This Cream of Broccoli and Cheese Soup is a rich, velvety blend of tender broccoli and sharp, melty cheese in a luxuriously smooth base. It’s surprisingly straightforward to make from scratch and delivers deep comfort in every spoonful. The aroma that fills your kitchen is pure magic.
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Why You’ll Love This Cream of Broccoli and Cheese Soup
- Creamy & light: Velvety texture feels indulgent without being overly heavy.
- Vibrant broccoli: Tender florets retain a slight bite and bright green color.
- Cheesy goodness: Sharp cheddar and Parmesan melt in for rich, savory flavor.
- Wonderfully versatile: Easy to customize and tastes even better the next day.
Ingredients & Tools
- 1 large head broccoli (about 500 g), florets and tender stems chopped
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon smoked paprika (optional)
- Salt and black pepper to taste
Tools: Large pot or Dutch oven, immersion blender or countertop blender, wooden spoon, measuring cups and spoons, cheese grater
Notes: Using a good, flavorful broth makes a difference. Shred your own cheese from a block for smoother melting.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 32 g |
| Carbs: | 16 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the roux. This mixture of butter and flour is what thickens the soup and gives it that lovely, creamy body. Cook it for a minute or two until it’s bubbly and pale golden—this gets rid of the raw flour taste and ensures a smooth base.
- Chop your broccoli evenly. You want the florets to be roughly the same size so they cook at the same rate. I like to include some of the tender stems too—they add great texture and reduce waste.
- Shred your own cheese. I know it’s tempting to grab a bag of pre-shredded, but honestly, it’s worth the extra minute. Freshly shredded cheese melts more evenly and gives the soup a silkier texture without any chalkiness.
- Have your broth at room temperature. Adding cold broth to the hot roux can sometimes cause lumps. If you have time, let the broth sit out for a bit before you start cooking—it just makes everything come together more smoothly.
How to Make Cream of Broccoli and Cheese Soup
Step 1: Start by prepping your veggies. Finely dice the onion and mince the garlic—you want them to melt into the soup base. Chop the broccoli into small, bite-sized florets, and don’t forget to use the tender parts of the stems too. They add a nice texture and make the soup even more satisfying.
Step 2: In a large pot or Dutch oven, melt the butter over medium heat. Once it’s foaming slightly, add the diced onion and cook for about 5–6 minutes, stirring occasionally, until it’s soft and translucent. You’ll notice the sweet aroma filling your kitchen—that’s exactly what you want. Add the minced garlic and cook for another minute until fragrant.
Step 3: Sprinkle the flour over the onion and garlic mixture. Stir constantly with a wooden spoon to combine—this is your roux. Cook for about 2 minutes, until the mixture is bubbly and has a pale golden color. This step is crucial for cooking out the raw flour taste and ensuring your soup thickens properly.
Step 4: Gradually pour in the broth, whisking continuously to prevent any lumps from forming. The mixture will thicken almost immediately. Once all the broth is incorporated, add the chopped broccoli and bring the soup to a gentle simmer. Let it cook for about 10–12 minutes, until the broccoli is tender but still bright green.
Step 5: Stir in the whole milk and heavy cream. Heat the soup through, but be careful not to let it boil—you don’t want the dairy to separate. At this point, the soup should be thick and creamy, with the broccoli pieces floating in a velvety base.
Step 6: Now for the fun part—blending! Using an immersion blender, carefully blend about half of the soup right in the pot. If you’re using a countertop blender, transfer a few ladlefuls of the soup (be careful—it’s hot!) and blend until smooth, then return it to the pot. This step gives you the perfect balance of creamy texture and chunky broccoli bits.
Step 7: Reduce the heat to low and gradually stir in the shredded cheddar and grated Parmesan. Add a handful at a time, stirring until each addition is fully melted before adding the next. This prevents the cheese from clumping and ensures a smooth, cheesy soup. Season with salt, black pepper, and smoked paprika if using. Taste and adjust—you might need a pinch more salt depending on your cheese and broth.
