BEST BROCCOLI CHEESE SOUP EVER

I can still picture my grandma in her sunny kitchen, stirring a pot on the stove, her reading glasses perched on her nose. She always seemed to have a batch of something delicious simmering away, and often, it was her famous Broccoli Cheese Soup. The creamy, comforting aroma would fill the house, promising warmth and happiness. Today, I’m sharing my version, inspired by her love and perfected over years of making it, so you can create the most amazing Broccoli Cheese Soup that will have everyone asking for seconds!

The Ultimate Broccoli Cheese Soup: A Step-by-Step Guide

Broccoli Cheese Soup. Just the name conjures up images of a cozy, comforting bowl, perfect for a chilly evening. But let’s be honest, not all Broccoli Cheese Soups are created equal. Some are watery, some are bland, and some just…miss the mark. That’s why I’m so excited to share my foolproof recipe with you! This isn’t just *any* Broccoli Cheese Soup; this is *the* Broccoli Cheese Soup that will have your family begging for more. We’re talking rich, creamy, flavorful perfection, loaded with tender broccoli and melty cheese. Get ready to experience soup nirvana!

Ingredients You’ll Need

Let’s start by gathering our ingredients. Using high-quality ingredients is key to achieving that ultimate flavor profile. Here’s what you’ll need:

• Broccoli: Fresh broccoli florets are best for optimal flavor and texture. You’ll need about 4 cups of chopped broccoli.
• Butter: Unsalted butter is the base for our roux.
• Onion: A yellow onion, finely diced, adds a savory depth.
• Garlic: Minced garlic provides a fragrant aroma and a lovely bite.
• All-Purpose Flour: This helps thicken the soup, creating that creamy texture we all crave.
• Chicken Broth: Low-sodium chicken broth is my go-to, but vegetable broth works great too.
• Milk: Whole milk adds richness and creaminess.
• Heavy Cream: Just a touch of heavy cream takes this soup to the next level of decadence.
• Cheddar Cheese: Sharp cheddar cheese is my personal favorite for its bold flavor, but a medium cheddar works beautifully too. Make sure you shred it yourself for the best melting quality! Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
• Salt and Pepper: To taste, of course!
• Optional: A pinch of nutmeg or a dash of hot sauce for a little extra something.

Step-by-Step Instructions: From Prep to Perfection

Okay, are you ready to dive in? Don’t worry, I’ll walk you through every step of the way. Just follow these instructions, and you’ll be enjoying a steaming bowl of delicious Broccoli Cheese Soup in no time!

1. Prepare the Broccoli: Wash and chop your broccoli into small, bite-sized florets. You can also use the broccoli stem! Just peel the tough outer layer and chop it finely. Don’t throw it away – it’s delicious and nutritious.
2. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. The aroma of the sautéing onion is one of my favorite kitchen smells!
3. Add the Garlic: Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic! Burnt garlic can make the soup taste bitter.
4. Make the Roux: Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 2-3 minutes. This creates a roux, which will thicken the soup. The mixture should look smooth and slightly golden.
5. Whisk in the Broth: Gradually whisk in the chicken broth, making sure to break up any lumps of flour. Continue whisking until the mixture is smooth.
6. Simmer the Soup: Bring the soup to a simmer over medium heat. Add the chopped broccoli. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the broccoli is tender-crisp. You want the broccoli to be cooked through but still have a little bite.
7. Add the Milk and Cream: Stir in the milk and heavy cream. Heat gently, but do not boil. Boiling can cause the milk and cream to curdle.
8. Melt the Cheese: Remove the pot from the heat and gradually stir in the shredded cheddar cheese, a handful at a time, until completely melted and smooth. Make sure the soup is off the heat when you add the cheese to prevent it from becoming grainy.
9. Season and Serve: Season with salt and pepper to taste. Add a pinch of nutmeg or a dash of hot sauce, if desired. Serve immediately and enjoy!

