Oh, where do I even begin with this broccoli cheese soup? It’s more than just soup to me; it’s a warm hug in a bowl, a trip back to my grandma’s kitchen on a chilly Sunday, and honestly, a lifesaver on those nights when dinner seems impossible. You know the drill – everyone’s tired, the fridge looks bare, and the thought of making something elaborate feels like climbing Mount Everest. That’s when this broccoli cheese soup swoops in, saving the day with its incredibly rich flavor and surprising ease. It’s got that velvety smooth texture that’s miles away from any watery diner version, and the cheese factor? Let’s just say it’s a generous, unapologetic amount that makes everything taste utterly divine. If you’ve ever tried making soup from scratch and ended up with something… well, less than spectacular, this recipe is your new best friend. It’s honestly as comforting as a perfectly baked chocolate chip cookie, but somehow much more appropriate for dinner!
What is Broccoli cheese soup?
So, what exactly *is* this magical broccoli cheese soup that has a permanent spot in my recipe rotation? Think of it as the ultimate comfort food, elevated. It’s essentially a creamy, dreamy soup packed with tender florets of broccoli and, of course, a generous amount of melted cheese. The “cheese soup” part usually means it’s made with a roux (that’s just butter and flour cooked together) to thicken the base, followed by milk or cream and then loads of your favorite cheese. My version goes a little beyond the basic; it’s got layers of flavor that make it taste like it came from a gourmet restaurant, not just my stovetop. The name itself evokes warmth and coziness, doesn’t it? It’s straightforward, delicious, and universally loved – a true classic for a reason. It’s the kind of dish that makes even the pickiest eaters in my family ask for seconds, which, as any parent knows, is basically a culinary miracle.
Why you’ll love this recipe?
Okay, let me tell you why this broccoli cheese soup is going to become your go-to, just like it is mine. First and foremost, the FLAVOR. Oh my goodness, the flavor! It’s incredibly rich and savory, with the fresh, slightly sweet taste of broccoli shining through, all married together by that glorious, gooey cheese. It’s not just cheesy; it’s *complexly* cheesy, thanks to a couple of different varieties I like to use (more on that later!). Then there’s the SIMPLICITY. Seriously, despite how restaurant-quality it tastes, this soup is remarkably easy to whip up. I’m talking about a recipe that even a beginner cook can nail, and it comes together in under an hour, making it perfect for weeknights. And let’s talk COST-EFFICIENCY. Broccoli and cheese are generally pretty budget-friendly ingredients, and this recipe uses pantry staples for the base, so you don’t need any fancy, expensive items. It’s a hearty meal that won’t break the bank. What I love most about this is its VERSATILITY. It’s fantastic on its own, but it’s also amazing served alongside crusty bread for dipping, or even as a filling for a baked potato. It’s truly a dish that fits any occasion, from a casual lunch to a comforting dinner. Compared to other broccoli cheese soup recipes out there, this one just hits different – it’s got that homemade touch that makes all the difference, and it’s far superior to anything you’d find from a can. Trust me on this one!
How do you make Broccoli cheese soup?
Quick Overview
Making this delicious broccoli cheese soup is surprisingly straightforward! We’ll start by building a flavorful base with some aromatics, then add our liquid and broccoli to cook until tender. The magic really happens when we stir in the cheese until it’s perfectly melted and creamy. It’s a process that’s hard to mess up, and the results are so rewarding. This method ensures a super smooth, lump-free soup with the freshest broccoli flavor. It’s the perfect example of how simple ingredients can transform into something truly spectacular with just a little bit of love and know-how. You’ll be amazed at how quickly you can go from raw ingredients to a bowl of pure comfort.
Ingredients
What is the creamy base?
2 tablespoons unsalted butter: This is the foundation of our roux, giving the soup its luxurious texture. Make sure it’s good quality butter; it makes a difference! I always use unsalted so I can control the saltiness better.
1 medium yellow onion, finely chopped: Provides a sweet, savory base. Chop it nice and small so it melts into the soup.
2 cloves garlic, minced: Because what soup isn’t better with garlic? Freshly minced is best for that punch of flavor.
