This Creamy Broccoli Cheese Soup Recipe is hands-down the ultimate comfort food you’ll turn to all year long. It’s velvety, loaded with tender fresh broccoli and carrots, and swirled with golden, melty cheese in every spoonful. Whether you crave a warming bowl on chilly evenings or want a family-friendly meal in just over 30 minutes, this cozy soup delivers flavor, satisfaction, and a touch of nostalgia. One sip, and you’ll understand why it’s everyone’s favorite—and why it deserves a permanent spot in your soup recipe rotation!
Ingredients You’ll Need
You only need a handful of simple kitchen staples for this Creamy Broccoli Cheese Soup Recipe, and each one does a little magic for the taste, texture, or rich color of your finished bowl. From the golden butter that starts the base to the perfect blend of cheeses, every ingredient counts!
- Unsalted Butter (4 tablespoons): Provides a rich, silky base and helps sauté the onions for extra depth.
- Small Onion, diced: Adds savory sweetness as the aromatic foundation for the soup.
- Garlic, minced (2 cloves): Gives the soup an irresistible, mellow warmth that balances the veggies and cheese.
- All-Purpose Flour (1/4 cup): Thickens the broth to that luscious, creamy texture.
- Whole Milk (2 cups): Brings richness and creaminess—sub in heavy cream for an even more decadent variation!
- Low-Sodium Chicken or Vegetable Broth (2 cups): Adds body and background flavor without overpowering the veggies.
- Fresh Broccoli Florets, chopped small (3 cups): The star of the show—cut smaller for quicker cooking and a tender bite.
- Shredded Carrots (1 cup): Brighten the flavor and add sweet color and vitamins.
- Salt (1/2 teaspoon): Essential for waking up every savory note.
- Black Pepper (1/4 teaspoon): Offers a gentle bite that rounds out the soup.
- Paprika, optional (1/4 teaspoon): Adds a subtle smokiness and gorgeous color.
- Shredded Sharp Cheddar Cheese (2 cups): Melts into the creamiest, most flavorful cheesy base.
- Shredded Mozzarella or Monterey Jack Cheese (1/2 cup): Makes the texture even more gooey and decadent.
How to Make Creamy Broccoli Cheese Soup Recipe
Step 1: Sauté the Aromatics
Start by melting your butter in a large, heavy-bottomed pot over medium heat. Add in the diced onion and cook for 4 to 5 minutes, stirring often, until it softens and turns translucent—this builds flavor right from the start. Next, stir in your minced garlic and let it sizzle for 30 seconds, just until fragrant. This simple step sets up an ultra-rich, savory base for your Creamy Broccoli Cheese Soup Recipe!
Step 2: Make the Roux
Sprinkle flour evenly over the softened onion and garlic. Constantly whisk this mixture for 1 to 2 minutes to cook out the raw flour taste; it will look a little thick and pasty. The roux is the secret to achieving a velvety, smooth soup that isn’t grainy.
Step 3: Add Liquids and Whisk
Gently pour in the milk, whisking all the while to keep the mixture smooth and lump-free. Follow it with the chicken or vegetable broth, still whisking. Keep going until you see the mixture thicken slightly—this will help your Creamy Broccoli Cheese Soup Recipe get that signature creamy consistency.
Step 4: Simmer the Vegetables
Add the chopped broccoli and shredded carrots, then season with salt, pepper, and a dash of paprika if you like. Bring the soup to a gentle simmer, then reduce the heat to low. Cook uncovered for 15 to 20 minutes, giving occasional stirs, until the broccoli is tender but still bright green and the carrots are soft. Your kitchen will already smell amazing!
Step 5: Stir in the Cheese
Turn off the heat. Gradually sprinkle in your sharp cheddar and mozzarella (or Monterey Jack) cheeses, stirring as you go, until the cheeses melt seamlessly into the soup. The result: a glorious, creamy, cheesy river that makes every bite special. Taste and adjust for seasoning if needed—sometimes a pinch more salt makes all the flavors pop.
Step 6: Blend to Your Liking
If you want an ultra-silky Creamy Broccoli Cheese Soup Recipe, use an immersion blender right in the pot to blend some or all of the soup. For a heartier, homey vibe, leave some broccoli chunks and carrot shreds intact. Either way, you’re moments from soup bliss!
Step 7: Serve and Enjoy
Ladle your piping-hot Creamy Broccoli Cheese Soup Recipe into cozy bowls. Serve with crusty bread, a green salad, or extra cheese on top. Prepare for this creamy creation to disappear in record time!
