Broccoli Cheese Soup
Broccoli Cheese Soup is a creamy, cozy soup made with tender broccoli, sharp cheddar, and sweet vegetables simmered together for ultimate comfort in a bowl.
Its gentle swirl of melted cheese and warm aroma will have you reaching for a spoon before it even hits the table. I still remember making a big pot on chilly Sunday evenings, the kitchen glowing with steam and laughter those are the moments that made soup feel like home to me. This recipe stands out for its ultra-silky texture (thanks to grated potato) and the perfect balance of freshness, creaminess, and ease no fancy skills needed. Get ready to wrap your hands around a big bowl and discover why this soup is a true favorite in my kitchen.
Why This Soup Feels Like Home
- Creamy, melty, and ultra-cozy comfort food: Each spoonful of Broccoli Cheese Soup wraps you in a soft, velvety hug just like curling up with your favorite blanket after a long day.
- Soothing on chilly nights; beloved by grown-ups and kids alike: This soup fills the kitchen with the scent of bubbling cheese and veggies, promised smiles, and eager requests for seconds from the whole family.
- Invites nostalgic memories and stress-melting calm: Every batch revives memories of slow Sunday dinners and the gentle clatter of soup bowls warming frosty fingers.
- Connects with warmth, family, and sensory pleasure: Broccoli Cheese Soup isn’t just nourishing it’s comfort in a bowl, bringing everyone back to what really matters: simple, joyful moments shared together.
Ingredients You’ll Need
- Fresh Broccoli: The heart and soul of this soup, offering bright green color, gentle crunch, and that earthy, cozy flavor that just feels like home.
- Cheddar Cheese: Go for sharp cheddar for that signature creamy, melty richness it’s what makes every spoonful sing with comfort.
- Carrots and Celery: Classic soup veggies that add sweetness, color, and a little background crunch, layering in subtle flavor.
- Potatoes: A surprise creamy booster! Grated potato blends in for natural thickness and extra silkiness without making things heavy.
- Yellow Onion: When sautéed, it turns soft and golden, giving a savory backbone that ties all the flavors together.
- Butter: Adds deep, homey flavor and helps make the soup irresistibly silky by starting the roux.
- All-Purpose Flour: A scoop of flour, cooked into the butter, thickens the soup into luscious, spoon-hugging goodness.
- Half and Half & Whole Milk: These blend together for a balanced creamy base—rich but not too heavy, flexible for different tastes.
- Vegetable Broth: Acts as the vibrant, savory foundation. Low-sodium keeps the soup gentle but flavorful.
How to Make Broccoli Cheese Soup
- Prep Your Veggies and Cheese
Start by chopping broccoli, onions, celery, and carrots, then grating potatoes and cheddar. Let your cheese come to room temp it’ll melt creamier that way. - Simmer the Veggies
Pour the vegetable broth into a large pot and add carrots, celery, and potatoes. Cover and let them simmer until tender, filling your kitchen with that cozy, savory aroma. - Add Broccoli Next
Stir in the broccoli and let everything simmer a little longer. You’ll know it’s just right when the broccoli turns bright green but still has a bit of bite. - Sauté the Onion & Start the Roux
Sauté chopped onion in butter until it’s golden and fragrant. In the same skillet, whisk flour into the remaining butter to create a smooth, golden roux. - Enrich with Dairy
Gradually whisk in half and half and milk to the roux. Cook, stirring constantly, until the mixture thickens and becomes silky. Season generously. - Combine and Thicken
Slowly add your creamy roux to the pot with veggies stir gently and watch the soup’s texture transform into something dreamy. - Melt In Cheese
Take the pot off the heat, then stir in all that shredded cheddar. The soup should turn luscious and shiny, with no graininess.
For more inspiration, see my Broccoli Cheese Soup (Nessy’s Original).
Tips for the Best Results
- Start With Room Temperature Cheese: Take a moment to let your shredded cheese warm up before adding it melts silkier and avoids clumps.
- Don’t Overcook the Broccoli: Keep that broccoli bright green by simmering it just until tender; it keeps the soup vibrant and slightly textured.
- Mix in Cheese Off the Heat: Always stir in cheese after removing the pot from the burner so it melts gently this prevents any grainy or oily pockets.
- Enhance With Seasonings: Taste along the way and don’t be shy with salt, fresh pepper, or a pinch of garlic powder to make the flavors cozy and full.
- Make It Your Own: Try mixing sharp and mild cheddar for depth, or stir in a swirl of cream if you love extra velvety soups. For another comforting classic, see how I bring nostalgia to life with Classic Green Bean Casserole.
Variations You Can Try
Cauliflower Twist: Want to mix it up? Swap some or all of the broccoli for cauliflower florets. It makes the soup extra velvety and slightly sweet you’d be surprised what a cozy twist this brings!
