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.
Judy says
So if you were making a double batch in the pictures how many servings is that? Has anyone tried this in the crockpot?
DrDan says
Hi Judy,
A single batch is 4 good servings but no seconds for anybody. I did this last weekend for lunch for 4. I made a double. I had to buy that much broccoli and wanted some leftovers. My wife and I had two more good size meals. So truly 8 servings in the double batch.
Crock pot - probably not too good. You need to make the initial roux for thickening and that just can't be done in a crock pot. Since you already have the pan dirty doing the roux and adding the broth and milk to thicken, I see no good role for a crock pot.
Also, this freezes well.
Dan
Katelyn says
AMAZING! Instead of milk, I used half and half. I only had 1% milk and I was worried I wouldn’t have the same creamy text and taste. It came out amazing with the half and half sub. I definitely recommend! Will be making this often for my family!
DrDan says
Hi Katelyn,
Welcome to the blog.
Glad it worked well for you. I use the milk I have which is almost always fat-free. There is lots of fat in the butter and cheese so it works well. But I will never argue with more cream. It can only make it better.
Thanks for the note.
Dan
Shauna Guymon says
Oh my heck This is so good and so easy!!! The only thing I did was add a pinch of thyme and about 1/2 a tsp. of brown mustard.
DrDan says
Hi Shauna,
Welcome to the blog and sorry for the late reply.
I do love this recipe. But I always love simple things.
Thanks for the note.
Dan
Kim says
Dr Dan Thank you. This is great soup. Will have to try more later. 😍.
Vickie says
I wander if I could use a can of Campbell’s cheddar cheese soup if I have no velveeta cheese
DrDan says
I would just use a more cheddar or other cheese. I'm not a fan of the cheese soup in a can but it is up to you if you want to try it.
Dan
Michelle says
I found this recipe surfing around on Pinterest,figured it was easy so I tried it. Let me tell ya this is now my go to recipe. It is quick and easy and DELICIOUS! Thanks for a pin win !!!
Rondi says
This soup is very, very good. Pretty fast from start to table. I always feel like I am making something so good and nutritous for us when I make this soup. Your recipe is easy to follow. Perfect quantities of ingredients. It also freezes well. I look forward to following more of your recipes.
DrDan says
Hi Rondi,
I do love this soup. I have totally lost count of the number of times I have done this. I had another similar soup on the blog and last week I deleted it and redirected all the traffic to this recipe.
Thanks for the note and have a look around the blog. Let me know if you have any questions.
Dan
Rhonda says
Love the recipe it's so good. Try with a little cayenne pepper it give it just a little more flavor and heat
DrDan says
Hi Rhonda,
I like the cayenne idea.
Thanks for the note.
Dan
Sara says
Great soup easy and quick to whip up with ingredients you have to use up in your kitchen and fridge. Thanks a bunch it's gonna be dinner for my family and I tonight ❤❤❤
DrDan says
Thanks for the note.
Dan
Jean Green says
Great soup, I doubled the recipe using broccoli and shallots from my garden
And Half and half with my 1% milk. It was delicious! Thanks for the recipe.
Melissa Morgan says
Made this tonight, first time ever making broccoli cheddar soup which I love. Some changes were required. I didn't have chicken or veg broth so I used water w/ some soy sauce. (Advice from the internet) I used fresh broccoli and sharp cheddar. It was simple to follow and came out really good. Next time I will not add 1/2 tsp. salt as it seemed too salty. Could have been the soy sauce. It was a success nevertheless, I will make it again. Thank you for sharing.
DrDan says
Hi Melissa,
Yep, probably the soy sauce, it is loaded with sodium.
Glad it worked for you and thanks for the note.
Dan
Marcy says
Dr. Dan, this soup is delicious! Had a fail with another recipe and glad I was brave enough to try again. Sooo good! I have made many of your recipes over the years and they are all excellent! I have learned a lot from you. Thank you.
DrDan says
Hi Marcy,
I consider this one of my best recipes. I love simplifying recipes like this. I just add the bacon option for my wife last week.
Thanks for the note, enjoy the site and let me know if you have any questions.
Dan
Jamie Walsh says
Easiest broccoli cheese soup ever. I made this the day after we had a fondue party so I used two different cheese fondues that were leftover. One was a beer cheese fondue & the other was a non-alcoholic Gruyere & Swiss. It turned out amazing! By far the best I’ve ever had. I had also blanched the broccoli for the fondue so cook time was much shorter.
I made it a second time with just sharp cheddar & it wasn’t even close. The quality of the cheese makes all the difference. I also use a blend of evaporated milk & 2%.
By far the best & easiest soup recipe.
Links to the fondue recipes below.
https://www.realsimple.com/food-recipes/browse-all-recipes/beer-cheese-fondue
https://www.melskitchencafe.com/classic-fondue-recipe/
Lisa says
Made this today and was delicious. I think it was just as good as Panera.
Dave Bolger says
Picture shows a bag of sugar. Went thru the recipe 3 times looking for when you add the sugar. Guess it's supposed to be a bag of flour :)
DrDan says
Over a million page views on this recipe and you are the first to pick it up. I keep empty bags for these pictures. A total opps. Photoshop to the rescue soon.
Thanks
Dan
Update. Fixed and you get the one in a million badge
Rebecca Weller says
This sounds absolutely Delish! But my Question is could I substitute with Cauliflower? My Husband is not a fan of Broccoli. Let me know your thoughts. Thank you!
Blessings & Merry Christmas
Rebecca
DrDan says
Yep the cauliflower should work but I think it may take a little longer to cook so cook until tender then add the cheese.