Creamy Broccoli Cheese Soup – Comforting Soups Recipes for Fall
Soup has a way of fixing everything. Long day? Grab a bowl. Cold toes? Get the soup. Questionable leftovers? You guessed it—soup.
This creamy broccoli cheese soup isn’t just dinner. It’s a warm hug in a bowl. I remember the first time I made it—my kitchen smelled like melted cheese dreams and roasted veggies. I stood over the pot, stealing spoonfuls, hoping no one would notice. Spoiler: they noticed. And they wanted more.
If you're like me and love easy soup recipes that make you feel like you've accomplished something heroic (without chopping 16 ingredients), then this one’s your new best friend. It’s simple, it’s cozy, and it hits the spot. Whether you’re browsing different soups recipes or just need a quick fall fix, this soup’s got you.
Servings: 6 servings
Ingredients
- 4 cups fresh broccoli florets
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups half-and-half or whole milk
- 2 cups shredded sharp cheddar cheese
- Salt and black pepper to taste
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and garlic, and sauté until they smell like they mean business—about 4 minutes.
- Whisk in the flour. Keep stirring until it looks like a paste. No lumps, no panic.
- Slowly pour in the broth while whisking. Then stir in the milk. Let it simmer for 5–6 minutes until it thickens just enough to coat the back of a spoon.
- Toss in the broccoli. Let it cook uncovered for about 10–12 minutes, or until the broccoli is fork-tender.
- Remove the pot from heat. Stir in the cheddar until melted and glorious. Add salt and pepper to taste.
- Serve hot, with crusty bread if you're feeling fancy—or just a big spoon if you're not.