There’s something so comforting about a big bowl of broccoli cheese soup. It’s that magical combination of creamy, cheesy goodness with the mild earthiness of broccoli. Perfect for chilly days or when you just want a quick, soul-warming meal, this soup always hits the spot. With its silky, rich texture and vibrant green pops of broccoli, it’s a real crowd-pleaser. If you’ve ever found yourself ordering a broccoli cheese soup from a café and wishing you could recreate it at home—this recipe is exactly what you need.

I still remember the first time I made this soup. I was just out of college, living in a tiny apartment with a very questionable stove, and craving something warm and filling. My mom used to make a version of this whenever I came down with a cold, and even though I didn’t have her exact recipe, I figured I’d give it a try. Somehow, despite the lack of space and proper utensils, the soup came out beautifully. To this day, it’s my go-to for when I want something easy but indulgent, especially when served in a crusty bread bowl!

A quick backstory on broccoli cheese soup

Believe it or not, broccoli cheese soup as we know it is a fairly modern invention, made popular by American cafes and chains in the latter part of the 20th century. While cheese and broccoli have been paired together for ages in casseroles and gratins, the soup format took off as a comforting, indulgent way to enjoy vegetables (and sneak them into picky eaters’ diets). Today, it’s a favorite in restaurants and homes alike, often thickened with flour and butter to give it that irresistibly creamy texture.

Let’s talk ingredients: creamy, cheesy, and oh-so-good

Each ingredient in this broccoli cheese soup has a role to play. Here’s a breakdown:

Butter: The foundation of flavor! Butter helps cook the onions and garlic, creating a fragrant, flavorful base. You could substitute with olive oil, but you’d miss out on that rich, buttery taste.
Yellow onion: Onion adds depth and a hint of sweetness. For a milder flavor, you could swap with leeks or shallots.
Garlic: A single clove is enough to add a subtle garlicky warmth without overpowering. If you’re a garlic lover, feel free to add an extra clove.
Flour: This thickens the soup, giving it that creamy, spoon-coating texture. If you’re gluten-free, try a 1:1 gluten-free flour substitute.
Milk and heavy cream: Together, they create the rich and creamy base. I’ve used low-fat milk here, but whole milk will make it even creamier. If you’re dairy-free, you could try coconut milk and omit the heavy cream, though the taste will be slightly different.
Broccoli: Fresh broccoli florets are the star! Chop them finely to ensure they cook quickly and evenly. Frozen broccoli works in a pinch, just thaw and drain well first.
Cheddar cheese: Sharp cheddar brings that distinct cheesy flavor. I’d recommend grating your own cheese (pre-shredded cheese has anti-caking agents that can affect melting). For a different twist, try a mix of cheddar and Gruyère.
Parmesan cheese: Adds a salty, nutty depth that complements the cheddar beautifully. Freshly grated is best for a smooth melt.

Essential kitchen tools (and a few handy tips)

To make this soup, you’ll need a few basics:

Heavy-bottomed pot: A good, sturdy pot (like a Dutch oven) helps distribute heat evenly, which is essential for avoiding burnt bits at the bottom.
Whisk: For incorporating the flour and milk smoothly, a whisk is your best friend.
Ladle: It’s so satisfying to ladle this soup into bowls—especially when there’s an extra sprinkle of cheese waiting on top!

And, of course, a sharp knife and a good cutting board for prepping your veggies!

Step-by-step: making the perfect broccoli cheese soup

1. Sauté the aromatics

Start by melting the butter in your pot over medium-high heat. Add the finely chopped onion, stirring frequently. After about 4-5 minutes, when the onions are soft and translucent, toss in the minced garlic. Let it cook for just a minute—enough to release that delicious garlic aroma without burning it.

2. Add the flour

Now, sprinkle in the flour while stirring constantly. This mixture (a “roux”) is what will thicken your soup. Keep stirring for about a minute, until the flour is well combined with the butter and onions. It’ll start to look a bit pasty, but that’s exactly what you want.

3. Pour in the liquids and add broccoli

While whisking, slowly pour in the milk. This step is key to avoid lumps—go slow and keep stirring! Once the milk is incorporated, add the chicken broth, whisking it all together. Now, stir in the chopped broccoli.

4. Cook until thickened

Keep the heat on medium and stir continuously until the soup starts to thicken, about 5 minutes. Then, reduce the heat to low and let it simmer, stirring frequently, until the broccoli is tender. This should take around 6-8 minutes.

5. Add cream and cheese

Once the broccoli is tender, remove the pot from heat and pour in the heavy cream. Then, start adding the cheddar cheese in small handfuls, stirring after each addition to make sure it melts smoothly. Finish with the Parmesan for an extra layer of flavor.

6. Season and serve

Season with salt and freshly ground black pepper to taste. Ladle the soup into bowls, and if you’re feeling extra indulgent, sprinkle a bit more cheddar on top!

Variations to try

Vegetarian version: Swap the chicken broth with vegetable broth for a vegetarian-friendly version.
Spicy kick: Add a pinch of cayenne pepper or red pepper flakes for a subtle heat.
Low-carb: Skip the flour and use a bit of xanthan gum as a thickener, or simply let the cheese and cream thicken it naturally.
Extra veggies: Add in some finely chopped carrots or cauliflower along with the broccoli for a bit more color and nutrition.
Vegan option: Use dairy-free butter, almond or coconut milk, and vegan cheddar-style cheese.

Each variation brings a unique twist to this classic soup—experiment and find your favorite!

Serving and presentation ideas

Serve this soup warm with a generous sprinkle of extra cheddar on top. For a rustic touch, try ladling it into bread bowls (sourdough works wonderfully!). Garnish with a few snips of chives or parsley for color. This soup pairs beautifully with a side of crusty bread, garlic bread, or even a simple green salad to balance out the richness.

Perfect drink pairings

For a cozy, comforting dinner, pair this soup with a light, crisp white wine like Sauvignon Blanc. Its acidity cuts through the richness of the cheese without overpowering the soup’s flavors. If you’re more of a beer fan, a light lager or a pilsner complements the creamy texture nicely. For a non-alcoholic option, try a sparkling apple cider—it adds a lovely, fruity contrast to the cheesy goodness.

Storing and reheating tips

If you have leftovers (lucky you!), let the soup cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days. To reheat, gently warm it over low heat on the stove, stirring occasionally. Avoid bringing it to a full boil, as that can cause the cheese to separate. Freezing isn’t recommended, as dairy-based soups can become grainy once thawed.

Adjusting the recipe for different servings

This recipe serves about 4-6 people as a main dish. To adjust, simply scale up the ingredients proportionally. However, if doubling, you may need a larger pot, and remember that it may take slightly longer for the soup to reach the right consistency.

Troubleshooting tips (just in case!)

Lumpy soup? This usually happens if the flour isn’t whisked in smoothly with the milk. Try whisking vigorously as you add the milk, or use an immersion blender at the end to smooth things out.
Too thick? Add a splash more milk or broth and stir until it reaches your desired consistency.
Cheese not melting well? Pre-shredded cheese has anti-caking agents that can make it hard to melt smoothly. Freshly grated is best!

Give this broccoli cheese soup a try!

There’s a reason broccoli cheese soup is a classic—it’s rich, satisfying, and easy to whip up with ingredients you probably already have in your kitchen. Whether you’re a seasoned cook or just starting out, this recipe is approachable and oh-so-rewarding. Make it your own by trying a variation or two, and let me know in the comments how it turns out. Enjoy every spoonful of that cheesy, broccoli goodness!