There’s just something wonderfully nostalgic and comforting about Broccoli Cheese Soup. With its silky texture, bold cheese flavor, flecks of fresh green broccoli, and a hint of sweet carrot, this classic soup tastes like a big warm hug on a chilly day. Whether you’re craving a quick weeknight meal or looking to wow a group at your next get-together, this Broccoli Cheese Soup recipe brings together simple ingredients for big, memorable flavor.

Broccoli Cheese Soup Recipe - Recipe Image

Ingredients You’ll Need

When it comes to Broccoli Cheese Soup, every ingredient has a starring role. These pantry staples and fresh vegetables create a soup that’s luxuriously creamy, vibrantly colored, and utterly irresistible—no fuss, just pure flavor.

Unsalted Butter: Adds richness and helps create a smooth, flavorful base for the soup.
Chopped Onion: Brings a subtle sweetness and aromatic depth that builds the soup’s foundation.
Minced Garlic: Provides a savory background flavor that comes through in every spoonful.
All-Purpose Flour: Thickens the soup and gives it that classic, creamy texture we all love.
Chicken or Vegetable Broth: Adds savory notes while allowing you to easily make the soup vegetarian if desired.
Whole Milk: Makes the soup ultra-creamy and smooth; swap for half-and-half to turn up the richness.
Broccoli Florets: The main event! Chop them small for quick cooking and even distribution throughout the bowl.
Carrot: Shredded or chopped finely, it adds subtle sweetness and beautiful color to the soup.
Shredded Sharp Cheddar Cheese: The star cheese—choose sharp for extra punch and meltiness.
Salt: Essential for drawing out all the flavors in this cheesy, veggie-packed soup.
Black Pepper: Adds gentle heat and complexity without overpowering the veggies or cheese.
Ground Nutmeg (Optional): Just a pinch brightens and enhances the creamy cheese flavors.
Extra 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: Sauté the Aromatics

Start by placing a large pot over medium heat and tossing in the butter. Once it’s melted and bubbling, add your chopped onion. Sauté for about four minutes, letting the onion soften and release its savory sweetness. Stir in the minced garlic and cook for just 30 seconds—just long enough to make your kitchen smell absolutely amazing!

Step 2: Create the Roux

Sprinkle in the flour and stir constantly for 1 to 2 minutes. This step forms a classic roux, which looks a bit like a paste and is essential for making our Broccoli Cheese Soup thick and velvety. Resist the urge to rush; allow the flour to cook just long enough to lose any raw taste.

Step 3: Add Liquids

Slowly whisk in the chicken or vegetable broth and whole milk, making sure there are no lumps. This gradual addition ensures a silky-smooth base. Take a moment to admire how the mixture comes together, thickens slightly, and smells so inviting!

Step 4: Simmer the Vegetables

Next, add your chopped broccoli and shredded (or finely chopped) carrot to the pot. Turn up the heat and bring everything to a gentle boil, then reduce it and let the soup simmer for 15 to 20 minutes. During this time, the vegetables grow tender and the flavors start to meld beautifully.

Step 5: Add the Cheese

Once the veggies are soft, remove the pot from the heat. Now comes the best part: Stir in the sharp cheddar cheese. It will melt right into the soup, turning it gloriously creamy and giving it that iconic Broccoli Cheese Soup flavor. Season with salt, pepper, and nutmeg (if using).

Step 6: Blend for Creaminess

For a perfectly smooth consistency, blend part of the soup using an immersion blender or carefully transfer a portion to a regular blender. You can blend as much or as little as you like—some prefer a rustic, chunky texture while others love it silky smooth. Either way, you’ll end up with a cozy, satisfying bowl.

How to Serve Broccoli Cheese Soup

Garnishes

When it comes to toppings for Broccoli Cheese Soup, extra cheese is a must! Try sprinkling a handful of shredded cheddar on top, or add a few crisp croutons for crunch. A sprinkle of fresh cracked pepper or a dash of chopped chives brings color and extra flavor.

