If you’ve been hunting for a cozy, comforting bowl of warmth that feels like a big hug on a chilly day, I’ve got just the thing for you. This Easy Broccoli Cheese Soup Recipe is a total game-changer — creamy, cheesy, and packed with tender broccoli and just the right hint of spice. It’s perfect for those moments when you want a luscious homemade soup without fuss, yet crave all the rich flavors of a classic cheesy broccoli soup. Trust me, once you try this, it’s going to become your go-to crowd-pleaser and your new kitchen favorite.
Ingredients You’ll Need
The beauty of this Easy Broccoli Cheese Soup Recipe lies in its simplicity and thoughtfully chosen ingredients. Each one plays a crucial role in creating that perfect balance of creamy texture, bold cheese flavor, and vibrant veggie goodness. Here’s what you’ll gather together:
- Butter (1/3 cup): Provides a rich base and helps sauté the onions and spices for depth of flavor.
- Large onion (1, chopped): Adds a mild sweetness and aromatic foundation to the soup.
- Kosher salt (1 3/4 teaspoons): Essential for seasoning and enhancing all the ingredients.
- Black pepper (3/4 teaspoon): Adds a subtle kick and warmth without overpowering.
- Dry mustard (3/4 teaspoon): Brings a gentle tang that brightens the cheese’s richness.
- Cayenne pepper (1/8 to 1/4 teaspoon): Just a whisper of heat to elevate the flavors.
- Smoked paprika (3/4 teaspoon): Adds a smoky sweetness that makes the soup uniquely delicious.
- Garlic cloves (2, smashed and minced): Infuses savory depth to complement the veggies and cheese.
- Flour (1/3 cup): The magic thickening agent creating that luscious soup consistency.
- Chicken broth (3 cups): Provides the liquid base with a savory backbone.
- Whole milk or half and half (3 cups): Adds creaminess and balances out the richness.
- Broccoli (3 large heads, about 8 cups chopped): The star ingredient, delivering fresh green color and texture.
- Carrots (3, shredded or matchsticks): Bring subtle sweetness and a nice crunch contrast.
- Heavy cream (1/2 to 1 cup): Final touch for silky smoothness and indulgence.
- Sharp cheddar cheese (4 cups, shredded): Loads the soup with that irresistible cheesy punch everyone craves.
- Extra cheddar cheese and chopped green onions (to garnish): These brighten and add a fresh, cheesy finish.
How to Make Easy Broccoli Cheese Soup Recipe
Step 1: Prepare Your Veggies
Start by chopping the broccoli florets and don’t toss those stems—they’re delicious and add great texture once finely chopped. Shred or slice the carrots and finely chop the onion. Smash and mince the garlic cloves. Having everything prepped ahead makes the cooking process smooth and enjoyable.
Step 2: Sauté the Onion and Spices
Melt the butter in a large soup pot over medium heat. Add the chopped onion and stir until they’re softening. Then sprinkle in all your spices — salt, black pepper, dry mustard, cayenne pepper, and smoked paprika—letting their aromas mingle with the buttery onions. This step builds the soup’s flavor foundation.
Step 3: Add Garlic and Cook Flour Roux
Toss in the minced garlic and sauté just until fragrant—careful not to burn it! Next, gradually sprinkle the flour over the mixture. Stir consistently to form a smooth paste, ensuring the flour cooks through but does not brown. This roux is essential for thickening the soup beautifully.
Step 4: Incorporate Broth and Milk
Using a whisk, slowly pour in the chicken broth a little at a time, making sure each addition is fully absorbed before adding more to avoid lumps. Repeat this process with the milk, this slower approach guarantees that the soup will be irresistibly creamy and perfectly smooth.
Step 5: Simmer with Veggies
Turn the heat to medium-high until the soup reaches a gentle simmer. Add the broccoli and carrots, then immediately reduce heat to maintain a low simmer. Cook until the broccoli is tender but still vibrant and slightly firm. This step is where the soup’s fresh veggie flavor shines without turning mushy.
Step 6: Finish with Cream and Cheese
Turn off the heat and stir in half a cup of heavy cream for richness. Then add your shredded sharp cheddar cheese, one cup at a time, stirring gently until each batch melts fully before adding more. If the cheese hesitates to melt, briefly warm the pot on low—just enough to coax it into smoothness without curdling.
Step 7: Taste and Adjust
Give your soup a little taste to see if it needs extra salt, pepper, or that final splash of cream. This is your moment to personalize the soup exactly to your liking. After that, it’s ready to serve!
How to Serve Easy Broccoli Cheese Soup Recipe
Garnishes
A generous sprinkle of extra shredded cheddar cheese and some chopped green onions add the perfect pop of flavor and color on top. They bring freshness and a beautiful visual that makes each bowl as inviting as it tastes.
Side Dishes
This soup pairs beautifully with crusty bread—try a warm baguette or homemade One Hour French Bread for dunking. A crisp green salad or roasted vegetables also balance the creaminess wonderfully, rounding out a satisfying meal.
Creative Ways to Present
Serve your soup in hollowed-out bread bowls for an extra cozy vibe, perfect for a fun dinner party or family night. You can also swirl in a little pesto or drizzle of smoky paprika oil on top for unexpected bursts of flavor that impress without complicating things.
Make Ahead and Storage
Storing Leftovers
Place any leftover soup in an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, making it perfect for meal prep or quick lunches.
Freezing
This soup freezes well, though the texture may shift slightly. Freeze in portions using freezer-safe containers or bags for up to 3 months. Thaw in the fridge overnight before reheating gently to maintain the best texture.
