The Best Ever Creamy Broccoli Soup with Cheese (Ready in 40 Minutes!)
There is nothing better than curling up with a bowl of warm, decadent soup when the weather outside is gloomy. My first memory of making this Creamy Broccoli Soup with Cheese was during a terrible snowstorm years ago. My children were home from school, and I desperately needed the ultimate comfort food that required minimal effort.
I raided the fridge and pantry, and within 40 minutes, we had this unbelievably rich and velvety soup ready. It instantly became a family favorite and our absolute go-to recipe for an easy dinner.
This recipe is tested, perfected, and truly rivals anything you could order out. Get ready for the coziest, cheesiest bowl of warmth you’ve ever made!
Why You’ll Love This Recipe
❤️ Why This Creamy Broccoli Soup is a Must-Make:
- Fast & Simple: Ready on the table in under an hour, making it perfect for busy weeknights.
- The Best Texture: Achieves that ultra-creamy, velvety mouthfeel without being too heavy.
- Kid-Friendly: Even picky eaters love this cheesy way to eat their vegetables!
- Versatile: Pairs beautifully with a crusty loaf of bread or a simple side salad.
What You Need for the Ultimate Cheesy Soup
You only need a few simple pantry staples for this recipe! We rely on fresh broccoli, quality sharp cheddar, and a standard roux base to build the flavor and creamy texture.
Check the full printable recipe card below for detailed measurements and ingredient ratios. It’s much easier than you think to achieve that restaurant-quality thickness!
Expert Tips for Perfect Broccoli Soup
đź’ˇ Pro Chef Tips for Perfect Results:
- Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make your soup grainy. Grating block cheddar ensures the smoothest, silkiest melt.
- Use an Immersion Blender: For the best texture, use an immersion blender right in the pot. Pulse it just a few times—you want some chunks of broccoli remaining for texture, not a baby food consistency.
- Don’t Boil the Cheese: Add the cheese off the heat, after you’ve removed the pot from the stove, stirring until just melted. Boiling cheese makes it clump and separate.
- Season in Layers: Taste and adjust your salt and pepper *after* the cheese has been added, as the cheese itself adds a lot of salt.
Variations & Substitutions
This recipe is highly customizable! Here are a few ways to tailor it to your dietary needs or preferences:
- To make it Keto/Low Carb: Replace the flour in the roux with 1/2 teaspoon of xanthan gum (stirred into the fat) or use 4 ounces of cream cheese at the end for thickness instead of a roux.
- For a Gluten-Free Option: Use a high-quality gluten-free flour blend, or skip the roux entirely and thicken with a cornstarch slurry (2 Tbsp cornstarch mixed with 2 Tbsp cold water).
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce right before serving for a little kick.
- Different Veggies: Toss in some carrots or finely chopped cauliflower along with the broccoli for extra nutrients.
Storage & Freezing
Soup is the ultimate make-ahead meal. Here’s how to store leftovers:
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently.
- Freezing (Use Caution): Soups containing a lot of dairy and cheese can sometimes separate when frozen and thawed. If you plan to freeze, leave out the shredded cheese and stir it in fresh after thawing and reheating the base. Freeze for up to 3 months.
Frequently Asked Questions
Can I use frozen broccoli?
Yes, absolutely! Do not thaw it first. Add the frozen florets directly to the boiling broth and increase the simmer time by 3-5 minutes until they are fork-tender.
Why is my soup grainy?
Graininess is almost always caused by two things: pre-shredded cheese (see tips above!) or adding the cheese when the soup is boiling. Ensure the heat is completely off when you melt in the cheese.
What kind of cheese is best?
Sharp cheddar is the classic choice as it provides the most flavor, but a mixture of cheddar and Monterey Jack or Gruyère works wonderfully too.
Enjoy Your Coziest Dinner!
This Creamy Broccoli Soup with Cheese is pure warmth in a bowl. It’s simple enough for a Tuesday but special enough for company.
Don’t forget to grab some crusty bread or a slice of garlic toast for dipping! If you make this recipe, let me know in the comments. And be sure to pin this amazing comfort food for later!
Best Ever Creamy Broccoli Soup with Cheese (40 Minute Recipe)
Ingredients
- 2 Tbsp olive oil
- 1 large yellow onion, finely diced
- 4 Tbsp unsalted butter
- 4 Tbsp all-purpose flour
- 4 cups low-sodium chicken broth
- 4 cups fresh broccoli florets, chopped small
- 1 cup half-and-half (or whole milk)
- 1 cup shredded sharp cheddar cheese, freshly grated
- Salt and pepper to taste
Instructions
- Step 1 In a large pot, melt oil and butter. Add onion and sautu00e9 until softened (about 5 minutes).
- Step 2 Whisk in the flour and cook for 1 minute to create a roux.
- Step 3 Slowly whisk in the chicken broth until smooth. Bring mixture to a simmer, stirring constantly.
- Step 4 Add the broccoli florets and simmer uncovered for 15-20 minutes, until broccoli is very tender.
- Step 5 Remove the pot from the heat. Stir in the half-and-half.
- Step 6 Use an immersion blender to partially blend the soup, leaving some chunks for texture (alternatively, transfer 2 cups of soup to a regular blender and return to the pot).
- Step 7 Add the shredded cheddar cheese, stirring until completely melted and smooth. Do not return to a boil. Season with salt and pepper to taste and serve immediately.
Ingredients
- 2 Tbsp olive oil
- 1 large yellow onion, finely diced
- 4 Tbsp unsalted butter
- 4 Tbsp all-purpose flour
- 4 cups low-sodium chicken broth
- 4 cups fresh broccoli florets, chopped small
- 1 cup half-and-half (or whole milk)
- 1 cup shredded sharp cheddar cheese, freshly grated
- Salt and pepper to taste
