This Cheesy Broccoli Soup is the ultimate comfort food—creamy, savory, and packed with tender broccoli. It’s surprisingly simple to make and delivers rich, velvety satisfaction in every spoonful. Perfect for a cozy dinner or weekly meal prep, this cheesy broccoli soup comes together quickly and fills your kitchen with an incredible aroma.
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Why You’ll Love This Cheesy Broccoli Soup
- Ultimate comfort food: Creamy, cheesy, and packed with tender broccoli.
- Surprisingly simple: Straightforward process with a gourmet result.
- Incredibly versatile: Easy to customize with extra cheese or spice.
- Fantastic leftovers: Flavors deepen overnight and reheat beautifully.
Ingredients & Tools
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 1.5 lbs broccoli, florets chopped, stems peeled and diced
- 2 medium carrots, grated
- 1 tsp dry mustard powder
- ½ tsp smoked paprika
- 8 oz sharp cheddar cheese, freshly grated
- 4 oz Gruyère cheese, freshly grated
- Kosher salt and freshly ground black pepper, to taste
Tools: A large Dutch oven or heavy-bottomed pot, a wooden spoon, a whisk, and a standard blender or immersion blender.
Notes: Using freshly grated cheese is non-negotiable—pre-shredded can make the soup grainy. Dry mustard powder amplifies the cheesy flavor without tasting like mustard.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 20 g |
| Fat: | 35 g |
| Carbs: | 22 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Grate your own cheese. I know it’s tempting to grab a bag of pre-shredded, but trust me on this. The starch coating on pre-shredded cheese can prevent it from melting smoothly, leading to a slightly gritty texture in your final soup. Taking two minutes to grate a block is worth it for that ultra-silky result.
- Don’t toss the broccoli stems! They have wonderful flavor and help thicken the soup naturally. Just use a vegetable peeler to remove the tough outer layer, then dice the tender inner core. You’ll get more soup and less food waste — a win-win.
- Have your broth at room temperature. When you’re making the roux (the butter and flour mixture), adding cold liquid can sometimes cause it to clump. If you have time, take your broth out of the fridge about 20 minutes before you start cooking.
- Embrace the power of a good blend. For the creamiest texture, you’ll want to blend at least half of the soup. An immersion blender is easiest, but a countertop blender works just as well — just be careful with the hot liquid and never fill the blender more than halfway.
How to Make Cheesy Broccoli Soup
Step 1: Start by melting the butter in your large Dutch oven or pot over medium heat. Once it’s foaming slightly, add the diced onion. Cook, stirring occasionally, for about 5-7 minutes until the onion is soft and translucent. You’ll notice it becoming fragrant and sweet. Now, add the minced garlic and cook for just one more minute until it’s aromatic — be careful not to let it burn!
Step 2: Sprinkle the flour over the onion and garlic mixture. This is your roux. Cook for about two minutes, stirring constantly with a wooden spoon. The mixture will look pasty and clumpy at first, but keep stirring until it’s smooth and has taken on a very light golden color. This step cooks out the raw flour taste and is crucial for thickening the soup.
Step 3: Now, gradually add the broth. I like to switch to a whisk here for this part. Add the broth in a slow, steady stream, whisking constantly. This prevents any lumps from forming. Once all the broth is incorporated, whisk in the milk and heavy cream. Bring the mixture to a gentle simmer, stirring frequently. You’ll see it start to thicken nicely.
Step 4: Add the chopped broccoli (both florets and diced stems) and the grated carrot to the pot. Stir in the dry mustard and smoked paprika. Season with a good pinch of salt and pepper. Reduce the heat to medium-low, cover the pot, and let it simmer for about 15-20 minutes, or until the broccoli stems are completely tender when pierced with a fork.
Step 5: This is the blending stage. If you’re using an immersion blender, carefully blend the soup right in the pot until it’s as smooth as you like it. I prefer to blend about half to two-thirds of it, leaving some broccoli florets intact for texture. If using a countertop blender, let the soup cool slightly, then blend in batches, never filling the blender more than halfway. Always hold the lid down with a towel for safety.