1/4 cup all-purpose flour: This, along with the butter, creates our roux to thicken the soup. Don’t skimp on this step; it’s crucial for creaminess!
4 cups chicken or vegetable broth: The liquid gold! I prefer low-sodium so I can adjust the saltiness myself. Chicken broth adds a bit more depth, but veggie broth works beautifully if you’re keeping it vegetarian.
2 cups milk (whole or 2%): For that ultimate creamy texture. I’ve experimented with almond milk, and it actually makes it even creamier without a weird taste, which is a fun surprise if you need a dairy-free option, though I prefer dairy for tradition.
1 teaspoon Dijon mustard: This is my secret weapon! It adds a subtle tang that cuts through the richness and enhances the cheese flavor without making it taste “mustardy.” You won’t regret it.
For the Broccoli & Cheese Goodness:
4 cups broccoli florets (about 1 lb): Fresh is best here! I like to cut mine into bite-sized pieces, some smaller for quicker cooking, some slightly larger for texture. Frozen works in a pinch, but fresh really gives the best flavor.
2 cups shredded sharp cheddar cheese: The star of the show! Sharp cheddar gives a great flavor punch. I always shred my own from a block; pre-shredded cheese has anti-caking agents that can make your soup a little less smooth.
1 cup shredded Monterey Jack or Gruyere cheese: For extra creaminess and a slightly nutty, more complex flavor. Gruyere is fantastic if you want to elevate it!
Optional Garnishes:
Freshly cracked black pepper
A pinch of red pepper flakes (for a little kick!)
Chopped fresh chives or parsley
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab your favorite large pot or Dutch oven – the one you feel most comfortable with. Place it over medium heat. We’re not preheating the oven just yet, but getting our soup base started on the stovetop is step one. Make sure your pot is nice and dry before you add the butter. This initial step is all about setting the stage for a smooth, flavorful soup. It’s where the magic begins!
Step 2: Mix Dry Ingredients
Once the butter has melted and is starting to get a little foamy, add your finely chopped onion. Sauté for about 5-7 minutes, stirring occasionally, until the onions are softened and translucent. You don’t want them browned, just tender and sweet. Then, stir in your minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! Now, sprinkle the flour evenly over the onion and garlic mixture. This is where we make our roux! Cook, stirring constantly, for about 1-2 minutes. This cooks out the raw flour taste and creates a thickening paste. The mixture will look a bit like wet sand, and that’s exactly what you want. Proper cooking of the roux is key to a silky smooth soup, avoiding any chalky texture.
Step 3: Mix Wet Ingredients
Slowly pour in about 1 cup of the chicken or vegetable broth, whisking constantly to break up the roux. Keep whisking until you have a smooth paste. Then, gradually whisk in the remaining broth and the milk, a little at a time, ensuring everything is smooth before adding more. This gradual addition is super important to prevent lumps from forming and to achieve that beautifully creamy base. Once all the liquid is incorporated and the mixture is smooth, stir in the Dijon mustard. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Don’t let it boil rapidly; we just want it to thicken slightly.
Step 4: Combine
Once the base has thickened slightly and is simmering gently, it’s time to add the broccoli. Add all your prepared broccoli florets to the pot. Give it a good stir to make sure they’re submerged in the liquid. Cover the pot and let it simmer for about 10-15 minutes, or until the broccoli is tender when pierced with a fork. You want it cooked through but not mushy – tender-crisp is the ideal texture. This is also the time to taste your soup base and add salt and pepper if you feel it needs it, though I usually wait until the cheese is in to get a true taste of the final flavor.
Step 5: Prepare Filling
While the broccoli is simmering, if you haven’t already, make sure your cheeses are freshly shredded. This is non-negotiable for the best texture! I usually have my cheese shredded and ready to go in a bowl right next to the stove. This makes the next step super quick and easy. Having everything prepped and ready before you start adding the cheese ensures it melts smoothly without sitting around and clumping up. This little bit of foresight makes a big difference in the final outcome of your beautiful broccoli cheese soup.
