Creamy, comforting, and packed with rich cheesy flavor, this broccoli cheese soup is everything you want in a cozy bowl. Tender broccoli florets simmered in a velvety cheese base make this soup satisfying, warming, and perfect for any season, whether served as a main dish or a hearty starter.
Why You’ll Love This Recipe
This soup delivers a perfect balance of creaminess and fresh vegetable flavor. It is easy to make with simple pantry ingredients, comes together in under an hour, and tastes like something you would order at a restaurant. The texture is smooth yet hearty, the cheese flavor is bold without being overwhelming, and it is a great way to enjoy broccoli in a comforting form.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups fresh broccoli florets, finely chopped
1 medium onion, finely diced
2 cloves garlic, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups vegetable broth
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, freshly grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 cup carrot, finely grated
Directions
In a large pot, melt the butter over medium heat until fully melted.
Add the diced onion and cook for 4 to 5 minutes, stirring frequently, until soft and translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the onion mixture and stir continuously for 1 to 2 minutes to form a smooth roux.
Slowly pour in the vegetable broth while whisking to prevent lumps.
Add the milk and heavy cream, stirring well, and bring the mixture to a gentle simmer.
Add the chopped broccoli and grated carrot, then simmer for 15 to 20 minutes until the vegetables are tender.
Reduce the heat to low and gradually stir in the grated cheddar cheese until completely melted and smooth.
Season with salt, black pepper, and nutmeg, adjusting to taste.
For a smoother texture, blend part or all of the soup using an immersion blender, if desired. Serve hot.
Servings and timing
This recipe makes 4 generous servings.
Preparation time is approximately 15 minutes, and cooking time is about 30 minutes, making the total time around 45 minutes.
Variations
For a lighter version, replace the heavy cream with additional milk. You can add cauliflower for extra body or use a blend of cheeses such as cheddar and mozzarella for a milder flavor. For added texture, reserve some broccoli and stir it in after blending.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often to prevent the cheese from separating. If the soup thickens, add a splash of milk or broth to reach the desired consistency.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Thaw it slightly and adjust the cooking time as it may become tender faster.
What type of cheese is best for this soup?
Sharp cheddar provides the best flavor, but mild cheddar can be used for a less intense taste.
Can I make this soup gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for cooking.
How do I prevent the cheese from becoming grainy?
Lower the heat before adding cheese and add it gradually while stirring continuously.
Can I make this soup ahead of time?
Yes, it can be made a day in advance and reheated gently before serving.
Is this soup suitable for children?
Absolutely, its creamy texture and mild flavor make it very kid-friendly.
Can I blend the soup completely?
Yes, blending the soup fully will give you a smooth, creamy consistency.
What can I serve with broccoli cheese soup?
It pairs well with crusty bread, dinner rolls, or a simple side salad.
Can I freeze this soup?
Freezing is not recommended as dairy-based soups can separate when thawed.
How can I make the soup thicker?
Let it simmer a bit longer or add a small slurry of flour and milk while cooking.
Conclusion
This broccoli cheese soup is a reliable, comforting recipe that delivers rich flavor and creamy texture every time. Simple to prepare and deeply satisfying, it is a dish you will come back to whenever you need a warm, homemade meal that feels both nourishing and indulgent.
This creamy and comforting broccoli cheese soup features tender broccoli florets, grated carrot, and a rich cheddar cheese base. It’s smooth, flavorful, and easy to make in under an hour — perfect as a main dish or hearty starter.
Ingredients
4 cups fresh broccoli florets, finely chopped
1 medium onion, finely diced
2 cloves garlic, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups vegetable broth
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, freshly grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 cup carrot, finely grated
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and cook for 4–5 minutes until soft and translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the onion mixture and stir continuously for 1–2 minutes to form a roux.
Slowly whisk in the vegetable broth to avoid lumps.
Add the milk and heavy cream, stir, and bring to a gentle simmer.
Add chopped broccoli and grated carrot. Simmer for 15–20 minutes until vegetables are tender.
Lower the heat and gradually stir in the cheddar cheese until melted and smooth.
Season with salt, pepper, and nutmeg to taste.
Blend part or all of the soup for a smoother texture, if desired. Serve hot.
Notes
Use frozen broccoli if fresh is unavailable; thaw slightly before adding.
For a lighter soup, substitute heavy cream with milk.
Mix cheeses for a custom flavor blend—try mild cheddar or mozzarella.
To thicken soup, simmer longer or add a flour-milk slurry.
