Broccoli cheese soup is the ultimate comfort food for chilly days. Rich, creamy, and packed with fresh broccoli and melty cheese, this soup brings a warm, satisfying hug in every spoonful. Whether you’re looking for a quick weeknight dinner or something cozy for Sunday supper, broccoli cheese soup is always a hit. Its velvety texture and cheesy goodness make it a favorite for kids and adults alike. Plus, it’s surprisingly easy to make at home! With simple ingredients and straightforward steps, you can have this delicious soup on the table in under an hour.
Why You’ll Love This Broccoli Cheese Soup
This broccoli cheese soup recipe is everything you want in a comfort food classic. It’s incredibly creamy, filled with tender broccoli florets, and loaded with the bold flavor of melted cheddar cheese. You’ll love how easily it comes together with pantry staples, making it an ideal choice for busy weeknights. It’s hearty enough to stand on its own, yet light enough to pair with a salad or crusty bread. Plus, it’s versatile: you can keep it chunky or blend it smooth depending on your preference. One spoonful, and you’ll understand why this recipe is a household favorite!
Ingredients
- 1/2 cup butter
- 1 whole onion, diced
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 2 cups half-and-half
- 1 pinch nutmeg
- 4 heads broccoli, cut into florets
- Dash of salt, plus more as needed
- Freshly ground black pepper, to taste
- 3 cups grated cheese (mild cheddar, sharp cheddar, jack, or a mix)
- 2 cups chicken broth, optional for thinning
Step-by-Step: How to Make Broccoli Cheese Soup
- Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until it’s soft, translucent, and aromatic.
- Sprinkle in the flour and stir well to coat the onions. Let it cook for about a minute while stirring continuously to prevent lumps from forming.
- Gradually pour in the whole milk and half-and-half, whisking continuously until smooth.
- Add a pinch of nutmeg, then stir in the broccoli florets. Season with a dash of salt and a generous amount of black pepper.
- Cover the pot and reduce the heat to low. Let the soup simmer for 20 to 30 minutes, or until the broccoli is tender.
- Stir in the grated cheese and mix until completely melted and incorporated into the soup.
- Taste and adjust seasoning as needed. You can serve it chunky, mash it slightly with a potato masher for texture, or puree it in batches using a blender for a smooth consistency.
- If the soup is too thick, stir in chicken broth a little at a time until the desired thickness is reached. Reheat if necessary and enjoy!
Helpful Tips
- Use freshly grated cheese for the smoothest melting and best flavor.
- Don’t overcook the broccoli—it should be tender but still bright green.
- If blending the soup, let it cool slightly to avoid steam buildup in the blender.
- Add the cheese off the heat to prevent it from curdling or separating.
- Adjust seasoning after adding the cheese, as some cheeses are saltier than others.
Substitutions And Variations
- Milk Alternatives: Swap whole milk and half-and-half with dairy-free versions like oat milk and coconut cream for a vegan option.
- Broccoli Substitutes: Try cauliflower, kale, or spinach for a different twist.
- Cheese Choices: Use Gruyere, Fontina, or even blue cheese for unique flavor profiles.
- Protein Boost: Stir in shredded rotisserie chicken or crumbled bacon for added heartiness.
- Spicy Version: Add a pinch of cayenne pepper or chopped jalapeños for heat.
Storage Instructions
Transfer any leftover soup into an airtight container and refrigerate for up to four days. To reheat, warm it gently on the stovetop over medium-low heat while stirring to keep the texture smooth. If the soup thickens in the fridge, add a splash of milk or broth while reheating. You can also freeze it: let the soup cool completely, portion it into freezer-safe containers, and freeze for up to two months. Thaw overnight in the fridge and reheat before serving.
Nutritional Information
(Per serving, based on 10 servings)
- Calories: 380
- Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 90mg
- Sodium: 480mg
- Carbohydrates: 18g
- Fiber: 2g
- Sugars: 8g
- Protein: 16g
Serving Suggestions
Serve broccoli cheese soup with warm, crusty bread or a fresh green salad for a complete meal. It also pairs beautifully with baked potatoes or grilled cheese sandwiches. For a fancier touch, garnish with extra shredded cheese, a drizzle of cream, or crispy fried onions. Serving it in a bread bowl makes for a fun and cozy presentation perfect for dinner parties or family nights.
Frequently Asked Questions About Broccoli Cheese Soup
Can I use frozen broccoli instead of fresh? Yes! Frozen broccoli works great in this recipe. Just thaw it slightly before adding to the soup to reduce extra moisture.
How do I make this soup gluten-free? Substitute the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener.
What’s the best cheese for this soup? Sharp cheddar provides the boldest flavor, but a mix of cheeses can enhance the depth. Always grate your own cheese to avoid the additives in pre-shredded varieties.
Can I make this soup in advance? Definitely! In fact, it tastes even better the next day as the flavors have more time to meld.
Is this soup suitable for vegetarians? Yes, simply use vegetable broth instead of chicken broth, and make sure your cheese doesn’t contain animal rennet.
Conclusion
Thank you so much for stopping by and trying out this delicious broccoli cheese soup recipe! I absolutely love how easy and flavorful it is, and I hope it brings just as much warmth and joy to your kitchen as it does to mine. Whether you’re curling up on a chilly evening or looking for a satisfying meal any time of the year, this soup is sure to hit the spot. Don’t forget to make it your own with the tips and variations above. Happy cooking, and I’m so grateful to have you as part of this food-loving community!
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Broccoli Cheese Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Soup
Description
Broccoli cheese soup is creamy, cheesy, and perfect for chilly nights. Quick to prepare with simple ingredients, it’s a comforting classic the whole family will love.
Ingredients
1/2 cup butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
1 pinch nutmeg
4 heads broccoli, cut into florets
Dash of salt, plus more as needed
Freshly ground black pepper, to taste
3 cups grated cheese (mild cheddar, sharp cheddar, jack, or a mix)
2 cups chicken broth, optional for thinning
Instructions
- Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until it’s soft, translucent, and aromatic.
- Sprinkle in the flour and stir well to coat the onions. Let it cook for about a minute while stirring continuously to prevent lumps from forming.
- Gradually pour in the whole milk and half-and-half, whisking continuously until smooth.
- Add a pinch of nutmeg, then stir in the broccoli florets. Season with a dash of salt and a generous amount of black pepper.
- Cover the pot and reduce the heat to low. Let the soup simmer for 20 to 30 minutes, or until the broccoli is tender.
- Stir in the grated cheese and mix until completely melted and incorporated into the soup.
- Taste and adjust seasoning as needed. You can serve it chunky, mash it slightly with a potato masher for texture, or puree it in batches using a blender for a smooth consistency.
- If the soup is too thick, stir in chicken broth a little at a time until the desired thickness is reached. Reheat if necessary and enjoy!
Notes
Use freshly grated cheese for best melting results. Blend or leave chunky based on preference. Soup thickens as it sits, so thin with broth or milk when reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 8g
- Carbohydrates: 18g
- Protein: 16g
