Creamy Broccoli Cheese Soup Recipe

There’s something about a warm bowl of broccoli cheese soup that feels like a big, cozy hug on a chilly day. I remember the first time I made this recipe years ago—my kitchen smelled like a little cheese shop mixed with fresh garden greens, and my kids were hovering before the pot was even off the stove. If you’ve ever had that classic soup at a restaurant and thought, “I wish I could make this at home,” you’re going to love this version. It’s rich, cheesy, and just the right amount of creamy, without being overpowering. Plus, it comes together faster than you’d think, which is perfect for nights when you’re juggling work, homework, and the million other things life throws at you. Honestly, I’ve made variations of this recipe countless times, and somehow it never gets old — it’s a real family favorite. If you’re into comfort foods like loaded baked potato soup or creamy tomato bisque, this broccoli cheese soup will quickly become a staple.

What is Broccoli cheese soup?

Think of broccoli cheese soup as the classic comfort soup that combines two stars of the kitchen: tender broccoli and creamy cheddar cheese, all wrapped up in a smooth, flavorful broth. It’s essentially a velvety soup that’s thick enough to stand up to your spoon but still light enough to feel like a warm snack rather than a heavy meal. The name spells it out—broccoli and cheese—but the magic is in the balance of flavors and textures. The broccoli brings a fresh, slightly earthy bite, the cheese adds richness and tang, and the base often has a little hint of garlic or onion to round things out. This soup is a bit of a crowd-pleaser, whether you’re serving it for a casual weeknight dinner or at a holiday gathering. It’s approachable, familiar, and yet somehow still special enough to feel like a treat.

Why you’ll love this recipe?

What I love most about this broccoli cheese soup is how effortlessly it hits all the right notes. First off, the flavor is insanely satisfying—the sharpness of the cheddar blends beautifully with the mellow broccoli, and the gentle base of onions and garlic gives it that homey, “just-like-mom-made-it” vibe. The depth of flavor makes every spoonful feel like a little celebration.

But here’s the real kicker: it’s surprisingly simple to make. You don’t need any fancy techniques or hard-to-find ingredients, and you can whip it up in under an hour. I’ve thrown it together on crazy weeknights, and it’s always been a total lifesaver.

And if you’re watching your budget, this one won’t break the bank. Broccoli and cheese are pretty affordable staples, and I often use whatever cheese I have on hand—even a good cheddar blend from the deli works great.

Plus, it’s versatile. I’ve served it as a hearty lunch, a starter for dinner, and even in bread bowls for a fun twist. If you like recipes that you can tweak easily and still get incredible results, this is your ticket. My kids actually ask for seconds every time, which says a lot, right? If you like this, you might also want to check out my cheesy cauliflower soup or classic potato leek soup for more cozy vibes.

How do you make Broccoli cheese soup?

Quick Overview

This broccoli cheese soup comes together in just a few straightforward steps: gently cook your aromatics, simmer the broccoli in a rich broth, then blend everything smooth before stirring in plenty of melty cheese. The whole process is pretty hands-off once the soup is simmering, and it’s super forgiving if you keep a close eye on the cheese melting stage so it doesn’t get grainy. What I love is you get this creamy texture without needing heavy cream or complicated roux methods—though of course if you want to add a splash of cream, I won’t judge! This recipe strikes a beautiful balance between comfort food and simple weeknight cooking.

Ingredients

Main Soup:

• 4 cups fresh broccoli florets (I always use fresh for the best flavor but frozen works in a pinch)
• 1 medium onion, finely chopped (yellow onions bring sweetness)
• 2 cloves garlic, minced (fresh is key, but jarred works too)
• 4 cups low-sodium chicken or vegetable broth (homemade if you have it—always adds more depth)
• 2 tablespoons unsalted butter (for richness and a silky base)
• 2 tablespoons all-purpose flour (helps thicken the soup without heaviness)
• 2 cups sharp cheddar cheese, shredded (grate it yourself if you can, pre-shredded sometimes doesn’t melt as smoothly)
• 1 cup whole milk (you can swap for almond or oat milk if dairy-free; I tried almond and it’s surprisingly creamy!)
• Salt and freshly cracked black pepper, to taste
• A pinch of nutmeg (optional, but it adds warmth and complexity)

Step-by-Step Instructions

Step 1: Preheat & Prep

Start by heating your large soup pot over medium heat. Melt the butter gently to avoid browning it too much, just until it’s foamy and ready to soften the onions.

Step 2: Sauté Aromatics

Add the finely chopped onion and sauté for about 5 minutes, stirring often, until they’re translucent and soft. Toss in the garlic and cook for another minute—your kitchen will start to smell amazing!

