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Broccoli Cheese Soup

This Broccoli Cheese Soup recipe has a thick and creamy cheddar cheese broth with perfectly cooked broccoli and thin slices of carrots. It’s an easy recipe with simple ingredients that your family will love!

A bowl of Broccoli Cheese Soup with a spoon in it.

Broccoli Cheese Soup

A big ol’ bowl of Broccoli Cheese Soup is the definition of cozy. This is one of the very first soup recipes I ever tackled in the kitchen, and over the years, I’ve made every mistake in the book. 👀

Luckily, I’ve perfected the ingredients, seasonings, and technique for this soup and I’m here to share the KEYS to success with you. I can promise you’ll end up with the BEST, creamiest, and most flavorful soup there is.

Be sure to check out my tips and tricks below, it’s worth the quick read and you’ll be glad you did!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Soften the onions in melted butter. Add garlic, hot sauce, Worcestershire sauce, and seasonings. Add flour and cook for 2 minutes. Add chicken broth in small splashes, stirring continuously. (*Note: The Worcestershire sauce and hot sauce are flavor enhancers that can’t be tasted outright.)

Onions and butter in a pot next to a pot with chicken broth being added to roux.

Add the half & half in small splashes, stirring continuously. Bring to a gentle boil and let it concentrate and reduce for 5 minutes, uncovered. Add the broccoli and carrots and cover partially. Simmer for 10 minutes, or until the broccoli is fork tender. 

Adding cream, broccoli, and carrots to Broccoli Cheese Soup.

Optional: Use an immersion blender and give the soup a quick blend in one spot, then stir to combine so that it’s still got some texture.

Reduce heat to low and sprinkle in the cheddar cheese, stirring continuously. Remove from heat and serve!

Adding cheese to a Broccoli Cheese Soup.

The KEY to Thick and Creamy Soup

  • The Roux: The base of this soup is a combination of butter and flour, which is a roux. In order to preserve the thickness of the soup, you want to avoid breaking the roux. Do this by adding the chicken broth and half & half in very small splashes, stirring continuously. This will maintain a thick base.
  • More Simmering = Thicker Soup: Once the broth and half & half are added, the soup is left to simmer for 5 minutes, uncovered. During this time, water evaporates, which concentrates the flavor of the soup and thickens it. It’s then left to simmer longer after the broccoli is added. This makes a big difference in the thickness of the soup.
  • Add the Cheese Over LOW Heat:  It may seem counterintuitive, but a super hot base won’t make the cheese melt better, it will actually cause the dairy to separate and will create a grainy consistency. To ensure a creamy consistency, gradually add the cheese over LOW heat, to keep it creamy.
  • Shred the Cheese From a block: Packaged cheese contains anti-caking agents which prevent it from clumping together in the bag, but also prevents it from melting as well as freshly shredded cheese. Definitely shred from a block for this soup.
  • I use Cracker Barrel Sharp Yellow Cheese  and Belgioioso Parmesan Cheese for this recipe.

Pro Tips

  • Using Frozen Broccoli: I like to use fresh broccoli in this recipe as it’s such a key component in the soup and the texture of fresh is best. Frozen tends to come out little mushier but can be used if needed.
  • The mustard powder, Worcestershire- sauce, and hot sauce  in this recipe are flavor enhancers that you can’t taste outright. I use Frank’s hot sauce.
  • An equal amount of yellow or Dijon mustard may be added if you don’t have mustard powder.
  • Nutmeg is pretty potent so be sure to use just a pinch. 
  • You can skip the Parmesan cheese if preferred, but I like the flavor it adds!
  • Be sure to try my Beer Cheese Soup recipe next! 

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • This soup doesn’t reheat exactly back to its original consistency once reheated, but the flavor is still great.

A bowl of creamy Broccoli Cheese Soup with a spoon scooping it up.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • Immersion Blender– To blend the soup right in the soup pot! (An optional step, I give it a very quick blend in just one spot so that it still has some texture.)
  • Box Cheese Grater- Shred the cheese from a block for best results, it will melt and taste much better than packaged shredded cheese.
  • 4.5 Quart Dutch Oven & Soup Ladle 
  • Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Pinch Bowls– For measuring seasonings, etc. ahead of time.

Try These Next

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Broccoli Cheese Soup in a bowl with a spoon in it.

Broccoli Cheese Soup

5 from 6 ratings
This Broccoli Cheese Soup has a thick and creamy broth with savory cheddar cheese and delicious bites of tender broccoli.

