Broccoli Cheddar Cream Soup

The first time I made broccoli cheese soup, it was a rainy Tuesday and I was craving something that felt like a warm blanket. I had just bought a head of broccoli on impulse and found half a block of cheddar hiding in the back of my cheese drawer. That spontaneous pot of soup saved the evening, and now it is my go to comfort food whenever the weather turns gray.

My sister stayed over last winter when she was fighting a bad cold, and this soup was the only thing she could taste. She made me promise to write down exactly how I made it because according to her it was the only thing that made her feel human again.

Ingredients

• Broccoli florets: Fresh is best here because frozen can become water logged and affect the final texture
• Sharp cheddar cheese: Grate it yourself because pre shredded cheese has anti caking agents that prevent smooth melting
• Whole milk: The fat content matters for creaminess though you can get away with 2 percent in a pinch
• Unsalted butter: lets you control the salt level precisely since cheese already brings plenty of sodium
• All purpose flour: Creates the silky base that makes this soup restaurant quality instead of just vegetable puree
• Heavy cream: The secret ingredient that transforms good soup into something truly luxurious

Instructions

Build your flavor base:

Melt butter in a large pot over medium heat and cook onion and garlic until they soften and your kitchen starts smelling amazing

Add the vegetables:

Stir in broccoli and grated carrot giving them a quick head start so they begin releasing their natural sweetness

Create the thickener:

Sprinkle flour over everything and stir constantly for a couple minutes to cook out the raw flour taste

Add the liquids:

Slowly whisk in milk and broth a little at a time to prevent lumps then let it simmer until broccoli is completely tender

Choose your texture:

Use an immersion blender to partially puree if you want some chunks or go completely smooth if you prefer a velvety consistency

Finish with cheese:

Remove from heat before stirring in cream and cheese to prevent separating then season perfectly

Save

This soup has become my default contribution to family gatherings and potlucks because it travels well and somehow manages to please everyone from picky eaters to food snobs.

Making It Your Own

Sometimes I throw in a pinch of cayenne or smoked paprika just to give it a subtle warmth that cuts through the richness. A little goes a long way but it adds depth that people notice without being able to quite place.

The Perfect Bread Pairing

Crusty sourdough is my favorite vehicle for this soup because the tangy flavor balances the creamy richness. Toasting the bread gives it structural integrity so it does not disintegrate when you dunk.

Storage And Make Ahead Tips

This soup actually tastes better the next day once the flavors have had time to meld together. I often make a double batch and portion it into containers for easy lunches throughout the week.

• Cool completely before refrigerating to prevent condensation from thinning the soup
• Reheat gently over low heat adding a splash of milk if it has thickened too much
• Freeze without the cream and cheese for up to three months then finish when reheating

Save

There is something deeply satisfying about watching a pot of simple ingredients transform into something so comforting and delicious.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. Prepare the base up to 24 hours in advance and refrigerate. When ready to serve, reheat gently over low heat, stirring occasionally. Add the cream and cheese during the final reheating to maintain the smoothest texture.

→ What's the best way to achieve a smooth consistency?

Use an immersion blender directly in the pot for easiest cleanup. Blend fully for a completely smooth texture, or pulse briefly to leave some tender broccoli pieces for chunkier results. A regular blender works too—blend in batches and leave the vent open for steam to escape.

→ Can I freeze leftover portions?

Freezing works best before adding the cream and cheese. Cool the base completely, portion into freezer-safe containers, and store up to 3 months. When ready to eat, thaw overnight in the refrigerator, then reheat and finish with dairy just before serving.

→ What cheese alternatives work well?

Sharp cheddar provides the most pronounced flavor, but Gruyère adds excellent nuttiness. For variations, try Colby Jack for mild creaminess, smoked gouda for depth, or a mix of Monterey Jack and sharp cheddar. Pre-grated cheese blends smoothly but may lack flavor intensity.

→ How do I make this gluten-free?

Replace the all-purpose flour with an equal amount of cornstarch. Mix the cornstarch with a small amount of cold milk before whisking into the hot soup to prevent clumping. The resulting consistency matches the original beautifully.

→ What vegetables can I add for variety?

Cauliflower blends seamlessly for extra creaminess without overpowering flavor. A diced potato adds body and makes it even heartier. Spinach or kale can be stirred in during the last few minutes for color and nutrients without changing the classic taste.