My Favorite Broccoli Cheese Soup


Broccoli Cheese Soup | Cooking Classy

There’s nothing quite like a warm bowl of broccoli cheese soup on a cold fall day! Broccoli cheese soup will always be one of my top 5 favorites soups. It’s perfectly cheesy, it’s hearty, it’s creamy and it’s just oh so delicious! This one is my go to recipe and I love how quick it comes together. The only tedious part is chopping up the broccoli florets and onions into little tiny pieces, which I much prefer in broccoli cheese soup versus big chunks of florets. Plus that way they cook faster so your dinner can be ready in no time.

For an easy side to go with this you can throw some russet potatoes in the oven and serve them with sour cream, chives and bacon – sounds like an all out comfort food dinner (which we all need once in a while)! I just stocked up on more cheddar because this one is a regular at my house when it starts to get cold. I like it better than what I’ve had at any cafe and I love that it’s made with real ingredients – none of that weird processed cheese. You’ll love it so much you might even want to double up the recipe so you can have some left for lunch the next day.

This post was originally shared Oct. 15, 2012. I’ve omitted the 1/4 tsp thyme originally listed as I actually prefer it without.

Broccoli Cheese Soup | Cooking Classy Broccoli Cheese Soup | Cooking ClassyBroccoli Cheese Soup | Cooking Classy Broccoli Cheese Soup | Cooking Classy Broccoli Cheese Soup | Cooking Classy

My Favorite Broccoli Cheese Soup

Yield: 4-6 servings

My Favorite Broccoli Cheese Soup


  • 6 Tbsp butter, diced in cubes
  • 1 cup finely chopped yellow onion
  • 1 large clove garlic, finely minced
  • 1/4 cup + 3 Tbsp all-purpose flour
  • 3 1/4 cups milk (anything but skim), then more to thin if desired
  • 1 (14.5 oz can) chicken broth
  • 1/2 cup heavy cream
  • 3 cups finely chopped, fresh broccoli florets*
  • 8 oz. (2 cups) freshly shredded sharp cheddar cheese (medium works fine too), plus more for serving
  • 1 oz. (1/3 cup) freshly, finely shredded Parmesan cheese
  • 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 and flour, and cook for about 1 minute, stirring constantly. While whisking, slowly pour in milk, chicken broth and broccoli. Cook, stirring constantly until mixture begins to gently boil and thicken, then reduce heat to a simmer and allow to cook, stirring very frequently, until broccoli is tender, about 5 - 7 minutes. Stir in cream. Remove from heat, stir in cheddar and parmesan cheese, mixing until melted. Season with salt and pepper to taste. Serve warm with more cheddar if desired.
  • Recipe Source: Cooking Classy


*From about 2 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

    • Laura @ RYG: Cut the fat. Cut the fun. No one wants that. That’s why they make girdles, corsets and Spanx. Bring on the cheese. November 19, 2015 at 5:49am 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

  • Natasha @ Salt and Lavender: It’s a classic! I love your photos. Pinned! November 18, 2015 at 2:55pm Reply

  • Bella Bucchiotti: Totally loving the soup!!! its my favourite, I will have to try it your way soon!
    November 18, 2015 at 11:14pm Reply

  • Jess: What is the purpose flour? November 19, 2015 at 2:12am Reply

    • Jaclyn: Oops, all purpose flour :) November 23, 2015 at 12:11pm Reply

  • Medeja: Yummy! Looks so creamy and cheesy :D great soup November 19, 2015 at 6:16am Reply

  • Hanna: Any idea if I can freeze this? It sounds amazing and I’d love to make a double batch and freeze some for another night…. November 19, 2015 at 7:47am Reply

  • Christine @ Cooking with Cakes: Hi Jaclyn! I am SO glad I found your blog, I absolutely love it! Broccoli Cheese Soup is one of my fav’s of all time too, so I’m adoring this recipe, it sounds sooo relish! and the pictures? so gorgi! pinning x November 19, 2015 at 11:58am Reply

    • Jaclyn: Thanks for the compliment! I’m so glad you found my blog too! November 19, 2015 at 12:13pm Reply

  • carolina go: Good recipe. I will try to make its. Thanks November 23, 2015 at 12:29pm Reply

