The Best Broccoli Cheese Soup Recipe (Ready in 30 Minutes!)

Rich, creamy broccoli cheese soup that serves 4 – perfect for those chilly evenings when you need something cozy and satisfying.

Quick Highlights:

• Perfect weeknight dinner ready in just 30 minutes
• Made with real cheddar (no processed cheese)
• One-pot recipe with simple ingredients
• Freezer-friendly for easy meal prep

Why You’ll Love This Broccoli Cheese Soup

Nothing beats a warm bowl of homemade broccoli cheese soup on a cold day. This recipe strikes the perfect balance between fresh broccoli and rich, melted cheddar. I’ve tested dozens of versions to create this foolproof recipe that gives you restaurant-quality results right in your kitchen.

Equipment Needed

• Large pot or Dutch oven (4-6 quart)
• Immersion blender or regular blender
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or whisk

Ingredients for 4 Servings

For the Base:

• 4 tablespoons butter
• 1 medium onion, diced
• 2 fresh garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth (or vegetable broth for vegetarian option)
• 2 cups whole milk
• 4 cups fresh broccoli florets (about 2 medium heads)
• 1 large carrot, grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Cheese Sauce:

• 2 1/2 cups sharp cheddar cheese, freshly grated
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg (optional)

Step-by-Step Instructions

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

1. Prepare Your Ingredients (10 minutes)

Broccoli Preparation:

1. Rinse broccoli heads under cool water
2. Pat dry with clean kitchen towel
3. Cut off the main stem
4. Break or cut larger florets into bite-sized pieces (about 1-inch pieces)
5. Place florets in a clean bowl

Onion Preparation:

1. Cut off both ends of the onion
2. Cut onion in half from top to bottom
3. Peel off the skin
4. Place flat side down and cut into thin slices
5. Turn and cut across slices to create small dice
6. Aim for pieces about 1/4 inch in size

Garlic Preparation:

1. Separate 2 cloves from the head
2. Press down on cloves with flat side of knife to remove skin
3. Mince garlic by chopping very finely
4. Set aside with onions

Cheese Preparation:

1. Remove cheese from refrigerator 15 minutes before starting
2. Use large holes of box grater
3. Grate cheese using long strokes
4. Keep grated cheese in refrigerator until needed

Carrot Preparation:

1. Peel carrot using vegetable peeler
2. Grate using large holes of box grater
3. Set aside with other vegetables

2. Start the Soup Base (5 minutes)

Setting Up:

1. Place large pot on stove
2. Set heat to medium
3. Add 4 tablespoons butter
4. Wait until butter is completely melted (about 1 minute)
5. You’ll see small bubbles as it melts – this is good!

Cooking Vegetables:

1. Add diced onion to melted butter
2. Stir with wooden spoon to coat all pieces
3. Cook for 3-4 minutes, stirring occasionally
4. Onions should become translucent (see-through) but not brown
5. Add minced garlic
6. Stir constantly for 30 seconds
7. You’ll smell the garlic becoming fragrant

Making the Roux:

1. Sprinkle flour evenly over vegetables
2. Keep stirring continuously
3. Cook for exactly 1 minute, stirring the whole time
4. Mixture will look paste-like
5. This step is crucial for thickening – don’t skip!

3. Build the Soup (10 minutes)

Adding Liquids:

1. Keep heat at medium
2. Very slowly pour in 1 cup of broth while whisking
3. Keep whisking until smooth
4. Add remaining broth 1 cup at a time
5. Pour in milk while whisking
6. Whisk until everything is well combined

Adding Vegetables:

1. Add prepared broccoli florets
2. Add grated carrot
3. Stir gently to combine
4. Wait for small bubbles around edge (about 5 minutes)
5. Reduce heat to medium-low
6. Cook 8-10 minutes
7. Test broccoli with fork – should be easily pierced

4. Final Steps (5 minutes)

Adding Cheese:

1. Turn heat to low
2. Add cheese one small handful at a time
3. Stir well after each addition
4. Wait until each handful is melted before adding more
5. Continue until all cheese is incorporated

Blending (Optional):

1. If using immersion blender:
   • Turn off heat
   • Insert blender halfway into soup
   • Pulse in short bursts
   • Blend only about half the soup
   • Leave some chunks for texture
2. If using regular blender:
   • Let soup cool slightly
   • Transfer 2 cups to blender
   • Cover with lid AND kitchen towel
   • Blend until smooth
   • Return to pot
   • Stir to combine

Final Seasoning:

1. Add 1/2 teaspoon salt
2. Add 1/4 teaspoon pepper
3. Stir well
4. Taste carefully (it’s hot!)
5. Add more salt/pepper if needed

5. Serving

1. Let soup rest 5 minutes
2. Ladle into bowls
3. Optional toppings:
   • Extra grated cheese
   • Fresh cracked pepper
   • Small broccoli florets
   • Crispy croutons

Troubleshooting Common Issues

Grainy Soup?

• Use freshly grated cheese
• Add cheese with heat on low
• Don’t let soup boil after adding cheese

Too Thick?

• Slowly stir in warm milk until desired consistency

Too Thin?

• Simmer uncovered 5-10 minutes
• Make a small amount of roux to thicken

Variations & Substitutions

• Make It Vegetarian: Use vegetable broth
• Dairy-Free: Substitute with coconut milk and dairy-free cheese
• Extra Protein: Add cooked, diced chicken
• Spicier Version: Add 1/4 teaspoon cayenne pepper

Storage & Reheating

Storage:

• Refrigerate up to 4 days in airtight container
• Freeze up to 3 months (thaw overnight in fridge)

Reheating:

1. Stovetop: Heat slowly, stirring often
2. Microwave: Heat in 30-second intervals, stirring between
3. Add splash of milk if needed to thin

Safety Notes & Pro Tips

• Never boil the soup after adding cheese
• Use block cheese and grate it yourself
• Let dairy ingredients come to room temperature
• Clean and dry broccoli thoroughly
• Keep heat medium-low to prevent scorching
• Stir regularly to prevent sticking

Enjoy your homemade broccoli cheese soup with crusty bread or a green salad for a complete meal. This recipe proves that comfort food can be both simple to make and absolutely delicious.