This creamy broccoli cheese soup is the perfect comfort food for any season. Quick, easy, and packed with flavor.

Scale

4 cups broccoli florets (chopped)

1 small onion (diced)

2 cloves garlic (minced)

1/4 cup unsalted butter

1/4 cup all-purpose flour

2 cups vegetable broth

2 cups milk or half-and-half

2 cups sharp cheddar cheese (shredded)

Salt and pepper to taste

Optional: pinch of nutmeg or cayenne

Cook Mode Prevent your screen from going dark

In a large pot, melt butter and sauté onion and garlic until soft.

Whisk in flour to form a roux and cook for 1–2 minutes.

Slowly add broth while whisking; bring to a gentle simmer.

Add broccoli and cook until tender, about 10–12 minutes.

Stir in milk, then add shredded cheese in batches, stirring gently.

Season with salt, pepper, and optional spices. Simmer without boiling.

Blend part of the soup if desired for creaminess, then serve warm.

For best texture, use freshly shredded cheese.

Avoid boiling after cheese is added to prevent graininess.

This soup can be frozen before adding dairy for later reheating.