This creamy Broccoli Cheese Soup is a comforting, nutrient-packed meal perfect for any day of the week.
Loaded with protein from three types of cheese and fiber from fresh broccoli and carrots, it offers a satisfying, wholesome option that’s both hearty and healthy.
Quick to prepare and easy to enjoy, it’s ideal for weeknight dinners or meal prep.
Broccoli Cheese Soup
Equipment
- 1 Dutch oven (medium to large)
- Measuring Cups and Spoons
- Knife and cutting board
- Whisk
- Potato masher (optional)
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion diced
- 2 medium carrots peeled and thinly sliced
- ¼ cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups half-and-half
- 8 cups fresh broccoli chopped into bite-sized pieces
- 8 ounces Fontina cheese shredded
- 8 ounces white Cheddar cheese shredded
- 4 ounces cream cheese softened
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
Instructions
- Prepare the Vegetables: Start by washing and chopping all vegetables. Dice one medium onion into small, even pieces to ensure it cooks uniformly and releases a sweet, aromatic flavor. Peel two medium carrots and slice them thinly so they soften quickly. Chop 8 cups of fresh broccoli into bite-sized florets. Keeping the pieces consistent in size helps the broccoli cook evenly without turning mushy and ensures each spoonful is balanced.
- Melt the Butter: Place a medium-to-large Dutch oven over medium heat. Add 4 tablespoons of unsalted butter and allow it to melt completely. Swirl the pan occasionally so the butter coats the bottom evenly. This step not only prevents sticking but also forms a rich, flavorful base for the soup.
- Sauté Onion and Carrots: Once the butter is melted and slightly foamy, add the diced onion and sliced carrots. Stir occasionally using a wooden spoon or silicone spatula. Cook for approximately 5 minutes, until the onions are translucent and the carrots have softened. This process develops the natural sweetness of the vegetables and creates a flavorful foundation for the soup.
- Make the Roux: Sprinkle 1/4 cup of all-purpose flour over the softened onion and carrot mixture. Stir constantly for 2 minutes to cook out the raw flour taste. This forms a roux that thickens the soup and gives it a velvety texture. Make sure to mix thoroughly to prevent any lumps from forming in the base.
- Add Broth Gradually: Slowly pour in 4 cups of chicken or vegetable broth while whisking continuously. Gradual addition prevents clumping and ensures a smooth consistency. Keep stirring until the mixture is uniform and slightly thickened. The broth provides savory depth and a light, flavorful base for the soup.
- Incorporate Half-and-Half: Pour in 2 cups of half-and-half slowly while continuing to stir. Bring the mixture to a gentle simmer over medium heat. Half-and-half enriches the soup and contributes to its creamy texture without making it too heavy. At this stage, the soup should appear smooth, slightly thickened, and ready for the broccoli.
- Add Broccoli: Stir in the chopped broccoli florets until fully submerged. Reduce the heat to medium-low and let the soup simmer for 20 minutes, stirring occasionally. This allows the broccoli to cook evenly and absorb the flavorful base. For a chunkier texture, leave the florets whole; for a smoother consistency, use a potato masher halfway through to lightly break up some of the pieces.
- Melt the Cheeses: Turn the heat to low. Gradually add 8 ounces of shredded Fontina cheese and 8 ounces of shredded white Cheddar cheese. Stir continuously until fully melted and incorporated. Adding cheese slowly prevents separation and ensures a creamy, cohesive texture throughout the soup.
- Add Cream Cheese: Cut 4 ounces of softened cream cheese into small chunks and whisk into the soup gradually. Mix thoroughly after each addition to create a silky, rich consistency. The cream cheese enhances the smoothness and adds depth to the flavor without overpowering the other cheeses.
- Season the Soup: Add 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon crushed red pepper flakes. Stir well and taste, adjusting seasoning as needed. This final step enhances the natural flavors of the vegetables and cheeses, giving the soup a perfectly balanced and comforting taste.
- Simmer and Serve: Allow the soup to simmer for 2-3 more minutes over low heat to let the flavors meld together. Avoid boiling to prevent cheese separation. Serve hot in bowls, optionally garnished with extra shredded cheese or a sprinkle of crushed red pepper flakes. Enjoy the comforting, creamy, and nutrient-packed soup immediately.
Notes
- Use vegetable broth instead of chicken broth to make the soup vegetarian-friendly.
- Adjust soup thickness by adding more broth for a lighter soup or simmering longer for a thicker texture.
- Sauté onions and carrots until slightly caramelized to enhance the natural sweetness and depth of flavor.
- Shred cheeses yourself when possible; pre-shredded cheese may contain anti-caking agents that affect melting.
- For extra heat, increase the amount of crushed red pepper flakes or add a pinch of cayenne.
- Potato masher can be used to break up broccoli for a smoother consistency.
- Resting the soup for 5-10 minutes after cooking allows flavors to meld and intensify.
- This soup is perfect for meal prep and can be stored in the fridge or freezer for convenience.
Chef’s Secrets for Perfect Soup
The key to a smooth, creamy soup lies in the roux and gradual incorporation of liquids.
Cooking the flour with the butter and vegetables for at least 2 minutes before adding broth ensures a rich, lump-free base.
Whisk the broth slowly into the roux to prevent clumping.
Adding cheeses gradually over low heat prevents separation and gives a silky, luxurious texture.
Using a combination of Fontina, Cheddar, and cream cheese creates a layered, well-rounded flavor that melts perfectly into the soup.
For a richer taste, allow the soup to rest for 5-10 minutes after cooking—the flavors continue to develop, making each spoonful more satisfying.
Serving Suggestions and Pairing Ideas
Serve this creamy Broccoli Cheese Soup piping hot for maximum comfort.
Pair it with warm, crusty bread or garlic toast for dipping.
It also works beautifully as a side dish for roasted chicken or a light salad for a balanced meal.
Garnish with extra shredded Cheddar, a sprinkle of freshly cracked black pepper, or toasted nuts for texture.
For a low-carb option, enjoy it alongside a simple green salad or roasted vegetables.
This soup is equally satisfying as a lunch, appetizer, or main course, and it’s excellent for meal prepping in single-serve containers.
Storage Tips for Maximum Freshness
This soup stores beautifully in the refrigerator for up to 4 days in an airtight container.
Reheat gently on the stovetop over low heat, stirring occasionally to maintain smooth consistency.
Avoid boiling when reheating to prevent the cheese from separating.
For longer storage, freeze the soup in airtight freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator and reheat slowly, whisking occasionally to restore creaminess.
If the soup thickens too much after freezing, simply add a splash of broth or half-and-half to loosen it.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Yes! Simply replace chicken broth with vegetable broth. The flavor remains rich and satisfying thanks to the combination of cheeses and vegetables.
2. Can I use pre-shredded cheese?
You can, but fresh-shredded cheese melts better and creates a smoother texture. Pre-shredded cheese often contains anti-caking agents that can make the soup slightly grainy.
3. How can I make the soup spicier?
Increase the amount of crushed red pepper flakes gradually. You can also add a pinch of cayenne pepper or smoked paprika for a subtle heat and depth of flavor.
4. Can I prepare this soup in advance?
Absolutely! The soup can be made a day ahead and stored in the fridge. Flavors often improve after sitting overnight, making it an excellent make-ahead meal.
5. Can I freeze Broccoli Cheese Soup?
Yes, it freezes well for up to 3 months. To maintain a creamy texture, thaw overnight in the refrigerator and reheat slowly on the stovetop, adding a little broth or half-and-half if needed.
