By Meal Prep Ideas 
Ingredients In Broccoli Cheese Soup
Broccoli cheese soup, in case you needed reminding, is going to bring several good things into your life:
- Butter and garlic and onions.
- A silky-smooth soup base of cream and broth.
- Little bite-sized bits of just-right broccoli.
- Thinly sliced carrots.
- A sharp, creamy finish from cheddar cheese.
And there’s salt, there’s pepper, and there’s paprika to season, but hello VERY IMPORTANT there’s also hot crusty bread for dipping.
It’s flavorful, it’s veg-loaded and fresh, but it’s also extremely comforting, unassuming, and mellow. And I think we could all use a little more mellow right about now, yes?
How To Make Broccoli Cheese Soup
Alright, let’s do this! Just a few steps and you’re in creamy, dreamy, broccoli cheese soup heaven.
- Sauté The Aromatics: Butter, onion, and garlic. All the good house smells are happening!
- Make The Creamy Base: You’ll start by making a roux (don’t worry, you’ve got this!) and then will whisk in the milk and half and half.
- Add Veggies and Spices: Broccoli and carrots are ready for their moment!
- Finish With Cheese: Extra sharp cheddar cheese, please! Stir it in and you’ve done it! Broccoli cheese soup at the ready.
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What To Serve with Broccoli Cheese Soup
- Salad: I would recommend this Simple Green Salad! It offsets the heavy creaminess of the soup really nicely and tastes so fresh alongside it.
- Sandwich: Almost like a little Panera you-pick-two! This is great with a turkey sandwich, or if you really want to lean into the cheesiness, a grilled cheese.
- Bread: Some simple toasted bread is perfect, but I also LOVE this garlic bread for dipping.
Common Questions About This Broccoli Cheese Soup
Can I use just one type of milk?
You should be able to use all milk or all half and half rather than 1 cup of each if you only have one of the two. Averie’s recipe suggests fat-free half and half as the creamy thickener, and I know several people who swear by that for other soups as well, but that’s not an ingredient I usually keep in my fridge. I wanted to make a version with what I almost always have in my fridge (which is whole milk, and half and half) and it worked beautifully!
Does this work with frozen broccoli?
Yes! If you’d like to wait a bit to put the frozen broccoli in (maybe five minutes after the carrots), that might make things a little less mushy.
Can you freeze this soup?
We froze a batch and reheated in both the microwave and on the stovetop. Both reheating methods work well! Just give the soup a good stir before serving.
How can I make this vegan?
We’ve got a recipe for that! Made with almond milk, lots of veggies, nutritional yeast, and some eat-straight-off-the-pan croutons. Check it out here!
How long can you store leftover soup in the fridge?
This keeps for 3-4 days in the fridge, but I’d try to eat it in within the first two days! If it’s too thick, just add a little bit of water or broth to loosen it up.
Can you add meat to broccoli cheese soup?
I actually like this best without meat. But if you wanted to add some extra protein, shredded chicken breast would be best here!
This recipe was inspired by some intense Google searching to find the very best method of making broccoli cheese soup – and the Averie Cooks recipe was the clear winner of the internet, so that is what largely inspired this recipe! The only changes I made were using two different types of full-fat dairy because that’s what I normally keep stocked, and a slight tweak of the seasoning.