The Best Creamy Broccoli Cheese Soup Recipe: Homemade Comfort in 30 Minutes
There’s nothing quite like a warm, comforting bowl of homemade soup to chase away the chill on a brisk day. And when it comes to classic comfort, Broccoli Cheese Soup stands in a league of its own. This beloved dish, made with generous amounts of rich cheddar cheese, perfectly tender broccoli florets, sweet sautéed onions, and vibrant carrots, all simmered together in a thick and creamy base, is pure culinary bliss. It’s the kind of meal that brings a smile to your face and a warmth to your soul, perfect for family dinners, cozy evenings, or a hearty lunch.
Why This Homemade Broccoli Cheese Soup Recipe Works Wonders
The magic of this broccoli cheese soup truly lies in the irresistible marriage between fresh, crisp broccoli and abundant, melty cheddar cheese. It’s a combination that has captivated taste buds for generations, offering a delightful balance of earthy greens and savory dairy. Our recipe takes this classic pairing and elevates it with carefully selected seasonings, finely shredded carrots, and aromatic chopped onions, tying all the simple, wholesome ingredients together into a harmonious symphony of flavor. This isn’t just any soup; it’s a fall and winter classic that consistently receives rave reviews from everyone who tries it.
What makes this particular recipe stand out? Firstly, its **simplicity and speed**. You can have a steaming pot of this delicious soup ready in just 30 minutes, making it an ideal weeknight meal solution for busy families. Secondly, we focus on **fresh ingredients** to ensure the best possible flavor and texture, from the vibrant broccoli to the freshly grated cheddar. Unlike many store-bought or restaurant versions that can sometimes be overly rich or processed, our homemade recipe offers a cleaner, more authentic taste that highlights the natural goodness of its components. It’s also incredibly **versatile**, allowing for easy customizations to suit various dietary preferences or what you have on hand. If you’re as big a fan of the broccoli and cheese combination as we are, you’ll definitely want to explore this fantastic broccoli casserole recipe too – it’s another comforting dish that hits all the right notes!
Essential Ingredients for Your Creamy Broccoli Cheese Soup
Crafting this delightful soup requires a handful of common, wholesome ingredients that come together to create something truly special. For precise measurements, detailed instructions, and a convenient printable version of this recipe, please refer to the recipe card located at the end of this post. Here’s a quick overview of what you’ll need to gather:
- Unsalted butter
- Medium yellow onion, diced
- Garlic cloves, minced
- All-purpose flour (for thickening)
- Chicken or vegetable stock
- Salt, black pepper, and paprika
- Fresh broccoli florets, chopped into bite-sized pieces
- Shredded carrots
- Half and half (for ultimate creaminess)
- Cheddar cheese (mild, sharp, or extra sharp yellow cheddar)
Ingredient Spotlight & Smart Substitutions
Understanding your ingredients is key to making a truly outstanding soup. Here’s a deeper dive into the components of our broccoli cheese soup, along with expert tips and clever substitution suggestions:
Choosing the Right Cheese for Your Soup
CHEESE – We highly recommend using **mild cheddar cheese** for a balanced, approachable flavor that appeals to most palates. However, if you prefer a bolder taste, feel free to substitute with sharp or extra sharp cheddar. The most crucial tip for a velvety smooth soup is to shred the cheese fresh from a block yourself. Avoid pre-packaged shredded cheese whenever possible. While convenient, pre-shredded cheese often contains anti-caking agents like cellulose or potato starch. These additives prevent the cheese from clumping in the bag but also inhibit it from melting as smoothly in your soup, potentially leading to a grainy or clumpy texture. Freshly grated cheese melts beautifully, integrating seamlessly into the creamy base for that luscious, restaurant-quality consistency.
Selecting and Preparing Your Vegetables
VEGETABLES – You’ll need about 1 lb of broccoli florets for this recipe. For the best flavor, vibrant color, and ideal texture, we strongly suggest using **fresh broccoli**. Its natural crispness and intense flavor truly shine in this soup. If fresh isn’t an option or you’re in a pinch, frozen broccoli can be used, but make sure to allow it to thaw completely and drain any excess water before adding it to the soup to prevent diluting the flavors. Don’t hesitate to load up a bit more on the broccoli if you love extra greens in your bowl! The shredded carrots can be prepared by hand-shredding or purchased pre-packaged from the store for convenience. Both **chopped onion and minced garlic** are indispensable flavor boosters for this soup, creating a savory aromatic base. If you’re not a fan of garlic, you can certainly omit it, but it does add a wonderful depth of flavor.
