Rich and creamy in flavor and velvety smooth, this Broccoli & Cheese Soup is loaded with fresh veggies and the bold flavor of shredded Cheddar cheese. Even better than Panera, it’s quick to make, budget-friendly, and perfect for pairing with all your favorite sides!
Table of Contents
Why You’ll Love This Broccoli & Cheese Soup
- It’s loaded with fresh veggies for flavor, nutrients, and fiber.
- Made with simple ingredients, it’s budget-friendly and great for feeding a crowd.
- All you’ll need is a large pot.
- You can store leftovers in the fridge or freezer to enjoy throughout the week.
Everything You’ll Need
Contrary to what the name suggests, there’s more to this broccoli cheese soup recipe than just broccoli and cheese. Take a look below to find everything we use to make it extra delicious and smooth.
- Unsalted Butter – This is used to sauté the veggies, enhancing their flavor.
- Veggies – Onions, broccoli, carrot, and garlic are included to add extra texture and nutrients and help make the soup thick.
- Flour – We use all-purpose flour, but a 1:1 gluten-free flour alternative would work, too.
- Half and Half and Milk – For the richest, creamiest broccoli cheese soup recipe you’ll ever taste, we highly recommend using whole milk. However, any percentage you have on hand will work.
- Chicken Stock – This helps thin out the broth without diluting the flavor. If preferred, chicken broth can be used instead.
- Cheese – Sharp Cheddar cheese will give you the most incredible flavor! For the best results, we recommend using a full block and grating it yourself. Trust us, it’s worth the little bit of extra work! Pre-shredded cheese just won’t give you the same results.
- Salt and Pepper – Use as little or as much as you’d like to season your soup.
How to Make Broccoli & Cheese Soup
This classic comfort food is super easy to make from home, and our recipe will give you a thick texture and bold taste that will leave you coming back for more.
- Sauté. In a large pot over medium heat, melt the butter. Then, sauté the onions and carrots until the onions are translucent. Add the garlic, and sprinkle flour on top. Continue to cook, for 1-2 minutes just until the flour is lightly toasted.
- Whisk. Pour in the half and half, milk, and chicken broth, whisking until the ingredients are well-incorporated and smooth.
- Cook. Add the broccoli to the pot, cover, and cook on low heat until the veggies are tender.
- Blend. Season your soup with salt and pepper. Then, transfer 2 cups to a blender. Or, use an immersion blender to purée it before returning it back to the pot. Turn the heat off, and slowly add the cheese ½ cup at a time.
- Serve. Once all of the ingredients have been combined, portion your soup into bowls, and enjoy!
This broccoli & cheese soup can definitely be served on its own as a complete meal. However, it’s also great with sides like a green goddess salad, homemade garlic bread with spinach and artichokes, or a side of labne. Or, serve it as an appetizer with main courses like:
- Turkey Caprese Sandwich
- Quick Couscous Salad with Chicken
- Coconut Chicken Tenders
- Beef Kofta Meatballs
How to Store
It’s rare that we’re ever lucky enough to have leftovers. However, if you do, this broccoli & cheese soup is easy to store for later and reheats like a dream!
Refrigerator: Let your soup cool, transfer it to an airtight container, and keep it in the fridge for up to 5 days.
Freezer: Transfer your soup to a freezer-safe container, making sure to leave a little room at the top in case it expands! Leftovers will stay fresh for up to 2 months.
To Reheat: Let your soup thaw in the fridge overnight. Then, warm it in the microwave or on the stovetop. Just be sure to use low heat to prevent the dairy from curdling!
Broccoli & Cheese Soup Common Questions
Cheddar cheese is what creates the classic flavor you look for in a broccoli and cheese soup recipe. We prefer extra sharp varieties. However, no matter what you use, you’ll want to make sure to buy a block and shred it yourself. Pre-shredded varieties just don’t taste the same and don’t melt very well.
Your soup should be plenty thick. However, if you want to thicken it further, mix equal parts butter and flour together to form a thick paste, and stir it into the soup. Or, whisk cornstarch with water or broth to form a gel, and stir it into the soup.
We prefer to use fresh broccoli, but frozen will work as well. Just be sure to let it thaw before adding it to the soup.
More Comfort Food Soups
Looking for more satisfying soup recipes? Check out some of our favorites below!
- Slow Cooker Creamy Chicken Wild Rice Soup
- Minestrone Soup (Copycat Olive Garden Minestrone)
- Pasta E Fagioli (Olive Garden Copycat Recipe)
- Roasted Tomato Soup with Parmesan Croutons
Broccoli & Cheese Soup Recipe
- 1/4 cup unsalted butter
- 1 medium onion chopped
- 1/4 cup all-purpose flour
- 2 cups half-and-half cream
- 1 cup whole milk
- 2 cups chicken stock or broth
- 18 ounces about 4 cups broccoli florets, chopped into bite size pieces
- 1 cup carrot sliced
- 1 clove garlic minced
- 8 ounces 2 cups sharp cheddar cheese, freshly grated, room temp
- Kosher salt to taste
- Black pepper to taste
- Melt butter and saute the onions and carrots until the onions are translucent. Add garlic and sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
- Whisk in milk, half & half, and chicken broth
- Add the broccoli. Cover and cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
- Add salt and pepper. Transfer 2 cups of the soup to a blender or use an immersion blender and gently pulse. Do not over process or it will puree it. Return back to the pot, and turn the heat off. Slowly add freshly grated cheese, 1/2 cup at a time, stirring in between. This will ensure that the soup does not curdle!
- Store in the fridge for 3-4 days.
Nutrition information is automatically calculated, so should only be used as an approximation.