Black Eyed Pea Broccoli Cheese Soup Recipe

When the weather starts to chill, there’s nothing more comforting than a bowl of creamy soup to warm you up. And if you’re looking for something that strikes the perfect balance between hearty and healthy, Black Eyed Pea Broccoli Cheese Soup is the answer. This soup combines the earthy, nutty flavor of black-eyed peas with the rich creaminess of melted cheese, all rounded off with the vibrant, fresh taste of broccoli. It’s the kind of dish that hits all the right notes and makes your taste buds do a little happy dance.

What makes this soup stand out is not just the creamy texture or the cheesy goodness, but the blend of ingredients that each bring something unique to the table. The black-eyed peas, for example, not only offer a good dose of plant-based protein but also bring a subtle sweetness that complements the sharpness of the cheddar cheese. The broccoli adds that perfect crunch and freshness that balances out the richness of the soup, making each spoonful just the right mix of satisfying and nourishing.

Now, let’s dive into the recipe! Whether you’re cooking for yourself, a family dinner, or meal prepping for the week, this Black Eyed Pea Broccoli Cheese Soup will make you feel cozy inside and out.

Black Eyed Pea Broccoli Cheese Soup Recipe

Here’s the recipe that’s about to become your new favorite comfort food. It’s creamy, flavorful, and oh-so-satisfying.

Ingredients Needed

• 1 cup dried black-eyed peas (or 2 cups cooked, if you’re in a pinch)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth for a deeper flavor)
• 2 cups fresh broccoli florets, chopped into bite-sized pieces
• 2 medium carrots, diced
• 1 teaspoon dried thyme (or fresh if you have it)
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 cups shredded cheddar cheese (sharp or mild, depending on your preference)
• 1 cup milk (or a plant-based alternative like almond milk)
• 2 tablespoons all-purpose flour (for thickening)

Cooking Instructions

1. Prep The Black Eyed Peas

   • If using dried black-eyed peas, rinse them thoroughly and soak them in water overnight (or at least for 8 hours) to reduce cooking time. If you’re in a hurry, you can do a quick soak by boiling the peas for 5 minutes, then letting them sit for an hour.
   • Once soaked, drain and rinse the peas before cooking them.

2. Cook The Black Eyed Peas

   • In a large pot, add the soaked and drained peas along with enough water to cover them by about 2 inches. Bring it to a boil, then lower the heat and let it simmer for about 45 minutes, or until the peas are tender. If you’re using canned or pre-cooked peas, you can skip this step.

3. Prepare The Soup Base

   • While the peas are cooking, heat the olive oil in a separate large pot over medium heat.
   • Add the diced onion and cook until softened and translucent, about 5-7 minutes.
   • Stir in the garlic, dried thyme, and paprika, and cook for another minute until fragrant.

4. Build The Soup

   • Add the cooked black-eyed peas (drained) to the pot along with the vegetable broth. Bring everything to a gentle boil.
   • Add the chopped carrots and broccoli florets. Let the mixture simmer for another 15 minutes until the vegetables are tender.

5. Thicken The Soup

   • In a small bowl, whisk the flour into the milk until smooth.
   • Slowly pour the milk and flour mixture into the soup while stirring constantly to prevent lumps. Continue to cook, stirring frequently, until the soup thickens up.

6. Add The Cheese

   • Lower the heat and slowly stir in the shredded cheddar cheese until it melts and the soup becomes creamy.

7. Season To Taste

   • Taste the soup and adjust the seasoning with salt and pepper as needed.

8. Serve And Enjoy

   • Ladle the soup into bowls, garnish with extra shredded cheese or fresh herbs if you like, and serve hot. This soup pairs wonderfully with crusty bread or a light salad on the side.

Ingredient Insights

Let’s take a deeper look at the key ingredients that make this soup so special.

• Black-Eyed Peas: These little legumes are packed with protein, fiber, and essential nutrients like folate and iron. Beyond their health benefits, black-eyed peas have a mild, slightly sweet flavor that melds beautifully with the earthy veggies and sharp cheddar in this recipe.
• Broccoli: Not only is broccoli a superfood full of vitamins C, K, and A, but it also provides a satisfying crunch. When simmered in the soup, it softens just enough to meld with the other flavors, but still retains that signature texture.
• Cheddar Cheese: The cheese adds creaminess and richness to the soup, transforming it from a simple vegetable broth-based dish into a full-on comfort meal. The sharper the cheddar, the more it will stand out and give the soup a bold, savory edge.
• Carrots and Onion: These veggies form the aromatic base of the soup. Their natural sweetness pairs perfectly with the savory ingredients, especially the peas and broccoli, adding depth to the flavor profile.
• Vegetable Broth: The broth is your soup’s liquid gold. It imparts a rich, savory backdrop that enhances the flavor of the beans, vegetables, and cheese. You can substitute chicken broth for a deeper umami taste, but vegetable broth keeps it plant-based.

Expert Tips

• Soaking the Black-Eyed Peas: While soaking your peas helps them cook faster and more evenly, it’s also a step that can be skipped if you’re using canned black-eyed peas. Just be sure to drain and rinse them before adding them to the soup.
• Blender Shortcut: For a smoother soup, you can blend part of the soup (with the peas and broth) to create a creamier texture. This can make the soup feel more velvety while still keeping some chunky bits.
• Adjusting Consistency: If your soup gets too thick after adding the milk and cheese, don’t hesitate to add more broth or milk to thin it out. It should be creamy but not overly heavy.
• Cheese Choices: If you want to experiment with different cheeses, Gruyère or Monterey Jack can work well in place of cheddar. Gruyère will add a nutty undertone, while Monterey Jack will give it a smoother, milder flavor.

Recipe Variations

There’s always room for creativity in the kitchen! Here are a few ways to customize this soup to your preferences:

• Spicy Twist: Add a pinch of cayenne pepper or a few dashes of hot sauce for some heat. You can also throw in some diced jalapeños to give the soup a fiery kick.
• Vegan Version: Make this soup vegan by swapping the cheddar cheese for a dairy-free cheese alternative (like cashew cheese) and using plant-based milk (almond, oat, or soy milk). Also, substitute the vegetable broth with a vegan variety.
• Meat Lover’s Option: If you want to add a meaty touch, diced ham or bacon could be incorporated for a savory depth of flavor. Just sauté the meat in the pot first to render out the fat before adding the onions and garlic.
• Creamier Option: For an even richer version, add a dollop of cream cheese or a splash of heavy cream at the end of cooking. This will make the soup extra silky and indulgent.

Final Words

This Black Eyed Pea Broccoli Cheese Soup is an absolute crowd-pleaser. It’s one of those dishes that feels like a warm hug in a bowl, full of flavor, comfort, and a bit of healthiness mixed in. Whether you make it on a lazy weekend, a cozy weeknight, or for a special occasion, it’s a recipe that never disappoints.

The combination of hearty peas, crunchy broccoli, and creamy, cheesy goodness is a classic for a reason. Plus, it’s a fantastic way to get more vegetables and plant-based protein into your diet without sacrificing flavor.