Few things beat a steaming bowl of Broccoli Cheese Soup on a chilly day. This version is ultra-creamy and velvety, loaded with tender broccoli florets and real sharp cheddar for bold, cozy flavor. It comes together on the stovetop in about 40 minutes with simple pantry ingredients—no fancy equipment required—and tastes like your favorite café classic, only fresher.
The secret to great texture? A quick butter-and-flour roux for body, milk (or half-and-half) for silkiness, and gentle heat when the cheese goes in so it melts smoothly without turning grainy. A brief, partial blend thickens the soup while keeping some bite from the broccoli. Serve with crusty bread, a crisp salad, or even in bread bowls for maximum comfort.
Make it exactly the way you like: go extra-cheesy, stir in matchstick carrots for color, or add a pinch of cayenne for warmth. Leftovers reheat beautifully—perfect for lunches all week.
Key Ingredients & Substitutions
This soup relies on a short list of fresh ingredients and a few smart choices for creamy, smooth results. Here’s how to customize.
Broccoli: Fresh broccoli gives the best flavor and color. Use both florets and tender stems (peel woody outer layer first). Frozen broccoli works—add it straight from the freezer and extend simmer by a few minutes.
Cheddar cheese: Sharp or extra-sharp cheddar provides tang and depth. Shred it yourself for smooth melting (pre-shredded can be coated with starch). For a milder soup, use medium cheddar; for extra meltiness, mix in some Monterey Jack or Colby.
Aromatics (onion & garlic): Build savory base notes. Shallots or leeks are fine swaps; 1 teaspoon garlic powder can replace fresh garlic if needed.
Butter & flour: Form a quick roux that thickens the soup without heaviness. For gluten-free, use a 1:1 GF flour blend or skip the roux and thicken with cornstarch slurry (see FAQs).
Milk + broth: Whole milk and low-sodium chicken or vegetable broth create a balanced, creamy body. Half-and-half yields richer results; evaporated milk is a great shelf-stable option. Use vegetable broth to keep it vegetarian.
Carrots (optional): Matchstick or finely diced carrots add sweetness and that classic deli-soup look. Grate them for faster softening.
Seasonings: A little Dijon or dry mustard enhances cheese flavor; paprika or cayenne adds gentle warmth. Finish with black pepper for pop.
Equipment You’ll Need
- Large pot or Dutch oven (5–6 quarts)
- Chef’s knife and cutting board
- Box grater (for shredding cheese)
- Whisk and wooden spoon
- Immersion blender (or countertop blender; optional for partial purée)
- Measuring cups and spoons
Flavor Variations & Add-Ins
- Broccoli-Cheddar-Bacon: Stir in 4–6 slices crisp, crumbled bacon at the end for smoky crunch.
- Extra veg: Add 1 cup sliced cremini mushrooms with the onions, or stir in 2 cups baby spinach to wilt right before serving.
- Heat wave: Add 1/4–1/2 teaspoon cayenne or a pinch of red pepper flakes; finish with a few dashes of hot sauce.
- Cauliflower blend: Swap 1–2 cups broccoli with cauliflower for an extra-creamy, slightly sweeter soup.
- Cheese mix: Use half sharp cheddar and half Gruyère or American for ultra-smooth melt and nutty depth.
- Protein boost: Stir in 1–2 cups diced ham or shredded rotisserie chicken just before serving.
How to Make Broccoli Cheese Soup
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour (see GF option in FAQs)
- 3 cups low-sodium chicken or vegetable broth
- 3 cups whole milk (or 2 cups milk + 1 cup half-and-half for richer)
- 5 cups chopped broccoli (about 1 1/4 lbs; florets + peeled stems)
- 1 cup matchstick or finely diced carrots (optional)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to finish
- 1/2 teaspoon dry mustard or 1 teaspoon Dijon (optional, enhances cheesy flavor)
- 2 1/2 cups (10 oz) freshly shredded sharp cheddar, divided (about 2 cups for soup + 1/2 cup for topping)
- Pinch cayenne or smoked paprika (optional)
How Much Time Will You Need?
Plan about 15 minutes for chopping and grating, 20–25 minutes to simmer and soften the vegetables, and 2–3 minutes to finish with cheese. Total time: roughly 40–45 minutes.
Step-by-Step Instructions:
1. Sauté aromatics & make the roux
Melt butter in a large pot over medium heat. Add onion and a pinch of salt; cook until translucent and soft, 4–5 minutes. Stir in garlic for 30 seconds. Sprinkle flour over onions and cook, whisking, for 1–2 minutes until foamy and blond (this cooks off raw flour taste).
2. Add liquids & simmer the veg
Gradually whisk in broth until smooth, then whisk in milk. Add broccoli, carrots (if using), salt, pepper, and dry mustard/Dijon if using. Bring to a gentle simmer (small bubbles around the edges) and cook uncovered, stirring occasionally, until broccoli is tender, 12–15 minutes. Avoid a rolling boil once dairy is in the pot.
3. Partially blend for body
Use an immersion blender to briefly pulse the soup 4–6 times—aim for a mix of creamy base with visible broccoli pieces. (Alternatively, transfer 2 cups to a blender, purée carefully, and return to the pot.)
4. Melt in the cheese
Reduce heat to low. Add 2 cups shredded cheddar in small handfuls, stirring after each addition until fully melted before adding more. Keep heat gentle to prevent graininess. Taste and adjust salt and pepper; add a pinch of cayenne or smoked paprika if desired.
5. Serve
Ladle into bowls and top with the remaining 1/2 cup cheddar. Finish with cracked black pepper. Serve with warm bread, croutons, or a simple side salad.
Pro Tips for Best Texture & Taste
A few small moves keep this soup creamy-smooth with bright broccoli flavor and perfect melt.
- Shred your own cheddar: Freshly grated cheese melts silkier than pre-shredded.
- Go low and slow with cheese: Stir over low heat and add in small handfuls to avoid separation.
- Avoid boiling after dairy: High heat can cause the soup to split or feel chalky.
- Salt at the end: Cheese and reduced broth add salt; adjust after melting the cheese.
- Peel broccoli stems: Trim tough outer layer for tender bites and less stringiness.
Frequently Asked Questions
How can I make this gluten-free?
Skip the flour. Instead, whisk 2 tablespoons cornstarch into 1/2 cup cold milk to make a slurry. Add to the simmering soup after the vegetables soften; cook 1–2 minutes until lightly thickened, then proceed with cheese. Confirm your broth is gluten-free.
Can I use frozen broccoli?
Yes. Add it straight from the freezer and simmer 3–5 minutes longer. If pieces are very large, chop them a bit once thawed in the pot for easier spooning.
Why did my cheese turn grainy?
Cheese can become gritty if added over high heat or if it contains anti-caking agents. Keep the burner on low, add cheese gradually, and use freshly shredded cheddar. If it starts to separate, whisk in a splash of warm milk to smooth it out.
Can I make this vegetarian (or lighter)?
Use vegetable broth for vegetarian soup. To lighten, use 2% milk and reduce cheese to 2 cups; you can also swap half the cheddar for part-skim mozzarella for a softer profile.
How do I store and reheat?
Refrigerate in an airtight container up to 4 days. Reheat gently over low heat, adding a splash of milk or broth to loosen. Freezing is possible but can slightly affect texture; re-blend briefly after thawing if needed.
