Some nights call for something warm, creamy, and deeply comforting, and this easy broccoli cheese soup never disappoints. It is rich without feeling heavy, packed with tender broccoli, and finished with just enough sharp cheddar to make every spoonful satisfying.
This broccoli cheese soup comes together in one pot and is ready in under 30 minutes, which makes it perfect for busy evenings when you still want something homemade. I have made this more times than I can count, and it is always met with quiet bowls and happy smiles. Let's get cooking.
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Why You'll Love This Recipe
- Ready in just 30 minutes from start to finish
- Made in one pot with simple ingredients
- Creamy, savory, and full of cheddar flavor
- Family-friendly and perfect for dinner
- Easy to customize with what you have on hand
Ingredients
Here is everything you need to make this cozy broccoli cheese soup.
- 6 tablespoons unsalted butter
- 1 cup yellow onion, chopped
- ½ cup celery, minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 6 cups broccoli, chopped coarsely
- 1 cup carrots, finely grated
- 2 cups whole milk
- 3 cups sharp cheddar cheese, shredded from a block
Ingredient Notes and Substitutions
Sharp cheddar really makes this soup shine. I always grate it fresh from a block because it melts smoothly and gives the soup that classic cheesy depth.
Whole milk creates a creamy base without making the soup too heavy. You can use 2 percent milk, but the texture will be slightly thinner.
If you want to keep things vegetarian, swap the chicken broth for vegetable broth. I have done this many times with great results.
Broccoli florets and stems both work here. Just chop everything into bite-sized pieces so it cooks evenly.
Instructions
- Add the butter to a large Dutch oven over medium heat. Add the chopped onion and minced celery and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
- Whisk in the flour and cook for about 1 minute, stirring constantly to form a smooth base.
- Slowly pour in the chicken broth while whisking, taking your time so the mixture stays smooth. Stir in the salt and pepper.
- Add the chopped broccoli and grated carrots. Reduce the heat to low and cook for about 10 minutes, until the vegetables begin to soften.
- Pour in the milk, then gradually add the shredded cheddar cheese, whisking gently. Bring the soup to a low simmer, but do not let it boil.
- Cook just until the cheese is fully melted and the soup is creamy and smooth. Serve warm.
Pro Tips for Success
- Add the broth slowly to avoid lumps in the soup.
- Keep the heat low once the cheese is added so it melts smoothly.
- Freshly grated cheese gives the best texture and flavor.
- If the soup thickens too much, add a splash of milk to loosen it.
Storage and Reheating
Store leftover broccoli cheese soup in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove over low heat, stirring often. Add a little milk if needed to bring back the creamy texture.
Make Ahead and Freezing
This soup can be made a day ahead and stored in the fridge. The flavors settle beautifully overnight.
I do not recommend freezing this soup, as dairy-based soups can change texture once thawed.
Tips and Variations
- Add cooked chicken or ham for a heartier meal.
- Stir in a pinch of smoked paprika for warmth.
- Use white cheddar for a slightly sharper flavor.
- Blend part of the soup for a smoother texture.
- Serve in bread bowls for a cozy presentation.
FAQs
Yes, just thaw it first and drain well so it does not water down the soup.
Boiling can cause the cheese to separate and turn grainy. Gentle heat works best.
You can use a gluten-free flour blend to thicken the soup, though the texture may vary slightly.
📖 Recipe
Broccoli Cheese Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Broccoli Cheese Soup is rich, creamy, and ready in under 30 minutes! With tender broccoli, shredded carrots, and sharp cheddar in a seasoned base, it's the ultimate one-pot comfort meal.
Ingredients
- 6 tablespoons unsalted butter
- 1 cup yellow onion, chopped
- ½ cup celery, minced
- ¼ cup flour
- 2 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 6 cups broccoli, chopped coarsely
- 1 cup carrots, grated finely (about 2 carrots)
- 2 cups whole milk
- 3 cups sharp cheddar cheese (12 ounces), shredded from a block
Instructions
- In a large Dutch oven over medium heat, melt the butter. Add onions and celery; cook for 4-5 minutes until translucent, stirring occasionally.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth until smooth. Add salt and pepper.
- Stir in broccoli and carrots. Cook on low heat for 10 minutes, until vegetables are tender.
- Reduce heat and stir in milk and shredded cheddar cheese. Whisk gently until smooth and melted. Bring to a low simmer (do not boil).
- Serve warm with crusty bread or extra cheese on top if desired.
Notes
For best flavor, use sharp cheddar and shred it fresh from a block. Avoid boiling once milk and cheese are added to prevent curdling. Leftovers can be refrigerated and gently reheated on the stovetop.
Nutrition
- Calories: 337
- Sugar: 5
- Sodium: 835
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 14
- Fiber: 2
- Protein: 15
- Cholesterol: 73
Serving Suggestions
This broccoli cheese soup is perfect with crusty bread, garlic rolls, or a simple green salad. On colder nights, I love serving it with warm dinner rolls and a little extra cheese on top.
It also pairs well with lighter sides like a broccoli bacon salad or roasted vegetables.
Nutrition and Notes
This recipe yields about 8 servings and makes a generous pot of soup. I tested this version several times to get the balance of creamy and savory just right, and it has become a regular in our dinner rotation.
Related Recipes
If you enjoy cozy soups and simple dinners, you may also love:
- Broccoli Cheddar Quiche with Bacon
- Cheesy Root Vegetable Gratin
- Ultimate Green Bean Casserole
I hope this easy broccoli cheese soup brings a little comfort to your table. It is simple, satisfying, and one of those recipes you will want to make again and again. Let me know how you enjoy it.
N. McDonald says
I found that the soup was too thick for our taste. I should have reduced the cheese to 1-1/2 c instead of the 3 c called for. I did add more chicken broth to thin it. Also it seemed to need more seasoning. I did use a little more s and p and added a little garlic salt.