Cheesy Broccoli Soup is a warm, creamy hug in a bowl, filled with tender broccoli and melty cheese that makes every spoonful so comforting. The rich cheese melts right into the broth, giving it a smooth and cheesy texture that’s perfect for chilly days or whenever you need a little extra comfort food.
I love making this soup because it’s easy to whip up and tastes like it took a lot of work, even when it hasn’t. One thing I always do is add a little extra cheese on top just before serving, so you get those gooey, cheesy bites with every spoonful. It’s a simple trick that makes the soup feel extra special.
Serving this soup with some crusty bread or a crisp salad turns it into a complete meal that everyone loves. It’s the kind of dish that reminds me of lazy weekends at home, wrapped up in a cozy blanket, with nothing else to do but savor every bite. I’m pretty sure this soup could win over even the pickiest broccoli fans!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets give you the best texture and flavor. If fresh isn’t handy, frozen broccoli works too—just thaw it before cooking to avoid extra water in the soup.
Cheddar Cheese: Sharp cheddar adds that classic cheesy punch. Feel free to swap with Colby Jack or Gouda if you want a milder or different cheesy taste.
Milk & Cream: Whole milk and cream make the soup rich and smooth. For a lighter version, use 2% milk or replace cream with more milk or a non-dairy alternative like oat milk.
Flour: The flour helps thicken the soup into a creamy consistency. For a gluten-free option, use cornstarch or a gluten-free flour blend.
How Can I Get the Soup Thick and Creamy Without Lumps?
Making a smooth, creamy soup is all about the roux—the butter and flour mixture. Here’s how I do it:
- Melt butter over medium heat, then add onions and cook until soft.
- Sprinkle flour in gradually and stir nonstop for 2-3 minutes to cook it well.
- Slowly whisk in your broth and milk to avoid lumps.
- Keep stirring as the soup heats, so it thickens evenly.
Patience is key here. Taking your time ensures the soup thickens without any clumps and the raw flour taste disappears.
Equipment You’ll Need
- Large heavy-bottom pot – great for cooking the soup evenly without burning.
- Wooden spoon or silicone spatula – perfect for stirring the roux and soup without scratching your pot.
- Whisk – helps to stir in the flour and liquids smoothly, preventing lumps.
- Immersion blender – makes blending part of the soup quick and easy right in the pot.
- Measuring cups and spoons – to keep your ingredients accurate for the best results.
Flavor Variations & Add-Ins
- Add cooked bacon or ham chunks for a smoky, meaty boost that pairs well with cheese.
- Use Gruyère or mozzarella instead of cheddar for a different cheese flavor and creamy texture.
- Mix in diced carrots or cauliflower along with broccoli to add sweetness and extra nutrients.
- Sprinkle in nutmeg or a pinch of cayenne for a warm or slightly spicy twist.
How to Make Cheesy Broccoli Soup?
Ingredients You’ll Need:
- 4 cups fresh broccoli florets
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups milk (whole or 2%)
- 2 cups shredded sharp cheddar cheese, plus extra for garnish
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika or a pinch of cayenne (optional)
- 1/2 cup heavy cream or half-and-half (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20–25 minutes to cook. So in less than 40 minutes, you can have a warm bowl of cheesy broccoli soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Onion and Garlic:
Melt the butter in a large pot over medium heat. Add the chopped onion and cook until it’s soft and see-through, about 5 minutes. Then add the minced garlic and cook for another minute until you can smell it.
2. Make the Roux and Add Liquids:
Sprinkle the flour over the onion and garlic, stirring constantly to make a smooth paste (this is called a roux). Cook it for 2-3 minutes to get rid of the raw flour taste. Slowly pour in the broth, whisking as you go to avoid lumps. Stir in the milk, then bring the mixture to a gentle simmer.
3. Cook the Broccoli and Blend:
Add the broccoli florets to the pot and cover it. Let them cook until tender, about 8-10 minutes. Then, turn the heat down to low. Use an immersion blender to blend part of the soup for a creamy texture, but leave some broccoli pieces whole so the soup has nice chunks. If you don’t have an immersion blender, carefully blend half the soup in a regular blender and pour it back into the pot.
4. Add Cheese and Seasonings:
Slowly stir the shredded cheddar cheese into the soup until it melts all the way. Season with salt, pepper, and smoked paprika or cayenne if you like a little kick. If you want the soup even creamier, stir in the heavy cream or half-and-half.
5. Finish and Serve:
Warm the soup through on low heat, but don’t let it boil after the cheese is added to keep it smooth. Serve hot, topped with extra shredded cheese and your favorite crusty bread on the side.
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Just make sure to thaw and drain the frozen broccoli well before adding it to the soup to avoid extra water making the soup too thin.
How Do I Store Leftover Cheesy Broccoli Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup fully, then cool and refrigerate. Reheat slowly on the stove, adding a splash of milk or cream if needed to bring back the creaminess.
What Can I Serve with Cheesy Broccoli Soup?
This soup pairs beautifully with crusty bread, garlic toasts, or a crisp side salad for a complete and satisfying meal.
