Broccoli Cheddar Soup
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THE BEST broccoli cheese soup there ever was! So creamy, so cheesy. Perfect for those busy weeknights + picky eaters!
Creamy, velvety, broccoli cheese soup with sneaked in veggies? Yes, absolutely. I am all in. And it is truly the most perfect creamy consistency (with the help of the potatoes) without weighing you down like you’ve just eaten a bowl of queso.
If you want to keep this completely vegetarian, vegetable stock is a great sub for the chicken stock. And if you want an even heartier version, half and half can be subbed for the heavy cream.
But the most important thing here is to use good quality cheese that has been freshly shredded. It will make all the difference. And be sure to add them a handful at a time to avoid clumps. We do not like clumps here.
When ready to serve, top with additional cheese (if desired) and some crusty bread for dipping purposes.
Broccoli Cheddar Soup
Ingredients
- ¼ cup unsalted butter
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 3 ½ cups chicken stock
- 2 cups diced russet potatoes
- Kosher salt and freshly ground black pepper
- 5 cups finely chopped broccoli florets
- ½ cup heavy cream
- 8 ounces shredded extra-sharp cheddar cheese, about 2 cups
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock, scraping any browned bits from the bottom of the pot.
- Stir in potatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.
- Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with salt and pepper, to taste.
- Stir in broccoli and heavy cream. Cook, covered, until broccoli is tender, about 8-10 minutes. Remove from heat; let cool 2 minutes.
- Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
- Serve immediately.
Did you make this recipe?
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I was wondering if you have a InstaPot version to this soup. I’m a little disabled and that makes things easier.
OMG This Was So Delicious We Will Be Having This Again And This One Goes In The Recipe Book THANK YOU
Had to purée with my immersion blender due to a current dental issue but this was exactly what I was looking for….delicious and filling! Can’t wait to make it again when I can leave some chunky texture!
I really like it. It’s light. Broccoli didn’t have that strong smell or taste. Maybe cause broth had sauteed garlic and onion. And maybe the heavy cream did the trick. Nice balance of flavor.
I did add 2 cups of cheddar to it instead of 1. Actually my daughter in law did. So I let her go to it.
Nice recipe
Fire
This was absolutely delicious, I added some leaks and carrots to mine with some parm cheese. I also used someone’s advice and used the hand held immersion blender to make the soup blend more, after I added a few big chunks of broccoli just to get some texture and it was creamy thick and perfect!! Fantastic recipe
This definitely is the best broccoli cheddar soup ever!
I’m making it today for the second time.
The flavors are wonderful.
Delicious and easy. Reduced the onion slightly, adding two carrots and four celery ribs. Then blended before adding broccoli.
This recipe was super easy! The flavor was spot on! I will definitely save this one and use it again and again. I am freezing some because I have to have dental surgery and needed something soft and tasty while I recover. I am really enjoying hopefully I can save enough for later! I topped it off with more cheese and bacon pieces!! Just like the name of your website it was Damn Delicious!
The soup was delicious. Highly recommend.
I made this in my crockpot for dinner tonight. I love the fact that you put potatoes in it, I am very excited to eat it. I love a good cheddar broccoli soup. 🙂
Hands down the best broccoli cheddar soup recipe I’ve made. I used half and half and an immersion blender before adding the cheese. Thank you for a fantastic recipe!
We really liked this recipe! I am interested to hear what brand/type of cheddar everyone is using! We tried Tillamook sharp cheddar and felt it was a little too sharp. I think the cheese type would be important! I’ll try a medium next time. Thanks!
This was easy to make and delicious! I’ve used your recipes for many years due to the simplicity, and pleasing images. I’m keeping this one.
This was my first time making and having this soup! It was such a hit, I barely have any leftovers! I used a medium cheddar…The flavor-yum and the consistency “on point”!
Thanks for sharing
This is replacing my current broccoli soup recipe, it is just fantastic! My husband said he gives it a 12 on 10! The potatoes help the soup get a very rich consistency. I made the recipe exactly as is, but when serving, grated a little parmesan on top.
This is absolutely fantastic!! I used my immersion blender after the broccoli was finished cooking. It turned out so beautifully silky smooth and creamy. This recipe is definitely a keeper.
This is so good. It has replaced my copycat Panera soup recipe. I liked it so much better.
Love broccoli! Thank you)
Made for 2022 Nye celebration! Perfectly delicious.
A Five Star recipe for sure! I used a little less extra sharp cheddar cheese (all I had) than called for and did not add any salt. It was best new soup recipe made in a long while. Can’t wait for lunch today, AGAIN!!!
Delicious!
Excellent. Took little morer chicken stock than indicated.
The BEST Broccoli Soup ever! I’ve tried dozens of recipes. I love the creamy texture and cheesey goodness. I loved the potatoes in it. Delicious!
Yum! Just made this. I used cashew cream in place of heavy cream and a little less cheese. We are trying to cut back on diary use. Absolutely delicious even with these changes. Thanks for a great recipe. Will be making this again for sure.
CAN YOU FREEX THIS?
THX
N FRANK
I just made this soup and it is DELICIOUS! Can’t believe how easy it was and it’s gourmet. I didn’t have heavy cream so I used half and half, I love the texture and thickness of this soup.
