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
Can I freeze this soup?
Dan Mikesell AKA DrDan says
Hi Judy,
Welcome to the blog.
I just added this to the recipe notes.
"5. Great as leftovers. Good refrigerated for 3-4 days and frozen for 3-4 months."
Thanks for pointing that I wasn't very specific before.
I do love this soup and hope you do too.
Dan
Kellyb says
I have made this recipe several times over the last couple years. It's my go to favorite soup.
Dan Mikesell AKA DrDan says
Hi Kelly,
Welcome to the blog.
This is one of our favorites and I have a head of broccoli that needs to be uses in the next couple of days.
Thanks for the note and rating.
Dan
Lucille says
Made this soup today and it is amazing!! Best Broccoli Cheddar soup I’ve ever had and it’s easy!! This is a keeper for sure! Thanks so much for the step by step pictures and additional add ins. This recipe is easy to tweak, too so you can easily add your personal touch. Vegetarian, no problem add vegetable stock. Low fat option, use 2% sharp cheddar, 2% Velveeta and 1% or skim milk. Want it decadent, add full fat cheeses and half and half in place of milk. You will love this soup!!
Dan Mikesell AKA DrDan says
Hi Lucille,
Welcome to the blog and so sorry about the delayed response.
This is one of my all-time favorite recipes on the site. I try to always do step by step photos so the reader can see themselves doing the cooking. I think that helps a lot for most people.
You are so right about variations. It is just make it what you want type of soup.
Thanks so much for the note and rating.
Dan
Misty says
How would this be putting it on top of baked potatoes?
DrDan says
Hi Misty,
Welcome to the blog.
I don't see this as a good baked potato topping. You can make it thicker in several ways. Increasing the flour/butter roux, decreasing the milk or broth, or increasing the cheese. But I think you need a different recipe for that.
Dan
Jen says
My daughter and I made this last weekend. It was amazing! It was a perfect recipe to teach her about roux, chopping, whisking, etc. Her & my son took it for lunches last week and want it again this week. 😊 Thank you for the recipe, it's definitely a keeper!
DrDan says
Hi Jen,
Welcome to the blog.
I never looked at this recipe as an education but I see it now. Also, they can make their own lunches.
Glad you enjoyed the recipe.
Thanks for the note and rating.
Dan
Savannah says
This recipe was amazing. Thank you so much for helping me find a recipe that's all in one pan. You don't need all that fancy pantsy ingredients to make a delicious soup. I didnt have onion but it taste good without it as well. I also didnt buy garlic, I used minced garlic (1.5 teaspoons of it). I added chopped up celery and shredded carrots to mine when I added broccoli.
DrDan says
Hi Savannah,
Thank for the note(s). This is a simple recipe but I have done it over and over. To me, it is what a soup recipe should be.
Dan
Richard says
Awesome! Easy to follow directions, measurements, etc.
DrDan says
Hi Richard,
Welcome to the blog.
Glad it worked well for you and thanks for the note.
Dan
Elizabeth says
Hi, I made this the other day and we love it.I was just wondering.What I could do to make it less thick.How much more liquid or what should I should add? I also noticed on instructions one says 4 tablespoons butter(the one in article) and the other says 1/4 cup butter(the one in recipe box).I used the 4 Tablespoons.Which is the right one?...Thankyou for sharing the recipe.
DrDan says
Hi Elizabeth,
Welcome to the blog.
This is a thick soup. It comes from a number of places. The "best" place to adjust the thickness is with the roux. I use the butter (4 tablespoons = 1/4 cup) with flour. Just cut both in half. It will decrease the thickness by about 20%.
But lots os the thickness comes from the cheese. You could decrease that a bit. Or you could add more liquid like another cup of chicken broth. Both these will decrease the flavor a bit.
Thanks for the note. Hope that helps.
Dan
Savannah says
Hi there! 4 tablespoons equals 1/4 cup :)
Sarryanna says
Soup is delish! Just one question...... the nutritional info is for one serving. Is that one cup, cup and a half, half the pot (in my dreams, I know)
DrDan says
Hi Sarryanna,
Welcome to the blog.
