This broccoli cheese soup recipe started as my attempt to recreate the famous restaurant version at home. You know the one, thick, velvety, loaded with cheddar, the soup I used to order every single time. I figured it could not be that hard, and honestly, it is not. After a few tries I landed on a version my family likes even more than the original, and this broccoli cheese soup recipe has been on repeat in our kitchen ever since.
The funniest part? My youngest claimed to hate broccoli. Hates it. Then she tried this soup, went quiet for a minute, and asked for seconds. That is the power of a good cheese sauce. Tender broccoli, sharp cheddar, and a creamy broth, all in one pot in about 30 minutes. This easy homemade broccoli cheese soup recipe is pure comfort in a bowl.
Quick facts: This broccoli cheese soup recipe takes 30 minutes total, serves 6, and reheats beautifully.
Why You Will Love This Recipe
- Ready in 30 minutes. One pot, weeknight friendly, faster than takeout.
- Better than the restaurant version. Fresher, cheesier, and you control the salt.
- Thick and velvety. The flour roux gives it that spoon-coating body without any weird shortcuts.
- Kid approved. Even self-declared broccoli haters ask for seconds.
- Simple ingredients. Broccoli, cheddar, and pantry staples, nothing fancy.
- Great leftovers. It reheats beautifully for lunch the next day.
Ingredients You Will Need
Nothing complicated for what this broccoli cheese soup recipe needs. The two things worth getting right: real sharp cheddar (not the pre-shredded bag, it melts better when you shred it yourself) and fresh broccoli.
- 4 tablespoons butter
- 1 medium onion, diced
- 1 cup shredded carrots
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth: I use low sodium so I can control the salt.
- 2 cups half-and-half
- 4 cups broccoli florets, chopped small
- 2 cups sharp cheddar cheese, freshly shredded
- Salt and black pepper, to taste
- Pinch of nutmeg (optional): my little secret, it makes the cheese taste cheesier.
Ingredient Notes
- Cheddar: Sharp or extra sharp gives the most flavor. Shred it from a block, because pre-shredded cheese has anti-caking starch that can make the soup grainy.
- Broccoli: Fresh florets give the best texture. You can add the peeled, chopped stems too.
- Half-and-half: Gives a creamy body without being too heavy. Whole milk makes a lighter, thinner soup.
How to Make Broccoli Cheese Soup
Here is the step-by-step broccoli cheese soup recipe. The golden rule: add the cheese off the heat, in handfuls, or it can turn grainy instead of silky.
- Cook the vegetables. Melt the butter in a large pot over medium heat. Add the onion and carrots and cook for 4 to 5 minutes until the onion is soft. Stir in the garlic and cook for 1 minute.
- Make the roux. Sprinkle the flour over the vegetables and stir constantly for 2 minutes. It will look pasty, that is exactly right. This is what thickens the soup.
- Add the liquids. Slowly pour in the broth while whisking so no lumps form. Then stir in the half-and-half. Bring to a gentle simmer.
- Cook the broccoli. Add the broccoli florets and simmer for 10 to 12 minutes, until the broccoli is tender and the soup has thickened.
- Melt the cheese. Take the pot off the heat. Add the shredded cheddar a handful at a time, stirring until each handful melts before adding the next. Stir in the nutmeg if using.
- Season and serve. Taste and add salt and pepper until it tastes right. Ladle into bowls while it is steaming hot.
Why This Broccoli Cheese Soup Recipe Works
A good broccoli cheese soup recipe comes down to three things. First, the roux. Cooking flour in butter before adding liquid gives the soup real body, thick and velvety, not thin or gluey. Second, small broccoli pieces. Chopping the florets small means every spoonful has broccoli and cheese together, no giant tree trunks. Third, cheese off the heat. Cheddar added over gentle heat melts silky smooth. Boiled cheese goes grainy, and nobody wants that.
My Best Tips for Perfect Soup
Shred your own cheddar. The pre-shredded bag has anti-caking starch that makes the soup grainy. A block and a box grater take two minutes and melt so much better.
Chop the broccoli small. Big florets cook unevenly and hog the spoon. Small pieces mean perfect bites.
