Broccoli Cheese Soup

Broccoli cheese soup is the ultimate comfort dish—warm, creamy, cheesy, and filled with tender bites of broccoli that melt in your mouth. Whether you’re curled up on a chilly day or need a quick weeknight meal, this soup hits the spot every time. Unlike store-bought or even restaurant versions, making your own allows for perfect customization—extra sharp cheddar, creamier texture, or even hidden veggies for picky eaters. It’s a one-pot wonder that’s ready in just about 30 minutes and tastes like it simmered all day. This is the broccoli cheese soup recipe every home cook needs in their back pocket.

Why You’ll Love This Recipe

this recipe

• One-Pot Simplicity: Easy cleanup, fewer dishes—what’s not to love?
• Quick & Satisfying: Ready in under 30 minutes without sacrificing flavor.
• Rich and Creamy: Thanks to real cheddar and whole milk (no processed cheese here).
• Customizable: Use fresh or frozen broccoli, add extra veggies or protein, or blend for smoothness.
• Family-Friendly: Even kids who “don’t like broccoli” end up asking for seconds.
• Panera Copycat Flavor: Without the long lines or high price.

Ingredients

Here’s what you’ll need to make a delicious pot of broccoli cheese soup:

• 6 tablespoons unsalted butter
• 1 cup yellow onion, chopped
• ½ cup celery, finely minced
• ¼ cup all-purpose flour
• 2 cups chicken broth (or vegetable broth for vegetarian option)
• 1 teaspoon kosher salt
• ½ teaspoon coarse ground black pepper
• 6 cups broccoli, chopped into small florets
• 1 cup finely grated carrots (about 2 medium carrots)
• 2 cups whole milk (or half-and-half for extra creaminess)
• 3 cups sharp cheddar cheese, shredded from a block (not pre-shredded)

Optional Add-ins:

• A pinch of nutmeg or cayenne for warmth
• A handful of grated parmesan for depth
• Diced cooked bacon or shredded rotisserie chicken for protein
• Crusty bread or bread bowl for serving

Instructions

Follow these simple steps to make creamy, flavorful broccoli cheese soup from scratch:

1. Sauté the base
   In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add chopped onions and minced celery. Cook for 4–5 minutes, stirring occasionally, until the onions turn translucent.
2. Make the roux
   Sprinkle in the flour and whisk continuously for 1 minute. This helps create a thick and creamy base.
3. Add the broth
   Slowly pour in the chicken broth while whisking to avoid lumps. Stir in salt and pepper.
4. Simmer the veggies
   Add the chopped broccoli and grated carrots. Reduce heat to low and cover the pot. Let it cook for 10 minutes, or until the broccoli is just tender.
5. Finish with dairy and cheese
   Slowly stir in the milk, keeping the heat on low. Once warmed through (but not boiling), add the shredded cheddar cheese a handful at a time. Stir gently until melted and fully incorporated.
6. Adjust consistency
   For a smoother soup, use an immersion blender to puree part or all of the soup. For a chunkier texture, leave it as-is or mash lightly with a potato masher.
7. Serve
   Ladle hot soup into bowls. Garnish with extra cheddar, chives, or crumbled bacon if desired.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 8
• Difficulty: Easy
• Method: Stovetop
• Course: Dinner, Soup
• Cuisine: American

🥄 Nutrition Facts (Per Serving – Approximate)

• Calories: 337 kcal
• Protein: 15g
• Carbohydrates: 14g
• Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 73mg
• Sodium: 835mg
• Fiber: 2g
• Sugar: 5g
• Vitamin A: 3910 IU
• Vitamin C: 67.2 mg
• Calcium: 424 mg
• Iron: 1.2 mg

Tips & Variations

Take your broccoli cheese soup to the next level with these pro tips and tasty twists:

✅ Chef’s Tips

• Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can prevent smooth melting. For the creamiest texture, shred it fresh.
• Don’t Boil After Adding Dairy: Keep the heat low when stirring in milk and cheese to avoid curdling or separation.
• Cut Broccoli Small: The smaller the florets, the faster they’ll cook and blend seamlessly into the soup.
• Use a Blender (Optional): For a silky texture, puree the soup with an immersion blender or regular blender. Or mash part of it for a chunky-yet-creamy balance.

🥦 Delicious Variations

• Make It Vegetarian: Swap chicken broth for vegetable broth.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce.
• Extra Protein: Stir in shredded rotisserie chicken or cooked crumbled bacon.
• Cheese Swap: Try a combo of cheddar and Gruyère, Monterey Jack, or Parmesan for unique flavor.
• Bread Bowl Bonus: Serve in a toasted sourdough bread bowl for that Panera-style presentation.

Broccoli Cheese Soup

This creamy broccoli cheese soup is packed with cheddar flavor and comforting goodness. Perfect for busy weeknights or meal prep, it comes together in just 30 minutes.

Print Recipe Pin Recipe

25 minutes mins

Total Time 30 minutes mins

Servings: 8

Course: Soup

Cuisine: American

Calories: 335

Ingredients Equipment Method Notes

Ingredients

  

• – 6 tablespoons unsalted butter
• – 1 cup yellow onion chopped
• – ½ cup celery minced
• – ¼ cup all-purpose flour
• – 2 cups chicken broth or vegetable broth
• – 1 teaspoon kosher salt
• – ½ teaspoon coarse ground black pepper
• – 6 cups broccoli chopped into small florets
• – 1 cup grated carrots about 2 medium carrots
• – 2 cups whole milk or half-and-half
• – 3 cups sharp cheddar cheese shredded from a block

Equipment

• – Dutch oven or large soup pot
• Whisk
• – Immersion blender or potato masher (optional)

Method

 

1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery; sauté 4–5 minutes until translucent.
2. Whisk in the flour and cook for 1 minute to form a roux.
3. Slowly add chicken broth while whisking to avoid lumps. Stir in salt and pepper.
4. Add broccoli and carrots. Cover and simmer over low heat for 10 minutes.
5. Stir in milk, keeping the heat low.
6. Gradually add cheddar cheese, stirring gently until melted and smooth.
7. Adjust consistency as desired using a blender or potato masher.
8. Serve hot with toppings of choice.

Notes

– For a vegetarian version, substitute vegetable broth.
– Shred cheese from a block for smoother melting.
– Do not boil after adding milk or cheese.

FAQs

Here are answers to the most common questions about making broccoli cheese soup at home:

Can I use frozen broccoli instead of fresh?

Yes! Frozen broccoli works well and cooks a bit faster since it’s pre-blanched. Just make sure to thaw it slightly before adding, and adjust cook time accordingly.

Why did my soup turn grainy or curdled?

This usually happens if the milk or cheese is added too quickly or over high heat. Keep the temperature low and add dairy gradually while stirring constantly. Also, use freshly shredded cheese for smoother results.

How do I thicken the soup if it’s too thin?

You can mix 1 tablespoon of cornstarch with 2 tablespoons of cold broth or water, then stir it into the hot soup and simmer until thickened. Alternatively, add more cheese or purée part of the soup to naturally thicken it.

Can I make this soup ahead of time?

Absolutely. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring often.

Can I freeze broccoli cheese soup?

Yes, but it’s best to freeze it before adding the milk and cheese. Dairy doesn’t freeze well and may separate when reheated. Add those ingredients after thawing and reheating the base.

Conclusion

There’s something timeless and heartwarming about a bowl of broccoli cheese soup. Whether you’re making it for a cozy night in or meal prepping for the week, this recipe delivers richness, comfort, and satisfying flavor every single time. It’s simple enough for beginners but delicious enough to impress family or guests.