There’s something magical about a steaming bowl of broccoli cheese soup that instantly makes everything feel right in the world. I still remember the first time I made this for my kids on a chilly autumn afternoon – the way their faces lit up when they took that first creamy, cheesy bite! Now it’s our go-to comfort food when we need a little extra warmth and coziness.
What makes this broccoli cheese soup so special? It’s that perfect balance of fresh veggies swimming in the creamiest, cheesiest broth you can imagine. And the best part? It comes together in about 30 minutes with simple ingredients you probably already have in your fridge. No fancy techniques here – just good old-fashioned comfort food that tastes like it simmered all day.
Table of Contents
Table of Contents
Why You’ll Love This Broccoli Cheese Soup
Let me tell you why this broccoli cheese soup recipe has become a staple in my kitchen—and why it’ll steal your heart too:
- Creamy dreaminess: That velvety texture? It’s like a cozy blanket in soup form, thanks to the perfect blend of butter, milk, and sharp cheddar.
- Weeknight hero: From chopping to serving, it’s done in 35 minutes flat—even my picky eaters can’t complain about waiting!
- Sneaky veggies: The carrots practically disappear into the cheesy goodness, while the broccoli stays just tender enough to feel wholesome.
- One-pot wonder: My Dutch oven does all the work (and let’s be honest—fewer dishes mean more happy cooks).
- Leftover magic: It reheats like a dream—if there’s any left, which there never is in my house!
Seriously, this isn’t just soup—it’s a big, cheesy hug in a bowl.
Ingredients for Broccoli Cheese Soup
Okay, let’s talk ingredients – because the magic starts here! I’ve learned through trial and error (and many cheesy experiments) that quality matters with this soup. Here’s exactly what you’ll need to make broccoli cheese soup that’ll have everyone begging for seconds:
- 6 tablespoons unsalted butter – Trust me, don’t skimp here. That rich, creamy base starts with real butter.
- 1 cup yellow onion, chopped – About 1 medium onion. I like mine diced small so they melt right into the soup.
- 1/2 cup celery, minced – Just 1-2 stalks. The tiny pieces add flavor without being crunchy.
- 1/4 cup flour – All-purpose works perfectly for thickening our cheesy masterpiece.
- 2 cups chicken broth – Or vegetable broth if you’re going meat-free. Homemade is amazing if you have it!
- 1 teaspoon kosher salt – Plus more to taste. I always start with less – you can add but can’t take away!
- 1/2 teaspoon coarse ground black pepper – Freshly cracked adds the best little bursts of flavor.
- 6 cups broccoli, chopped coarsely – About 1 large head. Florets and tender stems both work great here.
- 1 cup carrots, grated finely – About 2 medium carrots. The fine grate makes them disappear into the cheesy goodness.
- 2 cups whole milk – The higher fat content makes the soup extra luxurious.
- 3 cups sharp cheddar (12 ounces), shredded from a block – This is KEY! Pre-shredded cheese just doesn’t melt the same – take the extra minute to shred your own.
See? Nothing too fancy – just good, honest ingredients that come together to create something truly special. Now let’s get cooking!
Equipment You’ll Need
Don’t worry—you won’t need any fancy gadgets for this broccoli cheese soup! Here’s the short list of kitchen essentials:
- Dutch oven or heavy pot – My trusty 5-quart pot is perfect for even heating.
- Wooden spoon or whisk – For smoothing out that roux and stirring in all that cheese.
- Measuring cups and spoons – Precision matters with the flour and broth.
- Box grater – Freshly shredded cheese melts like a dream!
- Chef’s knife – For chopping those veggies just right.
That’s it—now let’s make some soup magic!
How to Make Broccoli Cheese Soup
Alright, let’s dive into making this dreamy broccoli cheese soup! I’ll walk you through each step just like I’m right there in the kitchen with you. Don’t worry – it’s easier than you think, and the results are SO worth it.
Sauté the Vegetables
First things first – grab that Dutch oven and melt your butter over medium heat. You’ll know it’s ready when it starts to foam just a bit. Now toss in those chopped onions and minced celery. This is where the magic starts! Stir them around every minute or so – you want them to get soft and translucent, not browned. This usually takes about 5 minutes in my kitchen. Oh, and that amazing smell? That’s your soup’s flavor foundation coming together!
Make the Roux
Here’s where things get interesting! Sprinkle the flour right over your softened veggies and start whisking immediately. You’re looking for everything to come together into a thick paste that coats the vegetables. Keep whisking for a full minute – this cooks out that raw flour taste. Pro tip: If it starts looking too dry or sticking to the bottom, just lower the heat a smidge. The roux should smell slightly nutty when it’s ready.
