Can I use frozen broccoli?

Yes, add it frozen directly to the boiling soup and increase cooking time by 2-3 minutes.

Why won't the cheese melt?

The broth may not be hot enough or the cheese was grated too coarsely. Use a fine grater and add to a simmering soup, stirring well.

How long should I cook the soup?

Simmer for 10 minutes before adding the cheese, then 5 minutes after. Total 15 minutes once everything is in the pot.

Can I use store-bought croutons?

Yes, store-bought croutons work great. You can also toast bread cubes in the oven with olive oil and garlic.

Cheese soup with champignons and broccoli

Name: Cheese soup with champignons and broccoli
Total time: 35 min
Yield: 3 порции
Cuisine: International
Ingredients: Button mushrooms — 500 g; Processed cheese — 200 g; Broccoli Cabbage — 200 g; Carrot — 100 g; Salt — 1 g; Crackers — 10 g

50min

1011g

Nutrition per 100g

126

This cheese soup with mushrooms and broccoli is the ultimate comfort food. A velvety melted cheese base, aromatic sautéed mushrooms, and vibrant broccoli create the perfect balance of flavors. Easy to make, yet so satisfying, it turns any ordinary lunch into a treat. Serve with crunchy croutons for that perfect finishing touch.

HealthyanddeliciousLunchCheeseVegetablesMushroomsSoups

WHAT YOU WILL NEED

From ingredients

6 products

Base

Button mushrooms500 g

Processed cheese200 g

Vegetables

Broccoli Cabbage200 g

Carrot100 g

Spices

Salt1 g

Croutons

Crackers10 g

SIMPLE PROCESS

Step by step recipe

The key is to sauté the mushrooms and carrots until golden to bring out their flavor. Add the broccoli at the beginning of simmering so it holds its texture. Stir in the grated cheese at the end, then cook for 5 more minutes until fully melted. Finish with a sprinkle of dried dill for freshness.

Step 1

Prep Ingredients

Slice the mushrooms, grate the carrot coarsely, break the broccoli into florets, and grate the processed cheese finely.

Step 2

Sauté Mushrooms and Carrots

Heat oil in a skillet, sauté the mushrooms for 5-10 minutes until golden. Sauté the carrot separately until tender.

Step 3

Start the Soup

Bring 6-8 cups (1.5-2 liters) of water to a boil, season with salt. Add the sautéed mushrooms, carrots, and broccoli. Cook for 10 minutes.

Step 4

Add the Cheese

Add the grated cheese to the soup, stirring constantly until fully melted. Cook for another 5 minutes.

Step 5

Finish

Sprinkle with dried dill if desired and simmer for 2 more minutes.

Step 6

Serve

Ladle into bowls and top with croutons. Enjoy!

CHEF'S TIP

Sauté Mushrooms Until Golden

Cook the mushrooms for 5-10 minutes until browned — this releases their flavor and removes excess moisture.

Use Quality Processed Cheese

Choose a good processed cheese (like Hochland or Karat) that melts easily into the broth for a creamy, lump-free texture.

Add Broccoli Early

Broccoli needs 7-10 minutes to cook, so add it with the mushrooms. Keep it tender-crisp, not mushy.

Serve with Croutons

Crunchy garlic croutons add the perfect contrast to the creamy soup — a simple but delicious touch.

SUBSTITUTIONS

Add your taste

With Cauliflower Replace broccoli with cauliflower — a milder, more neutral flavor.
With Chicken Add 7 oz (200g) of cooked chicken breast, cubed, along with the mushrooms — makes the soup heartier.
With Cream Instead of Cheese Replace processed cheese with 7 fl oz (200ml) of 20% cream for a lighter version.
Add Potatoes Add 1-2 diced potatoes along with the broccoli for extra heartiness.

HOW TO STORE

How to Store Cheese Soup with Mushrooms and Broccoli

Cool the soup, transfer to an airtight container, and refrigerate for up to 3 days. Add a little water or broth when reheating if it's thickened. Freezing is possible, but the cheese may affect the texture upon thawing.

GOOD TO KNOW