Cheesy Broccoli Soup is a warm and comforting bowl filled with creamy cheese and tender broccoli florets. It’s the perfect mix of rich, cheesy goodness and fresh green veggies, making it a cozy meal on chilly days. The thick texture and mild flavors make it a favorite for both kids and adults alike.
I love making this soup especially when I want something that feels like a hug in a bowl. A little tip I have is to use sharp cheddar cheese because it gives the soup a nice punch of flavor without overpowering the broccoli. I usually blend some of the broccoli for extra creaminess but leave some bits chunky for a fun texture that I like.
This soup is great served with a slice of crusty bread or even some crackers for dipping. It’s an easy, no-fuss meal that always feels special, whether for a quick lunch or a relaxed dinner. Whenever I make this, it reminds me of rainy afternoons spent indoors, enjoying simple, cozy food that warms you right up.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives the best texture and flavor. If fresh isn’t available, frozen broccoli works fine—just thaw and drain well to avoid watery soup.
Cheddar Cheese: Sharp cheddar brings rich, tangy flavor and nice melting texture. You can swap with Colby, Monterey Jack, or a mild cheese if you want a gentler taste.
Butter & Flour (Roux): These create the creamy base. For a gluten-free option, try using cornstarch or a gluten-free flour blend in place of all-purpose flour.
Broth: Chicken or vegetable broth works well. Vegetable broth keeps the soup vegetarian. Homemade broth adds extra depth, but store-bought is convenient.
Milk & Cream: Whole milk and heavy cream make it silky and rich. For a lighter version, use just milk or substitute cream with half-and-half or a non-dairy milk like oat or cashew.
How Do You Make the Soup Creamy Without Lumps or Curds?
Getting a smooth, creamy soup means handling the roux and cheese carefully:
- Make the roux right: Cook butter, onions, and flour until lightly golden. Stir constantly so it doesn’t burn but thickens well.
- Add broth slowly: Whisk while pouring to avoid lumps.
- Blend just enough: Use an immersion blender to mash some broccoli but leave some pieces whole for texture.
- Add cheese off heat or on very low: Hot or boiling liquids can cause cheese to clump or separate. Stir slowly until melted and smooth.
- Warm gently at the end: Avoid boiling after adding dairy to keep the soup silky.
Equipment You’ll Need
- Large heavy-bottom pot – perfect for even heat and prevents burning the roux.
- Wooden spoon – great for stirring without scratching your pot.
- Whisk – helps you mix the flour and broth smoothly to avoid lumps.
- Immersion blender – makes blending some broccoli easy without extra dishes.
- Measuring cups and spoons – ensure you get the right amounts for a smooth soup.
Flavor Variations & Add-Ins
- Swap sharp cheddar with smoked gouda for a gentle smoky touch.
- Add cooked and crumbled bacon for a salty crunch and extra flavor.
- Stir in cooked diced chicken to turn the soup into a hearty meal.
- Mix in steamed cauliflower for a mild twist that blends well with broccoli.
Cheesy Broccoli Soup
Ingredients You’ll Need:
Vegetables & Dairy:
- 4 cups fresh broccoli florets (about 1 large head)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese
- 1 cup milk (whole or 2% for creaminess)
- ½ cup heavy cream
Other Ingredients:
- 4 cups chicken or vegetable broth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional, for a slight smoky flavor)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 25 minutes to cook. So, in about 35 minutes total, you’ll have a warm, delicious bowl of cheesy broccoli soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Onion and Garlic
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute, making sure not to let it burn.
2. Make the Roux
Sprinkle the flour over the onion and garlic, stirring constantly to combine. Cook this mixture for 2-3 minutes until it turns a nice light golden color. This helps thicken your soup later.
3. Add Broth and Thicken
Slowly whisk in the chicken or vegetable broth to avoid lumps. Bring the soup to a simmer and cook for about 5 minutes, allowing it to thicken slightly.
4. Cook the Broccoli
Add the broccoli florets to the pot and cook until tender, around 8-10 minutes.
5. Blend the Soup
Use an immersion blender to partially blend the soup to your desired texture—leaving some broccoli pieces chunky for a nice bite.
6. Add Dairy and Cheese
Stir in the milk and heavy cream. Then gradually add the shredded sharp cheddar cheese, stirring constantly until it melts smoothly into the soup.
7. Season and Warm Through
Season with salt, black pepper, and paprika if using. Warm on low heat just until everything is heated through but avoid boiling to prevent the cheese from curdling.
8. Serve and Enjoy
Serve the soup hot, optionally garnished with extra shredded cheese or a sprinkle of black pepper. It’s lovely with crusty bread or crackers for dipping.
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Just thaw the frozen broccoli and drain any excess water before adding it to the soup to avoid thinning it out.
How Can I Make This Soup Dairy-Free?
Swap the milk, cream, and cheese for plant-based alternatives like almond milk and dairy-free cheese. Use a thickener like cornstarch instead of flour to keep it creamy.
Is It Okay to Make This Soup Ahead of Time?
Yes! Prepare and cool the soup completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Should I Store Leftovers?
Keep leftover soup in a sealed container in the refrigerator for up to 3 days. Reheat on low heat and stir frequently to maintain its creamy texture.
