This is the best broccoli cheese soup recipe out there. If you need dinner fast and want something healthy, this is a great place to start. Many people think broccoli can be boring, but this soup is anything but. It's creamy, frugal, full of flavor, and smells amazing. You can use fresh broccoli or frozen broccoli; both are equally good. Pick your favorite and give it a try.
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1) Creamy Stovetop Broccoli Cheddar Soup (Velvety, uses sharp Cabot cheddar)
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Ingredients
Method
- Melt butter in a large pot over medium. Sauté onion until soft, about 5 minutes, then add garlic for 30 seconds.
- Sprinkle in flour and cook 1–2 minutes, stirring constantly to form a roux and remove raw flour taste.
- Gradually whisk in broth, then stir in milk. Bring to a gentle simmer until slightly thickened, about 5 minutes.
- Add broccoli and simmer 6–8 minutes until tender. Use an immersion blender to puree part of the soup for creaminess, leaving some florets whole.
- Reduce heat to low and stir in shredded cheddar and Dijon until melted and smooth. Season with salt, pepper, and nutmeg if using.
- Serve hot with optional bacon or croutons.
Broccoli and cheese are a great combination. This soup uses Cabot sharp cheddar, but any sharp cheddar will work. This one requires a little bit more effort since you need to be able to make a roux and cook it out properly. If you don't, the soup will taste of raw flour. You can use fresh broccoli or frozen broccoli; just make sure the broccoli's cooked through before you blend it with a stick blender.
The Dijon gives a nice bite to the soup. You can use whole milk, or even a plant-based milk if that's your preference. I enjoy mixing it up with milk and adding cream to make it extra rich. I would encourage using a pinch of nutmeg, as this can finish it off nicely.
I always like to use croutons for topping my soup too. You can use store-bought or make your own from leftover sourdough.
, Sara
Variations & Swaps
You can use lots of different things to vary this recipe depending on what you have in stock at home. Any sharp cheddar will do the job, since you need that bite in the soup. If I have gruyere at home, I will use that, as I do enjoy the nutty flavor of it.
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When it comes to broccoli, fresh would be best, but frozen works too. You could also use steamed broccoli or broccoli rabe. You can use different flours for making the roux if going gluten-free is needed. Using full-fat dairy milk or cream is better for the texture and the flavor, but non-dairy options can still work; it's just a bit tricky.
If you want to make this soup more substantial, you could add some shredded or pulled chicken to it. Ham would work too, or even adding pancetta or cooked bacon. And don't forget you've also got a whole host of spices you could add if you want it spicy. I love using Dijon as it gives a nice bite, but you can swap this out with other mustards as well. If you have no mustard, you could try using a little chili powder or cayenne pepper, just to give that little bit of kick.
FAQ
How long do leftovers keep, and what’s the best way to reheat?
You can keep leftovers in an airtight container in the fridge for up to four days. To reheat, use medium-low heat on the stove and stir often. Add a little broth or milk to thin it out.
Can I freeze this soup?
Yes, but dairy soups sometimes separate after thawing, which can make them a bit grainy. A better idea is to set aside part of the soup base before adding the cheese.
Can I make it ahead of time?
Yes, and honestly, the soup is even tastier the next day after the flavors have had time to mix. Keep it in the fridge, and when you reheat it, add a little broth since it thickens overnight.
What do you serve with it?
Crusty bread is a classic. A sourdough loaf or a fresh bakery baguette is perfect for dipping. My kids love having a grilled cheese sandwich with it, which makes a great comfort meal.
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth works just as well and keeps the soup vegetarian. Try using a low-sodium broth to control salt, since the cheddar already adds a lot of salt.