Creamy broccoli cheese soup in a white bowl with fresh broccoli florets and melted cheese garnish

Broccoli Cheese Soup – Thickened to Perfection

Name: Broccoli Cheese Soup – Thickened to Perfection
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: North American
Ingredients: 2 heads of broccoli (a regular 2-head broccoli package usually sold in supermarkets); ½ yellow onion, minced; 1 carrot, roughly chopped; 1 celery, roughly chopped; 2 garlic cloves, sliced; 2 tbsp flour; 3 cups chicken stock or water, plus more as needed; 1 cup milk; 1 ½ cups cheddar cheese, shredded (*see note), plus more for garnish, if desired; 1-2 TBSP oil; Salt and pepper to taste

This broccoli cheese soup is everything you want in a cozy bowl—rich, creamy, and bursting with flavor.

5.0 (2)

Prep

20 min

Cook

45 min

Total

1hr 5min

Serves

Style

💰 Everyday

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This broccoli cheese soup is everything you want in a cozy bowl—rich, creamy, and bursting with flavor! But here's the best part: it's thickened naturally with our star ingredient, broccoli. Yep, that's right! Most of the thickening comes from blending up those gorgeous green broccoli stems, making the soup super hearty without relying on heavy cream or too much flour. We do use just a touch of flour early on, but the real magic happens when we blend the broccoli into the broth. It gives the soup that silky, thick texture we all love, without any extra fuss.

The sharp cheddar cheese melts right in, creating the perfect balance between cheesy goodness and veggie freshness. And because we're blending the broccoli, every spoonful is smooth and luscious. Just a few simple ingredients, about 30 minutes, and you've got yourself a thick, cozy soup that's as wholesome as it is delicious.

Ingredients

Servings:

2 heads of broccoli (a regular 2-head broccoli package usually sold in supermarkets)
½ yellow onion, minced
1 carrot, roughly chopped
1 celery, roughly chopped
2 garlic cloves, sliced
2 tbsp flour
3 cups chicken stock or water, plus more as needed
1 cup milk
1 ½ cups cheddar cheese, shredded (*see note), plus more for garnish, if desired
1-2 TBSP oil
Salt and pepper to taste

Instructions

1
Split the broccoli into florets and stems. Peel the outer tough layer of the broccoli stems and slice them into 1/8 – ¼ inch (3–6 mm) thickness.
2
Heat the oil in a pot or Dutch oven. Sauté the sliced broccoli stems over medium-high heat until they are nicely browned. Remove them to a plate. This step is actually optional—you can simply add raw broccoli stems to the soup, but browning your food enhances the flavour.
3
Sauté your mirepoix (onion, celery, and carrots) until softened and translucent (not browned), about 5 minutes.
4
Sprinkle the flour over the vegetables and cook for another 3 minutes, stirring frequently, to remove the raw flour taste.
5
Add the sliced garlic and cook for about 30 seconds, just until aromatic and not browned.
6
Pour in about ½ cup (120 ml) of stock and whisk vigorously (the flour will dissolve into the stock and turn it into a thick liquid). Slowly pour in the rest of the stock while stirring and working out any lumps that may form. Return the reserved stems to the pot. Bring to a simmer and simmer for 20–30 minutes, until very tender, uncovered.
7
Purée the soup with a handheld immersion blender or in batches in a regular blender. Return it to the pot.
8
Add the milk and reserved broccoli florets. Simmer for about 15–20 minutes until the florets are cooked to your liking. If you like having carrot chunks in your broccoli soup, feel free to add some more chopped and peeled carrot at this time. When the broccoli is cooked to your liking, adjust the consistency of the soup, as it's possible at this point your soup will have the consistency of a cheese sauce—simply add water, stock, or milk to reach the desired consistency and ensure it's heated through.
9
Remove from heat and stir in the cheese. Taste the soup and adjust the seasoning with more salt and pepper. Enjoy!

FAQ

Can you make broccoli cheese soup ahead of time?+

Yes, you can make it up to 3 days ahead and store it in an airtight container in the fridge—just reheat gently on the stovetop, adding a splash of milk if it's thickened too much. You can also freeze it for up to 3 months, though the texture may be slightly less creamy after thawing.

Why is my broccoli cheese soup too thin or too thick?+

If it's too thin, mix 1 tbsp flour with 2 tbsp cold water to make a slurry and stir it in while simmering for a minute. If it's too thick, simply add more chicken stock or milk a little at a time until you reach your desired consistency.

What can I substitute for cheddar cheese in this recipe?+

Gruyère, Gouda, or a sharp white cheddar all work beautifully and give different flavor profiles—use the same amount as the recipe calls for. Avoid pre-shredded cheese with anti-caking agents if possible, as it won't melt as smoothly.

Do you have to sauté the broccoli stems first?+

Nope, it's totally optional! Sautéing them adds a subtle roasted flavor and deeper color to the soup, but you can skip that step and add raw sliced stems directly to the pot with the other vegetables if you're short on time.