This broccoli cheese soup is seriously creamy, flavorful, and delicious! Simply roast your vegetables toss them in the blender with milk and cheddar cheese, and blend until creamy.
Broccoli cheddar soup is a staple in our house. We grew up ordering broccoli cheese soup whenever it was available and making it at home! We wanted this broccoli cheese soup to actually taste a little like broccoli and vegetables so we roasted everything together and blended it until smooth.
Another goal when developing this soup was making sure it was super creamy. We accomplished this by adding cheddar cheese that was super melty and blending starchy, cooked potatoes.
What You Need for Broccoli Cheese Soup
As for ingredients, you’ll need vegetables, milk, broth, and cheddar cheese. Roasted, melted, and blended into a delicious soup.
This is hands-down our favorite Dutch oven. It’s a 6.75 quart enameled cast iron Dutch oven that’s super high-quality and gorgeous.
Substitutions + Variations
We used red potatoes to cream up this broccoli soup, but Idaho or Yukon gold potatoes would work, too.
We recommend using cheddar cheese, but Fontina or Monterey cheese would be delicious as well. If you are a big Velveeta fan, try our Velveeta Broccoli Cheese Soup.
don’t have shredded cheese?
Don’t have shredded cheese, but have a block of cheese? Check out our post on how to grate cheese WITHOUT a cheese grater!
Can I use a different cheese in this broccoli cheese soup?
You sure can! We use cheddar cheese because the flavor pairs so nicely with broccoli and it melts so well! If you are short on cheddar cheese use any of the following cheeses (or a mixture) in place of cheddar cheese. Just be sure you shred it first!
Why is my broccoli cheese soup curdling?
Sometimes broccoli cheese soup will curdle because the soup has gotten too hot too quickly. The proteins have tightened in the cheese because of the sudden change in heat.
To avoid this, we removed the broth from the heat and slowly whisked in the milk so that the liquid wasn’t scorching hot, but still warm enough to melt the cheese.
This soup will last about 5 days in the refrigerator if stored in an airtight container.
To reheat the broccoli cheese soup, place the soup into a stock pot over low/medium heat. Slowly add in an extra 1/2 cup to 1 cup of milk and stir until the soup is thinned and creamy.
Yes, this broccoli cheese soup can be frozen! After blending the soup, let it cool completely before placing it in a freezer-safe container and place it in the freezer for up to three months.
What to Serve with Broccoli Cheese Soup
Broccoli Cheese Soup
- 8 cups chopped broccoli
- 1 medium white onion chopped
- 1 head of garlic cut in half
- 1 large red potato chopped
- 2 tablespoons olive oil
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 5 cups shredded yellow cheddar cheese
- 4 cups chicken broth
- 1 cup 2% milk
- Preheat the oven to 400ºF and spray a baking sheet with non-stick cooking spray or drizzle with olive oil.
- Next, add the broccoli, onion, garlic, and potato to the baking sheet.
- Drizzle the vegetables with salt, pepper, and garlic powder and toss vegetables until they are coated in oil and spice.
- Place the baking sheet in the oven and bake for 35-40 minutes (or until potatoes are soft), tossing the vegetables half way through.
- While the vegetables are roasting, bring the chicken broth to a boil and then remove from heat and slowly whisk in the milk.
- When the vegetables are soft remove them from the oven and remove 2 cups of vegetables from the pan and set them aside for later. These vegetables will be added to the soup right before serving for more of a chunky broccoli soup.
- Next, carefully squeeze the garlic cloves from the head of garlic into the blender (being sure discard the paper from the head of garlic) the paper on the outside of the .
- Add the rest of the vegetables to the blender along with the cheese and hot broth.
- Blend on high until all ingredients are combined and the soup is smooth.
- Finally, add in the last two cups of vegetables to the pureed soup, mix, and enjoy.