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Broccoli Cheese Soup Recipe
Ash Tyrrell

Broccoli Cheese Soup Recipe

I remember the first time I made broccoli cheese soup—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.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.