Cheesy Broccoli Soup is the perfect cozy bowl of comfort with tender broccoli chunks swimming in a rich, creamy cheese broth. It’s warm, thick, and full of cheesy goodness that makes you feel right at home with every spoonful.
I love making this soup when I want something simple but satisfying. It’s one of those recipes that always feels like a hug on a chilly day. I like to add a little extra shredded cheese on top for that melty finish, and sometimes I toss in some crispy bread crumbs for a fun crunch.
This soup is great to serve for lunch or dinner, especially with some crusty bread or a fresh salad on the side. It’s also a favorite with kids and adults alike because it sneaks in veggies while tasting like a treat. Whenever I make it, everyone asks for seconds, and it always warms up the whole family.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives a nice texture and bright flavor, but frozen broccoli works well too if you’re in a hurry. Just thaw and drain it before adding.
Butter & Onion: Butter adds richness and onion builds the base flavor. You can swap butter for olive oil and use shallots for a milder taste if preferred.
Flour: This is key for thickening the soup. If gluten-free, use a gluten-free flour blend or cornstarch (mix with a little cold water before adding).
Cheddar Cheese: Sharp cheddar gives the best kick. You can experiment with Monterey Jack, Colby, or even a mix of cheeses for a different flavor.
Milk or Half-and-Half: Whole milk creates a creamy texture but half-and-half or heavy cream will be richer. For lighter options, try low-fat milk or unsweetened plant-based milk like oat milk.
How Can I Get Smooth and Creamy Soup Without Overcooking the Broccoli?
To keep broccoli tender and the soup creamy:
- First, cook broccoli just until bright green and tender (8-10 minutes) to keep its fresh flavor and some texture.
- Next, blend only half the soup using an immersion or countertop blender. This way, you get creamy base and some broccoli chunks for lovely texture.
- When adding milk and cheese, lower the heat to avoid boiling – boiling can make dairy curdle or separate.
- Stir cheese in slowly and off-high heat for a smooth melt.
Equipment You’ll Need
- Large pot – for cooking the broccoli and making the soup base all in one place.
- Wooden spoon – great for stirring the roux and soup without scratching your pot.
- Whisk – helps mix the flour into butter smoothly and avoid lumps.
- Immersion blender or regular blender – to puree part of the soup for a creamy texture.
- Measuring cups and spoons – to keep ingredient amounts just right.
Flavor Variations & Add-Ins
- Swap sharp cheddar for Gruyere or mozzarella for a milder or nuttier cheese taste.
- Add cooked, diced ham or bacon for a smoky, meaty twist that pairs well with broccoli.
- Stir in roasted garlic instead of raw for a sweeter garlic flavor.
- Mix in cooked quinoa or rice at the end to make the soup more filling and hearty.
How to Make Cheesy Broccoli Soup?
Ingredients You’ll Need:
Main Ingredients:
- 4 cups fresh broccoli florets (about 1 large head)
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 2 cups shredded sharp cheddar cheese
- Salt and black pepper to taste
- 1/4 teaspoon ground nutmeg (optional)
- Extra shredded cheddar cheese for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and roughly 25 minutes to cook. So, you’ll have a warm, cheesy bowl of broccoli soup ready in about 35 minutes total. Perfect for a quick, comforting meal any day of the week.
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring now and then, until it’s soft and translucent—about 5 minutes. Then, add the minced garlic and cook for another 30 seconds until you smell that yummy garlic aroma.
2. Make the Roux:
Sprinkle in the all-purpose flour and stir constantly for 1 to 2 minutes. This mix (called a roux) will help thicken your soup later. Keep stirring so it doesn’t burn.
3. Add Broth and Broccoli:
Slowly whisk in the chicken or vegetable broth, making sure no lumps form. Bring it to a simmer. Once simmering, add the broccoli florets. Cook for about 8 to 10 minutes, just until the broccoli turns bright green and is tender.
4. Blend Part of the Soup:
Use an immersion blender to puree about half the soup right in the pot (or you can carefully blend half in a regular blender, then pour it back). This makes the soup creamy but still leaves nice broccoli chunks.
5. Add Milk and Cheese:
Pour in the milk or half-and-half and warm gently over low heat — don’t let it boil. Gradually stir in the shredded cheddar cheese until it melts smoothly. Season with salt, pepper, and nutmeg if you’re using it.
6. Serve and Enjoy:
Ladle the hot soup into bowls and sprinkle extra shredded cheddar cheese on top for a melty, cheesy finish. Pair with your favorite crusty bread for dipping!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Just be sure to thaw and drain frozen broccoli well before adding it to the soup to avoid excess water. This helps keep the soup nice and creamy.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup fully, then cool and store it in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm slowly on the stove and stir often. You may want to add a splash of milk to loosen the soup if it thickens too much.
What Are Some Good Cheese Substitutes?
If you don’t have sharp cheddar, try Monterey Jack, Colby, or a mild mozzarella. Just choose cheeses that melt well for the best creamy texture.