Whisk when adding broth. Pour slowly and whisk well to avoid lumps in the roux. Lumpy soup is sad soup.
Cheese goes in off the heat. This is the big one. Take the pot off the burner, then add cheese a handful at a time. Patience here pays off.
It thickens as it sits. This broccoli cheese soup recipe gets thicker as it cools. If it gets too thick the next day, just stir in a splash of milk when reheating.
Easy Variations to Try
This broccoli cheese soup recipe is easy to change up. These are my family’s favorite twists.
- Extra cheesy: stir in an extra cup of cheddar at the end. No judgment here.
- With potato: add one diced potato with the broccoli for an even heartier soup.
- Spicy kick: a pinch of cayenne or red pepper flakes wakes everything up.
- In a bread bowl: ladle it into hollowed-out bread rolls for the full restaurant experience.
- Lighter version: swap the half-and-half for whole milk. A little thinner, still delicious.
What to Serve With Broccoli Cheese Soup
Honestly, this broccoli cheese soup recipe needs nothing more than crusty bread for dunking. A bread bowl if you are feeling fancy. A simple side salad keeps things balanced. And on full soup weeks we rotate it with our creamy tomato soup recipe, our chicken noodle soup recipe, our chicken potato soup recipe, and our chicken mushroom soup recipe.
How to Store and Reheat
This broccoli cheese soup recipe stores well, with one little thing to know about reheating.
In the Refrigerator
Let it cool, then refrigerate within 2 hours in a covered container and use within 3 to 4 days. Reheat gently on the stove over low heat, stirring often, until steaming hot (165°F / 74°C). If it thickened up overnight, stir in a splash of milk.
In the Freezer
You can freeze it for up to 2 months, but cheese soups can turn slightly grainy after freezing. It still tastes fine. Thaw overnight in the fridge and reheat very gently, whisking well. Honestly, this one is so quick to make fresh that I usually just make a new batch.
Final Thoughts
This broccoli cheese soup recipe is the one that converted a broccoli hater in my own house. I hope it does the same magic at your table. If you try it, come back and tell me how it went. I read every comment.
Frequently Asked Questions
Can I use frozen broccoli?
Yes. Use about 4 cups of frozen florets and add them straight from the freezer in this broccoli cheese soup recipe. They may need a couple of extra minutes to get tender.
Why is my soup grainy?
Almost always the cheese. Either pre-shredded cheese with anti-caking starch, or cheese added over heat that was too high. Shred your own cheddar and add it off the heat, a handful at a time.
Can I make this vegetarian?
Easily. Just use vegetable broth instead of chicken broth in this broccoli cheese soup recipe. Everything else is already vegetarian.
Can I make this in a slow cooker?
You can adapt this broccoli cheese soup recipe, but the roux step is hard to skip. My honest advice: the stovetop version takes 30 minutes, which is faster than the slow cooker anyway.
How do I thicken it more?
Let it simmer a few extra minutes, it thickens as it cooks and as it sits. For a much thicker soup, mash some of the broccoli against the side of the pot with a spoon.
How many people does this broccoli cheese soup serve?
About 6 bowls, around 1½ cups each. Double the recipe for a crowd and use a larger pot.
Can I use the broccoli stems?
Yes. Peel the tough outer layer, chop the stems small, and add them with the florets. They cook in the same time and add extra broccoli flavor.
Can I use a different cheese?
Yes. A mix of sharp cheddar and a little Gruyère or Monterey Jack melts beautifully. Shred it yourself and add it off the heat, a handful at a time.
Broccoli Cheese Soup Recipe
Ingredients
Equipment
Method
- Melt butter in a large pot over medium heat. Cook onion and carrots 4 to 5 minutes until onion is soft, then garlic 1 minute.
- Sprinkle flour over vegetables and stir constantly 2 minutes until pasty.
- Slowly pour in broth while whisking to avoid lumps, then stir in half-and-half. Bring to a gentle simmer.
- Add broccoli and simmer 10 to 12 minutes until tender and soup has thickened.
- Remove pot from heat. Add cheddar a handful at a time, stirring until melted. Stir in nutmeg if using.
- Taste, adjust salt and pepper, and ladle into bowls.
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