Pioneer Woman broccoli cheese soup simmers 4 heads of broccoli in a roux-thickened base of milk and half-and-half, then stirs in 3 cups of grated cheddar until melted and smooth. And Ree Drummond’s recipe serves 10 at around 385 calories in just 40 minutes, since the broccoli cooks right in the creamy base.
Ree Drummond grates her own cheese from a block rather than using pre-shredded bags, because the anti-caking starch on bagged cheese prevents it from melting smoothly. That extra minute of grating is what gives this soup its silky texture, while pre-shredded cheese would leave the base grainy and chalky.
Going easy on the salt at the start is a detail most people miss, because the 3 cups of cheese carry their own salt load. Season lightly before the cheese goes in, then taste and adjust after it melts, so you don’t end up with a pot that’s too salty to fix.
Source: The Pioneer Woman (Ree Drummond)
Pioneer Woman Broccoli Cheese Soup
Course: Sides, SoupsCuisine: AmericanDifficulty: Easy4
servings10
minutes30
minutes385
kcalButter and diced onion cook into a roux with flour before milk and half-and-half whisk in to form the creamy base. Then broccoli florets, a pinch of nutmeg, salt, and plenty of pepper simmer together on low for 20 to 30 minutes. And once the broccoli turns tender, 3 cups of grated cheese melt in before you choose your texture: chunky, mashed, or fully pureed.
Ingredients
- For the soup base:
1/2 cup butter
1 whole onion, diced
1/3 cup flour
4 cups whole milk
2 cups half-and-half
1 pinch nutmeg
- For the broccoli and seasoning:
4 heads broccoli, cut into florets
Dash of salt, plus more as needed
Freshly ground black pepper, to taste
- For the cheese and thinning:
3 cups grated cheese (mild cheddar, sharp cheddar, Monterey Jack, or a mix)
2 cups chicken broth, if needed for thinning
Directions
- Sauté the onion: Melt the butter in a large pot over medium heat, then add the diced onion and cook 3 to 4 minutes until it turns translucent.
- Build the roux: Sprinkle the flour over the onion and stir to combine, then cook for about a minute so the raw flour taste cooks off.
- Add the dairy: Pour in the milk and half-and-half while stirring, since adding them slowly prevents lumps from forming in the roux.
- Season and add the broccoli: Stir in the nutmeg, then add all the broccoli florets with a dash of salt and plenty of black pepper.
- Simmer covered: Reduce the heat to low, cover the pot, and cook 20 to 30 minutes until the broccoli is completely tender.
- Melt in the cheese: Stir in the grated cheese and let it melt into the soup, since the low heat keeps the cheese from seizing or turning stringy.
- Choose your texture: Leave the soup chunky as-is, mash it with a potato masher for a rougher consistency, or puree in a blender in batches for a completely smooth result.
- Thin if needed: If the soup is too thick after pureeing, splash in chicken broth until it reaches the consistency you want.
- Taste and serve: Adjust salt and pepper, then ladle into bowls or bread bowls and serve hot.
FAQs
Why does the recipe say to grate cheese from a block instead of using pre-shredded?
Pre-shredded cheese is coated in anti-caking starch, which prevents the shreds from clumping in the bag but also stops them from melting smoothly into hot liquid. That coating leaves a grainy, chalky texture in the finished soup, because the starch never fully dissolves.
Grating from a block takes about a minute with a box grater, and the difference in melt is obvious. The cheese slides into the hot base and becomes silky, since there is no barrier between the dairy and the heat. Use the large holes for this soup, because fine shreds melt too fast and can clump.
Can I use frozen broccoli instead of fresh?
Ree confirms frozen broccoli works, and you can add it straight to the pot without thawing. The cook time stays the same at 20 to 30 minutes, since the hot liquid defrosts and tenders the florets at the same rate.
Frozen florets are usually pre-cut to a uniform size, so they cook more evenly than fresh heads that vary in size. Drain any excess water from the bag before adding, because extra liquid thins the roux base and makes the soup watery before the cheese even goes in.
Should I puree the soup or leave it chunky?
That comes down to personal preference, and Ree offers all three options in the recipe. Chunky gives you identifiable broccoli bites in every spoonful, which some families prefer because it feels more like a stew.
Fully pureeing creates a smooth, velvety texture that hides the vegetables, which works well for kids who resist visible greens. Mashing with a potato masher splits the difference, breaking up the biggest florets while leaving some texture. For another Ree soup with a similar choose-your-texture approach, the Pioneer Woman chicken noodle soup also works chunky or smooth.
How long do leftovers keep, and can I freeze this?
Leftovers store in an airtight container in the fridge for up to 4 days, and reheating gently on the stove over low heat keeps the cheese from breaking. Add a splash of milk if the soup thickens too much overnight, since the roux continues to absorb liquid as it sits.
Do not freeze this soup, because the dairy and cheese separate during thawing and the texture turns grainy and broken. Cream-based soups with melted cheese are the one category that does not survive the freezer.
What goes well alongside this soup?
Crusty bread or a bread bowl is the classic pairing, since the bread soaks up the thick, cheesy base. A simple green salad with a sharp vinaigrette cuts through the richness, because the soup is heavy enough to serve as a main course on its own.
Ree also mentions ciabatta for dunking and suggests topping the soup with homemade croutons or bacon bits for extra texture. For another Pioneer Woman comfort soup to rotate through the week, try the Pioneer Woman white chicken chili for a completely different flavor profile.
