Broccoli Cheese Soup is a comforting classic that warms the soul and satisfies the taste buds with every creamy, cheesy spoonful. Perfect for chilly evenings, cozy lunches, or as a starter for a dinner party, this soup combines the wholesome flavor of fresh broccoli with the richness of melted cheese, creating a dish that’s both hearty and flavorful. Its vibrant green color makes it as appealing visually as it is delicious.
The secret to a perfect Broccoli Cheese Soup lies in balancing the vegetables and cheese. Fresh broccoli florets are lightly sautéed or steamed to preserve their bright color and natural sweetness, while onions and garlic provide a savory foundation. The creamy base is often made with a mixture of milk, cream, or even a touch of broth, which is then blended with sharp cheddar or a combination of cheeses to achieve a silky texture. Some recipes add a pinch of nutmeg or mustard powder to enhance the depth of flavor without overpowering the soup.
Preparation is straightforward yet forgiving. Begin by cooking onions and garlic in butter until fragrant, then add chopped broccoli and simmer until tender. Blend part of the mixture for a smooth, creamy texture while leaving some pieces chunky for a pleasant bite. Stir in shredded cheese gradually, ensuring it melts fully into the soup, creating a luscious, velvety consistency. A little salt, pepper, and a dash of lemon juice brighten the flavors and round out the dish.
Broccoli Cheese Soup is versatile and can be paired with a variety of sides. Crusty bread, warm rolls, or a simple grilled cheese sandwich complements the rich, cheesy soup beautifully. For a lighter twist, serve it with a crisp green salad or roasted vegetables. Its satisfying, creamy texture makes it perfect for meal prep, as it reheats well and maintains its flavor.
This soup proves that wholesome ingredients can create a truly indulgent dish. Broccoli Cheese Soup delivers comfort, nutrition, and rich flavor in every spoonful, making it a timeless favorite. Whether served as a hearty lunch, a starter, or a cozy dinner, it’s a dish that pleases both kids and adults, offering warmth, flavor, and a touch of nostalgia in every bowl.
Ingredients
- 1 head broccoli cut into florets
- 2 cups cheddar cheese shredded
- 1 cup milk whole or 2%
- 2 cups chicken broth
- 1 medium onion diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon nutmeg optional
- to taste salt and pepper
Instructions
- Melt the butter in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Stir in the flour and cook for another minute, then gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer.
- Add the broccoli florets and cook until tender, about 10 minutes.
- Stir in the milk and cheese until the cheese is melted and the soup is creamy. Season with nutmeg, salt, and pepper to taste.
- If desired, puree part of the soup with an immersion blender for a smoother texture.
- Serve hot and enjoy!
Nutrition
Not a fan of broccoli, but I love cheese! So this was a good compromise. Will try it again!
Sounds delicious! Cheese can make anything better. Was it easy to make?
Brocolli cheese soup is good but I think it needs more flavor, maybe garlic? 🤔
Too much cheese. Like, seriously, is this a soup or a cheese dish? 😳
Yum! Adding bacon next time for some extra kick! 🥓
I don’t believe in soup like this but my grandma loved it when I made it for her!! 👵👍
I followed the recipe but it came out too thick. Did I do something wrong?
This recipe is easy to make. My kids loved it! Perfect for picky eaters! 👌
I’m glad your kids liked it! It’s definitely a win for picky eaters. 😄
I tried this and my kids didn’t touch it. Maybe I did something wrong? 🤔
Just a heads up, I used frozen broccoli and it turned out fine! Just saying! 🌬️
Yuck, I made this and it was horrible!!! Never again. 😡
This soup was AMAZING! So cheesy and perfect for winter! 🧀❤️
I’m skeptical about adding nutmeg to soup but it’s actually kinda nice here? Not overpowering. Also used half the cheese and it still worked, just less rich.
Nutmeg in soup always sounded weird to me too, but I’m glad you said it doesn’t take over. I might try a tiny pinch next time—no more than that.
