This creamy broccoli cheese soup recipe is easy and comforting on a cold day. Make it your way in one pot, in about an hour, with fresh or frozen broccoli and your choice of cheese.
Use all cheddar for the best broccoli cheddar soup, or add carrot for a Panera-style version. Try bacon or ham for a hearty twist, or even swap in cauliflower. Plus, it freezes beautifully.
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Featured Comment by 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."
🫕 TL;DR (Quick Answer Box)
What it is: Creamy, cheesy broccoli soup made from scratch in one pot — rich, smooth, and comforting, ready in about an hour.
Why you’ll love it: Fast and easy with simple ingredients. Works with fresh or frozen broccoli and any mix of cheddar or Velveeta.
How to make it: Cook onion and make a quick roux. Add broth and milk, let it thicken. Add broccoli and cook until tender. Finish by stirring in cheese until smooth and velvety.
Jump to the Recipe Card or keep reading for details and options.
🥦Ingredients
- Broccoli — fresh, frozen, or even leftover. No need to thaw frozen broccoli first — just cut any large pieces down to spoon size.
- Cheese — sharp cheddar gives that classic broccoli cheddar flavor. For extra creaminess, use some Velveeta, or try Colby, Monterey Jack, or a cheddar blend.
- Aromatics — onion and garlic for a flavorful base.
- Butter, milk, and broth — build the creamy body of the soup.
- Pantry staples — flour, salt, and pepper to make the roux and balance the flavor.
✅ Pro Tip: Block cheese melts the smoothest, but pre-shredded will still work if that’s what you have.
👨🍳 How to Make Broccoli Cheese Soup (Quick Overview)
1. Chop broccoli and onion.
✅ Pro Tip: Cut broccoli florets into spoon-size pieces before cooking so they’re easy to eat and cook more evenly.
2. Cook onion in butter until clear; add minced garlic and cook 1 more minute.
3. Make the roux. Sprinkle in flour, stir, and cook until lightly browned — about 3 minutes.
4. Add broth, salt, and pepper. Bring to a low boil. Slowly stir in milk and let it thicken.
5. Add broccoli. Cover and simmer until tender — 20 to 25 minutes.
6. Blend if you like. Use an immersion blender or potato masher for creamier texture.
7. Add the cheese. Cheddar is classic, but I like mixing cheddar with Velveeta.
8. Simmer 5 minutes more, until cheese is melted and incorporated. Serve warm.
👇 Scroll down for the printable recipe card or keep reading for cheese options, veggie swaps, and serving ideas.
🥦 Broccoli Options
Fresh broccoli gives the best texture and flavor, but frozen works just as well — no need to thaw first. Just cut any large pieces into spoon-size florets before adding them to the soup so they cook evenly.
If you’ve got leftover cooked broccoli, stir it in after the soup has thickened, then go straight to the cheese step. It’s already tender, so just let it heat through.
👉 Tip: Any broccoli used needs to be trimmed to spoon size for easy serving.
🧀 Cheese Choices
Sharp cheddar gives the classic broccoli cheddar soup flavor — it’s rich, tangy, and melts beautifully. For a creamier texture, mix in a bit of Velveeta or use a blend like Colby or Monterey Jack.
Shred block cheese yourself when possible — it melts more smoothly than pre-shredded cheese, which is coated to prevent clumping. Add the cheese off the heat, stir gently until it begins to melt, then return the pot to low simmer for a few minutes until the cheese is fully melted and the soup is velvety smooth.
If the cheese clumps or separates, it’s usually from overheating or using pre-shredded cheese. Don’t worry — it’ll still taste great, just a little less smooth.
🥛 Dairy and Seasoning Choices
The soup gets plenty of richness from the cheese, so you don’t need heavy cream or half-and-half unless you want it extra indulgent. Whole milk gives the best texture, but low-fat milk works fine too. You can even make it dairy-light by using 2% milk or a dairy-free substitute.
Keep the flavor balanced with salt and pepper, and try a pinch of nutmeg or paprika for extra depth. Add seasonings while the soup simmers so they blend smoothly into the creamy base.
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🍲 Variations of Broccoli Cheese Soup
🥕 Panera-Style Broccoli Cheddar
For a flavor like Panera’s version, add a cup of shredded or matchstick carrots and a rib of thinly sliced celery along with the broccoli. Use only sharp cheddar for that restaurant-style balance of creamy and cheesy.
🥓 Bacon or Ham
Chop 3 strips of bacon into ½-inch pieces, fry until crisp, drain, and stir in with the cheese. Diced leftover ham works too.
🥣 Keto / Low-Carb
Skip the flour and let extra cheese or blended broccoli thicken the soup instead.
