Introduction

This Broccoli Cheese Soup is a comforting and creamy classic that’s perfect for chilly days. Packed with fresh broccoli and sharp cheddar, it offers rich flavor and satisfying warmth in every spoonful.

A close-up of a white speckled bowl filled with creamy broccoli cheese soup showing a smooth, light orange base with visible green broccoli pieces scattered throughout, topped with a generous pile of finely shredded bright orange cheddar cheese in the center; the bowl sits on a matching white plate with a few golden, round crackers beside it, accompanied by a silver spoon resting on the plate, all placed on a white marbled surface with a blurred second bowl of soup and some broccoli florets and bread in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Tbsp butter, cut into 1 Tbsp pieces
1 cup finely chopped yellow onion
1 large clove garlic, finely minced
1/4 cup + 3 tbsp all-purpose flour
3 1/4 cups low-fat milk, plus more to thin if desired
1 (14.5 oz) can low-sodium chicken broth
1/2 cup heavy cream
3 cups (packed) finely chopped fresh broccoli florets
10 oz (2 1/2 cups) sharp cheddar cheese (or extra sharp, plus more for serving)
1 oz (1/3 cup) finely shredded Parmesan cheese
Salt and freshly ground black pepper, to taste

Instructions

Step 1: Melt the butter in a pot over medium-high heat. Add the chopped onions and cook, stirring frequently, until they are nearly soft, about 4 to 5 minutes.
Step 2: Add the minced garlic and flour to the pot, cooking for about 1 minute while stirring constantly to form a roux.
Step 3: Slowly pour in the milk while whisking continuously, then add the chicken broth. Stir in the chopped broccoli.
Step 4: Cook over medium heat, stirring constantly, until the mixture begins to thicken. Then reduce the heat to low and continue cooking, stirring frequently, until the broccoli is tender, about 6 to 8 minutes.
Step 5: Remove the pot from heat. Stir in the heavy cream, followed by the cheddar and Parmesan cheeses, mixing until the cheeses have fully melted.
Step 6: Season the soup with salt and freshly ground black pepper to taste. Serve warm, topped with additional cheddar cheese if desired.

Tips & Variations

For a smoother soup, blend partially or fully with an immersion blender before adding the cream and cheese.
To make it vegetarian, substitute the chicken broth with vegetable broth.
Use extra sharp cheddar for a bolder flavor, or mix different cheeses like Gruyère for added depth.
If you prefer a thinner consistency, add more milk or broth until you reach the desired thickness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often to prevent scorching. If the soup has thickened too much, thin it out with a splash of milk or broth when reheating.

How to Serve

A white pot filled with creamy orange soup, visible layers include a smooth, thick cheese broth base with small bright green broccoli florets scattered throughout, topped with fine shreds of vibrant orange cheddar cheese and a light sprinkle of black pepper. A dark wooden spoon stirs inside the soup, partway submerged. The pot rests on a gray striped cloth over a round wooden board on a white marbled surface, with pieces of golden brown toasted bread in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze broccoli cheese soup?

Yes, you can freeze it, but the texture may change slightly. Freeze the soup in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, stirring well.

How can I make this soup dairy-free?

To make a dairy-free version, substitute butter with olive oil or a dairy-free margarine. Use plant-based milk and cream alternatives, and replace cheeses with dairy-free cheese substitutes or nutritional yeast for flavor.