This broccoli cheese soup is a warm hug on a cold day. And if it’s not cold out? Knock down the A/C and pretend, because you need this recipe in your life now!
My husband teases me because whenever we go to a restaurant, I always order the same things. But hey, I like what I like. One of my standbys is broccoli cheese soup. I love it. I love it so.
Truly, this recipe is even better than Panera broccoli cheese soup, so make yourself a bread bowl with our no knead beer bread, fill it with this soup, and have a slice of apple bundt cake ready for dessert. We’re channeling fall y’all.
Broccoli Cheese Soup
Broccoli Cheese Soup Ingredients
- Onions – Finely chopped or minced. I prefer sweet yellow or white onions.
- Garlic – Minced. You can use jarred garlic if you like, but fresh will give more flavor.
- Butter – I like salted butter for this, but if you’re using a heavily salted homemade stock then you might want to use unsalted butter.
- Chicken stock – Turkey stock will will work too if you have some leftover from Thanksgiving, and if you want to make this recipe vegetarian go ahead and swap for vegetable stock. Here’s how we make our homemade stock and broth.
- Broccoli florets – My strong preference for this recipe is fresh broccoli because I like a little but of firmness and texture from the vegetable, but you absolutely can use frozen broccoli in a pinch (or if you prefer a softer mouth feel). Make sure you thaw the frozen broccoli first.
- Carrots – Finely chopped or julienned. Honestly, I like to just buy a bag of matchstick carrots from the produce aisle.
- Ground nutmeg – I know it sounds a little weird, but nutmeg adds a beautiful depth of flavor. You can’t taste it as a stand out in the soup, but trust me it definitely makes the recipe more well rounded. (My neighbor taught me this trick, we actually add nutmeg to a lot of our savory recipes!).
- Seasoned salt – I am partial to Lawry’s seasoned salt, but you can use whatever brand you like.
- Shredded cheese – I know I’m going to sound crazy, but I love using American cheese in this soup, or half cheddar/half American. If you’re a total cheddar fanatic you can totally use all cheddar cheese. Make sure to look at my tips below for best practices though!
- Half and half – Half and half give this soup just the right amount of richness. You can sub for milk or even heavy cream if it’s all you have on hand, but half and half is best.
How do you make broccoli cheese soup?
★ First, saute onion and garlic in butter until onion is translucent.
★ Next, add chicken stock and nutmeg and bring to a low boil. Add broccoli and carrots and simmer until tender.
★ Then, with the heat on a very low simmer, slowly stir in cheese in small handfuls, stirring constantly until fully melted.
★ Finally, pour in half and continue to stir on medium/low heat until all ingredients are incorporated and soup is heated through. Do not boil.
Variations
- Make it spicy with a tablespoon or two of hot sauce or sriracha!
- Add cubed potatoes for a potato cheese broccoli soup!
- Experiment with different cheeses – I love to stir in some gouda or even a dollop of leftover brie!
- Bulk it up with more delicious veggies like sweet red pepper and cauliflower!
- Make it a full meal by stirring in diced leftover crockpot ham or cooked chicken breast!
What goes well with broccoli cheese soup?
We always like to have a bread with our soup (try this French bread recipe or our yeast dinner rolls). If you’re serving this as a starter, it goes great before a grilled ribeye or some easy baked pork chops. Or if you’re doing your own ‘you pick two’ combo, try it with a homemade club sandwich, or a flank steak salad!
Can you freeze broccoli and cheese soup?
You can freeze this soup, but due to the amount of dairy in the recipe, it may separate or take on a slightly grainy texture when reheated. Honestly, I still think it’s delicious. When I reheat the soup I will often put it in the blender (or use my stick blender) to make it smooth.
Make sure you allow the broccoli cheese soup recipe to cool completely before freezing.
Is broccoli cheese soup gluten free?
Our recipe is completely gluten free. We use no flour in our broccoli cheese soup because I am not a fan of the way flour tastes in soup. You get a much more vibrant and rich flavor from the cheese and broccoli without flour, and I find that the half and half makes it plenty thick.
If you wanted to thicken the soup further, you can add a corn starch slurry (1 – 2 tablespoons cornstarch mixed with an equal amount of cold water) while it’s simmering, or my favorite way to thicken broccoli cheese soup is to add a handful of dried mashed potato flakes!
What is the best cheese for broccoli and cheese soup?