What about using frozen Broccoli florets?
I had some broccoli I had to do something with before going bad, so I got on line and found this Wonderful recipe for Broccoli soup. I had all the ingredients except the heavy cream, so I substituted Half and Half in it’s place. I had to add a couple of tbls of flour to thicken it up, but other wise it was nearly the same. Like so many other on this site, this soup is absolutely wonderful. I did how ever use my emulation blender to break up the big pieces of broccoli making it as smooth as silk. I pared it with hot, crispy garlic bread. Let me tell you folks, it was totally to die for, and if possible, it was even better the second day.
I have made this recipe twice along with many of her other recipes. Occasional based on what i have in the fridge minor modifications can be made and never hinder the quality or flavor. Chungah is a cooking genius. Not only are her recipes damn delicious, they are delightful and deliberate! Simplicity and ease are two factors which I appreciate! I know this may sound narrow minded but anytime I’m looking up a recipe I go to her first! This soup has gotten raving reviews from everyone I’ve served it to including my children! Yay!
I made this with my students. We had to make quad-triple the recipe (making it in two pots). Turned out perfect! We served the soup with homemade croutons. It was even better the next day.
Can I replace milk with coconut milk???
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I made this last night for the 4th time! Delicious every time. The only thing I add is a little bit of powdered mustard 1/2-1 teaspoon and a couple ( 3-4 shakes) of paprika. Fantastic! Thank You for the recipe!!
I followed your recipe. Easy, quick, and hit the spot. Thank You
Made this soup last weekend and it really was “damn delicious”. Loved by everyone! This was my first time making broccoli cheese soup, and your recipe is a winner. Thanks so much!
Wow!!!! This soup is fantastic! I made this with my kids and we all declared it to be the best cream of broccoli ever. Thank you!
do you prefer this one over your newer Panera copycat broccoli soup? Just making that one, but didn’t realize you had this one as well. Very similar. Just wondering if you had one you prefer more.
I love them both!
Just made this for my family- everyone loved it! Will definitely be making again in the future. Thank you so much for the recipe!
Just made this. Yummy! Thanks so much for the recipe.
I made this soup tonight. I liked the flavor, but the texture was grainy. Any suggestions to get a smoother result? Thanks!
You can try using an immersion blender.
Panera was my “go to” when I wanted Broccoli and Cheddar soup…I’m so glad I tried this recipe it is absolutely delicious! I paired it today with homemade baked bread and it was to die for! I will be making this recipe a lot more in the future since fall has arrived!
I was wondering because I was was wanting to make this this week. Is broccoli cooked or do you put it in raw?
The broccoli does not have to be cooked prior to using.
This was wonderful! Much better than restaurant versions I’ve had! I used GF flour and it came out great! Thanks!
Darn..I wish I saw this a week ago when I made a big pot of this for my family. I was thinking “where can I find a good recipe”?….Anyway, mine came out pretty good and I thought I’d share my ideas…I started out my soup by sweating a medium onion and a granny smith apple in 2 tbs. of butter, seasoned with salt, pepper and fresh grated nutmeg. I fought myself not to add any bacon, trying to be greener. I created the “roux” with flour. Then I added the broccoli, stock, milk (not cream) and simmered until tender…hand blended it, and then added in about 3 large handfuls of cheese. Seasoned with s&p, and garnished with, more cheese of course. Added in some home med croutons.
Looks yummy. I’ll make it tonight
Just finished making and eating this. Read thru the recipe and did a few substitutions and it still came out wonderfully!! I only had soy milk, so used canned milk w/equal pts water instead. Didn’t have heavy cream so used whipping cream. No thyme in the house. Used my leftover cooked broccoli and added extra cheese. I used my immersion blender (wonderful tool) to chop broccoli up a bit. He’s on his second bowl so it must be good!! Thank you…
So trying this later! I have yet to come across one of your recipes I haven’t liked! Thank you for all the flavor inspirations sometimes I need a wake up to my cooking senses and I restart my cooking creations!
Thanks for this nice receipe !
I tried with smoked scamorzza since I didn’t have any cheddar, the result might be less creamy (maybe because I wasn’t too accurate on some steps too ahah) and it’s just delicious. I’m glad I found your blog heh 😉
Thanks again !
I made the soup and it was fine for me, and easy….but my kids didnt like the texture, as it was a little gritty, not smooth and perfectly creamy enough. What did I do wrong? Added too much cheese maybe?
Julie, it’s really difficult for me to answer what you did wrong as I was not in the kitchen with you. But I honestly don’t think you did anything wrong – this soup is meant to have a bit of texture to it!
If you put the cheese in, and then had the heat still on…the cheese and or dairy may have curdled and it gets all nasty. I hate having to reheat broccoli cheddar soup because it always has a grainy, gritty, curdled texture. Now I just add the dairy and cheese to the amount I will eat…save the rest without adding dairy, and if I heat it up again, the dairy won’t become nasty and curdled. Maybe try turning the heat really low, or even off and adding the cheese in small incriments. Good luck.
