Asiago Broccoli Cheese Soup Recipe

4.30 from 20 votes

This comforting, homemade broccoli cheese soup is made with two flavorful cheeses, sharp white cheddar cheese and Asiago cheese.

Prep Time5

Cook Time30

Total Time35

Course: Soup

Cuisine: American

Servings: (Makes about 6 cups)

Calories: 498kcal

Steam broccoli until soft. Mince it and set aside. (You can steam it in a microwave, in a steamer bag.)
In a medium pot, heat up oil over medium heat. Add diced onion and shredded carrot. Saute until onion is transparent.
Sprinkle flour and mix until veggies are coated with flour.
Slowly pour in vegetable broth while constantly stirring. Add heavy cream and stir.
Let soup heat through (still on medium heat.) Once it starts to boil, start adding cheeses.
Grate cheddar and Asiago cheeses into the pot. Stir slowly until cheeses are all melted. (I recommend using block cheese and grate it in yourself because it will melt much better. Pre-shredded cheese is coated in cornstarch while packaged.)
Add pressed garlic, salt and pepper to taste.
Stir in broccoli. Lower the heat to medium low, cover and cook for about 7-10 minutes, stirring occasionally.
Croutons: (I didn't put measurements for a reason, because you can make as few or an many as you want and it just requires a drizzle of olive oil and sprinkle of salt and cheese.) Preheat oven to 325℉. Cut bread into 1/2 inch cubes and place them in a mixing bowl. Drizzle some olive oil. add some salt and grated Asiago cheese. Mix well until all bread cubes are evenly coated. Spread on a baking sheet and bake for 10-15 minutes, until crunchy and golden.
Top each bowl of soup with some grated Asiago cheese and croutons.

Gluten Free: you can easily make this soup gluten free by simply substituting 1:1 gluten free all purpose flour instead of regular flour.
Using Frozen Broccoli: While it’s best to use fresh broccoli, you can still use frozen broccoli if you’d like. Just make sure the broccoli is fully thawed. Make sure to strain off all the accumulated liquids before chopping it and adding it to the soup, and it’ll be good to go. The good thing about using frozen broccoli is that it’s softer so you don’t need to steam it, just cook it in soup a few extra minutes.
Heavy whipping cream – for the best rich and creamy texture, do use heavy whipping cream and nothing less.
Want It Thicker? If you would like to make your soup thicker, you can simply increase the amount of flour. Use 2-3 tablespoons more flour to make it thicker. You can also make it cheesier or creamier by increasing amount of cheese and/or heavy whipping cream.
Storing: You can store cooled soup in an air-tight food storage container, in the refrigerator. Properly stored, it should last 3-4 days.