If you’ve ever longed for a comforting bowl of something creamy, cheesy, and packed with wholesome greens, then this Broccoli Cheese Soup Recipe is about to become your new best friend in the kitchen. it gently marries tender broccoli florets with sharp cheddar cheese in a velvety, rich broth that’s both soothing and satisfying. Each spoonful feels like a warm hug, brightened with just a hint of nutmeg and an irresistible cheesy depth. Whether it’s a chilly evening or you simply crave something cozy and nourishing, this soup never fails to impress.
Ingredients You’ll Need
The beauty of this Broccoli Cheese Soup Recipe lies in its simplicity — just a handful of well-chosen ingredients come together to create layers of flavor, texture, and vibrant color. Each component plays a crucial role: the butter and onion build a savory base, the broccoli and carrots bring freshness and color, and the cheddar cheese delivers that signature creamy richness.
- 4 tablespoons unsalted butter: Essential for creating a silky roux and adding richness right from the start.
- 1 small onion, finely chopped: Adds gentle sweetness and depth to balance the soup’s creaminess.
- 2 cloves garlic, minced: Infuses a subtle warmth and savory aroma that enhances every bite.
- 1/4 cup all-purpose flour: Thickens the soup beautifully without overpowering the flavors.
- 3 cups low-sodium chicken or vegetable broth: Provides a flavorful liquid base that keeps the soup light and tasty.
- 2 cups half-and-half or whole milk: Gives the soup its signature creamy texture and smooth mouthfeel.
- 4 cups broccoli florets, chopped small: The star ingredient, bringing freshness, a lovely green hue, and healthy fiber.
- 1 cup shredded carrots: Adds a subtle natural sweetness and a gorgeous pop of orange color.
- 2 cups shredded sharp cheddar cheese: Delivers that irresistible cheesy punch that makes this soup unforgettable.
- Salt and black pepper to taste: Basics that enhance and balance every ingredient perfectly.
- Pinch of ground nutmeg (optional): Just a whisper of warmth that elevates the depth of flavors.
How to Make Broccoli Cheese Soup Recipe
Step 1: Start with a Flavorful Base
In a large pot heated over medium heat, melt your butter until it’s bubbling gently. Toss in the finely chopped onion and cook it slowly until it becomes soft and translucent — around 4 to 5 minutes. This step is key because the sweetness of the onion creates a perfect backdrop for the garlic and cheese to shine.
Step 2: Add Garlic and Roux
Once the onions are softened, stir in the minced garlic and let it cook just for about 30 seconds to release its fragrant oils. Then whisk in the flour, creating a roux that should cook for another 1 to 2 minutes. This cooking process is essential to eliminate any raw flour taste and start thickening your soup.
Step 3: Combine Broth and Cream
Slowly pour the broth into the pot while whisking constantly to keep the mixture silky smooth. Follow this by adding the half-and-half or whole milk, then bring the pot to a gentle simmer. This careful incorporation maintains the creamy texture without any lumps, ensuring the soup is perfectly smooth.
Step 4: Cook the Vegetables
Add your chopped broccoli and shredded carrots to the simmering mixture. Let the vegetables cook uncovered for about 15 to 20 minutes, until they’re tender but still hold a little bite. This timing ensures your soup has a fresh vegetable punch and vibrant color.
Step 5: Melt in the Cheese and Season
Turn the heat down to low and slowly stir in the shredded sharp cheddar cheese until it melts completely, turning your soup into a luscious, cheesy delight. Finally, season with salt, black pepper, and optionally a pinch of nutmeg for a subtle complexity that lingers. Give it a final stir and your Broccoli Cheese Soup Recipe is ready to serve.
How to Serve Broccoli Cheese Soup Recipe
Garnishes
Garnishing is where you can have fun and add a fresh burst of texture and flavor. Think about sprinkling extra shredded cheddar, a handful of crispy bacon bits, or even some chopped green onions to complement the creamy soup. A drizzle of heavy cream or a spoonful of sour cream can add an elegant creamy finish that’ll wow anyone at the table.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or fluffy dinner rolls perfect for dipping into that cheesy goodness. For a bit of crunch, try serving it alongside a crisp salad of mixed greens dressed with lemon vinaigrette which cuts through the richness beautifully. If you want something heartier, grilled cheese sandwiches are an all-time classic match.