Ingredients

Soup

  • 6 tablespoons butter
  • 1 small yellow onion, diced
  • 3 cloves garlic
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 6 tablespoons flour
  • 3 cups chicken broth
  • 3 cups half and half, (half milk/half light cream)
  • 3-4 cups finely diced broccoli florets, fresh or frozen
  • ¾ cup carrots, julienned
  • 2 ½ cups cheddar cheese, shredded
  • ¼ cup Parmesan cheese, grated

Seasonings

  • 1 teaspoon mustard powder
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • 1 pinch nutmeg

Instructions

  • Shred/grate the cheese and set aside. Measure out remaining ingredients prior to beginning.
  • Melt butter in a large soup pot over medium heat and add the onions. Stir to combine and let them soften for 5 minutes.
  • Add the garlic, Worcestershire sauce, hot sauce, and seasonings and cook for 1 more minute. Add the flour and stir to combine, cook for 1-2 minutes, until the raw flour smell is gone.
  • Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner. Bring to a gentle bubble. Let it simmer, reduce, and thicken for 5-7 minutes, uncovered, stirring occasionally. Run a silicone spatula along the bottom of the pot throughout cooking to ensure nothing settles/sticks to the bottom.
  • Add the broccoli and carrots. Cover partially and let the broccoli and carrots soften for about 10 minutes, stirring occasionally. Adjust heat as needed to maintain a very gentle bubble.
  • Once the broccoli is fork tender, reduce heat to low.
  • Optional: Use an immersion blender and give the soup a quick blend in one spot, then stir to combine so that it’s still got some texture.
  • Over low heat, gradually stir in the cheese and mix until melted and well-combined. Serve!

Notes

Pro Tips
  • See blog post above from key tips on ensuring that your soup is thick, creamy, and smooth!
  • Using Frozen Broccoli: I like to use fresh broccoli in this recipe as it's such a key component in the soup and the texture of fresh is best. Frozen tends to come out little mushier but can be used if needed.
  • The mustard powder, Worcestershire- sauce, and hot sauce  in this recipe are flavor enhancers that you can't taste outright. I use Frank's hot sauce.
  • An equal amount of yellow or Dijon mustard may be added if you don’t have mustard powder.
  • Nutmeg is pretty potent so be sure to use just a pinch. 
  • You can skip the Parmesan cheese if preferred, but I like the flavor it adds!
  • Be sure to try my Beer Cheese Soup recipe next! 

Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • This soup doesn't reheat exactly back to its original consistency once reheated, but the flavor is still great.

The nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 544kcal, Carbohydrates: 21g, Protein: 20g, Fat: 43g, Saturated Fat: 26g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.5g, Cholesterol: 126mg, Sodium: 1044mg, Potassium: 530mg, Fiber: 3g, Sugar: 8g, Vitamin A: 4425IU, Vitamin C: 59mg, Calcium: 553mg, Iron: 1mg
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14 comments on “Broccoli Cheese Soup”

  1. Can this be made in the crockpot?

    • Hi Kaylee! I don’t recommend this for the crock pot as the dairy is prone to curdling. The other reason is that the soup becomes thicker as it reduces down and concentrates. This isn’t something that happens in the crock pot as all of the liquid is contained with no evaporation.

  2. Okay, girl! I’ve tried several of your recipes, including this one, to the letter and have been so impressed! My family is happily fed and I’m not scrambling for proper recipes. Thank you! I asked my husband for your cookbook for Christmas. 😃

  3. We just had this soup for dinner. And it was delicious. Thanks for the recipe.

  4. Good lands! I made this for dinner tonight and it is scrumptious! The entire family loved it. I made it exactly as written, following every detail. Thanks for yet another winning recipe, Stephanie!

  5. It was so good. I filled 1 large bullet cup and pulsed it a couple times. Perfect consistency. Will make again. My daughter loved it also. Had seconds.

  6. Delicious! Will make again.

  7. You really HAVE perfected this recipe. I made this your version before and it was exquisite but you’ve outdone yourself with this version! The texture, the creaminess, the flavors…all perfect. I love how you blend just a little with the emersion blender so that the flavors disperse but each spoonful still has broccoli chunks in it. I just love it. I’m going to the store to get more fresh broccoli to make more and freeze before my family devours it all again. I want to have it all winter. Thank you so much! This will forever be a staple in my house. It’s just THAT good!

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