Do you love warm and cozy meals? The Joanna Gaines Broccoli Cheese Soup Recipe is perfect for you. This dish is very creamy and rich.
It tastes like a big, warm hug in a bowl. Learning how to make Joanna Gaines Broccoli Cheese Soup is simple. It uses fresh veggies and lots of cheese.
Many families enjoy this Magnolia Table classic every week. You will love this Joanna Gaines Broccoli Cheese Soup Recipe too.
What Makes This Recipe Special
This soup has a very rich flavor. It uses sharp cheddar for a bold taste. The texture is smooth but has soft veggie bites.
It feels like a fancy restaurant meal made at home. It is very easy to cook this soup. You only need one big pot. It takes less than forty minutes to finish.
This makes it great for busy weeknight dinners. Everyone in the house will ask for seconds.
Equipment List
- Large Dutch Oven: This heavy pot holds all the liquid. It heats the soup evenly and prevents burning.
- Whisk: You need this to mix the flour. It helps make the soup base very smooth.
- Wooden Spoon: Use this to stir the heavy cheese. It is strong and will not bend easily.
- Chef’s Knife: A sharp knife makes chopping veggies fast. You need small pieces for the best texture.
- Measuring Cups: These help you get the exact amounts. Perfect balance makes the soup taste much better.
Ingredients You Need for Joanna Gaines Broccoli Cheese Soup Recipe
- Butter: This adds a rich and salty base. It helps cook the onions and the flour.
- Onion: Diced onions provide a very sweet aroma. They soften quickly in the hot melted butter.
- Flour: This acts as the thickener for soup. It creates a heavy and creamy texture easily.
- Half and Half: This makes the soup extra velvety. It is richer than using just plain milk.
- Chicken Broth: This provides the savory liquid base. It carries all the flavors of the veggies.
- Broccoli: Use fresh florets for the best results. They become tender and soak up the cheese.
- Carrots: Grated carrots add a touch of sweetness. They also give the soup a bright color.
- Cheddar Cheese: This is the star of the dish. Use sharp cheddar for a very strong taste.
- Nutmeg: Just a pinch adds a secret warmth. It makes the cheese flavor pop even more.
How to Assemble Joanna Gaines Broccoli Cheese Soup Recipe
- Melt your butter in the large Dutch oven. Set the stove to medium heat. Add the diced onions to the hot butter.
- Cook the onions until they look soft. This usually takes about five minutes. Do not let them turn brown or burn.
- Whisk the flour into the butter and onions. Cook this mix for one minute. This removes the raw flour taste quickly.
- Slowly pour in the chicken broth and cream. Keep whisking so no lumps form at all. Bring the liquid to a gentle simmer now.
- Add the chopped broccoli and the grated carrots. Lower the heat to a soft simmer. Cover the pot with a tight lid.
- Let the veggies cook for twenty minutes. They should be very soft when poked. Stir the soup occasionally to prevent sticking.
- Turn off the heat before adding the cheese. Stir in the cheddar until it melts completely. Add your salt, pepper, and the nutmeg.
Recipe Success Tips
- Use fresh blocks of cheese for the best melt.
- Cut broccoli into very small bite-sized pieces.
- Do not boil the soup after adding cheese.
- Whisk the flour well to avoid any lumps.
- Add a little extra broth if too thick.
How To Store Leftover
- Let the soup cool down to room temperature first. Pour the leftovers into an airtight plastic container. You can keep it in the fridge for three days.
- Do not freeze this soup because of the cream. The dairy might separate when you thaw it out. Reheat it slowly on the stove for best results.
Sides & Pairings Suggestions
- Serve this soup with a warm crusty baguette. The bread is perfect for dipping in the cheese. A light green salad also works very well.
- You can add crispy bacon bits on top. Some people like to serve it in bread bowls. This makes the meal feel extra special for guests.
Nutritions
| Nutrient | Value per Serving |
| Calories | 420 kcal |
| Total Fat | 32g |
| Protein | 15g |
| Carbohydrates | 18g |
| Fiber | 3g |
FAQs about Joanna Gaines Broccoli Cheese Soup Recipe
Q: Can I use frozen broccoli for this soup?
A: Yes, you can use frozen florets easily. Thaw them first and drain any extra water. The texture might be slightly softer than fresh.
Q: What is the best cheese to use?
A: Sharp cheddar is the best choice here. It has a very strong and tangy flavor. It melts beautifully into the warm cream base.
Q: How do I make the soup thicker?
A: You can let it simmer longer without a lid. The liquid will evaporate and the soup thickens. You could also add more shredded cheese.
Final Thoughts
This Joanna Gaines Broccoli Cheese Soup Recipe is a winner. It is easy to make and tastes amazing. Your whole family will love this classic comfort food often.
It is the best meal for cold winter nights. Enjoy every cheesy spoonful of this delicious soup. Happy cooking to you and your hungry family!
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Joanna Gaines Broccoli Cheese Soup Recipe
Equipment
- Large Dutch oven
- Whisk
- Wooden spoon
- Chef's knife
- Measuring cups
Ingredients
- 6 Tbsp Butter
- 1 Small Onion
- 1/4 Cup Flour
- 2 Cups Half And Half
- 3 Cups Chicken Broth
- 1 Lb Broccoli
- 1 Cup Carrots
- 1/4 Tsp Nutmeg
- 2 Cups Cheddar Cheese
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
Instructions
- Melt your butter in the large Dutch oven. Set the stove to medium heat. Add the diced onions to the hot butter.
- Cook the onions until they look soft. This usually takes about five minutes. Do not let them turn brown or burn.
- Whisk the flour into the butter and onions. Cook this mix for one minute. This removes the raw flour taste quickly.
- Slowly pour in the chicken broth and cream. Keep whisking so no lumps form at all. Bring the liquid to a gentle simmer now.
- Add the chopped broccoli and the grated carrots. Lower the heat to a soft simmer. Cover the pot with a tight lid.
- Let the veggies cook for twenty minutes. They should be very soft when poked. Stir the soup occasionally to prevent sticking.
- Turn off the heat before adding the cheese. Stir in the cheddar until it melts completely. Add your salt, pepper, and the nutmeg.
Notes
- Use fresh blocks of cheese for the best melt.
- Cut broccoli into very small bite-sized pieces.
- Do not boil the soup after adding cheese.
- Whisk the flour well to avoid any lumps.
- Add a little extra broth if too thick.
