Can I use fresh broccoli instead of frozen?

Yes, fresh broccoli works well. Chop into florets and adjust cooking time slightly to ensure tenderness.

What is the purpose of the flour in this dish?

The flour creates a roux with butter that thickens the liquid, giving the soup its creamy consistency.

Blend less for chunkier texture or more for a smooth consistency. You can also add more broth or milk to thin it out.

Half-and-half or low-fat milk may be used for a lighter texture, but cheese provides much of the flavor and creaminess.

Serve with crusty bread or a fresh side salad to complement the creamy flavors and add texture variety.

A creamy comforting soup featuring tender broccoli and sharp cheddar cheese—perfect for cozy nights or a quick satisfying meal.

I first made this broccoli cheese soup for my family on a chilly evening and it instantly became our go-to comfort dish on winter nights.

Sauté aromatics:: In a large pot over medium heat, melt the butter. Add the chopped onion and cook until translucent, about 4 minutes. Add the garlic and cook for 1 minute more.
Make roux:: Sprinkle in the flour and cook, stirring constantly, for 2 minutes to form a roux.
Add liquids:: Gradually whisk in the milk and vegetable broth until smooth.
Simmer:: Add the frozen broccoli, salt, pepper, and nutmeg (if using). Bring to a simmer and cook for 10–12 minutes until the broccoli is tender.
Blend:: Use an immersion blender to blend the soup to your desired consistency (chunky or smooth). Alternatively blend in batches in a countertop blender then return to the pot.
Add cheese:: Reduce the heat to low. Stir in the shredded cheddar cheese a handful at a time mixing until melted and smooth.
Finish and serve:: Taste and adjust seasoning as needed. Serve hot garnished with extra cheese or a sprinkle of black pepper if desired.

Sharing this soup with loved ones brings back warm family memories around the dinner table with laughter and crusty bread.

Large soup pot wooden spoon immersion or countertop blender measuring cups and spoons cheese grater.

Per serving: Calories 330 Total Fat 21 g Carbohydrates 18 g Protein 16 g.

For a lighter soup you can substitute half-and-half or low-fat milk add diced carrots or celery for extra texture or pair with salad.

This broccoli cheese soup is satisfying flavorful and ready in under an hour—the ultimate comfort meal for any night.

→ Can I use fresh broccoli instead of frozen?: Yes, fresh broccoli works well. Chop into florets and adjust cooking time slightly to ensure tenderness.
→ What is the purpose of the flour in this dish?: The flour creates a roux with butter that thickens the liquid, giving the soup its creamy consistency.
→ How can I adjust the thickness of the soup?: Blend less for chunkier texture or more for a smooth consistency. You can also add more broth or milk to thin it out.
→ Are there suitable dairy alternatives?: Half-and-half or low-fat milk may be used for a lighter texture, but cheese provides much of the flavor and creaminess.
→ What are good accompaniments for this dish?: Serve with crusty bread or a fresh side salad to complement the creamy flavors and add texture variety.