How to Serve Creamy Broccoli Cheese Soup Recipe
Garnishes
Put your own signature twist on each bowl with irresistible toppings! Try extra sharp cheddar shreds, a dash more black pepper, crisped bacon bits, a sprinkle of fresh chives, or homemade garlic croutons. Even a swirl of cream takes this Creamy Broccoli Cheese Soup Recipe straight to gourmet territory.
Side Dishes
Pair with a crusty baguette, warm sourdough slices, or classic dinner rolls to soak up every last drop. A crisp green salad with a zippy vinaigrette offers balancing freshness. For a heartier spread, serve alongside a baked potato or a simple ham and cheese sandwich—the soup is perfect for dunking.
Creative Ways to Present
Serving in a rustic bread bowl always gets wow reactions! Or pour into shot glasses for cute soup shooters at parties. Ladle into small mugs for an easy weeknight appetizer, or go family-style with a big pot at the center of the table so everyone helps themselves to this luscious Creamy Broccoli Cheese Soup Recipe.
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have leftovers, let the soup cool completely before transferring it to airtight containers. Stored in the refrigerator, your Creamy Broccoli Cheese Soup Recipe will keep for up to 4 days and makes a fabulous next-day lunch or quick supper.
Freezing
This soup freezes surprisingly well, especially if blended! Cool it thoroughly, pour into freezer-safe containers, and leave a little space for expansion. Freeze for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
Gently reheat the soup on the stovetop over low heat, stirring often; avoid high heat to keep the cheese from separating. If it’s a bit thick after storage, just splash in a little extra milk or broth as you warm it up to revive that creamy texture. Microwave reheating is fine for individual portions—just stir a couple of times during heating.
FAQs
Can I use pre-shredded cheese instead of shredding my own?
You can, but freshly shredded cheese melts more smoothly and delivers a silkier finish. Pre-shredded cheese contains anti-caking agents that can make the soup slightly grainy. For perfect, creamy results, shred your cheese right before adding.
Is this Creamy Broccoli Cheese Soup Recipe gluten-free?
As written, it’s not gluten-free due to the all-purpose flour. However, you can use a gluten-free flour blend or even cornstarch (diluted in a little cold water) as a thickener for a soup that everyone can enjoy.
Can I make this Creamy Broccoli Cheese Soup Recipe vegetarian?
Absolutely! Just use low-sodium vegetable broth in place of chicken broth. For extra richness, try adding a splash of cream, and sprinkle your favorite vegetarian-friendly cheese on top.
Can I use frozen broccoli instead of fresh?
Definitely. You don’t even need to thaw the frozen broccoli—just chop it, add it straight to the pot, and simmer until it’s bright green and tender. Great for quick grocery runs and weeknight cooking.
What’s the best way to get a smooth soup texture?
An immersion blender is the easiest tool for creamy results, letting you blend right in the pot. For extra-smooth soup, transfer batches to a countertop blender (just be careful with the hot liquid). Or, for a chunkier, rustic Creamy Broccoli Cheese Soup Recipe, skip blending altogether and enjoy every tender veggie bite.
Final Thoughts
Give this Creamy Broccoli Cheese Soup Recipe a whirl the next time you want something soul-soothing, cheesy, and just plain delightful. With simple steps and superstar flavors, this is a recipe you’ll want to make again and again—just wait until you see how fast it disappears!
Print
Creamy Broccoli Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a bowl of this luxuriously creamy broccoli cheese soup. Loaded with tender broccoli florets, a medley of cheeses, and aromatic seasonings, this comforting soup is a delightful treat for the taste buds.
Ingredients
Soup Base:
- 4 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups low-sodium chicken or vegetable broth
Soup Mixture:
- 3 cups fresh broccoli florets, chopped small
- 1 cup shredded carrots
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella or Monterey Jack cheese
Instructions
- Saute Aromatics: In a large pot, melt butter over medium heat. Add diced onion and cook for 4–5 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Create Roux: Sprinkle in flour and whisk constantly for 1–2 minutes to form a roux. Slowly add milk while whisking to avoid lumps, then pour in the broth. Continue whisking until smooth and slightly thickened.
- Add Vegetables: Add broccoli, carrots, salt, pepper, and paprika. Bring to a simmer, reduce heat to low, and cook uncovered for 15–20 minutes, or until the broccoli is tender.
- Blend Cheeses: Turn off the heat and stir in cheddar and mozzarella cheeses until melted and smooth. Adjust seasoning if needed.
- Adjust Consistency: For a smoother texture, use an immersion blender to partially or fully blend the soup, or leave it chunky for a more rustic feel.
- Serve: Serve hot with crusty bread or a side salad.
Notes
- You can substitute heavy cream for some of the milk for a richer soup.
- Fresh or frozen broccoli works well—no need to thaw if using frozen.
- For a vegetarian version, use vegetable broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 560mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