Side Dishes

This soup pairs beautifully with a chunk of crusty bread or a warm baguette for dunking. For a full meal, serve alongside a simple green salad tossed in a zippy vinaigrette, or pair with a classic grilled cheese sandwich—because there’s no such thing as too much cheese.

Creative Ways to Present

Serve your Broccoli Cheese Soup in hollowed-out bread bowls for a delightful and interactive twist, or pour it into small mugs for a party-friendly appetizer. You can even top individual servings with toasted pumpkin seeds or crispy bacon bits for a fun crunch.

Make Ahead and Storage

Storing Leftovers

Allow any leftover Broccoli Cheese Soup to cool to room temperature before transferring to airtight containers. Stored in the refrigerator, it will keep its rich flavor and creamy texture for up to three days—just stir well before reheating!

Freezing

If you’d like to make this soup ahead of time, you can freeze it in freezer-safe containers for up to two months. Keep in mind that the texture may change slightly when thawed due to the dairy and cheese, but a good stir (or another quick blend) after reheating will help bring back its velvety consistency.

Reheating

To reheat Broccoli Cheese Soup, gently warm it on the stovetop over medium-low heat, stirring frequently to prevent scorching. If the soup thickens during storage, simply add a splash of milk or broth to loosen it up. Avoid boiling after adding the cheese, to keep it perfectly creamy.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli works great in Broccoli Cheese Soup. Just toss it in as you would fresh broccoli; you may need a few extra minutes of simmering to get it perfectly tender.

How do I prevent the cheese from clumping?

For smooth, melty cheese, always remove the soup from the heat before stirring in the cheddar. If the soup is too hot or boiling, the cheese can seize and turn grainy—so always add it off-heat!

Can I make this soup gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free flour blend, or try cornstarch mixed with a little cold milk or broth to thicken the soup without changing the flavor.

Is there a way to make it lighter?

You can use low-fat milk and reduce the amount of cheese, though the soup will be less rich and creamy. Another great option is to use more vegetables and puree for body, adding just a bit less dairy.

What protein can I add to Broccoli Cheese Soup?

For extra heartiness, try stirring in cooked, shredded chicken, turkey, or even some crumbled bacon. These additions are delicious and turn the soup into a satisfying one-pot meal.

Final Thoughts

There’s just no beating the cozy comfort of a homemade Broccoli Cheese Soup. Whether you serve it for a quick lunch, a weeknight dinner, or as the star of a special gathering, this recipe is bound to become a favorite. I hope you’ll give it a try and share it with the people you love!

Broccoli Cheese Soup Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a bowl of creamy and comforting Broccoli Cheese Soup. This easy-to-make soup is packed with the goodness of fresh broccoli, sharp cheddar cheese, and a hint of nutmeg for a flavorful twist.

Ingredients

Scale

Broccoli Cheese Soup Ingredients:

4 tablespoons unsalted butter
1 small onion (chopped)
2 cloves garlic (minced)
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
2 cups whole milk
3 cups broccoli florets (chopped small)
1 carrot (shredded or finely chopped)
2 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg (optional)
Extra cheese for garnish

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Instructions

Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the onion and sauté until soft, about 4 minutes. Stir in the garlic and cook for another 30 seconds.
Make Roux: Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux.
Add Liquids: Slowly whisk in the broth and milk, ensuring no lumps remain. Add the broccoli and carrots, bring to a boil, then reduce heat and simmer for 15–20 minutes until the vegetables are tender.
Melt Cheese: Remove from heat and stir in the shredded cheese until melted and smooth. Season with salt, pepper, and nutmeg if using.
Blend (Optional): For a smoother texture, blend part of the soup using an immersion blender or regular blender.
Serve: Serve hot, topped with extra cheese if desired.

Notes

For a thicker soup, reduce the milk slightly or add more cheese.
You can substitute half-and-half for a richer texture, or add a dash of hot sauce for a kick.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American