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This easy Boursin broccoli cheese soup uses the garlic and herb cheese to provide all the flavor and creaminess, without any heavy cream. Made in just 30 minutes in one soup pot without any added spices needed, it’s a quicker version of broccoli cheddar soup!
Normally most broccoli cheese soups use sharp cheddar cheese, but I love Boursin cheese, as evidenced by my Boursin cheese pasta, Boursin chicken, and Boursin mashed potatoes. I realized that using Boursin in soup could be a great short cut to providing a lot of flavor and also cut down on the amount of ingredients needed.
A Quick Look at Boursin Soup
- 8 main ingredients and 30 minute cook time.
- Super quick soup recipe with pre-chopped veggies.
- Inexpensive with a Costco Boursin 3-pack.
- Homemade broccoli cheese soup that’s an alternative to Panera (and less processed!).
- No heavy cream needed!
Ingredients
Here are a few details on the main ingredients with the full recipe card with amounts at the end of the post.
- Boursin cheese – I recommend a Costco 3 pack for cost savings, or Trader Joe’s tends to be less too. Boursin garlic and herb flavor will give you the most similar flavor to a traditional broccoli cheese soup, but shallot and chive or even black pepper would also work here. If you have leftovers, try it in these savory breakfast muffins (also with broccoli).
- Shallots – A more refined flavor to onion, I prefer shallots in soups!
- Carrots – You can use pre-chopped to save time. I’ve even bought shredded carrots in a pinch. If you hate carrots you can use other vegetables here like chopped celery.
- Fresh broccoli – Fresh is preferred for this recipe, and I recommend buying it already chopped into florets. You can substitute frozen broccoli, but I recommend defrosting first or the soup texture may be more watery. The broccoli also won’t be as crisp in texture.
- Broth – Vegetable broth will work or you can use a chicken broth like my rotisserie chicken bone broth.
- Dairy free – Use olive oil instead of butter and the dairy free Boursin cheese.
- Gluten free – Use arrowroot powder instead of flour, or gluten free 1:1 flour.
Boursin Cheese Substitution
If you cannot find Boursin cheese, I’ve also made this with cream cheese and added spices. Use about 5 ounces of cream cheese with 2 teaspoons of garlic powder and chives, and 1 teaspoon of dried parsley. This is a great substitute!
How to Make Easy Broccoli Cheese Soup
Step 1: In a large pot, melt butter and add in shallots and carrots, stirring till combined. Season with 1-2 teaspoons of kosher salt and 1/2 teaspoon of black pepper. Cook for 2-3 minutes until the veggies have softened. Then stir in the flour.
Step 2: Add in the broth and whisk in the milk. Bring to a boil over high heat and then turn it down to a low simmer over medium low heat. Stir frequently and the mixture will begin to thicken over 10 minutes.
Step 3: Stir in the fresh broccoli florets and cook another 5 minutes until softened. The soup should have a thicker consistency at this time.
Step 4: Whisk in the Boursin cheese until fully combined. Taste and adjust seasonings, added kosher salt and black pepper as needed. Serve warm.
Recipe Tip
Watch the heat level on this broccoli cheese soup without heavy cream because using milk can curdle more easily with long periods of high heat. You don’t want the soup to boil at high heat the whole time, but a low simmer (small bubbles throughout) will help it thicken with time.
If you’re having trouble getting the soup to thicken, you may need to turn up the heat a little more and give it some time. It will take the full 10 minutes to thicken. To troubleshoot, you can always add more flour.
Storage and Reheating
Refrigerator – To refrigerate for 2-3 days, place in an airtight container and reheat on the stovetop over medium low for 10 minutes.
Freezer – Place cooled soup in an airtight ziplock storage freezer bag, or any freezer-safe reusable bag. Storing in a bag will help you to freeze flat and save space. You can defrost it overnight in the fridge, or place the bag in warm water. These also store great in Souper Cubes.
Reheat – Microwave in 30 second increments, stirring often, or on a small soup pot on the stove top over low heat. Be cautious when reheating this Boursin cheese soup to keep it on medium low to prevent curdling of the milk.
Serving Suggestions
I personally love this cheesy soup for lunch or dinner, served with warm crusty bread and a simple side salad, like this bibb lettuce salad, kale crunch salad, or spinach salad with chickpeas. You could also serve this in a hollowed out bread bowl.
If you’d like to make this with more protein, adding rotisserie chicken would work well.
Boursin Cheese Recipes
Recipes
Cheesy Broccoli Rice Casserole with Fresh Broccoli
Pasta
Boursin Orzo Bake
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Boursin Broccoli Cheese Soup
Ingredients
- 1/4 cup butter
- 2 large shallots, chopped
- 2 large carrots, chopped small (1 cup)
- 1/3 cup all purpose flour (gluten free if needed)
- 3 cups vegetable broth
- 1 ½ cups whole milk*
- 1 head broccoli chopped into florets (about 3 cups florets)
- 5 oz Boursin Garlic & Herb cheese
- 1 teaspoon kosher salt (or omit for lower sodium)
- 1/2 teaspoon black pepper
Instructions
- In a large, heavy pot (I used a 5 1/2 quart pot), melt the butter over medium heat and stir in chopped shallots and carrots. Sauté for about 2 minutes until they are fragrant and more tender, stirring often.
- Add the flour to fully coat the vegetables, then pour in about 1/2 cup of broth and whisk till the flour gets incorporated and smooth. Add the rest of the broth as well as the milk. Bring to a low simmer for 8-10 minutes, allowing it to thicken. Do not start to boil, otherwise your milk might curdle (*especially if using a low fat option instead).
- Add the broccoli florets and cook for another 5 minutes until softened. Off the heat, stir in Boursin cheese until smooth and creamy. Taste and adjust any seasonings, like salt and pepper if needed.
Video
Notes
- This soup will freeze well up to 4 months and can be reheated in the microwave or stove top.
- I recommend using whole milk to give the soup extra creaminess and also the higher fat content makes it less likely to curdle, however you can use any milk substitute you’d like – just be aware!
- Dairy free – Use dairy free Boursin, olive oil instead of butter, and oat milk.
- Gluten free – Use arrowroot powder or gluten free 1:1 flour to thicken the soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This soup is delicious! I used some leftover Boursin (not the full 5 ounces) and it was still fabulous! Can’t wait to try it with the full amount of cheese!