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Broccoli Cheese Soup is the ultimate comfort food. Broccoli florets smothered in a rich, creamy and decadently cheesy broth. Made in under 30 minutes, this soup is perfect for any night of the week!
This Broccoli Cheese Soup is a comfort food classic! There’s nothing like a big bowl of soup on a chilly day, cuddled up with a good book? Perfection! Even people who claim to not like broccoli, will go crazy for this soup! Especially when the broccoli is bathed in a creamy, rich and cheesy broth.
Made with simple, kitchen staple ingredients, this soup is the perfect dish for even the pickiest of eaters. How can you say no to broccoli when it’s paired with loads of cheddar cheese?! By following my recipe, you’ll be rewarded with the creamiest, most outstanding broccoli cheese soup – better than ANY canned soup out there, guaranteed.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page.
- Butter – I used unsalted to control the sodium!
- Onion – A large yellow onion, chopped.
- Garlic – Fresh is best! Minced.
- Flour – All purpose – to thicken the soup!
- Broth – I used chicken broth, low sodium.
- Cream – I used half & half cream, half milk half cream, about 10%MF.
- Mustard Powder – For added flavor.
- Broccoli – A head of broccoli, cut into small florets.
- Cheese – I used cheddar cheese, freshly shredded.
- Salt & Pepper – To taste.
How to make broccoli cheese soup
- Cook Onion – Melt the butter in a pot over medium heat. Add the onion and cook for 3-4 minutes, or until softened and translucent.
- Make Broth – Stir in the garlic and flour. Whisk well and cook for 1-2 minutes. Pour in the chicken broth and cream, then increase the head to medium-high. Whisk well and cook until the mixture is bubbling and has thickened. Stir in the mustard powder.
- Add Broccoli – Add the broccoli to the pot, reduce the heat to a simmer, and cook for 10-15 minutes, stirring occasionally, until the broccoli is tender.
- Finish & Serve – Whisk in the cheddar cheese until it melts into the soup. Season with salt and pepper as needed and serve.
How to serve
This soup is perfect to serve anytime of year, especially when you’re in need of some comfort. Serve it up with a side of crusty bread to soak up all that delicious, cheesy broth.
Can I make this soup in advance?
This soup can be made ahead of time and frozen in freezer bags or airtight freezer-safe containers for up to 3 months! Your soup may not be quite as thick when thawed and may have a different consistency, but will still taste great! To thaw, heat on the stove and simply whisk the soup back together. You can also add some more cream, or even cream cheese to make it creamy again!
How to store leftover broccoli cheese soup
Store leftover soup in an airtight container in your fridge for up to 3 days.
Reheating
When reheating your soup, you’ll want to use the “low and slow” method. To avoid that grainy texture that is common in cheesy soups, make sure to not let your soup get too hot too fast! It can be reheated in a pot on the stove, or in a bowl in the microwave.
Did you like this soup recipe? Try these!
- Bacon and Beer Cheese Soup
- Easy Lentil Soup
- Stuffed Pepper Soup
- Easy Tortellini Soup
- Italian Wedding Soup
- Easy Hamburger Soup
- Baked Potato Soup
- Instant Pot Chicken Noodle Soup
Broccoli Cheese Soup
Equipment
Ingredients
- 1/4 cup butter
- 1 large yellow onion
- 2 cloves garlic minced
- 1/4 cup flour
- 4 cups chicken broth low sodium
- 2 cups half & half cream half milk half cream, about 10%MF
- 1 teaspoon mustard powder
- 1 head broccoli cut into small florets
- 3 cups cheddar cheese freshly shredded
- 1/4 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
Instructions
- Cook Onion: Melt the butter in a pot over medium heat. Add the onion and cook for 3-4 minutes, or until softened and translucent.
- Make Broth: Stir in the garlic and flour. Whisk well and cook for 1-2 minutes. Pour in the chicken broth and cream, then increase the head to medium-high. Whisk well and cook until the mixture is bubbling and has thickened. Stir in the mustard powder.
- Add Broccoli: Add the broccoli to the pot, reduce the heat to a simmer, and cook for 10-15 minutes, stirring occasionally, until the broccoli is tender.
- Finish & Serve: Whisk in the cheddar cheese until it melts into the soup. Season with salt and pepper as needed and serve.
Tips & Notes:
- Store leftover soup in an airtight container in your fridge for up to 3 days.
