Broccoli Cheese Soup

Name: Broccoli Cheese Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 cups broccoli florets (fresh or frozen); 1 tbsp olive oil or butter; 1 onion, finely chopped; 2 cloves garlic, minced; 3 cups vegetable broth (or chicken broth); 1 cup milk (dairy or plant-based); 1 cup heavy cream (or coconut cream substitute); 2 cups shredded sharp cheddar cheese; 1/2 cup grated Parmesan cheese; 1 tbsp all-purpose flour (or gluten-free flour alternative); 1/2 tsp paprika; Salt and pepper to taste

Isabella

🌟Life, Love, and Gastronomy 🍷

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A creamy and comforting bowl of Broccoli Cheese Soup is the perfect answer to chilly evenings or a quick midday pick-me-up. Loaded with tender broccoli, rich cheeses, and a subtle hint of garlic, this soup brings warmth and flavor in every spoonful. Made in just one pot, it’s a recipe you’ll want to keep on repeat.

Why You’ll Love This Recipe

It’s a one-pot wonder—minimal dishes, maximum flavor.

Perfectly creamy with just the right amount of cheese.

Flexible ingredients—swap in plant-based milk or gluten-free flour as needed.

Ready in 35 minutes, making it great for weeknight dinners.

Loved by kids and adults alike—it’s a crowd-pleaser!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups broccoli florets (fresh or frozen)

1 tablespoon olive oil or butter

1 onion, finely chopped

2 cloves garlic, minced

3 cups vegetable broth (or chicken broth)

1 cup milk (dairy or plant-based)

1 cup heavy cream (or substitute with coconut cream)

2 cups shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1 tablespoon all-purpose flour (or gluten-free alternative)

1/2 teaspoon paprika

Salt and pepper to taste

Directions

Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and garlic, sautéing until fragrant and the onion becomes translucent (about 3-4 minutes).

Sprinkle in the flour and stir continuously for about 1 minute to create a roux.

Slowly pour in the vegetable broth, stirring constantly to prevent lumps, and bring the mixture to a simmer.

Add the broccoli florets to the pot and let them cook for 8-10 minutes, or until tender.

Use an immersion blender to purée part of the soup for a creamy texture, leaving some broccoli chunks intact. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.

Stir in the milk, heavy cream, and paprika, letting the soup simmer gently for another 5 minutes.

Gradually add the shredded cheddar and Parmesan cheeses, stirring until fully melted and well combined. Season with salt and pepper to taste.

Serve hot, garnished with extra cheese, croutons, or a sprinkle of paprika if desired.

Servings and Timing

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Variations

Make it vegan: Use plant-based milk, coconut cream, vegan cheese, and a vegan butter substitute.

Gluten-free: Substitute all-purpose flour with a gluten-free alternative like cornstarch or rice flour.

Spice it up: Add a pinch of cayenne pepper or red pepper flakes for some heat.

Add protein: Stir in cooked chicken, crumbled bacon, or chickpeas for a heartier soup.

Cheese swap: Experiment with other cheeses like Gruyere or Monterey Jack for a different flavor profile.

Storage/Reheating

Store leftover broccoli cheese soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, stirring frequently to avoid the cheese from separating. You can also microwave individual servings in 30-second intervals, stirring in between until warmed through. Avoid freezing as the cheese and cream can separate when thawed.

Related Recipes:

Chicken Broccoli Rice Casserole Recipe

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well for this soup. Just add it directly to the pot without thawing, and adjust the cooking time slightly if needed.

How do I make the soup thicker?

If you prefer a thicker soup, add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water during the simmering process.

Can I make this soup ahead of time?

Absolutely! Prepare the soup up to 2 days in advance and store it in the fridge. Reheat gently before serving, adding a splash of milk if it thickens too much.

What can I serve with broccoli cheese soup?

Pair it with crusty bread, a side salad, or even a grilled cheese sandwich for a complete meal.

Why does my cheese clump instead of melting?

To prevent clumping, make sure to add the cheese gradually over low heat and stir continuously. Avoid pre-shredded cheese, as it often contains anti-caking agents that hinder smooth melting.

Conclusion

This broccoli cheese soup is a warm hug in a bowl. It’s easy to prepare, endlessly adaptable, and perfect for any occasion. Whether I’m cozying up on the couch or serving a quick lunch, this recipe never disappoints. Give it a try and make it your own—you might just discover your new favorite comfort food.

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