Broccoli Cheese Soup is a rich, creamy, and comforting dish that’s perfect for any time of the year. Loaded with tender broccoli, sharp cheddar cheese, and a velvety broth, this soup is a favorite for both kids and adults. Whether you serve it as a main dish or a side, this homemade version is much better than anything you’d find in a can or restaurant!
Why You’ll Love This Recipe
- Creamy & Cheesy – A velvety texture with plenty of melted cheese.
- Easy to Make – Comes together in just 30 minutes.
- Perfect Comfort Food – Warm, satisfying, and packed with flavor.
- Customizable – Add extra veggies, protein, or spice it up.
- Better Than Store-Bought – No preservatives, just fresh, real ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butter
- Onion, diced
- Garlic, minced
- Flour (for thickening)
- Chicken or vegetable broth
- Heavy cream or whole milk
- Fresh broccoli, chopped
- Carrots, shredded (optional)
- Sharp cheddar cheese, shredded
- Salt and black pepper
- Paprika (optional, for added depth)
- Dijon mustard (optional, enhances flavor)
Directions
- In a large pot, melt butter over medium heat. Add the diced onion and cook until softened. Stir in the garlic and cook for another minute.
- Sprinkle in the flour and stir continuously for 1-2 minutes to create a roux.
- Slowly add the broth, whisking to prevent lumps. Bring to a simmer.
- Add the chopped broccoli and shredded carrots. Let cook for about 10 minutes or until tender.
- Stir in the heavy cream and simmer for another 5 minutes.
- Reduce heat to low and gradually add the shredded cheddar cheese, stirring constantly until melted and smooth.
- Season with salt, black pepper, paprika, and Dijon mustard if using. Adjust seasoning to taste.
- Serve hot with extra cheese on top and enjoy!
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Low-Carb/Keto: Replace flour with xanthan gum or omit thickening altogether.
- Extra Veggies: Add cauliflower, mushrooms, or bell peppers.
- Protein Boost: Stir in shredded chicken or crumbled bacon.
- Spicy Version: Add a pinch of cayenne pepper or red pepper flakes.
- Lighter Option: Use half-and-half or milk instead of heavy cream.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in portions for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth or milk if needed.
FAQs
Can I use frozen broccoli?
Yes! Just reduce cooking time slightly since frozen broccoli softens faster.
What’s the best cheese for this soup?
Sharp cheddar works best for flavor, but you can mix in Monterey Jack or Parmesan.
How do I make it thicker?
Increase the amount of flour or simmer longer to reduce liquid.
Can I make this soup without flour?
Yes! Blend part of the soup to thicken it naturally or use a keto-friendly thickener.
Is this soup vegetarian?
Yes, if you use vegetable broth instead of chicken broth.
What should I serve with this soup?
It pairs well with crusty bread, a side salad, or a grilled cheese sandwich.
Can I make this soup in a slow cooker?
Yes! Cook on low for 4-6 hours, then stir in cheese and cream before serving.
Will the cheese clump?
To prevent clumping, use freshly shredded cheese and add it gradually over low heat.
Can I blend the soup for a smoother texture?
Yes! Use an immersion blender to puree it for a creamy consistency.
How do I make it dairy-free?
Use plant-based milk and dairy-free cheese alternatives.
Conclusion
Broccoli Cheese Soup is the ultimate comfort food—creamy, cheesy, and loaded with flavor. Whether you prefer a chunky texture or a smooth blend, this homemade version is easy to customize and always delicious. Try it with your favorite toppings and enjoy a warm, satisfying bowl today!
Print
Broccoli Cheese Soup
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Broccoli Cheese Soup is a rich, creamy, and comforting dish made with fresh broccoli, sharp cheddar cheese, and a velvety broth. Ready in just 30 minutes, this easy homemade soup is better than Panera and packed with flavor. Perfect for a cozy meal, whether as a main dish or a side!
Ingredients
- Butter
- Onion, diced
- Garlic, minced
- Flour (for thickening)
- Chicken or vegetable broth
- Heavy cream or whole milk
- Fresh broccoli, chopped
- Carrots, shredded (optional)
- Sharp cheddar cheese, shredded
- Salt and black pepper
- Paprika (optional)
- Dijon mustard (optional)
Instructions
- In a large pot, melt butter over medium heat. Add onion and cook until soft. Stir in garlic and cook for another minute.
- Sprinkle in flour and stir continuously for 1-2 minutes to create a roux.
- Slowly add broth, whisking to prevent lumps. Bring to a simmer.
- Add broccoli and carrots. Cook for 10 minutes or until tender.
- Stir in heavy cream and simmer for 5 minutes.
- Reduce heat to low and gradually add cheddar cheese, stirring constantly until melted and smooth.
- Season with salt, black pepper, paprika, and Dijon mustard (if using). Adjust seasoning to taste.
- Serve hot with extra cheese on top and enjoy!
Notes
- Low-Carb/Keto: Replace flour with xanthan gum or omit thickening altogether.
- Extra Veggies: Add cauliflower, mushrooms, or bell peppers.
- Protein Boost: Stir in shredded chicken or crumbled bacon.
- Spicy Version: Add cayenne pepper or red pepper flakes.
- Lighter Option: Use half-and-half or milk instead of heavy cream.
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