The Best Broccoli Cheese Soup

The Best Broccoli Cheese Soup

When the weather turns cool or you’re just craving something warm and nourishing, nothing hits the spot quite like a classic broccoli cheese soup. Rich, velvety, and bursting with flavor, this version is all about those cozy vibes. With sharp cheddar, tender broccoli, and a subtle heat from cayenne and paprika, it’s a guaranteed crowd-pleaser.

Broccoli Cheese Soup | The Food Cafe

Why You’ll Love This Recipe

• Ultra creamy – made with butter, half-and-half, and flour for that perfect texture
• Loaded with veggies – fresh carrots and broccoli in every bite
• Sharp cheddar flavor – cheese lovers, rejoice
• Hearty and satisfying – filling enough for a main meal

Ingredient Overview

What You’ll Need for the Best Broccoli Cheese Soup:

• 5 tablespoons unsalted butter – divided
• 1 medium sweet onion, diced – adds depth
• 1 garlic clove, minced – flavor booster
• 1/4 cup all-purpose flour – thickens the base
• 2 cups chicken stock – flavor foundation
• 2 cups half-and-half – creamy richness
• 2 cups broccoli florets, chopped small – the star ingredient
• 2 large carrots, peeled and thinly sliced – for color and crunch
• 3/4 tsp garlic salt
• 3/4 tsp ground black pepper
• 1/2 tsp paprika
• 1/2 tsp dry mustard
• 1/2 tsp cayenne pepper
• 8 oz sharp cheddar cheese, shredded – plus extra for garnish

Pro Tip: Freshly shredded cheddar melts better than pre-shredded and creates a smoother soup.

Step-by-Step Instructions

How to Make the Best Broccoli Cheese Soup

1. Sauté the Aromatics: In a small saucepan, melt 1 tablespoon butter. Add diced onion and cook until translucent, about 4 minutes. Add garlic and cook for 1 more minute. Remove from heat and set aside.
2. Make the Roux: In a large stock pot, melt the remaining 4 tablespoons of butter over medium heat. Add the flour and whisk continuously for 2–3 minutes until the mixture thickens.
3. Build the Base: Gradually whisk in the chicken stock and half-and-half. Lower the heat and simmer for 20 minutes, stirring occasionally, until the base starts to thicken.
4. Add the Veggies & Seasonings: Stir in the sautéed onions and garlic, carrots, broccoli, garlic salt, cayenne, dry mustard, paprika, and black pepper.
5. Simmer Again: Let the soup simmer for another 20 minutes so the flavors meld and the veggies tenderize.
6. Finish with Cheese: Add shredded cheddar and stir until fully melted. Serve hot with extra cheese or broccoli on top, if desired.

Pro Tips & Customizations

• Prefer a thicker soup? Add an extra tablespoon of flour to the roux.
• Blend it! For a smoother texture, blend part or all of the soup before serving.
• Add protein by tossing in shredded rotisserie chicken or cooked bacon.

Storage Tips

• Fridge: Store in an airtight container for up to 4 days.
• Reheat: Warm on the stove over low heat, stirring often.
• Freeze: Cool completely, then freeze in freezer-safe bags or containers for up to 2 months.

Can I use frozen broccoli?

Yes! Just thaw and drain it before adding to the soup.

What cheese works best for this recipe?

Sharp cheddar gives the best flavor. However, you can mix in some gouda or Monterey jack for variety.

How do I make this gluten-free?

Use a gluten-free flour blend instead of all-purpose flour.

Nutrition Info (Per Serving – Makes 8)

• Calories: ~320
• Protein: ~14g
• Carbs: ~18g
• Fat: ~24g

Join the Conversation

Tried this Broccoli Cheese Soup? I’d love to hear how it turned out! Drop a comment and rating below or tag me on Instagram @shannon_ladywarrior with your cozy soup creations. While you’re at it, check out my Creamy garlic tomato shrimp pasta or Creamy Garlic Mushroom and Parmesan Chicken Skillet both will be quick family favorites.