Step 6: Return the soup to the pot if you used a countertop blender. Reduce the heat to the lowest possible setting. Now, it’s cheese time! Gradually add the grated cheddar and Gruyère, a handful at a time, stirring until each addition is fully melted before adding the next. This slow incorporation is key to a smooth, non-greasy soup.
Step 7: Taste the soup and adjust the seasoning. Does it need more salt? Another grind of black pepper? This is your moment to make it perfect. Once the cheese is fully melted and incorporated, your soup is ready. Serve it immediately while it’s gloriously hot and bubbly.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze the soup base (before adding dairy/cheese) for up to 3 months.
- Reviving: Reheat gently on the stovetop, stirring in a splash of broth or milk if too thick.
Serving Suggestions
Complementary Dishes
- A crusty baguette or sourdough bread — Essential for dipping and scooping up every last bit of cheesy goodness from the bottom of the bowl. The contrast of the crunchy crust and soft, warm interior is just perfect.
- A simple, crisp side salad — Something with a sharp vinaigrette, like an arugula salad with lemon dressing, helps cut through the richness of the soup and balances the meal beautifully.
- Grilled cheese sandwich — Go all-in on the comfort food theme. A classic diner-style grilled cheese, crispy and buttery on the outside, is the ultimate partner for this soup.
Drinks
- A crisp, dry cider — The apple notes and bright acidity are a fantastic foil for the creamy, cheesy soup, cleansing the palate between bites.
- A light-bodied lager — The carbonation and mild hop bitterness work similarly to the cider, making each spoonful of soup taste fresh and new.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus zing provide that same refreshing contrast that makes the whole meal feel lighter.
Something Sweet
- Classic apple crisp — The warm, spiced apples and oat-y topping feel like a natural, homey follow-up to the savory soup. Serve it with a scoop of vanilla ice cream for the full experience.
- Dark chocolate brownies — A rich, fudgy brownie offers a deep, chocolatey finish that stands up nicely after the hearty soup without being too heavy.
- Lemon bars — The bright, tangy curd and shortbread crust provide a wonderfully zesty and refreshing end to the meal that feels just right.
Top Mistakes to Avoid
- Mistake: Using pre-shredded cheese. I know I’ve mentioned it, but it’s the number one reason for a grainy, broken soup. The cellulose powder used to keep the shreds separate just doesn’t melt properly into a smooth sauce.
- Mistake: Adding the cheese while the soup is boiling. High heat is the enemy of a smooth cheese sauce. If the soup is too hot, the fat can separate from the proteins, making your soup oily. Always take it off the heat or turn it down to the lowest setting before stirring in the cheese.
- Mistake: Overcooking the broccoli. If you boil the broccoli for too long, it can turn a drab, army green color and develop a strong, sulfurous smell. You want it tender, but not mushy and sad-looking.
- Mistake: Not tasting before serving. The saltiness of broth and cheese can vary wildly between brands. Your final seasoning is what brings all the flavors into harmony, so never skip the taste test at the end.
Expert Tips
- Tip: Add a potato for extra creaminess. If you want an even thicker, silkier soup without adding more cream, try dicing one small russet potato and cooking it with the broccoli. It will blend up into a wonderfully velvety base.
- Tip: Bloom your spices. For a deeper, more complex flavor, add the dry mustard and paprika to the butter and onion mixture for the last 30 seconds before you add the flour. This “blooms” the spices, releasing their essential oils and maximizing their taste.
- Tip: Reserve some broccoli florets. For a soup with great textural contrast, set aside a small handful of the smallest broccoli florets. Steam or blanch them separately until just tender, then stir them in at the very end after you’ve blended the rest of the soup.
- Tip: Make it ahead. You can prepare the entire soup base (through step 5, before adding the cheese) a day in advance. Let it cool, then store it in the fridge. When you’re ready to serve, gently reheat the base and then proceed with adding the cheese. This actually helps the flavors develop even more.
FAQs
Can I make this soup in a slow cooker?
Absolutely! Sauté the onions and garlic on the stove first to build flavor, then transfer everything except the cheese to your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the broccoli is tender. Blend the soup, then stir in the cheese just before serving. The slow, gentle heat is actually great for preventing the dairy from curdling.
How can I make this soup vegetarian?
