Best Cheeses For Broccoli Soup: A Melty, Cheesy Guide

Broccoli cheese soup is a popular comfort food, but what kind of cheese should you use? While some recipes call for a standard cheddar, others suggest a mix of medium and sharp cheddar, or even a combination of cheeses. For a stronger flavour, you could try Gruyère, or for a milder taste, opt for Monterey Jack or mild cheddar. If you're feeling adventurous, you could experiment with different cheeses to find your perfect blend.

Broccoli cheese soup and bread

Ingredients

For the soup, you will need:

• Butter
• Onion
• Garlic
• Broccoli
• Carrot
• Chicken stock
• Cream
• Seasonings (bay leaves, nutmeg, salt, pepper, garlic powder, etc.)
• Cornstarch
• Water
• Cheese (Cheddar, Parmesan, American, or a combination)

For the bread bowls, you will need:

Sourdough or other round loaves of bread

Instructions

First, melt butter in a stockpot or Dutch oven over medium heat. Add chopped onion and garlic, and sauté until tender.

Next, add the vegetables (broccoli and carrot), chicken stock, cream, and seasonings. Bring to a boil and simmer until the vegetables are tender.

To thicken the soup, mix cornstarch and water, and stir this slurry into the soup. Bring to a boil and cook, stirring, until the soup thickens.

Remove the soup from the heat and stir in the cheese until melted.

To make bread bowls, use a serrated knife to cut off the tops of the bread loaves and scoop out the centers with a spoon to make room for the soup. Toast the bread bowls in the oven until golden brown.

Fill the bread bowls with the soup and serve. You can also add toppings like shredded cheese, cracked pepper, nutmeg, or crumbled bacon.

Tips and Variations

• You can use frozen broccoli instead of fresh, but let it thaw first and add it to the soup after the cheese.
• To make the soup gluten-free, use cornstarch instead of flour and skip the bread bowl.
• Add some heat with red pepper flakes.
• Adjust the thickness of the soup by using milk or heavy cream.
• You can substitute cauliflower for broccoli, or add sliced mushrooms and white wine.
• For a vegetarian option, use vegetable broth instead of chicken broth.

Broccoli cheese soup and salad

Ingredients

• Butter
• Olive oil
• Onion
• Garlic
• Spices (smoked paprika, ground mustard, cayenne pepper, salt, pepper, paprika, and garlic powder)
• Flour
• Chicken or vegetable broth
• Milk (or almond milk)
• Half-and-half
• Broccoli
• Carrots
• Cheese (sharp cheddar, American, or a mix of medium and sharp cheddar)
• Bread (optional)

Method

• Sauté the aromatics: In a large pot, melt butter and olive oil, and cook the onion and garlic until soft and fragrant.
• Make a roux: Add more butter to the pot, then flour, and cook until thickened.
• Add liquids: Slowly whisk in the broth, milk, and half-and-half, and simmer.
• Add veggies: Stir in broccoli and carrots, and simmer until tender.
• Add cheese: Remove the pot from the heat and stir in the cheese until melted.
• Serve: Enjoy your soup with a side salad and some crusty bread for dipping!

Tips

• For a lighter version, substitute half-and-half with whole milk.
• To thicken the soup further, blend part of it or simmer longer to reduce the liquid.
• Use extra-sharp cheddar cheese for a richer flavour.
• Cook the onions until fully soft to avoid a crunchy texture in the final soup.
• Store leftover soup in the fridge for up to 3 days and reheat slowly on low heat to avoid separation.

Broccoli cheese soup and croutons

Ingredients

For the soup, you will need:

• Butter
• Onion
• Garlic
• Thyme
• Seasonings (salt, pepper, smoked paprika, ground nutmeg)
• Flour
• Chicken stock/broth
• Broccoli florets
• Carrots
• Half and half (or milk)
• Cheddar cheese
• Heavy whipping cream (optional)

For the croutons, gather:

• Sourdough bread
• Butter
• Olive oil
• Thyme
• Garlic powder

Method

First, melt some butter in a large pot and sauté the onion until tender. Add in the garlic, thyme, and seasonings, and continue cooking. Then, add in the flour and stir well. Pour in the stock/broth, broccoli, and carrots, and stir well. Allow the mixture to come to a boil, then reduce the heat and let it simmer until the vegetables are tender.

Next, stir in the half and half (or milk), cheese, and heavy cream (if using). Reduce the heat and let the soup continue to simmer.