Creative Ways to Present
Serve this soup in mini bread bowls for a rustic, impressive presentation that’s perfect for parties or special family meals. For a restaurant-style touch, drizzle a chilled herb oil or sprinkle paprika on top. You can also try blending half the soup to a smooth consistency and leaving the rest chunky, giving your bowl delightful contrasting textures.
Make Ahead and Storage
Storing Leftovers
Your Broccoli Cheese Soup Recipe keeps wonderfully in the refrigerator for up to 3 days when stored in an airtight container. Before covering, let the soup cool completely to avoid condensation and keep the flavors fresh and vibrant.
Freezing
This soup freezes well but be mindful the texture can change slightly. Use freezer-safe containers or heavy-duty zip bags, leaving some space for expansion. For the best results, freeze without the cheese and add freshly shredded cheese when reheating to preserve that beautiful melt and flavor.
Reheating
Slow and steady is the way to go when reheating. Warm your soup over low heat on the stovetop, stirring frequently to avoid sticking or separation. If it seems too thick, add a splash of milk or broth to return to that perfect creamy consistency. Add the cheese at the end for maximum cheesiness and freshness.
FAQs
Can I use frozen broccoli for this soup?
Absolutely! Frozen broccoli works well and is a great convenient option. Just make sure to let it thaw slightly or chop it smaller for more even cooking and texture.
How can I make this soup vegetarian?
Simply substitute the chicken broth with vegetable broth, and keep everything else the same. The soup remains just as flavorful and comforting without any meat-based ingredients.
Is there a way to make the soup thicker?
Yes! Use heavy cream instead of half-and-half, or reduce the amount of broth slightly. Alternatively, you can blend part of the soup to create a creamier texture that feels more substantial.
Can I substitute cheddar cheese with another type?
You can experiment with other cheeses like Gruyère, Monterey Jack, or even a blend, but sharp cheddar really brings that classic tang and creaminess unique to this soup.
What is the best way to avoid the soup separating when reheating?
Reheat slowly over low heat and stir constantly. Adding a little milk or broth can help restore creaminess. Avoid microwaving on high heat as it can cause the cheese to separate.
Final Thoughts
There’s a special kind of magic in a bowl full of homemade broccoli cheese soup — it comforts, nourishes, and delights all at once. This Broccoli Cheese Soup Recipe is easy enough for a weeknight dinner, yet cozy and indulgent enough to make you feel pampered. I wholeheartedly encourage you to try making it yourself, savor every cheesy spoonful, and share it with loved ones who’ll appreciate a warm bowl of goodness just as much as you do.
Print
Broccoli Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy and comforting Broccoli Cheese Soup combines tender broccoli florets, shredded carrots, and sharp cheddar cheese in a rich, velvety broth. Made on the stovetop with a buttery roux and finished with a touch of nutmeg, it’s a perfect dish for a cozy meal any time of year.
Ingredients
Soup Base
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken or vegetable broth
- 2 cups half-and-half or whole milk
Vegetables
- 4 cups broccoli florets, chopped small
- 1 cup shredded carrots
Cheese and Seasoning
- 2 cups shredded sharp cheddar cheese
- Salt, to taste
- Black pepper, to taste
- Pinch of ground nutmeg (optional)
Instructions
- Sauté Onion and Garlic: In a large pot over medium heat, melt the butter. Add the finely chopped onion and cook until softened and translucent, about 4 to 5 minutes. Stir in the minced garlic and cook for another 30 seconds to release the aroma.
- Make Roux: Sprinkle the all-purpose flour into the pot and whisk constantly for 1 to 2 minutes. This forms the roux which will thicken the soup.
- Add Broth and Milk: Slowly pour in the low-sodium chicken or vegetable broth while whisking continuously to avoid lumps. Then add the half-and-half or whole milk and bring the mixture to a gentle simmer.
- Cook Vegetables: Stir in the chopped broccoli florets and shredded carrots. Allow the soup to cook for 15 to 20 minutes, or until the vegetables are tender but not mushy.
- Melt Cheese: Reduce the heat to low and gradually add the shredded sharp cheddar cheese to the soup, stirring constantly until the cheese is melted and the soup is smooth.
- Season Soup: Season with salt and black pepper to taste. Add a pinch of ground nutmeg if using, and stir well.
- Serve: Ladle the soup into bowls and serve warm for a comforting meal.
Notes
- For a thicker soup, substitute half-and-half with heavy cream or reduce the broth slightly.
- For a creamier texture, blend part of the soup using an immersion blender and leave the rest chunky for texture contrast.
- Using pre-shredded carrots can save preparation time.