Step 6: Layer & Swirl
Once the broccoli is tender, reduce the heat to low. This is crucial! If the soup is too hot when you add the cheese, it can separate or become greasy. Now, gradually add the shredded cheddar and Monterey Jack (or Gruyere) cheese, a handful at a time, stirring gently after each addition until the cheese is completely melted and incorporated. Keep stirring until you have a luscious, creamy, cheesy soup. The low heat and gradual addition are your best friends here for achieving that perfect, velvety texture. You’ll see it transform into pure liquid gold!
Step 7: Bake
Wait, bake? No, no, no! This is a stovetop soup, not baked! My apologies, I think I got ahead of myself with the enthusiasm! This beautiful broccoli cheese soup is actually ready to eat right after the cheese melts. The “baking” part might come in if you were making something like a broccoli cheese casserole, but for this soup, we’re done with the cooking. It’s all about that stovetop magic. So, after the cheese is melted, give it one final taste test and adjust seasonings if needed. If it seems a touch too thick for your liking, you can always stir in a little more milk or broth until it reaches your desired consistency. Honestly, the smell alone is enough to make you want to dive right in!
Step 8: Cool & Glaze
Again, no baking or glazing here! This soup is best served immediately after the cheese is melted. The “glaze” would be more of a finishing touch for something like a cake or pastry. For this broccoli cheese soup, the “finish” is in the garnishes! Let the soup sit off the heat for just a few minutes before serving to allow the flavors to meld and for it to cool slightly. It will be very hot straight off the stove, and we don’t want any burned tongues! Serving it just right is part of the whole experience.
Step 9: Slice & Serve
Ladle this gorgeous, creamy broccoli cheese soup into warm bowls. Garnish with a generous crack of fresh black pepper, a pinch of red pepper flakes if you like a little heat, and some chopped fresh chives or parsley for a pop of color and freshness. I find serving it while it’s hot but not scalding is perfect. It allows the creamy texture to be at its best. My kids actually prefer it with a few extra broccoli florets on top, just for fun. It’s a simple presentation that lets the soup itself be the star.
What to Serve It With
This broccoli cheese soup is so versatile, it can be paired with so many things, making it suitable for any meal of the day or even just a comforting snack. For BREAKFAST, it’s a bit unconventional, but I love a small bowl with a piece of toasted sourdough. It’s surprisingly satisfying and gives you a good dose of veggies to start the day. Pair it with a strong black coffee, and you’re set! For BRUNCH, it’s a showstopper. Serve it in individual ramekins and top with a swirl of cream and a sprinkle of crispy bacon bits. It’s elegant enough for guests and pairs wonderfully with mimosas or a dry sparkling wine. As DESSERT? Okay, hear me out – this is where it gets really creative. While it’s not a sweet dessert, I love serving a small, intensely flavored portion after a lighter meal, almost like a savory palate cleanser, perhaps with a tiny garnish of roasted pumpkin seeds. For COZY SNACKS, it’s the ultimate pairing with grilled cheese sandwiches. The gooey cheese in the sandwich and the creamy soup is a match made in heaven. Honestly, just a good, crusty baguette for dipping is all you really need. My family also loves it stuffed into baked potatoes – it’s a meal in itself!
Top Tips for Perfecting Your Broccoli Cheese Soup
Over the years, I’ve learned a few tricks that take this broccoli cheese soup from good to absolutely incredible. First, for ZUCCHINI PREP (wait, wrong recipe! Broccoli prep, of course!), make sure your broccoli is cut into uniform, bite-sized florets. This ensures even cooking. If using frozen broccoli, thaw it first and pat it dry to avoid adding too much extra water to the soup. When it comes to MIXING ADVICE, the biggest tip is patience with the roux. Cook it for those full 1-2 minutes to get rid of that raw flour taste, and whisk thoroughly when adding the liquids to prevent lumps. Remember, low and slow is key when adding the cheese – never dump it all in at once, and make sure the heat is very low. For SWIRL CUSTOMIZATION, while this soup is more blended, if you like visible broccoli pieces, don’t overcook them. You want them tender but not disintegrated. If you’re feeling fancy, you could even blend just half of the soup and add the rest of the broccoli back in for a mix of creamy and chunky textures. For INGREDIENT SWAPS, if you’re out of cheddar, a good Colby Jack or even a mild Gouda can work, but sharp cheddar truly offers the best flavor. For milk, I’ve tested this with almond milk and it actually made it even creamier! If you’re not a fan of Dijon, a tiny pinch of white pepper can add a subtle warmth. BAKING TIPS? As I mentioned, this is a stovetop wonder! Just ensure your heat is controlled throughout the process, especially when melting the cheese. Don’t let it come to a rolling boil after adding cheese, as it can cause separation. For serving, ladle it hot, but let it sit for a minute or two to avoid burning mouths. Trust me, it’s worth the wait!
