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Bowl of homemade broccoli cheese soup with cheese and broccoli garnishes

Homemade Broccoli Cheese Soup

This comforting broccoli cheese soup combines vibrant broccoli with creamy cheddar cheese for a warm, delightful dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 tablespoon olive oil extra-virgin for flavor, or a neutral oil if you prefer
  • 1 medium yellow or sweet onion, finely chopped about 1 cup chopped
  • 2 cloves garlic, minced about 1 teaspoon minced; use 1 clove for a milder garlic note
  • 4 cups fresh broccoli florets about one large crown, trimmed and cut into bite-size pieces; frozen broccoli can be used — thaw and drain well
  • 4 cups vegetable or chicken broth use low-sodium if you plan to control salt; for vegetarian, keep it vegetable
  • 1 cup milk whole milk for creaminess, or 2% for lighter results
  • 8 ounces cheddar cheese, shredded about 2 cups packed shredded; medium or sharp cheddar works well; shred from a block for best melt
  • Salt and freshly ground black pepper, to taste add gradually and taste

Method
 

Sautéing Aromatics
  1. Place a large pot over medium heat and add 1 tablespoon olive oil. When the oil shimmers, add the chopped onion and minced garlic.
  2. Cook until the onion becomes translucent and glossy, about 4 to 6 minutes; the garlic should be fragrant but not browned.
Simmering Broccoli
  1. Add 4 cups of broccoli florets to the pot and pour in 4 cups of vegetable or chicken broth.
  2. Bring the liquid to a gentle simmer, cover partly, and cook until the broccoli is fork-tender and bright green, about 10 to 15 minutes.
Blending Soup
  1. Use an immersion blender to puree the mixture in the pot until smooth, or pulse to leave small, rustic broccoli bits if you like texture.
  2. If using a countertop blender, work in batches and leave a vent for steam to escape.
Adding Milk and Cheese
  1. Return the pot to medium-low heat, then stir in 1 cup milk.
  2. Gradually add 8 ounces shredded cheddar a handful at a time, stirring constantly until each addition melts.
Final Seasoning
  1. Taste and season with salt and freshly ground black pepper as needed.
  2. Serve hot, garnished with a sprinkle of extra shredded cheddar, a few small broccoli florets, or a drizzle of olive oil.

Notes

Serving suggestions include pairing with crusty bread or a light salad. Store leftovers in airtight containers for 3-4 days in the fridge or up to 3 months in the freezer.