Broccoli Cheddar Cheese Soup

There's something about the smell of butter and garlic hitting a hot pan that makes everything feel possible in the kitchen. I discovered this broccoli cheese soup on a chilly Tuesday when I had a bunch of broccoli that needed using, some decent cheddar in the fridge, and honestly, zero inspiration for dinner. What came together was so comforting and effortless that I've made it dozens of times since—each batch tastes like someone's taking care of you.

I made this for my neighbor last winter when she was under the weather, and she texted me three days later asking if I could teach her how to make it. We ended up cooking it together on her stove, and she laughed when I told her the secret was just letting the cheese melt slowly and not rushing. Sometimes the best meals happen when someone else's hunger reminds you why cooking matters.

Ingredients

• Broccoli (500 g): Cut into bite-sized florets so they cook evenly and stay tender without falling apart into mush.
• Carrot (1 medium): Grating it adds natural sweetness and helps it disappear into the broth, creating depth you won't quite name.
• Onion (1 small): Finely chopped so it softens completely and becomes part of the base rather than a detectable chunk.
• Garlic (2 cloves): Minced small enough that it releases its flavor into the butter without burning.
• Unsalted butter (60 g): The foundation of everything good here—use real butter, not margarine.
• Whole milk (500 ml): Creates the body of the soup without any fancy tricks.
• Vegetable broth (500 ml): Choose one that tastes good on its own, because it matters.
• Sharp cheddar cheese (200 g): Grate it fresh if you can; pre-shredded has additives that sometimes prevent it from melting smoothly.
• Heavy cream (120 ml): The final touch that makes everything velvety.
• All-purpose flour (30 g): This is your thickener—cook it out with the butter so it doesn't taste raw.
• Black pepper (½ tsp): Freshly cracked if you have it, ground if you don't.
• Salt (½ tsp): Start here and adjust by taste at the end.
• Ground nutmeg (¼ tsp, optional): A whisper of warmth that most people won't identify but will definitely feel.

Instructions

Melt the butter and build the base:

In a large pot over medium heat, let the butter melt until it's foaming gently. Add the onion and garlic, stirring often for about 3 minutes until they soften and smell incredible.

Add the vegetables:

Toss in the grated carrot and broccoli florets, cooking for another 2–3 minutes while everything starts to soften and release its color.

Toast the flour:

Sprinkle the flour over everything and stir constantly for 1–2 minutes, coating each piece so the raw flour flavor cooks out.

Whisk in the liquid:

Slowly pour in the milk and broth while whisking, making sure no lumps form. Bring it to a gentle boil, then lower the heat and let it simmer for about 15 minutes until the broccoli is completely tender.

Blend to your preference:

Here's where you decide: use an immersion blender and go halfway for a chunky, rustic texture, or blend it smooth if you prefer elegance. Some people do part of each—a few pulses so there's still some broccoli visible in a creamy base.

Finish with cream and cheese:

Stir in the heavy cream, then add the grated cheese slowly, stirring until every bit melts into the soup. Season with salt, pepper, and that optional nutmeg if you're feeling it.

Serve while it's hot:

Pour it into bowls and add a pinch of extra cheese on top, or a crack of pepper—whatever makes you happy.

Save

I remember my dad tasting this soup for the first time and saying it reminded him of something his mom made, even though I'd invented it five minutes before his arrival. That's when I understood—good comfort food doesn't need to be complicated or traced back through generations. Sometimes it just needs to be warm, creamy, and made with attention.

Texture and Blending

The beauty of this soup is that you control how it feels in your mouth. Some days I want it silky and smooth, where the broccoli has completely surrendered to the blending and the soup coats your spoon like velvet. Other days I leave chunks of broccoli visible because biting into something gives the soup character. An immersion blender makes this easy—if you don't have one, a regular blender works too, though you'll need to let things cool slightly and work in batches so nothing splashes everywhere.

Variations Worth Trying

Once you understand how this soup works, you can move things around and it stays delicious. I've added crispy bacon on top, swapped half the cheddar for gruyere, thrown in a handful of spinach at the end, or drizzled truffle oil like I'm trying to impress someone. The base is so forgiving that you can almost always improve it by adding what you have on hand or what sounds good that day.

Serving and Storage

Serve this hot in deep bowls with crusty bread on the side for dipping, or hollow out a bread bowl and pour the soup inside for something that feels special without any actual extra work. It keeps in the fridge for about four days and reheats gently on the stove with a splash of milk stirred in to loosen it back up.

• Freeze it without the cream for up to two months; add the cream when you reheat it.
• A sprinkle of crispy fried onions or croutons adds texture if you're serving it to guests.
• This soup is perfect for lunch boxes the next day if you have a thermos to keep it hot.

Save

This is the soup I make when I want to feel capable in the kitchen but don't have the energy for anything complicated. It's proof that some of the best comfort comes from paying attention to simple ingredients and letting them become something greater than themselves.

Recipe FAQs

→ How can I make the soup gluten-free?

Replace the all-purpose flour with cornstarch mixed in cold milk before adding to the pot to thicken without gluten.

→ What texture options are available for this soup?

You can blend partially for a chunky feel or fully for a smooth, creamy consistency, depending on your preference.

→ Can I use different types of cheese?

Gruyère or blended cheeses work well in place of sharp cheddar for varied flavor profiles.

→ Are there ways to add extra flavor?

Adding a pinch of cayenne pepper or smoked paprika can enhance the soup’s depth and warmth.

→ What tools are needed to prepare this soup?

A large pot, immersion or regular blender, ladle, cutting board, knife, and grater are essential for preparation.