Step 8: Let the soup simmer on low for another 2–3 minutes, stirring occasionally, until everything is beautifully combined and heated through. The final texture should be rich and creamy, with flecks of green broccoli throughout. Serve immediately while it’s hot and comforting.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for up to 3 days.
- Freezer: Not recommended—dairy and cheese can separate and turn grainy when thawed.
- Reviving: Reheat gently on the stove, stirring often. Add a splash of milk if too thick.
Serving Suggestions
Complementary Dishes
- Crusty bread or garlic bread — Perfect for dipping into the creamy soup and soaking up every last bit. The crisp exterior and soft interior provide a wonderful textural contrast.
- Simple green salad with a tangy vinaigrette — The freshness and acidity of the salad cut through the richness of the soup, balancing the meal beautifully.
- Grilled cheese sandwich — A classic pairing that turns soup night into a feast. The gooey, melted cheese and crispy bread are just meant to be with this soup.
Drinks
- Crisp white wine like Sauvignon Blanc — Its bright acidity and citrus notes complement the creamy, cheesy flavors without overwhelming them.
- Sparkling water with a squeeze of lemon — The bubbles and slight tartness cleanse the palate between bites, making each spoonful taste as delicious as the first.
- Light-bodied ale or lager — The mild bitterness and carbonation work wonderfully with the richness of the soup, creating a satisfying balance.
Something Sweet
- Warm apple crumble with vanilla ice cream — The warm, spiced apples and cold ice cream are a comforting finish that echoes the cozy vibe of the soup.
- Dark chocolate brownies — Rich, fudgy, and not too sweet, they provide a decadent yet simple ending to the meal.
- Lemon sorbet — Its bright, clean flavor is a refreshing palate cleanser after the creamy, savory soup.
Top Mistakes to Avoid
- Overcooking the broccoli. If you boil the broccoli for too long, it will turn mushy and lose its vibrant green color. You want it tender but still with a bit of bite—it should be cooked just until a fork can easily pierce it.
- Adding cheese when the soup is boiling. High heat can cause the cheese to separate and become oily or grainy. Always reduce the heat to low before stirring in the cheese, and add it gradually to ensure it melts smoothly.
- Using pre-shredded cheese exclusively. While convenient, pre-shredded cheese often contains starches that prevent clumping but can also make your soup slightly gritty. Freshly shredded cheese melts much more evenly for a silkier texture.
- Skipping the roux cooking step. If you don’t cook the flour and butter mixture for a minute or two, your soup might have a faint raw flour taste. Taking that extra time to cook the roux ensures a clean, rich flavor.
Expert Tips
- Tip: For an extra layer of flavor, try roasting the broccoli before adding it to the soup. Toss the florets with a little olive oil, salt, and pepper, and roast at 400°F (200°C) for 15–20 minutes until slightly charred. This adds a lovely depth and smokiness to the final dish.
- Tip: If you prefer a completely smooth soup, blend the entire batch until silky. Conversely, if you like it chunkier, you can skip the blending step altogether and simply mash a few broccoli pieces with a fork right in the pot.
- Tip: To make the soup ahead, prepare it up until the point before adding the cheese. Let it cool, then store it in the refrigerator for up to two days. When ready to serve, reheat gently and stir in the cheese—this keeps the texture perfect.
- Tip: For a lighter version, you can substitute half-and-half for the heavy cream, though the soup will be slightly less rich. The roux will still provide plenty of creaminess, so you won’t sacrifice too much in terms of texture.
FAQs
Can I freeze this soup?
Honestly, I don’t recommend freezing this particular soup. Dairy-based soups with cheese can separate and become grainy when thawed. The texture just isn’t the same. If you need to make it ahead, it keeps beautifully in the refrigerator for up to 3 days. Just reheat it gently on the stove, stirring occasionally, and maybe add a splash of milk if it has thickened too much.
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works well here and is a great time-saver. There’s no need to thaw it—just add the frozen florets directly to the soup. You might need to increase the cooking time by a few minutes to ensure they’re fully tender. The flavor is still fantastic, though fresh broccoli does have a slightly brighter color and firmer texture.
