My Favorite Broccoli Cheese Soup


So I woke up bright and early today to create what I thought was a genius idea, a light broccoli cheese soup. Well, lets just say it failed epicly because broccoli cheese soup is just not meant to be light. It’s not the same without some butter, lots of cheese and a little cream. It lacked far too much, so I tossed it down the sink and began again – the right way. With all the goodness it’s intended to have. Sometimes it’s worth the calories! I went with a larger portion milk to a lesser portion of cream, so it’s better for you than a mostly cream or half and half version at least =). I threw in one of my favorite herbs, a bit of thyme (I tossed a bit into my gravy yesterday too it compliments a lot of foods). Then, I couldn’t stick with just one type of cheese so I had to add in some Parmesan. I may call it the secret of the soup. You could even up it to 2 oz of Parmesan if you want a slightly more pronounced flavor. It really gives the soup a perfect little kick without being overpowering. Just be sure you use freshly grated cheeses, no pre-shredded in this recipe or the smooth texture of the soup would likely be ruined. Also, when I state in the recipe to very finely grate the Parmesan I mean on the funky looking, pokey side of the box grater. Grating it this way helps it melt quicker and smoother.
I love that this soup is hearty without being too heavy. It’s filling enough that it can be served as the main course. All you need is this and some fresh Crusty Rustic Bread (I live on the stuff lately) and you’ve got yourself an incredibly delicious, simple and comforting meal. This is definitely my new favorite Broccoli Cheese Soup! Enjoy!

Chop the broccoli into small pieces and finely grate the Parmesan (the Cheddar can be grated on the large or small grate, it will melt quickly either way).

My Favorite Broccoli Cheese Soup

Yield: 4-6 servings

My Favorite Broccoli Cheese Soup


  • 6 Tbsp butter, diced in cubes
  • 1 cup diced yellow onion (about 1/2 large onion)
  • 1 large clove garlic, finely minced
  • 1/4 tsp dried thyme
  • 1/4 cup + 3 Tbsp all-purpose flour
  • 3 cups milk (I used 2%)
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 3 cups finely chopped, fresh broccoli pieces*
  • 8 oz. freshly shredded Sharp Cheddar cheese
  • 1 oz. freshly, finely shredded Parmesan cheese (or more to taste)
  • salt and freshly ground black pepper to taste (I used about 1/2 tsp of each, but this will vary depending on the brand of cheeses and your salt/pepper preference).


  • Melt butter in medium saucepan over medium high heat. Add in onions and cook, stirring frequently until soft, about 3 minutes. Add in garlic, dried thyme and flour, and cook for about 1 minute, stirring constantly. While whisking, slowly pour in milk, chicken broth and broccoli. Cook, stirring frequently, just until mixture begins to gently boil and thicken (if broccoli is not yet tender then reduce heat to medium-low and cook just until broccoli is tender. Stir in cream. Turn heat off, add in cheese and stir until melted, season with salt and pepper to taste. Serve warm.
  • Recipe Source: Cooking Classy


*From about 3 heads of broccoli, use floret portion only. I began with about 1 lb broccoli crowns, chopped off majority of the stems, then chopped the florets into very small pieces about 1/4 - 1/2 inch.


  • Chung-Ah | Damn Delicious: Broccoli cheese soup is one of my favorite soups ever! It’s so hearty and comforting! October 15, 2012 at 10:41pm Reply

  • Nupur: Ohh its my fav too.. I love the melting taste of Cheddar in soup .. nice clicks :) October 16, 2012 at 12:49am Reply

  • Blog is the New Black: Looks awesome- I haven’t made a cheddar broc soup in about 2 years! October 16, 2012 at 2:56am Reply

  • Christi Silbaugh: I am with you… sometimes you just gotta go all out with the high calories and then cut corners on a different recipe. The soup looks very tasty! October 16, 2012 at 9:07am Reply

  • Loretta E.: I totally agree! Some things just aren’t meant to be ‘light.’ This soup looks amazing! October 16, 2012 at 2:18pm Reply

  • Debs @ The Spanish Wok: You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see you participate soon.
    October 17, 2012 at 7:48am Reply

