Cheesy Broccoli Soup is a comforting and hearty bowl filled with tender broccoli and creamy melted cheese that feels like a warm hug on a chilly day. The rich cheese flavor blends perfectly with the fresh green broccoli, making every spoonful smooth, cheesy, and satisfying.
I love making this soup when I want something quick but still special. It’s one of those recipes where a few simple ingredients come together to make something really cozy and tasty. Plus, the cheesy goodness is a total crowd-pleaser — even picky eaters tend to go back for seconds!
My favorite way to enjoy this soup is with a piece of crusty bread for dipping or a sprinkle of extra cheese on top. It’s perfect for a casual lunch or an easy dinner when you just want to stay in and feel cozy. Whenever I make it, it reminds me of lazy weekends spent curled up with a warm bowl and a good book.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets give the best texture and flavor. If you’re short on time, frozen broccoli works fine but avoid overcooking to keep its bright color and bite.
Cheddar Cheese: Sharp cheddar adds bold flavor and creaminess. Mild cheddar can be used for a softer taste, or try Monterey Jack or Colby for a different twist.
Milk: Whole milk makes the soup creamy. For a lighter version, use 2% or even unsweetened almond milk, but the soup won’t be as rich.
Butter & Flour (Roux): These thicken the soup and give it body. To keep it gluten-free, substitute regular flour with a gluten-free blend or cornstarch (use half the amount with cornstarch).
Broth: Chicken broth lends depth, but vegetable broth works great for a vegetarian option. Choose low-sodium to control saltiness.
How Do You Get the Perfect Texture in Cheesy Broccoli Soup?
The texture is all about balancing blended and chunky broccoli. Here’s how to get it right:
- Cook broccoli until tender but still bright green — about 8-10 minutes. Overcooking makes it mushy and dull in color.
- Use an immersion blender to pulse the soup a few times, so some broccoli pieces remain for texture. If using a regular blender, blend only half the soup and mix it back.
- Stir in cheese off the heat or on very low to avoid graininess or clumping.
Taking your time in each step ensures a smooth and creamy soup with just enough broccoli bite to enjoy in every spoonful.
Equipment You’ll Need
- Large pot – perfect for cooking the soup evenly and giving you room to stir without spills.
- Wooden spoon or heat-safe spatula – great for stirring the roux and soup without scratching your pot.
- Whisk – helpful when adding broth and milk to avoid lumps in the sauce.
- Immersion blender – lets you blend the soup right in the pot for easy texture control.
- Measuring cups and spoons – to keep your ingredient amounts accurate for best results.
Flavor Variations & Add-Ins
- Swap cheddar for gouda or pepper jack – adds a smoky or spicy kick to the soup’s flavor.
- Add cooked bacon bits or ham – gives a salty, meaty boost that pairs well with creamy cheese.
- Stir in roasted cauliflower or potatoes – adds extra creaminess and makes the soup heartier.
- Mix in a pinch of nutmeg or cayenne pepper – for warmth and a subtle spicy note without overpowering.
How to Make Cheesy Broccoli Soup?
Ingredients You’ll Need:
- 4 cups fresh broccoli florets
- 1 medium carrot, shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups milk (whole milk preferred)
- 2 cups shredded sharp cheddar cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (plus extra for garnish)
- ¼ teaspoon dried thyme or Italian seasoning (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 20 minutes to cook. In less than half an hour, you’ll have a creamy, cheesy soup ready to warm you up!
Step-by-Step Instructions:
1. Cook the Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft, about 4-5 minutes. Then add the garlic and cook for 30 seconds more until fragrant.
2. Make the Roux:
Stir in the flour and cook, stirring constantly, for 1-2 minutes. This helps get rid of the raw flour taste.
3. Add Broth and Milk:
Slowly whisk in the broth and milk to avoid lumps. Bring the mixture to a gentle simmer and let it thicken slightly, about 5 minutes.
4. Cook Broccoli and Carrot:
Add the broccoli florets and shredded carrot. Cover the pot and simmer until the broccoli is tender but still bright green, around 8-10 minutes.
5. Blend the Soup:
Use an immersion blender to pulse the soup a few times, leaving some broccoli chunks for texture. Or blend half the soup in a regular blender and return it to the pot.
6. Add Cheese and Season:
Stir in the shredded cheddar cheese until melted and smooth. Add salt, pepper, and optional seasoning like thyme. Taste and adjust as needed.
7. Serve:
Ladle soup into bowls. Garnish with extra shredded cheese and a sprinkle of black pepper. Serve hot with crusty bread or crackers for dipping. Enjoy!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well! Just thaw it completely and drain any excess water before adding to the soup to avoid thinning out the broth.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep it smooth and creamy.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. When reheating, warm slowly on the stove or in the microwave, stirring to prevent the cheese from clumping.
Can I Use a Different Cheese?
Yes! Cheddar is classic, but feel free to try gouda, Monterey Jack, or Pepper Jack for different flavors. Just choose a cheese that melts well for the best texture.