Last Tuesday was one of those days where I felt the chill creeping into my bones, even with a sweatshirt on, and I found myself craving something warm and comforting. But, of course, it was one of those crazy-busy weeknights where the thought of spending hours in the kitchen was less than appealing. So, I rummaged through my fridge and pantry and stumbled upon some broccoli and cheese, which sparked the idea for a cozy Broccoli with Cheese Soup. What I love about this recipe is how it’s both soul-hugging and surprisingly straightforward to whip up. Plus, if you’re anything like me, the idea of gooey, melty cheese is a total win every time.
What You’ll Need
It’s one of those recipes where you might not even have to make a grocery run. Simple ingredients come together to make something magical.
- Broccoli florets
- Flour
- Whole milk
- Feta cheese
- Swiss cheese
- Garlic powder
- Salt
- Ground pepper
- Onions
- Carrots
- Butter
- Chicken broth
How to Make Broccoli with Cheese Soup
- Melt the butter in a large pot over medium heat and add chopped onions and carrots. Sauté for 5-6 minutes, stirring often, until the veggies are tender and the onions are translucent.
- Pour in 1 cup of chicken broth and increase the heat to bring it all to a gentle boil.
- Add the broccoli florets, cover the pot, and let it cook for about 5-6 minutes, or until the broccoli is tender and bright green.
- Using a spoon, break the broccoli florets into smaller pieces directly in the pot. This gives the soup a chunky, rustic texture.
- Lower the heat and add the remaining chicken broth. No need to rush, let it slowly merge with the flavors.
- In a small bowl, whisk together flour and whole milk until smooth. Then, pour this mixture into the pot, stirring it in gently.
- Add garlic powder, salt, and pepper to taste. Keep stirring as you let the soup cook for another 5-6 minutes until it thickens nicely.
- Reduce the heat to low and gradually add the feta and swiss cheese, a handful at a time. Stir constantly for about 10 minutes until the soup becomes a smooth, creamy delight. If it gets too thick, just add a bit more chicken stock. Remember: don’t let it boil!
Cook’s Notes
If you’re making this ahead, the soup can be stored in an airtight container in the fridge for up to three days. Just remember to reheat it gently on the stove, adding a splash of chicken stock if it’s thickened up too much overnight. A common mistake is letting the soup boil after adding the cheese, which can lead to a grainy texture. Keep the heat low and gentle.
Make It Your Own
- Swap the broccoli for cauliflower if you want a milder flavor.
- For a bit of spice, add a pinch of crushed red pepper flakes when you add the garlic powder.
- If you’re looking for a protein boost, toss in some leftover rotisserie chicken before serving.
- For a vegetarian twist, use vegetable broth instead of chicken broth.
If you try this, I’d love to hear how it turns out — drop a comment or tag me on social media! There’s nothing better than sharing a bowl of warmth and comfort, especially when it’s this easy to make. Happy cooking, my friends!
Goes Well With
If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:
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