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Broccoli Cheese Soup
This creamy broccoli and cheese soup is quick, comforting, and packed with flavor. It’s perfect for family dinners or a cozy meal anytime!
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Warm up with this cozy, creamy broccolicheese soup. Packed with tender broccoli and melty cheese, it’s perfect for chilly days. It’s easy to make and perfect for lunch or dinner. Ready in just forty-five minutes, this soup is the ultimate comfort food!
This broccoli cheese soup recipe is simple to follow. Check out the step-by-step photos and directions below. We also share pro tips and tricks to make it just right. Plus, we answer frequently asked questions to help you get it perfect every time!
This recipe stands out with fresh ingredients and simple steps that anyone can follow. You’ll love how easy it is to prepare and how comforting it tastes, making it a go-to for cozy nights in.
Ingredients for Broccoli Cheese Soup
What you'll need to make this Broccoli Cheese Soup recipe:
🥦 8 tablespoons salted sweet cream butter
🥦 1 cup finely chopped sweet yellow onion
🥦 1 tablespoon fresh minced garlic
🥦 ⅓ cup all-purpose flour
🥦 2½ cups chicken broth
🥦 2 cups whole milk
🥦 1 cup heavy cream
🥦 3½ cups fresh broccoli florets
🥦 3½ cups fresh shredded extra sharp cheddar cheese (+ ¼ cup for optional garnish)
🥦 ½ cup shredded Parmesan cheese
🥦 1½ teaspoons kosher salt
🥦 1 teaspoon fresh cracked pepper
Substitutions and Additions
Change up your cheese and broccoli soup recipe based on what you have on hand, simply by swapping out ingredients and adding tasty extras! Here are some top substitutions and additions that will make your soup uniquely yours:
💡 Add Bacon: For extra crunch and a smoky flavor, sprinkle in cooked bacon pieces just before serving.
💡 Substitute Cheese: Use sharp cheddar for a bolder, tangier taste in your broccoli and cheese soup.
💡 Add Garlic: Boost the flavor by sautéing garlic before adding the broth for a richer, more savory base.
💡 Chicken Broth: You can substitute vegetable broth and make your broccoli soup vegetarian. It will still provide a savory base but with a slightly different flavor.
How to Make Broccoli Cheese Soup
Get ready for a cozy bowl of cheese & broccoli soup! Follow our pictures, step-by-step instructions, and tips below. Let’s get started and enjoy this creamy, cheesy goodness!
✅ FIRST STEP: Start by gathering all your ingredients. Finely chop the sweet yellow onion, and mince the fresh garlic. Chop the broccoli into small pieces. Measure out all other ingredients to have everything ready before you start cooking.
✅ SECOND STEP: In a large soup pot, melt the butter over medium-high heat.
Pro Tip
You can make this soup in a Dutch oven if you prefer.
✅ THIRD STEP: Add the finely chopped sweet yellow onion to the melted butter. Cook uncovered for four to five minutes, stirring constantly, until the onion is softened and translucent.
Cooking the onion first helps build a flavorful base for the soup.
✅ FOURTH STEP: Lower the heat to medium-low and add the minced garlic. Stir constantly as you cook the garlic for one minute.
Pro Tip
Garlic can burn easily, so keep stirring and don’t let it sit too long in one spot.
Make A Roux
✅ FIFTH STEP: Add the all-purpose flour to the pot and allow it to melt into the butter. Cook for one minute, stirring constantly.
Pro Tip
This step is crucial for creating a roux, which will thicken the soup. Make sure the flour is fully incorporated and cooked through to avoid any raw flour taste.
✅ SIXTH STEP: Whisk in the chicken broth, whole milk, and heavy cream. Continue to whisk to combine and break up any lumps.
The mixture should be smooth and creamy.
Let the Soup Thicken
✅ SEVENTH STEP: Lower the heat to low and allow the soup to begin to thicken and slightly bubble. Stir occasionally to keep it from sticking to the bottom of the pot.
