I remember the first time I made Broccoli Cheese Soup Recipe—it was love at first taste. There’s something comforting about creamy, cheesy soup that warms you from the inside out. I love how easy it is to whip up with simple ingredients, yet it tastes so indulgent. Every spoonful feels like a hug on a cold day.

After making this recipe a few times, I realized it’s not just delicious, it’s also versatile and perfect for sharing. You can also enjoy similar comfort food flavors in recipes like Crispy Soul Food Fried Chicken with Spicy Buttermilk Brine Recipe or even try a twist with Steak Shrimp Stir-Fried Noodles Recipe for a hearty meal.

Ingredients

Here’s what you’ll need to make this creamy, dreamy broccoli cheese soup. I’ve included some tips from my own experience to make it even better.

4 tablespoons butter – helps create a rich, flavorful base for the soup.
1 medium yellow onion, finely chopped – adds sweetness and depth to the soup.
2 cloves garlic, minced – boosts flavor, but don’t overcook or it can burn.
1/4 cup all-purpose flour – thickens the soup naturally; use fresh flour for best results.
2 cups chicken or vegetable broth – provides a savory foundation; homemade broth gives a richer taste.
2 cups half-and-half or whole milk – makes the soup creamy; I never use skim milk, it’s too thin.
4 cups fresh broccoli florets, chopped – fresh broccoli tastes best; avoid frozen for a firmer texture.
2 cups shredded sharp cheddar cheese – grate it yourself for smoother melting and richer flavor.
1/2 teaspoon salt – enhances all the flavors.
1/4 teaspoon black pepper – adds a subtle kick.
1/4 teaspoon nutmeg (optional) – brings a warm, earthy note to the soup.

Note: several servings

Variations

You can easily tweak this recipe to suit different tastes or dietary needs:

Dairy-free: Substitute half-and-half with unsweetened almond or oat milk and use a dairy-free cheese alternative.
Low-carb: Skip the flour and use a little cornstarch or xanthan gum to thicken.
Extra flavor: Add a pinch of smoked paprika or a splash of hot sauce for a bold twist.
Creamier texture: Swap half the broth for heavy cream if you love an ultra-rich soup.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Equipment You Need

Large pot – for cooking the soup evenly.
Wooden spoon – to stir without scratching your pot.
Chef’s knife – for chopping vegetables efficiently.
Cheese grater – to shred cheese fresh for better melting.
Measuring cups and spoons – ensures accurate ingredient amounts.
Blender or immersion blender – optional for smoother soup texture.

How to Make Broccoli Cheese Soup Recipe?

Prepare the Vegetables

First, chop your onions and broccoli, and mince the garlic. I like to make sure the broccoli florets are bite-sized so they cook evenly. Fresh vegetables make the soup taste brighter than frozen ones.

Cook the Base

Melt butter in a large pot over medium heat. Sauté onions and garlic until soft and fragrant. Then, sprinkle in the flour and stir for a couple of minutes to make a roux—it helps thicken the soup without lumps.

Add Liquids and Broccoli

Slowly pour in the broth and half-and-half, whisking constantly. Add the broccoli florets, and let the soup simmer until the broccoli is tender. This usually takes about 10–12 minutes.

Blend the Soup

If you like a creamy texture, use an immersion blender to partially blend the soup. I like to leave some chunks for a more rustic feel. Be careful not to over-blend or it can become too thin.

Add Cheese and Seasonings

Reduce the heat and gradually stir in the shredded cheddar cheese. Season with salt, pepper, and nutmeg. Make sure the heat is low to avoid curdling the cheese.

Serve Warm

Once everything is melted and creamy, taste and adjust seasoning. Ladle the soup into bowls, and it’s ready to enjoy. I like topping mine with extra cheese or croutons for a little crunch.

Additional Tips for Making this Recipe Better

From my own cooking experience, here’s how to make this soup even more amazing:

I always grate the cheese fresh—it melts so much better.
Don’t rush cooking the onions; soft, caramelized onions make a huge flavor difference.
I like to use a mix of broccoli stems and florets for texture variation.
Stir slowly after adding cheese to prevent clumping.
Letting the soup sit for 5 minutes after cooking makes it creamier as it thickens.

How to Serve Broccoli Cheese Soup Recipe?

Serving this soup is half the fun. I love to garnish with a sprinkle of shredded cheddar or crispy bacon bits. A swirl of cream on top makes it look restaurant-worthy. You can also serve it with crusty bread or a warm baguette for dipping. For a fun twist, serve it in a bread bowl—it’s perfect for cozy lunches.

Nutritional Information

Here’s a quick glance at what’s in each serving:

Calories: around 300 per serving – perfect for a hearty lunch.
Protein: 14g – thanks to the broccoli and cheese.
Carbohydrates: 15g – mostly from broccoli and a bit from flour.
Fat: 20g – the half-and-half and cheese give it richness.

Make Ahead and Storage

Refrigeration: Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days. I usually reheat it gently on the stove to keep it creamy.
Freezing: This soup freezes well. Store in freezer-safe containers for up to 3 months. Avoid freezing with cheese already melted in; add cheese after reheating for best flavor.
Reheating: Warm on medium-low heat, stirring occasionally to prevent separation. Adding a splash of milk or broth helps restore creaminess.

Why You’ll Love This Recipe?

This soup has won me over for many reasons:

Easy to make: Only a handful of ingredients, and it comes together quickly.
Comforting flavor: Creamy, cheesy, and full of savory goodness.
Versatile: You can customize with different cheeses, spices, or veggies.
Family-friendly: Everyone loves it, kids included.
Freezable and make-ahead: Great for meal prep or busy weeknights.

If you love creamy, cheesy soups that are both simple and satisfying, this broccoli cheese soup will become a go-to recipe in your kitchen. I’ve made it countless times, and it never disappoints!

Ash Tyrrell