Cheesy Broccoli Soup is a warm, creamy bowl filled with tender broccoli florets and melty cheese that feels like a big, cozy hug on a chilly day. The gentle taste of fresh broccoli pairs perfectly with the rich, cheesy broth, making it both comforting and satisfying. It’s the kind of soup that balances vegetables and cheese in a way that feels just right for dinner or lunch.
I love making this soup when I want something easy but still packed with flavor. One tip I always follow is to make sure the broccoli is cooked until just tender so it keeps a little bit of its bite and bright green color. Adding the cheese slowly as the soup simmers helps it melt smoothly and makes the whole pot extra creamy without being too thick.
My favorite way to serve Cheesy Broccoli Soup is with a slice of crusty bread or some buttery crackers on the side. It’s a great meal to curl up with on a rainy afternoon or to share when friends drop by. Plus, it’s a crowd-pleaser for both kids and adults, which makes me feel like a kitchen superhero every time I make it!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives the best flavor and texture, but frozen works well too and saves time. Just thaw it slightly before adding.
Cheddar cheese: Sharp cheddar adds a nice tang and melts smoothly. If you prefer a milder taste, try Monterey Jack or Colby. Avoid pre-shredded cheese to prevent clumps.
Milk: Whole milk keeps the soup creamy without being too heavy. Half-and-half or light cream boosts richness if you like extra creaminess. For a lighter version, use low-fat milk.
Flour & Butter: They make a roux, the thickening base. You can use olive oil instead of butter for a dairy-free option, then add a gluten-free flour blend if needed.
How Do You Make a Smooth, Thick Soup Without Lumps?
Making a smooth cheesy soup starts with the roux. Here’s how to nail it:
- Cook the flour with butter for at least 2 minutes to get rid of the raw taste.
- Add broth slowly and whisk constantly to avoid lumps.
- Simmer to allow the soup to thicken naturally.
- When adding cheese, remove the pot from heat to prevent the cheese from becoming grainy.
Optional: Use an immersion blender to blend part of the soup for creaminess while leaving chunks of broccoli for texture.
Equipment You’ll Need
- Large heavy-bottomed pot – It heats evenly and is perfect for cooking the soup without burning the bottom.
- Wooden spoon or silicone spatula – Great for stirring the roux and mixing in cheese without scratching your pot.
- Whisk – Helps you smoothly combine flour and broth to avoid lumps in the soup.
- Immersion blender (optional) – Makes it easy to blend the soup partially for a creamy texture while keeping some veggies chunky.
- Measuring cups and spoons – For getting your broth, milk, and seasonings just right every time.
Flavor Variations & Add-Ins
- Swap cheddar for gruyere or mozzarella for a milder, creamier cheese flavor that melts beautifully.
- Add cooked bacon bits for a smoky crunch that balances the creamy soup well.
- Stir in cooked, shredded chicken to make it a heartier meal with added protein.
- Mix in steamed cauliflower along with broccoli for a softer texture and subtle sweetness.
Cheesy Broccoli Soup
Ingredients You’ll Need:
For The Soup:
- 4 cups broccoli florets (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups vegetable or chicken broth
- 2 cups whole milk (or half-and-half for extra creaminess)
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for color and a mild smoky flavor)
- 1/4 teaspoon mustard powder (optional, for a subtle tang)
To Serve:
- Crusty bread or crackers
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, making a total of roughly 30 minutes from start to finish. It’s a quick and comforting soup you can enjoy on a busy day.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot over medium heat, melt the butter. Add the chopped onion and cook, stirring occasionally, until it softens and becomes translucent (about 4-5 minutes). Then add the minced garlic and cook for another minute until you can smell its lovely aroma.
2. Make the Roux:
Sprinkle the flour evenly over the onion and garlic mixture. Stir it constantly for about 2 minutes to cook the flour and form a roux — this will help thicken your soup nicely.
3. Add Broth and Thicken:
Slowly whisk in the broth bit by bit, making sure there aren’t any lumps. Bring the mixture to a gentle boil and let it simmer for about 5 minutes until it thickens up just a little.
4. Cook the Broccoli:
Stir in the milk, salt, pepper, paprika, and mustard powder. Add the broccoli florets to the pot and simmer gently until the broccoli is tender but still has a fresh bright green color — about 10-12 minutes.
5. Melt in the Cheese:
Remove the pot from the heat. Gradually add the shredded cheddar cheese, stirring until it melts completely and the soup becomes creamy and smooth. For an even creamier texture, you can use an immersion blender to pulse the soup a few times, just leaving some broccoli chunks for bite.
6. Taste and Serve:
Give the soup a taste and adjust the seasoning if needed. Serve it hot with a sprinkle of extra cheese on top and a side of crusty bread or crackers for dipping.
Enjoy your cozy, cheesy broccoli soup that’s both simple to make and delicious to share!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works great! Just thaw it slightly or add it directly to the soup and cook a bit longer until tender. It’s a convenient option that doesn’t sacrifice flavor.
How Can I Make This Soup Dairy-Free or Vegan?
Swap the butter for olive oil, use a plant-based milk like almond or oat milk, and choose a dairy-free cheese alternative. Also, opt for vegetable broth to keep it vegan-friendly.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring often. Add a splash of milk if it thickens too much during storage.
How Do I Prevent the Cheese From Clumping in the Soup?
Remove the pot from heat before adding cheese and add it gradually while stirring. This helps the cheese melt smoothly and keeps your soup creamy without clumps.
