If there’s one comfort food that feels like a warm hug on a chilly day, it’s a hearty bowl of soup. And when Ree Drummond, the beloved “Pioneer Woman”, shares one of her recipes, you know it’s going to be approachable, indulgent, and downright delicious. Her Broccoli Cheese Soup is a perfect example-a creamy, cheesy masterpiece that balances fresh vegetables with rich, velvety textures. This soup isn’t just about flavor; it’s about the cozy, homey experience of making something from scratch and sharing it with family or friends. Whether you’re an experienced home cook or just dipping your toes into the soup world, this recipe is easy to follow yet feels gourmet.
Ree Drummond Broccoli Cheese Soup Recipe
This soup is the kind of recipe that gets requested over and over again. Thick, creamy, and cheesy with tender broccoli florets, it’s comfort food elevated. It’s the kind of dish where each spoonful delivers layers of flavor-sweet, savory, and slightly nutty from the cheese-without being overpowering. Best of all, it’s incredibly flexible: add a little spice for warmth, toss in extra veggies for nutrition, or make it extra cheesy for pure indulgence.
Ingredients Needed
Here’s the full lineup of ingredients you’ll need to make this soup the Pioneer Woman way:
- Broccoli florets – fresh or frozen, cut into bite-sized pieces
- Carrots – diced, adding sweetness and texture
- Onion – finely chopped, providing the aromatic base
- Butter – for sautéing and adding richness
- All-purpose flour – the thickening agent for the creamy soup base
- Chicken or vegetable broth – the flavorful liquid that ties everything together
- Half-and-half or whole milk – adds creaminess and smooth texture
- Sharp cheddar cheese – shredded, the star ingredient that makes it irresistible
- Salt and pepper – essential seasoning
- Nutmeg (optional) – adds a subtle warmth and depth
- Garlic (optional) – minced, for an extra flavor punch
Each ingredient plays a unique role in the flavor, texture, and overall experience of this soup.
Cooking Instructions
Ree Drummond’s method is simple yet incredibly effective, and it ensures every bite is packed with flavor:
- Prep your vegetables: Chop the broccoli into small florets, dice the carrots, and finely chop the onion.
- Sauté aromatics: In a large soup pot, melt the butter over medium heat. Add the onions (and garlic, if using) and cook until translucent and fragrant.
- Build the base: Stir in the flour, cooking for 1-2 minutes to remove the raw taste, forming a roux.
- Add liquids: Gradually whisk in the chicken or vegetable broth and half-and-half, ensuring no lumps remain. Bring the mixture to a gentle simmer.
- Cook the vegetables: Add the broccoli and carrots. Simmer until the vegetables are tender but still vibrant, usually about 10-15 minutes.
- Incorporate the cheese: Lower the heat and stir in shredded cheddar cheese until melted and smooth.
- Season to perfection: Add salt, pepper, and optional nutmeg to taste. Adjust seasoning slowly; the cheese already adds saltiness.
- Serve: Ladle into bowls and garnish with extra cheese, croutons, or a sprinkle of fresh herbs if desired.
Ingredient Insights
Understanding each ingredient can elevate your soup from good to spectacular:
- Broccoli: Choose bright green florets; avoid yellowing ones. Fresh is ideal, but frozen works perfectly in a pinch.
- Cheddar cheese: Sharp cheddar gives a punchy flavor; mixing mild and sharp cheeses can balance creaminess and tang.
- Butter & flour: The roux is the backbone of the soup-don’t skip it, or the soup may feel watery.
- Half-and-half vs. milk: Half-and-half creates a richer, creamier soup. Milk works if you want a lighter version, though it won’t be quite as velvety.
- Seasonings: Nutmeg is subtle but transformative-it enhances the cheesy flavor without making it taste “spiced”.
Expert Tips
To make your Broccoli Cheese Soup stand out:
- Cheese matters: Always shred your own cheese instead of pre-shredded; it melts smoother and prevents a grainy texture.
