Cheesy Broccoli Soup is a comforting and creamy bowl filled with tender broccoli florets and a rich cheese flavor that makes it feel like a warm hug from the inside. The smooth texture and cheesy goodness come together in a way that’s both satisfying and simple to enjoy any day.
I love making this soup when I want something that’s easy to prepare but still feels special. One thing I always do is use sharp cheddar cheese because it gives the soup a nice depth of flavor without being overpowering. It’s one of those recipes that turns basic ingredients into something that feels like a treat.
My favorite way to serve this soup is with a slice of crusty bread for dipping or a handful of crunchy crackers on the side. It’s perfect for chilly afternoons when you want to warm up quickly. Whenever I make this Cheesy Broccoli Soup, it always brings people together—there’s just something about that cheesy broccoli combo that everyone seems to love.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives the best flavor and texture, but frozen broccoli works well and is super convenient. Just thaw any extra liquid before cooking to avoid a watery soup.
Cheddar Cheese: Sharp cheddar adds great flavor and melts smoothly. If you want a milder or creamier cheese, try Colby or Monterey Jack instead. Avoid pre-shredded cheese, which can contain anti-caking agents that affect melting.
Milk: Whole milk or 2% milk gives a nice creamy texture. You can swap with half-and-half or cream for extra richness, or use unsweetened plant-based milk like oat or cashew milk for a dairy-free version.
Flour & Butter (Roux): These make the soup thick and creamy. For a gluten-free option, use a gluten-free flour blend or cornstarch slurry instead of all-purpose flour.
Broth: Chicken broth lends a deeper flavor, but vegetable broth works great for a vegetarian version. Make sure your broth isn’t too salty to keep the balance right.
How Do You Make the Soup Thick and Creamy Without Lumps?
The key to a smooth, creamy soup is in making a good roux and stirring carefully:
- Start by melting butter and cooking the onions and garlic gently so they soften without browning too much.
- Sprinkle the flour over the butter mixture and stir constantly, cooking it for 2 minutes. This cooks off the raw flour taste and helps create a smooth base.
- When adding broth, pour it in slowly while whisking constantly to avoid lumps from forming.
- Simmer the mixture gently to let it thicken before adding your broccoli.
- After adding milk, keep the heat medium-low; high heat can cause milk to curdle.
- Add shredded cheese slowly and stir until melted. Pre-shredded cheese might not melt as smoothly.
- If you want an even smoother texture, blend part of the soup with a handheld blender but leave some broccoli chunks for bite and color.
Patience and gentle heat are your friends here. Taking your time to combine ingredients well makes all the difference!
Equipment You’ll Need
- Large pot – perfect for cooking the soup evenly and having plenty of room for stirring.
- Wooden spoon or silicone spatula – helps stir without scratching your pot.
- Whisk – ideal for mixing the flour into the butter and broth to avoid lumps.
- Knife and cutting board – for chopping broccoli and onion easily.
- Immersion blender (optional) – makes it easy to blend the soup right in the pot for a smoother texture.
Flavor Variations & Add-Ins
- Swap sharp cheddar for smoked gouda or fontina to add a deeper, smoky flavor.
- Add cooked bacon or pancetta for an extra savory touch that pairs well with broccoli and cheese.
- Stir in cooked shredded chicken to turn it into a heartier meal.
- Mix in chopped cauliflower or zucchini for added veggies and a mild flavor boost.
How to Make Cheesy Broccoli Soup?
Ingredients You’ll Need:
- 4 cups broccoli florets (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups milk (whole milk or 2% for creaminess)
- 2 cups sharp cheddar cheese, shredded
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional for warmth)
How Much Time Will You Need?
This cheesy broccoli soup takes about 10 minutes to prep and around 25 minutes to cook, giving you a total of approximately 35 minutes from start to finish. It’s quick enough for a weekday meal but comforting as a hearty weekend treat.
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
Melt the butter in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 4-5 minutes. Add the minced garlic and stir for about a minute to release its aroma—be careful not to burn it!
2. Make the Roux:
Sprinkle the flour over the onion and garlic mixture. Stir constantly to create a smooth roux and cook it for about 2 minutes until it looks a little golden and bubbly—this takes away any raw flour taste.
3. Add Broth and Broccoli:
Slowly whisk in the chicken or vegetable broth to avoid lumps, then bring the mixture to a gentle simmer. Let it thicken for a few minutes, then add the broccoli florets. Cook the broccoli until they are tender but still bright green, about 8-10 minutes.
4. Stir in Milk and Cheese:
Reduce the heat to low-medium, add the milk, and warm the soup without boiling so the milk doesn’t curdle. Gradually stir in the shredded cheddar cheese until it’s fully melted and smooth.
5. Season and Serve:
Add salt, pepper, and nutmeg to taste. For a creamier texture, use an immersion blender to blend part or all of the soup, leaving some broccoli chunks for texture. Serve hot, topped with extra cheese if you like, and enjoy with crusty bread or crackers!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works great in this soup. Just thaw and drain any excess water before cooking to avoid a watery soup.
How Can I Make This Soup Creamier?
Use whole milk or add a splash of cream for extra richness. Blending part of the soup with an immersion blender also creates a smoother, creamier texture.
Can I Make This Soup Ahead of Time?
Absolutely! Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep the cheese from separating.
What Can I Use Instead of Cheddar Cheese?
Try gouda, Monterey Jack, or Colby for different flavors. Just avoid pre-shredded cheese to ensure it melts smoothly without clumping.