Success Tips for the BEST Broccoli Cheese Soup

Want to guarantee soup success? Here are my top tips for making the absolute best Broccoli Cheese Soup:

• Use Freshly Grated Cheese: This is crucial for smooth melting! Pre-shredded cheese often contains cellulose, which can prevent it from melting properly.
• Don’t Overcook the Broccoli: You want the broccoli to be tender-crisp, not mushy. Overcooked broccoli will make the soup taste bland and the texture unpleasant.
• Add Cheese Off the Heat: This prevents the cheese from separating and becoming grainy. Trust me, this step makes a HUGE difference.
• Adjust the Thickness: If your soup is too thick, add a little more broth or milk until it reaches your desired consistency. If it’s too thin, you can mix a tablespoon of cornstarch with a tablespoon of cold water, then whisk it into the soup while it simmers.
• Spice it Up! A pinch of cayenne pepper or a dash of your favorite hot sauce can add a delightful kick to this soup. Experiment and find what you like best!

Variations and Add-Ins to Make it Your Own

The beauty of Broccoli Cheese Soup is that it’s incredibly versatile. Feel free to experiment with different variations and add-ins to customize it to your liking. Here are a few ideas to get you started:

• Add Protein: Cooked and crumbled bacon, shredded chicken, or diced ham are all delicious additions.
• Spice it Up: A dash of hot sauce, a pinch of red pepper flakes, or a sprinkle of Cajun seasoning can add a fiery kick. If you love heat, you might also enjoy my CAJUN CHICKEN SOUP!
• Add Veggies: Diced carrots, celery, or potatoes can add extra nutrients and flavor.
• Make it Vegetarian: Use vegetable broth instead of chicken broth.
• Blend it Smooth: For an ultra-creamy soup, use an immersion blender to partially or fully blend the soup before adding the cheese. Be careful not to over-blend, as this can make the soup gummy.

Serving Suggestions: Complete the Meal

Broccoli Cheese Soup is delicious on its own, but it’s even better when paired with the right accompaniments. Here are a few of my favorite serving suggestions:

• Grilled Cheese Sandwich: The classic combination!
• Crusty Bread: Perfect for dipping and soaking up all that delicious soup.
• Side Salad: A light and refreshing salad provides a nice contrast to the richness of the soup.
• Roasted Vegetables: Roasted carrots, Brussels sprouts, or sweet potatoes are all great options. If you are looking for another roasted vegetable soup, you can’t go wrong with ROASTED CAULIFLOWER SOUP.

Make-Ahead and Storage Tips

Broccoli Cheese Soup is a great make-ahead dish! Here’s how to store it properly:

• Refrigerating: Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: While you *can* freeze Broccoli Cheese Soup, the texture may change slightly upon thawing. Dairy-based soups sometimes separate when frozen and thawed. To minimize this, let the soup cool completely, then freeze it in individual portions in freezer-safe containers. When thawing, thaw it slowly in the refrigerator overnight. Reheat gently over low heat, stirring frequently. You might need to add a splash of milk or cream to restore the creamy texture.

Reheating Instructions: Warm It Up!

Reheating Broccoli Cheese Soup is easy! Here are a few options:

• Stovetop: This is my preferred method. Gently reheat the soup over low heat, stirring frequently, until heated through. Be careful not to boil it!
• Microwave: Place the soup in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until heated through.

A Note on Texture: Achieving Soup Perfection

The texture of your Broccoli Cheese Soup is just as important as the flavor! Here’s how to achieve that perfect creamy consistency:

• The Roux: The roux is the foundation of a creamy soup. Be sure to cook the flour long enough to get rid of the raw flour taste.
• Blending (Optional): If you prefer a smoother soup, you can use an immersion blender to partially or fully blend the soup before adding the cheese.
• Cheese Selection: Use a cheese that melts well, like sharp cheddar or medium cheddar. Avoid cheeses that are too dry or crumbly.
• Temperature Control: Add the cheese off the heat to prevent it from separating.

