Kitchen notes · a little help before you start
Broccoli Cheese Soup (5 Ingredients!)
Broccoli cheese soup is a good bowl to curl your hands around when you are hungry. There is creamy cheddar in each spoonful, with the option to keep a few pieces of broccoli for texture.
- Cook
- 20 min
- Total
- 20 min
- Original yield
- Serves 8
- Ingredients
- 5 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Total: 30 minutes or less
- Dish type
- Soups · Soups & stews
A few quick notes
1. Start with fragrant garlic
Give the minced garlic its short saute before adding the liquid and broccoli, rather than browning it for a long time.
2. Simmer until broccoli is tender
Bring the broth, cream and broccoli to a boil, then reduce to a simmer and wait for tender florets.
3. Keep cheese heat very low
Stir constantly while cheddar melts and avoid high heat, as the directions warn that it can seize.
Get to know the ingredients
Broccoli florets
Cut the broccoli into florets before simmering with the broth and cream, ready for the later puree stage.
Minced garlic
Have the garlic minced for its first brief cook in the Dutch oven or large pot before the other ingredients.
Shredded cheddar
Use shredded cheddar and add it gradually as directed, allowing each portion to melt fully while stirring.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Broccoli Cheese Soup (5 Ingredients!)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Return any reserved broccoli
After pureeing, remove the soup from heat and return the broccoli pieces you reserved if you chose a textured bowl.
A little more help as you go
Choose some texture or fully smooth
Reserving a portion of broccoli before blending is optional; leave it all in if you want the soup fully pureed.
Use an immersion blender
The directions puree the broccoli with an immersion blender, keeping that blending stage in the soup pot.
A few questions you might have
Is the broccoli cooked before blending?
Yes. Simmer the florets until tender in the broth and cream before the later blending stage.
Can I leave some florets whole?
The directions allow lifting out about a third with a slotted spoon before pureeing and returning them at the end.
What liquid is used with the cream?
Reduced-sodium chicken broth goes into the pot with heavy cream and broccoli after the garlic becomes fragrant.
Why is the cheese stirred in gradually?
The directions ask for each portion to melt fully at a very low simmer, avoiding high heat that can seize the cheese.
Do I need oil for the garlic?
The directions allow a little oil as needed during the initial short garlic saute in the large pot.
Any more cooking tips?
The recipe works best with pre-shredded cheese that comes in a bag, because those are less prone to clumping.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wholesomeyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
