When the temps drop or you’re just craving something warm and filling, this broccoli cheese soup comes through every time. It’s creamy, cozy and packed with flavor in all the right ways.
The combo of tender broccoli, sharp cheddar and a splash of cream makes this soup feel like a hug in a bowl. It’s thick without being too heavy and has that perfect cheesy richness that makes each spoonful better than the last.
The best part? You don’t need fancy tools or chef skills. It’s simple to throw together and totally weeknight-friendly. Make a big batch, grab a chunk of bread and dinner’s done.
Why You’ll Love This Recipe
This broccoli cheese soup is everything you want in a comfort dish… simple, creamy and packed with flavor.
- Quick to make: ready in about 35 minutes
- Extra creamy: cheddar and cream give it richness
- Customizable: blend smooth or leave it chunky
- One pot meal: less cleanup, more cozy
- Great for leftovers: stores and reheats well
- Family-friendly: kid-approved and hearty
It’s the kind of soup you’ll end up making on repeat, no matter the season.
Ingredient Substitutions
Don’t worry if you’re missing something. This soup is super forgiving and still turns out rich and satisfying.
- Cheddar cheese: use Colby Jack or a dairy-free cheese
- Heavy cream: sub with half-and-half or whole milk
- Butter: olive oil or plant-based butter works too
- Broth: vegetable or chicken both work great
- Onion: use leeks or shallots if that’s what you’ve got
- Garlic powder: swap with extra minced garlic if needed
Make it fit your kitchen without sacrificing flavor.
Serving Suggestions
This soup’s rich and cheesy so it pairs best with simple sides that help balance things out.
Pair it with:
- crusty sourdough or garlic bread
- a crisp green salad
- baked potatoes or a simple sandwich
Top it with:
- extra shredded cheese
- a sprinkle of black pepper
- fresh parsley or chives for color
Serve it hot and let that cheesy steam do the talking.
Storage & Reheating Tips
This soup saves well and tastes just as good the next day, maybe even better.
Storage:
Let it cool, then pour into an airtight container. Store in the fridge for up to 4 days.
Reheating:
Warm it on the stove over low heat, stirring often. Add a splash of broth or milk if it’s too thick. You can also reheat it in the microwave in short bursts, stirring in between.
Freezing:
Not ideal due to the dairy, it can separate when thawed. Best to enjoy fresh or within a few days.
Delicious Broccoli cheese Soup
Try this other delicious recipe: Grandma’s Eggplant Parmesan
This creamy broccoli cheese soup is a blissful combination of vibrant broccoli, smooth cheese, and flavorful seasonings. It’s thick, filling, and perfect for a cozy meal. The taste is a balance of earthy broccoli and sharp cheddar, creating a sumptuous experience that you won’t forget.
Ingredients
- 4 cups fresh broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Cook the Broccoli: Add the broccoli florets and broth to the pot. Bring to a boil, then reduce heat and let it simmer for about 15 minutes, or until the broccoli is tender.
- Blend the Soup: Using an immersion blender, puree the soup until smooth, or transfer it in batches to a blender for a creamier texture. If you prefer a chunkier soup, blend just half of it.
- Add Cream and Cheese: Stir in the heavy cream, shredded cheddar cheese, salt, pepper, garlic powder, and onion powder. Heat gently until the cheese is melted and the soup is warmed through.
- Serve: Ladle the soup into bowls and garnish with additional shredded cheese or fresh parsley if desired. Enjoy with crusty bread or crackers!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 290kcal
- Fat: 20g
- Protein: 10g
- Carbohydrates: 16g
Cram Broccoli Cheese Soup
Ingredients
- 4 cups fresh broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Cook the Broccoli: Add the broccoli florets and broth to the pot. Bring to a boil, then reduce heat and let it simmer for about 15 minutes, or until the broccoli is tender.
- Blend the Soup: Using an immersion blender, puree the soup until smooth, or transfer it in batches to a blender for a creamier texture. If you prefer a chunkier soup, blend just half of it.
- Add Cream and Cheese: Stir in the heavy cream, shredded cheddar cheese, salt, pepper, garlic powder, and onion powder. Heat gently until the cheese is melted and the soup is warmed through.
- Serve: Ladle the soup into bowls and garnish with additional shredded cheese or fresh parsley if desired. Enjoy with crusty bread or crackers!
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