Cheesy Broccoli Soup Recipe - Easy Cooking Guide

Ingredients

2 tablespoons unsalted butter, divided
1 large onion, diced
3 cloves garlic, minced
5 cups vegetable broth, or more to taste
2 pounds broccoli, trimmed
½ cup heavy whipping cream
2 teaspoons kosher salt, or more to taste
freshly ground black pepper to taste
1 pinch freshly grated nutmeg
1 pinch ground cayenne pepper, or to taste
3 slices country white bread, halved crosswise
3 cups shredded sharp Cheddar cheese

What Makes This Recipe Unique

This soup is creamy, comforting, and packed with nutritious broccoli. The cheesy flavor makes it perfect for chilly days or when you want something warm and satisfying. It’s easy to make and great for using fresh or frozen vegetables.

Cooking Hints

- Use sharp cheddar cheese for the best flavor and melt.
- Avoid boiling the soup after adding cheese to prevent it from becoming grainy.
- Stir frequently to keep the soup smooth and prevent sticking.

Step 1

Melt a tablespoon of butter in a large pot over medium heat. Toss in the chopped onion and cook, stirring now and then, until it becomes soft and translucent, about 5 to 6 minutes. Add the garlic and cook for another minute until fragrant. Pour in the broth and bring it to a gentle simmer over high heat.

Step 2

While that’s heating up, separate the broccoli into florets. If the florets are big, cut them in half. Slice the stems into half-inch pieces as well. Add all the broccoli to the simmering broth, cover the pot, and let it cook just until the broccoli starts to soften, about 2 to 3 minutes. Then lower the heat to medium-low and let it simmer, stirring occasionally, until the broccoli is really tender—this will take around 10 minutes.

Step 3

Take the pot off the heat and use an immersion blender to puree the soup until it’s super smooth. Stir in the cream along with some salt, pepper, a pinch of nutmeg, and a little cayenne for a gentle kick. Put the pot back on low heat and warm the soup through, about 5 minutes.

Step 4

While the soup is warming, preheat your oven to 375°F (190°C). Line a baking sheet with foil and butter both sides of your bread slices with the remaining tablespoon of butter. Place them on the baking sheet and bake, flipping halfway, until they’re golden and crisp—about 4 to 5 minutes.

Step 5

Spoon the soup into oven-safe crocks, filling them almost to the top. Set a piece of the toasted bread on each one, then pile on shredded Cheddar cheese. Adjust your oven rack so it’s about 6 inches from the broiler and turn the broiler on. Pop the baking sheet under the broiler and watch closely as the cheese melts and bubbles, turning golden brown in 3 to 4 minutes. Enjoy!

Serving Advice

Serve with crusty bread or garlic toast for dipping. A sprinkle of extra cheese or some crispy bacon bits on top adds a nice touch. Pair it with a simple green salad to balance the richness.

Refrigeration Tips

Let the soup cool completely before storing. Keep it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring often, to keep the texture creamy. It can also be frozen for up to 2 months.