Broccoli Cheese Soup with 5 Ingredients Recipe

Introduction

This Broccoli Cheese Soup is a comforting and creamy dish made with just five simple ingredients. Perfect for a quick lunch or cozy dinner, it blends tender broccoli with rich cheddar cheese and a touch of garlic for flavor. Whether you prefer a smooth or chunky texture, this recipe can be easily adjusted to your liking.

Ingredients

• 4 cups broccoli, cut into florets
• 4 cloves garlic, minced
• 3 1/2 cups reduced sodium chicken broth
• 1 cup heavy cream
• 3 cups pre-shredded cheddar cheese

Instructions

1. Step 1: In a Dutch oven or large pot over medium heat, sauté the minced garlic for one minute until fragrant. Add a little oil if needed to prevent sticking.
2. Step 2: Pour in the chicken broth and heavy cream, then add the broccoli florets. Bring the mixture to a boil, then reduce the heat and simmer for 10 to 20 minutes, until the broccoli is tender.
3. Step 3: For a smooth texture, use a slotted spoon to remove about one-third of the broccoli and set it aside. Then, blend the remaining soup with an immersion blender until smooth.
4. Step 4: Reduce the heat to low. Gradually add the shredded cheddar cheese, about 1/2 cup at a time, stirring constantly until it melts completely. Avoid high heat to prevent cheese seizing.
5. Step 5: Once melted, blend the soup again for an extra smooth finish. Remove from heat and stir the reserved broccoli florets back into the soup.
6. Alternative Step: If you prefer a chunkier soup, skip removing broccoli and blending. Simply add the shredded cheese gradually to the simmering soup and stir until melted. Remove from heat immediately.

Tips & Variations

• Use sharp cheddar for a more intense cheesy flavor or mix in some Monterey Jack for extra creaminess.
• For a vegetarian version, substitute vegetable broth for chicken broth.
• Add a pinch of nutmeg or smoked paprika for subtle warmth and depth.
• If you don’t have an immersion blender, carefully transfer the soup to a blender in batches to puree.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent cheese from clumping. The soup may thicken upon cooling; add a splash of broth or cream when reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this soup?

Yes, frozen broccoli works well. Just thaw it before cooking and adjust simmer time if needed until tender.

How can I make this soup dairy-free?

To make it dairy-free, substitute the heavy cream with coconut milk and use a dairy-free cheese alternative. The flavor and texture will change slightly but remain delicious.

Broccoli Cheese Soup with 5 Ingredients Recipe

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★★★★★

4.5 from 106 reviews

• Author: Mariam
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

A creamy and comforting Broccoli Cheese Soup made with just 5 simple ingredients. This easy recipe features tender broccoli florets, savory garlic, reduced-sodium chicken broth, rich heavy cream, and sharp cheddar cheese for a deliciously cheesy and satisfying soup perfect for any meal.

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Ingredients

Scale 1x2x3x

Soup Base

• 4 cups broccoli, cut into florets
• 4 cloves garlic, minced
• 3 1/2 cups reduced sodium chicken broth
• 1 cup heavy cream

Cheese

• 3 cups pre-shredded cheddar cheese

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Instructions

1. Sauté Garlic: In a Dutch oven or large pot over medium heat, lightly sauté minced garlic for one minute until fragrant. Add a little oil if needed to prevent sticking.
2. Add Liquids and Broccoli: Pour in the chicken broth and heavy cream, then add the broccoli florets. Increase heat to bring the mixture to a boil, then reduce heat to a simmer.
3. Simmer Broccoli: Let the soup simmer gently for 10 to 20 minutes until the broccoli becomes tender and easily pierced with a fork.
4. Option 1 – Cheese Incorporation: Slowly add shredded cheddar cheese in half-cup increments, stirring constantly over a very low simmer until each addition is melted before adding more. Remove from heat as soon as all cheese is melted to prevent seizing.
5. Option 2 – Puree and Add Cheese (Recommended): Use a slotted spoon to remove about one-third of the broccoli florets and set them aside if you want some pieces in the final soup.
6. Puree Soup: Use an immersion blender to puree the remaining soup until smooth.
7. Incorporate Cheese: Return the soup to low heat, add shredded cheddar cheese gradually in 1/2 cup portions, stirring constantly until fully melted to keep the soup smooth and prevent seizing.
8. Final Puree and Serve: Once all cheese is incorporated and the soup is smooth, remove from heat and gently stir the reserved broccoli pieces back into the soup for added texture. Serve warm.

Notes

• Use pre-shredded cheddar cheese to save time and ensure easy melting.
• Keep the heat low when adding cheese to prevent it from becoming grainy or seizing.
• For a smoother soup, puree all the broccoli without reserving florets.
• Add a drizzle of oil if the garlic starts to stick while sautéing.
• This soup can be made vegetarian by substituting vegetable broth for chicken broth.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: broccoli cheese soup, easy broccoli soup, creamy broccoli soup, cheddar cheese soup, 5 ingredient soup