Cheesy Broccoli Soup is that perfect blend of creamy, cheesy goodness with tender broccoli pieces floating in every spoonful. It’s warm, comforting, and has just the right amount of cheesy flavor to make you feel cozy on a chilly day. The broccoli adds a nice little crunch and freshness that balances out the richness of the cheese.
I love making this soup when I want something simple but satisfying. One little tip I’ve found is to use sharp cheddar cheese because it melts beautifully and gives the soup a nice tang. Sometimes I even toss in a sprinkle of garlic or a pinch of nutmeg to add a subtle layer of flavor that keeps it interesting without overcomplicating the recipe.
For me, this soup is best served with a crusty piece of bread on the side to scoop up every last drip. It’s the kind of meal that feels homemade and just right for sitting down and relaxing with a good book or sharing a quiet evening with family. Whenever I make this, it feels like a little warm hug in a bowl.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is great for color and texture, but frozen works just as well and saves time. Just thaw it slightly before adding.
Cheese: Sharp cheddar is the star here. It melts well and gives a strong cheesy flavor. If you want a milder taste, try gouda or Monterey Jack.
Milk: Whole milk makes the soup creamy. If you prefer lighter options, try 2% or even unsweetened almond milk. Just note the texture will be less rich.
Flour & Butter (Roux): These help thicken the soup. For gluten-free, use a gluten-free flour blend or cornstarch (about half the amount) as a thickener.
Bothers & Seasonings: Chicken broth adds flavor, but vegetable broth is a great vegetarian choice. Don’t skip the thyme and nutmeg; they add subtle, warm notes.
How Do You Make the Soup Thick, Creamy, and Full of Flavor?
The key to a creamy cheese soup is the roux and slow cheese melting. Here’s how to nail it:
- First, cook your onion and garlic gently in butter. This softens them and brings out sweetness without browning.
- Add flour and cook it a couple of minutes to get rid of the raw taste. This makes your soup smooth, not grainy.
- Slowly whisk in milk, stirring constantly to avoid lumps. Wait for it to thicken before moving on.
- Add broth and seasonings, then cook broccoli until just tender to keep a good bite.
- Puree half the soup for creaminess but leave some chunks for texture.
- Lower heat before adding cheese. High heat can cause cheese to clump or separate; gentle stirring helps it melt smoothly.
- Taste at the end to adjust salt, pepper, or add a pinch of nutmeg for warming spice.
These steps ensure your cheesy broccoli soup is rich, smooth, and packed with flavor every time.
Equipment You’ll Need
- Large pot – perfect for cooking the broccoli and simmering the soup evenly.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Whisk – helps you blend flour and milk smoothly to avoid lumps in the roux.
- Immersion blender or regular blender – to puree half the soup for a creamy texture.
- Measuring cups and spoons – precise measurements keep your soup balanced in flavor and thickness.
Flavor Variations & Add-Ins
- Add cooked bacon or ham for a smoky, meaty twist that pairs well with cheesy broccoli.
- Swap cheddar for pepper jack cheese to give the soup a mild spicy kick.
- Mix in sautéed mushrooms or roasted red peppers to boost depth and veggies.
- Stir in a spoonful of Dijon mustard for tang and complexity that cuts through the richness.
How to Make Cheesy Broccoli Soup
Ingredients You’ll Need:
- 4 cups broccoli florets (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese (optional)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole milk preferred for creaminess)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional, for mild kick)
- ¼ teaspoon nutmeg (optional)
- ½ teaspoon dried thyme or Italian seasoning
- Bread or crackers for serving (optional)
How Much Time Will You Need?
This soup takes about 40 minutes from start to finish — around 10 minutes to prep your ingredients and about 30 minutes to cook and gently simmer the soup until it’s thick, cheesy, and the broccoli is tender.
Step-by-Step Instructions:
1. Cook the Aromatics:
Melt the butter in a large pot over medium heat. Add the chopped onion and garlic, cooking until they’re soft and smell wonderful, about 3 to 4 minutes.
2. Make the Roux:
Sprinkle the flour over the onions and garlic, stirring constantly so it cooks evenly. Let it cook for 2 minutes until it’s bubbly and just starting to turn pale golden — don’t let it brown.
3. Add Milk and Broth:
Slowly whisk the milk into the roux, making sure there aren’t lumps. Keep stirring until the mixture thickens a little, about 3 to 5 minutes. Then pour in the broth, stirring as you go.
4. Season and Simmer:
Add salt, pepper, crushed red pepper flakes, nutmeg, and thyme. Bring the soup to a light boil, then turn the heat down to low and let it simmer gently.
5. Cook the Broccoli:
Add the broccoli florets to the pot and cook until they’re tender but still have a little bite — around 10 to 12 minutes.
6. Blend the Soup:
Carefully ladle about half the soup into a blender (or use an immersion blender right in the pot), and blend until smooth. Stir the pureed soup back into the pot to combine with the chunky broccoli.
7. Add the Cheese:
Turn the heat to low and stir in the shredded cheddar and Parmesan until melted and silky. Taste the soup and add more salt or pepper if you like.
8. Serve It Up:
Ladle the hot soup into bowls. Add an extra sprinkle of cheddar cheese on top if you want — it melts nicely over the warm soup. Serve with crusty bread or crackers for dipping and enjoy!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli works well and is convenient. Just thaw it slightly before adding to the soup, or add it directly and cook a few minutes longer to ensure it’s tender.
How Can I Make This Soup Vegetarian?
Use vegetable broth instead of chicken broth to keep it vegetarian. All other ingredients work the same, and the flavor will still be delicious and cheesy!
Can I Make Cheesy Broccoli Soup Ahead of Time?
Yes! You can prepare the soup up to 2 days in advance and store it in an airtight container in the fridge. Reheat gently on the stove, stirring occasionally to keep it creamy.
What’s the Best Way to Reheat Leftovers?
Warm the soup gently on the stove over low heat, stirring often to prevent the cheese from separating or sticking. If it thickens too much, add a splash of milk or broth to loosen it up.