The single recipe is 6 "servings" of 1 to 1 1/4 cup. Most soup nutrition uses 1 cup servings.
When I make this (tomorrow again) usually do a double batch and freeze half. We do this for the whole meal so we get 4 large servings of per single batch. But if I did so a single for 4 people at lunch, most of the company wanted seconds so I almost stopped doing single batches for company.
Dan
Beverly says
I had some leftover steamed broccoli so this soup sounded like a delicious way to use it up. Followed the recipe and used some fresh broccoli at the start and added my leftover broccoli at the end. I too love Velveeta as a cooking cheese it makes wonderful smooth and flavourful soups and sauces. The only thing I question is boiling the milf. If you were using cream no issue but the lower fat in milk will cause it to curdle, likely not too noticeable in this but still not recommended. Heat to just before boiling point when cooking with milk. Soup is delicious and highly recommended.
Martha Worley says
Made your recipe several times. Just keeps getting better. Someone may have already covered this but we use the stem also. Peel the stem & cut in 1/4” rounds. Cook along with chopped broccoli. We double recipe so we can freeze future lunches. Thaw completely & heat slowly.
DrDan says
Hi Martha,
Thanks for the comment and suggestions.
Most of my broccoli is like a tree so I trash the stem, or at least the main part. I have done this soup with some local farmer market broccoli and did use the stems.
It does freeze very nicely.
Dan
Punam Paul @punampaul.com says
Interesting soup easy and quick recipe. I first time tried a broccoli cheese combination. This soup is very delicious.
DrDan says
Welcome to the blog.
I do love this soup. Glad it worked well for you.
Dan
Michelle says
Made this for dinner. So easy and delicious. Next time will add bacon. Better than Panera's soup. Thank you. Will definitely make this a favorite.
DrDan says
Hi Michelle,
Welcome to the blog.
I just had this soup again yesterday. It is a favorite of my wife's. I use bacon if I have it.
Thanks for the note and Happy Holidays.
Dan
Erica Johnson says
My husband and I are new empty nesters and I have found cooking for two to be a challenge. I came across this recipe and tried it tonight. It was perfect and just enough left over for lunch tomorrow! Thank you so much for my new favorite soup!
DrDan says
Hi Erica,
Welcome to the blog.
This is one of my most favorite recipes. I do it once or twice a month. Usually I double for leftovers and the freezer.
Since you are really "cooking for two", you might want to check out my discussion about recipe size at https://www.101cookingfortwo.com/recipes-not-two-servings/ so you won't be too disappointed that all recipes are not for two servings.
Have a look around and let me know if you have any questions.
Thanks for the note.
Dan
Betty Davis says
I love this recipe. I put the broccoli stock in my bullet with a little chicken broth then added it in.That made it more rich
JC says
This soup is amazing! I didn’t have broth so just used water in it’s place and a couple drops of liquid smoke (I’m vegetarian and was thinking abt the bacon suggestion), then added the carrots and celery. My 11 year old son just had it and said, “this is my second favorite food of all time now even though i wasn’t expecting to like it after the strong smell of onions”, haha! He hasn’t loved any new foods for a couple years now. Our new favorite recipe. Thank you. :)
PS- 6 year old loves it, too. Wow!
Kim says
I want to make homemade soup, but I am all’s trying to eat Keto, what can I use instead of cornstarch or flour to thicken the broth?
DrDan says
Hi Kim,
Welcome to the blog.
About half the carbs are from the flour. The usual thickening products used in cooking are all basically carbohydrates. Due to all the cheese, this will still be fairly thick even without the flour and you can always add more cheese.
Hope that helps.
Dan
Sarah says
Would it be ok to make this on the stove then transfer to a crockpot to keep warm? I’m wanting to take it to a get together with some friends.
DrDan says
Hi Sarah,
Welcome to the blog.
It will be a little tricky. You need to keep it about 140 degrees but not higher than 155 or so. If higher, it continues to cook and if lower for 2 hours, you should assume it is not safe. "keep warm" on crock pots is very non-specific.
It does reheat well and just reheating there would be safer. Keep below 40 degrees during transport.
Dan