Basic + Awesome Broccoli Cheese Soup Recipe

Introduction

This basic broccoli cheese soup is a comforting, creamy classic that’s easy to make at home. Packed with tender broccoli and sharp cheddar cheese, it’s perfect for a cozy lunch or dinner. Simple ingredients come together to create a rich and flavorful bowl you’ll want to savor.

Ingredients

• 5 tablespoons butter, divided
• 1 small onion, minced
• 3 cloves garlic, minced
• 1 cup broccoli stems, chopped (optional)
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1 cup half and half
• 2 1/2 cups chicken or vegetable broth
• 2-3 cups broccoli florets, chopped into very small pieces
• 1 large carrot, thinly sliced
• 1 teaspoon salt (more or less to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 8-ounce block of good quality extra-sharp cheddar cheese, grated

Instructions

1. Step 1: In a large soup pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the minced onion, garlic, and chopped broccoli stems if using. Sauté until soft and fragrant, about 5 minutes.
2. Step 2: Add the remaining 4 tablespoons of butter to the pot. Once melted, sprinkle in the flour and cook over medium heat for 2-3 minutes, stirring constantly, until the mixture thickens and turns lightly golden.
3. Step 3: Slowly pour in the whole milk and half and half while whisking continuously. The mixture will initially thicken but then loosen to form a creamy soup base. Gradually whisk in the chicken or vegetable broth.
4. Step 4: Bring the soup to a gentle simmer and cook for about 10 minutes, stirring occasionally to prevent skin from forming on the surface.
5. Step 5: Stir in the chopped broccoli florets, sliced carrots, salt, black pepper, and paprika. Simmer until the vegetables are tender and bright green, about 10 minutes more.
6. Step 6: Remove the pot from heat and let the soup cool slightly for a few minutes. Stir in most of the grated cheddar cheese until melted and smooth.
7. Step 7: Serve the soup hot, topped with the remaining cheese and a side of crusty bread for dipping.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• To make the soup thicker, add a little more flour when making the roux or reduce the broth slightly.
• Swap the cheddar for smoked gouda or gruyere for a different flavor profile.
• If you prefer a smoother texture, blend the soup with an immersion blender before adding the cheese.
• Add a pinch of nutmeg to enhance the creamy flavor subtly.

Storage

Store leftover broccoli cheese soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent scorching. If the soup thickens too much during storage, stir in a splash of milk or broth to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day as the flavors meld. Just reheat gently before serving and stir in extra cheese if needed.

Can I freeze broccoli cheese soup?

Freezing is possible but may change the texture slightly. Cheese and dairy can separate after freezing. To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring well.

Basic + Awesome Broccoli Cheese Soup Recipe

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★★★★★

4.9 from 127 reviews

This Basic + Awesome Broccoli Cheese Soup is a comforting, creamy soup perfect for chilly days. It combines tender broccoli, sharp cheddar cheese, and a rich, velvety roux-based broth that simmers with aromatic garlic, onion, and spices. Easy to make on the stovetop, this soup delivers deep, satisfying flavors and a cozy texture, making it an ideal meal served with crusty bread.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 small onion, minced
• 3 cloves garlic, minced
• 1 cup broccoli stems, chopped (optional)
• 2–3 cups broccoli florets, chopped into very small pieces
• 1 large carrot, thinly sliced

Dairy & Fats

• 5 tablespoons butter, divided
• 1 cup whole milk
• 1 cup half and half
• 8-ounce block good quality extra-sharp cheddar cheese, grated

Pantry

• 1/4 cup all-purpose flour
• 2 1/2 cups chicken or vegetable broth
• 1 teaspoon salt (more or less to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika

Instructions

1. Sauté garlic and onion: In a large soup pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the minced onion, garlic, and chopped broccoli stems (if using). Sauté them together until soft and fragrant, about 5 minutes, building a flavorful base for the soup.
2. Build your roux: Add the remaining 4 tablespoons of butter to the pot. Once melted, sprinkle the flour over the butter and cook over medium heat, stirring constantly for 2-3 minutes to form a roux. This cooks out the raw flour taste and thickens your soup.
3. Add dairy and broth: Slowly pour in the whole milk and half and half while whisking constantly to prevent lumps. The mixture will initially thicken but then thin out to form a creamy soup base. Gradually whisk in the chicken or vegetable broth, continuing to stir to keep the texture smooth.
4. Simmer the base: Allow the soup base to simmer gently for about 10 minutes. Whisk occasionally to reincorporate any skin that forms on the surface, ensuring a silky texture.
5. Add broccoli and carrots: Stir in the chopped broccoli florets, thinly sliced carrot, salt, pepper, and paprika. Simmer the soup for another 10 minutes or until the broccoli is bright green and tender when pierced with a fork.
6. Add cheese and finish: Remove the pot from the heat and let it cool slightly for a few minutes. Stir in most of the grated sharp cheddar cheese until it melts smoothly into the soup. Serve hot, garnished with extra cheese and accompanied by crusty bread for dipping.

Notes

• Using broccoli stems adds extra flavor and cuts down on waste; they are sautéed at the beginning to soften.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Adjust salt and pepper to taste, especially if using salted butter or salty broth.
• To make the soup thicker, reduce the broth slightly before adding the cheese.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
• For extra smooth texture, blend part or all of the soup before adding cheese, if desired.

Keywords: Broccoli Cheese Soup, Creamy Soup, Comfort Food, Easy Soup Recipe, Vegetarian Soup, Cheddar Broccoli Soup