🌼 Cauliflower Cheese Soup
Swap broccoli for cauliflower in the same amount (about 3 cups) and cook a few minutes longer until tender.
🥄 Serving Suggestions
Serve this soup as a cozy main dish with crusty bread or Cheddar Bay Biscuits for dipping. It’s also great alongside a green salad or a sandwich — try it with a BLT or grilled cheese for a classic combo.
🥡 Storing & Reheating
Refrigerate leftovers in an airtight container for 3 to 4 days. To freeze, cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
This soup reheats best over medium-low heat on the stovetop or gently in the microwave. Avoid boiling once the cheese is added — high heat can make it separate.
🍲 Other Soup Recipes You’ll Love
If you’re in the mood for more comfort soups, try my Chicken Noodle Soup, Vegetable Beef Soup, or Tomato Basil Soup. You’ll also find this recipe in 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.
❓ FAQs
Sharp cheddar gives the classic flavor, but mixing in a little Velveeta makes the soup extra creamy. Colby or Monterey Jack also work well. For the smoothest melt, shred block cheese yourself and add it off the heat.
Yes — no need to thaw first. Just cut any large pieces into spoon-size florets before adding to the soup so they cook evenly.
A single recipe makes about 7–8 cups of soup, and you’ll need some working room for the roux and mixing.
For a single recipe, use a 4-quart or larger soup pot or Dutch oven. For a double batch, use at least a 6½-quart Dutch oven — perfect if you want some for today, tomorrow, and the freezer.
For gluten-free, skip the flour and thicken with a cornstarch slurry instead — stir it in after the broccoli is tender.
For dairy-free, use plant-based butter, milk, and cheese substitutes, though plant-based cheese won’t melt quite as smoothly.
Warm gently over medium-low heat on the stovetop or in the microwave. Avoid boiling — high heat can make the cheese separate.
📖The Recipe Card
Broccoli Cheese Soup (Easy and Creamy, One Pot)
Video Slideshow
Ingredients
- 1 head broccoli large head - or 12 oz bag of frozen broccoli
- 2 cups shredded cheese of choice - (4 oz ≈ , 1 cup of block cheese). Sharp cheddar with Velveeta mix preferred.
- 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
- 1 cup carrot - matchstick, shredded, or diced
- 1 rib celery
Step-by-Step Instructions
- Rinse and trim one large head 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.
- Reduce the heat to medium. Stir in flour and cook until lightly browned — about 3 minutes.
- Slowly add 2 cups of chicken or vegetable broth, stirring to incorporate the flour mixture. Add ½ teaspoon of salt and ½ teaspoon of black pepper. Let thicken slightly, then slowly add 2 cups of milk. Bring to a low boil; simmer until thickened.
- Add broccoli, cover, and turn down the heat to simmer. Simmer until broccoli is tender—about 20 to 25 minutes.
- Optional: Puree some or all of the soup with an immersion blender or potato masher.
- Add 2 cups of sharp cheddar or a mixture of your choice. Stir until melted and incorporated — about 5 minutes.
- Serve hot.
Recipe Notes
Pro Tips:
- Scaling: The recipe, as written, needs a 4-quart or larger pot. For a double batch (my normal), use a 6-quart or larger pot, such as a full-size Dutch oven.
- For the best melting, use shredded block cheese. Sharp cheddar is classic, but choose the cheeses you like. I prefer a mix of half Velveeta and half shredded sharp cheddar.
- Frozen broccoli works fine, but may take a few minutes longer to cook, and will eliminate about 10 minutes of prep time for fresh broccoli.
- For the Panera copycat, add 1 cup of matchstick carrots and 1 rib of celery sliced thin with the broccoli.
- Leftovers: Refrigerate 3–4 days or freeze up to 3 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Based on combining Pioneer Woman with an Allrecipes 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.
Vera says
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!
Dan Mikesell AKA DrDan says
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 says
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.
Dan Mikesell AKA DrDan says
Hi Linda,
Thanks for the note. This is one of our favorites.
Thanks for the rating.
Dan
Kathy says
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!
Dan Mikesell AKA DrDan says
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 says
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 it
Dustin says
I made this recipe. It turned out perfect. I think everyone should make this. They will be very happy.
Patricia Mapley says
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.
Judy says
Wanted to try this soup thank you.
anna says
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 says
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 says
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.
Peggy says
I'm thinking this may also be good with Brussels sprouts. What say you?
David says
I would give it a go for sure, it's an adventure !👍
Caroline Hviid says
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.
Barb Smentek says
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?
Dan Mikesell AKA DrDan says
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 says
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.