Creamy broccoli cheese soup is pure comfort in a bowl – rich, velvety, and packed with sharp cheddar flavor, ready in under 30 minutes. A bag of frozen broccoli does the heavy lifting while butter, onion, garlic, and cream build the base. The homemade version beats any restaurant bowl, and a double batch means lunch is sorted for days.
There are few things as comforting as a warm bowl of soup, and this Creamy Broccoli Cheese Soup is pure comfort in a bowl. It’s a recipe we come back to all year long, but especially when we need a quick, soul-soothing meal. My husband, a die-hard fan of the version from Ruby Tuesday, swears this homemade recipe is even better. It’s rich, velvety, and packed with cheesy goodness—and the best part? It comes together in under 30 minutes. I often make a double batch just so I have delicious leftovers for lunch throughout the week. Get ready to fall in love with your new favorite soup!
Ingredients
• 3 tablespoons / 42g (1.48 oz) salted butter
• ½ cup / 75g (2.65 oz) chopped white onions
• 2 cloves garlic, minced
• 1 16-ounce / 450g (15.9 oz) bag frozen broccoli florets
• 3 cups / 720ml vegetable broth
• 2 cups / 225g (7.9 oz) shredded sharp cheddar cheese, plus extra for garnish
• 1 cup / 240ml heavy whipping cream
• Salt and ground black pepper, to taste
Instructions
1. Melt the butter in a large stockpot or Dutch oven over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are soft and translucent, about 3-4 minutes.
2. Pour in the vegetable broth and add the frozen broccoli. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to maintain a steady simmer. Cook for about 15 minutes, or until the broccoli is fork-tender, stirring occasionally.
3. Reduce the heat to the lowest setting to prevent the soup from curdling. Slowly stir in the shredded cheddar cheese and heavy cream. Continue stirring gently until the cheese is completely melted and the soup is smooth and creamy.
4. Season generously with salt and pepper to your liking. Serve immediately, garnished with an extra sprinkle of sharp cheddar cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• Serving Size: 1 bowl (approx. 1.5 cups)
• Calories: 450 kcal
• Fat: 38g
• Carbohydrates: 12g
• Protein: 18g
• Sodium: 950mg
• (Note: is an estimate and may vary based on used.)
Pro Tips
• for the Best Broccoli Cheese Soup
• Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Shredding a block of sharp cheddar yourself will result in a much smoother, creamier texture.
• For a smoother soup, use an immersion blender to partially or fully blend the soup before adding the cheese and cream. This is great for picky eaters who don’t like large broccoli chunks.
• Don’t let the soup boil after adding the dairy. High heat can cause the cream and cheese to curdle or separate. Keep the heat on the lowest setting while melting the cheese.
• Add a pinch of nutmeg or mustard powder along with the salt and pepper. These ‘secret’ enhance the cheesy flavor without being overpowering.
FAQ
Q: How can I make this broccoli cheese soup smoother
A: For a smoother soup, use an immersion blender to partially or fully blend the soup before adding the cheese and cream. This is a great way to break down the broccoli chunks.
Q: Can I use pre-shredded cheese for this recipe
A: It is highly recommended to use freshly shredded cheese from a block. Pre-shredded cheese contains anti-caking agents that can give the soup a grainy texture, whereas freshly shredded cheese ensures a much smoother, creamier result.
Q: How do I prevent my broccoli cheese soup from curdling
A: To prevent curdling, reduce the heat to the lowest possible setting before stirring in the heavy cream and cheddar cheese. It is crucial not to let the soup boil after adding the dairy ingredients, as high heat can cause them to separate.
Q: How long does this soup last in the fridge
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days, making it perfect for meal prep.
Pro Tips
- Shred the cheddar from a block yourself. Pre-shredded cheese is coated with anti-caking agents that leave the soup grainy instead of silky.
- Drop the heat to its lowest setting before stirring in the cheese and cream – high heat makes dairy curdle or separate, and there is no coming back from that.
- For a smoother soup, blend it partially or fully with an immersion blender right before adding the cheese and cream – ideal if large broccoli chunks are not your thing.
- Season with a pinch of nutmeg or mustard powder alongside the salt and pepper; both quietly boost the cheesy flavor without being noticeable on their own.
- Leftovers keep in an airtight container in the refrigerator for up to 5 days – reheat gently on low so the cheese base stays smooth.
Frequently Asked Questions
How do I keep the soup from curdling?
Never let it boil once the dairy goes in. Reduce the heat to the lowest setting before adding the shredded cheddar and heavy cream, and stir gently until melted.
Can I use frozen broccoli?
The recipe is built around one 16-ounce bag of frozen broccoli florets. Simmer it in the vegetable broth for about 15 minutes until fork-tender before the cheese goes in.
How long do leftovers keep?
Up to 5 days in an airtight container in the refrigerator. Warm it over low heat so the cheese melts back into the soup smoothly.
Is this broccoli cheese soup keto-friendly?
Yes – 12g carbs per bowl with 38g of fat and 18g protein, and all of it from real food: butter, cream, cheddar, and broccoli.
Recipe card below.
More Recipes You’ll Love
Creamy Broccoli Cheese Soup
Ingredients
Method
- Melt the butter in a large stockpot or Dutch oven over medium heat.
- Add the chopped onions and minced garlic, sautéing until the onions are soft and translucent, about 3-4 minutes.
- Pour in the vegetable broth and add the frozen broccoli. Increase the heat to high and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to maintain a steady simmer.
- Cook for about 15 minutes, or until the broccoli is fork-tender, stirring occasionally.
- Reduce the heat to the lowest setting to prevent the soup from curdling. Slowly stir in the shredded cheddar cheese and heavy cream.
- Continue stirring gently until the cheese is completely melted and the soup is smooth and creamy.
- Season generously with salt and pepper to your liking.
- Serve immediately, garnished with an extra sprinkle of sharp cheddar cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Don't let the soup boil after adding the dairy. High heat can cause the cream and cheese to curdle or separate.
- Keep the heat on the lowest setting while melting the cheese.
- Add a pinch of nutmeg or mustard powder along with the salt and pepper. These 'secret' enhance the cheesy flavor without being overpowering.