Achieving the Perfect Creaminess
HALF AND HALF – This is the secret ingredient that lends our soup its signature creamy, decadent texture and rich flavor. We highly recommend using half and half for optimal results. Its balance of milk and cream fat content provides luxuriousness without being overly heavy. If half and half is unavailable, you can substitute it with **whole milk**, though be aware that the resulting soup may be slightly thinner in consistency. For an even richer, thicker soup, you could consider using light cream or even heavy cream, adjusting the amount to your desired thickness. The key is to add the dairy off the heat to prevent curdling, ensuring a silky smooth finish.
Other Key Ingredients
BROTH – Whether you choose chicken stock or vegetable stock, opt for a good quality broth as it forms the backbone of the soup’s liquid base. Low-sodium varieties are excellent choices, allowing you to control the saltiness of the finished dish.
FLOUR – All-purpose flour is used to create a roux with the butter, which acts as a thickening agent for the soup. This helps achieve that desirable hearty, creamy texture. For a gluten-free alternative, you can substitute with a gluten-free all-purpose flour blend or use cornstarch or arrowroot powder mixed with a little cold water to create a slurry, adding it at the end to thicken.
SEASONINGS – Salt, black pepper, and paprika are our core seasonings, providing a balanced flavor profile. Paprika adds a touch of warmth and color. Don’t be afraid to taste and adjust the seasonings to your preference. A pinch of nutmeg can also add a subtle, sophisticated warmth that complements dairy-based soups beautifully.
How to Make Homemade Broccoli Cheese Soup: Step-by-Step
These step-by-step photos and detailed instructions are here to help you visualize how to make this delicious recipe. For a convenient printable version of this recipe, complete with precise measurements and comprehensive instructions, you can Jump to Recipe at the bottom of this post.
- Begin by melting the butter in a 5.5 quart Dutch oven or a large, heavy-bottomed pot over medium heat. Once the butter has melted and is shimmering, add the diced onions. Sauté the onions for approximately 5 minutes, stirring occasionally, until they become translucent and fragrant, developing a sweet base for your soup.
- Next, add the minced garlic to the pot. Continue to sauté for just another 1 minute. Be careful not to burn the garlic, as it can turn bitter quickly. This brief sauté allows the garlic to release its aromatic flavors into the butter and onions.
- Sprinkle the all-purpose flour, salt, black pepper, and paprika over the sautéed onions and garlic. Stir continuously for 2-3 minutes, allowing the flour to cook out its raw taste and absorb all the liquids, creating a rich roux that will thicken your soup. The mixture should form a paste.
- Slowly pour in the chicken or vegetable stock, whisking constantly to prevent lumps and ensure a smooth consistency. Continue stirring, making sure to scrape the bottom and sides of the pot to incorporate any browned bits, which add extra flavor. Let the mixture simmer gently for about 5 minutes, allowing it to thicken slightly.
- Add the chopped broccoli florets and shredded carrots to the pot. Stir to combine, then cover the Dutch oven and let the vegetables simmer for 5-10 minutes. The cooking time will vary depending on your desired tenderness for the broccoli. You want it to be tender-crisp, not mushy.
- Remove the pot from the heat. This is a crucial step to prevent the dairy from curdling. Stir in the half and half and the freshly shredded cheddar cheese. Continue to stir gently until all the cheese has completely melted into the soup, creating a beautifully smooth, creamy, and vibrant yellow broth.
- Taste the soup and adjust seasonings if necessary. Serve hot, garnished with a generous sprinkle of additional shredded cheese on top for an extra touch of indulgence.
Frequently Asked Questions & Expert Tips for the Perfect Soup
Broccoli cheese soup, when stored properly in an airtight container, will keep beautifully in the refrigerator for 3 to 4 days. Make sure to cool it completely before transferring it to storage to maintain its quality and safety.
Due to the dairy content (half and half, cheese), we generally **do not recommend freezing this soup**. Dairy-based soups have a tendency to separate and become grainy or watery upon thawing and reheating, significantly losing their creamy texture and overall appeal. The soup may also lose some of its vibrant flavor. If you absolutely must freeze it, try freezing it for no longer than 1-2 months in an airtight, freezer-safe container. To reheat, thaw in the refrigerator overnight, then gently warm on the stovetop over low heat, whisking frequently. You might need to add a splash of fresh half and half or milk to restore some creaminess.
If you prefer an ultra-smooth, velvety texture similar to cream of broccoli soup, you can use an immersion blender (also known as a stick blender) directly in the pot after the vegetables have simmered and the cheese has melted. Blend until you reach your desired consistency. Be careful when blending hot liquids! Alternatively, you can carefully transfer portions of the soup to a regular blender, blend until smooth, and then return it to the pot. (Again, exercise extreme caution when blending hot liquids in a stand blender, filling the pitcher only halfway and venting the lid).
Absolutely! To make this a vegetarian-friendly broccoli cheese soup, simply substitute the chicken stock with an equal amount of good quality vegetable stock. All other ingredients are already vegetarian.