Troubleshooting: Common Soup Problems Solved

Even the most experienced cooks encounter occasional hiccups in the kitchen. Here are some common Broccoli Cheese Soup problems and how to fix them:

• Soup is Too Thin: Whisk a tablespoon of cornstarch with a tablespoon of cold water and stir it into the simmering soup.
• Soup is Too Thick: Add more broth or milk until it reaches your desired consistency.
• Cheese is Grainy: You likely added the cheese while the soup was too hot. Be sure to remove the pot from the heat before adding the cheese.
• Broccoli is Overcooked: Next time, add the broccoli later in the cooking process and cook it for a shorter amount of time.
• Soup is Bland: Add more salt, pepper, or other seasonings to taste. A squeeze of lemon juice can also brighten up the flavor.

Other Soups to Try

If you are a big fan of soups, here are a few more soup recipes you are sure to love. One great alternative is CHICKEN DUMPLING SOUP for a filling meal. If you are looking for a soup with more vegetables, try ROASTED TOMATO SOUP. And, if you are looking for a great soup with pasta, be sure to try CREAMY TORTELLINI SOUP!

Recipe: Broccoli Cheese Soup

Here is a handy recipe card for you to print and keep!

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Serves: 6-8

Ingredients:

• 4 tablespoons unsalted butter
• 1 yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk
• 1 cup heavy cream
• 4 cups chopped broccoli florets
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• Pinch of nutmeg (optional)
• Dash of hot sauce (optional)

Instructions:

1. Wash and chop the broccoli into small florets.
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 2-3 minutes.
5. Gradually whisk in the chicken broth, making sure to break up any lumps.
6. Bring the soup to a simmer. Add the broccoli, reduce heat to low, cover, and simmer for 10-15 minutes, or until the broccoli is tender-crisp.
7. Stir in the milk and heavy cream. Heat gently, but do not boil.
8. Remove from heat and gradually stir in the shredded cheddar cheese until melted and smooth.
9. Season with salt, pepper, and nutmeg or hot sauce, if desired.
10. Serve immediately and enjoy!

Enjoy your delicious Broccoli Cheese Soup!

In Conclusion: Soup’s On!

There you have it! My ultimate guide to making the most incredible Broccoli Cheese Soup you’ve ever tasted. I hope you’ll give this recipe a try and experience the comforting deliciousness for yourself. Remember, cooking is all about experimenting and having fun, so don’t be afraid to put your own spin on this recipe. With a little love and attention, you’ll be serving up bowls of creamy, cheesy goodness that everyone will adore. Happy cooking, and enjoy!

BEST Broccoli Cheese Soup EVER

Amelia

This Broccoli Cheese Soup recipe delivers rich, creamy, and flavorful perfection, loaded with tender broccoli and melty cheese. Inspired by a cherished family recipe and perfected over time, this foolproof soup is sure to become a household favorite. It’s the ultimate comfort food for a chilly evening.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Cuisine American

Servings 2025

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Whisk
• Ladle
• Cheese grater
• Stirring spoon

Ingredients

  

• 4 tablespoons unsalted butter
• 1 yellow onion, finely diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk
• 1 cup heavy cream
• 4 cups chopped broccoli florets
• 2 cups shredded sharp cheddar cheese
• Salt to taste
• Pepper to taste
• Pinch of nutmeg optional
• Dash of hot sauce optional

Instructions

 

• Wash and chop the broccoli into small florets.
• In a large pot or Dutch oven, melt the butter over medium heat.
• Add the diced onion and cook until softened and translucent, about 5 minutes.
• Stir in the minced garlic and cook for another minute, until fragrant.
• Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 2-3 minutes, creating a roux.
• Gradually whisk in the chicken broth, making sure to break up any lumps.
• Bring the soup to a simmer. Add the broccoli, reduce heat to low, cover, and simmer for 10-15 minutes, or until the broccoli is tender-crisp.
• Stir in the milk and heavy cream. Heat gently, but do not boil.
• Remove from heat and gradually stir in the shredded cheddar cheese until melted and smooth.
• Season with salt, pepper, and nutmeg or hot sauce, if desired.
• Serve immediately and enjoy!

Notes

For the best flavor, use freshly grated cheese. Avoid overcooking the broccoli to maintain its texture. Add the cheese off the heat to prevent it from becoming grainy. To adjust the thickness, add more broth or milk if too thick, or whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) if too thin. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.