- Simmer gently: High heat can separate the cheese and cream, creating an oily surface.
- Blend for smoothness: If you prefer a silky soup, use an immersion blender before adding the cheese.
- Make ahead: Soup tastes even better the next day, as the flavors meld. Just reheat gently.
- Customize your texture: Leave some broccoli chunks for bite or blend partially for a creamier consistency.
Recipe Variations
This soup is versatile. Here are some creative ways to put your own spin on it:
- Spicy kick: Add a pinch of cayenne pepper or smoked paprika.
- Vegetable boost: Include cauliflower, zucchini, or bell peppers.
- Protein-packed: Toss in cooked chicken, ham, or bacon crumbles.
- Cheese blend: Mix in Gruyère, Fontina, or Monterey Jack for a more complex flavor.
- Vegan version: Substitute plant-based butter, non-dairy milk, and vegan cheese.
Final Words
Ree Drummond’s Broccoli Cheese Soup is a dish that balances simplicity with indulgence. It’s approachable for weeknight dinners yet elegant enough for company. Every spoonful delivers warmth, comfort, and a sense of home. It’s also one of those recipes that welcomes experimentation-adjust the cheese, add more veggies, or tweak the seasonings, and it still comes out amazing.
FAQs
What Ingredients Are Needed For Ree Drummond’s Broccoli Cheese Soup?
Ree Drummond’s broccoli cheese soup typically requires broccoli florets, sharp cheddar cheese, butter, all-purpose flour, chicken or vegetable broth, half-and-half or milk, onion, garlic, salt, pepper, and optionally carrots for added sweetness.
How Long Does It Take To Make Ree Drummond’s Broccoli Cheese Soup?
The total time to make the soup is approximately 40 to 50 minutes, including preparation and cooking time. This includes sautéing the aromatics, cooking the broccoli, making the roux, and combining all ingredients until creamy.
Can I Make Ree Drummond’s Broccoli Cheese Soup Ahead Of Time?
Yes, the soup can be made ahead of time. It should be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat, stirring frequently to prevent the cheese from clumping.
Is Ree Drummond’s Broccoli Cheese Soup Suitable For Freezing?
Yes, the soup freezes well. Allow it to cool completely, transfer it to a freezer-safe container, and store for up to 2 months. When reheating, thaw in the refrigerator overnight and warm gently on the stovetop, stirring to restore creaminess.
Can I Use Pre-shredded Cheese For This Recipe?
While you can use pre-shredded cheese, freshly shredded cheese is preferred because pre-shredded varieties often contain anti-caking agents that can affect the smooth texture of the soup.
How Can I Make Ree Drummond’s Broccoli Cheese Soup Healthier?
To make it healthier, you can use low-fat milk or half-and-half instead of full-fat cream, reduce the amount of butter, or increase the proportion of broccoli and other vegetables. Additionally, you can use a lower-sodium broth to control salt content.
Is It Possible To Make This Soup Vegetarian?
Yes, simply substitute the chicken broth with vegetable broth. Ensure that the cheese used is made with vegetarian rennet to keep the soup fully vegetarian.
Can I Add Other Vegetables To Ree Drummond’s Broccoli Cheese Soup?
Yes, additional vegetables like cauliflower, carrots, or peas can be added. They should be cooked until tender before blending or adding to the soup to ensure even texture.
What Is The Best Way To Achieve A Creamy Texture In Ree Drummond’s Broccoli Cheese Soup?
The creamy texture is achieved by making a roux with butter and flour, gradually adding broth and milk, and blending the soup if desired. Adding the cheese slowly over low heat helps prevent curdling and ensures smoothness.
Should The Broccoli Be Cooked Before Adding To The Soup?
Yes, the broccoli should be cooked until tender before adding to the soup. This allows it to blend smoothly into the soup base and release its flavor. Overcooking can make the broccoli mushy, so careful timing is important.