Broccoli Cheese Soup Recipe – Cooking Classy

If you’re a fan of this timeless flavor combo, you’ll also love my Cheddar Broccoli Potato Soup and Slow Cooker Broccoli Cheese Soup – two more cozy winners!

Honestly, this is hands down the best broccoli cheese soup I’ve ever made or tasted! It beats those soup shop classics and chain spots (yeah, even Panera). Plus, no weird processed cheese – just real, shredded cheddar and Parmesan that bring all the rich flavor without the funny aftertaste.

Welcome to your new favorite broccoli cheese soup recipe! This soup is all about that creamy, cheesy base with chunks of tender broccoli throughout, giving you a fresh burst of green in every spoonful. Instead of using that processed shelf-stable cheese you see in some restaurant versions, we’re using real shredded cheddar and a little Parmesan to boost the depth and richness.

You’ll be done in about 25 minutes and have plenty of hearty soup for your family – around 8 cups that serve 6 happily. It’s made with simple ingredients you likely have on hand and fresh broccoli, easy enough for a weeknight but special enough for when you want that warm, comforting meal everyone will ask for again.

The method is simple and straightforward: soften the onions, whip up a light roux, add your milk and broth, simmer the broccoli until it’s tender, and finish with cream and cheese. Keep reading below—I’m sharing all the details you need to nail it every time:

• The full list of ingredients with exact amounts
• Step-by-step instructions for the perfect texture and flavor
• Insider tips like how small to chop your broccoli, why fresh shredded cheese makes a huge difference, and more
• Easy ways to customize or swap ingredients, plus storage and reheating advice
• Answers to those common questions that pop up so you’re fully prepped

What Makes It So Good

This broccoli cheese soup wins because it’s made with just a handful of ingredients but delivers a big, hearty punch. You’ll taste fresh, homemade flavor, not something canned or processed. Plus, it’s super easy to make—much like our Broccoli Cheddar Soup.

Take it from me—this will quickly become one of those go-to recipes you count on for cozy fall and winter dinners (and if you want another creamy classic, try our Creamy Crockpot Chicken Gnocchi Soup). There’s just something about a warm bowl of cheesy soup that feels like a hug in a bowl.

Bring on the chilly weather and those cozy nights! Well, maybe Mother Nature isn’t ready yet, but thank goodness soups like this make sweater season totally worth it.

Here’s to soup season, friends!

Ingredients and Pantry Staples

• 6 Tbsp butter, cut into 1 Tbsp pieces
• 1 cup finely chopped yellow onion
• 1 large clove garlic, finely minced
• 1/4 cup + 3 tbsp all-purpose flour
• 3 1/4 cups low-fat milk, then more to thin if desired
• 1 (14.5 oz) can low-sodium chicken broth
• 1/2 cup heavy cream
• 3 cups (packed) finely chopped fresh broccoli florets*
• 10 oz (2 1/2 cups) sharp cheddar cheese or extra sharp cheddar cheese, plus more for serving**
• 1 oz (1/3 cup) finely shredded Parmesan cheese
• salt and freshly ground black pepper, to taste

Step-by-Step Cooking Directions

1. Finely chop the yellow onion and finely mince the garlic.
2. Trim broccoli crowns and chop florets into about 1/2-inch pieces (about 3 cups packed).
3. Shred sharp cheddar and finely shred Parmesan from blocks.
4. Cut butter into pieces.
5. Melt butter in a pot over medium-high heat.
6. Add chopped onions and cook, stirring often, until soft and translucent, about 4 to 5 minutes.
7. Add minced garlic and all-purpose flour and cook, stirring constantly, about 1 minute.
8. While whisking, slowly pour in the milk, then add the chicken broth; stir in the chopped broccoli so it’s submerged.
9. Stir constantly until the soup starts to thicken.

10. Reduce heat to low and cook, stirring frequently, until the broccoli is tender, about 6 to 8 minutes.

    

11. Turn off the heat and stir in the heavy cream.
12. Add the shredded cheddar and Parmesan off the heat and mix gently until the cheeses melt and the soup is smooth.
13. Taste and season with salt and freshly ground black pepper to taste.

Expert Tips for Best Results

• Chop the broccoli small. Tiny florets cook faster and blend better in the soup. Nobody wants to bite into a big chunk when you want creamy comfort.
• Dice onions finely. Small pieces cook quickly and melt into the soup. Crunchy onions in this style would be out of place.
• Load up on the cheese. Mild cheddar makes a bland soup, so go sharp or extra sharp for real flavor.
• Parmesan is your friend. It adds a deep, savory kick that rounds out the cheddar beautifully.
• Avoid boiling the roux. Keep your flour and milk mixture at a gentle simmer—just as you would when making the cheese sauce for Chili Mac and Cheese—so it thickens just right.
• Skip pre-shredded cheese. Use blocks to grate fresh cheese for creamy melting and the best taste.
• Add cheese off the heat. Mix in your cheese once the pot is off the burner so it doesn’t separate or curdle. You can even let it cool a minute first.

• Hold off on salt until the end. Since cheese adds saltiness, season last so you don’t oversalt.

Ways to Customize the Soup

Want to mix things up or adapt this for your family’s needs? Here are some easy variations you can try with this broccoli cheese soup:

• Swap the cheese: Use Gruyère, smoked Gouda, Monterey Jack, or Colby for cool new flavors. White sharp cheddar works as well; your soup will be a softer, paler color but still delicious.
• Make it vegetarian: Use low-sodium vegetable broth instead of chicken broth for veggie-friendly goodness.
• Bulk it up with protein: Stir in shredded rotisserie chicken, diced ham, or crisp bacon bits just before serving for a heartier meal.
• Extra veggies: Add a cup of finely diced carrots (like we talked about earlier), or swap in cauliflower florets. For creamier thickness and more substance, toss in 1 small peeled and diced potato and simmer until tender.
• Rich or light: Use whole milk and a little extra cream for a richer soup, or skip/reduce the cream and use more milk to lighten things up.
• Gluten-free thickening: Instead of flour, try a cornstarch slurry (1 to 2 tablespoons cornstarch mixed with cold water) added near the end of cooking. Or use your favorite gluten-free flour blend in the roux.
• Smoother texture: Purée half of the soup using an immersion blender or regular blender, then stir it back in for creamy texture while keeping a few broccoli chunks for bite.
• Extra flavor boost: Stir in a teaspoon of Dijon mustard or a pinch of cayenne pepper for complexity and a little heat. Top with extra shredded cheddar, chopped chives, or crunchy croutons.

Make Ahead, Store, and Reheat

This broccoli cheese soup is best enjoyed fresh and doesn’t freeze well because of the dairy. If you’re after a brothy option that reheats beautifully for weekday lunches, try our Chicken Noodle Soup.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop in a saucepan over medium-low heat, stirring frequently to prevent burning.
• Or warm individual portions in the microwave on medium power (about 50%), stirring every minute or two for even heat.
• Note: The cheese may separate a bit when reheated, but don’t let that scare you — it still tastes fantastic.

Common Questions Answered

Can I use frozen broccoli for this broccoli cheese soup?
Yes! Fresh broccoli gives the best texture and flavor, but in a pinch, frozen broccoli florets thawed and diced smaller will work just fine.

Can I use white cheddar instead of yellow cheddar?
Absolutely! Sharp or extra sharp white cheddar works great too. Just note the soup will look white instead of having that classic orange tint.