Broccoli cheese soup is one of those feel-good bowls that makes any day better. It’s creamy, rich, and full of hearty broccoli and melted cheese. This version keeps things simple, with no complicated steps or fancy ingredients.
You’ll get a restaurant-quality soup using staple items from your pantry and fridge. It’s perfect for weeknights, and it reheats well for lunch the next day.
Table of Contents
What Makes This Recipe So Good
- Balanced texture: A mix of tender broccoli florets and a smooth, velvety base gives every spoonful substance without feeling heavy.
- Rich, cheesy flavor: Sharp cheddar melts beautifully and delivers that classic, savory bite you expect in a great broccoli cheese soup.
- Simple technique: No fancy tools needed—just a pot, a whisk, and a grater. The steps are straightforward and beginner-friendly.
- Customizable thickness: Prefer a chunky soup?
Leave it as is. Want it smoother? Blend part or all of it to your ideal texture.
- Weeknight-friendly: From start to finish, you can have this on the table in about 35–40 minutes.
Shopping List
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil (optional, for sautéing)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, grated or finely diced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth or vegetable broth
- 3 cups broccoli florets, chopped into small pieces (fresh or frozen)
- 1 cup milk (whole or 2%)
- 1 cup half-and-half or heavy cream
- 2 to 2 1/2 cups freshly grated sharp cheddar cheese
- 1/2 cup grated Parmesan cheese (optional, for extra depth)
- 1/2 teaspoon Dijon mustard (optional, enhances cheesy flavor)
- Salt and black pepper, to taste
- Pinch of red pepper flakes (optional)
- Crusty bread or croutons, for serving (optional)
Step-by-Step Instructions
- Prep your ingredients: Chop the onion, mince the garlic, grate the carrot, and cut the broccoli into small, bite-sized pieces.
Grate the cheeses. Freshly grated cheese melts smoother than pre-shredded.
- Sauté the aromatics: In a large pot over medium heat, add the butter and olive oil. Once melted, add the onion and a pinch of salt.
Cook 4–5 minutes until soft and translucent. Stir in the garlic and carrot; cook 1–2 minutes until fragrant.
- Make the roux: Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes to cook off the raw flour taste.
The mixture will look thick and slightly pasty.
- Add the broth gradually: Slowly whisk in the broth, a little at a time, to avoid lumps. Bring to a gentle simmer. The soup will start to thicken.
- Add the broccoli: Stir in the broccoli and a pinch of pepper.
Simmer 8–10 minutes, uncovered, until the broccoli is tender. If using frozen broccoli, simmer 6–8 minutes.
- Stir in dairy: Reduce the heat to low. Add the milk and half-and-half (or cream).
Do not boil after this step—keep it just below a simmer to avoid curdling.
- Melt in the cheese: Add the cheddar in small handfuls, stirring after each addition until smooth. If using Parmesan and Dijon, add them now. Taste and season with salt, pepper, and a pinch of red pepper flakes if you like a little heat.
- Adjust texture: For a chunkier soup, leave as is.
For a smoother soup, use an immersion blender to blend part or all of it. Blend briefly to keep some texture, or fully for a silky finish.
- Serve: Ladle into bowls and top with extra shredded cheddar, cracked pepper, or croutons. Serve with warm bread for dipping.
Storage Instructions
- Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days.
Reheat gently over low heat, stirring often. Add a splash of milk or broth if it thickens.
- Freezer: Cream-based soups can separate when frozen. If you want to freeze, blend the soup smooth first and cool fully.
Freeze up to 2 months. Thaw overnight in the fridge and reheat slowly, whisking to bring it back together.
- Meal prep tip: Store in individual portions for quick lunches. Keep toppings like croutons separate to maintain crunch.
Why This is Good for You
- Broccoli power: Broccoli brings fiber, vitamin C, vitamin K, and antioxidants.
It adds bulk and nutrition without a lot of calories.
- Protein and calcium: Cheese and milk add protein and calcium, supporting bones and keeping you satisfied longer.
- Customizable richness: You can use 2% milk and less cream for a lighter version. It still tastes indulgent but with fewer calories.
- Vegetable-forward comfort: This soup is cozy but still centered around vegetables, making it a solid choice when you want comfort without going overboard.
Pitfalls to Watch Out For
- Boiling after adding dairy: High heat can cause the soup to separate or become grainy. Keep it at a gentle simmer or lower once dairy goes in.
- Using pre-shredded cheese: Bagged shreds are coated with anti-caking agents that don’t melt smoothly.
