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!
If you love this brie recipe, you must try my brie bites with cranberry sauce and mac and cheese with brie.
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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. My favorite is Kerrygold.
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 of all purpose 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 uses 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. You can also buy it in bulk and store the extra. Check out my other post to learn how long does brie last. 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.
Find the full ingredient measurements and instructions in the recipe card below!
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.
If you love this creamy soup recipe, you will absolutely love my butternut squash tomato soup! It is extra creamy and full of cozy fall flavors.
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 🔪
Step #1 - Melt butter. In a large soup pot or dutch oven, melt the 6 tablespoons butter over medium heat.
Step #2 - Add the onion. Add the chopped onion and saute for 3-4 minutes until softened.
Step #3 - Add the garlic. Add the garlic and saute for about 30 seconds until fragrant.
Step #4 - Add the flour. Add the flour and mix until the onion mixture is golden brown in color.
Step #5 - Add the vegetables. Gently add the chopped broccoli and sliced carrots.
Step #6 - Add the chicken stock and seasonings. Next, pour in the chicken stock. Sprinkle in the salt, pepper, smoked paprika, dry mustard, and cayenne. Mix to combine. Increase the pot to high heat. 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.
Step #7 - 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.
Step #8 - Simmer and serve! Let bubble for a moment to melt down the cheese a little bit. Then stir in all of the melted cheese into the soup. 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 red wine braised short ribs, 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.
To learn more about how to store brie cheese, check out my post that answers how long does brie last.
faq's ❓
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.
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.
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!
other fall recipes
It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆
recipe 📋
Broccoli and Brie Soup
This broccoli and brie soup has a blend of fresh brie cheese and gruyere. It tastes elegant and cozy but is the easiest soup to make!
Ingredients
- 6 tablespoons unsalted high quality butter
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- ¼ cup all purpose flour
- 2 cups chicken stock
- 2 cups heavy cream (room temperature)
- 3 cups broccoli (finely chopped)
- 3 small carrots (finely diced)
- 1 teaspoon sea salt
- ¾ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon dry mustard
- Pinch of cayenne
- 5 ounces gruyere (shredded)
- 21 ounces brie (rind on, cubed)
Instructions
- In a large soup pot or dutch oven, melt the 6 tablespoons butter over medium heat.
- Add the chopped onion and saute for 3-4 minutes until softened. Then add the 3 cloves garlic.
- 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.
- 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.
- 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.
- 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.
- Remove the broccoli brie soup from the heat as soon as the cheese has fully melted. Serve warm with extra cheese on top!
Notes
Storage Instructions:
Store this soup in an airtight container in the fridge for up to 5 days.
Reheating Instructions:
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.
Chef Notes:
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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 809Total Fat: 67gSaturated Fat: 42gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 222mgSodium: 1343mgCarbohydrates: 19gFiber: 4gSugar: 7gProtein: 35g
All nutrition facts are estimations. Please see a physician for any health-related inquiries.
Judy Sandeen says
This is so good! I am confused by the final instructions. Does the cheese go in immediately, or is it melted separately?
Emma Essence says
Thanks so much Judy! And I appreciate you asking this clarifying question. You add the cubed brie and shredded gruyere directly into the hot soup and the heat from the soup melts it down. Once the cheese has begun to melt, you can stir the soup to incorporate the melted cheese into the rest of the soup. Hope that answers your question!