Broccoli Cheese Soup Recipe

Nothing says comfort like a warm, creamy bowl of broccoli cheese soup. This recipe is my go-to whenever I’m craving something rich, cheesy, and packed with flavor. The combination of sharp cheddar and Parmesan gives it a deep, savory taste, while the tender broccoli adds that perfect hit of freshness. What makes this soup extra special? It’s just thick enough to feel hearty but still silky smooth, making every spoonful completely irresistible. Whether you’re looking to warm up on a chilly evening or simply need a bowl of cozy goodness, this broccoli cheese soup will hit the spot.

this RECIPE

A little memory from my kitchen to yours

I remember the first time I made broccoli cheese soup—it was during one of those early fall days when the temperature starts to drop, and suddenly, all you want is soup. I didn’t have a recipe on hand, so I threw it together with what I could find in my kitchen: a few handfuls of broccoli, a lonely block of cheddar, and some milk. It wasn’t perfect, but it was just right for that moment. Since then, I’ve fine-tuned this recipe, adding little tweaks along the way, like a touch of Parmesan for extra depth and a splash of cream for that silky texture. Now, it’s a family favorite and a personal comfort meal. Every time I make it, I’m reminded of that first cozy bowl, and it makes it even more special to share it with you.

Where does broccoli cheese soup come from?

Broccoli cheese soup is a relatively modern classic, especially popular in American households. It seems to have gained mainstream popularity in the mid-20th century when dairy-rich soups became widely available and convenient canned options made them accessible. Of course, nothing beats homemade! Many recipes call for processed cheese, but I prefer using real cheddar for a more authentic and rich flavor. This version is all about capturing that comforting nostalgia without any shortcuts—just real ingredients, real flavor, and the perfect blend of cheese and broccoli.

Let’s talk ingredients: the stars of the show 🌟

Every ingredient in this soup brings something unique to the table. Here’s what you need to know about each of them:

• Butter: Adds richness and helps cook the onions until they’re soft and sweet. If you’re out of butter, you can substitute with olive oil, though it’ll change the flavor slightly.
• Yellow onion: This provides a sweet, mellow base flavor. For a milder taste, use a white onion, or swap for shallots for a touch of sweetness.
• Garlic: Just one clove, but it’s a game-changer! It enhances the overall flavor, making the soup more aromatic.
• Flour: Helps thicken the soup. If you need a gluten-free option, try a 1:1 gluten-free flour blend.
• Milk: A mix of milk and heavy cream gives the soup its creamy texture. I use low-fat milk to keep things a little lighter, but you can go full-fat for extra creaminess.
• Chicken broth: Adds a savory depth. If you’re vegetarian, swap this with vegetable broth—still delicious!
• Broccoli: The star of the show! Fresh broccoli florets work best. You want them chopped small to cook quickly and evenly.
• Sharp Cheddar Cheese: The sharper the cheddar, the better the flavor. Go for extra sharp if you want a more pronounced cheesy kick.
• Parmesan Cheese: Adds a subtle, nutty undertone that complements the cheddar beautifully.
• Salt and Pepper: To taste. Season as you go, especially after adding the cheese, as it can bring some saltiness on its own.

Kitchen gear: What you need (and what you can totally skip)

To make this soup, you don’t need a ton of fancy equipment, which is always a plus! Here’s what you’ll want:

• A large pot or Dutch oven: This is where all the magic happens. Make sure it’s large enough to hold all the ingredients comfortably.
• Whisk: Essential for blending in the flour and keeping the soup smooth as it thickens. If you don’t have a whisk, a spoon will work, but you may need to stir vigorously.
• Ladle: For serving, of course! Not essential, but it makes it easier (and more fun) to serve up big, cozy portions.

If you have an immersion blender, it can be useful for making the soup extra smooth. Just blend until it reaches your desired texture. I like to leave mine a little chunky, so I usually skip this step.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Start with the butter and onions: In a large pot, melt your butter over medium-high heat. Add the chopped onions and let them cook for about 4-5 minutes, stirring frequently. You want them soft and slightly translucent—this will add a lovely sweetness to the soup.
2. Add the garlic and flour: Toss in the minced garlic, stirring it around just until fragrant (about 30 seconds). Sprinkle in the flour and cook for about a minute, stirring constantly. This step helps cook out the raw flour taste and sets the base for a nice, thick soup.
3. Slowly add milk and broth: While whisking, slowly pour in the milk, then the chicken broth. This gradual addition helps keep the soup smooth and lump-free. Once combined, stir in the broccoli florets.
4. Simmer until tender: Keep stirring until the mixture begins to thicken, then lower the heat. Let it simmer, stirring frequently, for about 6-8 minutes, or until the broccoli is tender. At this point, you can use an immersion blender if you prefer a smoother soup, or leave it chunky for texture.
5. Add the cream and cheese: Remove the pot from the heat and stir in the heavy cream. Then, gradually add the cheddar and Parmesan, stirring until everything is melted and combined. Taste, then season with salt and freshly ground black pepper.
6. Serve and enjoy: Ladle the soup into bowls and sprinkle with a bit of extra cheddar on top if you’re feeling fancy. Serve it up warm and cozy!

