Why You’ll Love This Recipe

Creamy Comfort: A luscious, cheesy base that envelops each bite.
Quick & Easy: Ready in about 30 minutes, perfect for weeknights.
Customizable: Adjust the thickness and add-ins to suit your taste.
Hearty & Filling: Packed with vegetables, making it a wholesome meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups broccoli florets
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
2 cups whole milk
2 cups shredded sharp cheddar cheese
Salt and pepper, to taste
1/2 teaspoon ground mustard (optional)
1/2 teaspoon paprika (optional)

directions

Sauté Aromatics: In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
Make Roux: Sprinkle flour over the onion and garlic mixture. Stir constantly for 2 minutes to form a roux.
Add Liquids: Slowly whisk in the chicken or vegetable broth, followed by the milk. Bring the mixture to a simmer, stirring frequently.
Cook Broccoli: Add the broccoli florets to the pot. Simmer until the broccoli is tender, about 10–15 minutes.
Blend (Optional): For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
Finish Soup: Stir in the shredded cheddar cheese until melted and smooth. Season with salt, pepper, ground mustard, and paprika.
Serve: Ladle the soup into bowls and serve hot, optionally garnished with additional cheese or croutons.

Servings and timing

Servings: 4–6
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35

variations

Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for heat.
Extra Veggies: Incorporate carrots or celery for added flavor and texture.
Vegan Version: Use plant-based butter, almond milk, and vegan cheese.
Smoky Flavor: Stir in a teaspoon of smoked paprika for a smoky depth.
storage/reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended due to the dairy content; the soup may separate upon reheating.
Reheating: Reheat on the stovetop over low heat, stirring occasionally. Add a splash of milk to restore creaminess if needed.

FAQs

How do I prevent the cheese from becoming stringy?

Use freshly grated cheese and add it to the soup off the heat to ensure smooth melting.

Can I use frozen broccoli?

Yes, frozen broccoli can be used; just ensure it’s thawed and drained before adding to the soup.

How can I make the soup thicker?

Create a slurry by mixing equal parts flour and water, then stir it into the simmering soup until desired thickness is achieved.

Can I make this soup ahead of time?

Yes, prepare the soup and store it in the refrigerator. Reheat gently before serving.

Is there a dairy-free version of this soup?

Yes, substitute dairy ingredients with plant-based alternatives like almond milk and vegan cheese.

Can I add other cheeses?

Yes, incorporating cheeses like Gruyère or Monterey Jack can add unique flavors.

How do I store leftover soup?

Allow the soup to cool to room temperature before transferring it to an airtight container for refrigeration.

Can I freeze the leftovers?

Freezing is not recommended due to the dairy content; the soup may separate upon thawing.

How do I reheat frozen soup?

Thaw the soup in the refrigerator overnight and reheat on the stovetop over low heat, stirring occasionally.

Conclusion

This Broccoli Cheese Soup offers a comforting and hearty meal that’s both easy to prepare and full of flavor. Whether enjoyed on a chilly evening or as a satisfying lunch, this soup is sure to become a favorite in your recipe collection.