Creamy Broccoli Cheese Soup made with fresh broccoli, carrots, potatoes, and sharp cheddar for a rich and comforting flavor. This easy homemade soup recipe is perfect for cold days and ready in under an hour. A smooth, cheesy broccoli soup that’s hearty, family-friendly, and made with simple ingredients like milk, butter, and vegetable broth. Ideal for lunch or dinner with bread or crackers.
A creamy, comforting soup made with fresh broccoli, melted cheddar, and wholesome vegetables. This Broccoli Cheese Soup is rich, flavorful, and easy to prepare — perfect for a cozy lunch or dinner.
Ingredients
- 3 cups low-sodium vegetable broth*
- 1 cup grated carrot (1–2 carrots)
- 1 cup finely diced celery (about 2 ribs)
- 2 small to medium potatoes, grated (Yukon Gold or Russet)
- 4 ½ cups chopped broccoli (about 3 small heads)
- 1 medium yellow onion, finely chopped (about 1 cup)
- 5 tablespoons butter, divided
- ¼ cup all-purpose flour
- 2 cups half-and-half (fat-free works well)
- 1 ½ cups whole milk
- Salt and pepper, to taste
- 3 cups shredded cheddar cheese
Instructions
- Prepare the Ingredients
Wash and chop the vegetables. Grate the potatoes and carrots, and shred the cheese. Let the cheese sit at room temperature while you cook the soup. - Cook the Vegetables
In a large soup pot, add the vegetable broth, carrots, celery, and potatoes. Cover and bring to a boil over medium heat. Once boiling, reduce the heat and simmer for 3–5 minutes, until the vegetables are tender. - Add the Broccoli
Stir in the chopped broccoli and cook for another 2–3 minutes, depending on how finely it’s chopped. Remove the pot from the heat and set aside. - Sauté the Onion
In a separate skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until soft and lightly golden. Transfer the sautéed onion to the soup pot. - Make the Roux
In the same skillet, melt the remaining 4 tablespoons of butter. Whisk in the flour and cook for about 1 minute, stirring constantly, until a smooth paste forms. - Add the Dairy
Gradually pour in the half-and-half and milk, one cup at a time, whisking continuously to prevent lumps. Cook the mixture until thickened and bubbly. Season generously with salt and pepper. - Combine and Simmer
Slowly pour the roux mixture into the pot with the cooked vegetables, stirring well to combine. Simmer for 2–3 minutes to let the flavors blend. - Add the Cheese
Remove the pot from heat and stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning with salt, pepper, or vegetable bouillon if desired. - Serve Warm
Ladle the soup into bowls and serve hot with crusty bread or crackers.
Tips
- Grate the potatoes instead of cubing them — they help thicken the soup naturally.
- Use freshly grated cheddar for the best melt and texture.
- If the soup becomes too thick, add a bit more milk or broth to reach your desired consistency.
- Avoid boiling the soup after adding cheese to prevent curdling.
Variations and Substitutions
- Broccoli Cauliflower Soup: Replace half of the broccoli with cauliflower for a milder flavor.
- Low-Fat Option: Use light cheese and skim milk for a lighter version.
- Extra Creamy: Stir in a few tablespoons of cream cheese before adding the cheddar.
- Add Protein: Mix in cooked chicken or bacon for a heartier meal.
FAQs
Can I make this soup ahead of time?
Yes, you can make it a day in advance and reheat it gently over low heat. Add a splash of milk if it thickens too much.
Can I freeze Broccoli Cheese Soup?
It’s best enjoyed fresh, but you can freeze it in airtight containers for up to 2 months. Thaw in the fridge and reheat slowly to avoid separation.
What cheese works best?
Sharp cheddar gives the best flavor, but you can also mix it with mild cheddar or gouda.
Serving Suggestions
- Serve with toasted baguette slices, garlic bread, or buttery crackers.
- Pair with a green salad or grilled sandwich for a complete meal.
- Top with extra shredded cheese, crispy bacon bits, or croutons for added texture.
Why You’ll Love This Recipe
- Creamy, cheesy, and loaded with vegetables.
- Easy to make with simple, everyday ingredients.
- Perfect for meal prep or weeknight dinners.
- Comforting and satisfying for any season.
Broccoli Cheese Soup
8
servings15
minutes25
minutesIngredients
3 cups low-sodium vegetable broth*
1 cup grated carrot (1–2 carrots)
1 cup finely diced celery (about 2 ribs)
2 small to medium potatoes, grated (Yukon Gold or Russet)
4 ½ cups chopped broccoli (about 3 small heads)
1 medium yellow onion, finely chopped (about 1 cup)
5 tablespoons butter, divided
¼ cup all-purpose flour
2 cups half-and-half (fat-free works well)
1 ½ cups whole milk
Salt and pepper, to taste
3 cups shredded cheddar cheese
Directions
- Prepare the Ingredients
- Wash and chop the vegetables. Grate the potatoes and carrots, and shred the cheese. Let the cheese sit at room temperature while you cook the soup.
- Cook the Vegetables
- In a large soup pot, add the vegetable broth, carrots, celery, and potatoes. Cover and bring to a boil over medium heat. Once boiling, reduce the heat and simmer for 3–5 minutes, until the vegetables are tender.
- Add the Broccoli
- Stir in the chopped broccoli and cook for another 2–3 minutes, depending on how finely it’s chopped. Remove the pot from the heat and set aside.
- Sauté the Onion
- In a separate skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until soft and lightly golden. Transfer the sautéed onion to the soup pot.
- Make the Roux
- In the same skillet, melt the remaining 4 tablespoons of butter. Whisk in the flour and cook for about 1 minute, stirring constantly, until a smooth paste forms.
- Add the Dairy
- Gradually pour in the half-and-half and milk, one cup at a time, whisking continuously to prevent lumps. Cook the mixture until thickened and bubbly. Season generously with salt and pepper.
- Combine and Simmer
- Slowly pour the roux mixture into the pot with the cooked vegetables, stirring well to combine. Simmer for 2–3 minutes to let the flavors blend.
- Add the Cheese
- Remove the pot from heat and stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning with salt, pepper, or vegetable bouillon if desired.
- Serve Warm
- Ladle the soup into bowls and serve hot with crusty bread or crackers.
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