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+ servings

Broccoli and Cheese Soup

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.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Cuisine American
Servings 8
Calories 525 kcal


  • 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


  • 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.


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.


Sodium: 1282mgCalcium: 574mgVitamin C: 42mgVitamin A: 1722IUSugar: 5gFiber: 1gPotassium: 387mgCholesterol: 138mgCalories: 525kcalTrans Fat: 1gMonounsaturated Fat: 12gPolyunsaturated Fat: 2gSaturated Fat: 27gFat: 44gProtein: 20gCarbohydrates: 14gIron: 1mg