If you’ve ever craved a warm, comforting bowl of something rich and cheesy but with a healthy twist, then this Creamy Broccoli Cheese Soup Recipe is exactly what you need to brighten your kitchen and your day. Imagine tender broccoli florets and sweet shredded carrots swimming in a velvety blend of sharp cheddar cheese and cream, all perfectly seasoned to satisfy every craving. This soup is so satisfying and easy to make, it quickly became a beloved staple in my household, the kind of dish that feels like a hug in a bowl.
Ingredients You’ll Need
Every ingredient in this soup plays an essential role, from building the rich, creamy base to delivering fresh veggies and sharp, cheesy flavor. The simplicity of these pantry staples ensures you’ll get maximum taste and texture without any fuss.
- 2 tablespoons butter: Adds richness and helps soften the onions to build flavor.
- 1 small onion, diced: Brings a mild sweetness that balances the sharp cheese perfectly.
- 2 garlic cloves, minced: Provides a subtle depth without overpowering the soup.
- ¼ cup all-purpose flour: Thickens the soup to that ideal creamy consistency.
- 2 cups low-sodium chicken or vegetable broth: Forms the savory base that infuses the soup with flavor.
- 2 cups whole milk: Keeps the soup smooth and rich without being too heavy.
- 1 cup heavy cream: Elevates the creaminess to indulgent levels.
- 4 cups fresh broccoli florets, chopped small: The star vegetable, bringing texture, color, and nutrition.
- 1 large carrot, shredded or finely diced: Adds a natural sweetness and vibrant orange hue.
- 2½ cups shredded sharp cheddar cheese: Delivers that signature cheesy tang that makes this soup irresistible.
- ½ teaspoon salt: Enhances and balances all the flavors.
- ¼ teaspoon black pepper: Adds a gentle heat and spice to brighten the dish.
- Pinch of nutmeg (optional): A subtle warming spice that complements the cheese beautifully.
How to Make Creamy Broccoli Cheese Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter over medium heat in a large pot. Once melted, add the diced onion and cook until it’s soft and translucent, which should take about 3 to 4 minutes. Then, stir in the minced garlic and cook for just 30 seconds to release those fragrant, mouthwatering aromas.
Step 2: Create the Roux
Sprinkle the flour into the pot and stir constantly for 1 to 2 minutes. This step is crucial because it cooks out the raw flour taste while forming the perfect thickening base for the soup. Keep the mixture smooth and golden but avoid browning the flour too much to maintain a clean flavor.
Step 3: Build the Creamy Base
Slowly whisk in the chicken or vegetable broth, making sure there are no lumps. Next, add the whole milk and heavy cream, whisking continuously until the mixture is silky and smooth. Bring this delightful blend to a gentle simmer to start thickening while melding the flavors.
Step 4: Cook the Vegetables
Add in the chopped broccoli and shredded carrot, then let the soup cook uncovered for 15 to 20 minutes. Stir occasionally as the veggies soften beautifully, releasing their natural sweetness and vibrant color into the creamy broth—a true sign the soup is coming together just right.
Step 5: Melt in the Cheese and Season
Reduce the heat to low and gradually stir in the sharp cheddar cheese. Take your time here to allow the cheese to melt fully and give the soup that luscious, velvety texture. Finish by seasoning with salt, black pepper, and a pinch of nutmeg if you’re using it. Taste and adjust seasoning to your preference.
How to Serve Creamy Broccoli Cheese Soup Recipe
Garnishes
Adding a garnish turns this simple soup into a visual and flavor sensation. Try sprinkling extra shredded cheddar or a dusting of freshly cracked black pepper on top. A sprinkle of crispy bacon bits, toasted breadcrumbs, or a drizzle of cream can add contrasting textures and an inviting finish.
Side Dishes
This soup shines alongside crusty artisan bread or a warm, buttery bread bowl perfect for scooping every last bit. If you want some color and crunch, pair it with a fresh garden salad or roasted garlic herb rolls for a complete, cozy meal experience.
