Cheesy Broccoli Soup is a creamy, comforting bowl of goodness where tender broccoli meets rich, melted cheese. It’s the kind of soup that feels like a warm hug on a chilly day, with just enough bite from the broccoli and a smooth, cheesy base that makes every spoonful satisfying.
I love making this soup when I want something easy yet filling. The cheese melts right into the broth and creates a velvety texture that’s perfect for dipping crusty bread or spooning over a baked potato. I usually use sharp cheddar because it adds a nice tang, but you can pick your favorite cheese to make it your own.
This soup is also great for sneaking in some green veggies without anyone noticing too much. It’s a family favorite around here, especially when served with a sprinkle of fresh cracked pepper on top. If you’re looking for a simple lunch or a cozy dinner starter, this Cheesy Broccoli Soup will do the trick every time.
Key Ingredients & Substitutions
Broccoli: Fresh works best for color and texture, but frozen broccoli is a great time saver. Just thaw it before adding so the soup doesn’t get watery.
Cheddar Cheese: Sharp cheddar gives a nice tang and depth. If you want milder cheese, Colby or Monterey Jack work well. Avoid pre-shredded cheese if possible—it melts better when freshly grated.
Milk & Broth: Whole milk adds creaminess, but 2% or even plant-based milk (like unsweetened almond) can be used for lighter versions. Chicken broth adds richness, while vegetable broth keeps it vegetarian.
Butter & Flour (Roux): These create the creamy base. You can swap butter for olive oil for a different flavor or use gluten-free flour if needed. The roux thickens the soup smoothly.
How Do I Make a Smooth and Creamy Soup Base Without Lumps?
Making the roux and adding liquids carefully is key. Here’s what I do:
- Melt butter and cook onion/garlic first, then sprinkle flour evenly.
- Stir constantly while cooking the roux for about 2 minutes; don’t let it brown.
- Add milk and broth slowly, whisking constantly to keep it lump-free.
- Simmer gently to let the soup thicken before adding broccoli.
Whisking the liquids in gradually and stirring constantly are your best friends here. This technique makes the soup creamy and smooth, the perfect base for the broccoli and cheese to shine through.
Equipment You’ll Need
- Large heavy-bottomed pot – great for even heating and prevents soup from burning on the bottom.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pot.
- Whisk – helps you blend the roux and liquids smoothly without lumps.
- Chef’s knife and cutting board – to chop your onion, garlic, and broccoli easily.
- Immersion blender (optional) – makes it simple to puree part of the soup for a creamy texture without extra dishes.
Flavor Variations & Add-Ins
- Swap sharp cheddar for smoked gouda or gruyere for a richer, slightly smoky flavor.
- Add cooked, crumbled bacon or ham for a salty, meaty boost that pairs well with broccoli.
- Mix in roasted cauliflower or kale along with broccoli for added veggies and a different texture.
- Season with a pinch of cayenne pepper or smoked paprika if you like a bit of heat and depth.
How to Make Cheesy Broccoli Soup?
Ingredients You’ll Need:
For the Soup:
- 4 cups broccoli florets (fresh or frozen)
- 1 medium carrot, shredded
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 2 cups chicken or vegetable broth
- 2 cups sharp cheddar cheese, shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: pinch of nutmeg or cayenne pepper for warmth
How Much Time Will You Need?
This recipe takes approximately 30 minutes from start to finish. You’ll spend about 10-15 minutes prepping the ingredients and about 15 minutes cooking the soup until everything is tender and the cheese melts into a creamy delight.
Step-by-Step Instructions:
1. Cooking the Aromatics and Making the Roux:
In a large pot over medium heat, melt the butter. Add the chopped onion and minced garlic, and cook for about 3-4 minutes until they become soft and fragrant. Next, sprinkle the flour over the mixture, stirring constantly with a whisk or wooden spoon to form the roux. Cook this for about 2 minutes, making sure it doesn’t brown, to remove the raw flour taste.
2. Adding Liquids and Thickening the Soup:
Gradually whisk in the milk and broth, stirring steadily to keep the mixture smooth and lump-free. Bring the soup to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
3. Cooking Broccoli and Carrots:
Add the broccoli florets and shredded carrot to the pot. Simmer for 8-10 minutes until the broccoli is tender yet still bright green.
4. Melting the Cheese and Seasoning:
Lower the heat to low and stir in the shredded cheddar cheese, allowing it to melt completely into the creamy soup base. Season with salt, freshly ground black pepper, and a pinch of nutmeg or cayenne pepper if desired for extra warmth and flavor.
5. Final Texture and Serving:
For a chunkier soup, serve it just as it is with broccoli florets whole. For a smoother, creamier texture, use an immersion blender to puree part of the soup while leaving some broccoli pieces intact. Ladle the soup into bowls, garnish with an extra sprinkle of cheese and black pepper if you like, and enjoy warm with crusty bread.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works great! Just thaw and drain it well before adding to avoid extra water in the soup, which can make it less creamy.
How Do I Store Leftover Soup?
Cool the soup completely, then transfer it to an airtight container and keep it in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Make This Soup Dairy-Free?
Absolutely! Use a plant-based milk like almond or oat milk, and substitute the cheddar with a vegan cheese alternative. Just keep in mind the flavor and creaminess will be a bit different.
How Can I Thicken the Soup If It’s Too Thin?
If your soup is thinner than you’d like, mix a little extra flour or cornstarch with cold milk or water, then stir it into the simmering soup. Cook for a few more minutes until it thickens up.