  • vivian: Made this for dinner tonight, and it was really delicious. The only change I made was to use vegetable broth instead of chicken broth, to make it vegetarian. I would definitely make this again. Thanks! November 23, 2015 at 5:20pm Reply

  • Kathryn: Can I leave some broccoli chunkier? i like some small florets in tact. November 25, 2015 at 1:34pm Reply

  • Theo: This looks fantastic– one question, do you think it would work if I used about half as much onion? A whole cup seems like an awful lot and I am not overfond of onion. November 28, 2015 at 11:05am Reply

    • Jaclyn: That would be just fine. November 28, 2015 at 11:50pm Reply

  • Peggy: My mother-in-law was the Soup Queen. My husband’s favorite breakfast is soup. I made your Broccoli Cheese Soup last night and it received raves from an expert. Easy and delicious. Thank you, can’t wait to try more of your recipes. December 1, 2015 at 6:54am Reply

  • Jessie: I made this for dinner last night and it was fantastic! I’ve made other broccoli cheese soup recipes before and they were okay, but not worth repeating. My hubby told me to keep this one and not change a thing. That’s high praise! The flavor and texture were just perfect. I did use a 12.6 oz. bag of frozen baby broccoli florets because that’s what we had on hand. I just microwaved them for 2 minutes, then added the full bag to the soup. I’ll stick with that because it was so easy and the size of the broccoli was perfect for us. I made some quick pepperoni rolls with Trader Joe’s crescent rolls and Applegate turkey pepperoni for our side. Comfort food at it’s best! Today, I’ll eat lots of salad to make up for it. :) December 28, 2015 at 8:10am Reply

    • Jaclyn: I’m so glad you and your husband enjoyed this soup Jessie! December 28, 2015 at 9:34am Reply

  • Tom Tillery: I had not had broccoli cheese soup until it was served at a meeting last week. The idea didn’t appeal to me until I finally tried it. Of all the recipes on Pinterest yours sounded outstanding. I am making it tonight with home made cornbread muffins. I can’t wait. It will most likely be a staple in my home. We will refer to it as Jaclyn’s Soup. January 21, 2016 at 3:56pm Reply

  • Kristen: Made this last night for my boyfriend and he loved it! Great soup! I actually used a food processor to finely chop the onions and broccoli. Had little time, so cheated in that aspect, but it still came out great!! March 6, 2016 at 8:32am Reply

  • Janny: Be saucy and add chicken June 20, 2016 at 8:23pm Reply

  • Janny: I added chicken thyme dill and half and half over milk June 20, 2016 at 9:46pm Reply

  • Whitney: Thank you for the recipe!!! Can’t wait to eat it because I am sick with a sore throat. Just thought I would let you know for your flour measurement 3tbsp is equal to a 1/4 cup so it’s a 1/2 cup total August 22, 2016 at 5:53pm Reply

    • Jaclyn: Hope you get feeling well and enjoy the soup!
      Sorry for the awkward measurement, 4 tbsp is 1/4 cup so it’s almost there :). August 23, 2016 at 8:27am Reply

  • Tonya: My crock pot is my friend in the fall and winter, and I love soups and stews. I will add is to my soup recipes, sounds really good. I pinned it already. Thanks October 16, 2016 at 1:50pm Reply

  • Jess: Would this be a good crockpot recipe?! I’m curious to how it would turn out just tossing it all in & ccooking it on low all day ! October 30, 2016 at 10:22am Reply

  • Joan Brekken: I just made this for dinner. It is now added to my favorites list. I used 8oz sharp cheddar and 8oz of Jalapeno Jack cheese. I also used about 2 Tablespoons of Dijon Mustard. It was a huge hit! October 31, 2016 at 3:56pm Reply

    • Jaclyn: I’m so glad you liked this recipe Joan, thanks for your feedback! November 1, 2016 at 12:15pm Reply

  • Connie J: Very tasty! I just might add a 1/8 tsp cayenne pepper for a wee bit of a zip. I used nacho style shredded cheese. Very yum! November 30, 2016 at 11:42am Reply

  • Natalie Argyle: This was super yummy! It’s replacing my old “favorite” recipe. Thank you! April 13, 2017 at 9:17pm Reply

    • Jaclyn: I’m so glad you liked it Natalie! April 13, 2017 at 11:27pm Reply

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