Cheesy Broccoli Soup is a cozy, comforting bowl filled with tender broccoli florets swimming in a rich, creamy cheese sauce. The melty cheese brings a smooth, velvety texture that perfectly balances the slight bite of fresh broccoli. It’s the kind of soup that warms you up from the inside out on chilly days.
I love making this soup when I want something that feels like a warm hug but also packs in some veggies. One of my favorite tricks is using sharp cheddar cheese because it adds a nice tang that makes every spoonful taste even better. Plus, it’s super simple to whip up on a busy weeknight.
This soup is great on its own or paired with a crusty piece of bread for dipping. I often serve it with a sprinkle of extra cheese or a few crunchy croutons on top to add a little texture. It’s always a hit with my family, especially when I sneak in some extra broccoli without anyone noticing!
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Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives great color and texture. If you’re short on time, frozen broccoli works well too—just avoid thawing before cooking to keep it firm.
Cheddar Cheese: Sharp cheddar delivers strong, cheesy flavor. You can swap with Colby, Monterey Jack, or even a mild cheddar for a creamier, less sharp taste.
Butter & Flour (Roux): This combo thickens the soup smoothly. For a gluten-free option, use cornstarch instead of flour, mixed with a little cold milk before adding.
Milk or Half-and-Half: Whole milk adds creaminess but you can use half-and-half or light cream for richer soup. For dairy-free, try coconut milk (unsweetened) though flavor will change.
How Do You Make the Cheese Melt Smoothly Without Clumping?
Melting cheese into soup can be tricky because high heat or adding cheese too fast causes clumps or oil separation. Here’s my go-to approach:
- Lower the heat to low before adding cheese.
- Add cheese in small handfuls, stirring gently but constantly.
- Make sure the soup is warm, not boiling—high heat breaks down cheese texture.
- Use freshly shredded cheese—it melts better than pre-shredded which often has anti-caking agents.
- If lumps form, gently whisk or stir until smooth.
This way, your soup stays creamy and velvety, with every spoonful smooth and cheesy.
Equipment You’ll Need
- Large pot – perfect for cooking the soup evenly and big enough to hold all the ingredients comfortably.
- Wooden spoon or silicone spatula – great for stirring the soup without scratching your pot.
- Whisk – helps blend the flour into the butter smoothly for a lump-free roux.
- Immersion blender (optional) – makes pureeing the soup easy if you want a smoother texture.
- Measuring cups and spoons – to get your ingredient amounts just right.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, salty touch that pairs well with cheesy broccoli.
- Swap sharp cheddar for gruyère for a nuttier, richer cheese flavor.
- Mix in some cooked cauliflower with the broccoli for extra creaminess and mild taste.
- Sprinkle red pepper flakes or a dash of cayenne for a little heat that brightens the soup’s richness.
How to Make Cheesy Broccoli Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups fresh broccoli florets
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, 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
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
- Additional shredded cheddar for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 20 minutes to cook, so you’ll have a warm and cheesy bowl ready in about 30 minutes. It’s perfect for a quick lunch or easy dinner!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Start by melting butter in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Then add the minced garlic and cook for 1 more minute, until it smells wonderful.
2. Make the Roux for Thickness:
Sprinkle the flour over the onions and garlic, stirring constantly for 2 to 3 minutes. This little mixture, called a roux, will help thicken your soup to a nice creamy consistency.
3. Add Broth and Cook Broccoli:
Slowly whisk in the chicken or vegetable broth, making sure no lumps form. Let it simmer for about 5 minutes to thicken. Then add the broccoli and cook gently for 5 to 7 minutes, until the broccoli turns bright green and is tender but still has a little bite.
4. Stir in Milk and Cheese:
Turn the heat to low and pour in the milk or half-and-half. Warm the soup gently—don’t let it boil. Slowly add the shredded cheddar cheese, stirring until it’s melted and smooth. Season with salt, pepper, and a pinch of nutmeg if you like.
5. Blend to Your Preference and Serve:
If you like your soup chunkier, just leave it as is. For a creamier soup, use an immersion blender to puree part or all of the soup until it’s smooth. Serve hot, topped with extra cheddar cheese and some broccoli florets for a pretty finish.
Enjoy your cozy, cheesy bowl of Cheesy Broccoli Soup!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works well and can save time. Just add it directly to the pot without thawing and cook until tender. It might release a bit more water, so adjust seasoning as needed.
How Can I Make This Soup Dairy-Free?
Try substituting the milk with unsweetened almond or oat milk, and use a dairy-free cheese alternative. Keep in mind the flavor and creaminess may change a bit, but it will still be tasty!
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or milk if the soup thickens too much.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can make the soup up to 2 days ahead. Store it chilled and reheat slowly before adding cheese to ensure it melts smoothly and tastes fresh.
