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Easy Broccoli Cheese Soup

Easy Broccoli Cheese Soup is one of the best comfort food recipes you can make this week. It is loaded with broccoli and chunky vegetables in a creamy, cheesy broth.

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Broccoli cheese soup in a bread bowl on a plate.

If you love broccoli cheddar soup, this recipe is going to be your new favorite! It comes together in one pan and is ready in under an hour. Serve it up in homemade bread bowls for a filling and delicious dinner.

Why You Will Love this Easy Broccoli Cheese Soup Recipe

  • Better than Panera Bread Broccoli Cheddar Soup: If you love Panera’s broccoli cheddar soup, this version is even better and it’s really simple to make at home.
  • Feeds a Crowd: This makes a big batch of soup that will feed a crowd or make the best leftovers for a quick lunch or another dinner.
  • Easy Weeknight Dinner: This one-pot broccoli cheese soup is super simple to make and it is loaded with fresh vegetables for a hearty and filling meal.

Ingredients Needed for The Best Broccoli Cheddar Soup

  • Fresh Broccoli – frozen broccoli will work too.
  • Yellow Onion
  • Carrots
  • Celery
  • Fresh Garlic
  • Olive Oil
  • Salted Butter
  • Chicken Broth – Use vegetable broth if you are want a vegetarian soup.
  • Heavy Whipping Cream
  • Whole Milk – or substitute half and half for the cream and milk.
  • Corn Starch
  • Kosher Salt
  • Fresh Ground Black Pepper
  • Dry Mustard
  • Smoked Paprika
  • Sharp Cheddar Cheese – shredded
  • Bread Bowls – optional for serving.

Step-By-Step Directions for Broccoli Cheese Soup

Collage: Chopped broccoli, onions, carrots, celery and garlic, Cooking in a pan, adding broth.
  1. Slice the stems from the broccoli and dice. Separate the broccoli florets into bite-size pieces. Dice the onions, carrots and celery.
  2. Pour olive oil in a dutch oven or large soup pot and add the butter. Place over medium-high heat and add the onions, carrots, celery and diced broccoli stems. Cook, stirring often for 5 minutes. Stir in the minced garlic and cook another 2- 3 minutes.
  3. Add the broth and bring the mixture to a low boil.
Making broccoli cheddar soup collage.
  1. Stir in the fresh broccoli florets. Cook 5 minutes or until broccoli is tender.
  2. Mix cream, milk and corn starch together. Pour into the soup, stirring to combined. Season with salt, pepper, dry mustard and smoked paprika. Continue to cook, stirring occasionally until soup is slightly thickened, about 5 minutes.
Collage adding shredded cheese to broccoli cheese soup - mixed.
  1. Remove from heat and stir in shredded cheddar cheese until well combined.
Bread bowl with broccoli cheese soup.
  1. Spoon into a bread bowl or soup bowl and serve immediately.

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Recipe Notes for Homemade Broccoli Cheddar Soup

  • Blended Soup: If you prefer a creamy texture for this cheesy soup, use an immersion blender after adding the cream mixture, blending until smooth. You can also use a potato masher if your vegetables are really softened.  Follow remaining directions.
  • Add-Ins: Cooked rice or quinoa can be added at the point with the cream mixture if desired.
  • Protein: Rotisserie chicken or any leftover chicken pieces can be stirred in with the broccoli florets if desired for a more hearty chicken and broccoli cheese soup.
  • Cheese Variations: Use a good quality cheese for this soup and definitely grate it yourself. Pre-shredded cheese has additives and doesn’t melt as well. Cheddar is the classic option, Dubliner, Monterey Jack or gouda are also great options.
  • Garnish Ideas: Red pepper flakes, chopped fresh herbs or crunchy croutons are a great way to garnish this soup.
  • Storage: Store leftover broccoli soup in an airtight container in the refrigerator up to 4 days. Freeze in a freezer safe container up to 3 months.
  • Reheat: Cook over medium heat in a pan. Stir in a bit of milk if the soup is too thick, cooking until heated through.

