When the weather turns cold, this is the soup I reach for. It’s thick, creamy and loaded with tender broccoli and sharp cheddar, and it comes together in about 40 minutes.
No cans, no packets, just real ingredients you probably already have. It’s the kind of dinner the whole family actually gets excited about, especially with a hunk of crusty bread for dunking.
Why You’ll Love Mama’s Broccoli & Cheese Soup
- Made from scratch with simple, real ingredients
- Ready in about 40 minutes, perfect for busy weeknights
- Kid-friendly: cheese makes the broccoli disappear fast
- Freezer-friendly and great for leftovers
- Pairs easily: add crispy bacon or pancetta, Italian sausage or another protein you desire
Mama’s Broccoli & Cheese Soup Ingredient Notes
- Butter: Builds flavor with the onion and makes the roux.
- Onion and garlic: The flavor base.
- Flour: Thickens the soup. Cook it for a minute or two so it doesn’t taste raw.
- Milk and half-and-half: Whole milk plus half-and-half gives a rich, creamy soup without being too heavy.
- Chicken or vegetable broth: If you don’t have broth, water will work just fine.
- Fresh broccoli: Chop the florets small, and peel and dice the tender part of the stems too, so nothing goes to waste.
- Sharp cheddar: Shred it yourself from a block. Pre-shredded cheese has anti-caking agents that can make soup grainy.
- Seasonings: Salt & pepper. To add some interest, an option would be pinch of nutmeg or paprika, or a little Dijon or dry mustard to make the cheese flavor pop.
Tips for Smooth, Non-Grainy Soup
- Shred your own cheese. This is the biggest one.
- Keep it at a gentle simmer. Boiling dairy can make it separate.
- Add the cheese off the heat or on low, a handful at a time.
- Let the cheese come to room temperature while the soup simmers, so it melts more easily.
- Use whole milk and half-and-half. Skim milk is more likely to curdle and makes a thin soup.
- Too thick? Stir in a splash of broth or milk. Too thin? Simmer a few more minutes before adding the cheese.
Variations
- Extra veggie: Add a diced potato or a cup of cauliflower with the broccoli.
- Bacon: Top with crispy crumbled bacon.
- Vegetarian: Use vegetable broth.
- A little heat: Add a pinch of cayenne, or use pepper jack for part of the cheddar.
- Bread bowls: Serve in hollowed-out sourdough rounds.
- Cheese swap: Try half cheddar and half Gruyère or Colby Jack.
Make-Ahead, Storage, Freezing and Reheating
- Make ahead: Make it up to 2 days ahead and keep it covered in the fridge.
- Storage: Refrigerate in an airtight container for 3–4 days.
- Freezing: Freeze for up to 3 months. Dairy soups can separate a little once thawed, so a good whisk while reheating brings it back together.
- Reheating: Thaw overnight in the fridge, then warm gently on the stove over medium-low heat, stirring often. Add a splash of milk if it’s too thick. In the microwave, heat in short bursts and stir between each one.
What to Serve with Broccoli Cheese Soup
- Crusty bread, homemade rolls or sourdough
- Grilled cheese or ham sandwiches
- A simple green salad
- Cornbread or biscuits
- Saltine or oyster crackers for topping
Mama's Broccoli & Cheese Soup
Ingredients
- 1/4 cup Onion, chopped fine
- 1/3 cup butter
- 2 cloves garlic, minced
- 1/3 cup all purpose flour
- 1 tsp pepper, or to taste
- 4 cups whole milk
- 12 oz sharp cheddar cheese
- 1 bunch broccoli / 3 cups frozen, chopped fine
- 3 cups water / broth
- 2 tbsp chicken bouillon paste
- 1 tsp salt, or to taste
Instructions
- In a large stock pot or dutch oven, cook onion in butter until tender. 5-7 minutes.
- Once onion is cooked, add garlic in to cook for 30 seconds.
- Stir in flour & pepper. Whisk for 1-2 minutes, until flour is cooked.
- Slowly add milk while whisking. Whisk until slightly thickened, stirring constantly.
- Add cheese & stir until melted. Once melted remove from heat. (do not boil)
- In a separate small saucepan, combine water, bouillon paste and broccoli.
- Cook broccoli until pieces are soft and tender. DO NOT DRAIN.
- Combine the cooked broccoli & water with the cheese soup.
- Stir together until well combined. Heat until hot, do not boil.
- Serve with crusty bread.
