There’s something undeniably comforting about a bowl of easy broccoli cheese soup. Whether it’s a chilly evening or a quick lunch on a busy day, this cheesy goodness warms you up from the inside out. But here’s the kicker—it’s not just comforting, it’s ridiculously easy to make.
You don’t need fancy ingredients, a culinary degree, or even much time. In fact, this dish is a weeknight warrior, a kid-friendly crowd-pleaser, and a perfect make-ahead meal. And guess what? You can even sneak in those healthy veggies without a fuss.
This article will take you step-by-step through everything you need to know—from picking the right cheese to pro-level cooking tips, freezing hacks, and delicious variations. Let’s dive right into Part 1, where we uncover why this recipe deserves a permanent spot in your kitchen!
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Easy Broccoli Cheese Soup – The Creamy Classic Everyone Craves
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy and comforting soup made with fresh broccoli, cheddar cheese, and a rich broth. Perfect for a quick and cozy meal.
Ingredients
- 4 cups fresh broccoli florets, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups whole milk (or half-and-half for creamier texture)
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon mustard powder
- 1/4 teaspoon paprika
- Salt and black pepper to taste
- Optional: 1/4 cup grated Parmesan cheese
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic, sauté until softened.
- Whisk in flour to form a roux and cook for 1 minute.
- Gradually whisk in broth and bring to a simmer.
- Add broccoli and cook for 10-12 minutes, until tender.
- Stir in milk, mustard powder, paprika, salt, and pepper. Simmer for 5 minutes.
- Using an immersion blender, blend soup to desired consistency (smooth or slightly chunky).
- Stir in cheddar cheese (and Parmesan if using) until melted and creamy.
- Serve hot with crusty bread.
Notes
- For extra richness, replace part of the milk with heavy cream.
- You can leave some broccoli chunks for added texture.
- Best served fresh, but can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Key Ingredients for Easy Broccoli Cheese Soup
When it comes to making a rich and easy broccoli cheese soup, it all starts with simple, wholesome ingredients that you probably already have in your kitchen. Each one plays a crucial role in delivering that creamy, cheesy, comforting flavor.
Broccoli
The star of the show. You can use fresh or frozen broccoli florets—both work beautifully. Just be sure to chop them into bite-sized pieces for quicker cooking and easier blending.
Cheddar Cheese
Sharp cheddar gives the soup its bold, cheesy flavor. You can go with mild, sharp, or even white cheddar. Avoid pre-shredded cheese, which contains anti-caking agents that prevent smooth melting.
Butter & Onion
Sautéed onion in melted butter lays the foundation for savory depth. It’s the flavor base you don’t want to skip.
Flour & Milk or Cream
Flour creates a quick roux, thickening the soup without making it too heavy. Combine it with milk or half-and-half for that velvety texture we all crave.
Broth
Chicken or vegetable broth adds moisture and enhances the flavor. Go for low-sodium so you can control the salt level.
How to Make Easy Broccoli Cheese Soup Step-by-Step
Making easy broccoli cheese soup at home is surprisingly simple—just a few steps and one pot stand between you and pure cheesy bliss.
Step 1: Sauté the Aromatics
Start by melting butter in a large pot over medium heat. Toss in the chopped onion and cook until it’s soft and translucent. This adds a savory base that makes all the difference.
Step 2: Add Broccoli & Simmer
Stir in the broccoli florets (fresh or frozen) and pour in the chicken or veggie broth. Let it simmer for 10–12 minutes, until the broccoli becomes fork-tender.
Step 3: Make a Roux
In a separate saucepan, melt a little butter and whisk in flour to create a light roux. Slowly pour in the milk or cream, stirring constantly until thickened.
Step 4: Blend (Optional)
For a smoother texture, blend some or all of the soup using an immersion blender. Prefer it chunky? Skip this step!
Step 5: Stir in the Cheese
Lower the heat and gently stir in the shredded cheddar cheese. Let it melt slowly—don’t boil, or the cheese may curdle!
Must-Have Equipment for Making Easy Broccoli Cheese Soup
The beauty of easy broccoli cheese soup is that it doesn’t demand any fancy kitchen gadgets. Just a few reliable tools and you’re good to go.
Large Soup Pot or Dutch Oven
This is your main cooking vessel. Choose a heavy-bottomed pot or Dutch oven to evenly distribute heat and prevent scorching—especially important when dealing with milk and cheese.
Cutting Board & Sharp Knife
You’ll need a sturdy cutting board and a sharp chef’s knife to prep the broccoli, onions, and any other veggies. Precision helps with even cooking and texture.
Wooden Spoon or Silicone Spatula
A wooden spoon or heat-resistant spatula is perfect for stirring the soup without damaging non-stick surfaces. These tools help you scrape every bit of flavor from the bottom of the pot.
Whisk
A balloon whisk is crucial for making the roux and incorporating milk smoothly. It prevents lumps and helps create that silky finish.
Immersion Blender (Optional)
Want a smooth, velvety texture? A hand blender lets you puree the soup right in the pot—no messy transfers required. If you prefer it chunky, feel free to skip this.
Delicious Variations of Easy Broccoli Cheese Soup
One of the best things about easy broccoli cheese soup? It’s endlessly customizable! With just a few tweaks, you can transform the classic into something new and exciting without losing that creamy, cheesy comfort.
Broccoli Cheese Potato Soup
Craving something a little heartier? Add diced russet or Yukon Gold potatoes during the simmering stage. They soak up flavor and add a velvety thickness that’s just… wow.
Spicy Jalapeño Broccoli Cheese Soup
For a spicy kick, toss in fresh jalapeño slices or a pinch of red pepper flakes. It’s a game-changer if you like a little heat with your creaminess.
Broccoli Cauliflower Cheese Soup
Go half-and-half with cauliflower and broccoli for a lighter, slightly nuttier taste. This combo is perfect if you’re trying to lower carbs but still want full flavor.
Hidden Veggie Power
Want to sneak in more nutrients? Add carrots, celery, or even spinach. Once blended, these veggies melt right in and no one will ever know.
Switch Up the Cheese
Feeling adventurous? Mix in Gruyère, Monterey Jack, or smoked Gouda for a flavor twist. Just be sure they melt well.
Frequently Asked Questions About Easy Broccoli Cheese Soup
Can I make broccoli cheese soup ahead of time?
Absolutely! Easy broccoli cheese soup is a fantastic make-ahead meal. You can store it in the fridge for up to 4 days. Just let it cool completely, then transfer it to an airtight container. When reheating, do so gently over medium-low heat and stir often to keep the texture smooth and creamy.
How do I prevent the cheese from clumping?
Great question! The secret is in the temperature. Turn the heat down to low before adding your cheese. High heat can cause it to separate or clump. Also, shred your own block cheese—pre-shredded versions often contain anti-caking agents that affect melting.
Can I use non-dairy milk?
Yes, you can! Unsweetened almond milk, oat milk, or coconut milk (without added flavor) are popular choices. Just keep in mind, the final taste may vary slightly, so pick one that complements the cheese. Pairing plant-based milk with a dairy-free cheese also makes this soup 100% vegan!
What’s the best cheese for this soup?
Sharp cheddar is the go-to, offering bold flavor and smooth meltability. However, you can mix in Monterey Jack, Gouda, or Velveeta for extra creaminess. Avoid overly aged cheeses—they don’t melt as smoothly.
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