What other cheeses can I use?
You can get creative with the cheese! Gruyère adds a lovely nutty flavor, Monterey Jack melts beautifully for a milder taste, or even a bit of Gouda for a smoky note. Just avoid very hard or oily cheeses—they don’t always melt as smoothly. A blend of two or three cheeses can add wonderful complexity to the soup.
Why did my soup turn out grainy?
This usually happens if the cheese was added too quickly or when the soup was too hot. Always add cheese off the heat, a little at a time, and stir until fully melted before adding more. Also, using freshly shredded cheese instead of pre-shredded helps immensely, as the anti-caking agents in pre-shredded bags can contribute to a grainy texture.
How can I make this soup vegetarian?
It’s super easy! Just use vegetable broth instead of chicken broth. All the other ingredients are naturally vegetarian. You can also double-check that your cheese is made with vegetarian rennet if that’s important to you—many cheddars are, but it’s always good to check the label.
Cream Of Broccoli And Cheese Soup
Make the best homemade Cream of Broccoli and Cheese Soup with this easy recipe. Rich, creamy, and ready in 40 minutes. Get the recipe now!
Ingredients
For the Ingredients
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1 large head broccoli (about 500 g, florets and tender stems chopped)
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3 tablespoons unsalted butter
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1 medium yellow onion (finely diced)
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2 cloves garlic (minced)
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3 tablespoons all-purpose flour
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4 cups vegetable or chicken broth
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1 cup whole milk
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1 cup heavy cream
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2 cups shredded sharp cheddar cheese
-
0.5 cup grated Parmesan cheese
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0.5 teaspoon smoked paprika (optional)
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Salt and black pepper (to taste)
Instructions
-
Start by prepping your veggies. Finely dice the onion and mince the garlic—you want them to melt into the soup base. Chop the broccoli into small, bite-sized florets, and don’t forget to use the tender parts of the stems too. They add a nice texture and make the soup even more satisfying.01
-
In a large pot or Dutch oven, melt the butter over medium heat. Once it’s foaming slightly, add the diced onion and cook for about 5–6 minutes, stirring occasionally, until it’s soft and translucent. You’ll notice the sweet aroma filling your kitchen—that’s exactly what you want. Add the minced garlic and cook for another minute until fragrant.02
-
Sprinkle the flour over the onion and garlic mixture. Stir constantly with a wooden spoon to combine—this is your roux. Cook for about 2 minutes, until the mixture is bubbly and has a pale golden color. This step is crucial for cooking out the raw flour taste and ensuring your soup thickens properly.03
-
Gradually pour in the broth, whisking continuously to prevent any lumps from forming. The mixture will thicken almost immediately. Once all the broth is incorporated, add the chopped broccoli and bring the soup to a gentle simmer. Let it cook for about 10–12 minutes, until the broccoli is tender but still bright green.04
-
Stir in the whole milk and heavy cream. Heat the soup through, but be careful not to let it boil—you don’t want the dairy to separate. At this point, the soup should be thick and creamy, with the broccoli pieces floating in a velvety base.05
-
Now for the fun part—blending! Using an immersion blender, carefully blend about half of the soup right in the pot. If you’re using a countertop blender, transfer a few ladlefuls of the soup (be careful—it’s hot!) and blend until smooth, then return it to the pot. This step gives you the perfect balance of creamy texture and chunky broccoli bits.06
-
Reduce the heat to low and gradually stir in the shredded cheddar and grated Parmesan. Add a handful at a time, stirring until each addition is fully melted before adding the next. This prevents the cheese from clumping and ensures a smooth, cheesy soup. Season with salt, black pepper, and smoked paprika if using. Taste and adjust—you might need a pinch more salt depending on your cheese and broth.07
-
Let the soup simmer on low for another 2–3 minutes, stirring occasionally, until everything is beautifully combined and heated through. The final texture should be rich and creamy, with flecks of green broccoli throughout. Serve immediately while it’s hot and comforting.08
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