Cheesy Broccoli Soup is a comforting, creamy bowl packed with tender broccoli florets and plenty of melty cheese. It’s the kind of soup that feels cozy and wholesome, with a smooth texture and that familiar cheesy goodness everyone loves.
I always find this soup is such a crowd-pleaser, especially on chilly days when you just want something warm and satisfying. I like to use sharp cheddar for a punch of flavor, and adding a little garlic or onion makes it taste even better. Plus, it’s pretty simple to whip up, which is a big win in my book.
My favorite way to enjoy this soup is with some crusty bread or a grilled cheese sandwich on the side. It’s great for lunch or an easy dinner, and it’s perfect for making ahead and reheating. This soup always reminds me of those cozy nights at home when a simple bowl of cheesy broccoli soup is just what you need to feel good inside and out.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli adds great texture and bright flavor. If fresh isn’t available, frozen works fine—just thaw before cooking to avoid extra water in the soup.
Cheddar Cheese: Sharp cheddar gives this soup its classic cheesy taste. You can swap it for gouda, Monterey Jack, or even a mix to change the flavor profile.
Milk & Cream: Whole or 2% milk keeps soup creamy without being too heavy. For dairy-free options, try oat or almond milk, and nutritional yeast can add cheesy flavor.
Butter & Flour (Roux): These two thicken the soup nicely. For a gluten-free version, use cornstarch or a gluten-free flour blend instead of all-purpose flour.
How Do I Avoid Clumps When Making the Soup’s Roux and Adding Broth?
Making a smooth roux is key to creamy soup. Here’s how to get it right:
- Melt butter over medium heat and add flour, stirring constantly for 2 minutes. This cooks out the raw flour taste.
- Add broth slowly in small amounts while whisking. This helps prevent lumps from forming.
- Keep the heat moderate—not too hot—and stir constantly until smooth before adding more broth.
- If lumps form, whisk vigorously or use an immersion blender to smooth out the soup later.
Patience is key here. A bit of stirring goes a long way for a creamy base!
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for even heat and simmering your soup without burning.
- Wooden spoon or silicone spatula – gentle on your pot and great for stirring the roux and soup.
- Whisk – helps blend the flour and butter perfectly and keeps the soup smooth when adding liquids.
- Immersion blender – makes it easy to blend part of the soup right in the pot for that creamy texture.
- Cutting board and sharp knife – for chopping broccoli, carrots, onions, and garlic neatly and safely.
Flavor Variations & Add-Ins
- Swap cheddar for Gruyère or Fontina for a nuttier, creamier soup experience.
- Add cooked bacon or pancetta for a smoky, savory twist that adds great texture.
- Include cooked chicken or turkey pieces to make the soup more filling and protein-packed.
- Stir in some cooked cauliflower or peas for extra veggies and a subtle sweetness.
Cheesy Broccoli Soup
Ingredients You’ll Need:
Vegetables & Broth:
- 4 cups fresh broccoli florets (about 1 medium head)
- 1 small carrot, finely diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
Dairy:
- 1 ½ cups shredded sharp cheddar cheese
- 2 cups milk (whole or 2%)
- 3 tablespoons butter
- ¼ cup sour cream or heavy cream (optional, for extra creaminess)
Other Ingredients:
- 3 tablespoons all-purpose flour
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper, plus extra for garnish
- ¼ teaspoon ground nutmeg (optional, for warmth)
Time Needed:
This recipe takes about 10 minutes to prep and 25 to 30 minutes to cook, for a total of around 35 to 40 minutes to enjoy a warm and comforting bowl of cheesy broccoli soup.
Step-by-Step Instructions:
1. Sauté the Veggies:
Melt the butter in a large pot over medium heat. Add the chopped onion and diced carrot, and cook them until they become soft and clear—about 5 minutes. Then add the minced garlic and cook for one more minute to bring out its flavor.
2. Make the Roux & Add Broth:
Sprinkle the flour over the softened vegetables and stir constantly for about 2 minutes to cook the flour and form a smooth thickening base called a roux. Slowly pour in the broth while whisking all the time to avoid lumps. Bring this mixture to a gentle boil, then reduce the heat to a simmer.
3. Cook the Broccoli & Blend:
Add the fresh broccoli florets to the pot. Let everything simmer until the broccoli is tender, usually 10 to 12 minutes. Using an immersion blender, purée part of the soup until you get your favorite chunky or creamy texture. If you don’t have an immersion blender, carefully transfer half the soup to a blender, blend, then return it to the pot.
4. Add Milk & Cheese:
Stir in the milk and warm the soup gently—don’t let it boil. Gradually add the shredded cheddar cheese, stirring constantly until the cheese melts smoothly into the soup.
5. Finish & Serve:
Season the soup with salt, pepper, and nutmeg if you like a little extra flavor warmth. For extra creaminess, stir in sour cream or heavy cream. Spoon the soup into bowls, garnish with a few broccoli florets, a sprinkle of cheese, and freshly cracked black pepper. Serve hot with crusty bread or your favorite sandwich alongside.
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works well, too. Just thaw it and drain any excess water before adding it to the soup to avoid thinning out the texture.
How Can I Make This Soup Dairy-Free?
Swap the milk and cheese for dairy-free alternatives like almond or oat milk and use nutritional yeast for a cheesy flavor. Use a dairy-free butter substitute for the roux as well.
What’s the Best Way to Store Leftovers?
Cool the soup completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Freeze Cheesy Broccoli Soup?
It’s best to freeze without the dairy added—freeze the soup base first, then add the cheese and milk when reheating to keep the texture smooth and creamy.
