Classic Broccoli Cheese Soup

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Classic Broccoli Cheese Soup Recipe by Elizabeth Rider

This classic broccoli cheese soup recipe is comforting, delicious, and full of good nutrition.

And it definitely reminds me of my childhood! We didn’t go out to eat a lot, but I always asked for broccoli soup when we did.

This soup recipe is a bit of a PSA for my opinion that broccoli cheese soup should be more heavy on the broccoli than it is on the cheese.

A lot of broccoli cheese soup recipes are more of a cheese soup with a little broccoli. This classic take is heavy on broccoli and a true nod to cream of broccoli soup. Think of it more as a broccoli soup with a little cheese, not a cheese soup with a little broccoli.

classic broccoli cheese soup recipe

Packed with nutritious broccoli florets and creamy cheddar cheese, this soup is a family favorite. It’s easy to make and perfect for those chilly nights when you need something hearty to warm you up.

Want more soup recipes? Check out all of these delicious healthy soup recipes over on our soup recipes page.

The Health Benefits of Broccoli Cheese Soup

Not only is this Broccoli Cheese Soup delicious, but it also provides a range of health benefits.

Here are some reasons why you’ll feel good about enjoying this comforting soup:

  1. Nutrient Powerhouse: Broccoli is a cruciferous veggie that’s packed with essential vitamins and minerals, including vitamin C, vitamin K, folate, potassium, and more. These nutrients support overall health and contribute to a strong immune system.
  2. Fiber-Rich: This soup contains loads of fiber from the broccoli florets, onions, and other vegetables. Fiber aids in digestion, promotes satiety, and helps maintain healthy cholesterol levels.
  3. Inflammation Fighter: Broccoli is rich in antioxidants that help protect against oxidative stress and inflammation in the body.
  4. Weight Management: The combination of fiber-rich vegetables and protein from cheese helps keep you feeling full for longer periods, making it easier to manage your weight.

Ingredients:

Again, this soup is heavy on the broccoli and light on the cheese, just the way I think broccoli cheese soup should be:

  • 4 tablespoons (1/2 stick) unsalted butter (or extra virgin olive oil); I prefer grass-fed butter
  • 1 medium yellow onion
  • 2 ribs celery
  • 2 medium carrots
  • 2 cloves garlic
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock or veggie stock (or combo of stock and water)
  • 1 1/2 pounds fresh broccoli florets (from about 2 heads of broccoli)
  • 1/2 cup half and half (or heavy cream, or sub cashew cream to reduce dairy)
  • 2 cups (8 ounces) cheddar cheese, grated (I prefer to grate my own—pre-grated cheese is coated in anti-caking powder which can reduce it’s ability to melt well)
  • 1 teaspoon fine-grain sea salt or kosher salt, plus more to taste (less if you used salted butter)
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • Optional: Chopped chives, parsley, or extra shredded cheese for garnish
classic broccoli cheese soup recipe

How to Make Broccoli Cheese Soup:

Check out the printable recipe card below if needed. Here’s how you make classic broccoli cheese soup:

  1. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onion, celery, and carrot. Cook until tender but not browned for about 10 minutes. Then add the minced garlic and cook for an additional minute.
  2. Stir in the flour and cook for another two minutes to form a light-colored roux.
  3. Slowly whisk in the chicken stock until well combined.
  4. Bring the mixture to a boil, then add the chopped broccoli florets along with 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Reduce heat to simmer for about 15-20 minutes until the broccoli is tender. You can adjust the salt at the end as needed.
  5. While the soup simmers, shred the cheddar cheese using the large side of a box grater. Set aside 1/4 cup to use as a garnish.
  6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a food processor or blender and blend until the desired texture is achieved. I recommend blending it mostly smooth while leaving some texture. Adjust the texture to your preference.
  7. Return the pureed soup to the pot if you removed it earlier. Stir in half and half (or cashew cream) and gradually add in the shredded cheese, reserving some for garnish. Heat gently until the cheese is melted. Do not let it boil.
  8. Taste and adjust seasoning with salt and pepper as needed. The amount of salt depends on how much salt is in your other ingredients. Adjust to taste.
  9. Serve hot and garnish each bowl with a sprinkle of remaining shredded cheddar cheese and chopped chives or parsley if desired.

Ways to Serve Broccoli Cheese Soup

Here are some creative ideas on how to enjoy your homemade Broccoli Cheese Soup:

  • Serve it as a comforting main course alongside crusty bread or grilled cheese sandwiches.
  • Pair it with a fresh salad or steamed veggies for a well-rounded meal.
  • Use it as a flavorful base for casseroles or pot pies by adding cooked chicken or turkey.
  • Pour small portions into shot glasses or mini cups for an elegant appetizer at parties.
  • Pack it in thermoses for lunch on-the-go during colder months.
  • Top each serving with crispy bacon bits or croutons for added texture and flavor.

However you choose to serve it, one thing’s for sure: its creamy goodness will leave you feeling satisfied.

Print
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Classic Broccoli Cheese Soup Recipe by Elizabeth Rider

Classic Broccoli Cheese Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Elizabeth Rider
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 8

Ingredients

Units Scale
  • 4 tablespoons (1/2 stick) unsalted butter (or extra virgin olive oil); I prefer grass-fed butter*
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 2 medium carrots, diced
  • 2 cloves garlic, pressed, finely grated or minced
  • 1/4 cup all-purpose flour (you can sub gluten-free all-purpose flour)
  • 4 cups chicken stock or veggie stock (or combo of stock and water)
  • 1 1/2 pounds fresh broccoli florets (from about 2 heads of broccoli)
  • 1/2 cup half and half (or heavy cream, or sub cashew cream to reduce dairy)
  • 2 cups (8 ounces) cheddar cheese, grated (I prefer to grate my own—pre-grated cheese is coated in anti-caking powder which can reduce it’s ability to melt well)
  • 1 teaspoon fine-grain sea salt or kosher salt, plus more to taste (less if you used salted butter)
  • 1/4 teaspoon freshly ground black pepper, plus more to taste

Instructions

  1. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onion, celery, and carrot. Cook until tender but not browned for about 10 minutes. Add the minced garlic and cook for an additional minute until very fragrant.
  2. Make a roux by stirring the flour into the butter and veggies, and cook for another two minutes to form a light-colored roux.
  3. Slowly whisk in the chicken stock until well combined. 
  4. Bring the mixture to a boil, then add the chopped broccoli florets along with 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Right after you add the broccoli reduce heat to simmer for about 15-20 minutes until the broccoli is tender. You can adjust the salt at the end as needed.
  5. While the soup simmers, shred the cheddar cheese using the large side of a box grater. 
  6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a food processor or blender and blend until the desired texture is achieved. I recommend blending it mostly smooth while leaving some texture. 
  7. Return the pureed soup to the pot if you removed it. Stir in the half and half (or cream or cashew cream) and gradually stir in the shredded cheese, reserving some for garnish. Heat gently until the cheese is melted, being careful not to boil.
  8. Taste and adjust seasoning with salt and pepper as needed. The amount of salt depends on how much salt is in your other ingredients. Adjust to taste.
  9. Serve hot and garnish each bowl with a sprinkle of remaining shredded cheddar cheese and if you have any, some chopped chives or parsley if desired.

Notes

*you can use all butter, all oil (I prefer olive oil), or 2 tablespoons butter + 2 tablespoons oil 

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Enjoy!

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  1. JezMez says:

    I made this last night and it was perfect! I halved the recipe because our kids are off to college now and it made just the right amount. So delicious!

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