Cheesy Broccoli Soup is a warm, cozy bowl filled with tender broccoli florets swimming in a creamy, cheesy broth. It’s the kind of soup that feels like a big, comforting hug on a chilly day, with just the right amount of cheese to make every spoonful delightful.
I love making this soup when I want something quick but satisfying. The cheese melts into the broth perfectly, giving it a rich taste without being overpowering. A little tip from me: adding a bit of sharp cheddar really brings out the flavor and makes the soup extra special.
One of my favorite ways to enjoy this soup is with some crunchy toasted bread for dipping. It’s simple, comforting, and always makes me feel a bit like I’m treating myself. This cheesy broccoli soup is one of those recipes that feels like a classic, perfect for sharing with family or just enjoying in a quiet moment at home.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli works best for this soup. It keeps a nice texture and vibrant color. If you’re in a rush, frozen broccoli florets are fine—just reduce cooking time so they don’t get mushy.
Cheese: Sharp cheddar gives a great flavor and sharpness to the soup. You can swap mozzarella with Monterey Jack or Colby for creaminess. Avoid pre-shredded cheese if possible; fresh shredded melts better and prevents clumping.
Milk & Broth: Whole milk adds creaminess, but you can use 2% or even half-and-half for a richer soup. For broth, chicken adds depth, but vegetable broth makes it a good vegetarian option.
Flour: This helps thicken the soup. Gluten-free flour or cornstarch can work as a substitute if you want a gluten-free version. Just mix cornstarch with cold water before adding.
How Do You Make the Soup Thick & Creamy Without Clumps?
Making a smooth, creamy soup means handling the roux (flour and butter mixture) and cheese carefully:
- Cook the roux gently so it doesn’t brown or burn. This helps avoid a grainy texture.
- Whisk in broth slowly to combine it well with the roux before adding milk. This prevents lumps.
- Keep the heat medium to low while adding cheese slowly. High heat can cause the cheese to separate and look oily.
- If your cheese clumps, lower the heat and stir constantly until smooth.
- Partially blending the soup can improve texture, but keeping some broccoli chunks makes it more satisfying.
Equipment You’ll Need
- Large heavy-bottomed pot – it heats evenly, perfect for making smooth soup without burning.
- Wooden spoon or heatproof spatula – great for stirring the roux and cheese gently.
- Whisk – helps mix the flour, broth, and milk smoothly to avoid lumps.
- Immersion blender (optional) – makes it easy to blend part of the soup right in the pot for creaminess.
- Chef’s knife and cutting board – for chopping broccoli and onion cleanly and safely.
Flavor Variations & Add-Ins
- Add cooked bacon or ham pieces for a smoky, meaty twist that pairs well with cheddar.
- Swap broccoli for cauliflower or mix both for a milder, creamier flavor with great texture.
- Stir in a pinch of cayenne pepper or smoked paprika for a little warmth and smoky depth.
- Add cooked rice or small pasta like orzo for a more filling meal with extra bite.
How to Make Cheesy Broccoli Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups fresh broccoli florets (about 1 large head)
- 1/4 cup unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups whole milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese (optional for extra creaminess)
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- Pinch of paprika (for garnish, optional)
How Much Time Will You Need?
This cheesy broccoli soup takes about 30 minutes from start to finish. Most of the time will be used to sauté vegetables, simmer the soup to thicken, and melt the cheese perfectly. It’s a quick and cozy meal to whip up any day!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook for 4-5 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Make the Roux:
Sprinkle the flour over the onions and garlic while stirring constantly. This mixture, called a roux, helps thicken your soup. Cook it for about 2 minutes, making sure the flour doesn’t brown or burn.
3. Add Broth and Milk:
Slowly whisk in the chicken or vegetable broth until the mixture is smooth and lump-free. Then add the milk, continuing to whisk until everything is fully combined. Allow the soup base to simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly.
4. Cook the Broccoli:
Add your fresh broccoli florets to the pot. Cover with a lid and simmer for about 7-10 minutes, until the broccoli is tender but still bright green and fresh-tasting.
5. Add the Cheese:
Turn the heat down to medium-low. Gradually stir in the shredded cheddar and mozzarella cheeses a little at a time until they melt completely and the soup is creamy and smooth.
6. Final Seasoning and Serving:
Season your soup with nutmeg, salt, and freshly ground black pepper to taste. If you like a creamier texture, use an immersion blender to partially blend the soup, leaving some broccoli pieces for a nice bite (this step is optional). Serve hot, sprinkle a pinch of paprika on top if you like, and enjoy with crusty bread or warm rolls!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just thaw it completely and drain any excess water before adding to the soup. Reduce cooking time slightly since frozen broccoli tends to be softer.
How Do I Store Leftover Cheesy Broccoli Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the cheese from separating.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the milk with unsweetened almond or oat milk, and use dairy-free cheese alternatives. The texture will be a bit different but still delicious.
Is It OK To Blend The Whole Soup?
Blending the entire soup is fine if you prefer a smooth texture. Just be careful when blending hot liquids—blend in batches and leave a small vent to avoid splatters.
