If you’re craving pure Comfort in a Bowl, this creamy broccoli cheese soup is about to become your new go-to. Imagine tender broccoli and sweet carrots swimming in a velvety, cheesy broth that’s both hearty and soul-soothing. Every spoonful is rich yet balanced, with just the right hint of garlic and a kiss of Dijon mustard to bring all the flavors together. Whether you’re warming up on a chilly night or just need a hug in soup form, this recipe delivers a cozy embrace with every bite.
Ingredients You’ll Need
The magic of this soup lies in its simple, familiar ingredients—each one brings something special to the table, whether it’s flavor, creaminess, or that all-important cheesy finish. Let’s take a closer look at what you’ll need to create Comfort in a Bowl at home:
- Unsalted butter: The foundation for sautéing and building rich flavor from the start.
- Finely chopped onion: Adds sweetness and depth to the base of the soup.
- Minced garlic: Brings a fragrant, savory note that makes the soup irresistible.
- All-purpose flour: Thickens the soup to that perfect, creamy consistency.
- Chicken or vegetable broth: Lends body and a savory backbone—use veggie broth for a vegetarian version!
- Whole milk: Delivers creaminess without making the soup too heavy.
- Heavy cream: Gives the soup its luxurious, silky mouthfeel.
- Fresh broccoli florets: The star of the show—chop them small for even cooking and easy eating.
- Shredded carrot: Adds color, natural sweetness, and a bit of texture.
- Dijon mustard: Just a teaspoon wakes up all the flavors and adds subtle tang.
- Salt: Essential for seasoning and bringing all the flavors together.
- Black pepper: For a gentle kick and warmth.
- Smoked paprika: Adds a hint of smokiness that makes the cheese and broccoli pop.
- Shredded sharp cheddar cheese: Melty, bold, and deeply satisfying—don’t skimp!
- Grated Parmesan cheese: For a salty, nutty finish that rounds out the soup beautifully.
How to Make Comfort in a Bowl
Step 1: Sauté the Aromatics
Start by melting the unsalted butter in a large pot or Dutch oven over medium heat. Toss in the finely chopped onion and let it cook for about four minutes, stirring occasionally until it turns soft and translucent. Next, add the minced garlic and stir for just a minute—this is when your kitchen starts to smell absolutely amazing. The onion and garlic create the savory backbone that makes this soup taste like true Comfort in a Bowl.
Step 2: Make the Roux
Sprinkle the all-purpose flour over the buttery onion and garlic mixture. Whisk it constantly for one to two minutes—this step cooks out the raw flour taste and starts to build that signature creamy texture. It’s important to keep stirring so nothing sticks or burns, ensuring a perfectly smooth base for your soup.
Step 3: Add Liquids and Simmer
Now, slowly whisk in the chicken (or vegetable) broth, followed by the whole milk and heavy cream. It’s crucial to add these gradually while whisking to prevent any lumps from forming. Bring the mixture up to a gentle simmer—don’t let it boil—then add the chopped broccoli florets and shredded carrot. Let everything cook uncovered for about 15 minutes, stirring every now and then, until the broccoli is tender and the soup smells homey and delicious.
Step 4: Season and Blend (Optional)
Once the veggies are perfectly soft, stir in the Dijon mustard, salt, black pepper, and smoked paprika. For an ultra-creamy soup, you can use an immersion blender to puree part or all of the mixture, depending on whether you love a chunky or smooth texture. Blending really boosts that classic Comfort in a Bowl feel, making every spoonful extra luscious.
Step 5: Add the Cheese
Lower the heat to prevent scorching, then slowly stir in the shredded sharp cheddar and grated Parmesan. Let the cheese melt in gently, stirring until the soup becomes silky and glossy. Give it a taste and adjust the seasoning if needed. The result? A pot of pure Comfort in a Bowl, ready to be ladled into your favorite bowls and enjoyed immediately.
How to Serve Comfort in a Bowl
Garnishes
Garnishing is the fun, finishing touch that makes every bowl of soup look and taste extra special. Try a sprinkle of extra cheddar, a handful of fresh chopped chives, or even a swirl of cream. For a little crunch, top with homemade croutons or crispy fried onions. The right garnish transforms this soup from simple to spectacular Comfort in a Bowl.
Side Dishes
This soup pairs beautifully with a thick slice of crusty bread—perfect for dunking and scooping up every last drop. For a lighter accompaniment, a crisp green salad with a tangy vinaigrette balances the richness of the soup. If you want to make it a feast, serve alongside a baked potato or a platter of roasted veggies for a dinner that feels like a warm hug.
