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Broccoli cheese soup is a delicious, cozy, comfort food dinner that will be ready to eat in 30 minutes! It’s rich, creamy, and loaded with fresh broccoli and two types of cheese.
If you love creamy soups then you have to make this slow cooker creamy green chile chicken enchilada soup and this potato soup!
Why you’ll love it
Easy one pot soup – Broccoli cheese soup is so simple to make. Sauté the veggies, make the cheese sauce, and then combine everything in the pot. 30 minutes and you’ll be enjoying a cozy bowl of homemade soup!
Healthier – Many broccoli cheddar soups use cream, which of course tastes fantastic. However, if you’re looking for a slightly less decadent soup, without sacrificing flavor, this is the recipe to make. Instead of cream we’re using whole milk, which still provides plenty of richness.
Two kind of cheese – Most broccoli soups just used cheddar cheese, but I found that using a combination of cheddar and gruyere cheese gives this soup a little more depth of flavor. Gruyere is a mild, creamy, nutty flavored cheese that compliments the other flavors in this soup.
The ingredients
- Butter – Butter gives this soup the best flavor, however you could use olive oil if you prefer.
- Onion – Yellow or white onion can be used.
- Broccoli and carrots – You only need the florets for the soup. The carrots can be diced or shredded depending on your texture preference.
- Garlic – Fresh has a better flavor than jarred in my opinion.
- Dijon mustard – A lot of broccoli cheddar soup recipes call for dry mustard, but I love the tang and depth of flavor dijon provides.
- All-purpose flour – Used the make the roux that thickens the soup.
- Vegetable or chicken broth – Use low sodium to control how salty the soup is.
- Smoked paprika and nutmeg – Smoked paprika adds a slight smoky flavor to the soup and nutmeg, preferably freshly grated, enhances all the flavors in the soup.
- Whole milk – A nice middle option between cream and low fat milk. Rich without being over the top.
- Cheddar and gruyere cheese – Sharp cheddar cheese has a bold flavor, while gruyere has a creamy, nutty flavor. They compliment each other beautifully.
How to make broccoli cheese soup
Sauté the onion and carrots in the butter until they’re soft. Add in the flour, dijon mustard, paprika, nutmeg, salt and pepper and stir together until you can no long see the flour.
Pour in the broth and stir until evenly combined. Stir in the milk and bring the soup to a simmer.
Lower the heat to medium and add in the broccoli and cheese. Stir and cook until the cheese is melted and the broccoli is tender, about 3-5 minutes. Taste for seasoning and serve.
Variations
- If you don’t like chunks of broccoli and carrots in the soup, purée with an immersion stick blender.
- Make this a Panera-style broccoli cheddar soup and use heavy cream. You’ll want to replace half of the milk with the cream.
- Use different types of cheeses. White cheddar, parmesan, Pepper Jack, Colby Jack, smoked cheddar or smoked mozzarella.
What to serve with broccoli soup
- Serve it in a bread bowl or with my homemade whole wheat dinner rolls.
- Garlic butter steak bites for some protein.
- Chicken and wild rice salad or this Autumn apple and pear salad would be delicious alongside it.
Storage and leftovers
The leftover broccoli cheese soup can be stored in an airtight container in the fridge for up to 3 days. To reheat the leftovers either microwave or add the soup to a saucepan and reheat it on the stovetop over medium-low heat until warm.
Can broccoli cheese soup be frozen?
No. I don’t recommend freezing this soup because of the milk and cheese in it. The soup will likely separate and the texture won’t be the same after it’s been defrosted.
Can I use frozen broccoli to make broccoli cheddar soup?
Yes, but fresh is best in my opinion. The texture of the broccoli won’t be as good. If you use frozen, defrost it and drain off any water before adding it to the soup. Chop the florets into small pieces if needed.
More cozy soup recipes
- Lemon Chicken Orzo Soup
- Beef and Barley Soup
- Sausage Potato and Kale Soup
- Italian Wedding Soup
- Butternut Squash Apple Soup
Did you make this broccoli cheese soup? I’d love if you’d leave a recipe rating and review below.
Broccoli Cheese Soup
Ingredients
- 3 tablespoons butter
- 1/2 of a onion diced
- 2 carrots diced
- 2 cloves of garlic grated or minced
- 1 teaspoon dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 4 tablespoons all purpose flour
- 3 cups low sodium vegetable broth
- 2 cups whole milk
- 1 cup grated cheddar cheese
- 1 cup grated gruyere cheese
- 3 cups broccoli florets chopped
Instructions
- Heat the butter in a large pot over medium-high heat. Add in the onion and carrots and sauté until they're soft. Add in the garlic and cook for another minute.
- Add in the flour, dijon mustard, paprika, nutmeg, salt and pepper and stir together until you can no long see the flour. Cook for a minute.
- Pour in the broth and stir until evenly combined. Stir in the milk and bring the soup to a simmer.
- Lower the heat to medium and add in the broccoli and cheese. Stir until the cheese is melted and the broccoli is tender, about 3-5 minutes depending on how cooked you want the broccoli. Taste for seasoning and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Broccoli Cheese Soup
Very tasty, very fast, just the right
number of ingredients!!
Thank U!!!!!!
KMH