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.
Jump To (scroll for more)
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.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
🍲 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.
aizel says
how much is a serving?
DrDan says
About 1 - 1 1/4 cup. So not big servings. I do the recipe and then decide how many reasonable servings there are.
Dan
jc says
This is very good I doubled the ingredients came out with plenty of leftovers.Will make again used velveeta only 16oz.
Jackie Z says
Loved this soup, was easy to make, did it on the stove top in a Dutch oven. This will be my go to since all in ingredients I usually have on hand. Liked using milk instead of half and half. I rate this 5 excellent.
Carole says
This is delicious and is one of my comfort foods. My son and husband don't like creamy soups, so it is my "prizer" when they are not home for supper. No changes to make - simply wonderful
DrDan says
Hi Carole,
They really need to try this one.
Thanks for the note. So happy it works for you.
Dan
Tammy says
Very good and easy. My entire picky family liked it. My son was disappointed that it was all gone. ?
DrDan says
Hi Tammy,
Thanks for the note. I'm making this tomorrow for a light lunch before our evening Thanksgiving pig out.
Have a good holiday
Dan
DrDan says
Thanks for the note.
You can adjust the number of servings in the recipe care above and then print. The 6 servings are average size so cutting in half would be 2 large servings.
The trouble with cutting in half will be only using half a head of broccoli and I usually use canned both (OK it is 14 oz and not 16 oz but close enough) so I would also have half a can of broth. Plus... I love leftovers.
Dan
Payton says
I love this soup !!! It's so rich and creamy, full of flavor . Is it possible to make this for only 2 people ???
Martha Worley says
Have made your recipe several times. Easy easy & so delicious. This freezes great. Just thaw completely & heat up slowly! Thanks a lot!!!
PS Didn't see any stars to click on. Would have a top rating for this.
DrDan says
Hi Martha,
Thanks for the note. This is one of my favorite "original" recipes.
The ratings are now in the "recipe card" and not in the comments like it was before.
Dan
Megan says
Just tried this and it was definitely yummy! Next time you make it try adding 1/2 to 1 teaspoon of prepared yellow mustard after the cheese is integrated - it really adds that certain something :-)
Andrea says
I've used frozen broccoli and it was great. Tonight I'm using 3 cups chicken broth and only one cup of milk. I'm trying to decrease my dairy. Thanks for the recipe. It is my go to for broccoli and cheese soup.
DrDan says
Hi Andrea, I'm sure that will "work" but there will be a little less creaminess I believe.
Thanks for the note and rating.
DrDan
karlagso says
your soup was a hit with my 16 yr old daughter who's favorite soup was Panera...until yours!!!! question, if you are lactose intolerant and/or calorie conscious can you substitute unsweetened coconut milk or would that affect the flavor?
DrDan says
So sorry I missed your comment. I suspect the coconut milk would be fine. As for the lactose issue, generally the harder the cheese the less lactose but you should be checking with the manufacture about that.
Dan
Brooke says
Made this soup tonight for dinner and it turned out great! It was my first time making a broccoli cheese soup but this was easy to follow and delicious! Thank you for the recipe.
karlagso says
correcting the stars as I had trouble with my ipad
Carole says
Absolutely the best soup, and it heated up great the next day too. Thank you so much!
DrDan says
Thanks for the note. I do love this soup.
DrDan
Joan says
The soup is excellent! It does make more than enough for two as I have three pints in the freezer now. Until now, my favorite broccoli cheese soup was at T E Murches and it had the ends of cheese floating in it. Next time I make this, I will put in a few chunks of cheese to float around in the soup.
Chris says
I like Velveeta for things like this too, I don't care, it's too wonderfully creamy! Printed this one off, I know my youngest boy will like this. Happy Holidays to you and your family, Dan!
Cheri says
This looks wonderful and easy. Do you think it would turn out as well with thawed - previously frozen - broccoli?
Thank you for another great recipe to try.
DrDan says
I'm almost positive and it probably would be fine with just putting it in frozen but remember to check for the end point of it being tender before adding the cheese.
DrDan
Sharon Hofmann says
I always use frozen chopped broccoli, but pre cook it in broth for 10-15 min. I have always used Velveeta, bu am using half cheddar with it this time.
Mang says
I found this soup quick and easy. Also added nutmeg, grated carrot and fine diced celery. I hope my friends like it! I eat plant base diet.
Saundra Kelley says
Due to time constraints, I deliberately thawed the broccoli and it worked out just fine. I also used a blend of cheeses - delicious