Cheesy Broccoli Soup That’ll Make You Actually Want to Eat Your Vegetables
Remember when your mom tried to convince you that broccoli was “little trees” and somehow that was supposed to make it more appealing? Well, forget all that nonsense because we’re about to turn broccoli into liquid gold. This soup is so ridiculously cheesy and comforting that you’ll actually find yourself craving vegetables, which is basically like discovering a superpower you never knew you had.
Why This Recipe is Awesome
This soup is comfort in a bowl without the guilt trip. Sure, it’s loaded with cheese, but it’s also packed with broccoli, so technically it’s healthy, right? That’s the kind of math I can get behind. Plus, it’s the perfect way to trick yourself (and anyone else) into eating green things.
The best part? It’s basically impossible to mess up. You literally throw everything in a pot, blend it up, and suddenly you’re a soup wizard. It takes about 30 minutes from start to finish, which means you can go from “what’s for dinner?” panic to “I’m basically a culinary genius” in less time than it takes to decide what to watch on Netflix.
This soup also reheats beautifully, so you can make a big batch and have fancy lunches all week. Your coworkers will be jealous of your homemade soup situation while they’re heating up sad desk salads.
Cheesy Broccoli Soup That’ll Make You Actually Want to Eat Your Vegetables
Course: DinnerCuisine: AmericanDifficulty: Easy4-6
servings10
minutes20
minutes320
kcal30
minutesThis cheesy broccoli soup recipe is the ultimate comfort food! Packed with nutritious broccoli and melted cheese, it’s creamy, delicious, and perfect for any occasion. Ready in under 30 minutes!
Ingredients
4 cups fresh broccoli florets
2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup whole milk
2 cups sharp cheddar cheese, shredded
Salt and pepper to taste
Pinch of nutmeg (optional)
Directions
- Steam broccoli florets until tender, 5-7 minutes. Drain and set aside.
- Melt butter in large pot over medium heat. Add onion, cook 3-4 minutes until soft. Add garlic, cook 1 minute more.
- Sprinkle flour over onion mixture. Stir constantly for 2 minutes to create roux.
- Slowly whisk in broth, then milk. Bring to gentle simmer.
- Add steamed broccoli, simmer 5 minutes. Blend half the soup for texture.
- Remove from heat. Gradually stir in cheese until melted. Season with salt, pepper, and nutmeg.
Notes
- For an extra creamy texture, blend a portion of the soup before serving. You can also adjust the cheese level based on your preference, adding more for a richer taste or keeping it light. Serve with toasted bread or croutons for a satisfying meal!
Common Mistakes to Avoid
Adding cheese while the soup is still boiling. Hot tip: cheese and high heat don’t play well together. Remove from heat first, then add cheese gradually while stirring. Otherwise, you’ll get weird stringy clumps instead of smooth creaminess.
Using pre-shredded cheese. I know, I know—convenience is tempting. But pre-shredded cheese has anti-caking agents that can make your soup grainy. Grate it yourself for maximum meltability.
Overcooking the broccoli. Nobody wants gray, mushy vegetable soup. Steam it just until tender, then stop. It’ll continue cooking in the soup anyway.
Forgetting to make a proper roux. Don’t just dump flour into liquid and hope for the best. Cook it with the butter and onions first, or you’ll end up with lumpy disappointment.
Alternatives & Substitutions
No fresh broccoli? Frozen works perfectly—just thaw and drain it first. Cauliflower makes an excellent substitute too if you’re feeling adventurous, though you’ll lose that vibrant green color.
Want it lighter? Use half-and-half instead of whole milk, or even unsweetened almond milk if you’re going dairy-free (though you’ll need to skip the cheese or use a dairy-free alternative).
Cheese options are endless. Gruyère makes it sophisticated, while a mix of cheddar and cream cheese makes it extra rich. Smoked cheddar adds incredible depth if you can find it.
Making it heartier? Add diced potatoes with the broccoli, or stir in some cooked bacon bits at the end because bacon makes everything better.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Absolutely! It keeps in the fridge for 3-4 days and actually tastes better the next day when the flavors have had time to mingle and become best friends.
My soup is too thin. Help!
Make a slurry with equal parts flour and cold water, then whisk it into the simmering soup. Let it cook for a few minutes to thicken up.
What if it’s too thick?
Just add more broth or milk until it reaches your desired consistency. Soup is very forgiving that way.
Can I freeze this?
Cream-based soups can be tricky to freeze because they sometimes separate when reheated. If you must freeze it, add a splash of fresh milk when reheating and whisk vigorously.
My cheese clumped up. Now what?
Try whisking in a splash of cold milk or cream. Sometimes you can save it, but this is why we remove it from heat before adding cheese!
Final Thoughts
There you have it—cheesy broccoli soup that’ll convert even the most dedicated vegetable haters. It’s creamy, comforting, and somehow makes you feel like you’re being healthy while eating what’s basically liquid cheese with some green stuff mixed in.
The beauty of this recipe is that it’s flexible, forgiving, and always impressive. Make a big batch on Sunday, and you’ll have fancy homemade lunches all week that’ll make everyone else jealous of your meal prep game.
Now go make this soup and bask in the glory of turning humble broccoli into something absolutely magical. Your taste buds will thank you, and so will anyone lucky enough to score a bowl.
