If you’ve been craving a soup that feels like a warm hug in a bowl, this Creamy Broccoli Cheese Soup Recipe is exactly what you need. It brings together tender broccoli florets and rich, melted cheddar cheese in a luxuriously smooth, velvety base that’s both comforting and satisfying. This is no ordinary soup—it’s a brilliant blend of simple ingredients that transform into an irresistible, hearty dish perfect for chilly days or anytime you want a deliciously creamy treat. Whether you’re an experienced home cook or a kitchen newbie, this recipe invites you to create a classic favorite that’s packed with flavor and soul.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, from the creamy dairy to the fresh broccoli, all coming together to create a delicious texture and vibrant taste. Here’s what you’ll use to make this soup wonderfully creamy and full of character.
- Unsalted butter: Half a cup adds a silky base and richness without overpowering the other flavors.
- Yellow onion: Finely chopped to provide a subtle sweetness and depth that lifts the soup.
- All-purpose flour: A third of a cup helps thicken the soup, giving it that luscious, creamy consistency.
- Whole milk: Four cups contribute to the smooth body and mellow flavor.
- Half-and-half: Two cups bring extra creaminess, balancing the broccoli’s freshness perfectly.
- Broccoli florets: Four heads, trimmed and bite-size, for fresh green bursts of color and nutrition.
- Nutmeg: A pinch sneaks in a subtle warmth that enhances the cheesy notes.
- Mild cheddar cheese: Twelve ounces shredded to melt effortlessly, infusing every spoonful with gooey comfort.
- Salt and pepper: To taste, seasoning and elevating all the natural flavors.
- Vegetable broth: Two cups to add savory depth and keep the soup perfectly balanced.
How to Make Creamy Broccoli Cheese Soup Recipe
Step 1: Sauté the Onions and Melt Butter
Start by melting the unsalted butter in a large pot over medium heat. Once melted, add the finely chopped yellow onion and sauté until it becomes translucent and soft. This step is crucial because it builds the flavor base, letting the onions release their natural sweetness that melds into the soup beautifully.
Step 2: Create the Roux
Sprinkle the all-purpose flour over the softened onions and stir constantly. Cook this mixture for about two minutes to eliminate the raw flour taste while thickening the base. This roux is what gives your soup that signature creamy body, so don’t rush it.
Step 3: Add Liquids and Broccoli
Slowly whisk in the whole milk and half-and-half to the roux, stirring until smooth and starting to thicken. Then pour in the vegetable broth for a subtle savoriness. Add the broccoli florets, cover the pot, and let everything simmer until the broccoli is tender but still bright green—about 15 to 20 minutes.
Step 4: Blend for Creaminess
For a silky texture, use an immersion blender to purée half of the soup directly in the pot, leaving some chunks of broccoli for perfect bite-size pieces. If you don’t have an immersion blender, carefully transfer half the soup to a blender and purée, then return it to the pot.
Step 5: Add Cheese and Seasonings
Lower the heat and gradually stir in the shredded mild cheddar cheese until melted and smooth. Sprinkle in a pinch of nutmeg, then season with salt and pepper to taste. Stir gently until everything is well incorporated, creating that ultimate creamy indulgence.
How to Serve Creamy Broccoli Cheese Soup Recipe
Garnishes
Adding a sprinkle of extra shredded cheddar or a handful of chopped fresh chives can create a lovely contrast and a pop of color. Crisp croutons or a swirl of sour cream take the presentation and mouthfeel to the next level, adding crunchy or tangy accents to every spoonful.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or soft, buttery dinner rolls to sop up every last drop. For a heartier meal, a fresh green salad or roasted garlic mashed potatoes complement the creamy richness with crisp, bright flavors.
Creative Ways to Present
Try serving this soup in hollowed-out bread bowls for a fun and edible presentation that doubles the comfort factor. Another idea is to ladle it over baked potatoes or into mini ramekins for an elegant appetizer at your next dinner party.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Creamy Broccoli Cheese Soup Recipe in an airtight container in the refrigerator for up to 3 days. Make sure to cool the soup completely before refrigerating to maintain its texture and freshness.