Variations to make it your own

• Vegan version: Use a plant-based milk like almond or oat, and substitute with vegan cheese. Coconut cream can replace the heavy cream if you don’t mind a slight coconut flavor.
• Gluten-free: Simply swap the all-purpose flour for a gluten-free 1:1 baking flour or even a tablespoon of cornstarch for thickening.
• Low-carb: Skip the flour entirely, use heavy cream instead of milk, and add extra cheese to help thicken the soup.
• Extra veggies: Want to pack in more greens? Add a handful of spinach or kale with the broccoli for extra nutrients and color.
• Spicy twist: Add a pinch of cayenne pepper or a dash of hot sauce for some heat.

How to serve it up in style

To really make this soup a meal, serve it with a slice of crusty bread or even a soft roll for dipping. You can also garnish with extra shredded cheddar or a sprinkle of freshly chopped chives for a pop of color. If you’re feeling indulgent, a drizzle of cream on top makes for a beautiful finishing touch. Pair with a simple green salad on the side to balance out the richness.

Drinks to pair with your broccoli cheese soup

For a comforting meal like broccoli cheese soup, a drink that’s refreshing but not too overpowering works best. Here are some favorites:

• Sparkling water with a twist: Add a splash of lemon or lime juice to your sparkling water for a bright, citrusy flavor that cuts through the richness of the soup.
• Apple cider: A warm mug of apple cider adds a cozy fall vibe and complements the creamy, cheesy flavors of the soup beautifully.
• Iced tea with lemon: If you prefer a cold drink, try unsweetened iced tea with a squeeze of fresh lemon—it’s light and refreshing.
• Ginger ale: The slight sweetness and ginger spice make ginger ale a surprisingly good pairing with cheesy dishes.

Storing and reheating tips

Leftover broccoli cheese soup can be stored in an airtight container in the fridge for up to 3 days. When reheating, be gentle—warm it over low heat on the stovetop, stirring frequently. If it’s too thick, add a splash of milk or broth to loosen it up. You can also reheat it in the microwave in 30-second bursts, stirring between each burst. Just be careful not to overheat, as the cheese can separate if it gets too hot.

Adjusting for a crowd (or just yourself!)

This recipe serves about 4 people, but it’s easy to double if you’re feeding a crowd. Just make sure to use a big enough pot! If you’re cooking for one, halve the ingredients, or make the full batch and freeze individual portions. Broccoli cheese soup freezes reasonably well, though you might notice some texture changes. To reheat from frozen, thaw in the fridge overnight and reheat gently on the stove.

Potential issues (and how to avoid them)

• Soup too thin? If your soup isn’t thick enough, try letting it simmer a bit longer to reduce. Adding an extra sprinkle of cheese can also help thicken things up.
• Cheese not melting? Make sure to add the cheese off the heat, as high heat can cause it to separate.
• Curdling? This can happen if the soup gets too hot, especially after adding the cream. Keep it on low heat and stir often for a smooth texture.

Give it a try!

There’s something so satisfying about making a soup from scratch, especially one as comforting as this broccoli cheese soup. It’s creamy, cheesy, and loaded with flavor, but still easy enough to whip up on a weeknight. Try it out, and don’t be afraid to make it your own—add a little extra cheese, swap in some favorite veggies, or spice it up. Happy cooking, and enjoy every cozy spoonful!

Frequently Asked Questions

1. Can I use frozen broccoli?
Yes, but fresh broccoli will give a slightly better texture. If using frozen, let it thaw and drain any excess water first.

2. Can I freeze this soup?
You can! Just know that the texture may change slightly. Thaw in the fridge and reheat gently on the stove.

3. What’s the best cheese to use?
Sharp or extra sharp cheddar works best for a bold flavor, but feel free to experiment with other cheeses.

4. Can I skip the cream?
Yes, but the cream adds richness. Replace with extra milk if needed, or try a non-dairy creamer.

5. How can I make it spicier?
Add a dash of cayenne or hot sauce, or garnish with a sprinkle of crushed red pepper flakes.

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