Creative Ways to Present
Turn Comfort in a Bowl into a showstopper by serving it in hollowed-out bread bowls, or ladle it into small mugs for a party-friendly appetizer. For a family-style presentation, pour the soup into a big tureen and let everyone serve themselves. You can even top individual bowls with roasted broccoli florets or a dash of smoked paprika for a pop of color and flavor.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring it to airtight containers. Store in the refrigerator for up to four days. The flavors deepen as it sits, making leftovers just as delightful—if not more—so you can enjoy Comfort in a Bowl all week long.
Freezing
Cream-based soups can be a bit tricky to freeze, but this one holds up well if you cool it completely and use freezer-safe containers. Leave a little space at the top for expansion. Thaw overnight in the fridge before reheating for best results. The broccoli may soften a bit, but the flavor remains comforting and delicious.
Reheating
To reheat, pour the soup into a saucepan and warm over low heat, stirring frequently to prevent the cheese from separating. If the soup seems too thick, add a splash of milk or broth to loosen it up. Avoid boiling, as this can cause the dairy to curdle—gentle heat is key for reviving that just-made Comfort in a Bowl taste.
FAQs
Can I make this soup vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth, and you’ll have a completely vegetarian version of Comfort in a Bowl that’s just as rich and flavorful.
How do I make the soup smoother?
If you prefer a silky, smooth soup, use an immersion blender to puree all or part of the soup before adding the cheese. Blending creates that classic comfort-in-a-bowl texture that’s ultra satisfying.
What kind of cheese works best?
Sharp cheddar is the star here for its bold flavor and meltability, but feel free to mix in other cheeses like Gruyère or Monterey Jack for a different twist on Comfort in a Bowl.
Can I use frozen broccoli?
Yes, frozen broccoli works well—just add it directly to the simmering liquid. There’s no need to thaw, and you’ll still get that signature broccoli flavor in every bite.
How can I lighten up the soup?
You can substitute half-and-half or even more milk for the heavy cream if you’d like a lighter version. The soup will still be creamy and comforting, just with fewer calories and a slightly thinner texture.
Final Thoughts
This creamy broccoli cheese soup truly is Comfort in a Bowl—warm, inviting, and oh-so-satisfying. Whether you’re making it for a cozy night in or sharing it with friends and family, it’s a recipe that always feels like home. Give it a try and let this bowlful of goodness bring a little extra comfort to your table!
Print
Comfort in a Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This creamy broccoli cheese soup combines tender broccoli florets and shredded carrot with a rich, cheesy broth made from sharp cheddar and Parmesan. Perfectly comforting and flavorful, this soup is a delightful bowl of warmth ideal for cozy meals.
Ingredients
Base Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
Liquids
- 3 cups chicken broth or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
Vegetables
- 4 cups fresh broccoli florets, chopped small
- 1 large carrot, shredded
Seasonings & Others
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Cheeses
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook until softened, about 4 minutes. Then stir in the minced garlic and cook for an additional minute until fragrant.
- Make the Roux: Sprinkle the all-purpose flour over the sautéed onion and garlic mixture. Whisk continuously for 1 to 2 minutes to cook the flour and form a smooth roux, which will help thicken the soup.
- Add Liquids: Gradually whisk in the chicken or vegetable broth, whole milk, and heavy cream. Stir constantly to prevent lumps and bring the mixture to a gentle simmer.
- Add Vegetables: Stir in the chopped broccoli florets and shredded carrot. Cook uncovered for about 15 minutes, stirring occasionally, until the broccoli is tender but still bright green.
- Season the Soup: Add Dijon mustard, salt, black pepper, and smoked paprika to the soup. Stir well to evenly distribute the seasonings throughout the soup.
- Add Cheeses: Reduce heat to low and gradually stir in the sharp cheddar and grated Parmesan cheeses. Continue stirring until the cheese is fully melted and the soup is smooth and creamy.
- Taste and Adjust: Taste the soup and adjust seasonings if necessary to your preference. Serve hot with crusty bread or your favorite accompaniments.
Notes
- For a smoother soup texture, use an immersion blender to puree part or all of the soup before adding the cheese.
- You can substitute half-and-half for the heavy cream for a lighter version of the soup.
- Add a pinch of cayenne pepper for an extra warm and spicy flavor kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 70 mg
