The Absolute Best Broccoli Cheese Soup (Better Than a Restaurant!)

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This creamy, dreamy broccoli cheese soup is my go-to for a reason; it’s a simple, one-pot wonder that delivers a rich, velvety texture and tons of flavor, making it a guaranteed family favorite.

I’ve spent years perfecting this recipe, and I can honestly say it’s better than any version you’ll get at a restaurant. It’s packed with fresh broccoli and real cheddar cheese, and it’s my secret weapon for getting even the pickiest eaters to ask for seconds. You’re going to love how easy this is to whip up on a busy weeknight!

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Key Takeaways

So Easy to Make: This recipe comes together in under 30 minutes, all in one pot!
Crowd-Pleasing Flavor: The combination of sharp cheddar and fresh broccoli is a classic for a reason—it’s a total comfort food hug in a bowl.
Customizable: I’ll show you how to easily adapt this for a healthier version, or even make it in your Instant Pot or Crock Pot.
Better Than Store-Bought: Making it from scratch means you control the ingredients, so you can feel good about what you’re serving your family. Check out my Easy Baked Potato Soup Recipe for another from-scratch favorite!

Why You’ll Love This Broccoli Cheese Soup

You’ll love the velvety smooth texture, with tender little bites of broccoli in every spoonful.
It’s a fantastic way to sneak in some extra veggies—the kids won’t even notice!
This soup is packed with wholesome ingredients like fresh broccoli, which is a great source of fiber and vitamins.
The rich, cheesy flavor is pure comfort, perfect for a cozy night in. I love pairing it with my Crock Pot Chicken and Rice for a complete meal.
It’s a one-pot meal, which means less cleanup for you. That’s always a win in my book!
The aroma of the onions and garlic sautéing in butter is just the beginning of the deliciousness to come.

A Soup That Feels Like Home

I still remember the first time I made this broccoli cheese soup for my family. It was a chilly fall evening, and I wanted to make something warm and comforting. I’d been tinkering with different recipes for a while, trying to get that perfect balance of creamy and cheesy without it feeling too heavy.

That night, as I watched my family devour their bowls, I knew I’d finally cracked the code. The secret, I learned, is all in the technique—slowly melting the cheese and using a good quality broth makes all the difference. It’s become a staple in our house ever since, and I hope it will in yours too. For another comforting soup, try my Lasagna Soup Recipe.

Ingredients for Broccoli Cheese Soup

Ingredient	Notes/Substitutes
Butter	I use unsalted, but you can use salted and adjust the salt later. For a dairy-free option, use a good quality vegan butter.
Onion & Garlic	These are the flavor base! Feel free to add more or less to your liking.
All-Purpose Flour	This helps to thicken the soup. For a gluten-free version, you can use a cornstarch slurry instead.
Half-and-Half & Milk	I like the richness of half-and-half, but you can use all milk for a lighter version. For dairy-free, use full-fat oat milk or another creamy nut milk.
Vegetable Broth	You can also use chicken broth if you prefer.
Broccoli	Fresh is best, but you can use frozen in a pinch. Just be sure to thaw it and drain any excess water first.
Carrots	These add a touch of sweetness and color.
Sharp Cheddar Cheese	Freshly grated is a must! Pre-shredded cheese has anti-caking agents that can make your soup grainy. For a vegan option, use your favorite dairy-free cheddar shreds. My Creamy Mexican Street Corn Soup also uses a great cheese blend.
Nutmeg & Paprika	These are my secret ingredients for adding a little something extra to the flavor!

Equipment Needed

Large Pot or Dutch Oven: A heavy-bottomed pot will help prevent the soup from scorching.
Whisk: For making a smooth roux.
Immersion Blender (Optional): If you like a super smooth soup, an immersion blender is a game-changer. You can also carefully transfer the soup to a regular blender in batches.
Box Grater: For grating your own cheese.

