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Why You’ll Love My Recipe
This Broccoli Cheese Perogy Soup is savory, cheesy, and super easy to make! It combines all the cozy goodness of broccoli cheddar soup with tender perogies for a meal the whole family will love. This soup is a staple in our house, and I’m sure it’ll become one in yours, too!
Have a big bag of perogies on hand? Try my Creamy Perogie Dinner or this Baked Lazy Perogy Casserole instead!
Karlynn’s Recipe Notes
- Skill Level: This recipe is so easy to make! You can’t go wrong with veggies, cheese, and frozen perogies in a cozy soup.
- Total Time: Perogy soup takes about 30 minutes from start to finish – a great option for a quick weeknight meal.
- Variations: Add a squirt of Dijon mustard for a little extra flavor, or season with paprika, onion powder, and garlic powder. You can also top your soup with sliced jalapeños and a dash of hot sauce to cut through the rich, cheesy broth. Serve it with my crispy Air Fryer Chicken Tenders, a Strawberry Spinach Salad, or in my Homemade Bread Bowls for a delicious meal!
- Tools For This Recipe: You will need a large lidded soup pot, a cheese grater, a spatula for sautéing, a whisk, and a ladle for serving.
What You’ll Need for Ingredients
Bacon: Thick-cut bacon is diced and cooked until crispy, adding so much savory goodness to the soup. Karlynn’s Tip: Cook some extra bacon on the side to crumble over each bowl when serving!
Vegetables: Yellow onion, minced garlic, and grated carrot are sautéed together to build the flavor base of the soup, then the broccoli is added later so it doesn’t overcook.
Spices: Mustard powder, cayenne pepper, salt, and pepper add plenty of savory seasoning without overpowering the creamy soup. Karlynn’s Tip: Feel free to add other seasonings to taste, like paprika, garlic powder, onion powder, or your favorite herbs!
Cheese: Shredded sharp cheddar melts into the soup for that classic cheesy flavor, with extra cheese on top when serving. It goes perfectly with the cheese-filled perogies!
Milk & Heavy Cream: Milk and heavy cream make this soup so rich and creamy, while flour and vegetable broth help create a smooth consistency.
How To Make Broccoli Cheese Perogy Soup
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- In a large lidded soup pot over medium-high heat, add in the bacon, diced onions and grated carrot. Sauté until the onions are transparent and soft.
- Remove most of the bacon grease with a paper towel, leaving 1-2 tablespoons in the pot.
- Add the minced garlic and sauté for another 2-3 minutes until browned and fragrant.
- Add the mustard powder and cayenne pepper, then sauté for another 2 minutes.
- Sprinkle the flour over the mixture. Stir and cook for 3-4 minutes, allowing the flour to cook and thicken.
- Once the flour is cooked, slowly pour in the chicken stock and whisk continuously, ensuring there are no lumps. Stir until the flour dissolves and the mixture is smooth.
- Add in the milk, stirring continuously, then turn the heat to medium-low.
- Add the perogies and broccoli, simmer on low heat, and stir occasionally until the broccoli and the perogies are cooked.
- Stir in the cream, add the shredded cheese, and mix until it has melted throughout.
- Serve in bowls topped with shredded cheese, sour cream, and salt and pepper.
Karlynn’s Tips and Tricks for the Perfect Broccoli Cheese Perogy Soup
- Grate Your Own Cheese: Skip the pre-shredded cheese for this soup! The anti-caking starches that keep bagged cheese from sticking together prevent it from melting smoothly and can leave your soup grainy. For the creamiest results, grate a block of sharp cheddar cheese by hand.
- Choose the Right Perogy Size: Mini perogies work especially well in this soup because they’re easy to scoop up with your spoon and give you a little perogy in every bite. If you only have standard-sized pierogies, no problem! Leave them whole for a heartier, more rustic bowl.
- Use the Broccoli Stalks: Don’t toss those tender inner broccoli stalks! Thinly slice the softer parts and sauté them with the other vegetables. They have plenty of natural broccoli flavor and use the whole head without making the soup too bulky.
Storage Instructions
Refrigerator: Let the soup cool completely, then transfer it to an airtight container and store it in the fridge for 3–5 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
Freezer: I don’t recommend freezing this soup! Cream-based soups can separate or develop a grainy texture when frozen and thawed.
More Delicious Soup Recipes
When I’m in the mood for something warm and cozy, a good bowl of soup never disappoints! Try one of my Soup Recipes the next time you’re craving some brothy goodness:
- If you want another veggie soup, try my Roasted Carrot Soup for something simple, savory, and nutritious!
- Whether it’s the holiday season or you’re just craving some turkey, this Turkey Noodle Soup is perfect for fall days and chilly nights.
- Ham & Potato Soup is a favorite in my house because what’s better than hearty ham and potatoes? It’s also a great way to use up leftover ham bone from the day before!
That’s all, folks! This Broccoli Cheese Perogy Soup is creamy, rich, and packed with cheesy perogies. It’s easy enough for a weeknight dinner, but still feels like a cozy treat.
Give this soup a try, make it your own, and don’t forget to let me know how it went in the comments below! I always love hearing about your kitchen adventures.
Happy Cooking!
Karlynn
Broccoli Cheese Perogy Soup
Ingredients
- 6 slices thick cut bacon, diced
- 1 large yellow onion , diced
- 1 large carrot , washed, peeled and grated
- 1 tablespoon minced garlic
- ½ teaspoon mustard powder
- pinch cayenne pepper
- ⅓ cup flour
- 2 cups vegetable broth, or chicken broth
- 2 cups milk
- 12 regular perogies, frozen, cheese filled
- 4 cups broccoli florets, cut into small pieces
- 1 cup heavy cream
- 3 cups cheddar cheese, sharp, keep extra for topping
- sour cream, for topping
- salt and pepper, to taste
Instructions
- In a large lidded soup pot over medium-high heat, add in the bacon, diced onions and grated carrot. Sauté until the onions are transparent and soft.
- Remove most of the bacon grease by using a paper towel to absorb it or by draining it, leaving around 1-2 tablespoon in the pot.
- Add the minced garlic and sauté for another 2-3 minutes until browned and fragrant. Add the mustard powder and the cayenne and sauté for another 2 minutes.
- Sprinkle the flour over the mixture. Stir and cook for 3-4 minutes, allowing the flour to cook properly and thicken up with the butter.
- Once the flour is cooked, very slowly pour in the chicken stock, little by little, whisking continuously, making sure that there are no lumps. Stir until the flour has dissolved into the the broth and the broth is a smooth mixture now.
- Once the chicken stock has been added and the mixture is smooth, add in the milk stirring continuously.
- Turn down the heat to medium-low.
- Add in the perogies and the broccoli and simmer on lower heat, stirring occasionally, until the broccoli florets are soft and the perogies are cooked.
- Stir in the cream, then add the shredded cheese and mix until the cheese has melted throughout the broth and is creamy and smooth.
- Serve in bowls topped with shredded cheese, sour cream and salt and pepper.
- Store in an airtight container in the fridge for 3-5 days. Cream soups do not freeze well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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