Cheesy Broccoli Soup is the ultimate comfort food that is creamy, packed with tender broccoli, and loaded with cheddar cheese. It’s simple and quick enough for busy weeknight dinners, yet so satisfying. But the real surprise? It tastes like it simmered all day… and only you’ll know how easy it really was.
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This post was originally posted on 10/9/2020 and updated on 03/26/2025.
Why We Love This Cheesy Broccoli Soup
- One-Pot Wonder: Less mess, less stress, more flavor.
- Weeknight Ready: Quick, easy, and made with simple ingredients you probably already have.
- Ultra Comforting: Cozy and comforting makes it perfect for chilly nights or when you need a pick-me-up. It's a warm hug in a bowl.
- Customizable: Add extra veggies, toss in leftover chicken, or serve in a bread bowl for a heartier twist.
- Family Approved: Creamy, cheesy goodness with just enough broccoli throughout. The entire family will eat this up!
Cheesy Broccoli Soup Recipe Ingredients
- Onion
- Celery
- Salted Butter
- Minced Garlic
- Unbleached All Purpose Flour
- Vegetable Broth
- Milk
- Heavy Cream
- Extra Sharp Cheddar Cheese
- Broccoli Florets
- Salt
- Black Pepper
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter. Taste and season before serving to make sure there is enough salt.
- All Purpose Flour: Whole wheat flour or white whole flour can be used. The flour is used to make the roux and thicken the soup. Any of those flours will work to do that.
- Vegetable Broth: Chicken broth, stock or bone broth can all be used. Use vegetable broth to keep it vegetarian.
- Milk: I use 2% cows milk, but you can use what you drink. Whole milk or half and half will make it more richer.
- Heavy Cream: You can use half and half, but the soup won't be as rich and thick.
- Sharp Cheddar Cheese: You can substitute with white cheddar, mild cheddar, Monterey jack or a combination of all! Sometimes, I like to substitute a little of the sharp cheddar with Parmesan. Gives the soup a really good flavor!
- Broccoli Florets: In a pinch you can use frozen broccoli. Let it thaw and drain out any excess liquid. You can also substitute or add other veggies. Shredded carrots, cauliflower florets or a diced potato are all great options.
How to Make Cheesy Broccoli Soup
- First, dice the onion, celery and garlic, then shred the cheese. Take half of the broccoli and coarsely chop it so some are full florets and the rest is in small pieces.
- Next in a large dutch oven or soup pot, melt the butter over medium heat. Add the diced onions and celery, cook until onions are translucent. About 4-5 minutes.
- Then add minced garlic and cook an additional minute or until garlic is fragrant.
- Now sprinkle the flour over the onions, celery, garlic and butter and stir it up. Let it cook 1-2 minutes until the flour is somewhat golden.
- Slowly add in the vegetable broth while stirring.
- Then stir in the milk, cream, and all the broccoli.
- Simmer the soup for 15-20 minutes, stirring often, until the broccoli florets are tender and the soup has thickened. If the soup starts to bubble, reduce heat to medium-low.
- Once the broccoli is fork tender and the soup has thickened enough to coat the back of a spoon, stir in shredded cheese one handful at a time until it is all melted.
- Taste and season with salt and black pepper. Serve and Enjoy!
What to Serve with Broccoli and Cheese Soup
Bread, sandwiches or a simple green salad are some of my favorite things to serve with soup. Here are some ideas:
- Bread: Toast some bread for dipping or plan ahead and make some of these Easy Dinner Rolls or Homemade Garlic Breadsticks.
- Sandwiches: Serve with a classic grilled cheese or this fancy but easy Parmesan Crusted Grilled Cheese. A simple turkey sandwich, ham sandwich or a grilled chicken sandwich would make a great duo with this soup.
- Green Salad: Serve a simple side salad or Caesar salad for something fresh alongside this rich and hearty soup.
Storing Cheesy Broccoli Soup
Storing: Let any leftover broccoli soup cool and then store in an airtight container in the fridge for up to 4 days.