Reheating
Reheat the soup slowly on the stovetop over low heat. Avoid the microwave if possible; microwaving can make the cheese sauce grainy, but reheating gently on the stove keeps that silky, creamy texture intact just like when freshly made.
FAQs
Can I substitute vegetable broth for chicken broth?
Absolutely! Using vegetable broth makes this soup vegetarian-friendly and still delicious. It won’t alter the creamy cheesy goodness but does slightly change the flavor profile to a lighter base.
What type of cheese works best for this soup?
Sharp cheddar is classic because of its strong yet smooth meltability, but you can experiment with combinations like smoked gouda or a mild Monterey Jack for fun variations.
Can I use frozen broccoli instead of fresh?
Yes, but fresh broccoli gives the best texture and flavor. If using frozen, add it straight to the pot without thawing and adjust simmer time so the soup doesn’t become watery.
Is there a dairy-free or vegan version?
For a dairy-free spin, you can try plant-based milk and vegan cheese alternatives, plus use vegan butter and vegetable broth, though the soup will be less creamy compared to the original recipe.
How can I make this soup thicker?
If you want it thicker, increase the flour slightly or reduce the amount of broth. Another trick is to blend part of the soup before adding cheese, giving it a naturally thicker texture without extra flour.
Final Thoughts
If you’re craving something soothing, cheesy, and easy to whip up on a moment’s notice, this Easy Broccoli Cheese Soup Recipe is your new best friend in the kitchen. It hits all the right notes—comforting warmth, fresh greens, and melty cheese—without any complicated steps. I can’t wait for you to try it and make it your own, sharing bowls of this cozy soup with your favorite people.
Print
Easy Broccoli Cheese Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Easy Broccoli Cheese Soup is a creamy, comforting bowl of goodness featuring tender broccoli, shredded carrots, and sharp cheddar cheese in a rich, velvety broth. Perfect for chilly days or anytime you crave a hearty, cheesy soup that’s quick and simple to make.
Ingredients
Vegetables
- 3 large heads broccoli (about 1.5 lbs, chopped into 8 cups)
- 3 carrots (shredded or cut into matchsticks)
- 1 large onion (chopped)
- 2 cloves garlic (smashed and minced)
Soup Base
- 1/3 cup butter
- 1/3 cup flour
- 3 cups chicken broth
- 3 cups whole milk or half and half
- 1/2 to 1 cup heavy cream
Cheese
- 4 cups sharp cheddar cheese (14–16 ounces, shredded)
- More cheddar cheese (for garnish)
Seasonings
- 1 3/4 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon dry mustard
- 1/8 to 1/4 teaspoon cayenne pepper
- 3/4 teaspoon smoked paprika
Garnish
- Chopped green onions
Instructions
- Prepare Vegetables: Chop the broccoli into roughly 8 cups including the stems, shred or cut carrots into matchsticks, chop the onion, and smash and mince the garlic cloves. Set all aside.
- Melt Butter and Sauté Onion: In a large soup pot over medium heat, melt 1/3 cup butter. Add chopped onion and stir to combine.
- Add Spices: Add kosher salt, black pepper, dry mustard, cayenne pepper, and smoked paprika to the onions. Stir well to distribute the seasonings.
- Sauté Onion Until Translucent: Cook the onion and spices for about 4-5 minutes until the onions become translucent and fragrant.
- Add Garlic and Sauté: Add the minced garlic and sauté for an additional minute to bring out its aroma.
- Create Roux with Flour: Gradually sprinkle in the flour over the onion mixture, stirring constantly to form a smooth paste without lumps.
- Add Chicken Broth Gradually: Using a whisk, slowly add the chicken broth in small increments, stirring continuously until fully incorporated to create a creamy base.
- Add Milk Gradually: Repeat the same gradual mixing process with the whole milk or half and half, stirring to maintain smoothness.
- Bring to Simmer: Increase heat to medium-high and bring the soup base to a low simmer with gentle bubbles forming.
- Add Broccoli and Carrots, Simmer Gently: Add the chopped broccoli and carrots. Reduce heat to low to maintain a very gentle simmer for 5-10 minutes until broccoli is just tender. Avoid boiling to prevent grainy sauce.
- Turn Off Heat and Add Cream: Remove the pot from heat and stir in 1/2 cup heavy cream for added richness.
- Shred Cheddar Cheese: Shred 4 cups of sharp cheddar cheese yourself for best melting quality.
- Add Cheese Gradually: Stir in the shredded cheddar cheese in small batches, allowing each addition to melt fully. If needed, gently reheat on low to melt cheese without boiling.
- Adjust Cream and Seasonings: Taste soup and add extra cream (up to 1/2 cup) if desired. Adjust salt and pepper to taste.
- Serve: Ladle soup into bowls and garnish with additional shredded cheddar cheese and chopped green onions. Serve hot alongside crusty bread like One Hour French Bread.
- Reheat Leftovers: Warm leftover soup gently on the stovetop over low heat for best texture. Avoid microwaving to prevent sauce from becoming grainy.
Notes
- Use freshly shredded cheddar cheese for better melting; pre-shredded cheese contains anti-caking agents that inhibit smooth melting.
- Do not let the soup boil rapidly after adding dairy ingredients to prevent grainy texture.
- Broccoli stems are delicious and should not be discarded; chop and add along with florets.
- Adjust cayenne pepper according to your preferred spice level.
- Reheating on stovetop preserves soup texture better than microwave.
