Broccoli Cheese Soup – The Ultimate Comfort Bowl
Introduction
There are recipes you make once, and then there are recipes you make forever. This Broccoli Cheese Soup falls into the second category. It’s creamy, cheesy, and loaded with tender broccoli and carrots, making it both hearty and satisfying. I’ve been making it for years, and it’s one of those dishes that never fails to bring comfort. The best part? It tastes even better the next day as the flavors deepen, so it’s perfect for meal prep or cozy leftovers.
Whether you’re serving it as a starter, a main dish with crusty bread, or ladling it into bread bowls for a restaurant‑style presentation, this soup is guaranteed to disappear fast.
Why You’ll Love This Recipe
Creamy & indulgent: Velvety texture with sharp cheddar cheese.
Nutritious comfort food: Packed with broccoli and carrots.
Make‑ahead friendly: Flavors intensify overnight.
Family favorite: Always a hit at the dinner table.
Ingredients
1 tbsp melted butter
½ medium onion, chopped
¼ cup melted butter
¼ cup all‑purpose flour
2 cups chicken broth
2 cups whole milk
2 cups fresh broccoli florets, chopped
1 cup shredded carrots
2 cups shredded sharp cheddar cheese
½ tsp salt
¼ tsp black pepper
Step‑by‑Step Instructions
Step 1: Sauté the Onion
In a large pot over medium heat, add 1 tbsp melted butter. Sauté the chopped onion until soft and translucent, about 3–4 minutes.
Step 2: Make the Roux
Add the remaining ¼ cup melted butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a roux. This step thickens the soup base.
Step 3: Add Liquids
Gradually whisk in chicken broth and milk until smooth. Bring to a gentle simmer, stirring frequently, until slightly thickened.
Step 4: Add Vegetables
Stir in chopped broccoli and shredded carrots. Simmer for 10–15 minutes until vegetables are tender but not mushy.
Step 5: Add Cheese
Reduce heat to low. Stir in shredded cheddar cheese until fully melted and smooth.
Step 6: Season & Finish
Season with salt and black pepper. Simmer for an additional 5 minutes, stirring occasionally. Remove from heat and serve hot.
Tips & Tricks
Texture control: Blend half the soup with an immersion blender for a smoother consistency.
Cheese choice: Sharp cheddar gives bold flavor, but you can mix with Colby Jack or Gouda for variety.
Thicker soup: Add an extra tablespoon of flour to the roux.
Vegetarian option: Substitute vegetable broth for chicken broth.
Storage: Refrigerate up to 3 days; reheat gently to avoid curdling.
Variations
Broccoli Cauliflower Soup: Add cauliflower florets for extra creaminess.
Spicy Kick: Stir in cayenne pepper or red pepper flakes.
Loaded Version: Top with crumbled bacon and extra cheese.
Lightened Up: Use half‑and‑half or evaporated milk instead of whole milk.
Serving Ideas
Pair with crusty bread or garlic toast.
Serve in a bread bowl for a restaurant‑style presentation.
Add a side salad for a balanced meal.
Garnish with extra shredded cheddar or fresh parsley.
FAQs
Q: Can I freeze this soup?
It’s best enjoyed fresh, as dairy‑based soups can separate when frozen.
Q: Can I use frozen broccoli?
Yes, just thaw and drain before adding to the soup.
Q: Can I make this in a slow cooker?
Yes—cook onion, broth, milk, broccoli, and carrots on low for 4–5 hours, then stir in cheese before serving.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4–6
Final Thoughts
This Broccoli Cheese Soup is creamy, cheesy, and packed with flavor. It’s the kind of recipe that warms you from the inside out and keeps everyone coming back for seconds. Whether you serve it as a starter, a main dish, or a cozy lunch, it’s guaranteed to become a staple in your kitchen.