Best 6 Grandmas Broccoli Cheese Soup Recipes

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In the realm of comforting and delectable soups, Grandma's Broccoli Cheese Soup stands tall as a classic dish that warms hearts and delights taste buds. This creamy, cheesy soup is a symphony of flavors, textures, and colors, featuring tender broccoli florets enveloped in a velvety broth infused with sharp cheddar cheese. As you savor each spoonful, the rich and flavorful combination of cheese and broccoli creates a harmonious balance that is both satisfying and inviting. This beloved soup is not only a culinary delight but also a versatile recipe with endless possibilities for customization. Whether you prefer a classic version or one with a twist, this article presents a collection of Grandma's Broccoli Cheese Soup recipes that cater to diverse preferences and dietary needs. From traditional recipes that stay true to the original to innovative variations that incorporate unique ingredients and cooking techniques, this culinary journey promises a delightful experience for every soup enthusiast.

Let's cook with our recipes!

BROCCOLI CHEESE SOUP RECIPE



Broccoli Cheese Soup Recipe image

Truly the BEST Broccoli Cheese Soup! It's perfectly cheesy, hearty, rich, creamy, and it's super easy to make! Pair it with fresh bread for a delicious cozy dinner. Makes about 8 cups.

Provided by Jaclyn

Categories     Soup

Time 25m

Number Of Ingredients 11

6 Tbsp butter, (cut into 1 Tbsp pieces)
1 cup finely chopped yellow onion
1 large clove garlic, (finely minced)
1/4 cup + 3 tbsp all-purpose flour
3 1/4 cups low-fat milk, (then more to thin if desired)
1 (14.5 oz) can low-sodium chicken broth
1/2 cup heavy cream
3 cups (packed) finely chopped fresh broccoli florets*
10 oz (2 1/2 cups) sharp cheddar cheese (or extra sharp cheddar cheese, plus more for serving**)
1 oz (1/3 cup) finely shredded Parmesan cheese
salt and freshly ground black pepper, (to taste)

Steps:

  • Melt butter in pot over medium-high heat. Add in onions and cook, stirring frequently until nearly soft, about 4 - 5 minutes.
  • Add in garlic and flour, and cook for about 1 minute, stirring constantly.
  • While whisking, slowly pour in milk then chicken broth. Stir in broccoli.
  • Cook stirring constantly until mixture begins to thicken. Then reduce heat to low and allow to cook, stirring very frequently, until broccoli is tender, about 6 - 8 minutes.
  • Remove from heat. Stir in heavy cream then stir in cheddar and parmesan cheese, mixing until melted.
  • Season with salt and pepper to taste. Serve warm with more cheddar if desired.

Nutrition Facts : Calories 541 kcal, Carbohydrate 26 g, Protein 24 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 121 mg, Sodium 600 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

20 MINUTE BROCCOLI CHEESE SOUP



20 Minute Broccoli Cheese Soup image

Broccoli Cheese Soup is an easy cheesy soup ready in 20 minutes, start to finish!

Provided by Holly Nilsson

Categories     Lunch     Side Dish     Soup

Time 20m

Number Of Ingredients 11

1 tablespoon butter
1 small onion (diced)
1 cup carrots (diced)
3 cups fresh broccoli
2 cups chicken broth
½ teaspoon each thyme and garlic powder
salt & pepper (to taste )
2 tablespoons flour
1 ½ cups light cream
1 cup sharp cheddar cheese (shredded)
⅓ cup parmesan cheese (fresh)

Steps:

  • In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add broccoli, chicken broth, and seasonings. Simmer until broccoli is softened, about 8 minutes.
  • Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.
  • Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
  • Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.

Nutrition Facts : Calories 333 kcal, Carbohydrate 11 g, Protein 10 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 94 mg, Sodium 560 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

GRANDMA'S BROCCOLI & CHEESE SOUP



Grandma's Broccoli & Cheese Soup image

This simple, creamy soup is the best thing my grandma used to make me when I was sick as a kid. By cooking the broccoli just right, the soup retains a vibrant bright green color. Serve this as a starter to any meal or with a sandwich or salad for a complete meal. So good for you, too.I hope you'll enjoy this as much as I did.It...

Provided by marty olguin

Categories     Soups

Time 1h

Number Of Ingredients 9

2 Tbsp olive oil
1 1/2 c thinly sliced yellow onions
1 Tbsp sliced garlic
1 tsp salt
1/4 tsp cayenne pepper
5 c chicken stock or canned, low-sodium chicken broth
4 c broccoli florets
1 1/2 c (6 ounces) shredded medium sharp cheddar cheese
simple croutons, for garnish (optional)

Steps:

  • 1. Heat the olive oil in a 6-quart stockpot over medium heat. When it is hot, add the onions, garlic, salt, and cayenne pepper. Saute until the onions are soft and translucent, 4 to 5 minutes.
  • 2. Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.
  • 3. Remove the soup from the heat and let it cool slightly. Then puree the soup, in batches, in a blender, adding the cheese in three additions while blending. Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.
  • 4. Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top

NOT YOUR GRANDMA'S BROCCOLI AND CHEESE SOUP!



