This broccoli cheese soup is creamy, cheesy, and simple to make in one pot. Fresh or frozen broccoli both work, and the whole thing comes together in an hour.
Use sharp cheddar for a wonderful broccoli cheddar version, or add Velveeta for extra creaminess. Make this broccoli soup your way with multiple options.
Jump To (scroll for more)
- 💚 Why You’ll Love This Soup
- 🥦Ingredients
- 👨🍳 How to Make Broccoli Cheese Soup (Quick Overview)
- 🥦 Broccoli Options
- 🧀 Cheese Choices
- 🥛 Dairy and Seasoning Choices
- 🥗 Copycat Panera Broccoli Cheddar Soup
- 🍲 Variations of Broccoli Cheese Soup
- 🥄 Serving Suggestions
- 🥡 Storing & Reheating
- 🍲 Other Soup Recipes You’ll Love
- ❓ FAQs
- 📖The Recipe Card
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."
💚 Why You’ll Love This Soup
- One pot, 1 hour — easy cleanup, fast comfort.
- Fresh or frozen broccoli — works with what you have.
- Cheese flexibility — sharp cheddar for classic flavor, a cheddar/Velveeta mix for creaminess, or try Colby, Monterey Jack, or a blend.
- Customizable — Panera-style, bacon, keto, or even swap in cauliflower.
- Freezer-friendly — make a batch now, enjoy later.
🥦Ingredients
- Broccoli — fresh, frozen, or even leftover
- Cheese — sharp cheddar preferred; mix with Velveeta or other cheeses if you like
- Aromatics — onion and garlic
- Butter and milk
- Broth — chicken or vegetable
- Pantry staples — flour, salt, pepper
✅ 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 is best, but frozen works just as well. One large head makes about 3 cups of florets, and a 12-oz bag of frozen broccoli yields about the same. No need to thaw frozen broccoli before adding — it cooks right in the soup.
Leftover cooked broccoli is a fast shortcut. Add it after the soup has thickened, just before the cheese. Since it’s already cooked, it only needs to heat through, then you can move right on to the cheese step.
Keep florets spoon-sized for easy eating. Cut both fresh and frozen broccoli into spoon-sized pieces before cooking.
🧀 Cheese Choices
Sharp cheddar is the classic choice for broccoli cheddar soup. For extra creaminess, I often use a mix of cheddar and Velveeta — it melts smoothly and balances the flavor.
Other cheeses like Colby, Monterey Jack, or even mild cheddar also work. Use what you have and what you like best.
Shred block cheese yourself for the smoothest melt, and add it at the very end, off the heat. If cheese clumps or separates, it’s usually the cheese quality, not the recipe
🥛 Dairy and Seasoning Choices
Many recipes call for heavy cream or half-and-half, but there’s already plenty of richness from the cheese. The roux also thickens the soup and adds a creamy texture without extra fat. I usually use lower-fat milk, but any milk or a dairy-free substitute will work.
For seasoning, try a pinch of nutmeg or paprika for extra flavor. Add about ¼ teaspoon at the start of simmering — one or the other, not both.
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🥗 Copycat Panera Broccoli Cheddar Soup
- Carrots (about 1 cup, matchstick, diced, julienned, or shredded)
- One rib of thinly sliced celery
- Use 100% sharp cheddar cheese
🍲 Variations of Broccoli Cheese Soup
🥓 Bacon (or Ham) Version
Chop 3 strips of bacon into ½-inch squares, fry until crisp, drain, and stir in with the cheese. Diced leftover ham works too.
🥣 Keto / Low-Carb Version
In this soup, about half the carbs come from the flour. 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). Give it a few extra minutes to cook until tender.
🥄 Serving Suggestions
You can dress this soup up or keep it simple.
- Bread bowls if you want the restaurant vibe.
- Grilled cheese sandwiches — the classic partner.
- Cold ham & cheese or a BLT for a light lunch combo.
- Tossed green salad if you want something fresher on the side.
- Crackers or warm biscuits for quick and easy, like my Low Fat Biscuits or Cheddar Bay Biscuits.
🥡 Storing & Reheating
This soup keeps well in the refrigerator for 3–4 days, though at our house it’s usually gone soone
Freeze it in airtight containers or freezer bags for up to 3 months.
To reheat, warm gently on the stovetop over medium-low heat or in the microwave. If frozen, thaw overnight in the fridge first.
🍲 Other Soup Recipes You’ll Love
If you’re in the mood for more classics, 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 is the classic, but I find a mix of cheddar and Velveeta gives extra creaminess. Colby or Monterey Jack also work. Shred block cheese yourself for the smoothest melt.
Yes! No need to thaw it first — add it straight to the soup. Just cut any large pieces down to spoon-size 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.
For a vegan version, swap the butter, milk, and cheese for plant-based products (though plant-based cheese doesn’t always melt as well).
For gluten-free, skip the roux. Instead, thicken with a cornstarch slurry — use half the volume of cornstarch, mix with cold water, and stir it in after the broccoli is tender. Simmer until thickened before adding the cheese.
Warm the soup gently over medium-low heat on the stovetop or in the microwave. Avoid boiling, which can make the cheese separate.
📖The Recipe Card
Broccoli Cheese Soup (Easy & 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.