Creamy Broccoli Cheese Soup: Comfort in a Bowl
Have you ever wondered why a classic broccoli cheese soup tastes incredibly rich at a restaurant but often falls flat at home? Over 63% of home cooks struggle to achieve the perfect balance of creaminess and bold cheddar flavor. This version was created to fix that—combining aromatics, vegetables, and dairy into a velvety, flavor-packed bowl that’s reliable and easy. Optimized around the focus keyword “broccoli cheese soup recipe,” this dish delivers consistent comfort and deep flavor every time.
Equipment
- Large pot
- Whisk
Ingredients
Soup Base
- 4 tbsp unsalted butter olive oil for lighter option
- 1 medium yellow onion, chopped sweet onion works too
- 1/2 tsp sea salt adjust to taste
- freshly ground black pepper to taste; white pepper works
- 3 cloves garlic, chopped or 1/2 tsp garlic powder
- 1/4 cup all-purpose flour gluten-free blend works
- 2 cups whole milk or unsweetened almond milk any creamy milk works
- 2 cups vegetable broth or chicken broth for richer flavor
Vegetables & Cheese
- 3 cups chopped broccoli florets fresh or frozen
- 1 large carrot, julienned or finely chopped adds sweetness & color
- 1/2 tsp Dijon mustard enhances sharp cheese flavor
- 8 oz shredded cheddar cheese sharp cheddar melts best
- homemade croutons (optional) for topping
Instructions
- Melt the butter in a large pot over medium heat. Add onion, salt, and pepper. Sauté until soft and translucent, about 5 minutes.
- Add the chopped garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the mixture and stir continuously for 1–2 minutes to form a roux.
- Slowly pour in the milk while whisking to avoid clumps and create a smooth base.
- Add vegetable broth and whisk until combined. Bring to a gentle simmer.
- Stir in broccoli, carrots, and Dijon mustard. Reduce heat and simmer 10–12 minutes until vegetables are tender.
- Remove from heat. Add cheddar cheese a handful at a time, stirring until melted and smooth.
- Adjust seasonings and serve warm. Top with homemade croutons if desired.
Notes
This soup is naturally high in calcium and vitamin C thanks to the cheddar and broccoli. For a smoother texture, blend half the soup before adding cheese.