  • Michelle: I forget how I found your blog, but this soup looked so good that I printed it right away. I love that it uses REAL ingredients. We had it for dinner tonight, and it is delicious!!! Thanks for sharing! :) November 4, 2012 at 8:08pm Reply

    • Jaclyn: Michelle – you are so welcome =)! I feel the same way about REAL ingredients, so many recipes our there use canned soup or processed cheese, it’s just not as good as fresh/unprocessed ingredients. Thanks so much for your comment! November 5, 2012 at 10:41am Reply

  • Sandy: Just finished making this……smells so good and loved that I could use up the heavy whipping cream and cheeses leftover from Christmas. Going to be a wonderful dinner. December 27, 2012 at 4:09pm Reply

  • L: Thanks for sharing, I find it easier to try a recipe after I know someone has completed it successfully :) The soup I made turned out deliciously. Grazie. January 9, 2013 at 5:43pm Reply

    • Jaclyn: So glad you enjoyed this soup Grazie! Thanks so much for your comment! January 9, 2013 at 10:16pm Reply

  • Cindy Harris: Just found this soup on Pinterest. It looks yummy, it will be on the menu this snowy week! Thanks. Can’t wait to take a look around your blog. I just love a new (to me) blog! January 27, 2013 at 1:38pm Reply

  • Gail: Wonderful. Love bc soup and have never tried making it before. Shared with our neighbor and they also loved it. A staple!!! January 28, 2013 at 1:28pm Reply

    • Jaclyn: Gail – that’s so great to hear, I’m so glad you and the neighbors enjoyed it =). Thanks so much for returning to leave a comment! January 28, 2013 at 1:33pm Reply

  • Lindsey: Jaclyn!!! You are amazing. I found your blog and was so impressed with you. I miss working with you, but you are obviously on to bigger and better things. This soup looks amazing. I’m obsessed with Paradise Cafe’s but have yet to find an amazing reicpe. Looks like i’ll have to try this one! January 28, 2013 at 5:56pm Reply

    • Jaclyn: Lindsey!!!!! What? So cool you ran into my blog =). Yeah I miss working with you too, but I won’t lie it’s nice to work at home now =). I’ve never tried the soup and paradise but my brother is always raving about it so I’m going to have to. Thanks for leaving me a comment, it’s awesome to hear from you! I hope you and your hubs are doing great! January 30, 2013 at 1:23pm Reply

  • Broccoli Cheese Soup « What's Annie Cooking: […] recipe comes from a blogger called Cooking Classy. I like this because it doesn’t have a lot of cream in it. In fact, I did not add any cream, […] February 12, 2013 at 12:55pm Reply

  • alana: Just made it! really good thanks Jaclyn May 22, 2013 at 12:42pm Reply

    • Jaclyn: I’m so glad you liked this soup Alana! Thanks for leaving another comment :)! May 22, 2013 at 2:46pm Reply

  • Erica: Made this yesterday and had it again for breakfast this morning–so good! (I also added 1/8 tsp. of backing soda in with the milk/broth/cream to cut the sulfurous flavor/smell and keep the bright green color!) September 30, 2013 at 4:36pm Reply

    • Jaclyn: I’m so happy to hear you liked this soup Erica, enough to eat it for breakfast the next day too :). Thanks for your comment and the tip! October 1, 2013 at 5:02pm Reply

  • Sandy: I am not a big fan of broccoli but love broccoli cheddar soup. Since your Roasted Cauliflower soup was so delicious I had to give this a try. It was amazing. It was the perfect balance of broccoli and cheddar. Another winner. Will try your Chicken Noodle soup next. Thanks again for perfecting soup recipes and getting me to eat my vegetables. :) October 20, 2013 at 4:10pm Reply

    • Jaclyn: I’m so glad you liked this soup Sandy and you’re welcome :)! October 26, 2013 at 6:47am Reply

  • Amy: First time making broccoli cheese soup. The best I’ve ever had! Thanks for the great recipe. Definitely making again. October 14, 2014 at 8:35am Reply

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