Broccoli Cheese Soup Recipe – Easy Comfort Food with Carrots & Garlic

Last Updated on 4 months by Neha Deshmukh

Broccoli Cheese Soup Recipe – Easy Comfort Food with Carrots & Garlic

Introduction

There’s just something about a warm, cheesy soup on a chilly evening, isn’t there? This Broccoli Cheese Soup is my go-to comfort food – it’s quick, easy, and always a hit with the family. I first made this when my little one was feeling under the weather, and it instantly became a request! It’s packed with goodness from broccoli and carrots, and that melty mozzarella… well, it’s pure happiness in a bowl. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average broccoli cheese soup. It’s a little bit special because of the subtle sweetness from the carrots and the aromatic punch of garlic. Plus, it comes together in under 30 minutes – perfect for busy weeknights. It’s creamy, cheesy, and utterly delicious. What’s not to love?

Ingredients

Here’s what you’ll need to make this comforting soup:

• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 whole onion, minced
• 1 whole carrot, grated (about 1/2 cup)
• ¼ cup flour (all-purpose)
• 2 cups low-fat milk (about 475ml)
• 2 cups water (about 475ml)
• 2 vegetable stock cubes
• ⅓ cup mozzarella cheese, grated (about 30g)
• 1 small broccoli, cut into florets
• ½ tsp paprika powder
• 1 tbsp dried parsley
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

Olive Oil Varieties & Their Impact on Flavor
I prefer using extra virgin olive oil for a richer flavor, but regular olive oil works just fine. About 15ml of olive oil is perfect.

Garlic: Choosing the Right Kind for Soup
Fresh garlic is always best. I find that smaller cloves have a more intense flavor.

The Role of Carrots in Building Flavor
Don’t skip the carrot! It adds a subtle sweetness that balances the cheese beautifully.

Flour: All-Purpose vs. Other Options
All-purpose flour is what I usually use, but you could experiment with whole wheat flour for a nuttier flavor.

Milk: Exploring Dairy & Non-Dairy Alternatives
Low-fat milk keeps things lighter, but feel free to use full-fat milk or even a plant-based milk like almond or oat milk for a vegan version (see variations below!). About 475ml of milk is needed.

Vegetable Stock Cubes: Quality & Sodium Content
The quality of your stock cubes matters. Look for low-sodium options if you’re watching your salt intake.

Mozzarella Cheese: Fresh vs. Pre-Shredded
Freshly grated mozzarella melts more smoothly, but pre-shredded is convenient. About 30g of mozzarella is perfect.

Broccoli: Selecting & Preparing for Soup
Choose broccoli with firm, tightly closed florets. Make sure to wash it thoroughly before chopping.

Paprika: Sweet vs. Smoked Varieties
I like using sweet paprika for a mild flavor, but smoked paprika adds a lovely depth.

Step-By-Step Instructions

Alright, let’s make some soup!

1. Heat 3 tablespoons of olive oil in a saucepan over medium heat. Add the minced garlic and sauté briefly – just until fragrant (about 30 seconds). You don’t want it to burn!
2. Add the minced onion and grated carrot. Cook until they’re softened, about 5-7 minutes. Stir occasionally.
3. Sprinkle in ¼ cup of flour and cook for 1 minute, stirring constantly. This helps get rid of that raw flour taste.
4. Gradually pour in 2 cups of milk while whisking continuously. This is important to prevent lumps! Cook until the mixture thickens, about 3-5 minutes.
5. Add 2 cups of water and the 2 vegetable stock cubes. Bring to a simmer and cook until the soup reaches your desired consistency.
6. While the soup simmers, heat the remaining olive oil in a separate pan. Sauté the broccoli florets for 2-3 minutes, until they’re slightly tender-crisp.
7. Add the sautéed broccoli and ⅓ cup of grated mozzarella cheese to the soup. Stir until the cheese is completely melted and gooey.
8. Season with ½ teaspoon of paprika powder, 1 tablespoon of dried parsley, salt, and pepper to taste. Give it a good stir and serve immediately.

Expert Tips

• Preventing Lumps: Whisking constantly while adding the milk is key! If you do get lumps, you can use an immersion blender to smooth things out.
• Flavor Boost: A pinch of nutmeg adds a lovely warmth to this soup.
• Don’t Overcook the Broccoli: You want it to retain a little bit of crunch.

Variations

• Vegan Broccoli Cheese Soup: Substitute the milk with plant-based milk (oat or almond work well) and use a vegan mozzarella alternative. My friend, Priya, swears by the Daiya brand!
• Gluten-Free Broccoli Cheese Soup: Use a gluten-free all-purpose flour blend.
• Adjusting the Spice Level: Add a pinch of red pepper flakes for a little heat.
• Festival Adaptations (e.g., Thanksgiving Side Dish): Serve this as a comforting side dish during the holidays. It pairs beautifully with roasted turkey or ham.

Serving Suggestions

This soup is delicious on its own, but here are a few ideas to make it a complete meal:

• Serve with a crusty bread for dipping.
• Add a side salad for a light and refreshing contrast.
• Top with a sprinkle of extra cheese and a swirl of cream.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might thicken as it sits, so you may need to add a splash of milk or water when reheating.

FAQs

Can I make this soup ahead of time?
Yes, you can! Just be aware that the broccoli might lose some of its bright green color.

What’s the best way to prevent the soup from becoming grainy?
Low heat and constant stirring are your best friends. Don’t let the soup boil vigorously.

Can I use frozen broccoli instead of fresh?
Absolutely! Just make sure to thaw it and drain any excess water before sautéing.

How can I adjust the thickness of the soup?
If it’s too thick, add more milk or water. If it’s too thin, simmer for a few more minutes to allow it to reduce.

Is it possible to add other vegetables to this soup?
Definitely! Cauliflower, potatoes, or spinach would all be delicious additions.