Cheesy Broccoli Soup is a warm, comforting bowl filled with tender broccoli florets and a creamy, cheesy broth that feels like a big, cozy hug on a chilly day. The blend of melted cheese and fresh broccoli creates a simple, hearty texture that’s both rich and fresh at the same time.
I love making this soup when I want something quick but satisfying. I usually use sharp cheddar because it adds just the right amount of tang and creaminess. One tip I have is to don’t overcook the broccoli too much—keeping it just tender helps it stay bright and gives a nice little bite to each spoonful.
My favorite way to enjoy this soup is with a crusty piece of bread or a warm grilled cheese sandwich on the side. It’s the kind of meal that fills you up and makes you feel cozy without being heavy. Whenever I make this at home, it quickly becomes a family favorite, especially on cold evenings when everyone just wants something simple and tasty to gather around.
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Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are the star here. They keep the soup fresh and bright. If you’re short on time, frozen broccoli works well too—just check they’re not too mushy.
Cheddar Cheese: Sharp cheddar packs great flavor and melts nicely. You can swap for Colby, Monterey Jack, or a mild cheese if you prefer less tang.
Milk or Half-and-Half: Whole milk makes the soup creamy but light. For a richer version, half-and-half or even cream is perfect. For dairy-free, use unsweetened almond or oat milk, but skip cheese or use a dairy-free alternative.
Flour: Flour helps thicken the soup into a smooth, creamy base. For gluten-free, try cornstarch—mix it with cold water first to avoid lumps.
How Can I Get a Creamy Soup Without It Being Too Thick or Clumpy?
The key is slowly building your roux and gradually adding liquids. Here’s how I do it:
- Cook onions and garlic first for flavor.
- Sprinkle in flour and cook it a bit to remove raw taste—this also helps keep the texture smooth.
- Whisk in broth slowly to avoid lumps.
- Simmer the mixture to thicken gradually—don’t rush by raising the heat.
- Partially blending the soup adds creaminess but keeps some broccoli chunks for texture.
Finally, add your cheese off the heat or on very low to prevent it from turning grainy. Stir gently until melted, and your soup will be silky and smooth every time.
Equipment You’ll Need
- Large pot – big enough to cook the soup and hold all the ingredients comfortably.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pot.
- Whisk – helps smooth out the flour and liquids without lumps.
- Blender or immersion blender – for pureeing half the soup to get that creamy texture.
- Measuring cups and spoons – to keep your ingredient amounts accurate for best results.
Flavor Variations & Add-Ins
- Add cooked, diced chicken or ham for extra protein and a heartier meal.
- Stir in a pinch of nutmeg or smoked paprika to add warmth and a little extra depth.
- Swap cheddar for Gruyère or mozzarella if you want a different cheese flavor and melt quality.
- Mix in sautéed mushrooms or roasted red peppers for extra veggies and sweetness.
How to Make Cheesy Broccoli Soup
Ingredients You’ll Need:
- 4 cups fresh broccoli florets (about 1 large head)
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
- Salt and black pepper to taste
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon ground mustard powder (optional)
Time Needed:
This soup takes about 10 minutes to prep and 20 minutes to cook, so you’ll have it ready in around 30 minutes. It’s quick and great for a cozy weeknight meal!
Step-by-Step Instructions:
1. Cook the Onion and Garlic:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook, stirring often, until the onion looks soft and clear—about 4 to 5 minutes. Add the minced garlic and cook just one more minute to bring out the flavor.
2. Make the Base with Flour and Broth:
Sprinkle the flour over the onions and garlic. Stir well to coat everything evenly, and cook for about 2 minutes to get rid of any raw flour taste. Slowly whisk in the chicken or vegetable broth, mixing constantly so no lumps form. Then pour in the milk and keep stirring as the soup thickens, around 5 to 7 minutes.
3. Add and Cook Broccoli:
Pour in the fresh broccoli florets and cover the pot. Let it simmer for 8 to 10 minutes until the broccoli is tender but still has a nice green color.
4. Blend for Creaminess:
Remove about half of the soup and put it into a blender. Blend until smooth. If you don’t have a blender, an immersion blender works right in the pot. Then pour the smooth soup back into the pot and stir. This gives you a creamy soup with little broccoli bites for texture.
5. Add Cheese and Season:
Turn the heat to low and stir in the shredded cheddar cheese until it melts smoothly. Add salt, black pepper, smoked paprika, and mustard powder as you like for flavor.
6. Serve and Enjoy:
Ladle the soup into bowls and sprinkle extra cheddar cheese and a few broccoli florets on top. Enjoy your cozy, cheesy broccoli soup with a slice of crusty bread or grilled cheese sandwich!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well and saves prep time! Just thaw and drain it before adding to the soup to avoid extra water making it watery. Adjust cooking time if needed since frozen broccoli is usually softer.
How Can I Make This Soup Dairy-Free?
Swap the milk for unsweetened almond, oat, or coconut milk. Use a dairy-free cheese alternative or skip the cheese for a lighter version. The soup will still be creamy thanks to blending the broccoli and using the roux.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup and cool it completely before storing in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring well to keep it creamy.
What’s the Best Way to Reheat Leftovers?
Reheat over low to medium heat on the stove, stirring occasionally. If the soup thickens too much, add a splash of milk or broth to loosen it back up smoothly.
