5 Ingredient Broccoli Cheese Soup Recipe | Gimme Some Oven (2024)

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5 Ingredient Broccoli Cheese Soup Recipe | Gimme Some Oven (1)

We’ve reached the end of 5-Ingredient Soup Week here at Gimme Some Oven. And let me tell you, it has been delicious!

In case you missed it, we ladled up some black bean soup, potato soup, easy chili, and tomato soup,all made of course with just 5 tasty ingredients each. But today we conclude the series with a creamy and healthier take on a classic — 5-Ingredient Broccoli Cheese Soup.

I have to admit that I only recently developed a taste for this classic, having avoided it for years due to copious amounts of Velveeta and a not-so-fondness for broccoli. But this recipe is happily processed-cheese-free (just use regular cheddar!). And I’m slowly coming around on learning to like those little trees in my soup. I also included one of my healthier tricks for making the soup creamy, so read below to learn the magic five ingredients for this recipe!

5 Ingredient Broccoli Cheese Soup Recipe | Gimme Some Oven (2)

Ok, ok, actually the ingredients for this 5-ingredient broccoli cheese soup are pretty straightforward. You need:

  • broccoli (fresh or frozen)
  • a small onion
  • evaporated milk (my favorite healthier alternative to heavy cream)
  • chicken stock (or vegetable stock to make this vegetarian)
  • cheddar cheese (I recommend using sharp for more flavor. Also, some brands of pre-shredded cheddar cheese melt more easily than others. To play it safe, I actually recommend buying a block of cheddar and shredding it yourself. But I do find that Kraft’s shredded cheddar melts well consistently.)

Annnnd, I must also request that you use a few generous pinches of salt and pepper. Depending on thekind of cheddar cheese that you use, this soup may need more/less salt. And if you really want to go beyond 5 ingredients, I also recommend adding in some Italian seasoning or Cajun seasoning to the mix. But the soup also tastes great just with the straightforward 5 ingredients.

5 Ingredient Broccoli Cheese Soup Recipe | Gimme Some Oven (3)

Anyway, the 5-ingredient version of this recipe really couldn’t be easier. You literally toss all five ingredients together in a saucepan…

5 Ingredient Broccoli Cheese Soup Recipe | Gimme Some Oven (4)

…and slowly bring them to a simmer (not a boil), and cook until the onions are soft. Then this delicious soup is ready to go inno time.

5 Ingredient Broccoli Cheese Soup Recipe | Gimme Some Oven (5)

I was amazed at how those five simple ingredients really do provide plenty of flavor. I will note that the soup is a little on the thin side. So if you want to thicken it, you are welcome to create a roux beforehand by heating 1 tablespoon each of butter and flour together in the saucepan, and stirring them for a minute until the flour is cooked and slightly golden. Then whisk in the chicken stock, and then add in the remaining ingredients and follow the recipe as indicated. If you prefer a pureed broccoli cheese soup instead of chunky, feel free to blend it using an immersion or traditional blender.

Other than that, this recipe is pretty straightforward. And if I do say so myself, it’s delicious!!

Thanks for tuning in for a week of so many soup recipes. We’ll move onto another culinary topic next week, I promise!

5 Ingredient Broccoli Cheese Soup Recipe | Gimme Some Oven (6)

***UPDATE: Directions have been edited since the initial posting. A number of readers were having problems with the soup curdling. I re-tested the recipe a handful of times, and never had my cheese curdle. But this updated method should be more foolproof, just stirring the cheese in at the very end off the heat.

How To Cut Broccoli | 1-Minute Video

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5 Ingredient Broccoli Cheese Soup Recipe | Gimme Some Oven (7)

5-Ingredient Broccoli Cheese Soup

★★★★★5 from 8 reviews

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: About 2-4 servings 1x
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Description

This easy 5-ingredient easy broccoli cheese soup recipe is so tasty!!

Ingredients

Scale

  • 3 cups chicken or vegetable stock
  • 2 cupschopped broccoli florets, fresh or frozen
  • 1 small white onion, diced (about 1 cup)
  • 1 (15 oz.) can evaporated milk
  • 2 cups shredded sharp cheddar cheese (**see note below**)
  • plus a few generous pinches of salt and black pepper
  • (optional: a few generous pinches of Italian seasoning or Cajun seasoning)

Instructions

  1. Stir together stock, diced onion and broccoli in a medium saucepan. Heat over medium heat until it comes to a low boil. Reduce heat to medium and continue boiling for about 5 minutes, or until the onions are tender. Stir in the evaporated milk and continue cooking for 3 minutes or until the mixture returns to a simmer. Remove from heat and stir in the cheese until melted.
  2. Season soup with salt and pepper to taste.
  3. Serve warm.
  4. **As I said above, some brands of shredded cheese melt more easily than others. To play it safe, I recommend buying a block of cheddar and shredding it yourself just before adding in the cheese. But I used Kraft brand for this recipe, and it melted perfectly!**

Be sure to check out my other 5-ingredient soup recipes too!