Not Your Grandma's Broccoli and Cheese Soup! image

A creation of my crazy mind :D as you see I also serve mine with brats and fries but you do what you want.....and any leftover use the rest of that 1/3 cup of chicken broth to thin it out a little. It also goes beyond great on top of baked potatoes and fries...One of my 12 year old nieces favorites!

Provided by Tiffany Young

Categories     Other Soups

Time 1h15m

Number Of Ingredients 6

32 oz swanson chicken broth
15 oz la preferdia zesty nacho cheese
2 lb velveeta cheese block
1/2 pt heavy whipping cream
2 bag(s) 12.6 oz frozen baby broccoli florets
2 tsp red hot hot sauce

Steps:

  • 1. In a large cooking pot pour the chicken broth in reserving 1/3 cup for leftovers.
  • 2. While waiting for the chicken broth to get hot (I set mine on 2-3) cube the velveeta cheese. When broth is hot add the velveeta cheese and turn down to simmer. Watch and stir to make sure the cheese is not sticking.
  • 3. After the Velveeta Cheese is melted add the can of Zesty Nacho Cheese...Stir in
  • 4. Once that is hot add the Heavy Whipping Cream when stirred in add broccoli..(I chop mine a bit for smaller pieces) once all that is heated up hot add the red hot hot sauce stir and it is ready!

BROCCOLI CHEESE SOUP



Broccoli Cheese Soup image

For hearty and cheesy comfort food, reach for Ree Drummond's Broccoli Cheese Soup recipe from The Pioneer Woman on Food Network.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 10 servings

Number Of Ingredients 11

4 heads broccoli, cut into 1-inch pieces
Olive oil, for drizzling
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
1 cup chicken broth, optional

Steps:

  • Preheat the oven to 375 degrees F.
  • Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
  • Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
  • Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.

GRANDMA'S CREAM OF POTATO SOUP OR BROCCOLI SOUP



Grandma's Cream of Potato Soup or Broccoli Soup image

This recipe has a slight smoky flavor due to the deli bacon. Broccoli can be substituted for potatoes for Cream of Broccoli Soup. **This recipe can also be used for Clam Chowder. Eliminate the broccoli and use Chopped Clams.

Provided by Jim Tasker

Categories     Potato

Time 1h35m

Yield 8-12 serving(s)

Number Of Ingredients 12

2 (31 ounce) cans college inn chicken broth
6 medium potatoes (cubed)
4 stalks celery (diced)
4 medium carrots (diced)
1/2 cup cubed ham (optional)
1/4 lb of deli bacon (smoked)
1 medium Spanish onion (diced)
1 quart heavy cream
4 tablespoons butter
1/4-1/2 cup cornstarch
12 ounces cheddar cheese (optional)
2 heads broccoli, chopped, peel stems of skins and slice (skins are tough and bitter)

Steps:

  • Empty cans of chicken broth in pot.
  • Add cubed potatoes and bring to a boil.
  • While potatoes are starting to cook pan fry bacon until crisp and add bacon grease to chicken and potato broth.
  • Crumble bacon and add to broth.
  • Add diced ham to broth (optional).
  • In a sauce pan melt butter and add diced onion, celery and carrots.
  • Pan fry until soft.
  • When potatoes are done add the celery, carrot and onion mixture with butter to broth.
  • Reduce heat to medium and add about 1/4 to 1/2 of the quart of heavy cream.
  • Be careful not to have soup at a heavy boil or cream will curdle.
  • Add enough cream to make soup look creamy throughout.
  • Add cheese (optional).
  • Mix corn starch with very cold water and add to soup.
  • Continue medium boil until soup thickens.
  • If it isn't thick enough repeat corn starch and add slowly.
  • Remove from heat and enjoy.
  • Soup will thicken when it gets cold.
  • Can add milk or water to thin out.

Nutrition Facts : Calories 775.3, Fat 58.4, SaturatedFat 33.7, Cholesterol 187.9, Sodium 1035, Carbohydrate 50.8, Fiber 8.9, Sugar 7, Protein 17

Tips:

  • Choose the right broccoli: Use fresh, crisp broccoli florets for the best flavor and texture. Avoid using frozen or wilted broccoli, as it will not produce the same results.
  • Use a good quality cheese: The type of cheese you use will have a big impact on the flavor of the soup. Use a sharp cheddar cheese for a bold flavor, or a milder cheese like Monterey Jack or mozzarella for a more subtle flavor.
  • Don't overcook the broccoli: Broccoli should be cooked until it is tender but still has a slight crunch. Overcooking will make it mushy and bland.
  • Season to taste: Season the soup with salt and pepper to taste. You may also want to add a pinch of cayenne pepper or garlic powder for extra flavor.
  • Serve immediately: Broccoli cheese soup is best served immediately after it is made. It will thicken as it cools, so if you need to make it ahead of time, reheat it gently over low heat until warmed through.

Conclusion:

Grandma's Broccoli Cheese Soup is a classic comfort food that is easy to make and always a crowd-pleaser. With its creamy, cheesy broth and tender broccoli florets, this soup is sure to warm you up on a cold day. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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