Cheesy Broccoli Soup is a comforting bowl full of tender broccoli florets swimming in a rich and creamy cheese sauce. It’s the perfect mix of velvety smoothness and little bites of broccoli that add a nice texture and fresh flavor. The cheese gives the soup a lovely, warm taste that feels just like a big, cozy hug on a chilly day.
I love making this soup when I want something simple but satisfying. One of my favorite things about this soup is how easy it is to whip up, but it always feels special and homemade. It’s a great way to sneak some veggies into your meal without losing that cheesy goodness we all love. I usually use sharp cheddar because it melts well and packs a punch, but you can play around with your favorite cheese too.
Serving this soup with a side of crusty bread or sprinkling some extra cheese on top makes it even better. Sometimes I stir in a little bit of cooked rice or add a sprinkle of crunchy bacon bits just for fun. This soup quickly becomes a go-to when I want comfort food that feels like it took more effort than it actually did!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives the best texture and flavor, but frozen broccoli can be used in a pinch. Just thaw and drain well to avoid extra water in your soup.
Cheddar Cheese: Sharp cheddar melts nicely and provides rich flavor. If you want a milder taste, try mild cheddar or Monterey Jack. Avoid pre-shredded cheese if you can; it melts better when shredded fresh.
Milk: Whole milk adds creaminess, but you can substitute with half-and-half or a plant-based milk like oat or cashew for a dairy-free version. Just skip the cheese if avoiding dairy entirely.
Butter & Flour (Roux): This combo thickens the soup. For a gluten-free option, use a gluten-free flour blend or cornstarch mixed with a bit of cold water instead.
How Do You Get a Smooth Yet Chunky Texture in Broccoli Soup?
The trick is blending only part of the soup. Here’s how:
- Use an immersion blender to carefully purée about half the soup right in the pot.
- Leave some broccoli pieces whole for nice texture and visual appeal.
- If you don’t have an immersion blender, blend half the soup in a regular blender and then mix it back in.
- This method creates a creamy base but still keeps the soup hearty and interesting.
Make sure you let the soup cool slightly before blending to avoid splatters. Also, add cheese off the heat or on low to keep it smooth and prevent it from getting grainy.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for cooking the soup evenly without burning.
- Wooden spoon – great for stirring the roux and scraping the pot without scratching.
- Whisk – helps you smoothly combine the flour with butter and liquids to avoid lumps.
- Immersion blender – makes it easy to partially purée the soup right in the pot for a creamy texture.
- Cutting board and sharp knife – for chopping broccoli, onion, and garlic efficiently.
- Measuring cups and spoons – to get your broth, milk, and seasonings just right.
Flavor Variations & Add-Ins
- Swap sharp cheddar for Gruyère or mozzarella for a different cheesy flavor and melt quality.
- Add cooked, diced chicken or ham for a protein boost that turns the soup into a full meal.
- Stir in roasted garlic instead of raw for a sweeter, milder garlic flavor.
- Mix in a pinch of smoked paprika or cayenne pepper to add a subtle smoky or spicy kick.
How to Make Cheesy Broccoli Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 cups fresh broccoli florets (about 1 large head)
- 1 medium carrot, shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth (or vegetable broth)
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: pinch of nutmeg
- Optional garnish: extra shredded cheddar cheese and black pepper
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook. In under 30 minutes, you’ll have a warm, creamy, and cheesy broccoli soup ready to enjoy—perfect when you want a comforting meal fast!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by melting butter in a large pot over medium heat. Add the finely chopped onion and minced garlic, and cook for about 3 to 4 minutes until they’re soft and fragrant.
2. Make the Roux:
Sprinkle in the flour and stir it continuously for 1 to 2 minutes. This creates a roux, which will help thicken your soup nicely.
3. Add the Broth and Milk:
Slowly whisk in the chicken broth to prevent lumps. Keep whisking as it thickens, about 3 to 5 minutes. Then pour in the milk and bring everything to a gentle simmer.
4. Cook the Broccoli and Carrot:
Add the broccoli florets and shredded carrot to the pot. Let it cook for 8 to 10 minutes until the broccoli becomes tender but still retains a bit of its green color.
5. Blend for Creaminess:
Use an immersion blender to partially puree the soup in the pot, leaving some broccoli chunky for texture. If you don’t have an immersion blender, you can blend half the soup in a blender and return it to the pot.
6. Add the Cheese and Season:
Turn the heat to low, then slowly stir in the shredded cheddar cheese until melted and smooth. Season with salt, black pepper, and a pinch of nutmeg if desired. Taste and adjust seasonings as you like.
7. Serve and Enjoy:
Ladle the hot soup into bowls. Garnish with extra shredded cheese and freshly ground pepper if you want. This soup pairs wonderfully with crusty bread on the side.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well! Just thaw and drain it thoroughly before adding to the soup to avoid extra water, which can thin the broth.
How Can I Make This Soup Dairy-Free?
Use a dairy-free milk like oat or almond milk and substitute the cheese with a vegan cheese alternative. Skip the butter or replace it with a dairy-free margarine or olive oil.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup, cool it completely, and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
How Do I Prevent the Cheese from Becoming Grainy?
Add shredded cheese slowly over low heat and stir until melted. Avoid boiling the soup after adding cheese, as high heat can cause the texture to become grainy.
