The BEST Broccoli Cheese Soup you’ll ever taste! This bowl of soup is the perfect comfort food. Super cheesy, creamy but not too thick and loaded with vegetables. Real cheddar cheese, fresh broccoli and just about 30 minutes is all you need to get it on the table!
Why This Is The BEST Broccoli Cheese Soup Recipe
Of course we didn’t invent this soup, it’s a classic. But stay with me so that I can explain why this is the best broccoli cheese soup recipe ever. TBH, this soup has never been a favorite at our house. It’s usually super thick, and so rich and cheesy that a few bites is about it for me.
Until we were given a container of soup from Aunt Lauren, then it was a whole new world. Her broccoli cheese soup was the perfect combination of thick, creamy and chunky (not a completely smooth purée) and it was elite. I loved the creamy but brothy texture, and the fact that there were pieces of broccoli and carrots that weren’t totally blended.
So either you already love broccoli cheese soup and you’re looking to make it at home, or maybe it’s not your favorite either – either way you have to try this version!
How To Make
We’ve got some by step photos here to make it easy, but head to the recipe card at the end of the post for complete instructions.
- Sauté Vegetables: Cook onions, broccoli, carrots and garlic in butter until softened. Sprinkle in flour and stir. Season with salt and pepper.
- Add Broth and Simmer: Pour in chicken broth while scraping up the bottom of the pot to loosen the flour. Simmer partially covered for 15-20 minutes until the vegetables are tender.
- Blend: Blend the soup with an immersion blender, leaving chunks of vegetables so the soup isn’t completely smooth.
- Add Cheese: Add the shredded cheese to the soup, a handful at a time while whisking. Pour in the cream and add a dash of cayenne pepper if using.
Can I Use Frozen Broccoli?
Yes! While we prefer using fresh broccoli, frozen is a great substitution. When buying frozen broccoli, get large florets instead of baby florets or chopped broccoli. Again, one of the reasons why we love this soup recipe so much is because of the texture.
Using frozen broccoli may cause the soup to be a bit thinner because the frozen broccoli will add more water. It really depends on the brand that you’re using and how long the broccoli has been frozen.
Either way this broccoli cheese soup is going to turn out delicious, so definitely use what you have!
How To Serve Broccoli Cheese Soup
If there’s one thing we can’t leave out when eating this soup is some form of crouton or buttered bread. Crackers also work, pretty much any carb that we can scoop up this creamy, cozy soup with. More shredded, sharp cheddar cheese is so good, it’ll melt a bit into the soup making it extra cheesy.
Looking For More Soup Recipes?
- Italian Broccoli Soup
- Homemade Turkey Soup
- Beefy Tomato Soup
- Grandma’s Pasta Fazool
- Split Pea Soup with Ham
Best Broccoli Cheese Soup
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Print Recipe
Pin RecipeThe BEST Broccoli Cheese Soup ever! This bowl of soup is the perfect comfort food. Super cheesy, creamy but not too thick and loaded with vegetables.
Ingredients
- 4 tablespoons butter
- 1/2 cup diced onion
- 2 large heads of broccoli, large stem removed and cut into florets (about 6 heaping cups chopped)
- 1 heaping cup sliced carrots
- 1 tablespoon chopped garlic
- 1/2 – 1 teaspoon kosher salt (start with 1/2 then add more if needed at the end)
- 1/2 teaspoon ground black pepper
- 1/4 cup flour
- 6 cups chicken stock (to keep the soup vegetarian you can substitute vegetable broth, but chicken broth will add more flavor)
- 2 1/2 cups shredded cheddar cheese, freshly grated
- 1/4 cup heavy cream or half and half (optional)
- Pinch of cayenne pepper (optional)
Instructions
- Add the butter to a large dutch oven or soup pot over medium heat. Cook the onion for 2-3 minutes until softened, then add the broccoli and carrots. Stir and cook for 5-7 minutes until the broccoli is bright green in color. Add the garlic and stir.
- Season with the salt and pepper, then sprinkle in the flour. Stir and let the flour cook out for 30 seconds, pour in the chicken stick and stir, scraping up the bottom of the pot.
- Bring to a boil, stir again and reduce the heat to a simmer. Partially cover the pot with a lid and cook for 15 minutes.
- Test to make sure that the broccoli and carrots are tender (if still firm, simmer for another 5 minutes) and then carefully blend the soup with an immersion blender. The soup will be hot so watch for splatters! We like to just roughly blend the soup so that there are still chunks of vegetables, not completely smooth, but take it to the consistency that you like it. You can also use a potato masher if you don’t have an immersion blender.
- Whisk in the cheese a handful at a time until it’s melted into the soup. Pour in the cream, stir and taste for seasonings. Adjust with more salt and pepper if needed and then add the cayenne pepper if using.
Recipe Notes
Store: Store leftover soup in an air tight container in the refrigerator for up to 5 days.
Reheat: Reheat soup in the microwave or on the stove top until warmed through.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
