Broccoli cheese soup is a timeless comfort food that never goes out of style. With its smooth creamy texture, tender broccoli florets, and sharp cheddar cheese, this soup is both hearty and satisfying. It’s perfect for chilly evenings, quick lunches, or when you want something warm and homemade.
The best part? This recipe is easy to make in one pot using simple pantry ingredients, yet it tastes just like your favorite café-style soup.
Why You’ll Love This Recipe
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Thick, creamy, and cheesy
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Ready in about 35 minutes
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One-pot easy recipe
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Family-friendly comfort food
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Perfect for meal prep
Ingredients
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4 tablespoons butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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¼ cup all-purpose flour
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2 cups chicken broth (or vegetable broth)
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2 cups whole milk (or half-and-half for extra creaminess)
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3 cups broccoli florets, chopped small
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1 large carrot, grated
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2 cups sharp cheddar cheese, freshly shredded
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½ teaspoon salt (adjust to taste)
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¼ teaspoon black pepper
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¼ teaspoon paprika (optional)
Step-by-Step Instructions
1. Sauté the Aromatics
In a large pot, melt the butter over medium heat.
Add the chopped onion and cook for 3–4 minutes until soft and translucent.
Stir in the garlic and cook for another 30 seconds until fragrant.
2. Make the Roux
Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes.
This creates a roux that thickens the soup and gives it a smooth, creamy texture.
3. Add Broth and Milk
Slowly whisk in the chicken broth until smooth.
Add the milk and continue stirring to prevent lumps.
Bring to a gentle simmer.
4. Cook the Vegetables
Add the chopped broccoli and grated carrot.
Simmer for 15–20 minutes until the broccoli is tender.
For a smoother soup, use an immersion blender to partially blend the soup, leaving some broccoli pieces for texture.
5. Add the Cheese
Reduce heat to low and gradually stir in the shredded cheddar cheese.
Mix until fully melted and smooth.
Season with salt, pepper, and paprika.
Tips for the Creamiest Broccoli Cheese Soup
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Use freshly shredded cheese for better melting
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Avoid boiling after adding cheese to prevent curdling
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Cut broccoli into small pieces for even cooking
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Use half-and-half for an extra rich texture
Flavor Variations
Extra Cheesy Version
Add an additional ½ cup cheddar or mix in Monterey Jack.
Spicy Broccoli Cheese Soup
Add a pinch of cayenne pepper or red pepper flakes.
Low-Carb Version
Skip the flour and use cream cheese to thicken.
Vegetarian Version
Use vegetable broth instead of chicken broth.
What to Serve With Broccoli Cheese Soup
This soup pairs perfectly with:
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Crusty artisan bread
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Garlic bread
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Grilled cheese sandwiches
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Side salad with vinaigrette
Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Warm gently on the stovetop over low heat, stirring often.
Add a splash of milk if the soup becomes too thick.
Freezing Tip:
Dairy-based soups can separate when frozen, so it’s best enjoyed fresh.
Make-Ahead Tips
You can chop the vegetables and shred the cheese ahead of time to make cooking faster. The soup also reheats beautifully for meal prep lunches.
Frequently Asked Questions
Can I use frozen broccoli?
Yes, just thaw and drain before adding to the soup.
Why is my soup grainy?
Pre-shredded cheese contains anti-caking agents. Use freshly shredded cheese for a smooth texture.
Can I make it gluten-free?
Use cornstarch instead of flour for thickening.
Final Thoughts
This broccoli cheese soup is creamy, cozy, and full of comforting flavor. It’s an easy one-pot recipe that delivers rich, cheesy goodness in every spoonful. Whether you serve it with crusty bread or in a bread bowl, it’s guaranteed to become a family favorite.