Step 3: Make the Roux

Sprinkle the flour over the onions and garlic, stirring constantly. This step is what thickens the soup without using cream. Cook for about 2 minutes to get rid of the raw flour taste and build that smooth base.

Step 4: Add Broth & Broccoli

Slowly pour in the broth while stirring to avoid lumps. Bring it to a simmer, then add the broccoli florets. Cover the pot and let the broccoli cook for about 10-15 minutes until tender. This is where the magic starts—the broccoli will soak up those flavors perfectly.

Step 5: Blend the Soup

Once the broccoli is soft, you can either use an immersion blender right in the pot or transfer batches to a regular blender. Blend until smooth but still with some texture—I find a little chunkiness makes it feel homemade and fresh.

Step 6: Add Cheese & Milk

Lower the heat to medium-low and stir in the milk first to loosen the soup up. Then add the shredded cheddar cheese in batches, stirring gently until each addition melts completely before adding more. Be patient here to avoid the cheese clumping.

Step 7: Season & Finish

Season with salt, pepper, and a pinch of nutmeg if using. Taste and adjust—you might want a little more pepper or a touch more salt depending on your cheese.

Step 8: Serve Warm

Ladle into bowls and get ready to enjoy the first heavenly spoonful. A little extra shredded cheddar on top never hurts, or even a sprinkle of crispy bacon if you’re feeling indulgent.

What to Serve It With

For Dinner: Pair this soup with crusty garlic bread or a warm baguette. I love how the bread soaks up the creamy broth; it feels like a mini feast in itself.

For Lunch: Serve alongside a fresh green salad with a bright vinaigrette to cut through the richness. My go-to is a simple arugula and cherry tomato salad with lemon dressing.

For Cozy Snack Time: A grilled cheese sandwich is the dream partner for this soup—dip your sandwich in, and you’ve basically hit soup-and-sandwich perfection. My kids and I have turned this into a weekend ritual.

For Brunch: If you’re feeling fancy, serve the soup in little cups with a swirl of crème fraîche and chopped chives. Add a mimosa on the side, and you’re set for a leisurely brunch with friends.

Top Tips for Perfecting Your Broccoli Cheese Soup

Fresh Over Frozen: Fresh broccoli really makes a difference in flavor and texture. If you use frozen, drain really well and avoid overcooking to prevent mushiness.

Don’t Overheat the Cheese: Adding cheese over too high heat makes it separate or turn grainy. Always stir cheese in slowly on low to medium-low heat.

Balance the Thickness: Too thick? Add a splash more milk or broth. Too thin? Let it simmer uncovered a few minutes to reduce down.

Experiment with Cheeses: Sharp cheddar is classic, but I’ve mixed in Gruyère or Monterey Jack for fun twists. Just make sure the cheese melts well.

Make It Dairy-Free: Swap milk for creamy almond or oat milk, and use a dairy-free cheese alternative. I tested this with almond milk and was surprised how rich it still felt!

Savor the Aromatics: Don’t rush the onion and garlic step—they build the flavor foundation. Sometimes a pinch of dried thyme or smoked paprika adds a lovely backdrop.

Use a Blender Wisely: An immersion blender is easiest and safer for when the soup is hot; if using a countertop blender, cool slightly to avoid splatters.

Storing and Reheating Tips

Room Temperature Storage: This soup can sit out for up to 2 hours covered with a clean cloth or lid. Keep it warm on the stove if you’re not serving immediately.

Refrigerator: Transfer leftovers into an airtight container and store in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to refresh the creaminess.

Freezing: This soup freezes well! Portion it in freezer-safe containers or bags, leaving a little space for expansion. Freeze for up to 2 months. Thaw overnight in the fridge, then warm slowly on the stove.

Glaze Timing: If you like adding a cheesy topping or a drizzle of cream, do that right before serving rather than before storing—it keeps things fresh and pretty.

Frequently Asked Questions

Final Thoughts

Broccoli cheese soup holds a special place in my kitchen—and in my heart. It’s one of those recipes that invites you to slow down and enjoy a moment of pure comfort. Whether you’re cooking for family, friends, or just yourself, it’s reliably delicious and endlessly flexible. I love how the flavors meld into this rich, creamy goodness that feels just right every time. Plus, it’s a sneaky way to get some veggies in everyone’s diet without the usual battles! If you try it out, I’d love to hear how you customize or what your family thought. And if you’re hungry for more, check out my other cozy soups—they’re all made with the same love and simplicity. Happy cooking, and can’t wait to hear how your broccoli cheese soup turns out!