Gluten-Free Goodness: For a gluten-free version, simply use your favorite gluten-free flour blend in place of regular flour for the roux. The soup stays wonderfully creamy with no compromise on flavor.
Dairy Adjustments: Prefer plant-based? Sub in unsweetened oat or almond milk and vegan cheese for a vegetarian-friendly, dairy-free pot of heaven.
Stir-in Delights: Try crispy bacon bits for a salty crunch, or sprinkle on toasted breadcrumbs for a nutty bite. Extra veggies like spinach or peas add color and nutrition.
Cheesy Mash-Up: If you love playful comfort, pair this soup with Mashed Potato Cheese Puffs for the ultimate cozy meal they’re golden, melty, and pure joy on the side.
Storage & Reheating Tips
- Fridge Storage: Pour leftover Broccoli Cheese Soup into airtight containers and refrigerate this helps keep it extra creamy for up to three days.
- Freezer Prep: For longer stashing, let soup cool completely, then freeze in individual portions. Dairy-based soups can separate, so give it a good stir as it thaws and skip adding the cheese until you reheat if you want the smoothest result.
- Gentle Reheating: Warm soup on the stovetop over low heat, stirring often. This helps the cheese stay melty and prevents any graininess. If it’s too thick, add a splash of broth or milk to bring back that velvety texture.
- One-Bowl Cozy Meals: Love meal prepping? This soup reheats beautifully alongside other cozy favorites like Creamy Chicken and Gnocchi.
What to Eat It With
- Crusty Bread for Dipping: There’s nothing like a warm slice of sourdough or a crusty baguette to soak up all that velvety, cheesy soup. Tear off chunks and let them melt into the bowl for the coziest bite.
- Light Green Salad: Pair your Broccoli Cheese Soup with a simple green salad tossed in a tangy vinaigrette freshness alongside creamy comfort is hard to beat.
- Roasted Vegetables: For a colorful, feel-good meal, serve up a tray of simply seasoned roasted cauliflower, carrots, or Brussels sprouts on the side.
- Soup Pairings for a Cozy Duo: If you love a soup duet, ladle this alongside Chicken Tortilla Soup for a creamy and spicy combo.
- Perfect for Gatherings: Serve in little mugs with toppings like extra cheese or homemade croutons at family get-togethers or casual lunches.
- Lunchbox or Dinner Magic: Pack leftovers in a thermos for a warm desk lunch, or pair with any cheerful side for an easy weeknight dinner.
Cozy Broccoli Cheese Soup
Ingredients
Equipment
Method
- Prepare vegetables by grating or chopping. Shred cheese and set aside to allow it to come to room temperature.
- Add vegetable broth to a large soup pot over medium heat. Add the carrots, celery and potatoes, cover pot, and bring to a boil. Once boiling, reduce heat and simmer until the vegetables are tender, 3-5 minutes.
- Add chopped broccoli and simmer for another minute or two, depending on how chunky or fine you chopped it. Remove from heat.
- In a separate skillet over medium heat, sauté onion in 1 tablespoon butter until tender and lightly browned.
- Add onion to pot with vegetables. Add remaining 4 tablespoons of butter to the skillet, over medium heat. Once melted, whisk in ¼ cup flour and stir well to make a roux.
- Add the half and half and milk, one cup at a time, stirring constantly. Cook roux, stirring continually with whisk until thickened, smooth and bubbly. Season well with salt and pepper.
- Slowly add roux to the pot of cooked vegetables, stirring carefully to combine. Cook for 2 minutes.
- Remove from heat and add grated cheese, stirring until melted. Taste and season with additional salt and pepper or vegetable bouillon base, if needed.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I use frozen broccoli instead of fresh for this soup?
Absolutely! If you’ve got frozen broccoli waiting in your freezer, you can use it no need to thaw first. Just add it straight to the simmering pot. It might soften a touch more than fresh, but the soup will still taste wonderfully cozy and homey.
How do I prevent my cheese from turning grainy or clumping?
The trick is adding your shredded cheese after taking the pot off the heat. Let it melt slowly and gently, stirring often. Starting with room-temperature cheese helps it blend into the soup beautifully, turning each spoonful creamy and luscious without any unpleasant grit.
Can I make this soup ahead of time for a party?
You sure can, and it’s a lifesaver for gatherings! Just refrigerate it once cooled, then reheat gently on the stove over low heat. If the soup thickens in the fridge, add a splash of milk or broth and stir until it’s back to warm, silky glory.
What are some fun toppings or mix-ins for serving?
Don’t be shy with toppings! I love a sprinkle of extra cheddar, crispy bacon crumbles, or crunchy homemade croutons. For a pop of freshness, try chopped chives. Each adds color, a little crunch, and that “made with love” feel to your bowl.
Frequently Asked Questions
Find answers to common questions