How to Make Broccoli Cheese Soup Step-by-Step

Sauté the Veggies: Melt the butter in your large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Make a Roux: Sprinkle the flour over the onions and cook for 1 minute, stirring constantly. This will cook out the raw flour taste and help thicken your soup.
Create the Creamy Base: Slowly whisk in the half-and-half and milk until smooth. Bring the mixture to a simmer, then reduce the heat to low.
Simmer the Soup: Add the vegetable broth, broccoli, and carrots to the pot. Season with a pinch of nutmeg and paprika, and salt and pepper to taste. Let it simmer for 15-20 minutes, or until the broccoli is tender.
Blend (or Don’t!): If you like a smoother soup, use an immersion blender to partially or fully blend the soup. If you like it chunky, you can skip this step! My Cozy Creamy Tuscan Chicken Soup is another one that’s great either way.
Melt in the Cheese: Remove the pot from the heat and gradually stir in the shredded cheddar cheese until it’s completely melted and the soup is creamy. This is the most important step for a smooth, not grainy, soup!
Serve and Enjoy: Ladle the soup into bowls, top with extra cheese if you like, and serve immediately.

Expert Tips for the Best Results

Shred Your Own Cheese: I can’t stress this enough! Pre-shredded cheese has a coating that can make your soup gritty. Freshly grated cheese melts so much better.
Don’t Boil the Soup After Adding Cheese: This is a big one! Boiling the soup after you’ve added the cheese can cause it to separate and become oily.
A Little Nutmeg Goes a Long Way: It’s a classic pairing with cheese sauces and adds a subtle warmth that you won’t be able to put your finger on, but will love.
For a Thicker Soup: If you like your soup extra thick, you can let it simmer for a little longer, or add a little more flour to your roux at the beginning. You can also check out the tips in my Easy Baked Potato Soup Recipe.
Don’t Overcook the Broccoli: You want it to be tender, but not mushy. It will continue to cook a bit in the hot soup.

What to Serve With Broccoli Cheese Soup

Crusty bread for dipping is a must!
A simple green salad with a light vinaigrette.
Serve it in a bread bowl for a truly restaurant-worthy experience.
A grilled cheese sandwich for a classic soup-and-sandwich combo.
For a heartier meal, serve it alongside my High Protein Italian Pasta Salad.

Storing and Reheating Tips

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. I don’t recommend freezing this soup, as the dairy can separate when thawed.

Nutrition Facts

Nutrition information is estimated and may vary based on ingredients and cooking methods.

	Amount Per Serving
Calories	270
Total Fat	18g
Saturated Fat	10g
Trans Fat	0.5g
Cholesterol	55mg
Sodium	410mg
Total Carbohydrate	12g
Dietary Fiber	2g
Total Sugars	5g
Protein	15g

FAQs About Broccoli Cheese Soup

What is the secret ingredient in broccoli cheddar soup?

A pinch of nutmeg is my secret weapon! It enhances the cheesy flavor and adds a subtle warmth to the soup. You won’t taste the nutmeg itself, but you’ll notice a more complex and delicious flavor.

What makes broccoli cheese soup so creamy?

The creaminess comes from a combination of factors: a good roux, using half-and-half or milk, and slowly melting in freshly grated cheese. Blending some of the soup also helps to create a velvety texture.

What do you put in broccoli cheese soup?

The classic ingredients are broccoli, cheddar cheese, onion, and a creamy base made from butter, flour, and milk or cream. I also like to add carrots for a little sweetness and color.

What are common mistakes when making broccoli soup?

The most common mistakes are using pre-shredded cheese (which can make it grainy), boiling the soup after adding the cheese (which can cause it to separate), and overcooking the broccoli until it’s mushy.

Final Thoughts

I can’t wait for you to try this broccoli cheese soup recipe! It’s one of those recipes that I know you’ll make again and again. Be sure to pin this recipe for later, and if you make it, I’d love for you to leave a review and let me know what you think! And for more easy and delicious soup recipes, be sure to check out my Crockpot Garlic Parmesan Chicken and Potatoes.

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