Broccoli Cheese Soup

Why You’ll Love This Recipe

• Rich, creamy, and full of comforting flavor
• Loaded with tender broccoli and melted cheese
• Easy to make with simple pantry ingredients
• Perfect for cozy lunches or dinners
• Great served with bread or crackers
• Family-friendly and satisfying
• Delicious leftovers for the next day

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butter
olive oil
onion, chopped
garlic, minced
carrots, shredded
broccoli florets, chopped
all-purpose flour
chicken broth or vegetable broth
milk
heavy cream
cheddar cheese, shredded
salt
black pepper
paprika, optional

Directions

1. In a large pot, melt the butter with olive oil over medium heat.
2. Add the chopped onion and cook for about 4–5 minutes until softened.
3. Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Add the shredded carrots and chopped broccoli and cook for about 3–4 minutes.
5. Sprinkle the flour over the vegetables and stir well to form a roux.
6. Slowly pour in the chicken broth while stirring to prevent lumps.
7. Add the milk and bring the soup to a gentle simmer.
8. Cook for about 10–12 minutes until the broccoli becomes tender.
9. Stir in the heavy cream and shredded cheddar cheese.
10. Continue stirring until the cheese melts completely and the soup becomes smooth and creamy.
11. Season with salt, black pepper, and paprika if desired.
12. Serve hot with bread or crackers.

Servings and timing

Servings: 4–6

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

For a thicker soup, add a little extra flour when making the roux or blend part of the soup for a smoother texture.

You can substitute half-and-half instead of heavy cream for a lighter version.

Add cooked chicken or crispy bacon pieces to make the soup more filling.

For extra flavor, mix in different cheeses such as mozzarella, gouda, or parmesan along with the cheddar.

If you prefer a smoother soup, blend it with an immersion blender before adding the cheese.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.

To reheat, warm the soup on the stovetop over medium-low heat or microwave in short intervals, stirring occasionally.

If the soup thickens too much during storage, add a splash of milk or broth while reheating.

Freezing is possible, but dairy-based soups may slightly change texture after thawing.

FAQs

Can I use frozen broccoli for this soup?

Yes, frozen broccoli works well and can be added directly to the soup.

What type of cheese works best?

Sharp cheddar cheese is the most popular choice because it melts well and provides strong flavor.

How do I make the soup thicker?

You can add extra flour to the roux or blend part of the soup to create a thicker texture.

Can I make this soup vegetarian?

Yes, simply use vegetable broth instead of chicken broth.

Can I use pre-shredded cheese?

Freshly shredded cheese melts better and gives a smoother texture, but pre-shredded cheese can still be used.

Why is my cheese not melting smoothly?

Cheese can clump if the soup is too hot. Reduce the heat and stir gradually when adding the cheese.

Can I make this soup gluten-free?

Yes, use a gluten-free flour substitute or cornstarch to thicken the soup.

What can I serve with broccoli cheese soup?

Crusty bread, garlic bread, crackers, or a side salad pair perfectly.

Can I add other vegetables?

Yes, cauliflower, potatoes, or spinach can be added for extra variety.

Can I blend the soup completely?

Yes, blending the soup creates a smooth and creamy texture if you prefer fewer chunks.

Conclusion

Broccoli Cheese Soup is a rich and comforting dish that combines tender broccoli with creamy melted cheese in a flavorful broth. Easy to prepare and incredibly satisfying, it’s a perfect meal for cozy nights or quick lunches. With its creamy texture and savory taste, this classic soup is sure to become a favorite in any kitchen.

Broccoli Cheese Soup

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Broccoli Cheese Soup is a creamy and comforting classic made with tender broccoli, shredded carrots, and rich melted cheddar cheese in a smooth savory broth. This hearty soup is warm, satisfying, and perfect for cozy meals at home.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4-6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

• Butter
• Olive oil
• Onion, chopped
• Garlic, minced
• Carrots, shredded
• Broccoli florets, chopped
• All-purpose flour
• Chicken broth or vegetable broth
• Milk
• Heavy cream
• Cheddar cheese, shredded
• Salt
• Black pepper
• Paprika (optional)

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Instructions

1. In a large pot, melt the butter with olive oil over medium heat.
2. Add the chopped onion and cook for about 4–5 minutes until softened.
3. Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Add the shredded carrots and chopped broccoli and cook for about 3–4 minutes.
5. Sprinkle the flour over the vegetables and stir well to create a roux.
6. Slowly pour in the chicken broth while stirring continuously to prevent lumps.
7. Add the milk and bring the soup to a gentle simmer.
8. Cook for about 10–12 minutes until the broccoli becomes tender.
9. Stir in the heavy cream and shredded cheddar cheese.
10. Continue stirring until the cheese melts completely and the soup becomes smooth and creamy.
11. Season with salt, black pepper, and paprika if desired.
12. Serve hot with bread or crackers.

Notes

• Blend part of the soup with an immersion blender for a thicker and smoother texture.
• Half-and-half can be used instead of heavy cream for a lighter version.
• Add cooked chicken or bacon pieces for extra protein and flavor.
• Combine cheeses such as mozzarella, gouda, or parmesan with cheddar for deeper flavor.
• Frozen broccoli can be used if fresh broccoli is unavailable.
• Store leftovers in the refrigerator for up to 4 days and reheat gently with extra milk or broth if needed.

Nutrition

• Serving Size: 1 bowl
• Calories: 360 kcal
• Sugar: 6 g
• Sodium: 620 mg
• Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 14 g
• Cholesterol: 60 mg