Broccoli Cheese Soup

There’s something deeply comforting about a warm, creamy bowl of broccoli cheese soup. This homemade version combines velvety sharp cheddar, fresh broccoli, and aromatic garlic and onion in a thick, satisfying base that beats anything you’ll find in a can. Whether you’re looking for a cozy weeknight dinner, a meal-prep-friendly lunch, or a dish the whole family will devour, this recipe is your go-to.

Inspired by classic deli-style versions, this soup offers richness from butter and cream, balanced with the earthy freshness of broccoli and the sharpness of cheddar and Parmesan cheeses. Unlike watered-down fast food takes, this version has substance—real veggies, real dairy, and a flavor that builds with each spoonful. It’s hearty enough to be served solo, but pairs beautifully with crusty bread or a simple salad.

The method is simple: sauté aromatics, create a thickened base, and slowly stir in cheeses to achieve that silky finish. The result is a soup that’s smooth but not bland, cheesy without being greasy, and filling without being overly heavy. Whether you’re feeding kids, prepping for the week, or just craving comfort food, this broccoli cheese soup will not disappoint.

Why You’ll Love This Recipe

1. Creamy and Comforting – Rich, cheesy, and ultra-smooth for the ultimate cozy meal.
2. Made with Real Ingredients – No processed cheese or shortcuts—just real cheddar, cream, and fresh broccoli.
3. Family-Friendly – Even picky eaters (yes, even the broccoli skeptics!) tend to love this.
4. Freezer and Meal Prep Friendly – Keeps well and reheats beautifully.
5. Versatile Base – Can be bulked up with rice, potatoes, or protein like chicken.

Ingredients

• Butter
• Yellow onion
• Garlic
• All-purpose flour
• Low-fat milk
• Low-sodium chicken broth
• Heavy cream
• Fresh broccoli florets
• Sharp or extra-sharp cheddar cheese
• Parmesan cheese
• Salt and freshly ground black pepper

Variations

• Vegetarian Version – Use vegetable broth instead of chicken broth.
• Extra Protein – Add cooked shredded chicken or crispy bacon.
• Lighter Option – Use whole milk only and skip the cream.
• Spicy Twist – Add a pinch of red pepper flakes or diced jalapeño.
• Add More Veggies – Stir in carrots, cauliflower, or spinach for variety.

How to Make the Recipe

Step 1: Sauté Aromatics

In a large pot, melt butter over medium heat. Add chopped onion and cook until soft, about 4–5 minutes. Stir in minced garlic and cook for another 30 seconds.

Step 2: Make the Roux

Sprinkle in the flour and stir constantly for 1–2 minutes to cook off the raw flavor.

Step 3: Add Liquids

Slowly whisk in the milk, then the chicken broth. Bring to a simmer while whisking frequently until the mixture thickens slightly.

Step 4: Add Broccoli

Stir in the chopped broccoli and heavy cream. Simmer uncovered for 10–15 minutes, or until broccoli is tender.

Step 5: Add Cheese

Reduce heat to low and stir in cheddar and Parmesan until fully melted. Taste and season with salt and black pepper.

Step 6: Blend (Optional)

For a smoother texture, use an immersion blender to blend partially or fully, depending on your preference.

Tips for Making the Recipe

• Chop broccoli finely so it cooks quickly and evenly.
• Use freshly shredded cheese for the best melt and flavor—pre-shredded can be grainy.
• Don’t overcook the cheese—add it off-heat to prevent a gritty texture.
• Thin with extra milk if the soup becomes too thick.
• Taste before seasoning—cheese and broth already contain salt.

How to Serve

• With crusty bread, garlic toast, or homemade croutons
• In a bread bowl for a café-style presentation
• Alongside a grilled cheese sandwich or side salad
• Garnished with extra cheddar, Parmesan, or crispy bacon
• With a dash of hot sauce or cracked pepper for kick

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat on the stovetop over medium-low heat, stirring often. Add a splash of milk or broth if needed to loosen the texture.

FAQs

1. Can I use frozen broccoli?

Yes, just thaw and chop it first. It may cook faster than fresh.

2. Is this soup gluten-free?

Not as written. To make it gluten-free, substitute flour with a gluten-free flour blend or cornstarch slurry.

3. What kind of cheese is best?

Sharp cheddar provides great flavor. Avoid mild cheddar or pre-shredded cheese for best results.

4. Can I make this vegetarian?

Yes, substitute chicken broth with vegetable broth and ensure your cheeses are vegetarian-friendly.

5. Can I make this ahead of time?

Absolutely. It reheats well for lunches or quick dinners throughout the week.

6. What if my soup is too thick?

Stir in a little more milk or broth until it reaches your desired consistency.

7. Can I use a blender to puree it?

Yes, either a traditional blender (carefully, in batches) or an immersion blender.

8. Can I add meat to make it heartier?

Yes! Cooked chicken, ham, or bacon make great additions.

9. What should I serve with this soup?

Crusty bread, grilled cheese, or a green salad are perfect pairings.

10. How do I avoid grainy cheese?

Add cheese off the heat and stir gently—don’t let the soup boil after cheese is added.

Conclusion

Broccoli Cheese Soup is the ultimate cold-weather comfort food—but it’s just as satisfying year-round. Rich, flavorful, and full of texture, it’s a cozy meal that comes together with simple ingredients and a little stovetop love. Whether served in a bread bowl, enjoyed as a light lunch, or paired with your favorite sandwich, this soup is destined to become a family favorite. Make a batch, freeze what you don’t eat, and savor every cheesy, comforting spoonful.

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