More Easy Soup Recipes You Will Love

  • Sausage Potato Soup is a quick and easy 30 minute dinner that has so much flavor with just a few ingredients. It will remind you of Zuppa Toscana from Olive Garden and it is always a hit with the whole family.
  • Easy Chicken and Dumplings is one of our go-to meals on a cold day. It is ready in about 30 minutes and the perfect short-cut recipe for busy weeknights.
  • Hamburger Vegetable Soup is so delicious for a filling meal that you can feel good about feeding your family. Made with lean ground beef and loaded with your favorite vegetables. Simple ingredients that make the best soup.
  • Easy Clam Chowder is a creamy and delicious soup loaded with potatoes, vegetables and clams in a creamy broth. A quick dinner for any night of the week and delicious enough for special occasions.
Broccoli cheese soup in a bread bowl.

Get dinner on the table in under an hour with this hearty and delicious Broccoli Cheddar Soup recipe. It’s the best hot soup recipe full of cheesy flavor and extra veggies that tastes so good on a cold day.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Yield: 6

Easy Broccoli-Cheese Soup

Bread bowl of broccoli cheese soup.

Easy Broccoli Cheese Soup is one of the best comfort food recipes you can make this week. It is loaded with broccoli and chunky vegetables in a creamy, cheesy broth.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 medium heads broccoli or 2 packages (10 oz each) frozen broccoli florets
  • 1 large yellow onion, diced
  • 3 small carrots, diced
  • 2 stalks celery, diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 tablespoons corn starch
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon smoked paprika
  • 3 cups shredded cheddar cheese
  • Bread Bowls - Optional for Serving

Instructions

  1. Slice the stems from the broccoli and dice about 2 cups of the stems. Separate the broccoli florets into bite-size pieces.  
  2. Pour olive oil in a dutch oven or large soup pot and add the butter. Place over medium-high heat and add the onions, carrots, celery and diced broccoli stems. Cook, stirring often for 5 minutes. Stir in the minced garlic and cook another 2- 3 minutes.
  3. Add the chicken broth and bring the mixture to a low boil. 
  4. Stir in the fresh broccoli florets. Cook 5 minutes or until broccoli is tender. 
  5. Mix milk, cream and corn starch together. Pour into the soup, stirring to combined. Season with salt, pepper, dry mustard and smoked paprika. Continue to cook, stirring occasionally until soup is slightly thickened, about 5 minutes.
  6. Remove from heat and stir in shredded cheddar cheese until well combined. 
  7. Spoon into a bread bowl or soup bowl and serve immediately.

Notes

  • Blended Soup: If you prefer a creamy texture for this cheesy soup, use an immersion blender after adding the cream mixture, blending until smooth. Follow remaining directions. You can also use a potato masher if your vegetables are really softened. 
  • Add-Ins: Cooked rice or quinoa can be added at the point with the cream mixture if desired. 
  • Protein: Rotisserie chicken or any leftover chicken pieces can be stirred in with the broccoli florets if desired for a more hearty chicken and broccoli cheese soup.
  • Cheese Variations: Use a good quality cheese for this soup and definitely grate it yourself. Pre-shredded cheese has additives and doesn't melt as well. Cheddar is the classic option, Dubliner, Monterey Jack or gouda are also great options. 
  • Garnish Ideas: Red pepper flakes, chopped fresh herbs or crunchy croutons are a great way to garnish this soup.
  • Storage: Store leftover broccoli soup in an airtight container in the refrigerator up to 4 days. Freeze in a freezer safe container up to 3 months.
  • Reheat: Cook over medium heat in a pan. Stir in a bit of milk if the soup is too thick, cooking until heated through.
  • Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 646Total Fat: 46gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 122mgSodium: 1525mgCarbohydrates: 37gFiber: 4gSugar: 11gProtein: 24g

    Nutritional calculations are estimated and may not be accurate.

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    3 Comments

    1. I made this in my Dutch oven, and it was fantastic. We will take this over Panera any day. The heavy cream made it so creamy and comforting, and the broccoli was tender and delicious. The kids added some red pepper flakes on top for spice. We will be making this often.

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