Broccoli Cheddar Cheese Soup

A creamy comforting soup featuring tender broccoli and sharp cheddar cheese—perfect for cozy nights or a quick satisfying meal.

This broccoli cheese soup is a staple in my house (especially on chilly evenings) because everyone asks for seconds. It's a warming bowl that instantly makes you feel at home.

Ingredients

• Frozen broccoli florets: 500 g (1 lb)
• Onion: 1 medium, finely chopped
• Garlic: 2 cloves, minced
• Sharp cheddar cheese: 200 g (2 cups), shredded
• Unsalted butter: 60 g (1/4 cup)
• Whole milk: 500 ml (2 cups)
• Vegetable broth: 250 ml (1 cup)
• All-purpose flour: 2 tbsp
• Salt: 1/2 tsp (or to taste)
• Black pepper: 1/4 tsp, freshly ground
• Ground nutmeg (optional): 1/4 tsp

Instructions

Sauté aromatics:

In a large pot over medium heat melt the butter. Add the chopped onion and cook until translucent about 4 minutes. Add the garlic and cook for 1 minute more.

Make the roux:

Sprinkle in the flour and cook stirring constantly for 2 minutes to form a roux.

Add liquids:

Gradually whisk in the milk and vegetable broth until smooth.

Add broccoli and season:

Add the frozen broccoli salt pepper and nutmeg (if using). Bring to a simmer and cook for 10^{12 minutes until the broccoli is tender.}

Blend the soup:

Use an immersion blender to blend the soup to your desired consistency (chunky or smooth). Alternatively blend in batches in a countertop blender then return to the pot.

Add cheese:

Reduce the heat to low. Stir in the shredded cheddar cheese a handful at a time mixing until melted and smooth.

Taste and serve:

Taste and adjust seasoning as needed. Serve hot garnished with extra cheese or a sprinkle of black pepper if desired.

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Making this soup together has become a tradition for my family—especially when we want a comforting meal to share on Sundays. The kids love grating the cheese and watching the transformation in the pot.

Serving Suggestions

Pair your broccoli cheese soup with crusty bread garlic toast or a crisp green salad for a satisfying meal. A sprinkle of extra cheese or fresh herbs adds a flavorful finish.

Variations

Add diced carrots or celery along with the onions for more color and nutrition. For a lighter soup replace whole milk with low-fat milk or half-and-half.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat stirring to prevent the cheese from separating.

Save

This soup is a great make-ahead meal or cozy weeknight dinner. Enjoy every spoonful of comforting cheesy goodness!

Recipe Help & FAQs

→ Can I use fresh broccoli instead of frozen?

Yes, fresh broccoli can be used. Simply chop into florets and cook until tender; this may require slightly longer simmering time.

→ What is the purpose of the roux in this soup?

The roux, made from flour and butter, helps thicken the soup to achieve a smooth, creamy consistency.

→ How can I make the soup lighter?

Substitute whole milk with half-and-half or low-fat milk for a lighter texture without compromising the flavor too much.

→ Is it necessary to blend the soup completely smooth?

Blending is optional—you can blend until chunky or completely smooth based on your texture preference.

→ Can I add other vegetables for more flavor?

Yes, adding diced carrots or celery enhances flavor and adds texture to the soup.