Cheesy Broccoli Soup Recipe
Comforting Broccoli and Cheddar Soup with loads of broccoli, white cheddar cheese, a creamy texture and sharp, savory flavor. This wholesome soup is a perfect choice for a cozy meal.
How to Make the Best Cheesy Broccoli Soup
Few soups are as comforting as a rich, creamy broccoli cheddar soup. This version is packed with tender broccoli florets and sharp white cheddar cheese, creating a velvety texture with a savory, slightly tangy flavor. The addition of mustard powder and a touch of nutmeg gives it a subtle depth that sets it apart from ordinary cheese soups.
What makes this recipe special is the balance between the vegetables and the cheese. You get a generous amount of broccoli in every spoonful, so it feels wholesome and satisfying rather than just heavy. The parmesan adds an extra layer of umami, while the apple cider vinegar brightens everything up and keeps the richness from becoming overwhelming.
Serve this soup with crusty bread for dipping or top it with homemade croutons for a bit of crunch. It’s perfect for a cozy weeknight dinner or as a starter for a holiday meal. Leftovers reheat beautifully—just add a splash of broth or milk to thin it out if needed.
Cheesy Broccoli Soup
Comforting Broccoli and Cheddar Soup with loads of broccoli, white cheddar cheese, a creamy texture and sharp, savory flavor. This wholesome soup is a perfect choice for a cozy meal.
Ingredients
Soup Base
Seasonings
Liquids and Cheese
Instructions
Cooking the Soup
- In a large dutch oven or large pot, sauté the onions in butter over medium heat until tender. Add garlic and carrots and stir for a minute.
- Add broccoli, mustard, thyme, salt, pepper, nutmeg, and broth. Simmer, covered for 15-20 minutes until the broccoli is soft.
- Turn heat off, add the milk and use an immersion blender or blend in batches in a regular blender for ultra smooth texture. Remember not to fill up a blender with hot liquid—blend in small batches, less than half full, holding the lid down firmly covered with a kitchen towel.
- Pour back into the pot. Add both cheeses, whisk them in to melt, and turn the heat on low if needed to melt the cheese. Add vinegar and a pinch of cayenne if desired.
- Adjust with salt, more broth, or vinegar to taste.
- Serve warm with parmesan, croutons or bread.
Notes
- Do not use pre-grated cheese as it contains anti-caking agents that prevent smooth melting. Grate your cheese fresh from a block for best results.
- You can substitute dijon mustard for the dry mustard powder and omit the vinegar.
- For a plant-based version, use olive oil, vegetable broth, and your favorite plant-based milk.
