by Dan Mikesell AKA DrDan · Last modified: · 129 Comments
Jump to Recipe PrintVideo Slideshow 4.45 from 353 votes
This amazing Broccoli Cheese Soup is delicious and creamy. One of the best soup recipes for home cooks. It is a simple one-pot soup from scratch with multiple options to make it your way.
You can make it with cheddar cheese or mix it with other cheese. You can use fresh, frozen, or leftover broccoli. You can also make it a copycat of Panera broccoli cheddar soup.
🥦Ingredients
Broccoli—fresh, frozen, or leftover
Aromatics—onion, garlic
Cheese—sharp cheddar cheese is preferred; it may be combined with others like Velveeta.
Butter and milk
Broth—chicken or vegetable
Pantry ingredients—flour, salt, pepper
TABLE OF CONTENTS
- 🥦Ingredients
- 👨🍳How to Make Broccoli Cheese Soup—Step-by-Step Photo Instructions
- Broccoli options
- Cheese choices
- Dairy and seasoning choices
- Other recipes you will love
- Copycat of Panera's Broccoli Cheddar Soup and other variations
- Bacon Broccoli Cheese Soup
- Serving broccoli cheese soup
- Storing and reheating leftovers
- ❓FAQs
- 📖 Recipe
Featured Comments
From Lucilla: "Made this soup today, and it is amazing!! Best Broccoli Cheddar soup I’ve ever had, and it’s easy!! This is a keeper for sure!"
From Savannah: "This recipe was amazing. Thank you so much for helping me find a recipe that's all in one pan."
We love this Broccoli cheese soup recipe. It is the perfect comfort food for a cool day, packed with creamy cheese and tender broccoli. We use it for lunch with family and friends.
I have combined several recipes to use only one pot and use either fresh or frozen broccoli cooked in the soup. I make a simple roux to thicken the soup and add a creamy texture, so no cream or unnecessary fat is added.
With easy step-by-step photo instructions, it's ready in 30 minutes or a bit more. It can be modified for a low-carb or keto diet. The size is easy to adjust, and it freezes well.
👨🍳How to Make Broccoli Cheese Soup—Step-by-Step Photo Instructions
1. Chop broccoli and an onion.
2. Cook the onion in butter. When clearing, add 1 clove of minced garlic and cook one more minute.
3. Add ¼ cup flour, continue to cook, and stir until browning—about 3 minutes.
4. Slowly add 2 cups of chicken broth, salt, and pepper. Bring to a low boil. When it starts to thicken, slowly add 2 cups of milk and allow it to thicken.
5. Add broccoli, cover, and simmer until broccoli is tender—about 20 to 25 minutes.
6. Option: puree to your taste with an immersion blender or a potato masher.
7. Add the cheese of your choice. I like a mixture of sharp cheddar and Velveeta.
8. Simmer another 5 minutes and serve.
For more details, keep reading. See theRecipe Cardbelow for complete instructions and to print.
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Broccoli options
I suggest fresh broccoli for this soup, but frozen broccoli can also be used. One large head will make about 3 cups of broccoli florets, and a 12 oz. bag of frozen broccoli will also yield about 3 cups of florets.
Previously cooked leftover broccoli can be used. It can be added after thickening a few minutes before adding the cheese. If you are not using carrots or other things that need to be cooked, add pre-cooked broccoli after thickening the soup and skip the long-simmering.
The florets should be relatively small to fit easily in a spoon. Both fresh and frozen broccoli may need to be cut into smaller chunks. Both will be cooked in the soup.
Cheese choices
Sharp cheddar cheese is the most common cheese for broccoli cheddar soup. I like to use Velveeta for part of the cheese for texture and taste, but you can select the cheeses you like.
If your cheese separates or clumps, it is your cheese, not the recipe. Usually, this will be generic, poor-quality cheese, or outdated cheese. But it rarely happens since we add and melt it at the end of cooking.
Dairy and seasoning choices
Many suggest heavy cream or half & half. I find more than enough milk fat in the cheese—I always use lower-fat milk. But use the dairy or dairy substitute of your choice.
