Cheesy Broccoli Soup is a comforting, creamy bowl packed with tender broccoli and plenty of melted cheese. It’s the perfect mix of smooth soup and little bites of fresh, green broccoli that make every spoonful satisfying and warming on a chilly day.
I love making this soup when I want something simple but still special. The cheese adds a rich, gooey touch that everyone seems to enjoy, and it’s easy to whip up with just a few ingredients. I usually use sharp cheddar because it gives the soup such a nice flavor punch, but feel free to use your favorite cheese too!
One of my favorite ways to serve this soup is with a crusty piece of bread or some crunchy crackers on the side. It turns into a cozy, complete meal, perfect for a quiet night in or when friends come over for a casual dinner. I always find that the leftovers taste even better the next day, so it’s great for planning ahead.
Key Ingredients & Substitutions
Broccoli: Fresh florets give the best color and texture, but frozen works well too and saves prep time. Just thaw and drain before cooking to avoid excess water.
Cheese: Sharp cheddar adds great flavor and meltiness. You can swap it for Colby Jack or Monterey Jack for a milder taste. Parmesan is optional but adds a nice salty boost.
Milk and Broth: Whole milk creates a rich soup, but 2% or plant-based milk like oat or almond can be used for a lighter or dairy-free option. Use vegetable broth to keep it vegetarian.
Flour and Butter (Roux): These thicken the soup and give it a creamy body. For gluten-free, try a gluten-free flour blend or cornstarch slurry instead of all-purpose flour.
How Do You Get a Creamy Soup with Bits of Broccoli?
The trick is blending only part of the soup. This gives a creamy base without losing the texture of broccoli florets.
- Cook broccoli until tender but not mushy.
- Remove about half the soup and blend until smooth using an immersion blender or countertop blender.
- Return the blended soup to the pot and stir everything together.
This method keeps a lovely balance between rich, velvety soup and fresh veggie chunks. It also lets the cheese melt in easily without clumping.
Equipment You’ll Need
- Large pot – big enough to cook all the soup ingredients comfortably and stir easily.
- Whisk – helps blend the flour into butter smoothly for the roux without lumps.
- Wooden spoon or heatproof spatula – perfect for stirring the soup without scratching your pot.
- Immersion blender or countertop blender – to puree part of the soup for that creamy texture.
- Measuring cups and spoons – for accurate ingredients and seasonings.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a smoky, savory boost that pairs well with cheddar.
- Stir in some cooked diced chicken or shredded rotisserie chicken to make it a heartier meal.
- Swap broccoli for cauliflower or add both veggies for a different but still creamy flavor.
- Mix in a pinch of nutmeg or smoked paprika to give the soup a warm, subtle spice twist.
How to Make Cheesy Broccoli Soup
Ingredients You’ll Need:
Vegetables:
- 4 cups broccoli florets (fresh or frozen)
- 1 medium carrot, finely shredded or grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Soup Base:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk (whole milk preferred)
- 2 cups chicken or vegetable broth
Cheese:
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup grated Parmesan cheese (optional)
Seasoning:
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 20 minutes to cook. So, in total, you’ll spend around 30 minutes making this tasty soup that’s creamy and full of cheesy flavor.
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onions and cook for about 3-4 minutes until they become soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Make the Roux:
Sprinkle the flour into the pot and stir constantly with a whisk or spoon to combine with the butter and onions. Cook this mixture for about 2 minutes until it smells slightly toasted, which helps get rid of the raw flour taste.
3. Add Milk and Broth:
Slowly whisk in the milk and chicken or vegetable broth. Stir well to mix everything together smoothly with no lumps.
4. Cook the Vegetables:
Add the broccoli florets and shredded carrot to the pot. Bring the soup to a gentle simmer and let it cook for 10-12 minutes, or until the broccoli is tender but not mushy.
5. Blend Part of the Soup:
Carefully remove about half of the soup and blend it until smooth using an immersion blender or in a regular blender. Pour the blended soup back into the pot to create a creamy texture with some chunks of broccoli left for a nice bite.
6. Stir in Cheese and Season:
Add the shredded cheddar cheese and Parmesan to the pot. Stir until the cheese melts completely. Season the soup with salt and freshly ground black pepper to your taste.
7. Serve and Enjoy:
Pour the hot soup into bowls. You can sprinkle a little extra cheese or black pepper on top for garnish. Serve alongside crusty bread or crackers for a cozy and delicious meal.
Can I Use Frozen Broccoli for This Soup?
Absolutely! Frozen broccoli works well and saves prep time. Just thaw and drain it to avoid adding extra water to the soup, which can make it watery.
How Can I Make This Soup Dairy-Free?
Swap the milk for a plant-based alternative like almond or oat milk, and use a dairy-free cheese substitute. Use vegetable broth to keep the soup fully dairy-free and vegetarian.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Prepare This Soup Ahead of Time?
Yes! Make the soup up to two days in advance and keep it refrigerated. Reheat slowly on the stove before serving, and add a splash of milk if it seems too thick.
