Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Broccoli and Cheese Soup

Pin RecipeReview Recipe
close up shot of a bowl of Broccoli and Cheese Soup topped with shredded sharp cheese
Soup season is upon us, and this broccoli and cheddar soup has the best cheesy flavor and creamy texture for the perfect comfort food.
Jump to Recipe
Table of Contents
  1. Broccoli and Cheese Soup Ingredients
  2. How to Make This Broccoli and Cheese Soup Recipe
  3. How to Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Sometimes the best things in life are simple, and this broccoli and cheese soup is just one of those recipes that doesn’t need any bells or whistles to taste amazing! It’s hands down one of the best comfort food recipes packed with great flavor that you’ll ever taste.

It’s the time of year when soup recipes are the stars. Check out our cheeseburger soup and butternut squash soup to keep you warm.

close up overhead shot of a spoonful of broccoli and cheese soup topped with shredded cheese

Broccoli and Cheese Soup Ingredients

Broccoli and Cheese Soup raw ingredients that are labeled

You’ll need:

  • 8 tablespoons salted sweet cream butter
  • 1 cup finely chopped sweet yellow onion
  • 1 tablespoon fresh minced garlic
  • ⅓ cup all-purpose flour
  • 2½ cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3½ cups fresh broccoli florets
  • 3½ cups fresh shredded extra sharp cheese (+ ¼ cup for optional garnish)
  • ½ cup shredded parmesan cheese
  • 1½ teaspoons kosher salt
  • 1 teaspoon fresh cracked black pepper

PRO TIP:

It is best to grate your own cheese in this recipe. Pre-shredded cheese comes coated with an anti-caking agent, which prevents it from melting well.

SUBSTITUTIONS AND ADDITIONS

BROTH: You can substitute vegetable broth for chicken broth in this easy broccoli cheese soup recipe.

CHEESE: White sharp cheddar cheese is a great option in place of the yellow cheddar, but it will not have that same golden color.

CREAM: You can substitute half and half for the heavy cream, but the heavy cream is what makes it taste so rich.

kitchen tools you actually need

How to Make This Broccoli and Cheese Soup Recipe

STEP ONE: Using a 4 to 5 quart heavy-bottomed stockpot over medium-high heat, melt the butter.

STEP TWO: Add the onion and cook uncovered for 4 to 5 minutes, or until the onion is softened and translucent, stirring constantly.

Broccoli and Cheese Soup process shot of ingredients in a pot

STEP THREE: Lower the heat to medium-low and add the garlic. Cook for 1 minute, stirring constantly.

STEP FOUR: Add the flour, and cook for 1 minute, stirring the flour mixture constantly.

Broccoli and Cheese Soup process shot of flour added to the pot

STEP FIVE: Whisk in the chicken broth, milk, and heavy cream. Continue to whisk to combine and break any lumps.

Broccoli and Cheese Soup process shot of ingredients being whisked together in a pot

STEP SIX: Lower the heat to low heat and allow the soup to begin to thicken and slightly bubble.

STEP SEVEN: Add the broccoli. Continue to stir occasionally to keep the soup from scorching. Cook for 10 to 12 minutes, or until the broccoli softens. 

PRO TIP:

If you want a smoother soup and don’t want any big chunks of broccoli in the soup, you can blend it with an immersion blender or food processor.

Broccoli and Cheese Soup process shot of ingredients being stirred in a pot

STEP EIGHT: Remove the soup from the heat. Stir in the grated sharp cheddar cheese and parmesan. Stir until the cheese is completely incorporated into the hot soup. 

PRO TIP:

Make sure to take the pot off the heat before stirring in the cheese so that it doesn’t separate and curdle.

How to Serve

This delicious soup would be yummy, served in a bread bowl or with crusty bread on the side on a cold day. The whole family will love coming home to this soup simmering away on the stovetop.

Storage

IN THE FRIDGE: Store any leftovers of this amazing soup in an airtight container for up to 3 days.

IN THE FREEZER: We don’t recommend freezing this soup because of the milk and cheese in it. It is best to make this when you are ready to enjoy it.

close up shot of a bowl of broccoli and cheese soup topped with shredded cheese

This easy broccoli cheddar soup recipe has the creamiest and richest texture you’ve ever had. This is a filling and hearty soup that will keep you coming back for more once you have your first taste of it.

FREQUENTLY ASKED QUESTIONS

Can I freeze this cream of broccoli soup?

This great recipe won’t freeze well because of the milk and cheese in it.

Can I use frozen broccoli for this recipe?

While fresh is best, this creamy soup will also work with frozen broccoli that has been thawed and chopped into smaller pieces.

Can I blend this soup so that there are no broccoli chunks in it?

Our creamy broccoli soup would be delicious whether you keep the chunks of broccoli or blend it to be a smoother soup.

More Recipes You’ll Love

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
close up shot of a bowl of Broccoli and Cheese Soup topped with shredded sharp cheese

Broccoli and Cheese Soup

5 from 1 vote
Soup season is upon us, and this broccoli and cheddar soup has the best cheesy flavor and creamy texture for the perfect comfort food.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8

Ingredients
  

  • 8 tablespoons salted sweet cream butter
  • 1 cup sweet yellow onion finely chopped
  • 1 tablespoon fresh minced garlic
  • cup all-purpose flour
  • cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • cups fresh broccoli florets
  • cups fresh shredded extra sharp cheese
  • ¼ cup fresh shredded extra sharp cheese for optional garnish
  • ½ cup shredded parmesan cheese
  • teaspoons kosher salt
  • 1 teaspoon fresh cracked pepper

Instructions
 

  • Using a 4 to 5 quart heavy-bottomed stockpot over medium-high heat, melt the butter.
  • Add the onion and cook uncovered for 4 to 5 minutes, or until the onion is softened and translucent, stirring constantly.
  • Lower the heat to medium-low and add the garlic. Cook for 1 minute, stirring constantly.
  • Add the flour, and cook for 1 minute, stirring constantly.
  • Whisk in the chicken broth, milk, and heavy cream. Continue to whisk to combine and break any lumps.
  • Lower the heat to low and allow the soup to begin to thicken and slightly bubble.
  • Add the broccoli. Continue to stir occasionally to keep the soup from scorching. Cook for 10 to 12 minutes, or until the broccoli softens.
  • Remove the soup from the heat. Stir in the grated sharp cheddar cheese and parmesan. Stir until the cheese is completely incorporated.

Notes

PRO TIP: It is best to grate your own cheese in this recipe. Pre-shredded cheese comes coated with an anti-caking agent, which prevents it from melting well.
 
PRO TIP: If you want a smoother soup and don’t want any big chunks of broccoli in the soup, you can blend it with an immersion blender or food processor.
PRO TIP: Make sure to take the pot off the heat before stirring in the cheese so that it doesn’t separate and curdle.

Nutrition

Sodium: 1282mg | Calcium: 574mg | Vitamin C: 42mg | Vitamin A: 1722IU | Sugar: 5g | Fiber: 1g | Potassium: 387mg | Cholesterol: 138mg | Calories: 525kcal | Trans Fat: 1g | Monounsaturated Fat: 12g | Polyunsaturated Fat: 2g | Saturated Fat: 27g | Fat: 44g | Protein: 20g | Carbohydrates: 14g | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

get digital lazy cookbooks

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤

close up shot of Mongolian beef and noodle in a pan