Cheesy Broccoli Soup is a warm, creamy bowl filled with tender broccoli florets and loads of melted cheese that makes every spoonful comforting and delicious. It’s the perfect mix of fresh veggies and rich, cheesy goodness that feels like a big hug on a chilly day.
I love making this soup when I want something simple but satisfying. The cheese really brings everything together, and I like to use a sharp cheddar for a nice punch of flavor. A little tip: adding a pinch of nutmeg or some garlic powder can make the flavors pop even more. It’s a recipe that’s easy to tweak and always hits the spot.
My favorite way to enjoy this soup is paired with a crunchy grilled cheese sandwich or just some crusty bread to dip in. It’s great for lunch or dinner, and it always reminds me of cozy nights at home. Whenever I serve it, people seem to come back for seconds, so it’s definitely a crowd-pleaser!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are best for a bright, fresh flavor and nice texture. If you’re short on time, frozen broccoli works too — just thaw it first and drain any excess water.
Butter & Flour (Roux): These create the base of a creamy soup. You can swap butter for olive oil or vegan margarine for a dairy-free version. For gluten-free, use a gluten-free flour blend or cornstarch as a thickener.
Chicken Broth: Using chicken broth adds depth, but vegetable broth is perfect for a vegetarian version. If you want a richer soup, bone broth also works great.
Cheddar Cheese: Sharp cheddar gives the soup its classic tangy taste. You can try mild cheddar if you prefer less intense flavor or use a mix of cheeses like Monterey Jack or Gruyère for extra creaminess.
Milk or Half-and-Half: Whole milk adds creaminess without being too heavy. For a lighter version, use 2% milk or unsweetened plant milk like almond or oat, though the taste and texture will vary.
How Do I Make the Soup Smooth and Creamy Without It Being Gritty?
Getting a creamy, smooth soup depends on how you cook the roux and add the liquids. Here are some tips:
- Cook the flour and butter roux for at least 1-2 minutes to get rid of the raw flour taste.
- Add broth slowly while whisking to avoid lumps forming.
- Heat the soup gently and keep stirring so nothing sticks or burns on the bottom.
- Add cheese off the heat if possible, and stir until melted to prevent it from getting grainy.
- For a creamier texture, blend half the soup before adding cheese, but leaving some broccoli chunks keeps great texture and interest.
Equipment You’ll Need
- Large heavy-bottomed pot – great for even heating and simmering your soup without burning.
- Wooden spoon or silicone spatula – perfect for stirring the roux and soup without scratching your pot.
- Whisk – helps to blend the flour and butter smoothly and prevents lumps when adding broth.
- Immersion blender (optional) – if you want a smoother soup, it’s easier to blend right in the pot.
- Measuring cups and spoons – to get the right amounts of broth, milk, and seasonings.
Flavor Variations & Add-Ins
- Add cooked bacon or ham pieces for a smoky, meaty touch that pairs well with broccoli and cheese.
- Swap cheddar cheese with smoked gouda or pepper jack for a smoky or spicy twist.
- Stir in cooked cauliflower or carrots for extra veggies that blend nicely with the creamy soup.
- Mix in a pinch of cayenne or smoked paprika if you like a little heat and deeper flavor.
How to Make Cheesy Broccoli Soup
Ingredients You’ll Need:
Vegetables and Base:
- 4 cups fresh broccoli florets
- 1 small onion, finely chopped
- 2 cloves garlic, minced
For the Roux and Liquid:
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth (or vegetable broth)
- 2 cups whole milk or half-and-half
Cheese and Seasoning:
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional, for depth of flavor)
How Much Time Will You Need?
This delicious soup takes about 30 minutes from start to finish. You’ll spend around 10 minutes prepping and sautéing the veggies and making the roux, then about 15-20 minutes cooking everything together until the broccoli is tender and the cheese melts into a creamy delight.
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook until it’s soft and see-through, about 3-4 minutes. Toss in the minced garlic and cook until it smells wonderful, about 30 seconds.
2. Make the Roux:
Sprinkle the flour over the cooked onions and garlic, stirring constantly. Cook this mixture for about 2 minutes to get rid of the raw flour flavor—this step helps make your soup smooth and creamy.
3. Add the Broth and Milk:
Slowly whisk in the chicken broth bit by bit to avoid lumps. Bring it to a gentle simmer and let it thicken a little, around 5 minutes. Then stir in the milk or half-and-half, heating gently and stirring often, but don’t let it boil.
4. Cook the Broccoli:
Add the broccoli florets to the pot. Cook for about 6-8 minutes until broccoli is tender but still bright green. This keeps the soup fresh and vibrant.
5. Finish with Cheese and Seasoning:
Take the pot off the heat. Stir in the shredded cheddar cheese, salt, pepper, and the optional nutmeg. Stir until the cheese melts fully and the soup becomes luxuriously smooth. For a creamier texture, blend part of the soup before adding cheese. Or leave it chunkier with broccoli pieces as shown.
6. Serve and Enjoy:
Ladle the hot soup into bowls. Sprinkle a little extra cheese or pepper on top if you like. This soup is perfect accompanied by crusty bread or a grilled cheese sandwich. Enjoy every cheesy, broccoli-filled bite!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well too! Just thaw it completely and drain any excess water before adding it to the soup to avoid making it watery.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the step before adding the cheese. Refrigerate it in an airtight container for up to 2 days, then gently reheat and stir in the cheese before serving.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure it heats evenly.
Can I Substitute Different Cheeses?
Definitely! Sharp cheddar is classic, but try Monterey Jack, Gruyère, or smoked gouda for unique flavors. Just make sure the cheese melts well for the creamiest soup.