Freezing
This soup freezes well, but keep in mind that dairy-based soups can sometimes separate when thawed. To freeze, cool the soup entirely and transfer it to freezer-safe containers, where it will keep for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring frequently to prevent scorching. If the soup looks too thick after warming, add a splash of milk or broth to bring back its perfect creamy consistency.
FAQs
Can I use different types of cheese in this Creamy Broccoli Cheese Soup Recipe?
Absolutely! While mild cheddar is classic, feel free to experiment with sharp cheddar, gouda, or even a blend of cheeses for a unique twist on flavor and richness.
Is it possible to make this soup dairy-free?
Yes, by substituting the butter with a plant-based alternative, using non-dairy milk like oat or almond milk, and choosing dairy-free cheese substitutes, you can make a delicious vegan-friendly version.
Can I add other vegetables to this soup?
Definitely! Carrots, cauliflower, or even potatoes can be added along with the broccoli to boost nutrition and flavor, just adjust cooking times to ensure everything is tender.
How thick should the soup be?
The ideal consistency is creamy yet pourable—not too thick like a stew but thick enough to coat the back of a spoon. You can always adjust thickness by adding more broth or milk as needed.
What if I don’t have an immersion blender?
No worries! Carefully transfer half of the soup in batches to a blender, purée until smooth, then return it to the pot. Just be sure to let the soup cool slightly before blending to avoid any accidents.
Final Thoughts
This Creamy Broccoli Cheese Soup Recipe is a true comfort food classic that feels like a warm embrace in every bowl. It’s easy to make, packed with fresh flavor, and endlessly adaptable to your personal taste. I hope you give it a try soon—it’s a perfect way to cozy up and treat yourself to something delicious and homemade.
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Creamy Broccoli Cheese Soup Recipe
This comforting Broccoli Cheese Soup combines tender broccoli florets with a creamy, cheesy base made from butter, flour, milk, and half-and-half. Enhanced with savory onion, a hint of nutmeg, and seasoned with salt and pepper, this soup is perfect for a cozy meal. Made with vegetable broth, it offers a rich flavor without the need for meat, making it a satisfying vegetarian option.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
Soup Base
- ½ cup (113.5 g) unsalted butter
- 1 yellow onion, finely chopped
- ⅓ cup (41.67 g) all-purpose flour
- 4 cups (976 ml) whole milk
- 2 cups (473.18 ml) half-and-half
- 2 cups (470 ml) vegetable broth
Vegetables and Cheese
- 4 heads broccoli, stems removed and discarded, and florets cut into bite-size pieces
- 12 ounces (340.2 g) mild cheddar cheese, shredded
- Pinch of nutmeg
- Salt and pepper, to taste
Instructions
- Prepare the Aromatics: In a large pot or Dutch oven over medium heat, melt the unsalted butter. Add the finely chopped yellow onion and sauté until soft and translucent, about 5 minutes, stirring occasionally to prevent browning.
- Create the Roux: Sprinkle in the all-purpose flour and cook, stirring constantly, for about 2-3 minutes until the mixture is lightly golden and forms a smooth paste. This will thicken the soup and remove the raw flour taste.
- Add Dairy Liquids: Gradually whisk in the whole milk and half-and-half to the roux, ensuring it remains smooth without lumps. Continue cooking, stirring often, until the mixture thickens and begins to simmer gently.
- Cook the Broccoli: Stir in the vegetable broth and add the broccoli florets. Bring the soup to a boil, then reduce heat to a simmer. Cover and cook until the broccoli is tender, about 10-12 minutes.
- Season and Blend: Add a pinch of nutmeg, salt, and pepper to taste. Using an immersion blender, partially blend the soup to your desired consistency, leaving some broccoli pieces intact for texture. Alternatively, transfer half of the soup to a blender and puree, then return it to the pot and stir well.
- Add the Cheese: Remove the pot from heat and stir in the shredded mild cheddar cheese until fully melted and the soup is creamy. Taste and adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and serve hot. Optionally, garnish with extra cheese or fresh herbs for presentation.
Notes
- For a smoother texture, blend more of the soup or all of it if preferred.
- Adjust the amount of cheese based on your taste and desired richness.
- Use low-fat milk or half-and-half for a lighter version, but the soup may be less creamy.
- Ensure you stir constantly when adding the flour to avoid lumps.
- Broccoli stems can be peeled, chopped, and added to the soup to reduce waste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
