Creamy Cheesy Broccoli Soup with Crunchy Homemade Croutons
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A bowl of Cheesy Broccoli Soup is the ultimate comfort food, perfect for cozy evenings and chilly days.
This rich, creamy soup is packed with flavor, and the crispy garlic croutons are the perfect crunchy finish!
Whether you’re enjoying it as a cozy lunch or serving it as a starter for dinner, this broccoli cheddar soup is a family favorite. Pair it with some crusty bread for the ultimate comfort food experience.
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Where is the Recipe Card?
To print the recipe card, scroll to the bottom of this post. For all the tips, keep reading!
Cheesy Broccoli Soup Recipe:
Number of Servings: 4
Prep Time: 10 minutes | Cook Time: 20 minutes
Total Time: 30 minutes
While you may prefer to skip to the recipe card, we recommend reading through the blog post to avoid missing valuable tips and substitution suggestions and to ensure you have the necessary ingredients, equipment, and understanding of the steps and timings.
What Is Cheesy Broccoli Soup?
Cheesy Broccoli Soup is a hearty, creamy dish perfect for the colder months.
It’s loaded with delicious veggies like broccoli and carrots, blended into a rich, cheesy broth. This recipe gives you all the classic flavors of a broccoli cheese soup, with the added bonus of homemade garlic croutons.
This soup can easily be a meal on its own or paired with grilled cheese sandwiches (try our Gourmet Grilled Cheese recipe) or a simple green salad.
It’s a great option when you crave something comforting and filling. This dish will be perfect for a casual weeknight dinner or a special weekend lunch.
Soup Season Recipes
For more soup season goodness, check out our recipes for Baked Potato Soup with Cheese and Bacon, Loaded Cauliflower Soup, and classic Tomato Soup.
We also have another Broccoli Cheese Soup recipe prepared in an Instant Pot and a Vegan Slow Cooker Vegetable Soup Recipe.
You’ll find all of our Soup Recipes here.
Ingredients for Cheesy Broccoli Soup
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- Olive Oil and Butter—To sauté the veggies and add richness to the soup.
- Onion and Carrots—Add a sweet, savory base flavor to the soup.
- Garlic—Used in both the soup and croutons.
- Dill—Adds an herbal, slightly tangy flavor. If you don’t like the taste of dill, substitute it with thyme, rosemary, or oregano.
- All-Purpose Flour—Also known as plain flour, it thickens the soup and helps to give it that creamy texture.
- Vegetable Stock/Broth—This forms the base of the soup. You can swap this with chicken broth for extra flavor.
- Broccoli Florets And Stems—The star ingredient! Both the florets and tender stems add texture.
- Whole Milk And Heavy Cream—Adds creaminess to the soup.
- Cheddar Cheese—Sharp cheddar cheese melts into the soup, giving it a rich, cheesy flavor. It’s always best to shred/grate your own cheese.
- Baguette—Cubed and baked into crunchy garlic croutons.
- Sea Salt And Black Pepper—To taste, bringing out all the flavors.
The complete list of ingredients with measurements is on the recipe card at the end of this post. The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
Recipe Tips
Here are some handy tips to make sure your cheese soup recipe turns out perfectly every time:
- Use all the broccoli: Don’t discard broccoli stems; it’s good to eat!
- Don’t rush the roux: When adding the flour, cook it long enough to remove the raw taste but not so long that it browns.
- Simmer on medium-low heat: This ensures the broccoli becomes tender without overcooking.
- Whisk in the cheese slowly: Add the cheese bit by bit, stirring constantly to prevent clumping.
- Blend or leave chunky: You can blend the soup using an immersion blender for a smooth texture or leave it chunky for a more rustic feel.
- Season to taste: Always taste and adjust with salt and pepper—store-bought broth, stock, or bouillon may have more salt than you realize.
Storing Leftovers & Freezing
If you have leftover broccoli cheese soup, you can easily store it and enjoy it later:
- Storing Leftovers:
- Transfer the cooled soup to an airtight container and store it in the fridge for up to 3 days. To keep the garlic croutons crispy, store them separately in a sealed container.
- Freezing Instructions:
- Let the soup cool completely before transferring (without toppings and croutons) to a freezer-safe container.
- Alternatively, pour the soup into a freezer bag and lay it flat for space-saving storage.
- To keep track of your food storage, label each dish with its name, date, thawing instructions, and reheating instructions.
- Store in the freezer for up to 3 months.
- Let it thaw overnight in the fridge, and reheat it gently on the stovetop, stirring frequently.
- When reheating, you may want to add a little extra cream or broth if the soup has thickened too much in the fridge or freezer.
- With all leftovers, ensure the food looks and smells okay before consuming.
- Safe Minimum Internal Temperature Chart for Cooking
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
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Printable Cheesy Broccoli Soup Recipe Card
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Cheesy Broccoli Soup
Ingredients
- 1 small baguette cubed into bite-sized pieces
- 5 Tbsp butter divided
- 5 garlic cloves minced and divided
- 1 Tbsp olive oil
- 1 medium onion finely diced
- 2 carrots finely diced
- 1 tsp dried dill
- 3 Tbsp all-purpose flour
- 3 cup vegetable broth
- 3 cup broccoli florets broken into bite-sized pieces
- ½ cup whole milk
- ½ cup heavy cream
- 2 cup shredded cheddar cheese
- sea salt and black pepper to taste
Instructions
- Preheat the oven to 350°F/180°C/Gas 4
- Melt the 3 tablespoons of butter and toss the baguette pieces with the butter and 3 minced garlic cloves on a rimmed baking sheet. Season with salt and pepper, and place the baguette in the oven to roast for 10-15 minutes until golden and crunchy around the edges. Remove and set aside.
- Heat olive oil and the remaining 2 tablespoons of butter in a medium soup pot over medium heat.
- Add onion, carrots, and the remaining 2 garlic cloves. Season to taste with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the veggies soften slightly.
- Sprinkle in the flour and dill; stir well. Continue cooking for another minute, just until the raw flour taste cooks out.
- Pour in the vegetable stock and bring the soup to a steady simmer.
- Once the soup starts simmering, add the broccoli florets and cook for 10-12 minutes until tender.
- Add in the milk, heavy cream, and cheddar cheese and continue cooking, stirring constantly, until the cheese melts. Taste and adjust the seasoning, if needed.
- Ladle into serving bowls. Garnish with the crispy garlic croutons and additional shredded cheese. Enjoy!
SUGGESTED PRODUCTS
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Dinner Party Menu Suggestions
You’ve made the soup, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Easy Cheesy Garlic Bread
- Salad: Apple Salad Recipe with Toasted Hazelnuts
- Main Dish: Stuffed Pork Tenderloin with Apples and Walnuts
- Side Dish: Rosemary Garlic Mashed Potatoes
- Beverage: Sparkling Apple Ginger Punch
- Dessert: Chocolate Walnut Brownies