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Creamy homemade broccoli cheese soup with melted cheddar
Isaac blogger

Easy Broccoli Cheese Soup

This creamy broccoli cheese soup is rich, comforting, and ready in under 45 minutes. Made with tender broccoli, sharp cheddar, and a velvety base, it’s a quick, family-friendly meal perfect for busy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour (or gluten-free flour)
  • 4 cups chicken or vegetable broth
  • 4 cups chopped broccoli florets (about 1 lb)
  • 1 cup heavy cream (or plant-based cream)
  • 2 cups shredded sharp cheddar cheese
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional Garnishes
  • Extra shredded cheese
  • Crispy bacon bits
  • Chopped chives or parsley

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Cook Aromatics
  4. Melt butter in a large pot over medium heat. Add onion and cook until softened. Add garlic and cook briefly until fragrant.
  5. Make Roux
  6. Sprinkle flour over mixture and stir constantly 1–2 minutes until smooth and lightly golden.
  7. Add Broth & Broccoli
  8. Slowly whisk in broth. Add broccoli and bring to a gentle simmer.
  9. Simmer
  10. Cook 10–15 minutes until broccoli is fork-tender.
  11. Add Dairy
  12. Reduce heat to low. Stir in cream. Do not boil.
  13. Melt Cheese
  14. Add cheese gradually, stirring until smooth and fully melted.
  15. Adjust Texture
  16. Blend briefly for smoother texture if desired.
  17. Serve
  18. Season to taste and serve warm with garnishes.

Notes

  • Add cheese gradually while stirring to help it melt smoothly.
  • Keep heat low after adding dairy to maintain a creamy texture.
  • Blend lightly if desired, but avoid over-blending to prevent a dense consistency.
  • Refrigerate leftovers within 2 hours and store in an airtight container up to 4 days.
    • Reheat slowly over low heat, adding broth or milk if the soup thickens.