This broccoli cheese soup is a creamy, comforting classic that comes together quickly using frozen broccoli—a smart shortcut that saves prep time without sacrificing flavor or texture. The frozen florets cook tender in a rich, cheesy broth, making this a perfect weeknight dinner or a cozy lunch. It’s a foolproof recipe that delivers a bowl of pure comfort every time.
Ingredients
- 4 tbsp (55 g) unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1/4 cup (30 g) all-purpose flour
- 4 cups (960 ml) low-sodium chicken or vegetable broth
- 1 lb (450 g) frozen broccoli florets (do not thaw)
- 1 cup (240 ml) heavy cream
- 2 cups (225 g) shredded sharp cheddar cheese (about 8 oz / 225 g)
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tsp Dijon mustard (optional, for depth)
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- Pinch of nutmeg (optional)
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Whisk in the flour and cook for 1–2 minutes, stirring constantly, to make a roux. It will look pasty and slightly golden.
- Slowly pour in the broth, whisking continuously to prevent lumps. Bring the mixture to a simmer; it will thicken slightly.
- Add the frozen broccoli directly to the pot (no need to thaw). Stir to combine, then return to a simmer. Cover and cook for 10–12 minutes, until the broccoli is tender when pierced with a fork.
- Puree the soup (optional, see Tips). Use an immersion blender directly in the pot for a smooth texture, or carefully transfer in batches to a blender. If you prefer a chunky soup, skip this step or puree only half.
- Reduce heat to low and stir in the heavy cream, Dijon mustard (if using), salt, pepper, and nutmeg. Let the soup warm through for 2–3 minutes—do not let it boil.
- Add the cheeses gradually, a handful at a time, stirring constantly until each addition is fully melted and smooth. Keep the heat low to avoid curdling.
- Taste and adjust seasonings, adding more salt or pepper as needed. Serve hot, garnished with extra cheddar, croutons, or a sprinkle of paprika if desired.
Tips
- Blend or not? For a velvety smooth soup, puree all of it. For a rustic texture, puree only half and leave the rest chunky. If using a regular blender, let the soup cool slightly and blend in batches—never fill the blender more than halfway with hot liquid.
- Cheese matters: Use freshly shredded cheddar from a block; pre-shredded bags contain anti-caking agents that can make the soup grainy. Also, add the cheese off the heat or on low heat to prevent it from separating.
- Thickening: If the soup is too thin, simmer uncovered for 5–10 minutes to reduce. If too thick, whisk in extra broth or milk a few tablespoons at a time.
- Freeze well: This soup freezes beautifully for up to 3 months. Cool completely, then store in airtight containers, leaving 1 inch of headspace. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve this soup in bread bowls for a hearty meal, or alongside a grilled cheese sandwich for the ultimate comfort combo. A simple green salad with a tangy vinaigrette balances the richness. For a lighter option, pair it with a crusty baguette or crackers. Garnish with fresh chives, extra cheddar, or a swirl of cream.
Variations
Add protein: Stir in 2 cups of cooked, diced chicken (rotisserie works great) along with the cream. Spice it up: Add 1/2 tsp of smoked paprika or a pinch of cayenne with the garlic. Swap the cheese: Use Gruyère, Gouda, or a smoked cheddar for a different flavor. Make it lighter: Replace the heavy cream with half-and-half or whole milk (the soup will be less rich). Add veggies: Sauté a chopped carrot or celery with the onion for extra nutrition.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat, stirring often, or in the microwave in 30-second bursts. If the soup has thickened, add a splash of milk or broth to loosen it. Freeze for up to 3 months as described in Tips.
Frequently Asked Questions
Can I use fresh broccoli instead of frozen? Yes, use about 1 lb (450 g) of fresh florets. Add them after the roux and broth, and simmer for 8–10 minutes until tender. You may need to add a few extra minutes of cooking time.
Why is my soup grainy? Graininess usually comes from adding cheese over high heat or using pre-shredded cheese with anti-caking agents. Always add cheese off the heat, in small batches, and stir until smooth.
Can I make this soup dairy-free? Yes, substitute the butter with olive oil or vegan butter, use a gluten-free flour blend, replace the cream with full-fat coconut milk, and use a dairy-free cheddar-style shreds. The flavor will change slightly, but it will still be creamy.
How do I thicken the soup without flour? Use a cornstarch slurry: mix 2 tbsp cornstarch with 3 tbsp cold water, then stir into the simmering soup. Alternatively, puree more of the broccoli to naturally thicken it.
Can I use an immersion blender directly in the pot? Yes, that’s the easiest method. Just ensure the blender is fully submerged to avoid splattering. If using a countertop blender, vent the lid and cover with a towel to release steam.
Is this soup gluten-free? Not as written due to the all-purpose flour. To make it gluten-free, use a 1:1 gluten-free flour blend or cornstarch slurry instead.
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