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This Easy Broccoli Cheese Soup Recipe is so simple, it’s on the table in less than 30 minutes! It’s a great dinner for busy weeknights or for a cold evening when you’re craving some rich and delicious comfort food.
My son has recently developed an intense love for broccoli. I wish I could say he got that from me, but I’m not exactly the broccoli loving type. He’ll eat it sauteed with a little Parmesan or raw with some Ranch dressing for dipping. And he goes crazy for it in this soup!
I over-bought on the broccoli a few weeks back and it was in the middle of “Storm-Watch 2017” here in Southern California that I had this sudden craving for Broccoli Cheese Soup. Could be that I had no desire to leave my house while it poured rain and hail for something like 5 days straight. Now before you tell me I should experience a Michigan winter before complaining about a few days of rain, keep in mind that California drivers get super flustered when they have to drive in said rainstorm. Not only that but there was so much rain that the streets flooded! The channels overflowed right near us and the streets flooded to the point that cars had to be towed out. Hence my desire to stay inside my nice warm house.
Except that during said rainstorm and the coldest days we’d seen in quite some time (over a year, at least) our heater went out and the part that was needed to repair it would take a week to get here. So during the worst and coldest storm in the history of 2017 (ok probably a lot longer than that), we had no heat. It got down to 60 degrees in our house. Sixty degrees! I was waiting to see icicles dripping from my son’s nose! Seriously though, being cold and rainy (did I mention cold?) I knew a nice pot of soup would warm us up. So I put some Rosemary Rolls in the oven and got to work making this Easy Broccoli Cheese Soup.
This Broccoli Cheese Soup literally took me 25 minutes from start to finish. The process is pretty straightforward and doesn’t require a ton of simmering and cooking time since there isn’t any meat.
We loved this soup, but even more I love how easy it is to make. It’s rich and hearty and filling, and my kids have no clue how many servings of vegetables they’re actually getting!
Absolutely! Make sure to store your soup in an air tight container or freezer bag (get as much air out as possible to prevent ice crystals from forming. You can store this soup in the freezer for 4-6 months. To reheat, defrost in the fridge and pour into a pot on the stove. Heat over medium-low heat, stirring constantly. Microwave reheating is not recommended as it can cause the cheese to curdle.
Tools used in this recipe: (affiliate links)
Large Cast Iron Soup Pot/Dutch Oven: My favorite brand of cookware – this is the best I’ve ever used. It cooks evenly and heats up fast.
Box grater – Grate cheese quickly and easily with this baby. I love the large handle, and the different grate sizes.
(Optional) Immersion Blender: This bad boy is essential for getting soups and sauces creamy smooth. If you don’t like chunks in your broccoli cheese soup, you’re going to need one of these.
In honor of NATIONAL SOUP DAY, here are some brand new soup recipes to try (plus a few old stand-bys and favorites)!
10 ALL NEW Soup Recipes
More great Soup Recipes from my friends: