Name: The Best Creamy Broccoli Cheese Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 medium onion, diced; 2 cloves garlic, minced; 3 tablespoons unsalted butter; 4 cups fresh broccoli florets; 1/4 cup all-purpose flour; 4 cups chicken or vegetable broth; 2 cups whole milk or half-and-half; 2 cups shredded sharp cheddar cheese; Salt and black pepper, to taste; Pinch of nutmeg (optional); Optional garnish: chopped chives or extra shredded cheese

Nothing says cozy like a warm bowl of creamy broccoli cheese soup. It's rich, cheesy, and full of tender broccoli—everything you want on a chilly evening or when you're craving a comforting, home-cooked meal. What makes this soup so special? It’s made with simple ingredients, comes together in under 40 minutes, and tastes like something straight out of a café—only better because you made it yourself.

Whether you’re a seasoned home cook or someone who usually relies on takeout, this recipe is approachable, adaptable, and sure to become a family favorite. You don’t need fancy ingredients or complicated tools—just a pot, a whisk, and a little kitchen confidence. Let’s dive into the creamy goodness.

Why You’ll Love This Recipe

Key Benefits

First things first—this isn’t just another soup recipe. Here’s why it stands out:

Easy to make: No special skills required. It’s straightforward from start to finish.
Ultra-creamy and cheesy: Every spoonful is packed with that rich, velvety cheddar flavor.
Customizable: Use fresh or frozen broccoli, regular milk or half-and-half, or even toss in extras like carrots or potatoes.
Quick: Ready in about 35–40 minutes, so it’s perfect for busy weeknights.
Meal prep-friendly: Make a big batch and enjoy leftovers throughout the week.

Suitable For

This recipe is a winner for all kinds of cooks and eaters:

Beginner cooks: If you can sauté onions and stir a pot, you’re golden.
Vegetarians: Just swap the chicken broth for veggie broth.
Families: Kids love it, and you can sneak in extra veggies if needed.
Comfort food lovers: If you live for cozy, this one checks all the boxes.

Ingredients for Creamy Broccoli Cheese Soup

Core Ingredients

Here’s what you’ll need to bring this soup to life:

Onion and garlic – These are the foundation of the flavor. Sautéing them in butter makes everything smell amazing.
Unsalted butter – Helps cook the aromatics and creates the base for your roux (aka your thickening magic).
All-purpose flour – This is what thickens the soup to that luscious consistency.
Broccoli florets – Fresh is ideal, but frozen (thawed first) works just as well.
Chicken or vegetable broth – Adds depth and body to the soup. Go with veggie broth to keep it vegetarian.
Whole milk or half-and-half – For creaminess. Half-and-half gives a more decadent finish.
Sharp cheddar cheese – The star of the show. Sharp cheddar gives bold flavor and melts beautifully.
Salt and black pepper – Essential for balancing and enhancing the flavors.
Nutmeg (optional) – Just a pinch adds subtle warmth that complements the cheese.

Substitutions and Tips

This soup is flexible—here’s how you can make it your own:

No flour? Use a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water) instead.
Need it dairy-free? Use a dairy-free butter, almond or oat milk, and your favorite plant-based cheese.
Want it extra rich? Swap half the milk for heavy cream or go all-in with half-and-half.
Add-ins: Grated carrots, sautéed mushrooms, or even small potato cubes add extra flavor and texture.

Tip: Grate your cheese from a block instead of using pre-shredded. Pre-packaged cheese often contains anti-caking agents that can mess with your soup’s smoothness.

Best Cheese for Creamy Broccoli Cheese Soup

Let’s talk cheese, because not all cheddar is created equal.

Sharp cheddar is the go-to here—it melts beautifully and has a punchy flavor that holds its own against the broccoli. Milder cheeses can make the soup feel flat, while extra sharp cheddar adds that bold, comforting bite.

Prefer something a little different? Here are some alternatives that work great too:

White cheddar – Same flavor profile, just a different look.
Gruyère – Nutty and slightly sweet, it pairs wonderfully with broccoli.
Monterey Jack – Mild and extra melty.

Avoid overly processed or pre-shredded cheeses. They often contain fillers that keep them from melting smoothly.

Kitchen Tools You’ll Need

Must-Have Tools

You don’t need a fancy setup to make this soup. Just gather these basics:

Large pot or Dutch oven – Big enough to hold all the ingredients comfortably.
Whisk – Essential for making a lump-free roux and combining liquids smoothly.
Ladle – Makes serving a breeze.
Measuring cups and spoons – For precision and consistency.

Nice-to-Have Tools

These aren’t required, but they make things even easier:

Immersion blender – Great if you want a smoother texture without transferring hot soup to a blender.
Cheese grater – Because freshly grated cheese melts better.
Soup bowls or mugs – For that cozy, café-style presentation.

How to Make Creamy Broccoli Cheese Soup

Let’s walk through this step-by-step, like we’re cooking together in your kitchen. You’ll be amazed at how quickly this cozy, restaurant-worthy soup comes together. Just follow along, and in under an hour, you’ll be ladling up bowls of cheesy, comforting goodness.

Step 1: Sauté the Aromatics

Start by melting the butter in a large pot over medium heat. Once it’s bubbly and melted, toss in the diced onion and minced garlic. Let them cook until they’re soft and fragrant—about 4 to 5 minutes. Stir occasionally so they don’t brown too quickly.

Tip: If your garlic starts to brown before the onions soften, lower the heat a touch. You want sweet and mellow, not burnt and bitter.

Step 2: Make the Roux

Now, it’s time to build flavor and thickness. Sprinkle the flour over the buttery onions and stir constantly for about 1 to 2 minutes. You’ll know it’s ready when the mixture looks golden and smells just a little nutty.

This roux is the magic that gives your soup its creamy texture without any heavy cream. Keep stirring—it’s worth it.

Step 3: Add the Broth

Gradually pour in the chicken broth (or vegetable broth if you’re keeping it vegetarian), whisking as you go. This helps prevent lumps and ensures everything blends smoothly.

Once all the broth is in, bring the mixture to a gentle simmer. Let it cook for 5 minutes or so, just until it starts to thicken slightly.

Pro tip: Don’t rush this part. Let the heat do the work to thicken things naturally.

Step 4: Add the Broccoli

Add your broccoli florets to the simmering pot. If they’re on the larger side, give them a quick chop into bite-sized pieces so they cook evenly.

Simmer for about 8 to 10 minutes, until the broccoli is tender enough to easily pierce with a fork. At this point, your kitchen will smell amazing.

Want extra depth? Toss in some shredded carrot or a handful of chopped celery during this step.

Step 5: Blend (Optional)

If you prefer a silky texture, now’s the time to blend. Use an immersion blender right in the pot to puree all or part of the soup. You can go completely smooth or leave some chunks of broccoli for texture—it’s totally up to you.

Don’t have an immersion blender? Carefully transfer some of the soup to a blender, blend it up, and pour it back in.

Step 6: Add Milk and Cheese

Turn the heat down to low and gently stir in the milk (or half-and-half if you’re going richer). Heat it just until warm—don’t let it boil, or the milk could separate.

Once it’s warmed through, slowly stir in the shredded cheese a handful at a time. Let each addition melt before adding more. This keeps the soup creamy and smooth, without any graininess.

Tip: Always add cheese off the heat for the silkiest results. High heat can cause it to clump or get gritty.

Step 7: Season and Serve

Give it a taste and season with salt and freshly cracked black pepper. If you’re using nutmeg, add just a pinch—it gives the soup a lovely warmth without being overpowering.

Now you’re ready to serve. Ladle the soup into bowls and top with a sprinkle of extra cheese or a few chopped chives if you’re feeling fancy.

Tips for Success

Want that perfect pot of soup every time? Keep these tips in your back pocket:

Use block cheese and grate it yourself. Pre-shredded cheese has anti-caking agents that can mess with your soup’s texture.
Don’t boil the soup after adding dairy. High heat can cause milk or cheese to split and ruin the creamy consistency.
Adjust the thickness to your liking. If it’s too thick, stir in a splash of broth or milk. If it’s too thin, simmer it a little longer.
Add protein if you want to bulk it up. Diced cooked chicken or crumbled bacon make it extra hearty.

How to Store Creamy Broccoli Cheese Soup

You made a big batch? Lucky you. This soup keeps really well—and actually tastes even better the next day.

At Room Temperature

First, let the soup cool slightly before storing. Don’t leave it sitting out for more than two hours. After that, it's time to refrigerate.

In the Refrigerator

Transfer the soup to an airtight container and store it in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. Stir often to keep the cheese from separating.

Tip: Add a splash of milk or broth when reheating to loosen it back up.

Freezing Tips

Yes, you can freeze this soup! Let it cool completely, then portion it into freezer-safe containers or zip-top bags. It’ll keep for up to 2 months.

Thaw overnight in the fridge before reheating. Be sure to reheat slowly and stir well—the cheese may need a little help coming back to life after freezing.

Frequently Asked Questions (FAQs)

Can I freeze creamy broccoli cheese soup?

Absolutely. Just cool it fully, store it in portions, and thaw before reheating. A splash of milk stirred in during reheating can help revive the texture.

How do I make it vegetarian or vegan?

Swap the chicken broth for vegetable broth, use plant-based milk and vegan cheese, and cook with dairy-free butter. It won’t taste exactly the same, but it’ll still be creamy and satisfying.

Why isn’t my cheese melting smoothly?

There are a couple of culprits. Pre-shredded cheese often contains starches that keep it from melting properly. Also, if the soup is too hot, cheese can clump or get grainy. Lower heat and freshly grated cheese solve this every time.

Can I add other vegetables?

Definitely. Carrots, celery, and even cauliflower are great additions. Just make sure everything is chopped small so it cooks evenly with the broccoli.

Related Recipes

If you loved this creamy broccoli cheese soup, check out these other cozy favorites:

Homemade Vegetable Soup – A hearty medley of veggies in a savory broth.
Minestrone Soup – Classic Italian soup loaded with vegetables and beans.
Potato Leek Soup – Creamy, smooth, and comforting with a subtle onion flavor.
Classic Tomato Soup – Perfectly paired with a grilled cheese sandwich.
Black Bean Soup – Rich and protein-packed, great for a plant-based meal.

Conclusion

This Creamy Broccoli Cheese Soup is more than just a meal—it’s a warm hug in a bowl. It’s easy enough for a quick weeknight dinner and special enough for cozy weekends or casual get-togethers. Whether you serve it with crusty bread, crackers, or all on its own, it’s bound to earn a spot in your regular recipe rotation.

Give it a try, and don’t forget to share your spin on it. Add your favorite toppings, sneak in extra veggies, or just enjoy it exactly as written. However you make it, you’re in for something delicious.