It’s incredibly easy. Just make sure you use a good-quality vegetable broth instead of chicken broth. That’s the only swap you need to make! All the other ingredients are naturally vegetarian, so you’ll have a rich, satisfying meat-free meal in no time.
My soup turned out too thick. How can I thin it?
No problem at all — this happens! The simplest fix is to whisk in a little more broth or milk, a quarter-cup at a time, over low heat until it reaches your desired consistency. Remember, it will also thicken a bit as it cools, so you might want to aim for slightly thinner than perfect in the pot.
Can I freeze cheesy broccoli soup?
I don’t recommend freezing the finished, cheesy soup. Dairy-based soups with cheese can separate and become grainy when thawed. However, you can freeze the soup base (before adding the dairy and cheese). Make the recipe through step 5, let it cool completely, then freeze. When ready, thaw, reheat, and then add the milk, cream, and cheese.
What’s the best way to reheat leftovers?
Gentleness is key. Reheat the soup slowly over low heat on the stovetop, stirring frequently. If you use a microwave, do it in short 30-second bursts, stirring well between each interval. If the soup seems a little too thick after refrigeration, just stir in a splash of broth or milk while reheating to bring it back to life.
Cheesy Broccoli Soup
Make the best Cheesy Broccoli Soup with this easy recipe! Creamy, rich, and loaded with tender broccoli. Perfect for cozy dinners. Get the recipe now!
Ingredients
For the Ingredients
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3 tbsp unsalted butter
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1 medium yellow onion (finely diced)
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2 cloves garlic (minced)
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⅓ cup all-purpose flour
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4 cups chicken or vegetable broth
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2 cups whole milk
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1 cup heavy cream
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1.5 lbs broccoli (florets chopped, stems peeled and diced)
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2 medium carrots (grated)
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1 tsp dry mustard powder
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½ tsp smoked paprika
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8 oz sharp cheddar cheese (freshly grated)
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4 oz Gruyère cheese (freshly grated)
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Kosher salt and freshly ground black pepper (to taste)
Instructions
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Start by melting the butter in your large Dutch oven or pot over medium heat. Once it’s foaming slightly, add the diced onion. Cook, stirring occasionally, for about 5-7 minutes until the onion is soft and translucent. You’ll notice it becoming fragrant and sweet. Now, add the minced garlic and cook for just one more minute until it’s aromatic — be careful not to let it burn!01
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Sprinkle the flour over the onion and garlic mixture. This is your roux. Cook for about two minutes, stirring constantly with a wooden spoon. The mixture will look pasty and clumpy at first, but keep stirring until it’s smooth and has taken on a very light golden color. This step cooks out the raw flour taste and is crucial for thickening the soup.02
-
Now, gradually add the broth. I like to switch to a whisk here for this part. Add the broth in a slow, steady stream, whisking constantly. This prevents any lumps from forming. Once all the broth is incorporated, whisk in the milk and heavy cream. Bring the mixture to a gentle simmer, stirring frequently. You’ll see it start to thicken nicely.03
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Add the chopped broccoli (both florets and diced stems) and the grated carrot to the pot. Stir in the dry mustard and smoked paprika. Season with a good pinch of salt and pepper. Reduce the heat to medium-low, cover the pot, and let it simmer for about 15-20 minutes, or until the broccoli stems are completely tender when pierced with a fork.04
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This is the blending stage. If you’re using an immersion blender, carefully blend the soup right in the pot until it’s as smooth as you like it. I prefer to blend about half to two-thirds of it, leaving some broccoli florets intact for texture. If using a countertop blender, let the soup cool slightly, then blend in batches, never filling the blender more than halfway. Always hold the lid down with a towel for safety.05
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Return the soup to the pot if you used a countertop blender. Reduce the heat to the lowest possible setting. Now, it’s cheese time! Gradually add the grated cheddar and Gruyère, a handful at a time, stirring until each addition is fully melted before adding the next. This slow incorporation is key to a smooth, non-greasy soup.06
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Taste the soup and adjust the seasoning. Does it need more salt? Another grind of black pepper? This is your moment to make it perfect. Once the cheese is fully melted and incorporated, your soup is ready. Serve it immediately while it’s gloriously hot and bubbly.07
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