✅ EIGHTH STEP: Add the fresh chopped broccoli florets to the pot. Continue to stir occasionally to keep the soup from scorching. Cook for 10-12 minutes, or until the broccoli softens.
✅ NINTH STEP: Remove the soup from the heat. Stir in the grated sharp cheddar cheese and Parmesan.
Stir until the melted cheese is completely incorporated into the soup.
✅ TENTH STEP: Serve the soup hot, garnished with an optional extra quarter cup of shredded cheese on top. This final touch adds a nice visual appeal and extra cheesy flavor.
Pro Tip
For a smoother soup, blend it with an immersion blender or in a food processor. You can also lightly mash the broccoli with a potato masher.
How To Serve Broccoli Cheese Soup
This cheesy soup is perfect for family meals when you need something quick and comforting. It’s delicious enough to serve to guests or bring to a potluck.
To transport your soup, heat it in a Crock Pot with a tight-fitting lid. Keep it on the warm setting while serving. Be sure to serve your soup with crusty garlic bread to soak up every last drop!
🥣 Serve it at Dinner: This soup makes a filling and comforting meal, especially on a chilly evening. Pair it with a hearty sandwich like a tuna melt or baked ham and cheese for the ultimate comfort meal.
🥣 Serve it at a potluck: Broccoli and cheese soup is a crowd-pleaser and easy to share. Serve it alongside baked ziti or creamy mashed potatoes to make it even more satisfying.
🥣 Serve it on a cold winter day: Nothing beats a warm bowl of soup in winter. Add a side of crispy chicken tenders or cheesy breadsticks to complete the meal.
Why You'll Love This Broccoli Cheese Soup Recipe
This easy broccoli cheese soup has earned a special place in our hearts. It's easy, comforting, and perfect for any occasion. Here are the reasons why this soup is such a favorite:
💛 Quick to Make: You can whip up a warm, hearty bowl of soup in just forty-five minutes.
💛 Rich and Creamy: The cheese and broccoli blend into the perfect creamy consistency everyone loves.
💛 Crowd-Pleaser: It’s so good, even picky eaters will ask for seconds.
💛 Simple Ingredients: You likely have everything you need in your pantry already.
💛 Family-Friendly: Kids and adults both love the comforting flavors in every spoonful.
This broccoli and cheese soup is a winner for any meal, and it’s easy to see why it’s a favorite!
Recipe FAQ
Here is a lit of Frequently Asked Questions about making broccoli cheese soup!
🥦 Can I make this broccoli and cheese soup without heavy cream?
Yes, you can use whole milk or half-and-half instead of heavy cream. This will still give the soup a creamy texture but with less richness.
🥦 Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this soup. Just be sure to thaw it and drain excess water before adding it to the soup.
🥦 How can I make this soup thicker?
To thicken the soup, you can add more cheese or a slurry of cornstarch and water. Stir until it reaches your desired thickness.
🥦 What type of cheese should I use for broccoli and cheese soup?
Sharp cheddar cheese gives the soup a bold, tangy flavor, but you can also use mild cheddar or a cheese blend.
🥦 How long will this broccoli and cheese soup stay fresh?
This soup will stay fresh in the fridge for up to three days. Be sure to store it in an airtight container.
🥦 Can I use a different type of broth for this recipe?
Yes, you can use vegetable broth or chicken broth instead of chicken broth, depending on your preference.
Serving FAQ
Here is a lit of Frequently Asked Questions when serving broccoli cheese soup!
🧀 What’s the best way to serve broccoli and cheese soup at a dinner party?
Serve the soup in small bowls for easy portions. Garnish with extra shredded cheese and a sprinkle of herbs.
🧀 Should I serve broccoli and cheese soup with bread?
Yes, serve the soup with crusty bread or a soft roll to soak up the creamy goodness.
🧀 Is this broccoli and cheese soup good for a family meal?
Absolutely! The creamy texture and cheesy flavor make it a hit with both kids and adults alike.
🧀 Can I serve this soup in bread bowls?
Yes, bread bowls are a fun and unique way to serve this soup. They add extra flavor and make it more festive.
🧀 What’s the best way to serve this soup for a potluck?