Huh, I usually skip nutmeg in savory stuff. Maybe because I associate it with baking. If it’s only optional and you can control it, that makes sense.
Followed the recipe, but my soup was too thick. Any tips on making it creamier?
Eh. Mine clumped when I added the cheese 😕 maybe I didn’t whisk enough. Still edible, but not “wow”.
Yeah, the cheese can totally clump if the base isn’t smooth/hot enough. Next time try lowering the heat and adding the cheese gradually while stirring constantly—no “dump it all at once.”
Could be me, but I couldn’t get it smooth—once I added the milk and cheese it kinda clumped. Maybe my cheese wasn’t fully shredded? I whisked harder and it improved.
It was okay, but a bit too cheesy for me. Maybe next time I’ll use less cheese?
Really simple and quick to make. I’m not a good cook, but this was easy! Thanks!
Pretty good, though mine ended up a little thick and I had to add extra milk/broth. Next time I’ll whisk the flour slower—maybe I had lumps. Still tasty!
Glad it was still tasty! Thick soup usually means the roux got too cooked or the flour didn’t fully dissolve—whisking slower (and gradually) really helps. I’d also try whisking the flour in off-heat for a few seconds next time if it thickens too fast.
This is an okay recipe, but I would add more spices. Just taste too plain for me.
Broccoli and cheese? Sounds weird. But I tried it and it was better than I thought! Still not my fave tho.
I LOVE this soup. It is easy to make and goes great with ham or turkey sandwich.
Can I use frozen broccoli instead? Don’t got time for fresh stuff. Will it be okay?
I followed it exactly and the soup stayed a little thin. Maybe I needed to reduce it more after simmering? Not bad though, just not as thick as I expected.
Yum! Even my kids liked it, and they usually hate veggies. Will be makin’ this again!
Really? Veggies? Are you sure? My kids would never eat that no matter how good it sounds. Maybe it’s just your kids?
That’s awesome to hear! I was nervous trying to sneak in veggies for my kids too, but now I’m inspired to make this dish!
Made this tonight—super comforting. I used half sharp cheddar and it turned out rich and creamy. The blending step is key if you like it smoother.
Meh. Broccoli soup always tastes bland unless you add something strong like garlic or smoked paprika. This one is okay but not wow.
I don’t have an immersion blender so I just mashed it with a fork… worked, kind of lumpy. But the flavor was great, especially with the onions.
Not bad, but I felt like it needed more seasoning. Nutmeg is nice, but I ended up adding extra pepper and a pinch of salt near the end. Also the broccoli flavor was kinda mild for me.
One time I tried to make it and I forgot the cheese! Worst soup ever! 😂
I don’t get why people like broccoli! I didn’t like this soup at all. One star!
Pretty straightforward and honestly hard to mess up. I blended half the soup like suggested and it made the texture way better.
This soup is amazing! I made it for my family and they loved it. So cheesy and creamy! ❤️
This soup is delicious! Perfect for a cold day. I added some garlic, and it turned out even better!
My blender part didn’t work—ended up with chunky bits. Also I forgot the pepper and had to add it at the end. Would try again with better timing.
Why is it called “cheese” soup when it’s mostly broccoli? 😅 I expected more cheesiness. Otherwise okay.
Okay but why is it always nutmeg with cheese?? 😄 I forgot it and it was still yummy. Next time I’ll try it though.
I don’t know… mine got a bit thick like it was too much roux. Maybe I let the flour cook too long? Still good though, just thicker than expected.
Not bad, but it ended up thicker than I expected. I think I used too much flour (or maybe my milk was colder). Added more broth and it was fine after that. Tastes homemade for sure.
That makes sense—cheese soups can thicken fast. Cold milk will definitely make it feel thicker too. Glad adding broth fixed it!
I had the same thing once. I thought I “followed it,” but I guess I dumped extra flour 😅. Next time I’ll whisk the flour longer and warm the milk first.
I liked it but mine got a little thick, maybe I simmered too long or whisked too slowly. Still tasted great though!
