Broccoli Cheese Soup
This creamy broccoli cheese soup is cozy, simple, and made with everyday ingredients. Sharp cheddar gives it a full, savory flavor, while a quick blend keeps the texture smooth but still hearty.
At a glance
- Total time
- 45 min
- Yield
- 4 to 6 servings
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- Easy
- Cuisine
- American
- Category
- Lunch & light meals
Broccoli cheese soup is the kind of lunch that feels comforting without asking much from the cook. It starts with onion, carrot, and broccoli, then turns creamy with milk, broth, and a generous handful of cheddar.
The key is to add the cheese off the heat. This helps it melt smoothly instead of turning grainy. A small amount of flour thickens the soup, so it feels rich without needing heavy cream.
Serve it with crusty bread, crackers, or a simple green salad. It also makes a useful make-ahead meal for busy days.
01What you'll need
Ingredients
14 items · 4 to 6 servings
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 1 medium carrot, peeled and grated or finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium vegetable or chicken broth
- 2 cups whole milk
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika or regular paprika, optional
- 5 cups small broccoli florets, from about 1 large head broccoli
- 2 cups shredded sharp cheddar cheese, preferably freshly grated
- 1 teaspoon Dijon mustard, optional
- Pinch of cayenne pepper, optional
02How to make it
Step-by-step
1. Prep the vegetables
Cut the broccoli into small florets so they cook quickly and fit easily on a spoon. Chop the onion, grate or finely dice the carrot, and mince the garlic before you start cooking.
2. Soften the aromatics
Melt the butter in a large pot over medium heat. Add the onion and carrot. Cook for 5 to 6 minutes, stirring often, until the onion looks soft and translucent, which means slightly see-through. Stir in the garlic and cook for 30 seconds.
3. Make the roux
Sprinkle the flour over the vegetables and stir well. Cook for 1 to 2 minutes, stirring constantly. This mixture is called a roux, and it helps thicken the soup. Cooking it briefly removes the raw flour taste.
4. Add the liquids
Slowly pour in the broth while stirring, then add the milk. Stir until the mixture looks smooth. Add the salt, black pepper, and paprika if using.
5. Simmer the broccoli
Add the broccoli florets and bring the soup to a gentle simmer. Do not boil it hard. Cook for 12 to 15 minutes, stirring now and then, until the broccoli is tender when pierced with a fork.
6. Blend part of the soup
Use an immersion blender to blend the soup briefly in the pot, leaving some broccoli pieces for texture. If using a countertop blender, blend 2 to 3 cups of soup in batches, then return it to the pot. Be careful with hot liquid and do not fill the blender more than halfway.
7. Melt in the cheese
Turn off the heat. Add the shredded cheddar a handful at a time, stirring after each addition until melted. Stir in the Dijon mustard and cayenne if using. Taste and add more salt or pepper as needed.
8. Serve warm
Ladle the soup into bowls and serve right away. Add extra cheddar, black pepper, or a few small steamed broccoli florets on top if you like.
03From our kitchen
Cook's tips
- Grate the cheese yourself if you can. Pre-shredded cheese often has anti-caking starches that can make soup less smooth.
- Make it ahead by cooking the soup through the blending step, then cooling and refrigerating it. Reheat gently and stir in the cheese just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat over low heat, stirring often. Avoid boiling, which can make the dairy separate.
- Freezing is possible, but the texture may become slightly grainy because of the milk and cheese. For better results, freeze the soup before adding cheese, then add cheese after reheating.
- For a lighter soup, use 2% milk instead of whole milk. For a richer soup, replace 1/2 cup of the milk with half-and-half.
- For a vegetarian version, use vegetable broth and a vegetarian cheddar if needed. Some cheeses are made with animal rennet, so check the label if that matters to you.
Cook's note
Sharp cheddar gives the soup the most noticeable cheese flavor. Mild cheddar will work, but the soup will taste softer and less tangy. Keep the heat gentle once the milk is added to help the soup stay creamy.
04Frequently asked
Questions & answers
Why did my broccoli cheese soup turn grainy?
The soup may have been too hot when the cheese was added. Remove the pot from the heat first, then stir in the cheese slowly. Freshly grated cheese also melts more smoothly than bagged shredded cheese.
Can I use frozen broccoli?
Yes. Add frozen broccoli straight to the pot and simmer until tender. It may cook a few minutes faster than fresh broccoli, and the soup may have a slightly softer texture.
How can I make the soup thicker?
Simmer it a little longer, blend more of the broccoli, or stir 1 tablespoon flour with 2 tablespoons cold milk and add it to the simmering soup. Cook for a few minutes until thickened.
Can I make this gluten-free?
Yes. Replace the all-purpose flour with a gluten-free all-purpose flour blend, or use 2 tablespoons cornstarch mixed with 3 tablespoons cold milk. Stir the cornstarch mixture into the soup after the broccoli is tender, then simmer until thickened.
What should I serve with broccoli cheese soup?
Crusty bread, garlic toast, crackers, or a baked potato all work well. For a lighter meal, serve it with a crisp salad or sliced apples.
05Per serving
Nutrition facts
Nutrition Facts
4 to 6 servings
Amount per serving
% Daily Value*
- Total Fat33 g
- 42%
- Saturated Fat20 g
- 100%
- Cholesterol94 mg
- 31%
- Sodium1362 mg
- 59%
- Total Carbohydrate27 g
- 10%
- Dietary Fiber4.2 g
- 15%
- Total Sugars11 g
- Protein25 g
- 50%
- Vitamin D2.1 mcg
- 11%
- Calcium633 mg
- 49%
- Iron2.5 mg
- 14%
- Potassium826 mg
- 18%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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