Creamy Broccoli and Brie Soup

This broccoli and brie soup is unlike any other creamy soup you'll ever have! It has a blend of fresh brie cheese and gruyere. It tastes elegant and cozy but is the easiest soup to make! You will never want ordinary broccoli cheese soup once you try this one!

My rendition for broccoli cheese soup has been my most requested recipe! And I understand why, broccoli cheese soup is superior! However, this broccoli and brie soup takes the traditional soup to a whole new level.

I can't even explain how much I love brie cheese! It is so earthy in flavor but so smooth & melty in texture. It coats your mouth with a feeling of butter and has such a strong delicious taste.

This soup was recipe tested so many times to discover the perfect amount of brie cheese. I started with a measly 8 ounces and ended with a whopping 21 ounces! Well, I had to punch the soup with brie flavor and boy did I! The broccoli soup is so cheesy and delicious.

You will never be able to go back to ordinary broccoli cheese soup once you try this broccoli and brie soup. It is a such a fun rendition of a classic recipe and is sure to wow whoever tries it!

ingredients

Butter: You will need 6 tablespoons of unsalted high quality butter for this soup. This is the base ingredient to saute everything and combine all the flavors.

Onion: This broccoli soup calls for 1 medium yellow onion diced.

Garlic: 3 cloves of garlic are the perfect amount of garlic flavor for this soup.

Flour: ¼ cup flour acts as the thickening agent in this soup.

Chicken stock: You will need 2 cups of your favorite stock for this recipe. I like to use chicken stock but you can also use vegetable stock. If possible, use chicken stock or bone broth, instead of chicken broth. Stock comes from bones whereas broth comes from meat. Stock and bone broth is so much more flavorful and nutritious.

Heavy cream: 2 cups of heavy cream is what makes this soup rich. Have the cream be at room temperature so that when it is added to the soup, there is not a drastic temperature change.

Broccoli: You will need 3 cups of fresh broccoli. You can either cut bits of broccoli or medium size chunks depending on your preference of having a smoother or chunkier soup.

Carrots: Just 3 small carrots are used in this broccoli cheese soup.

Seasonings: You will need sea salt, black pepper, smoked paprika, dry mustard, and cayenne. These seasonings add a depth of flavor to the soup.

Cheese: This broccoli brie soup used a blend of brie and gruyere! You will need a lot of brie, 21 ounces to be exact. I like buying brie cheese at Costco because you can purchase a 21 ounce wheel for just a couple bucks. If you are unable to get your brie from Costco, you may need to purchase 2-3 wheels to equal 21 ounces. I keep the rind on for my soup, however if you are not a fan of the rind or want a smoother soup, you can remove the rind from the brie. Gruyere is added because it is super creamy, melty, and sharp! The perfect balance to earthy brie.

variations & substitutions

You can substitute the gruyere if you can't find it. If you are having a hard time finding fresh gruyere cheese, you can substitute 1:1 with swiss or fontina.

Try olive oil instead of butter. Instead of using butter to saute the vegetables, you can try olive oil. Olive oil will have a more fruity & nutty flavor, whereas the butter will be more rich & decadent.

tips & tricks

This soup can be super smooth or on the chunkier side, depending on your preference! If you're a chunky soup lover, cut the broccoli into small chunks. If you like a super smooth broccoli cheese soup, place all but a quarter of the broccoli in the food processor and pulse until your desired consistency. Dice the remaining broccoli to have a couple bites throughout the soup.

Be sure the heavy cream is at room temperature! Adding cream to soup can be a very delicate process. The soup can become gritty or curdled when adding super cold cream to super hot soup. For a seamless addition, have the heavy cream be at room temperature so it can easily incorporate and melt into the soup.

step by step instructions

1. Melt butter. In a large soup pot or dutch oven, melt the 6 tablespoons butter over medium heat.

2. Add onion & garlic. Add the chopped onion and saute for 3-4 minutes until softened. Then add the 3 cloves garlic.

3. Add flour & chicken stock. Add the flour and mix until the onion mixture is golden brown in color. Next, pour in the chicken stock. Mix to combine everything together.

4. Add the vegetables & seasonings. Increase the pot to high heat. Gently add the chopped broccoli and sliced carrots. Sprinkle in the salt, pepper, smoked paprika, dry mustard, and cayenne. Mix to combine.

5. Boil & simmer. Cook until the liquid boils and then lower heat. With the pot on the lowest heat, let simmer for covered for 10-20 minutes until the broccoli and carrots are cooked through & tender.

6. Add heavy cream & cheese. Remove the lid from the soup & carefully pour in to room temperature heavy cream. Next, add in the shredded gruyere cheese & cubed brie. Let bubble for a moment to melt down the cheese a little bit. Then stir in all of the melted cheese into the soup.

7. Serve! Remove the broccoli brie soup from the heat as soon as the cheese has fully melted. Pour a serving of the hot soup into a large bowl and top with cheddar cheese.

serving suggestions

Serve this creamy soup with extra shredded cheese on top and crusty bread for dipping.

For more cozy dinner recipes, try butternut squash tomato soup, pumpkin lasagna, or old fashioned chicken & rice.

storage & reheating

Store this soup in an airtight container in the fridge for up to 5 days.

To reheat individual servings, place in a bowl and microwave for 1-2 minutes stirring in between. You can also reheat on the stovetop in a large saucepan covered on low heat for 5-10 minutes until warm.

I do not recommend freezing this soup since it is cream based and will separate when frozen.

faq's

Why is my broccoli cheese soup gritty?

• This can happen if the soup reaches too high of a temperature after the cheese is added. The protein in the cheese separate from the fat creating a gritty or curdled texture. Be sure to remove the soup from the heat as soon as the cheese is melted & incorporated.

Why does the brie rind not melt?

• In this soup recipe, if you are striving for a strong brie flavor, I suggest including the brie rind. However the brie rind does not melt. When it is added to the soup it strengthens the earthy flavor and tastes just like cheese when bit into.

What can you eat with soup instead of bread?

• Instead of bread, try serving your soup with your favorite sandwich like grilled cheese, turkey or ham, or even a hot sub! You can also have soup with healthy recipes like a salad for a balanced meal. Or even with crackers like ritz or saltines for an easy option. For an unconventional pairing, try serving a cheesy soup with a soft pretzel!

how to video

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