Creative Ways to Present
For a special touch, serve the soup in hollowed-out mini pumpkins or sourdough bread bowls, making it festive and fun. You can puree part of the soup for a silky-smooth version or stir in a handful of cooked rice or quinoa for added heartiness and texture variation.
Make Ahead and Storage
Storing Leftovers
This Creamy Broccoli Cheese Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and the creamy texture. Stir well before reheating, as the cheese may settle during storage.
Freezing
You can freeze leftover soup for up to 2 months. It’s best to freeze prior to adding the cheese, as cheese can sometimes separate and become grainy after freezing. When reheating, add fresh cheese and stir until melted and creamy once thawed.
Reheating
Reheat gently on the stovetop over low heat to avoid curdling. Stir frequently and add a splash of milk or broth if it becomes too thick. This will help restore its luscious creamy consistency, making it taste just as wonderful as freshly made.
FAQs
Can I make this soup vegetarian?
Absolutely, just use vegetable broth instead of chicken broth, and you’ll have a delicious vegetarian version without compromising flavor.
Is it possible to make the soup dairy-free?
While the recipe relies on dairy for its creamy texture and cheesy flavor, you can substitute with unsweetened almond milk or coconut cream and use dairy-free cheese alternatives, though the taste and texture will be different.
How do I get a smoother soup texture?
For a silky smooth finish, use an immersion blender to puree part or all of the soup before adding the cheese. This creates a perfect balance between creamy and chunky.
Can I substitute half-and-half for milk and cream?
Yes, you can use half-and-half to simplify ingredients. It still gives a creamy texture but slightly less rich than using both milk and heavy cream.
What cheese works best for this Creamy Broccoli Cheese Soup Recipe?
Sharp cheddar cheese is ideal because it melts well and adds bold flavor, but you can also experiment with white cheddar or a mix of gouda and cheddar for variations.
Final Thoughts
This Creamy Broccoli Cheese Soup Recipe is a true crowd-pleaser, effortlessly combining wholesome vegetables with irresistible cheesy richness. It’s a go-to for chilly evenings or when you need a little cozy comfort on your plate. Trust me, once you try making this at home, it’ll become one of your favorite comfort foods too—deliciously simple, satisfying, and always inviting.
Print
Creamy Broccoli Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Broccoli Cheese Soup recipe is a comforting and delicious classic American soup made with fresh broccoli, sharp cheddar cheese, and a rich blend of milk and cream. Perfect for chilly days, this smooth and cheesy soup can be served on its own or in a bread bowl for a hearty meal.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 small onion, diced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
Vegetables
- 4 cups fresh broccoli florets, chopped small
- 1 large carrot, shredded or finely diced
Cheese & Seasonings
- 2½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg (optional)
Instructions
- Prepare the base: In a large pot, melt butter over medium heat. Add the diced onion and cook until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the roux: Sprinkle in the all-purpose flour and stir constantly for 1–2 minutes. This will form a roux that thickens the soup, so be sure to keep stirring to avoid burning.
- Add liquids: Slowly whisk in the chicken or vegetable broth, making sure to blend it smoothly with the roux. Then add the whole milk and heavy cream, whisking continuously to create a uniform mixture free of lumps.
- Simmer with vegetables: Bring the mixture to a gentle simmer. Stir in the chopped broccoli florets and shredded carrot. Cook uncovered for 15–20 minutes, stirring occasionally, until the vegetables are tender and cooked through.
- Melt the cheese: Reduce the heat to low. Gradually add the shredded sharp cheddar cheese in batches, stirring constantly until the cheese is fully melted and the soup is smooth and creamy.
- Season the soup: Season with salt, black pepper, and a pinch of nutmeg if using. Stir well to combine all flavors.
- Serve: Serve the soup hot with crusty bread or ladled into a bread bowl for a cozy and satisfying meal.
Notes
- For a smoother texture, use an immersion blender to puree part or all of the soup before adding the cheese.
- You may substitute half-and-half for the milk and cream for a lighter version.
- Use low-sodium broth to better control the salt level in your soup.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