Seasoning options: Add some flavor with an optional touch of nutmeg or paprika. Add about ¼ teaspoon at the start of simmering if you wish—one or the other, not both.
Other recipes you will love
A variation of this recipe is Crock Pot Broccoli Cheese Soup. Other classic soups are Chicken Noodle Soup, Vegetable Beef Soup, or Tomato Basil Soup. This recipe is part of our Our Best Soups.
Crock Pot Broccoli Cheese Soup
Rich and creamy crock pot broccoli cheese soup is super easy to make with frozen or fresh broccoli and only a few minutes of prep before going in your slow cooker—the perfect comfort food for a cold winter day.
Copycat of Panera's Broccoli Cheddar Soup and other variations
If you want to copycat Panera Broccoli Cheddar Soup, add carrot and celery with the broccoli and use 100% sharp cheddar cheese.
You will need about 1 cup of carrots. Matchstick-cut carrots are available in most produce departments. Or one large or two smaller carrots can be diced, julienned, or shredded.
The second component is one rib of thinly sliced celery.
Bacon Broccoli Cheese Soup
Everything is better with bacon. This is my wife's obsession. Chop three strips of bacon into ½ inch squares and fry until done. Drain and add along with the cheese.
Diced leftover ham also works well to make Ham and Cheese Broccoli Soup.
Cauliflower Cheese Soup
Several commenters want to use cauliflower to replace broccoli, but cauliflower may take a few minutes more to cook. So, use the same volume, and the endpoint of the cauliflower is tender, and you should be fine.
Serving broccoli cheese soup
Fancy it up by serving in a bread bowl or go classic with a combination os soup with a tossed green salad or a sandwich: a grilled cheese, cold ham & cheese, a BLT, or other sandwiches.
Served with crackers and a nice bread—try Healthy Biscuits, Cheddar Bay Biscuits (Red Lobster Copycat), or Julia Child's French Bread.
Storing and reheating leftovers
It stores well in the refrigerator for 3-4 days. But at our house, it never lasts more than two days (we eat it).
It will freeze well in an airtight container like a freezer Ziplock bag for 3-4 months.
Reheat on the stovetop with medium-low heat or in a microwave. Thaw first if frozen.
❓FAQs
What pot to use to make broccoli cheese soup?
A single recipe makes about 7 to 8 cups of soup, and you need some working room in the pot to make the roux and mix.
For a single recipe, a four-quart or larger soup pot or Dutch oven. For the suggested double recipe, use a 6 ½ quart Dutch oven.
How can you make this for a low-fat, keto, vegan, or gluten-free diet?
There are only 12 grams of carbohydrates per serving, but half is from the flour. You can skip thickening with flour and add more cheese or incorporate more broccoli with the blender. There are also low-carb thickeners available.
For a vegan version, swap out the butter, milk, and cheese for plant-based products, but I have some concerns about the quality of plant-based cheese.
For gluten-free diets, like the keto diet, wheat flour should be eliminated, so skip the roux. Substitute half the volume of corn starch by making a slurry with cold water and add it after the broccoli is tender. Simmer until thickened before adding the cheese.
📖 Recipe
Broccoli Cheese Soup
From Dan Mikesell AKA DrDan
This amazing Broccoli Cheese Soup is delicious and creamy. One of the best soup recipes for home cooks. It is a simple one-pot soup from scratch with multiple options to make it your way.
Tap to leave a Rating
4.45 from 353 votes
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings #/Adjust if desired 6
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Ingredients
US Customary - Convert to Metric
- 1 head broccoli large head - or 12 oz bag of frozen broccoli
- ¼ cup butter
- 1 onion - small
- 1 clove garlic
- ¼ cup flour
- 2 cups chicken or vegetable broth
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups milk
- 2 cups shredded cheese of choice - assume 4 oz. equals 1 cup if not shredded cheese. Sharp cheddar and Velveeta mix is preferred.
For Panara copycat soup-add with broccoli
- 1 cup carrot - matchstick, shredded, or diced
- 1 rib celery
Instructions
Rinse and spoon-size chop onehead of fresh broccoli, or use 12 oz of frozen broccoli. Trim any larger florets into spoon-size chunks.
