Instructions
Step 1: Prep the Vegetables
Chop broccoli into small, bite-sized florets. Dice carrots into small, uniform pieces so they cook at the same rate. Finely dice the onion and mince the garlic.
Step 2: Make the Roux
In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.
Step 3: Create the Base
Sprinkle flour over the onion mixture and stir constantly for 2-3 minutes to cook out the raw flour taste. This creates a roux that will thicken the soup. The mixture should be golden and smell slightly nutty.
Step 4: Add Liquids Gradually
Slowly pour in milk while whisking constantly to prevent lumps. Once smooth, gradually add heavy cream while continuing to whisk. The mixture will thicken as it heats.
Step 5: Add Broth
Slowly pour in chicken broth while stirring. Bring the mixture to a gentle simmer, stirring frequently to prevent sticking on the bottom.
Step 6: Add Vegetables
Add chopped broccoli florets and diced carrots to the pot. Season with salt, pepper, nutmeg, paprika, and cayenne if using. Stir to combine.
Step 7: Simmer Until Tender
Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until broccoli and carrots are tender but still have a slight bite. Don’t overcook or the broccoli will become mushy and lose its vibrant color.
Step 8: Add the Cheese
Remove pot from heat. This is important – adding cheese to boiling liquid can cause it to become grainy. Add shredded cheddar and Parmesan cheese in batches, stirring constantly until completely melted and smooth.
Step 9: Adjust Consistency
If the soup is too thick, add more broth or milk until you reach desired consistency. If too thin, simmer uncovered for a few more minutes to thicken. Taste and adjust seasoning with more salt and pepper if needed.
Step 10: Serve Hot
Ladle hot soup into bowls. Top with extra shredded cheddar cheese, a sprinkle of black pepper, and fresh chopped parsley or chives. Serve immediately with crusty bread, dinner rolls, or crackers.
Secrets to Perfect Broccoli Cheese Soup
Fresh is Best: Use freshly shredded cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Remove from Heat: Always add cheese off the heat to prevent grainy, separated cheese.
Quality Cheese: Sharp cheddar provides the best flavor. Avoid mild cheese which tastes bland.
Don’t Overcook Broccoli: Cook just until tender to maintain texture and color.
Full-Fat Dairy: Whole milk and heavy cream create the richest, creamiest soup. Low-fat versions won’t be as smooth.
Proper Roux: Cook the flour thoroughly to eliminate any raw flour taste.
Gradual Whisking: Add liquids slowly while whisking to prevent lumps.
Serving Suggestions
This creamy broccoli cheese soup is perfect as a starter or main course. Serve in bread bowls for an impressive presentation. Pair with a crisp green salad, grilled cheese sandwiches, or a simple ham and cheese panini for a complete meal.
For a soup and salad combo, serve alongside Caesar salad or a mixed green salad with vinaigrette. The soup also makes a delicious side for roasted chicken or baked ham.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits. Reheat gently on the stovetop over low heat, stirring frequently and adding milk or broth to thin as needed. Don’t boil when reheating or the cheese may separate.
This soup can be frozen for up to 2 months, though the texture may change slightly. Thaw overnight in the refrigerator and reheat slowly, whisking to restore smoothness.
Variations
Lighter Version: Use half-and-half instead of heavy cream and reduce butter to 2 tablespoons
Loaded Broccoli Cheese: Add crumbled bacon and diced ham for extra protein
Cauliflower Addition: Replace 2 cups broccoli with cauliflower florets
Potato Broccoli Cheese: Add 2 cups diced potatoes for heartier soup
Smoky Version: Add 1/2 teaspoon smoked paprika and use smoked cheddar
Jalapeño Popper: Add diced jalapeños and cream cheese for spicy kick
Chicken Broccoli Cheese: Stir in 2 cups diced cooked chicken
Beer Cheese Broccoli: Replace 1 cup broth with beer for depth
Slow Cooker Method: Sauté vegetables, add all ingredients except cheese to slow cooker. Cook on low 4-6 hours, add cheese at end.
Vegan Version: Use plant-based butter, milk, and vegan cheddar with vegetable broth
This creamy broccoli cheese soup is comfort in a bowl – rich, cheesy, and absolutely irresistible!