Storing and Reheating Tips
This broccoli cheese soup is fantastic for leftovers, which is great because it makes a decent-sized batch! AT ROOM TEMPERATURE, it’s best to store it for no more than two hours. If you know you won’t be eating it all in that time, pop it in the fridge right away. For REFRIGERATOR STORAGE, make sure to let the soup cool down a bit before transferring it to an airtight container. It will stay fresh and delicious in the fridge for about 3 to 4 days. I’ve found that the flavor actually gets even better on the second day! When it comes to FREEZER INSTRUCTIONS, this soup freezes surprisingly well, though the texture might change very slightly once thawed. Let the soup cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be stored in the freezer for up to 3 months. To thaw, transfer it to the refrigerator overnight. For reheating, the best method is on the stovetop over low to medium heat, stirring frequently until heated through. If it seems a bit thick after thawing, add a splash of milk or broth to thin it out. You can also reheat individual portions in the microwave, stirring halfway through for even heating. GLOWING ADVICE? Never add the cheese before freezing if you plan to freeze it; it can sometimes become oily upon thawing. It’s best to reheat the soup base with the broccoli, and then stir in fresh shredded cheese at the end, melting it over low heat. This ensures that gorgeous, creamy texture stays intact.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite broccoli cheese soup recipe! It’s the kind of dish that just makes everything feel a little bit better, a little bit cozier. I hope you give it a try, and I really, really hope you love it as much as my family and I do. It’s simple, incredibly satisfying, and tastes like pure comfort. If you enjoy this recipe, you might also like my Creamy Tomato Basil Soup or my Hearty Lentil Stew – they’re in a similar vein of comforting, easy-to-make dishes. I can’t wait to hear what you think! Please leave a comment below and let me know how yours turned out, or if you tried any fun variations. And if you post a picture on social media, be sure to tag me – I love seeing your culinary creations! Happy cooking, and enjoy every spoonful!
Broccoli Cheese Soup
Ingredients
Main Ingredients
- 5 tablespoons unsalted butter divided
- 1 small yellow onion finely chopped
- 2 cloves garlic finely minced
- 2 carrots sliced into thin rounds
- 0.5 teaspoon salt
- 0.25 cup all-purpose flour
- 2 cups milk
- 2 cups low sodium chicken broth start with 2 cups and add more, if needed
- 1 bay leaf
- 16 ounces broccoli florets thaw if frozen
- 8 ounces low fat shredded cheddar cheese
- 0.5 teaspoon sweet paprika
- 0.25 teaspoon ground nutmeg
- salt and fresh ground black pepper to taste
Instructions
Preparation Steps
- Melt 2 tablespoons butter in a large saucepan or soup pot.
- Add onion, garlic, carrots, and salt to the melted butter and cook over medium heat for 5 minutes. Stir frequently to prevent burning.
- Add the rest of the butter and melt.
- Whisk in the flour and continue to whisk until incorporated.
- Slowly add milk and whisk until everything is well combined and there are no clumps.
- Whisk in the chicken broth, add the bay leaf, and turn up the heat to high; bring the soup to a boil.
- Add the broccoli florets, season soup with salt and pepper, and cook the soup over medium heat for 20 minutes.
- Remove from heat and pour batches of the soup into a high-powered blender or a food processor, and process until smooth. You can also use an immersion blender.
- Return the soup to the pot; continue to cook over medium-low heat for 1 minute. Add in the cheese and stir until melted and completely combined.
- Stir in the paprika and nutmeg. Taste the soup for salt, pepper, and seasonings, and adjust accordingly.
- Remove from heat.
- Ladle into soup bowls and serve.