While the soup is cooking, prepare the croutons. Combine the sourdough pieces with melted butter, olive oil, and thyme, and toss to coat. Spread the croutons on a baking sheet and sprinkle with garlic powder. Bake until lightly golden and crisp.

Finally, ladle the soup into bowls and top with the freshly baked croutons. Serve and enjoy!

Tips and Variations

• For a vegan version, use plant-based butter, vegetable broth, and cheddar cheese shreds. Replace the half and half/heavy cream with full-fat coconut milk or cream.
• For a gluten-free option, omit the flour and use arrowroot or tapioca flour instead.
• If you prefer a smoother soup, use an immersion blender to blend the soup until it reaches your desired consistency.
• To store leftovers, keep them in airtight containers in the fridge for up to 3 days or in the freezer for up to 2 months.
• For extra flavour, you can add sliced mushrooms and white wine to the soup.
• For a stronger cheese flavour, use extra sharp cheddar cheese.

Broccoli cheese soup and bacon

Ingredients

• 3 cups chicken broth
• 1 cup peeled and diced carrots
• 3 cups peeled and chopped potatoes
• 1/2 cup finely chopped onion
• 4 to 5 cups chopped fresh broccoli
• 6 to 8 slices bacon, chopped
• 4 tablespoons butter
• 1/3 cup all-purpose flour
• 4 cups shredded sharp cheddar cheese
• 1 teaspoon dried mustard
• Salt and pepper, to taste

Method

• Start by getting your veggies cooking. In a large pot, add the chicken broth, carrots, potatoes, and onions. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10 minutes until the vegetables begin to soften.
• Next, add the broccoli to the pot. Cover and simmer for a further 8 to 10 minutes.
• While the veggies are simmering, make the cheese sauce. Fry the chopped bacon in a separate pan until crisp. Remove the bacon and drain most of the grease, leaving a little in the pan.
• Add butter to the bacon grease and melt over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until golden.
• Slowly pour in the milk, whisking constantly, and cook until the mixture thickens, about 5-7 minutes.
• Add the shredded cheese a handful at a time, stirring until melted before adding more. Whisk in the dried mustard, and season with salt and pepper to taste.
• Once the veggies are tender, pour the cheese sauce into the pot with the vegetables and stir to combine.
• Finally, stir in the reserved crisp bacon.

Tips

• You can use the bacon grease as the base for the cheese sauce instead of butter. Just make sure you have at least 4 tablespoons of grease.
• For a less thick soup, increase the chicken broth to four cups.
• This soup is best served fresh, but leftovers will keep for up to 5 days. Reheat on low heat and stir frequently to prevent curdling.
• For a gluten-free option, use gluten-free flour or rice flour instead of all-purpose flour.
• For a vegetarian version, use vegetable broth instead of chicken broth and omit the bacon.

Broccoli cheese soup and garlic bread

Ingredients:

• Butter
• Olive oil/avocado oil
• Fresh garlic cloves
• Dried oregano and other herbs like thyme, chives, and parsley
• Broccoli
• Potato
• Spinach
• Vegetable or chicken broth/stock
• Cream, milk, or cashew cream
• Salt and black pepper
• Bread

Optional Ingredients:

• Red pepper flakes
• Bacon
• Nutmeg
• Cornstarch
• Water or additional chicken stock
• Round bread loaves
• Flour
• Heavy cream
• Cheddar cheese

Broccoli Cheese Soup Instructions:

• Start by trimming the stems of the broccoli and chopping them finely along with the onion and garlic.
• Sauté the broccoli stems, onion, and garlic in a large pot or Dutch oven over medium-high heat with butter or oil until soft and fragrant.
• Stir in the oregano, potatoes, and broccoli florets and cook for another 5 minutes.
• Pour in the stock/broth and bring to a boil.
• Season with salt and pepper, then reduce the heat and simmer with the lid ajar for 15-20 minutes or until the potatoes are tender.
• Transfer the soup to a blender (or use an immersion blender) and blend with the spinach until smooth. Blend in batches if you are cooking a large pot of soup.
• Pour the soup back into the pot and add the cream.
• Taste and adjust seasoning if necessary, then simmer for 5 minutes and serve with garlic bread.

Garlic Bread Instructions:

• Slice a loaf of bread in half lengthwise.
• In a small bowl, mix melted butter with crushed garlic and dried oregano.
• Spread the butter mixture over the cut sides of the bread.
• Place the bread on a baking sheet and broil in the oven until the edges are golden and the bread is toasted.
• Remove from the oven and cut into slices.
• Serve warm with the broccoli cheese soup.

Frequently asked questions