Cheesy Broccoli Soup is a warm and comforting bowl filled with creamy melted cheese and tender broccoli florets. It’s like getting a big, cozy hug from your kitchen, with just the right mix of cheesy goodness and fresh green veggies. This soup feels smooth and thick, perfect for chilly days when you want something simple but really satisfying.
I love making this soup when I want something that tastes like a treat but still feels homey and wholesome. A little tip: using sharp cheddar cheese really brings out the flavor and makes the soup extra cheesy without being overpowering. I usually cook it low and slow to let all the flavors blend nicely—it’s worth the wait. Plus, leftovers heat up beautifully for the next day.
Serving it with a crunchy piece of crusty bread or some buttery crackers makes the meal feel just right. I find that this soup brings people together, as it’s gentle but flavorful enough for all ages to enjoy. Whenever I make Cheesy Broccoli Soup, it fills the house with a cozy aroma, and everyone can’t wait to dig in!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is best for that bright, tender bite. You can use frozen if fresh isn’t available, but avoid overcooking to keep it from getting mushy.
Cheddar Cheese: Sharp cheddar adds a nice tang and richness. If you want a milder taste, try mild cheddar or Monterey Jack. For extra flavor, a mix of cheeses like gouda or Parmesan works well.
Milk or Half-and-Half: Whole milk makes it creamy but not too heavy. Half-and-half gives a richer soup. For a lighter version, use low-fat milk or unsweetened plant milk like oat or almond (though it may be less creamy).
Flour (for roux): This thickens the soup and makes it silky. For gluten-free cooking, try a gluten-free flour blend or cornstarch slurry instead.
How Do You Make a Smooth, Creamy Cheese Soup Without Clumps?
Getting the cheese melted smoothly can be tricky. Here’s my go-to approach:
- Make a roux first: cook flour and butter together well — this helps thicken and gives a smooth base.
- Whisk broth in slowly after the roux forms, stirring constantly to avoid lumps.
- Lower the heat before adding milk and cheese; high heat can cause the cheese to seize or get grainy.
- Add shredded cheese gradually and stir gently until melted. Avoid pre-shredded cheese with anti-caking agents; fresh-shredded cheese melts better.
By taking your time on these steps, you’ll get a luscious, creamy soup without any gritty or stringy cheese bits.
Equipment You’ll Need
- Large heavy-bottomed pot – great for even cooking and simmering the soup without burning.
- Wooden spoon or silicone spatula – perfect for stirring the roux and soup without scratching your pot.
- Whisk – helps mix the flour and broth smoothly to avoid lumps in the sauce.
- Chef’s knife and cutting board – for chopping broccoli, onions, and garlic easily.
- Grater – to shred fresh cheddar cheese quickly for melting into the soup.
Flavor Variations & Add-Ins
- Add cooked bacon or diced ham for a smoky, meaty twist that pairs well with the cheesy base.
- Stir in some cooked cauliflower with the broccoli to boost veggies and add a milder flavor.
- Use pepper jack cheese for a bit of spicy heat if you like your soup with a kick.
- Mix in a pinch of nutmeg or smoked paprika to add warmth and depth to the cheesy flavor.
How to Make Cheesy Broccoli Soup?
Ingredients You’ll Need:
For The Soup:
- 4 cups fresh broccoli florets (about 1 large head)
- 1 cup shredded carrots (optional)
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 2 cups sharp cheddar cheese, shredded
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
You’ll need about 30 minutes total to make this tasty soup. That includes roughly 10 minutes to prep your veggies and chop your ingredients, and around 20 minutes for cooking including simmering until everything is tender and the cheese melts beautifully.
Step-by-Step Instructions:
1. Cook the Base:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes until it becomes soft and translucent. Then, stir in the minced garlic and cook for another minute until you can smell its lovely aroma.
2. Make the Roux and Add Broth:
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux—a thickening base. Cook this for 2 to 3 minutes but don’t let it brown. Slowly whisk in the broth bit by bit to avoid lumps. Bring everything to a simmer and cook until it thickens, about 5 minutes.
3. Add Veggies and Simmer:
Put the broccoli florets and shredded carrots into the pot. Let everything simmer gently for 8 to 10 minutes until the veggies become tender but still bright green.
4. Add Milk and Cheese:
Turn the heat down to low. Slowly stir in the milk or half-and-half to make the soup creamy. Gradually add the shredded cheddar cheese, stirring all the time so the cheese melts smoothly and the soup becomes rich and cheesy.
5. Season and Serve:
Season with salt and freshly ground black pepper to taste. Serve your comforting cheesy broccoli soup hot, and if you like, sprinkle a little extra cheese and pepper on top. It goes perfectly with crusty bread or warm rolls for dipping!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can! Just thaw the frozen broccoli before adding it to the soup and reduce the simmer time slightly to avoid overcooking. Frozen broccoli can be a convenient option without losing much flavor.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup completely, then cool it and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to keep the cheese from separating.
How Should I Store Leftover Soup?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, stir often and heat over low to medium heat to maintain the creamy texture.
Can I Substitute Different Cheeses?
Yes! While sharp cheddar is classic, you can try Monterey Jack, mozzarella, or a blend of cheeses. Just pick cheeses that melt well for the best creamy result.
