Pin It A creamy, comforting soup featuring tender broccoli and sharp cheddar cheese—perfect for cozy nights or a quick, satisfying meal.
This Broccoli Cheese Soup always brings back memories of brisk evenings when a bowl of something warm made everything better. I made this recipe on a rainy weekday and the aroma of melting cheddar filled my kitchen with nostalgia.
Ingredients
- Frozen broccoli florets: 500 g (1 lb)
- Onion: 1 medium, finely chopped
- Garlic cloves: 2, minced
- Sharp cheddar cheese: 200 g (2 cups), shredded
- Unsalted butter: 60 g (1/4 cup)
- Whole milk: 500 ml (2 cups)
- Vegetable broth: 250 ml (1 cup)
- All-purpose flour: 2 tbsp
- Salt: 1/2 tsp, or to taste
- Freshly ground black pepper: 1/4 tsp
- Ground nutmeg: 1/4 tsp, optional
Instructions
- Sauté Aromatics:
- 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 Roux:
- Sprinkle in the flour and cook, stirring constantly, for 2 minutes to form a roux.
- Whisk in Liquids:
- Gradually whisk in the milk and vegetable broth until smooth.
- Add Broccoli and Season:
- 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.
Pin It 
Pin It My family always asks for seconds when I serve this soup with crusty bread. Even picky eaters love the creamy, cheesy comfort it offers.
Required Tools
Large soup pot, wooden spoon, immersion blender or countertop blender, measuring cups and spoons, cheese grater
Allergen Information
Contains dairy and gluten. Always check packaged ingredients if you have sensitivities.
Nutritional Information
Per serving: 330 Calories, 21 g Total Fat, 18 g Carbohydrates, 16 g Protein
Pin It 
Pin It This Broccoli Cheese Soup is always a hit, and leftovers are just as delicious the next day. Enjoy every creamy spoonful!
Recipe Questions & Answers
- → Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli works well; just trim into florets and steam or boil until tender before adding to the soup.
- → How do I avoid a grainy texture when blending?
Blend the soup gradually and avoid overprocessing. Use a smooth puree method and add cheese slowly to maintain a creamy texture.
- → What can I substitute for sharp cheddar cheese?
Try aged gouda, gruyere, or a mild parmesan for a different but complementary flavor profile.
- → Is it possible to make this soup gluten-free?
Yes, replace the all-purpose flour with a gluten-free thickener like cornstarch or rice flour to maintain the creamy consistency.
- → How can I add more vegetables for texture?
Diced carrots or celery can be sautéed with the onions to enhance flavor and add a pleasant crunch.
- → What is the best way to reheat leftovers?
Warm gently over low heat, stirring occasionally to prevent scorching and ensuring the cheese remains smooth.