Save A creamy, comforting soup featuring tender broccoli and sharp cheddar cheese—perfect for cozy nights or a quick, satisfying meal.
I first made this broccoli cheese soup on a rainy evening when comfort food was just what we needed. The blend of cheese and broccoli quickly won over everyone at the dinner table.
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
- Saute onions and garlic:
- 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.
- Form the roux:
- Sprinkle in the flour and cook, stirring constantly, for 2 minutes to form a roux.
- Add liquids:
- Gradually whisk in the milk and vegetable broth until smooth.
- Cook the broccoli:
- Add 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.
- Season and serve:
- Taste and adjust seasoning as needed. Serve hot, garnished with extra cheese or a sprinkle of black pepper if desired.
Save 
Save This soup is a staple at our family game nights, paired with crusty bread and plenty of laughter around the table.
Serving Suggestions
Enjoy this soup with a side salad or crusty bread. Sprinkle extra sharp cheddar or cracked black pepper for more flavor.
How to Store & Reheat
Cool leftovers completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring frequently.
Substitutions & Variations
Try adding diced carrots or celery for more texture. Lighten it up with low-fat milk or half-and-half, or use vegan cheese for a dairy-free option.
Save 
Save Bowl up your broccoli cheese soup and enjoy its creamy warmth on the chilliest days.
Recipe FAQs
- → Can frozen broccoli be used?
Yes, frozen broccoli florets retain great texture and cook quickly, making them ideal for this dish.
- → What type of cheese works best?
Sharp cheddar provides a bold, tangy flavor that melts smoothly into the creamy base.
- → How can I adjust the consistency?
Blend the soup longer for a smooth texture or pulse briefly for chunkier bites.
- → Are there good substitutions for milk?
Half-and-half or low-fat milk offer lighter alternatives without sacrificing creaminess.
- → What spices enhance the flavor?
A pinch of freshly ground black pepper and nutmeg gently brighten the richness.
- → Can additional vegetables be added?
Diced carrots or celery bring added flavor and texture for a heartier experience.