Uhhh… i think i overcooked the broccoli, it was kinda mushy. But the taste was still pretty good. Next time shorter cook time.
Really good flavor, though I’m not sure about the nutmeg. I added a pinch and it was fine, but I think it can be overpowering if you go heavy. Next time I’ll go lighter.
Honestly pretty solid. I followed the steps but my roux maybe needed a touch longer because it tasted a little floury at first. After simmering, though, it came together. Great comfort food.
I’m skeptical about the roux with broccoli soup… but it came together. The broth thickened nicely and the cheese melted smoothly. Good!
I’m skeptical about using whole milk + cheese—thought it would separate. But it actually came together. Just make sure you keep it at a gentle simmer, not a rolling boil.
Honestly I had the same fear—thought the cheese would get weird. But gentle simmer + whisking worked for me too. Never boiling helped a lot.
Made this tonight—so comforting! The cheese melted perfectly and pureeing a bit with the immersion blender made it extra creamy. I added a pinch of garlic powder too. Will definitely make again.
This turned out super creamy and comforting. I used 2% milk and sharp cheddar—perfect flavor. The nutmeg is a nice touch I didn’t expect.
I thought it was a bit bland. Should’ve added more spices maybe? Not what I was expecting.
I totally agree! I added garlic and red pepper flakes to mine, and it made such a difference! Spices can really elevate a dish.
Bland? Nah, I thought it was cozy and comforting! But I get it, everyone has their own taste. Maybe try adding some hot sauce next time!
Not gonna lie, I forgot to cook the flour for a full minute and my broth was slightly thick—still edible though.
The steps are clear, and the timing (5 minutes onion, 10 minutes broccoli) was pretty spot on for me. Easy weeknight meal.
Agreed—my timing matched too. I did a quick puree with the immersion blender and it came out really creamy for a weeknight.
YUM!
I tried it and it was super tasty! Thanks for sharing this recipe!
I was skeptical about the nutmeg but wow—it really lifted the cheesy flavor. Next time I’ll probably use a bit more broccoli so it feels heartier. Delicious!
I think my broccoli was overcooked… the florets went a bit mushy around minute 10. Still tasty, just not the texture I wanted. Would try steaming a little less next time.
I’m skeptical about nutmeg in soup. It tastes kinda weird to me, but overall the broccoli flavor was nice.
Totally get you—nutmeg can sound odd in soup. I usually go super light (like a pinch) because it’s more of a warm background note than a “nutmeg” taste. If you used a whole 1/4 tsp, I can see why it would taste weird—try 1/8 tsp next time!
This is like restaurant broccoli cheddar but easier. The onion + butter + flour base is the secret sauce. My kid even asked for seconds (which NEVER happens).
Tastes like classic broccoli cheddar soup, but mine was a little thick. Next time I’ll add a splash more milk/broth. Still really good though.
Broccoli + cheese soup is one of my comfort foods. This is basically the same vibe as the stuff from delis, but cheaper. I’ll make it again for sure!
Pretty tasty, but I think 2 cups of cheddar might be a bit rich. Next time I’d do 1.5 cups and maybe use 2% milk again.
Super easy to make and cheap ingredients! My kids loved it! Will be making this again!
I’m confused: if you’re already using chicken broth, why do you need milk too? I tried using all broth and it wasnt creamy at all. Lesson learned.
I tried pureeing the whole thing and it became kinda gluey. I think I blended too long. Still ate it all, no regrets.
Ugh, I’ve had that happen with blended soups too—usually if it goes too long or you over-blend the starchy parts. Next time, I’d puree only part (like you said) and stop as soon as it looks right.
Maybe you needed more broth/milk? I always blend a li’l and then keep it simmering, because gluey means too thick. Also cheddar brand matters—some melt way better than others.
Broccoli + cheese is always a win. I added a pinch of garlic powder and it tasted like restaurant soup. Will make again!
The roux step worked perfectly, no lumps for me. I pureed about half and it’s the right texture—like restaurant soup.
