Cheesy Broccoli Soup is a comforting bowl filled with tender broccoli florets and a rich, creamy cheese sauce that’s just the right mix of smooth and cheesy. It’s the kind of soup that feels warm and cozy, perfect for chilly days when you want something that tastes like a big hug in a bowl.
I love making this soup because it’s simple but feels special. The cheese melts into the broth and wraps around every bite of broccoli, making each spoonful tasty and satisfying. I usually use sharp cheddar for a bit of extra flavor, but you can mix in different cheeses depending on what you have on hand.
One of my favorite ways to enjoy this soup is with some crusty bread or a warm grilled cheese sandwich on the side. It’s a great meal for dinner or even lunch, and the leftovers taste just as good the next day. Whenever I make this, I feel like I’m serving something that’s both nourishing and delicious, and that always makes people smile.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives the best texture and flavor. You can use frozen broccoli if fresh isn’t available, but avoid thawing it fully to prevent sogginess.
Cheddar Cheese: Sharp cheddar adds great flavor and creaminess. For milder taste, use mild cheddar or mix in Monterey Jack. Avoid pre-shredded cheese if possible for better melting.
Milk & Broth: Whole milk or half-and-half gives richness. Use plant-based milk like oat milk for a dairy-free option, and vegetable broth instead of chicken broth to keep it vegetarian.
Flour & Butter (Roux): These make the base creamy and thick. For gluten-free, swap flour with cornstarch or a gluten-free flour blend. Butter can be replaced with olive oil or dairy-free margarine.
How Do You Make the Soup Creamy Without Lumps?
Making a smooth, creamy soup starts with the roux, a cooked mix of butter and flour:
- Melt butter over medium heat and stir in flour.
- Cook while stirring for 1-2 minutes without browning it.
- Slowly add broth and milk, whisking constantly to avoid lumps.
- Keep whisking and cooking until the mixture thickens before adding broccoli.
- After cooking the broccoli until tender, purée half the soup for a creamy texture with some chunks left.
- Finally, add cheese off the heat to prevent it from becoming grainy.
Patience during whisking and gradual liquid addition are key to a silky soup. Using fresh, well-shredded cheese also helps it melt smoothly.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and has enough space to blend the broccoli.
- Whisk – helps you mix the roux and liquids smoothly to avoid lumps.
- Immersion blender or countertop blender – makes it easy to purée half the soup for that creamy texture.
- Cutting board and sharp knife – for chopping broccoli, onions, and garlic quickly and safely.
- Measuring cups and spoons – to keep the ingredient amounts right for a balanced flavor and texture.
Flavor Variations & Add-Ins
- Add cooked, diced ham or cooked bacon for a smoky, meaty twist that adds extra flavor.
- Use Gruyere or Fontina cheese instead of cheddar for a mild, nutty taste and smooth melt.
- Stir in red pepper flakes or a dash of hot sauce if you like a little heat in your soup.
- Mix in cooked cauliflower or leeks with the broccoli to add depth and subtle sweetness.
How to Make Cheesy Broccoli Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups fresh broccoli florets (about 1 large head)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 2 cups shredded sharp cheddar cheese, divided
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- Pinch of nutmeg (optional)
- Freshly ground black pepper for garnish (optional)
Time You’ll Need:
Preparing this delicious soup will take you about 30 minutes: 10 minutes for chopping and prepping, 15-20 minutes cooking and simmering. It’s a quick way to make a creamy, cheesy soup that warms you inside.
Step-by-Step Instructions:
1. Prep Your Veggies
Wash and cut the broccoli into small florets. Finely chop the onion and mince the garlic. Set them aside so everything is ready to go.
2. Start the Base
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it’s soft and clear, about 3-4 minutes. Toss in the garlic and cook for another minute until you smell its lovely aroma.
3. Make a Roux
Sprinkle the flour into the pot with the onions and garlic. Stir constantly for 1-2 minutes to make a roux, which thickens the soup later. Be careful not to let it burn or brown too much.
4. Add Liquids and Thicken
Slowly whisk in the broth and milk, taking your time to avoid lumps. Continue stirring until the soup mixture thickens a bit, about 5 minutes.
5. Cook the Broccoli
Put the broccoli florets into the pot. Lower the heat, cover, and simmer until the broccoli is tender—about 10 to 15 minutes.
6. Blend for Creaminess
Carefully scoop out about half the soup and purée it using an immersion blender or in a regular blender, then stir it back into the pot. This creates a creamy texture with some broccoli pieces still whole.
7. Add the Cheese & Season
Turn off the heat and stir in 1½ cups of shredded cheddar cheese until smooth and melted. Season with salt, pepper, paprika, and nutmeg to your taste.
8. Serve
Ladle the soup into bowls and top with the remaining ½ cup of cheddar cheese. Serve hot, and if you like, add some crusty bread or crackers on the side for dipping.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just add it directly to the pot without thawing to prevent extra moisture from thinning the soup. You might need to cook it a bit longer until tender.
How Can I Make This Soup Dairy-Free?
Replace the milk with unsweetened plant-based milk like oat or almond milk, and use a dairy-free cheese alternative or nutritional yeast for a cheesy flavor. Use olive oil instead of butter for the roux.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep the texture smooth.
What’s the Best Way to Reheat Leftovers?
Reheat the soup over low heat on the stove, stirring often to prevent the cheese from separating. Avoid microwaving at high power to keep the soup creamy and smooth.