Mince a small or ½ of a medium onion. Melt 4 tablespoons of butter over medium-high heat. Add onion and saute until translucent, about 3 minutes. Add 1 clove of minced garlic and cook one more minute.
Decrease the heat to medium. Add ¼ cup flour and continue to cook and stir continually until browning some—about 3 minutes.
Slowly add two cups of chicken or vegetable broth and stir to mix in the flour mixture. Add ½ teaspoon of salt and ½ teaspoon of black pepper. Allow to thicken some, then slowly add 2 cups of milk. Bring to a low boil and allow to thicken.
Add broccoli, cover, and turn down the heat to simmer. Simmer until broccoli is tender—about 20 to 25 minutes.
Option: Some people like to puree with an immersion blender through the soup at this point. I only want a little blending, so I suggest a potato masher.
Add 2 cups of sharp cheese of your choice. I like a mixture of sharp cheddar and Velveeta.
Simmer another 5 minutes and serve.
Do you have a question?Leave a comment to ask or check the recipe post above for most common questions and variations.
Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print. Otherwise step-by-step photos are in the post.
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Recipe Notes
Pro Tips:
- Choose the cheeses you like. I prefer half Velveeta and half shredded sharp cheddar.
- Frozen broccoli works fine but may take a few minutes longer to cook but will eliminate about 10 minutes of prep time for fresh broccoli.
- If you want to copycat Panera, then add 1 cup of matchstick-cut carrots and 1 stalk of thinly sliced celery at the same time as the broccoli.
- Make it Bacon Broccoli Cheese Soup. Everything is better with bacon. Chop 3 strips of bacon into ½ inch squares and fry until done. Drain and add along with the cheese.
- Great as leftovers. Good refrigerated for 3-4 days and frozen for 3 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
Calories : 334 kcal (17%)Carbohydrates : 20.8 g (7%)Protein : 17.2 g (34%)Fat : 21.6 g (33%)Saturated Fat : 12.4 g (62%)Polyunsaturated Fat : 1 gMonounsaturated Fat : 5.1 gTrans Fat : 0.3 gCholesterol : 60.6 mg (20%)Sodium : 613.3 mg (26%)Potassium : 677.8 mg (19%)Fiber : 3.8 g (15%)Sugar : 8 g (9%)Vitamin A : 5008.2 IU (100%)Vitamin C : 93.4 mg (113%)Calcium : 444.6 mg (44%)Iron : 1.4 mg (8%)
Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
Course : Soup
Cuisine : American
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Based on combiningPioneer Woman with anAllrecipes recipe.
Editor's note: This recipe was originally published on December 19, 2015. It has become one of my go-to recipes, and it is now updated with expanded options, refreshed photos, and a table of contents to help navigate.
This recipe is listed in these categories. See them for more similar recipes.
101's Best Recipes, Comfort Food Recipes, Soup Recipes
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Reader Interactions
Comments
Vera
It's a windy, cold day and I'm enjoying this right now! I chopped my broccoli extra fine, used a mandoline to get paper thin celery and carrot slices so that I didn't have to bother with an immersion blender or potato masher because I wanted some texture. I used 2% milk and this definitely was creamy enough without using whole milk, half & half or cream. I used 1/2 Velveeta and 1/2 Cheddar Cheese. I did add some smoked paprika. Definitely a keeper recipe - thanks Dan!Reply
Dan Mikesell AKA DrDan
Hi Vera,
Welcome to the blog. This in may favorite soup on the blog. It warms to the bone and I always eat too much.
Thanks for the note and rating.
Dan
Linda
This is the perfect broccoli cheese soup!!! Easy, quick and delicious. Not too heavy and thick like so many recipes. I added cayenne at the end because we love it.Reply
Dan Mikesell AKA DrDan
Hi Linda,
Thanks for the note. This is one of our favorites.Thanks for the rating.