My preference for this soup is half mild cheddar and half American cheese (or other processed cheese like Velveeta). I know I’ll get a lot of side eye for this, but trust me. Cheese like American and Velveeta are specifically processed in a way that makes them melt beautifully and taste fantastic in a soup like this. You can totally even make it with only those cheeses. Don’t hate on it until you’ve tried it!
TIPS
- When choosing cheddar for your broccoli soup, make sure to choose a mild cheddar as sharp cheddar is aged longer (and becomes drier/more like a parmesan as it ages).
- Whenever possible, shred your own cheese from the block. Pre-shredded cheeses are coated with anti-caking agents that can inhibit melting and cause a weird texture in the end result.
- Melt the cheese into the soup slowly and in small amounts to prevent clumping.
Why is my broccoli cheese soup grainy?
The most common culprits for grainy cheese and broccoli soup are using pre-shredded cheese, using an aged or sharp cheese, melting the cheese into the soup at too high a heat, and/or adding too much cheese to the soup at once.
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Tools we love
- Julienne peeler – Want to make some super quick zucchini noodles for one, or quickly shred some carrots for your salad? This julienne peeler is the perfect solution! Great for folks in apartments or small spaces too.
- Garlic press – Need fresh minced or sliced garlic, but don’t want to peel or chop your garlic? This garlic press is the bessssssst. We’ve had ours for as long as I can remember (maybe a wedding present?), and I use it several times a week!
- Stick blender – Possibly the most used gadget in my entire kitchen. The key to making a hand blender useful versus a giant pain in the butt is to rinse it immediately after using. That way you’re never trying to get crusty dried goop out from under the blades.
- 6.5 Quart dutch oven – This enameled cast iron dutch oven can go from stove top to oven, and look beautiful doing it. Perfect for chilis, roasts, breads, and stews. Mine is yellow, what color will you choose?
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How to Make Broccoli and Cheese Soup
Broccoli Cheese Soup
Ingredients
- 1 cup finely chopped onions
- 1/2 tablespoon minced garlic
- 1 tablespoon butter
- 32 ounces chicken stock (4 cups)
- 12 ounces about 6 cups broccoli florets
- 1 cup matchstick (julienned) carrots
- 1/3 teaspoon ground nutmeg
- 1/2 teaspoon seasoned salt
- 6 cups shredded cheese cheddar, American, or a mix of both
- 32 ounces half & half (4 cups)
Instructions
- Saute onion and garlic in butter until onion is translucent.
- Add chicken stock and nutmeg and bring to a simmer.
- Add broccoli and carrots and cook until tender.
- Add cheese in small amounts, stirring constantly until incorporated.
- Pour in half & half and continue to stir on medium/low heat until all ingredients are incorporated and soup is heated through. Do not boil.
Video
Notes
Nutrition
Recipe FAQS
What goes well with broccoli cheese soup?
Bread rolls, sandwiches, steak, pork chops, and salads all go well with this soup!
Can you freeze broccoli cheese soup?
You can freeze this soup. Make sure to allow it to cool completely before freezing and then thaw/reheat slowly for best results.
Is broccoli cheese soup gluten free?
Not all versions are gluten free, but ours is. Make sure to check ingredients list before consuming if you are avoiding gluten.
Why is my broccoli cheese soup grainy?
Using pre-shredded cheese, using an aged or sharp cheese, melting the cheese into the soup at too high a heat, and/or adding too much cheese to the soup at once are all factors that can contribute to a grainy cheese soup.
10-31-11
This looks SOGOOD! I will have to try!!!!
I didn't use the whole amount of cheese and I didn't even need the milk. The soup was so creamy and rich all on it's own! I did add a little Frank's hot sauce.
Cheese didn't melt, thin, bummer. Can't figure out what I did wrong.
oh, no 🙁 i'm sorry it didn't work for you!
Hi April! Just wondering how many this serves?! THANKS!! :o)
hi erin – it makes about 18+ cups (depending on how much cooks off), so depends on how big your servings are. as a 1 cup snack, then about 18, as a 4 cup bowl of soup, 5ish.
Does it freeze? Thanks!
Yes! It may separate a little, but reheat on low stirring frequently and you should be good 🙂
When do we put in the seasoned salt?
Wow! This is so tasty! Love it how easy it comes together!
I’m a creature of habit too but when you know what you love, why mess with it?? This looks like pure comfort food. So creamy and perfect.
What a great tasting soup! This was so light and flavorful; I can’t wait to make this again tonight!
I love this recipe! Perfect quick dinner for this fall.
Love this soup! The family did too!