Why You’ll Love This Recipe

Comforting & Creamy: This soup has all the rich creaminess you crave in a hearty meal, with a smooth texture that coats every spoonful.
Packed with Vegetables: The broccoli adds nutrition and a satisfying crunch, balancing the creamy cheese perfectly.
Easy to Make: With simple ingredients and a quick cooking process, this recipe is beginner-friendly and perfect for a weeknight dinner.
Customizable: You can tweak the cheese blend to your liking, adding extra sharp cheddar for more flavor or incorporating other cheeses for a twist.
Family-Friendly: This soup is loved by kids and adults alike. It’s a great way to get some veggies into picky eaters!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups fresh broccoli florets
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
3 cups chicken or vegetable broth
1 cup milk (or heavy cream for a richer texture)
1 ½ cups shredded cheddar cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
Optional: Crumbled bacon or fresh herbs for garnish

Directions

Prepare the Broccoli:
In a large pot, steam the broccoli florets until they are tender (about 5–7 minutes). Once tender, set aside.
Make the Base:
In the same pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3–5 minutes. Add the minced garlic and cook for another minute until fragrant.
Combine Broth & Milk:
Pour in the chicken or vegetable broth and milk (or heavy cream for extra creaminess). Stir well to combine and bring the mixture to a simmer. Let it cook for 5 minutes.
Blend the Soup:
Using an immersion blender, blend the soup until smooth, leaving some chunks of broccoli for texture. Alternatively, you can transfer the soup in batches to a blender and pulse until smooth.
Add Cheese:
Stir in the shredded cheddar and mozzarella cheese, allowing them to melt into the soup. Season with salt and pepper to taste.
Serve:
Once the cheese is melted and the soup is smooth and creamy, serve hot. Optionally, garnish with crumbled bacon or fresh herbs for added flavor and texture.

Servings and Timing

Servings: Makes about 4 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes

Variations

Different Cheeses: Try using Gruyère, Gouda, or Parmesan cheese for a unique twist on the classic cheddar.
Vegan Option: Use plant-based milk and vegan cheese for a dairy-free version of this soup.
Add Protein: Add shredded chicken or crumbled sausage for a more filling, protein-packed meal.
Spicy Kick: Stir in some cayenne pepper or chili flakes for a bit of heat to balance the creaminess.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup can be frozen for up to 2 months. Reheat gently on the stove, adding a little more milk if necessary to restore the creamy consistency.
Reheating: Reheat the soup over low heat, stirring occasionally to prevent it from sticking. Add more broth or milk if it thickens too much.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this soup. Just make sure to thaw and drain any excess water before adding it to the soup.

How can I make the soup thicker?

If you’d like a thicker soup, you can blend the broccoli more thoroughly or add a small amount of flour or cornstarch to the broth to create a roux.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the fridge for up to 3 days. It actually tastes better after the flavors have had time to meld.

Can I use a different type of cheese?

Absolutely! Feel free to experiment with cheeses like Gruyère, Colby, or Monterey Jack for a different flavor profile.

How do I keep the soup from separating when reheating?

To prevent the soup from separating, reheat it gently over low heat and stir constantly. Adding a little more milk can help smooth it out if it becomes too thick.

Can I make this soup dairy-free?

Yes! You can use plant-based milk, like almond or oat milk, and substitute vegan cheese to make this soup dairy-free.

How can I make this soup spicier?

Add a pinch of cayenne pepper or chili flakes for a little heat, or stir in some diced jalapeños for extra kick.

Is there a way to make this soup gluten-free?

Yes, this recipe is naturally gluten-free. Just make sure to use a gluten-free broth and avoid adding any wheat flour as a thickener.

Can I freeze this soup?

Yes, broccoli cheese soup can be frozen for up to 2 months. Just make sure to cool it completely before freezing in an airtight container.

Can I add bacon to this soup?

Yes, bacon makes a great addition! Either crumble cooked bacon into the soup for extra flavor or use it as a garnish when serving.

Conclusion

Broccoli Cheese Soup is the perfect balance of creamy, cheesy goodness and nutritious vegetables. It’s comforting, easy to make, and adaptable to your tastes. Whether you’re serving it as a main dish or a starter, this soup will always be a crowd-pleaser.