This broccoli cheese soup is simple, creamy, and a perfect comfort classic. It has a silky soup base, just the right amount of broccoli and carrots, and some rich, creamy cheddar cheese.

Broccoli cheese soup essentials

If you need reminding, broccoli cheese soup brings several good things into your life: a delicate start with butter, garlic, and Onions, a silky soup base, small pieces of broccoli, thin slices of cheddar cheese, and a rich, creamy flavor. It’s delicious, full of vegetables and fresh, but it’s also very comfortable, humble, and full-bodied. We should all calm down now, right?

There’s salt, pepper, and paprika to taste, but hello, and very importantly, there’s hot, crusty bread to dip into.

If this soup isn’t the dictionary definition of fall cozy…

Well, there’s not even anything to say because it is. It just really is.

Frequently Asked Questions about Broccoli cheese soup

Can I use one type of milk?

If you only have milk and one of the milk, you should use whole milk or half milk and half milk instead of a glass of each. Avery’s recipe suggests using skimmed halves and halves as a cream thickener, which I know several people do when making other soups, but I usually keep it out of the fridge. I wanted to make a version with what I had in my fridge (whole milk, half and half), and it worked great!

Is frozen broccoli OK?

Yes, we do! If you want to wait before putting the frozen broccoli in (maybe 5 minutes later than the carrots), that makes the thing less mushy.

Can you freeze the soup?

We freeze a batch and reheat it in the microwave and stove. Both reheating methods are effective! Give the soup a good stir before serving.