This one’s for the days when you want something soft, warm, and slightly cheesy — without needing five pots or a culinary degree. A simple cream of broccoli cheese soup recipe can be a quiet kind of joy. You know what I mean — the kind that doesn’t ask for much but delivers exactly what you didn’t know you needed.

It doesn’t try too hard. It just works. Broccoli, cheese, and a creamy base that’s rich without feeling heavy. This creamy broccoli cheese soup holds that rare balance — comforting but not dull, indulgent but not greasy.

I’ve played with this a lot — more cream, less cheese, extra garlic, no onion. This version feels right. It leans into the broccoli while the cheddar brings everything home. And the cream cheese broccoli soup recipe part? That’s what gives it that silky finish you don’t forget.

Active Time: 10 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

This is pantry-meets-fridge cooking. No weird ingredients or ten-step prep.

• Butter, 2 tablespoons
• Onion, chopped — small, nothing fancy
• Garlic, 2 cloves, minced
• Broccoli florets, 4 cups
• Broth — vegetable or chicken, 3 cups
• Milk, 1 cup (2% or whole both do the trick)
• Cream cheese, about 120g — softened, not cold
• Cheddar, shredded — 1½ cups
• Salt, black pepper — season like you mean it
• Optional: nutmeg or smoked paprika (just a pinch)

Instructions

Preparation

Melt the butter in a wide pot. Add onion and garlic. Let them get soft but not brown — you want mellow, not harsh.

Toss in the broccoli. Let it sit in that buttery mix for a minute or two. Then pour in the broth and bring it all to a slow simmer. Cover the pot. Let it do its thing for about 10 minutes until the broccoli softens up.

A few small moves that matter

• Cut broccoli into bite-sized bits — makes the soup smoother later
• Don’t go wild on the garlic — you want it to play nice, not dominate

Cooking

Turn the heat off. Blend the soup with an immersion blender right in the pot. If you’re using a stand blender, work in small batches — hot liquid + sealed lid = kitchen disaster.

Put the pot back on low heat. Stir in cream cheese until it disappears. Add the milk. Slowly mix in the cheddar. Let it melt in, don’t rush it. You’ll feel the soup thicken. Season to taste.

Serving

Ladle it hot into bowls. Sprinkle with extra cheese, add a little crunch if you’re into croutons. A crack of pepper. Maybe a drizzle of olive oil. That’s all.

It’s filling on its own, but throw in some crusty bread and it suddenly feels like dinner with purpose.

Nutritional Value Per One Serving

Nutrition Facts
Calories: 310
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
Sodium: 620mg
Total Carbohydrates: 15g
Dietary Fiber: 3g
Sugars: 5g
Protein: 12g

Tips and Variations

This is a strong base. Play with it however you want.

Try this

• Add chopped carrots or a handful of spinach — makes it heartier
• Swap cheddar for a blend if you’re bored of orange cheese
• A few chili flakes give it a back-end kick

And don’t skip the cream cheese. That’s where the cheesy cream of broccoli soup really shines. It smooths out every spoonful without making it feel like you’re eating a brick.

Conclusion

You don’t need a long explanation for this one. This is your best cream of broccoli soup with cheese kind of meal. Easy. Creamy. Cheesy in the right way. The kind of homemade broccoli cheese soup recipe you make once and start craving regularly.

It doesn’t shout. It just shows up, warms you from the inside, and keeps things calm. That’s enough.