Broccoli Cheese Soup – It’s perfectly cheesy, rich, creamy and hearty, and it has plenty of flavor | Fall soup recipes, Easy soup recipes, Broccoli cheese soup recipes
A cozy, creamy soup featuring sharp cheddar and tender broccoli, perfect for chilly days and quick dinners.
I pull a big, steaming pot of broccoli cheese soup onto the table any time the temperature dips or someone needs a cozy, low-effort dinner. This version is exactly what you want: sharp cheddar folded into a silky, béchamel-style base with chunks of broccoli for texture and color. It’s rich without being gloopy, quick enough for a weeknight, and forgiving when you want to stretch it into lunches for the week or make it a showpiece for a casual fall supper. If you love pairing melty cheese and roasted veggies, you might also enjoy this balsamic roasted broccoli and red pepper grilled cheese as a companion idea.
Why you’ll love this dish
This soup checks a lot of boxes: it’s fast to pull together, wallet-friendly, and universally appealing to kids and adults alike. The roux-and-milk technique yields a creaminess that won’t separate when reheated, and using sharp cheddar gives the soup a deep, savory bite without too much heavy cream. Make it for a hectic weeknight dinner, a light lunch with crusty bread, or as a starter at a chilly-season gathering.
The cooking process explained
Start by softening aromatics and making a light roux. Add milk (or a mix of milk and stock) and simmer until slightly thickened. Stir in tender broccoli florets and finish with shredded cheddar off the heat so the cheese melts smoothly. The whole process takes about 30–40 minutes from start to finish and can be adjusted to be chunkier or puréed silky smooth depending on preference.
What you’ll need
- 4 tbsp unsalted butter
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups whole milk (or 3 cups milk + 1 cup low-sodium chicken or veg stock)
- 4 cups broccoli florets (fresh or thawed frozen)
- 2 cups sharp cheddar, freshly shredded (do not use pre-shredded if possible)
- 1 tsp Dijon mustard (optional, adds depth)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- Pinch of nutmeg (optional)
- 2 tbsp cream or sour cream (optional, for extra silkiness)
Notes: For a lighter soup, swap half-and-half for some of the milk. If using frozen broccoli, add it straight to the pot after the base has thickened; it will cook quickly.
Directions to follow
- Melt the butter in a large heavy-bottomed pot over medium heat.
- Add the diced onion and cook until soft and translucent, about 5–7 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Sprinkle the flour over the onions and whisk constantly for 1–2 minutes to cook the raw flour taste—this creates the roux.
- Gradually whisk in the milk (and stock if using), smoothing out lumps. Bring to a gentle simmer and cook until the mixture thickens slightly, about 6–8 minutes.
- Add the broccoli and simmer until tender-crisp, 5–7 minutes (longer if you prefer softer florets).
- Lower the heat to off or very low. Stir in the shredded cheddar a handful at a time until fully melted and smooth. Add Dijon, nutmeg, cream, salt, and pepper; adjust seasoning.
- For a smoother texture, blend part or all of the soup with an immersion blender, or transfer batches to a blender (be careful with hot liquids). Serve immediately.
01Ingredients
For the soup base
For the soup flavor and texture
02Method
- Preparation
- Cooking
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0 OF 8 DONE03Recipe notes
- 01For a lighter soup, swap half-and-half for some of the milk. If using frozen broccoli, add it straight to the pot after the base has thickened; it will cook quickly.
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Best ways to enjoy it
Serve in warmed bowls with a drizzle of olive oil or a sprinkle of extra shredded cheddar and cracked pepper. Croutons, crusty sourdough, or an open-faced grilled cheese are classic pairings. For a simple autumn menu, pair this savory soup with a crisp green salad and, if you want a sweet finish, consider the bright contrast of berry swirl cheesecake bites for dessert.
How to store & freeze
Refrigerate: Cool the soup to room temperature and store in an airtight container for up to 3–4 days. Reheat gently over low heat, stirring to recombine.
Freeze: For best quality, freeze without dairy add-ins (hold back the cream or sour cream and add when reheating). Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stove, finishing with the reserved dairy and fresh cheese. Food safety note: refrigerate within two hours of cooking to reduce bacterial growth.
Creative twists
- Smoked cheddar and cooked turkey bacon: add cubes of smoked cheddar and crisp turkey bacon for a smoky, savory variation.
- Veg-forward/vegan: swap butter for olive oil, use flour-free white bean purée or a cashew cream and nutritional yeast for cheesiness.
- Cauliflower combo: use half broccoli, half cauliflower for a milder flavor and creamier mouthfeel when puréed.
- Spicy kick: add a pinch of cayenne or a spoonful of chipotle in adobo for warmth.
- Chunky vs. smooth: pulse half the soup for a creamy base with broccoli chunks, or blend entirely for velvety texture.
Common questions
Can I make this with frozen broccoli?
A: Yes. Frozen broccoli works well—add it straight to the simmering base and cook until heated through. It will be softer than fresh, so watch timing.
How do I prevent the cheese from getting grainy?
A: Remove the pot from high heat before adding the cheese, use freshly shredded cheddar, and stir gently until melted. High heat causes the fats to separate and gives a gritty texture.
Can I reduce the calories without sacrificing flavor?
A: Use low-fat milk instead of whole, reduce butter to 2 tablespoons, and add a splash of low-sodium chicken or vegetable stock to maintain body. Add a tablespoon of cornstarch if you need more thickness.
Is it safe to freeze broccoli cheese soup?
A: Yes, but for best texture freeze before adding cream or extra cheese. Add those when reheating to keep the mouthfeel smooth.
How long does it take from start to finish?
A: About 30–40 minutes active time. If you purée the soup, add 5–10 minutes.
Conclusion
For another well-loved take on the classic, see the Best Broccoli Cheese Soup Recipe – The Pioneer Woman for a rich, restaurant-style version. If you want something similar, my Keto Broccoli Cheese Soup is worth a try.
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