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:
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"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.
Pat Monahan says
Will make this tonite. I’m surprised that people w lactose issues don’t use Lactaid.
No difference in flavor, no tummy issues.
DrDan says
Hi Pat and happy holidays.
First you will love this soup. I do.
The lactaid thing., I want to do a little lecture for the other readers.
Lactaid will break a disaccharide, Lactose, into two monosaccharides, glucose and galactose. So it will taste a bit sweeter since there are two molecules of sugar vs one and that is how taste works. Not by weight but number of molecules. But since the lactose is broken apart, it will absorb and not set in the GI tract and cause gas and diarrhea in the lactase deficient person.
So if you use lactaid treated products, it is sweeter and a bit noticeable if you pay attention but not much. You can also use the lactaid tablets which work after ingestion and work fairly well. These tablets are what most adults with significant lactose issues should keep in their pocket.
I did this little discussion for those people out there that seem to be clueless and never used/heard of lactaid products. Hopefully we did some good for those people.
ivon says
excelent recipe!! thank you
Mel says
Made it tonight and my husband absolutely loved it.
Mare says
Made this tonight and I loved it. It makes a generous amount. The directions were easy to follow as this was my first time making this. I'll add it to my winter menu. Thanks!
t how says
very good, easy, quick recipe.....except i used cheap great value (a large chain store) brand cheese, which made it to salty for our taste......add a little more pennies to the menu and get real cheese and everyone will love it........thanks...... i will make this again
Kirti Yadav says
Hello DeDan, This recipe is a perfect recipe for gloomy winters and rainy season. I am going to try this soon. My favorite is sweet corn basil recipe. Sharing it with you.
marms says
I can't *not* make this soup. Here I am again. This time I didn't have enough broccoli, but did have a teeny potato, and some cauliflower. Also, and wow! I used Applewood Smoked Cheddar. Creme, but no flour.
Such a winner.
DrDan says
I always call this "cheese soup" to my wife. So no broccoli, fine, use something else. Plus everything is better with bacon.
Thanks for the note.
Dan
Storm says
Hello everyone! I actually tweaked this recipe just a bit.
I made it for the first time tonight and then we had some unexpected guests so I had to quickly double it.
During the process I ended up adding:
1 cup extra of milk
2 cups extra of water
1/8 cup flour
I then added more cheese and my plan is to add a little bit of sour cream when finished. But that is optional for everyone. I have been taste testing throughout the entire process and it tastes delicious. This really is a very simple recipe to follow and I am very grateful to have stumbled upon it. Panera broccoli cheddar soup is my absolute favorite. I also plan on eating it with dipping bread, and then for leftovers I am going to put it over rice.
Thank you for the great recipe!
Kristin says
I made this soup for my 5 year old daughter who talks non-stop about broccoli soup and has me buy it in quarts from our nearby deli. She could eat it for every meal if I let her. The only change I made was I added a good amount of bacon and cooked the onion in the bacon fat + butter. It's amazing, and she licked her bowl clean. The bacon added a depth of smokiness, you should try that sometime!
Michelle says
Dear Dr. Dan,
The soup was delicious and very easy to make. I used a bag of shredded cheddar for the cheese. I thought it was better than the Pioneer Woman's recipe. Thank you for the recipe.
DrDan says
Hi Michelle,
Thanks for the note. I think adding the cheese late helps a lot.
Dan
marms says
What is your experience of freezing this soup? I expect I will freeze a batch without the milk and cheese, to add when reheating another day. Have you done that?
I love this soup too.
DrDan says
I believe it would. I have never done it. We always eat it all.
Dan
Diane says
This soup is delicious! I made the recipe exactly as written (very unlike me) and I wouldn't change a thing. I used cheddar and fontina cheese - a winning combination. Will make again....very soon!
marms says
I come for the dogs.
marms says
In the midst of making this again, and stopped to say next time, I buy the broccoli already chopped and washed in the handy dandy baggie. I've got those miniscule itty bitty broccoli bits ALL over the kitchan and when you try to wipe them up they won;'t! So. That's change #1. Second I make thte soup minus milk or cream, and cheese, and add them each time I take a container out of the freezer. I am not using a flour/white sauce either. Creme.
Soooo good.
Estelle Crawford says
Love this receipe!
Definitely rate this a 5!
DrDan says
Thanks, I love this one too.
Dan
Marms says
Because I'm on a low-carb food plan I use an egg to thicken rather than flour. This is a terrific recipe. I can eat soup. everyday!