For the best flavour and texture, use fresh broccoli to make cream of broccoli soup. Avoid using frozen broccoli, as it can lose its flavour when cooked. Let it simmer for 10-15 minutes until it is tender. This will help release the flavours and make the soup more flavourful.
For a smooth texture, keep blending until you have the desired consistency. Keep the blade submerged when blending to avoid any splatters and ensure an even consistency.
This cream of broccoli soup with cheese is perfect for preparing ahead of time so you can enjoy it later. After reheating it, just give it a quick blitz with an immersion blender to remix the ingredients.
Making cream of broccoli soup with cheese is both quick and easy. Melt butter in a pot over medium heat and fry the onions. Add broccoli and chicken broth and let it simmer for about 10-15 minutes until it is tender, then blend it with a hand blender. Reduce the temperature and stir in cheese and cream, then milk, garlic powder, and cornflour dissolved in water. Season with salt and let it simmer, stirring frequently until it has thickened.
Serve the cream of broccoli soup with something simple like warm crusty bread or a simple salad of mixed greens with a vinaigrette dressing to complement the creamy and savoury flavours of the soup. For a more filling serving, pair it with grilled or roasted chicken or poached salmon.
The combination of cheese and cornflour mixed with water adds a thick and creamy consistency to the cream of broccoli soup. When adding these thickening agents, it is important to let the soup simmer for a few minutes to allow the thickening agents to activate and thicken it as it cooks. You can always add a bit more cornflour mixed with water if you want to thicken it further.
Cream of broccoli soup can last in the fridge for 3-4 days. Once the soup has cooled to room temperature, pour it into an airtight container. To prevent it from forming a skin on the surface, you can press a piece of cling film directly onto the surface. This helps preserve the quality of your freshly-made cream of broccoli soup. If you notice any changes to the colour or smell, you may want to discard it.
You can freeze broccoli cheese soup for up to 3 months. To prepare it for freezing, let it cool to room temperature and transfer it to an airtight container. Leave enough space at the top of the container for the soup to expand. To prevent it from curdling when defrosting, reheat it slowly over low heat while stirring now and then. This will help to redistribute the cream and cheese in the soup.
Cream of broccoli soup with cheese is comforting, satisfying, and easy to make. The recipe includes fresh broccoli, onions, creamy cooking cream, melty cheese, savoury chicken broth, milk, and flavourful garlic powder. The ingredients come together so easily and are left to simmer, resulting in a thick and flavourful soup that is rich, creamy and lightly cheesy with a hint of garlic and plenty of fresh broccoli.
Check out more cheesy iftar recipes like our cheese sambousek, chicken kofta with cheese, and, for both iftar and suhoor, shakshuka with cream cheese spread.
Enjoy our easy cheese broccoli soup as a side or a light main course. The creamy, cheesy goodness makes it perfect for dipping homemade bread in it or enjoying it alongside a mixed green salad with a vinaigrette dressing. The combination of fresh broccoli, cheese, and cream is a classic and timeless pairing sure to please any palate. A bowl of this is both filling and comforting, making it a great option if you are looking for a delicious meal that is not too heavy. Serve a bowl with some crusty bread or a simple salad, and you have a complete meal that is both delicious and wholesome.
Change up the cream of broccoli soup by adding different spices, herbs, and seeds. Add a teaspoon of thyme or ginger to the soup while it simmers. The thyme will add a nice earthy flavour with notes of citrus, whereas the ginger yields a warm spicy taste. You can also add a crunchy contrast to the creamy consistency and sprinkle with some roasted sunflower seeds or pumpkin seeds. For a fiery kick, garnish with a light sprinkling of chopped red chilli or dried chilli flakes.