Broccoli Cheese Soup  Step by Step

This creamy broccoli cheese soup is the perfect comfort food for cooler days, but it’s delicious any time of the year. Rich, smooth, and full of flavor, this soup comes together easily with simple ingredients and delivers a restaurant-quality result right at home.

Today, I’ll walk you through how to make it step by step.

Ingredients

Vegetables

• 4–5 cups broccoli florets, cut into bite-size pieces

• ½ cup finely chopped broccoli stems

• 1½ cups finely chopped yellow onion

• 1½ cups finely chopped carrots

• 1 small celery rib, finely minced

• 3 garlic cloves, finely minced

Fats & Thickener

• 3 tablespoons butter

• 2 tablespoons bacon grease

• ⅓ cup all-purpose flour

Liquids

• 4 cups chicken stock

• 2 cups half-and-half

Seasonings

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• ¼ teaspoon nutmeg

• ½ teaspoon freshly ground black pepper

• Salt to taste

• ½ teaspoon yellow mustard (or Dijon)

• ½ teaspoon red pepper flakes (optional)

Cheese

• 12 ounces sharp cheddar cheese, freshly grated

Optional for Serving

• Extra cheddar cheese

• Reserved broccoli pieces

• Toasted bread or croutons

Instructions

1. Prepare the broccoli

Cut broccoli florets into small, bite-size pieces. Roughly chop the stems into very small pieces (about ½ cup). Set aside a small portion of broccoli for garnish if desired.

2. Sauté the aromatics

Heat a large Dutch oven over medium-low heat.
Add butter and bacon grease and allow them to melt.

Add the chopped onions and cook until slightly translucent.
Stir in carrots and celery and cook for 2–3 minutes, allowing the vegetables to release their flavor.

Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.

3. Add the broccoli

Add all the broccoli to the pot. Toss gently for about 2 minutes until it turns a vibrant green.
This step enhances both color and flavor.

4. Season the soup base

Add:

• Onion powder

• Garlic powder

• Nutmeg

• Black pepper

Stir well to combine.

Remove a small portion of the vegetables and reserve for garnish.

5. Make the roux

Sprinkle flour evenly over the vegetables.
Stir continuously for 2–3 minutes to cook the flour and form a roux.

Allow the flour to lightly brown—this adds depth and prevents a raw flour taste.

6. Add liquids

Slowly pour in the chicken stock, stirring constantly to deglaze the bottom of the pot.

Add the half-and-half and stir until smooth.

Season with salt to taste, mustard, and red pepper flakes (if using).

7. Simmer gently

Let the soup simmer uncovered for about 10 minutes over low heat.

You want gentle bubbles—not a boil.

8. Add the cheese

Lower the heat.
Gradually add the shredded cheddar cheese, a handful at a time, stirring until fully melted before adding more.

The soup should become creamy and smooth.

Optional Toasted Bread

Brush sliced bread with butter and toast in a 425°F (220°C) oven for 6–7 minutes, flipping halfway, until golden and crisp.

Serving

Ladle soup into bowls and garnish with:

• Reserved broccoli

• Extra shredded cheese

Serve hot with toasted bread or croutons.

Tips for Best Results

• Always use freshly grated cheese for smoother melting

• Keep heat low when adding cheese to prevent separation

• Bacon grease adds depth but can be replaced with butter if preferred

Final Thoughts

This broccoli cheese soup is rich, comforting, and packed with flavor. It’s perfect for family dinners, cozy evenings, or whenever you need a bowl of pure comfort.