Reheating: Reheat the soup on the stove over low heat or in the microwave until warmed through.
Freezing: This cheesy broccoli soup can be frozen, however sometimes the texture can change when it's thawed. The cream may split a little bit, but it still tastes yummy and it hasn't stopped me from freezing it. Let the soup cool completely, then either package it up in freezer safe airtight containers or freezer bags. Don't forget to label and date.
Quick Tip*** freezer bags are great, because they freeze flat and then can be stacked to save room in the freezer.
Thawing: Thaw the soup in the fridge overnight or as long as it takes and then follow the reheating instructions above being sure to stir it really well and often while reheating.
Heather's Favorite Tools for this Recipe
- I love using a Dutch Oven for soups and chilis. They heat evenly and they will last forever if taken care of properly.
- A garlic press works great if you want to use fresh garlic and not have to chop it. I use a Pampered Chef one but this garlic press from OXO is great too!
- A box grater to shred your own cheese. I use mine almost every day!
Tips for the Best Broccoli Cheddar Soup Recipe
- Gather and prepare all your ingredients ahead of time. This makes the recipe easier and quicker to make. It also ensures that there is no forgotten ingredient or mistakes.
- Shred your own cheese. Shredding your own cheese will create a smooth texture because there is no anti-caking agent on it. Anti-caking agents can leave the soup with a gritty texture.
- Be patient with the cheese. Stir in a handful at a time, allowing the cheese to melt after each addition before adding more. If all the cheese is added at once, it will clump up and not melt smoothly.
- Chop half of the broccoli before adding it to the soup. Doing this is easier then using an immersion blender and removing some of the big florets from the cooked soup. Plus, it creates the best texture.
- Season the soup after the cheese has been added, that way the soup isn't over seasoned with salt.
More Easy Soup Recipes:
- Easy Clam Chowder
- Chicken Taco Soup
- Easy 3 Bean Chili
- Chicken Wild Rice Soup
- Creamy Corn Chowder
- Easy Tomato Soup
- Classic Chicken Noodle
- Chicken Dumpling Soup
- Split Pea Soup - Instant Pot and Crock Pot!
Did you make this recipe? Rate it!
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Cheesy Broccoli Soup
Cheesy Broccoli Soup is the ultimate comfort food that is creamy, packed with tender broccoli, and loaded with cheddar cheese. It’s simple and quick enough for busy weeknight dinners, yet so satisfying. But the real surprise? It tastes like it simmered all day… and only you’ll know how easy it really was.
Servings: 8
Ingredients
- ½ cup salted butter
- 1 small onion, diced
- 1 celery stalk, diced
- 1 teaspoon minced garlic
- ½ cup unbleached all purpose flour
- 4 cups vegetable broth
- 2 cups milk
- 2 cups heavy cream
- 4 cups broccoli florets, ½ chopped
- 4 cups shredded extra sharp cheddar cheese
- salt and black pepper, to taste
Instructions
- In a large dutch oven or soup pot, melt butter over medium heat. Add onions and celery. Cook until onions are translucent, 4-5 minutes.
- Stir in minced garlic and cook another minute until fragrant.
- Sprinkle flour over onions and celery and stir it all together. Cook for 1-2 minutes until the flour starts to turn golden.
- Slowly pour in vegetable broth while stirring until it's smooth.
- Stir in milk, cream and all the broccoli.
- Simmer soup for 15-20 minutes, stirring often, until broccoli is fork tender and soup has thickened enough to coat a spoon. If the soup starts to boil reduce heat to medium-low.
- Stir in shredded cheese, a handful at a time and stirring until melted after each addition.
- Season with salt and pepper if needed. Serve and enjoy!
Nutrition
Calories: 618kcal | Carbohydrates: 17g | Protein: 19g | Fat: 54g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 991mg | Potassium: 354mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2392IU | Vitamin C: 42mg | Calcium: 538mg | Iron: 1mg
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