The first time I made this Broccoli Cheese Soup, I couldn’t believe how creamy and comforting it turned out. It’s warm, cheesy, and perfect for chilly days. Honestly, it feels like a hug in a bowl.

The mix of tender broccoli, melted cheese, and smooth broth is just so satisfying. It’s hearty but not heavy, and every spoonful tastes like cozy comfort. I love making it when I need something quick and filling.

If you want a simple soup that everyone loves, this one’s it. It’s rich, flavorful, and tastes just like something you’d get at a cozy café. I promise, you’ll want seconds.

So grab your broccoli, cheese, and a pot, and let’s make this Broccoli Cheese Soup together. It’s one of my go-to comfort meals — simple, creamy, and always hits the spot.

Why You’ll Love This Recipe

Rich and Creamy: The combination of milk, half-and-half, and melted cheese creates an indulgent and velvety soup that’s impossible to resist.
Family-Friendly: Even picky eaters love this soup thanks to its cheesy flavor and comforting texture.
Customizable: Make it vegetarian, gluten-free, or even keto with a few easy swaps.
Meal Prep Champion: Stores beautifully in the fridge or freezer for quick lunches or dinners.
Budget-Friendly: Simple pantry staples and fresh broccoli come together for an affordable yet gourmet meal.

Required Kitchen Tools

To make this recipe, you’ll need:

A large pot or Dutch oven
A sharp knife and cutting board
A whisk
Measuring cups and spoons
An immersion blender (optional for a smoother texture)
A ladle for serving

Ingredients

Here’s what you’ll need to create this delightful soup:

Butter: 1/2 cup unsalted, for sautéing and creating the roux.
Onion: 1 whole onion, finely diced, to add a savory base.
Flour: 1/3 cup all-purpose flour, to thicken the soup.
Milk: 4 cups whole milk, for a rich, creamy texture.
Half-and-Half: 2 cups, to elevate the creaminess.
Nutmeg: A pinch, for a subtle warm undertone.
Broccoli: 4 heads, cut into small florets; the star of the show.
Salt and Pepper: A dash of salt and freshly ground pepper to taste.
Cheese: 3 cups grated cheese (mild cheddar, sharp cheddar, Monterey Jack, or a mix).
Chicken Broth: 2 cups, optional for thinning the soup.

Variations for Broccoli Cheese Soup

Vegetarian Option: Use vegetable broth instead of chicken broth.
Gluten-Free: Replace flour with cornstarch or a gluten-free all-purpose flour blend.
Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce.
Extra Veggies: Incorporate diced carrots or celery for added texture and nutrition.
Lower Fat: Substitute half-and-half with evaporated milk or reduce the cheese.
Smooth or Chunky: Blend the entire soup for a smooth texture or leave it chunky with visible broccoli pieces.

Step-by-Step Instructions

1. Prepare the Ingredients

Wash and cut the broccoli into small, bite-sized florets.
Dice the onion finely.
Grate your cheese and set it aside.

2. Sauté the Onion

In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté until soft and translucent, about 5-7 minutes.

3. Create the Roux

Sprinkle the flour over the sautéed onion and whisk continuously for 1-2 minutes. This creates a roux, which will thicken the soup.

4. Add the Liquids

Gradually whisk in the milk and half-and-half. Continue whisking to eliminate lumps and create a smooth base.
Season with a pinch of nutmeg, salt, and freshly ground black pepper.

5. Cook the Broccoli

Stir in the broccoli florets, ensuring they are evenly distributed in the liquid.
Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the broccoli is tender.

6. Blend (Optional)

For a smoother soup, use an immersion blender to blend part or all of the soup. Alternatively, transfer batches to a countertop blender and return to the pot.

7. Add the Cheese

Gradually stir in the grated cheese, one handful at a time, until melted and fully incorporated.
If the soup is too thick, add chicken broth (up to 2 cups) to reach your desired consistency.

8. Taste and Adjust

Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Serving and Decoration

Serve your Broccoli Cheese Soup hot, garnished with:

Extra Cheese: Sprinkle grated cheddar or Parmesan on top.
Croutons: Add a crunchy topping with seasoned croutons.
Fresh Herbs: A sprinkle of chopped parsley or chives for a pop of color.

How to Serve Broccoli Cheese Soup

This versatile soup pairs well with a variety of dishes:

Crusty Bread: Perfect for dipping into the creamy soup.
Salad: Pair with a light green salad for a balanced meal.
Baked Potatoes: Use as a topping for a hearty twist.
Grilled Cheese: Serve alongside for the ultimate comfort food combo.

Storing Broccoli Cheese Soup

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Place cooled soup in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally to prevent separation.

Nutrition Information

Serving Size	1 Bowl (~2 Cups)
Calories	350
Protein	18g
Fat	22g
Carbs	18g
Fiber	4g
Calcium	30% DV

Conclusion

This Broccoli Cheese Soup recipe is a timeless classic, loved by everyone from kids to adults. It’s rich, creamy, and packed with cheesy flavor, making it the perfect dish to warm you up and satisfy your hunger. Whether you’re hosting a dinner party or just craving a comforting meal, this soup is sure to be a hit.