- Grate Your Own Cheese: As mentioned, this is paramount for a smooth, lump-free soup. Pre-shredded cheese contains anti-caking agents that hinder melting.
- Don’t Overcook the Broccoli: Cook it just until tender-crisp. Overcooked broccoli loses its vibrant color and can become mushy.
- Temper Your Dairy: Always remove the soup from the heat before stirring in the half and half and cheese. This prevents the dairy from curdling and ensures a silky texture.
- Taste and Adjust: Always taste your soup before serving and adjust salt, pepper, or other seasonings to your personal preference.
- Serve Immediately: For the best experience, serve the soup hot and fresh.
Delicious Serving Suggestions for Your Broccoli Cheese Soup
A bowl of warm, creamy broccoli cheese soup is fantastic on its own, but it truly shines with the right accompaniments and toppings. For an added touch of indulgence, always top your soup with extra shredded cheddar cheese. But don’t stop there! Here are some fantastic serving suggestions to elevate your soup experience:
- Crispy Bacon: Crumbled crispy bacon adds a delightful smoky flavor and crunchy texture that pairs perfectly with the rich soup.
- Crumbled Crackers or Croutons: A sprinkle of your favorite crackers or homemade seasoned croutons provides a satisfying crunch.
- Fresh Bread: Serve with a side of crusty bread for dipping, or go all out and serve your soup in a hollowed-out bread bowl, just like you’d find at a popular bakery cafe.
- Cubed Roasted Potatoes: For a heartier meal, stir in some small, roasted potato cubes.
- Green Salad: Balance the richness of the soup with a light, fresh green salad dressed with a vinaigrette.
- Grilled Cheese Sandwich: For the ultimate comfort food pairing, serve your broccoli cheese soup with a classic grilled cheese sandwich – perfect for dipping!
- Fresh Herbs: A sprinkle of fresh chives or parsley adds a pop of color and fresh flavor.
More Cozy Soup Recipes to Explore
If you’re a soup enthusiast like us, you’re always on the lookout for new and comforting recipes to add to your rotation. Once you’ve enjoyed this broccoli cheese soup, be sure to try some of our other cherished soup recipes:
- Hearty Taco Soup
- Classic Minestrone Soup
- Comforting Chicken Noodle Soup
- Creamy Cheddar Cheese Potato Soup
- Flavorful Italian Sausage Tomato Orzo Soup
- Homemade Cream of Mushroom Soup
- Hearty Cheeseburger Soup
- Delicious Chicken Gnocchi Soup
We absolutely love to bake and cook, and it brings us so much joy to share our kitchen experiences and delicious recipes with all of you! Remembering to check back each day for new culinary inspiration can sometimes be a challenge, which is why we offer a convenient newsletter delivered straight to your inbox every time a new recipe posts. Simply subscribe here and start receiving your free daily recipes, ensuring you never miss out on your next favorite meal!
Broccoli Cheese Soup
IMPORTANT – Find helpful Frequently Asked Questions and Expert Tips within the main blog post! Simply scroll back up to read them!
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Ingredients
- 4 Tbsp unsalted butter
- 1 medium yellow onion diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 3 cups chicken stock or vegetable stock
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 lb broccoli florets chopped into bite sized pieces
- 1 cup carrot shredded
- 1 cup half and half
- 8 oz cheddar cheese mild, sharp, or extra sharp yellow cheddar cheese
Things You’ll Need
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5.5 qt dutch oven
Before You Begin
- If you would like the soup smoother, feel free to hit the finished soup with an immersion blender until your desired consistency is reached.
- For the best creamy texture, we highly recommend using half and half. However, if needed, you can substitute it with whole milk, though be aware that the soup may be a little thinner.
- Always shred the cheese fresh from a block yourself instead of using pre-packaged shredded cheese. Pre-packaged varieties contain preservatives that prevent them from melting as well and can result in a grainy soup.
Instructions
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To a 5.5 quart dutch oven over medium heat add the butter until melted. Add the diced onions and saute 5 minutes until translucent.
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Add the minced garlic and continue to saute for another 1 minute until fragrant.
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Dust in flour, salt, pepper, and paprika. Stir constantly and allow the flour to cook for 2-3 minutes, forming a roux and absorbing the liquids.
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Slowly add the chicken or vegetable stock, whisking continuously to prevent lumps and lift any browned bits from the bottom. Stir occasionally for 5 minutes, allowing it to slightly thicken.
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Add the broccoli and shredded carrots to the pot. Cover and simmer for 5-10 minutes, or until the broccoli reaches your desired tenderness.
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Remove the pot from the heat. Stir in the half and half and the shredded cheddar cheese until the cheese has completely melted and the soup is smooth and creamy.
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Taste and adjust seasonings as needed. Serve hot with additional cheese on top, if desired.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.