The rich flavor of cheese goes so well with broccoli and it’s why the two are often paired together in soups. For this soup we’re using a mild brie and it’s a winner for a lot of reasons.

As much as I love cheddar, there’s something about the brie here that enhances not only the flavor, but the texture of this soup. There’s no half-melted shreds of cheese because the brie is so soft that it melts right into the soup, giving each spoonful a rich flavor and texture.

You’ll want to cut it into pieces before adding it to the soup so it can fully melt. And, to make this process go even smoother I scraped off much of the rind. This also makes the soup taste less sharp, although I bought a creamy and mild brie to start with. You can also use the baby brie cheeses for this soup as well since they don’t have such thick rinds.

We have a couple of other tricks to thicken the soup as well. One of them is to dissolve cornstarch into heavy cream before adding it to the soup. Then to make sure the texture is perfect I used a metal sticker blander to get the broccoli pieces more even in size. I did leave some pieces of broccoli whole though, so there’s something to sink your teeth into.

Since the brie wheel I bought was a couple ounces too big I chopped up some of the extra and used it as garnish along with some garlic croutons. These toppings really made this soup a meal on its own.

If you love broccoli then this is the soup for you!