If there’s one bowl of soup I’d always be happy to cozy up with, it’s Broccoli Cheese Soup. Creamy, cheesy, and generously dotted with tender vegetables, this classic comfort dish transforms simple ingredients into something incredibly special. Whether you need an easy weeknight dinner, a crowd-pleasing lunch, or just a bit of edible joy on a chilly evening, Broccoli Cheese Soup truly delivers on all fronts—satisfying your cravings while sneaking in a healthy dose of veggies!

Broccoli Cheese Soup Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the short list fool you—each ingredient in Broccoli Cheese Soup brings something important to the table. Every item adds its own layer of flavor, color, or luscious texture, helping create a soup that tastes rich and feels like a warm hug in a bowl.

Unsalted butter (4 tablespoons): Melts to form the savory base and keeps the soup tasting indulgent and silky.
Yellow onion, medium (diced): Adds subtle sweetness and depth that perfectly balances the cheddar.
Garlic cloves, minced (2): Gives a gentle aromatic punch for irresistible flavor in every spoonful.
All-purpose flour (1/4 cup): Creates a quick roux that thickens the soup just right, without being heavy.
Chicken or vegetable broth (4 cups): Provides a savory backbone and makes the soup extra nourishing—use veggie broth for a vegetarian version!
Fresh broccoli florets, chopped (3 cups): The star ingredient, it brings vibrant color, gentle crunch, and mighty nutrition.
Large carrot, grated (1): Adds a touch of sweetness and a sunny hue throughout the soup.
Half-and-half or whole milk (2 cups): This makes the soup luxuriously creamy without being overly rich.
Shredded sharp cheddar cheese (2 cups): Melts into smooth, tangy, golden goodness—sharp cheddar truly makes the soup!
Salt and black pepper, to taste: Seasons everything and brings all the flavors together.
Pinch of ground nutmeg (optional): A secret touch that adds warmth and just a hint of intrigue.
Extra shredded cheese, for garnish: Because there’s no such thing as too much cheese on Broccoli Cheese Soup!

How to Make Broccoli Cheese Soup

Step 1: Start with a Flavorful Base

Begin by melting those four tablespoons of unsalted butter in a large pot over medium heat. Add the diced onion, letting it sauté gently until it turns soft and translucent—about 4 to 5 minutes. The kitchen will start to smell heavenly as the onions soften and sweeten.

Step 2: Add Garlic and Make a Roux

Next, toss in the minced garlic and give it about a minute to release its mouthwatering aroma. Sprinkle the flour right over the onions and garlic, then stir constantly for another 1 to 2 minutes. This forms a classic roux, giving your Broccoli Cheese Soup a velvety texture later on.

Step 3: Whisk in the Broth

Slowly pour in your chicken or vegetable broth, whisking all the while so the roux blends in smoothly without lumps. This liquid gold is what will tenderize your veggies and build the comforting soup base.

Step 4: Add Vegetables and Simmer

Stir in the chopped broccoli florets and that lovely grated carrot. Raise the heat until the soup comes to a gentle boil, then drop it to a simmer. Let everything cook for 15 to 20 minutes, giving the veggies time to soften but still keep some substance.

Step 5: Stir in Dairy

Pour in the half-and-half or whole milk, stirring well to combine. This is where the soup takes on its dreamy, creamy personality. Allow it to heat through (but don’t let it boil—just a gentle warming is perfect).

Step 6: Cheese, Season, and Blend

Remove your pot from the heat and stir in the shredded sharp cheddar a handful at a time, letting each batch melt before adding more. Season generously with salt, black pepper, and a pinch of nutmeg if you’re using it. For texture, choose your adventure: use an immersion blender for silky soup, or leave it chunky for substance.

Step 7: Serve and Garnish

Ladle the Broccoli Cheese Soup into bowls and finish with a sprinkle of extra cheese—or even some hot sauce or smoked paprika if you crave a little kick! Each bowl comes out creamy, cheesy, and absolutely impossible to resist.

How to Serve Broccoli Cheese Soup

Garnishes

The right garnish can take your Broccoli Cheese Soup from cozy to company-worthy. A shower of extra shredded cheddar is a must, but you could also try a crumble of crispy bacon, a tumble of freshly snipped chives, or even a dollop of sour cream for tangy contrast. For an extra flourish, top with toasted croutons or a dusting of smoked paprika.