Freshly grate your cheese for the best texture.
- Skipping the roux: The flour step is key for thickening. If you skip it, your soup may be thin. Alternatively, whisk 1–2 teaspoons cornstarch into cold milk and add later as a backup.
- Huge broccoli pieces: Large chunks take longer to soften and can feel clunky.
Chop into small florets for even cooking and nicer bites.
- Under-seasoning: Cheese is salty, but you still need to taste and adjust. Add salt in stages and finish with pepper.
Variations You Can Try
- Lightened-up: Use 2% milk and skip the cream. Add an extra carrot for sweetness and body.
- Bacon and cheddar: Cook chopped bacon first, remove and reserve.
Use bacon fat instead of butter to sauté, then top the soup with crispy bacon.
- Broccoli and potato: Add 1–2 small diced Yukon gold potatoes with the broccoli. They help thicken the soup naturally once tender.
- Spicy kick: Add a minced jalapeño with the onion, or stir in hot sauce to taste. Smoked paprika also adds warmth.
- Extra greens: Stir in a handful of baby spinach at the end until just wilted.
It blends right in.
- Gluten-free: Replace flour with 1 1/2 tablespoons cornstarch whisked into cold milk. Add after the broth and simmer until thickened.
- Vegetarian: Use vegetable broth and ensure your cheeses are made with vegetarian rennet.
FAQ
Can I use frozen broccoli?
Yes. Add it straight from the freezer during the simmer step and cook a few minutes less than fresh.
It softens quickly, so keep an eye on texture.
What cheese melts best?
Sharp cheddar is classic, but a blend of cheddar and a bit of Monterey Jack or Gouda melts beautifully. Always grate your cheese fresh for a smooth finish.
How do I fix a gritty soup?
Grittiness often comes from overheated dairy or pre-shredded cheese. Remove from heat, whisk vigorously, and blend briefly with an immersion blender.
A splash of cream can help smooth it out.
Can I make it without cream?
Absolutely. Use all milk or a mix of milk and broth. The soup will be lighter but still creamy thanks to the roux and melted cheese.
How can I make it thicker?
Simmer a few extra minutes to reduce slightly, or whisk 1 teaspoon cornstarch into 2 tablespoons cold milk and stir it in over low heat until thickened.
What can I serve with it?
Crusty bread, garlic toast, or a simple green salad pairs perfectly.
For a heartier meal, serve with a baked potato or a grilled cheese sandwich.
Final Thoughts
This broccoli cheese soup recipe is the kind of simple comfort food that never lets you down. With a few pantry staples and a block of cheddar, you get a rich, cozy bowl that tastes like home. Follow the key tips—don’t boil after adding dairy, grate your cheese fresh, and season as you go—and you’ll have a soup that rivals any café version.
Make it your own with a variation or two, and enjoy it on repeat all season long.
Ingredients
Instructions
- Prep your ingredients: Chop the onion, mince the garlic, grate the carrot, and cut the broccoli into small, bite-sized pieces. Grate the cheeses. Freshly grated cheese melts smoother than pre-shredded.
- Sauté the aromatics: In a large pot over medium heat, add the butter and olive oil. Once melted, add the onion and a pinch of salt. Cook 4–5 minutes until soft and translucent. Stir in the garlic and carrot; cook 1–2 minutes until fragrant.
- Make the roux: Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes to cook off the raw flour taste. The mixture will look thick and slightly pasty.
- Add the broth gradually: Slowly whisk in the broth, a little at a time, to avoid lumps. Bring to a gentle simmer. The soup will start to thicken.
- Add the broccoli: Stir in the broccoli and a pinch of pepper. Simmer 8–10 minutes, uncovered, until the broccoli is tender. If using frozen broccoli, simmer 6–8 minutes.
- Stir in dairy: Reduce the heat to low. Add the milk and half-and-half (or cream). Do not boil after this step—keep it just below a simmer to avoid curdling.
- Melt in the cheese: Add the cheddar in small handfuls, stirring after each addition until smooth. If using Parmesan and Dijon, add them now. Taste and season with salt, pepper, and a pinch of red pepper flakes if you like a little heat.
- Adjust texture: For a chunkier soup, leave as is. For a smoother soup, use an immersion blender to blend part or all of it. Blend briefly to keep some texture, or fully for a silky finish.
- Serve: Ladle into bowls and top with extra shredded cheddar, cracked pepper, or croutons. Serve with warm bread for dipping.