Add the Broth and Seasonings
Now for the fun part – slowly pour in that chicken broth while whisking constantly. I mean it – don’t stop whisking! This is how you prevent lumps and get that silky smooth texture. Once all the broth is incorporated, let it bubble gently for a minute to thicken up. Then stir in your salt and pepper. Taste it now – this is your chance to adjust the seasoning before we add the star ingredients! If you’re looking for other comforting soup ideas, check out my recipe for Chicken Gnocchi Soup.
Simmer the Broccoli and Carrots
Time for the veggies to shine! Dump in your chopped broccoli and grated carrots. Give everything a good stir, then reduce the heat to low. Cover the pot and let it simmer for about 10 minutes. You want the broccoli to be tender but still bright green – not mushy! I usually check at 8 minutes just to be safe. The carrots will practically disappear into the soup, adding sweetness without any crunch.
Finish with Milk and Cheese
Here comes the best part – the cheese! But first, pour in the milk and stir well. Now, turn the heat down to the lowest setting before adding your shredded cheddar a handful at a time. Stir patiently after each addition until it’s fully melted before adding more. This slow method prevents the cheese from clumping or separating. Whatever you do, don’t let it boil now – we’re going for smooth, velvety perfection! Once all that glorious cheese is melted in, give it one final stir and take a taste. More pepper? A pinch of salt? Now’s your chance to make it just right.
And there you have it – the creamiest, dreamiest broccoli cheese soup you’ll ever make! Ladle it into bowls while it’s piping hot and watch how fast it disappears. Trust me, this is one recipe you’ll come back to again and again.
Tips for the Best Broccoli Cheese Soup
After making this broccoli cheese soup more times than I can count, I’ve picked up some foolproof tricks that make all the difference. First, always shred your own cheese – those pre-shredded bags have anti-caking agents that make the texture grainy. A block of sharp cheddar and two minutes with a box grater? Worth it!
When adding the cheese at the end, keep the heat low – I’m talking barely a simmer. High heat makes the dairy separate, and nobody wants stringy cheese soup! Stir patiently as each handful melts completely before adding more.
Here’s my secret weapon: let the soup rest for 5 minutes after cooking. This lets the flavors marry and the texture thicken perfectly. And if it seems too thick later? A splash of warm milk brings it right back to creamy perfection.
Last tip: taste as you go – broccoli sizes vary, so you might need an extra pinch of salt or pepper. Trust your taste buds!
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35-Minute Broccoli Cheese Soup: Creamy Comfort Magic
A creamy and comforting broccoli cheese soup with fresh vegetables and sharp cheddar.
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 6 tablespoons unsalted butter
- 1 cup yellow onion, chopped
- 1/2 cup celery, minced
- 1/4 cup flour
- 2 cups chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 6 cups broccoli, chopped coarsely
- 1 cup carrots, grated finely (about 2 carrots)
- 2 cups whole milk
- 3 cups sharp cheddar (12 ounces), shredded from a block
Instructions
- Add the butter to a large dutch oven on medium heat with the onions and celery. Cook for 4-5 minutes until translucent, stirring occasionally.
- Add in the flour, whisking well for 1 minute.
- Slowly pour in the broth while whisking until completely smooth.
- Add the salt and pepper.
- Stir in the broccoli and carrots and cook on low heat for 10 minutes.
- Add the milk and cheddar, whisking well. Bring to a low simmer (do not boil).
Notes
- Use freshly shredded cheddar for best melting.
- Do not overheat after adding cheese to prevent separation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg
Variations for Broccoli Cheese Soup
One of my favorite things about this broccoli cheese soup recipe is how easily it adapts to whatever I’m craving! Here are some delicious twists I’ve tried over the years:
- Bacon bliss: Crumble in some crispy bacon at the end – the smoky saltiness plays perfectly with the cheese.
- Cheese swap: Try half sharp cheddar and half Gruyère for extra depth, or pepper jack for a spicy kick.
- Cauliflower power: Replace half the broccoli with cauliflower florets – my kids never notice the difference! If you like veggie swaps, you might enjoy my recipe for Broccoli and Cauliflower Cottage Cheese Bake.
- Creamy upgrade: Swap 1 cup milk for heavy cream when you’re feeling indulgent.
- Crunchy topping: Serve with buttery croutons or toasted breadcrumbs for texture.
The possibilities are endless – make it your own!