Dan
Kathy
Thank goodness - a broccoli cheese soup without cream cheese! I made this today for lunch and it is so delicious!! I used 1/2 cheddar and 1/2 velveeta - great suggestion!Reply
Dan Mikesell AKA DrDan
Hi Kathy,
Welcome to the blog. And I totally agree with you, cream cheese does not belong in soup, chili, or casseroles. But it is great in frosting and on a bagel.
Thanks for the note and rating.
Dan
mic
okay this is kinda random but this is literally the best soup i’ve made and eaten. i add a spice blend to make it spicy and my toes literally curl and my back arches everytime i eat itReply
Dustin
I made this recipe. It turned out perfect. I think everyone should make this. They will be very happy.Reply
Patricia Mapley
I made this luscious soup last night for supper. I used a submersible blender to smooth it out and it came out quite smooth. My husband and I really enjoyed it along with a slice of homemade bread. Thanks for sharing.Reply
Judy
Wanted to try this soup thank you.
Reply
anna
Hello this is a test because where I wanted to comment doesn't seem possible. Are old posts closed? Regarding vegetable soups: I prefer to make them without cheese, and especially in such a large amount; they then become cheese soup, burying the broccoli or whatever flavour, and the flavour of the broth. I'm presently making your stove-top sauteed and oven baked chicken breasts. Thank you for such a sensible and delicious recipe. Second time I've done it. I am cooking for ONE so leftovers (what a sad word) become an ingredent in a fantastic salad, or sandwich. I have subscribed.Dan Mikesell AKA DrDan
Hi Anna,
Welcome to the blog.
I'm not sure why you had trouble commenting. All recipe posts (about 400 total) remain open to comments except for 2 that people were fight over things unrelated to the recipe. I just put a stop to those.
The comment box is at the bottom of all the comments on the page, so you do have to go almost all the way down. There is no easy way to relocate it that won't break frequently right now. Hopefully soon it will be just under the dog pictures.
Thanks for the note and rating. Please let me know if you have questions or comments.
Dan
HilPoof
I made this a couple of nights ago for my husband and I (with a couple of substitutions***). We both loved it!!! I used 1% milk and frozen broccoli. I ran the immersion blender through it as suggested in step 6. My cheese mixture was one cup of sharp cheddar and one cup of white cheddar. I also couldn't resist adding two dashes of nutmeg to bring out the nuttiness of the cheddar. The texture was velvety with a good thickness. We ended up with some leftovers, and I ate the last of it earlier today for my lunch!***Disclaimer: I try to avoid rating recipes unless I made it exactly as written; however, I'll never make this recipe exactly as written because I don't love the flavor of onion in my broccoli and cheese soup. I do appreciate onions in many other dishes but feel like it clashes with the distinct, strong taste of broccoli. I subbed the garlic with garlic powder as well.
Reply
Peggy
I'm thinking this may also be good with Brussels sprouts. What say you?
Reply
David
I would give it a go for sure, it's an adventure !👍
Caroline Hviid
In a large pot over medium heat, combine the butter and onion and saute until translucent. Add the flour and stir until the mixture lightly browns. Stir in the half-and-half and mix until the contents reach a simmer. Turn the heat to low and add the stock. Simmer for 5-10 minutes. Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer for 10-15 minutes. Add the cheese and stir until it melts and combines with the other ingredients.
Reply
Barb Smentek
Omg made this soup today, my daughter likes Panera’s. This was better, so darn yummy and easy too. The next time I make it I’ll get velveta cheese, I used cheddar shredded. I did put the carrot and celery in also. Thank you Dan, saving this one. Do you have any more soup r3 pies?
Reply
Dan Mikesell AKA DrDan
Hi Barb,
Welcome to the blog.
Glad it works well for you. It is one of my favorite soup. I usually do a double batch and my wife loves the bacon added. You can find my other favorite soups at https://www.101cookingfortwo.com/a-week-of-soups/.
Thanks for the note.
Dan
Dick Hynes
Thank you so much for what you do. I'm a newbie cook (in my 70's) and my wife loves that I cook, and I love your help. Made this for the second time and was delicious.
Photos and instructions are very helpful, and enjoy the dog pics, too.
Best.Reply
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