Make your favorite cheese, rich and creamy Broccoli Cheese Soup at home! This homemade soup is loaded with fresh broccoli and is so cheesy and easy to make. It’s the perfect comfort food for a cold winter night.
You probably already know some cheddar cheese always makes broccoli better! So, you should give this homemade cheddar broccoli soup a try – it’s cheesy, creamy, and so comforting. Plus, it has fresh broccoli so you can feel good about getting some veggies!
For us, winter means soup, and this is just one of our favorites. Chicken noodle soup and cheeseburger soup are just a couple in rotation during the cold weather months! This broccoli cheese soup ranks high on the list – it’s a classic, and my family gobbles it up.
Why This Recipe Works
- It’s made with fresh broccoli for the best flavor.
- You only need one pot – no complicated steps that require multiple pans!
- It’s rich and creamy, but you can adjust the richness by using a combo of half and half and milk, if you prefer.
- It doesn’t take forever to make. It’s an easy cheese soup that’s ready in 30 minutes!
I’m so excited to show you how to make the best broccoli cheese soup from scratch. Once you try it, you’ll make it on repeat all winter long.
- Unsalted butter
- Chopped yellow onion
- All-purpose flour
- Chicken or vegetable broth
- Half and half
- Chopped broccoli florets
- Grated carrots
- Paprika, garlic powder, and dry mustard
- Grated cheddar cheese
- Salt and pepper
How to Make It
Sautee: In a large pot or Dutch oven, melt the butter over medium-high heat. Add the onions and cook them for a couple of minutes or until they are soft.
Make the roux: Add the flour to the pan and whisk it with the butter to form a paste. Whisk it for one minute to cook off the raw flour flavor. Add half of the broth while whisking.
Season: Add the rest of the broth and all of the half and half while whisking. Cook the mixture for a few minutes, whisking continuously until there are no lumps. Add the paprika, garlic powder, mustard, salt, and pepper.
Simmer: Add the broccoli florets and carrots. Lower the heat to medium-low and simmer the soup for 15 to 20 minutes or until the vegetables are tender and the soup has thickened.
Make it cheesy! Add the cheese a handful at a time and stir until it melts into the soup. It’s important to do this in small batches – it will keep the cheese from clumping up. Once you’ve added all the cheese, give the soup a taste and add more salt and pepper if needed.
Tips for lumps: When you make the roux and add the broth, it’s important to whisk out all of the lumps. If there are some stubborn ones, you can blend it in a food processor or blender to smooth it out. I’ve added this step to the recipe card, but it’s optional.
Seasoning: Depending on the brand of broth you use, you will want to adjust the salt. Some have higher sodium than others, so be sure to start with a small amount. You can always add more before you serve it.
Broccoli: I love to use fresh broccoli florets in this recipe because it tastes great. You can substitute frozen, but you will want to thaw and drain it first. Also, I would wait to add it until the last 10 minutes of the simmering time. Otherwise, it might end up mushy.
Lighten it up: You can substitute milk for part of the half and half for a lighter soup. It won’t be as rich, but it will still taste good!
Leftovers: Store them in an airtight container, and they will keep well in the refrigerator for a few days. It will thicken as it cools, so when you warm it up, add a splash of milk or broth to loosen it up.
Side Dish Ideas!
You can serve it all on it’s own for a light dinner or lunch, but adding a side makes it a filling meal. Here are some ideas:
- Who loves soup and sandwiches? Serve this cheesy soup with grilled cheese sandwiches, hot ham and cheese sandwiches, or – if you’re really hungry – try it with a French Dip!
- Dunk my homemade breadsticks in it or add some dinner rolls!
- I love it with just a simple tossed salad on the side, too. Grab your favorite lettuce, veggies, and dressing and toss them together!
If you want a thicker soup you can add a few extra tablespoons of flour when you make the roux. If the soup is done and you want it thicker, combine a few teaspoons of cornstarch with water and stir it into the soup. Simmer if for a few minutes and it will thicken.
The most likely reason is that it was too hot when you added the cheese. You shouldn’t boil the soup when you cook it. Just maintain a simmer and then wait until the end to add the cheese.
If you’ve already added the cheese and it clumps up, whisk it really well. That can help it blend into the soup so it’s creamy. You can also add a little bit of flour and whisk it – the flour can help the cheese blend into the soup.
To avoid clumping, don’t forget to add the cheese slowly. Only add one handful at a time and stir until it has melted into the soup before adding another handful.
Yes, fresh cauliflower florets will work well in this soup! Prep the same as the broccoli and cook them until they are tender.
Creamy, cheesy broccoli soup will warm you up when it’s cold! It’s the perfect recipe when you’re craving something cozy and comforting. Be sure to check out all of my other soup recipes if you’re looking for more ideas!
More Comfort Food Recipes
It gets cold here in Minnesota so there’s no shortage of cozy dinners at my house! Here are few others you might like to try, too!
- My Easy Chili is a hearty dinner that your family will love. You don’t have to wait all day for it to cook – it’s ready in 30 minutes.
- Use your slow cooker to make the best Mississippi Pot Roast. It’s perfect with some Homemade Mashed Potatoes!
- For a filling soup, try my Instant Pot Lentil Soup. It’s a healthy and delicious way to warm up on a cold night.
- Spaghetti Pie is one of our family’s favorite dinners. It’s hearty, filling, and always a hit!
Try it and love it? Rate it, please! Seriously though a five-star rating below will make my day!
If you snap a photo, please be sure to tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your delicious dinner!!
- 8 Tbsp unsalted butter (1 stick)
- 1 yellow onion chopped
- ½ c. all-purpose flour
- 4 c, chicken or vegetable broth
- 4 c, half and half
- 4 c, broccoli florets small or chopped broccoli
- 2 c, carrots grated
- ½ tsp paprika
- 1 tsp garlic powder
- ½ tsp dry mustard
- 3 c. cheddar cheese grated
- Salt and pepper to taste
- In a dutch oven melt butter over medium-high heat.
- Add in onions to dutch oven and saute until soft and translucent, about 2-3 minutes.
- Add in flour while whisking to form a roux, cook for about 1 minute whisking often. Continue to whisk and pour in about half of the broth.
- Add in remaining broth, as well as the half and half, slowly whisking as you pour the broth and half and half into dutch oven.
- Cook for about 2-3 minutes, whisking often to get out all the lumps, add in paprika, garlic powder, dry mustard, salt and pepper. Whisk to combine.
- Remove from heat and transfer to a blender or food processor, this is optional, blend until smooth.
- Return the soup base to the dutch oven and add in broccoli florets and diced carrots.
- Reduce heat to medium-low and simmer for 15-20 minutes or until soup has thickened and the vegetables are fork tender, stir occasionally through cooking time.
- Add shredded cheddar cheese a handful at a time, stirring to incorporate after each handful.
- Season with extra salt and pepper as need and serve immediately.