My Favorite Broccoli Cheese Soup


Broccoli Cheese Soup is the perfect comforting dinner to make on a cold day! This soup will always be one of my favorites. It’s perfectly cheesy, it’s rich and creamy, and it’s just oh so delicious!

This is one of my go to recipe and I love how quick it comes together.

Broccoli Cheese Soup

Broccoli Cheese Soup

I just stocked up on more cheddar because this easy broccoli cheese soup 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.

Fresh Cut Broccoli for Broccoli Cheddar Soup

Ingredients for This Recipe

  • Butter
  • Yellow onion
  • Garlic
  • All-purpose flour
  • Milk (anything but skim)
  • Chicken broth
  • Heavy cream
  • Fresh broccoli florets
  • Sharp cheddar cheese
  • Parmesan cheese
  • Salt and freshly ground black pepper to taste

Scroll below for printable recipe.

How to Make Broccoli and Cheese Soup

  • Melt butter then saute onions, garlic and flour.
  • Whisk in milk and broth.
  • Add in the broccoli then cook and stir that mixture until it’s thickened and the broccoli is tender.
  • Now just add the cream and cheeses and you’ve got a soup you’ll instantly fall in love with!

Grated Cheese for Broccoli Cheese Soup

Tips for This Recipe

  • Cut broccoli into tiny pieces, that way they cook faster and the texture is just better overall.
  • Be sure to dice up the onions very small or they won’t cook through fast enough. No one wants crunch onions in this soup.
  • Don’t use pre-shredded cheese or the soup may end up grainy, plus the flavor won’t be as good. Start with a block and grate if fresh.
  • For an easy side to go with this soup with Baked Potatoes, or 1 Hour Homemade Bread, or a side salad.

Bowl of the best broccoli cheese soup

A Must Have Soup Recipe!

Trust me you don’t want to miss out on this recipe! It doesn’t require much but the end result is simply dreamy.

It’s likely to become a new staple for you. I mean who could resist?

how to make broccoli and cheese soup

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Broccoli Cheese Soup Recipe

5 from 22 votes

This is my favorite Broccoli Cheese Soup! The best texture, the best flavor, a perfect consistency and lot so broccoli cheese flavor. This soup does not disappoint!

Servings: 5
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 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, plus more for serving
  • 1 oz (1/3 cup) freshly, finely shredded Parmesan cheese
  • salt and freshly ground black pepper, to taste


  1. Melt butter in medium saucepan over medium high heat. 
  2. Add in onions and cook, stirring frequently until soft, about 3 minutes. 
  3. Add in garlic and flour, and cook for about 1 minute, stirring constantly. 
  4. While whisking, slowly pour in milk, chicken broth and broccoli. 
  5. 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. 
  6. Stir in cream. Remove from heat, stir in cheddar and parmesan cheese, mixing until melted. 
  7. Season with salt and pepper to taste. Serve warm with more cheddar if desired.
  8. Recipe Source: Cooking Classy

Recipe Notes

*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.

Nutrition Facts
Broccoli Cheese Soup Recipe
Amount Per Serving
Calories 561 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 26g 130%
Cholesterol 132mg 44%
Sodium 895mg 37%
Potassium 573mg 16%
Total Carbohydrates 24g 8%
Dietary Fiber 2g 8%
Sugars 10g
Protein 18g 36%
Vitamin A 35.4%
Vitamin C 69.5%
Calcium 63.6%
Iron 8.2%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: Broccoli Cheese Soup
Calories: 561 kcal
Author: Jaclyn


  • Bonnie: I hope you’ll see this today or tomorrow.
    I’ll need to double this recipe for a luncheon and would like to make it a day ahead, but only if it tastes just as good as if made the day of, please and thanks! October 28, 2018 at 4:45pm Reply

    • Jaclyn: We always finish it off but yes it should reheat well in a warm setting and double just fine. Hope it’s enjoyed! October 28, 2018 at 5:11pm Reply

      • Bonnie: Thanks, J! I was also thinking it would be a good idea to complete the recipe up to but not adding the broccoli and then finish it in the morning? I’m a seasoned cook, but I was wondering if you had tested making it beforehand. I also love finding new recipes and counting on the ingredients and the author’s opinions, so thanks for this yummy-sounding recipe! October 28, 2018 at 6:19pm Reply

        • Jaclyn: For a fresher broccoli flavor that might be a good idea :). Hope you enjoy! October 28, 2018 at 6:41pm Reply

          • Bonnie: Many thanks, J, for your quick replies! I’ll LYN how it goes :) October 28, 2018 at 7:48pm

          • Bonnie: J, I doubled your recipe and partially made ahead. It was delicious and everyone requested the recipe. I enjoyed the leftover bowl the next day. Next time I’ll simply make it all a day in advance; it held up well. Btw, I used sliced extra sharp white cheddar from Costco – good stuff, and so much quicker and easier than shredding! November 6, 2018 at 8:20am

  • Shelley: Can I use frozen broccoli or will that change the consistency too much? October 16, 2018 at 10:21am Reply

    • Jaclyn: Frozen broccoli should work okay too it just won’t taste quite as good as the fresh. October 16, 2018 at 12:21pm Reply

  • david: the recipe did not say when to add the flour. i looked for the flour addition several time and could not find it. iwill add it in when i add the milk or when i cook the onion and garlic…thanks so much. i ill make this today October 9, 2018 at 9:22am Reply

  • Jackie: Love this recipe and have been making for years! I wondered if this can be frozen after it is cooked and saved as a freezer meal? Thanks! September 28, 2018 at 2:57pm Reply

    • Jaclyn: I haven’t tested with this soup but usually dairy doesn’t freeze very well. November 5, 2018 at 9:36pm Reply

  • Linda Waters: I have a problem when adding the cheese at the bery end.. tried twice and noth times cheese lumped up and did not muc into other ingredients, smoothly.. Itvwas awful.. CAN YOU HELP September 28, 2018 at 10:30am Reply

    • Jaclyn: So sorry that happened. It sounds like the roux may have separated (butter flour mixture) while cooking so I’d try cooking at a lower temperature. Then maybe wait a minute off heat to stir in the cheese. Hope that helps! October 14, 2018 at 8:13pm Reply

  • Megan: This turned out absolutely delicious. Very pleased with this recipe! September 25, 2018 at 5:20pm Reply

  • Cathy: Whole family gives this recipe a 5 star. Ago 1 1/2. To 70 all happy campers September 24, 2018 at 7:45pm Reply

  • Roena Hopper: Just made for a neighbor that came home from hospital today. I used my food processor instead of chopping broccoli. Saved a ton of time in both prepping and cooking. Was excellent, will be making again! September 23, 2018 at 2:38pm Reply

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