5-Ingredient Black Bean Soup Recipe

5-Ingredient Tomato Soup Recipe

5 Ingredient Broccoli Cheese Soup Recipe | Gimme Some Oven (10)

5-Ingredient Chili Recipe

5-Ingredient Potato Soup Recipe

posted on November 16, 2013 by Ali

Main Dishes, Soups / Stews

116 Comments »

5 Ingredient Broccoli Cheese Soup Recipe | Gimme Some Oven (2024)

FAQs

How do I thicken my broccoli cheese soup? ›

Adding a potato to the simmering soup provides a natural thickener that helps the cheese emulsify and gives the soup a creamy texture.

Why won t my cheese melt in my broccoli cheddar soup? ›

Grate the cheese yourself.

Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.

What is the best melting cheese for soup? ›

Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.

How to keep broccoli cheese soup from separating? ›

Avoid too high of heat when using dairy (milk or cream) because the soup can curdle and separate. Try not to take it to the boiling point. Sometimes an acidic ingredient, like wine, can prevent the soup from curdling. Slowly add the cream or milk and continually stir after adding.

How can I make my soup thicker and creamy? ›

6 ways to thicken soup:
  1. Blend all or part of it. If you've made a broth with chunks of vegetable in it, such as minestrone soup, then pour the soup through a sieve. ...
  2. Add cream or yogurt. ...
  3. Add flour or cornflour. ...
  4. Use a butter and flour paste. ...
  5. Blend in bread. ...
  6. Add lentils or rice. ...
  7. 5 of the best soup recipes to try next:

Why does my broccoli soup taste bland? ›

If your Broccoli Soup tastes bland, there are several potential reasons. Here are some common culprits and suggestions to enhance the flavour: Insufficient seasoning. Solution: Taste the soup and adjust the salt and pepper accordingly.

Why is my cheese clumping in broccoli cheddar soup? ›

If heated too high, you risk clumping and if too low, not melting properly. With soup, you might be able to fix it with an immersion blender, or you might not. At a temperature of 150 or so, the protein bonds in the cheese break down and as a result, too much fo the moisture escapes too quickly.

Why does my broccoli cheddar soup taste grainy? ›

The temperature you cook Broccoli Cheese Soup at is key to making sure it doesn't end up grainy or curdled. Medium heat is best for dairy-based soups so it doesn't boil and curdle.

Why did my broccoli cheddar soup separate? ›

The key with any dairy-based soup is to add the dairy while it's on low heat. Cooking the cheese on high heat can cause it to separate and curdle!

Which cheese melts better in the oven? ›

What is the best melting cheese? Cheeses with more moisture and lower melting points - cheddar is one of the most popular choices, but Swiss and Gruyère are also terrific options.

How to melt cheese in the oven? ›

Set the oven to 200 degrees fan and insert the cheese. It takes about 20 minutes and it is perfectly melted.

Why isn't my cheese melting in my broccoli soup? ›

Grate or shred the cheese: The key to getting cheese to melt evenly in soup is to grate or shred it. Smaller pieces of cheese have more surface area, allowing them to melt quicker and more uniformly. Avoid using pre-packaged shredded cheese as it often contains additives that can prevent proper melting.

Can broccoli cheese soup sit out overnight? ›

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating.

How to make broccoli cheese soup less salty? ›

Add a small amount of fresh herbs to the soup and stir until well combined. Acidic ingredients like lemon juice, vinegar, or tomatoes can also help to reduce the saltiness of soup. Add a small amount of acid to the soup and stir until well combined.

How do you thicken broccoli sauce? ›

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

How do you make broccoli not watery? ›

To avoid soggy broccolis try steaming it for 2 minutes and check the texture, if required cook for a minute more but not more than that. After this, you put the boiled broccoli into ice water, the constant shock will make them crispy.

How do you reduce soup to thicken? ›

"Reducing" simply means simmering a liquid long enough to evaporate the extra water, concentrating the flavors and thickening the dish. Remove large pieces of meat or vegetables from the liquid before reducing so they don't overcook. Sauces, broths and pureed soups can simply simmer as-is.

How do you thicken cream cheese broth? ›

Thicken : In a small bowl stir together the milk and flour. Pour this into the soup pot. Add the softened cream cheese and stir. Simmer : Let the soup simmer and cook for about 5 minutes or until the cream cheese is smooth and incorporated well into the soup.

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