Serving Suggestions
Oh, let me tell you how we love serving this broccoli cheese soup in my house! A crusty baguette is absolutely mandatory for dipping – that golden, buttery crunch against the creamy soup is pure magic. For colder nights, I’ll whip up some fluffy cheddar biscuits or soft pretzel rolls. And if you want to balance out all that richness? A simple side salad with tangy vinaigrette does the trick beautifully. My kids? They just grab spoons and dive right in – no accompaniments needed!
Storing and Reheating Broccoli Cheese Soup
Leftover broccoli cheese soup? (As if that ever happens in my house!) But just in case, here’s how to keep it tasting fresh. First, cool it completely before transferring to airtight containers – I like glass jars because you can see the cheesy goodness. It’ll keep in the fridge for 3-4 days, though good luck resisting that long!
When reheating, be gentle. Microwave in 30-second bursts, stirring between each, or warm it slowly on the stove over low heat. If it seems too thick, stir in a splash of milk or broth to bring back that silky texture. Never let it boil – we worked too hard for that perfect creaminess!
Freezing? Honestly, I don’t recommend it – dairy soups can get grainy. But if you must, leave out the milk and cheese, freeze the veggie base, then add fresh dairy when reheating.
Nutritional Information for Broccoli Cheese Soup
Okay, let’s talk numbers – but remember, these are just estimates based on my exact ingredient choices. Your broccoli cheese soup might vary slightly depending on the cheese brand you use or how generous you are with that cheddar (no judgment here!). Here’s the breakdown per serving:
- Calories: 380 – It’s comfort food, after all!
- Fat: 28g (17g saturated) – That’s where all the creamy goodness comes from
- Carbs: 18g – With 3g of fiber from all those veggies
- Protein: 15g – Cheese and milk pack a protein punch
- Sodium: 920mg – Mostly from the broth and cheese
- Sugar: 8g – Natural sugars from the milk and carrots
A little disclaimer from my kitchen to yours: These values can change based on your specific ingredients. Using low-sodium broth? Different cheese? More broccoli? It’ll all affect the final numbers. But honestly? When I’m curled up with a bowl of this soup on a chilly evening, I’m not thinking about numbers – I’m just enjoying every creamy, cheesy bite!
Frequently Asked Questions
I’ve gotten so many great questions about this broccoli cheese soup over the years – let me share the answers to the ones that pop up most often!
Can I use pre-shredded cheese?
Oh honey, I know it’s tempting to grab that bag of pre-shredded cheddar, but trust me – it’s worth shredding your own! Pre-shredded cheese has anti-caking agents that make the texture slightly grainy when melted. Block cheese melts into those silky ribbons we all love. And honestly? It only takes an extra two minutes with a box grater – you’ll taste the difference!
Can I freeze broccoli cheese soup?
Here’s the truth – dairy soups can get a bit weird after freezing. The texture might separate or become grainy when thawed. If you must freeze it, I recommend leaving out the milk and cheese, freezing just the vegetable base, then adding fresh dairy when you reheat it. But honestly? This soup keeps beautifully in the fridge for 3-4 days – that’s usually plenty!
My soup is too thick – how can I thin it?
No worries! Just stir in a splash of warm milk or chicken broth until it reaches your perfect consistency. Add a little at a time – you can always add more, but you can’t take it out once it’s in there!
Can I make this broccoli cheese soup vegetarian?
Absolutely! Just swap the chicken broth for vegetable broth – it’ll still be delicious. And if you want to get fancy, try adding a parmesan rind while simmering for extra umami depth (just remember to fish it out before serving!).
Why did my cheese separate?
This usually happens if the soup gets too hot after adding the cheese. The key is low, slow melting – keep that burner on the lowest setting, and never let it boil once the cheese goes in. If disaster strikes? A splash of lemon juice or vinegar can sometimes help bring it back together.
Still have questions? Drop them in the comments – I’m happy to help troubleshoot your broccoli cheese soup adventures! You can also connect with us on Facebook for more tips and community discussion.
Share Your Broccoli Cheese Soup
Nothing makes me happier than seeing your broccoli cheese soup creations come to life! Did you add a special twist? Maybe some crispy bacon or a dash of hot sauce? I want to hear all about it! Drop a comment below and tell me how it turned out – your tips might just help another home cook perfect their batch.
And hey, if you snapped a photo of that gorgeous cheesy masterpiece (you know, before it disappeared into hungry bellies), I’d love to see it! Tag me on Instagram or share it in our Facebook group. There’s something magical about seeing all those bowls of golden, bubbly goodness from kitchens around the world.
Most importantly – did this recipe become a new family favorite like it did in my house? Give it a star rating so others know just how good it is! Your reviews help more people discover the joy of homemade broccoli cheese soup. Now go enjoy that soup while it’s hot – you’ve earned every creamy, comforting bite!
