Cheesy Broccoli Soup is a cozy, creamy bowl filled with tender broccoli florets and melted cheese that feels like a warm hug on a cold day. It’s simple but packed with flavor, making it a perfect comfort food when you need something both tasty and satisfying.
I love making this soup because it’s quick to pull together, and the cheesy goodness always gets everyone excited to eat their veggies. A little tip I like to share is to use sharp cheddar cheese—it adds a nice kick and melts beautifully, giving the soup a smooth and creamy texture I can’t resist.
My favorite way to enjoy this soup is with a big slice of crusty bread or some crunchy crackers on the side. It’s the kind of dish that feels like a warm, inviting meal whether you’re having lunch by yourself on a chilly afternoon or serving it up for friends and family. You really can’t go wrong with this classic combination of broccoli and cheese!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets give the best texture and flavor. Frozen works too, just thaw and drain well. Smaller florets cook more evenly, so try to keep pieces similar in size.
Cheddar Cheese: Sharp cheddar adds a nice tang and melts smoothly. If you want a milder flavor, try mild cheddar or a blend with Monterey Jack. Avoid pre-shredded cheese; it can be less creamy.
Butter and Flour (Roux): These create the base and thicken the soup. For gluten-free, use a gluten-free flour mix instead of all-purpose. You can also swap butter with olive oil for a dairy-free version.
Milk or Half-and-Half: Whole milk gives creaminess with fewer calories than cream. For a lighter soup, use low-fat milk or a non-dairy milk that’s unsweetened, like oat or almond milk.
How Do You Make Soup Thick and Creamy Without It Being Grainy?
The secret is building a good roux and adding liquids gradually while whisking:
- Start by cooking the flour with butter until it bubbles but doesn’t brown—this removes the raw flour taste.
- Slowly whisk in broth and milk to avoid lumps; keep stirring until smooth.
- Simmer the soup gently to allow it to thicken naturally.
- When adding cheese, keep the heat low so it melts gently without clumping or separating.
Partial blending of the soup helps create creaminess but keeping some broccoli chunks gives texture and interest. Use an immersion blender for easy control.
Equipment You’ll Need
- Large pot – big enough to cook the soup and stir easily without spilling.
- Wooden spoon or silicone spatula – great for stirring the roux and soup gently.
- Whisk – helps mix the roux smoothly without lumps.
- Immersion blender – perfect for blending the soup right in the pot to your desired texture.
- Measuring cups and spoons – for precise ingredient amounts.
Flavor Variations & Add-Ins
- Add cooked crumbled bacon for a smoky, salty touch that pairs well with cheese.
- Stir in 1 cup of cooked diced chicken to turn the soup into a heartier meal.
- Use pepper jack cheese instead of cheddar for a bit of spicy heat.
- Mix in sautéed mushrooms or carrots for extra vegetables and a deeper flavor.
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 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups whole milk or half-and-half
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for a subtle smoky flavor)
For Serving (Optional):
- Crusty bread or crackers
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to cook, making it ready in roughly 35 minutes. It’s perfect for a quick and nourishing meal any day of the week.
Step-by-Step Instructions:
1. Sauté Your Aromatics:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook for 3-4 minutes until soft and see-through. Toss in the minced garlic and cook for another 30 seconds, just until it smells wonderful.
2. Make the Roux:
Sprinkle the flour over the onions and garlic. Stir constantly for 1-2 minutes to cook the flour, which will help thicken your soup later.
3. Add Liquids:
Slowly whisk in the chicken or vegetable broth, ensuring no lumps form. Then add the milk or half-and-half and continue whisking until the soup base is smooth. Bring it to a gentle simmer, stirring often. Let it thicken for about 5-7 minutes.
4. Cook the Broccoli:
Add the broccoli florets to the pot. Simmer for 10-12 minutes, until the broccoli is tender but still bright green.
5. Blend for Creaminess:
Use an immersion blender to partially puree the soup to your preferred texture, leaving some chunks for a lovely bite. If you don’t have one, carefully blend half the soup in a blender and then mix it back in.
6. Stir in Cheese & Season:
Lower the heat to low. Add the shredded cheddar cheese and stir gently until melted and smooth. Season with salt, pepper, and paprika if you like.
7. Serve and Enjoy:
Ladle the creamy cheesy broccoli soup into bowls. Pair it with crusty bread or crackers if desired, then dig in and enjoy your comforting homemade soup!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well! Just thaw it completely and drain any excess water before adding to the soup to avoid thinning it out.
How Can I Make This Soup Vegetarian?
Simply swap the chicken broth for vegetable broth. The soup will still be rich and flavorful with this easy substitution.
What’s the Best Way to Store Leftovers?
Keep 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 warm evenly.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the cheese addition, then refrigerate. When ready to serve, reheat gently and stir in the cheese until melted for best results.
