Creamy Broccoli Cheese Soup

Let’s talk about comfort food, shall we? There’s really nothing like a bowl of creamy broccoli cheese soup to make the world feel right. It’s cozy, it’s warm, and it’s cheesy in all the best ways. The kind of soup that hugs you from the inside out. Perfect for when the weather starts getting a bit nippy, or heck, whenever you crave a little soul-soothing goodness. Trust me, once you dip a hunk of crusty bread into this bad boy, you’ll be thanking me later.

In my house, this soup has become somewhat of a legend. My husband, who thinks every meal should have at least triple the recommended amount of cheese, adores it. He literally does a happy dance when I make it—I’m not kidding. And our little one, the self-proclaimed broccoli hater, slurps it down like it’s the world’s best ice cream. This blend of veggie goodness and cheesy delight has sneaked its way into our weekly rotation and honestly, I couldn’t be more thrilled. Sometimes I even spot a bit of jealousy in my husband’s eyes when the soup gets more praise than his steak.

How to Make It

Okay, so here’s the deal. You start by grabbing a hefty pot and tossing in some butter. Once it’s all melty, you add onions and let them get all soft and fragrant. Love that smell, right? Then the garlic goes in—not too early or it’ll burn, which yep, I’ve done more times than I’d like to admit. Next up: flour. Stir it until it’s a paste. Then comes milk and broth slowly, like a gentle swirl, whisking like you mean it to get a silky base. Throw in the broccoli, let it get all cozy in there until soft. Finally, cheese. Loads of it. Stir it in just until it’s wonderfully melted, ladling creamy heaven into bowls.

✔Ingredient Notes

– Broccoli: Fresh is best for that bright green pop, but hey, I’ve been desperate and used frozen—it works.
– Cheese: Sharp cheddar gives that zing; don’t skimp unless you like missing out.
– Onions: Yellow or white, they’re the foundation. Once, I used red—tasted awesome but looked weird.
– Milk: Whole milk makes it creamy. I tried skim once, and let’s just say, won’t do that again.

✔Recipe Steps

1. Melt butter in a large pot and sauté onions until soft.
2. Add garlic, stirring for a minute.
3. Blend in flour, cooking until smooth.
4. Slowly whisk in milk and broth until mixed.
5. Stir in broccoli, cooking until tender.
6. Melt cheese into the soup until creamy perfection.

What to Serve It With

Crusty bread, soft rolls, or hey, even croutons. Heck, we’ve even dunked grilled cheese sandwiches in there. Go nuts!

✔Tips & Mistakes

✔Storage Tips

Store any leftovers in an airtight container in the fridge—should last a few cozy nights. Eating it cold is kind of like eating cheesy ice cream—not my jam but you do you. Heated up, it makes a killer breakfast. Seriously, try it.

✔Variations and Substitutions

Spinach instead of broccoli when the fridge is bare, still super yummy. Or Swiss cheese if you’re feeling fancy. Tried almond milk once, and ya know, not bad but not as creamy.

Frequently Asked Questions

Creamy Broccoli Cheese Soup

A rich and comforting creamy broccoli cheese soup perfect for chilly days.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 cups broccoli florets
• ▢ 2 cups shredded cheddar cheese Sharp variety for best flavor
• ▢ 3 cups chicken broth
• ▢ 1 cup heavy cream
• ▢ 2 tbsp butter
• ▢ 0.5 cup chopped onion
• ▢ 2 cloves garlic minced
• ▢ 0.25 tsp nutmeg
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper

Instructions

Preparation Steps

• In a large pot, melt butter over medium heat. Add chopped onion and garlic, sauté until translucent, about 5 minutes.
• Add broccoli florets and chicken broth. Bring to a boil, reduce heat and simmer until broccoli is tender, about 15 minutes.
• Use an immersion blender to puree the broccoli and broth until smooth.
• Stir in the heavy cream, shredded cheddar cheese, nutmeg, salt, and black pepper. Heat gently until cheese is melted and soup is creamy.
• Serve hot, garnished with extra shredded cheese or a sprinkle of black pepper if desired.

Notes

For a vegetarian version, substitute vegetable broth and use a vegetarian cheese.