Transport the soup in a Crock Pot to keep it warm. Serve with a ladle for easy serving.
🧀 Can I make this soup a main dish for a meal?
Yes, this broccoli cheddar cheese soup recipe is hearty enough to be a main dish. Pair it with a simple side for balance.
Storage FAQ
Here is a lit of Frequently Asked Questions when storing broccoli cheese soup!
Storing your broccoli and cheese soup the right way lets you savor its rich, comforting flavor for days. Whether preparing it in advance or saving leftovers, here's how to store and reheat your soup.
🥦 Can I prepare broccoli and cheese soup ahead of time?
Yes, you can make the soup ahead of time. Store it in an airtight container in the fridge for up to three days.
🥦 What's the best way to store leftover broccoli and cheese soup?
Store leftover soup in an airtight container in the fridge. It will stay fresh for about three days.
🥦 Can I freeze broccoli and cheese soup?
For longer storage, simply freeze your cheesy broccoli soup. Allow the soup to cool completely and then transfer it to a freezer-safe container. It can be stored in the freezer for up to three months.
🥦 How do I thaw frozen broccoli and cheese soup?
Thaw the soup in the fridge overnight.
🥦 How should I reheat broccoli and cheese soup when ready to serve?
Reheat the soup on the stove over medium heat, stirring frequently, until it’s heated through. You can also use a microwave.
🥦 Can I reheat broccoli and cheese soup in the microwave?
Yes, you can reheat the soup in the microwave. Heat in thirty second intervals, stirring each time to prevent overheating.
More Broccoli Recipes You Might Like!
Broccoli Cheese Soup
This creamy broccoli and cheese soup is quick, comforting, and packed with flavor. It’s perfect for family dinners or a cozy meal anytime!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 8 tablespoons salted sweet cream butter
- 1 cup finely chopped sweet yellow onion
- 1 tablespoon fresh minced garlic
- ⅓ cup all-purpose flour
- 2½ cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 3½ cups fresh broccoli florets
- 3½ cups fresh shredded extra sharp cheddar cheese (plus ¼ cup for optional garnish)
- ½ cup shredded parmesan cheese
- 1½ teaspoons kosher salt
- 1 teaspoon fresh cracked black pepper
DIRECTIONS
- Using a 4-5 quart heavy-bottomed stockpot over medium-high heat, melt the butter.
- Add the onion and cook uncovered for 4-5 minutes, or until the onion is softened and translucent, stirring constantly.
- Lower the heat to medium-low and add the garlic. Cook for 1 minute, stirring constantly.
- Add the flour, and cook for 1 minute, stirring constantly.
- Whisk in the chicken broth, milk, and heavy cream. Continue to whisk to combine and break any lumps.
- Lower the heat to low and allow the soup to begin to thicken and slightly bubble.
- Add the broccoli. Continue to stir occasionally to keep the soup from scorching. Cook for 10-12 minutes, or until the broccoli softens.
- Remove the soup from the heat. Stir in the grated sharp cheddar cheese and parmesan. Stir until the cheese is completely incorporated.
Notes
- You can also make this soup in a Dutch oven if you prefer.
- Garlic can burn easily, so keep stirring and don’t let it sit too long in one spot.
- This step is crucial for creating a roux, which will thicken the soup. Make sure the flour is fully incorporated and cooked through to avoid any raw flour taste.
- For a smoother soup, blend it with an immersion blender or in a food processor. You can also lightly mash the broccoli with a potato masher.
Nutrition
Calories: 511kcal | Carbohydrates: 14g | Protein: 19g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 1267mg | Potassium: 348mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1682IU | Vitamin C: 37mg | Calcium: 552mg | Iron: 1mg
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Comments
Ryan S. says
I’ve tried a few broccoli cheddar soups but this one is my favorite. The flavor is rich and cheesy without being too heavy, and the leftovers reheated great for lunch the next day.
Emily P. says
I added a bit more garlic than called for because I like a punch, and it worked. My picky kid who “hates vegetables” ate two bowls, so that’s a win.