Made this tonight and it turned out super creamy. I used sharp cheddar and added extra pepper—so good with crusty bread.
Yes!! That sounds exactly like how I make it too—cheddar + lots of pepper makes it so much better. Crusty bread is the perfect pairing.
Mine turned out kinda thick at first, I think I cooked the flour too long 😅 but after I loosened it with a bit more milk/broth it was still really good. Sharp cheddar sounds awesome!
Made this last night—so cozy. The roux step works great and the cheese melted perfectly. I pureed about half and it turned super creamy. Will definitely make again!
One word: yum. 😄 I didn’t even puree it and it was still creamy enough. Would recommend!
Yum is right 😄 I love that you skipped the full puree—still creamy is the best kind of lazy! Did you use whole milk or 2%?
Honestly, it’s mid. Broccoli soup usually needs more flavor than just onion + nutmeg + pepper. Maybe add celery or something?
The onion step smells amazing, not gonna lie. But 10 minutes for broccoli seems long for me—mine got soft and almost mushy. Flavor was great though!
Right? That onion + butter combo is legit. For the broccoli, 10 min can definitely be long depending on how big your florets are. If you cut them smaller, try closer to 6–8 minutes (or taste for tenderness). Also covering the pot can speed it up a bit.
I used 1% milk because that’s what I had… it wasn’t as creamy and the cheese clumped a little. Would probably be better with whole milk like the recipe says.
Yeah 1% can do that 😕 whole milk really helps with the creaminess. Cheese clumping usually means it’s added too hot/cold—next time add the cheese slowly while stirring and keep it at a gentle simmer.
Made this tonight and it was so comforting. The cheese melted perfectly and the whole pot smelled amazing. I blended about half and the texture was spot on.
This sounds exactly like the kind of cozy soup I want on a chilly night 😍 Did you use sharp cheddar? I’m always worried about the cheese clumping, but you nailed it!
Solid recipe, but I had to add more salt than “to taste” because my cheddar was kind of mild. Also whisking the flour into the broth took longer than a minute—otherwise it got a little lumpy.
Not bad, but it’s missing something like garlic or a splash of lemon to brighten it up. Also I didn’t have whole milk so used 2% and it felt slightly less creamy.
Disagree. Broccoli + cheese soup should be like the one from the deli—this didn’t taste the same at all. Kinda bland even with pepper.
Made this tonight and it was super cozy. The cheddar melted perfectly and the soup thickened up nicely after the flour step. I pureed half with an immersion blender like suggested—so creamy!
5 stars just for being cheesy and warm. My kid went back for seconds and asked for “green cheese water.”
Tastes like the soup from a deli. My only tweak was adding a little garlic powder and a pinch of cayenne. Otherwise followed exactly.
It turned out kinda thick for me—like gravy thick. I probably let it simmer too long after adding the broccoli. Still tasty, just need to loosen with extra milk or broth.
Am I the only one who thinks 2 cups cheddar is kind of a lot? I used 1 cup and added extra cheese at the end. Could’ve followed the recipe, but it was still good.
Easy recipe, not gonna lie. I was worried it would be bland but the cheese + nutmeg saved it. Next time I’ll add a pinch more pepper.
Not sure about 2 cups of cheddar—mine was a bit salty. Next time I’ll use less cheese or add more broth/milk. Flavor was okay otherwise.
Good call. 2 cups cheddar can definitely go salty depending on the brand. I usually use 1 to 1 1/2 cups and it’s perfect.
This turned out super creamy and cheesy! I pureed about half like the instructions suggested and it was perfect. The nutmeg really makes it taste “restaurant-y.”
Mine was tasty, but I think I cooked the flour a tiny bit too long because it got a slightly bready flavor. Still ate it all though—family approved.
Happened to me too once 😅 I thought “one more minute won’t hurt” and nope—felt kinda bready. I just added a little extra milk/broth and it mellowed. Still good though!
Glad you still liked it! That bready/roasty note usually means the flour roux went a touch too far—next time maybe stop after ~1 minute right when it looks smooth and not too brown.