About Brenda Gantt’s Broccoli Soup
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for warm, unhurried cooking videos and for making good food from simple ingredients. You can read more about her background in our stories section, or catch up on the latest news.
This broccoli soup follows the kind of cooking her fans know well: pantry staples like butter, flour, milk, and cheese, turned into a pot of comfort on the stove. A buttery roux gives the soup its body, tender broccoli and carrot add color and sweetness, and sharp cheddar melted in at the end makes it rich and satisfying.
Cream-based vegetable soups have long been part of Southern home cooking, especially on cool evenings when something warm and filling is needed fast. It comes together in one pot in under an hour, and it is as good for a weeknight dinner as it is for a Sunday supper. If you enjoy it, browse our full collection of Brenda Gantt soup recipes below.
Watch How It’s Made
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Brenda Gantt Broccoli Soup Recipe
Ingredients
Kitchen Tools Needed
- Large pot or Dutch oven
- Whisk & wooden spoon
- Sharp knife & cutting board
- Box grater
- Immersion blender (optional)
Not sure which pot to use? See our kitchen guides.
Instructions
- Sauté the onion. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes until soft. Add the garlic and cook for 30 seconds.
- Make the base. Sprinkle in the flour and stir for 1 to 2 minutes. Slowly whisk in the chicken broth, then the milk, until smooth.
- Simmer the broccoli. Add the broccoli, carrot, salt, pepper, and nutmeg. Bring to a gentle simmer and cook for 15 to 20 minutes, stirring often, until the broccoli is tender and the soup has thickened.
- Blend (optional). For a thicker, creamier texture, blend about one-third of the soup with an immersion blender, leaving the rest chunky.
- Add the cheese. Reduce the heat to low. Stir in the cheddar a handful at a time until melted and smooth. Do not let the soup boil after the cheese goes in.
- Season and serve. Taste and adjust the salt and pepper. Serve hot with cornbread or crackers.
Keep the heat gentle once the milk goes in. Boiling can make dairy soups scorch on the bottom or curdle.
Nutrition Facts
| Calories | 340 |
|---|---|
| Protein | 15 g |
| Carbohydrates | 17 g |
| Fat | 23 g |
| Fiber | 3 g |
| Sodium | 950 mg |
| Sugar | 7 g |
Nutrition values are estimates and are not a substitute for professional dietary advice. Low-sodium broth will lower the sodium.
Health Benefits of Broccoli Soup
Vitamin C & K
Broccoli is an excellent source of vitamin C, which supports the immune system, and vitamin K, which supports bone health.
Fiber for Digestion
Broccoli and carrot provide fiber that supports healthy digestion and helps you feel full.
Calcium & Protein
Milk and cheddar add calcium and protein, making the soup more filling than a vegetable broth alone.
Antioxidants
Broccoli contains plant compounds with antioxidant properties, and carrots add beta-carotene.
What to Avoid
Preparation Mistakes
- Don’t boil after adding cheese. High heat makes cheese grainy and can curdle the milk.
- Don’t use pre-shredded cheese. Anti-caking starches keep it from melting smoothly. Shred a block yourself.
- Don’t overcook the broccoli. Cook until just tender; it turns dull and mushy if simmered too long.
- Don’t skip whisking in the liquid slowly. Adding broth too fast to the flour creates lumps.
Storage Mistakes
- Don’t reheat on high. Use low heat and stir to keep the soup smooth.
- Don’t freeze it with the cheese in. Freeze the soup base and add fresh cheese when reheating.
- Don’t leave it out. Refrigerate within 2 hours of cooking.
Dietary Considerations
- Contains Dairy (milk, cheese, butter)
- Contains Gluten (flour)
- Moderate to High Sodium
Pro Tips for the Best Broccoli Soup
- Chop the broccoli small. Smaller pieces cook evenly and give a better texture in every spoonful.
- Use the stems. Peel the tough outer skin and dice them; they add flavor and cut down on waste.
- Cook the flour for a minute or two. This removes the raw flour taste.
- Add the cheese off the boil. Stir it in on low heat, a handful at a time.
- Blend part of the soup. An immersion blender gives a creamy base with some texture left.
- Season at the end. Cheese and broth are salty, so taste before adding extra salt.
Want more techniques? Browse our cooking tips.
What to Serve With Broccoli Soup
Beverages
- Iced tea
- Lemonade
- Chardonnay
Sides
- Cornbread
- Buttermilk biscuits
- Grilled cheese
- Side salad
When to Serve
- Cool-weather dinners
- Sunday supper
- Lunch
- Potlucks
Looking for something to start the day? See our breakfast recipes.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Chicken broth | Vegetable broth | Makes the soup vegetarian. |
| Whole milk | Half-and-half or evaporated milk | Richer and creamier; evaporated milk is very stable when heated. |
| Butter and flour | 2 tablespoons cornstarch stirred into cold milk | Gluten-free option. Add to the simmering broth and cook until thickened. |
| Sharp cheddar | Colby Jack or pepper jack | Milder or with a little heat. |
| Fresh broccoli | Frozen broccoli, thawed | Shorten the simmer time to about 10 minutes. |
Storage & Reheating
Refrigerator
Cool, then store in an airtight container for up to 3 days.
Freezer
Freeze the soup without the cheese for up to 2 months. Thaw overnight in the fridge.
Reheating
Warm on the stove over low heat, stirring often. Thin with a splash of milk or broth if needed. Microwave single servings in short bursts.
Frequently Asked Questions
Yes. Make the soup through the simmering step, cool, and refrigerate for up to 3 days. Reheat gently over low heat and stir in the cheese just before serving so it stays smooth.
Yes. Thaw frozen broccoli and pat it dry, then chop it small. Reduce the simmer time to about 10 minutes since frozen broccoli is already partly cooked.
For a thicker soup, blend more of it with an immersion blender or simmer a few minutes longer. For a thinner soup, stir in extra broth or milk a little at a time until it reaches the consistency you like.
You can, but dairy-based soups can separate when thawed. For best results, freeze the soup before adding the cheese for up to 2 months, thaw overnight in the refrigerator, reheat gently, and stir in fresh cheese.
Cheese turns grainy when the soup is too hot or when pre-shredded cheese is used, since it contains anti-caking starches. Shred cheese yourself from a block, lower the heat, and stir it in a handful at a time without letting the soup boil.
Yes. Blend the whole pot with an immersion blender before adding the cheese for a smooth, velvety soup. Blending only part of it gives a creamy base with some broccoli pieces left.
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