What type of cheese works best in this soup?

Sharp cheddar cheese adds a bold, creamy flavor and melts smoothly into the soup, complementing the broccoli perfectly.

Can I use fresh broccoli instead of frozen?

Yes, fresh broccoli florets can be used; simply adjust cooking time until tender but not overcooked to retain texture.

Cooking the roux longer before adding liquids and blending the soup thoroughly helps create a thicker, creamier texture.

Substituting half-and-half or low-fat milk reduces richness while maintaining creaminess in the soup.

Adding freshly ground black pepper and a hint of nutmeg enhances warmth and depth without overpowering other ingredients.

A creamy comforting soup featuring tender broccoli and sharp cheddar cheese—perfect for cozy nights or a quick satisfying meal.

I first cooked this broccoli cheese soup on a chilly evening for my family. Everyone loved how smooth and rich it turned out with very little effort.

Cook onion and garlic:: In a large pot over medium heat melt the butter. Add the chopped onion and cook until translucent about 4 minutes. Add the garlic and cook for 1 minute more.
Make the roux:: Sprinkle in the flour and cook stirring constantly for 2 minutes to form a roux.
Add liquids:: Gradually whisk in the milk and vegetable broth until smooth.
Add broccoli and seasonings:: Add the frozen broccoli salt pepper and nutmeg (if using). Bring to a simmer and cook for 10–12 minutes until the broccoli is tender.
Blend soup:: Use an immersion blender to blend the soup to your desired consistency (chunky or smooth). Alternatively blend in batches in a countertop blender then return to the pot.
Add cheese:: Reduce the heat to low. Stir in the shredded cheddar cheese a handful at a time mixing until melted and smooth.
Finish and serve:: Taste and adjust seasoning as needed. Serve hot garnished with extra cheese or a sprinkle of black pepper if desired.

This is our go-to soup recipe for busy nights. Even picky eaters enjoy the creamy flavor and cheesy goodness.

Serve with crusty bread a side salad or toast for a well-rounded meal.

Add diced carrots or celery for extra flavor or use half-and-half instead of whole milk for a lighter soup.

Each serving contains approximately 330 calories 21 g fat 18 g carbohydrates and 16 g protein.

This broccoli cheese soup is guaranteed to warm you up and make any dinner feel special. Enjoy leftovers the next day for an easy lunch.

→ What type of cheese works best in this soup?: Sharp cheddar cheese adds a bold, creamy flavor and melts smoothly into the soup, complementing the broccoli perfectly.
→ Can I use fresh broccoli instead of frozen?: Yes, fresh broccoli florets can be used; simply adjust cooking time until tender but not overcooked to retain texture.
→ How can I achieve a thicker soup consistency?: Cooking the roux longer before adding liquids and blending the soup thoroughly helps create a thicker, creamier texture.
→ Are there suitable dairy substitutes for a lighter version?: Substituting half-and-half or low-fat milk reduces richness while maintaining creaminess in the soup.
→ What herbs or spices enhance the flavor best?: Adding freshly ground black pepper and a hint of nutmeg enhances warmth and depth without overpowering other ingredients.