Side Dishes

A steaming bowl of Broccoli Cheese Soup pairs perfectly with a crusty baguette, warm bread rolls, or even a gooey grilled cheese sandwich if you’re feeling especially decadent. If you want to add some greens, a simple salad with a zippy vinaigrette balances the soup’s rich creaminess and makes a lovely meal.

Creative Ways to Present

For a fun twist, serve your Broccoli Cheese Soup in mini bread bowls or small mugs at a party—everyone gets their own personal portion! You can also ladle it over baked potatoes, pour it into puff pastry cups, or drizzle a little over roasted vegetables. Sometimes, I even use leftovers as a pasta sauce. Play around and find your favorite way to show off this classic comfort soup!

Make Ahead and Storage

Storing Leftovers

Any extra Broccoli Cheese Soup will keep well in an airtight container in the fridge for up to 3 days. Its flavor actually deepens overnight, so leftovers are a delicious bonus. Just be sure to let it cool before covering and chilling.

Freezing

You can absolutely freeze this soup! Let it cool completely, then ladle it into freezer-safe containers, leaving some room for expansion. It’ll keep for up to 2 months. For best texture, consider blending the soup before freezing—cheese and dairy tend to separate a little after thawing but come back together with a good stir or blend.

Reheating

When you’re ready for round two, thaw frozen Broccoli Cheese Soup overnight in the fridge. Warm it gently over low heat, whisking now and then until smooth and heated through. If it separates or looks grainy, a quick blend with an immersion blender will make it perfectly creamy again.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli works wonderfully and saves time on chopping. Just add it straight to the soup without thawing and simmer until it’s nice and tender.

What can I substitute for half-and-half?

Whole milk is a fantastic swap if you want a lighter soup, or you can use a mix of milk and cream for extra indulgence. Even plant-based milks (like unsweetened cashew or oat) can work if you want to keep it dairy-free—just know the soup may be a bit less creamy.

How can I make Broccoli Cheese Soup vegetarian?

Simply use vegetable broth instead of chicken broth and double-check that your cheese is made without animal rennet. Otherwise, the recipe is already beautifully vegetarian-friendly.

Can I add protein to the soup?

Definitely! Stir in cooked shredded chicken, crumbled bacon, or even some cubed baked tofu at the end. They all make the Broccoli Cheese Soup extra filling and perfect for a hearty main.

Why does my cheese get grainy when added?

This can happen if the soup is too hot when you add the cheese, or if you use pre-shredded cheese with anti-caking agents. For best results, remove the pot from heat and add the cheese gradually, stirring until smooth. Hand-shredded cheese melts more evenly.

Final Thoughts

If you’ve never made Broccoli Cheese Soup from scratch, I promise you’ll be amazed at how easy and rewarding it is! Give this recipe a try, add your favorite finishing touches, and get ready for lots of happy requests for seconds. This is the kind of soup that turns an ordinary day into something truly delicious!

Broccoli Cheese Soup Recipe

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4.9 from 12 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a bowl of comforting and creamy Broccoli Cheese Soup. This easy-to-make recipe combines the goodness of fresh broccoli, sharp cheddar cheese, and a hint of nutmeg for a delicious soup that’s perfect for any time of the year.

Ingredients

Scale

Vegetable Base:

4 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken or vegetable broth

Soup:

3 cups fresh broccoli florets, chopped
1 large carrot, grated
2 cups half-and-half or whole milk
2 cups shredded sharp cheddar cheese
Salt and black pepper to taste
Pinch of ground nutmeg (optional)
Extra shredded cheese for garnish

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Instructions

Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and sauté until softened. Stir in garlic and cook until fragrant.
Create Roux: Sprinkle flour over onions and cook to form a roux. Slowly whisk in broth until smooth.
Cook Vegetables: Add broccoli and carrot, bring to a boil, then simmer until tender.
Finish Soup: Stir in half-and-half or milk, then melt in cheddar cheese. Season with salt, pepper, and nutmeg. Blend to desired consistency.
Serve: Ladle into bowls, top with extra cheese, and enjoy!