There’s nothing quite like a bowl of rich, velvety Broccoli Cheese Soup to warm you up from the inside out. This recipe is your ticket to a restaurant-quality classic, made right in your own kitchen. Forget the bland, thin soups of the past; this version is packed with fresh broccoli, sharp cheddar cheese, and a creamy base that’s simply irresistible. It’s the ultimate comfort food, ready in under an hour.
We’ve perfected this recipe to ensure it’s not only incredibly flavorful but also incredibly easy to make. Whether you’re a seasoned chef or just starting out, you’ll find these steps straightforward and foolproof. This is the kind of dish that brings everyone to the table, perfect for a cozy weeknight dinner or a satisfying lunch.
Why This is the Best Broccoli Cheese Soup Recipe
You’ll fall in love with this recipe for its simplicity and depth of flavor. We use a combination of sharp and mild cheddar for a balanced, cheesy pull without overwhelming the fresh broccoli. A hint of nutmeg and paprika elevates the soup from good to truly great. Plus, we have all the tips you need to get that perfectly smooth, creamy texture every single time.
- Incredibly Creamy: A simple roux and heavy cream create a luxurious texture that’s never gritty or thin.
- Rich Flavor: We build flavor with sautéed onions, garlic, and quality chicken broth for a soup that tastes like it simmered for hours.
- Quick & Easy: This entire recipe comes together in one pot in about 45 minutes, making it perfect for busy weeknights.
- Customizable: Feel free to add your own spin with different cheeses or a dash of spice.
Key Ingredients You’ll Need
Making this creamy Broccoli Cheese Soup requires a handful of simple, wholesome ingredients. Here’s what you’ll need to gather:
(Full measurements are in the recipe card below.)
- Butter: Used for sautéing the aromatics and creating the roux, the foundation of our creamy base.
- Onion & Garlic: These aromatics provide the essential flavor backbone for the soup.
- All-Purpose Flour: This is what thickens the soup. When cooked with butter, it forms a “roux.”
- Half-and-Half & Chicken Broth: This combination creates a base that is both rich and flavorful. Use low-sodium broth to control the salt level.
- Broccoli Florets: The star of the show! Use fresh broccoli for the best flavor and texture.
- Shredded Carrots: Adds a touch of sweetness and color.
- Cheddar Cheese: For the best results, use a block of sharp cheddar cheese and shred it yourself. Pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
- Seasoning: Nutmeg, paprika, salt, and black pepper are all you need to perfectly season the soup.
How to Make Creamy Broccoli Cheese Soup
Making this soup is a straightforward process. Follow these simple steps for a perfect result every time.
- Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Create the Roux: Sprinkle the flour over the onions and stir constantly for one minute. This step is crucial for thickening the soup and cooking out any raw flour taste.
- Build the Base: Slowly whisk in the chicken broth, ensuring no lumps form. Then, whisk in the half-and-half. Bring the mixture to a gentle simmer, stirring occasionally.
- Cook the Vegetables: Add the broccoli florets and shredded carrots to the pot. Reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Melt the Cheese: Remove the pot from the heat. This is the most important step to prevent curdling! Slowly stir in the shredded cheddar cheese in handfuls, waiting for each addition to melt before adding the next.
- Season and Serve: Stir in the nutmeg, paprika, salt, and pepper. Taste and adjust seasoning as needed. Serve your homemade Broccoli Cheese Soup hot, garnished with extra cheese if desired.
Tips for a Foolproof Soup
How to Prevent a Grainy or Curdled Soup
The key to a smooth soup is in the cheese. First, always use freshly shredded cheese from a block. Second, and most importantly, remove the soup from the heat before adding the cheese. High heat can cause the dairy to separate and curdle. Stir it in gently off-heat for a perfectly smooth consistency.
Achieving the Perfect Thickness
This recipe creates a perfectly thick and creamy soup. However, if you prefer it even thicker, you can let it simmer uncovered for a few extra minutes to reduce. Alternatively, you can create a small slurry with a tablespoon of cornstarch and two tablespoons of cold water, then whisk it into the simmering soup until it thickens. For a thinner soup, simply stir in a bit more chicken broth.
What to Serve with Your Soup
This Broccoli Cheese Soup is a meal in itself, but it also pairs beautifully with a variety of sides. A crusty piece of bread or dinner rolls are perfect for dipping. For a heartier meal, serve it alongside a crisp salad or a delicious sandwich, like these Crack Chicken Sandwiches. For another cheesy favorite, try our Bacon Cheeseburger Pasta.
Storage and Reheating Instructions
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling the soup, as this can cause it to separate. We don’t recommend freezing this soup, as the dairy-based sauce can become grainy upon thawing.
Frequently Asked Questions
We do not recommend freezing this soup. Dairy-based soups like this one tend to separate and become grainy when thawed and reheated. It’s best enjoyed fresh or stored in the refrigerator for up to 4 days.
The most important step is to remove the soup from the heat *before* stirring in the cheese. High temperatures can cause the dairy proteins to separate and curdle. Add the cheese in small batches and stir gently until smooth.
The flour and butter roux is the primary thickener. If you want it even thicker, you can allow the soup to simmer uncovered for 5-10 minutes to reduce, or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to the simmering soup.
This soup pairs wonderfully with crusty bread for dipping, a fresh garden salad, or a simple sandwich. It’s also fantastic served in a bread bowl.
A good quality sharp cheddar cheese is the best choice for flavor. For the smoothest texture, buy a block and shred it yourself, as pre-shredded cheeses contain anti-caking agents that can make the soup grainy.
More Comforting Recipes
If you loved this comforting soup, you might also enjoy our famous Chicken and Dumplings Recipe or a hearty Crockpot Beef Stew.
Share Your Creation!
We hope you love this easy and creamy Broccoli Cheese Soup recipe! If you make it, please leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
Broccoli Cheese Soup
Broccoli Cheese Soup (Easy, Creamy Recipe)
Ingredients
Equipment
Method
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and stir constantly for one minute to cook out the raw flour taste.
- Slowly whisk in the chicken broth until smooth, then whisk in the half-and-half. Bring the mixture to a gentle simmer.
- Add the broccoli florets and shredded carrots. Reduce heat to low, cover, and simmer for 20-25 minutes, until vegetables are tender.
- Remove the pot from the heat. Slowly stir in the shredded cheddar cheese in handfuls, allowing each addition to melt completely before adding the next.
- Stir in the nutmeg, paprika, salt, and pepper. Taste and adjust seasoning as needed. Serve hot.
Notes
Tip 2: Always remove the soup from the heat before adding the cheese to prevent it from curdling.
Tip 3: For a smoother soup, you can use an immersion blender to partially blend it before serving.