Grainy texture also can be triggered by using *aged* cheddar cheese. Try using a cheese aged less than a year.
Love broccoli and cheese soup! Definitely trying this one.
I never comment on these recipe blogs, but I have to tell you that I’ve tried many of your recipes with great success! Btw, this is the best brocc cheese soup recipe ever! Thank you.
I I just finished making/ eating this soup and it was delicious! Thank you for another wonderful recipe!
Could you substitute half and half for the heavy cream? On a diet 😉
Yes, absolutely.
This is nice and easy to make for a beginner like me, and the best part is it is sooo freaking amazingly good! I’ve also added carrots to it. The first time I made the recipe exactly as is, and I’ve made it twice since but upped the ingredients a bit because my boyfriend and I loved it so much we needed more so we could have some to bring to work for lunch the next day. I did 5 tbsp unsalted butter, 2 tbsps minced garlic, 1 large whole onion, 5 tbsp flour, 4 c milk, 2 1/2 c low sodium broth, 1/2 c heavy cream and 3-4 BIG heads of broccoli, 2 c cheddar. I added a few more minutes to each cook time. This was enough to feed 3 people who all had seconds, and left enough for 2 to have more the next day. My boyfriend and I both agree this is the best broccoli soup we’ve ever had, so thank you!!
Just finished making this soup and eating it for dinner. The recipe does not specify fresh or died thyme. I used fresh and doubled the amount and I still barely tasted it, but the soup was still incredible. I also did finely chopped broccoli and chunks for texture but it meant the 6-8 minutes didn’t make them tender enough. I still went back for seconds. This soup was fabulous. My son helped me make it and he loves it too. Thank you
Made this tonight and it was a huge hit in the house! I ended up adding another cup of chicken broth just before serving because the soup was a little on the thicker side (not that I’m complaining lol), and I added more cheese because you can’t go wrong with sharp cheddar. Will definitely be making this again!
Hi! This looks great, but it comes up as a vegetarian recipe, even though it uses chicken broth. Is there a vegetarian alternative that can be used? I’d love to make it!
Shannon, you can use vegetable broth.
Do you dilute the chicken broth with water and then measure 2 cups? Or is it just 2 cups, straight from the can?
As indicated in the recipe, you will need 2 cups of chicken broth only. There is no need for water and diluting.
I made it today along with honey salmon of yours
but, Oh god! the soup was very yammy but, really heavy we couldn’t eat the salmon so,we save them for dinner
Its defiantly one of my favorite soup to make !
thank you very much
I just made this soup for dinner tonight. Left out the onion and Parmesan, but it still tastes amazing! Thanks for the recipe! 😀
I spotted your recipe this winter on Pinterest and made it. Everyone enjoyed it, thanks for sharing.
Not one to have fresh broccoli in the house, would frozen work. Seems I’m the only one that loves broccoli so one thing in the freezer at all times. I’d thaw it out and drain it first. Would it work? Broccoli cheddar is my favorite soup. I want a bowl now lol
You can certainly used thawed frozen broccoli but I cannot speak for how much this will change the taste/texture of this dish.
Would it be possible to use vegetable broth in place of chicken broth, or would it lose it’s flavor? (I’m vegetarian)
🙂
Yes, absolutely. Vegetable broth will work as a great substitution.
What would you do to add mushrooms to this recipe as well?
I’ve made this once before and it was delicious!
Angela, I would add cooked mushrooms along with the cheeses. Hope that helps!
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Made this tonight and it was super yummy! I might add more cheddar cheese next time though….Question, can this refrigerate/freeze and be reheated later? Thanks!
Yes, you can definitely store in fridge and reheat the leftovers. I’m not entirely sure about the freezer method – it never lasted that long to end up in the freezer!
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Quick question: what does three heads of broccoli mean? LIke, three whole big stalks? i.e. you would estimate that you end up with a cup of cut up broccoli? 5 cups? I’m confused 🙂
Love your recipes and your blog. Thanks for doing this!
Yes, three whole big stalks is correct. Each head of broccoli is about 3 cups broccoli florets. Hope that helps!
I just tried this and it was delicious. I substituted corn starch for the flour to try to keep it a little lower in carbs and it come out great. I will be making this recipe again. Thanks!
This sounds AMAZING, but am I able to use corn or coconut flour instead of regular flour??
Or I will try corn starch. But how much??
You can certainly try substituting coconut or corn flour and even cornstarch but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using substitutions may also result in a mediocre outcome.
I made this tonight and although it tastes great, it’s a little runny for me. I’m not an advanced cook so I’m wondering what’s the best way to thicken it up. Thanks in advance!
You can add a little more flour as needed for a more thicker soup.
I was thinking about making this recipe but with half and half instead of heavy cream, will it be too runny or would a little extra flour fix that (without affecting the taste?)
Hi Ryan! You can expect a slight difference in texture and flavor but it’ll still be tasty all the same! 🙂
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That bowl and I need to meet up… this is one of my favorite soups. And I can completely relate with the whole food thing… While everyone was talking about their Friday night pizza dinner, I was all like, “yeah…well…I’m having roasted red peppers with sheep cheese! Take that!” 😉
I wanna come to your house for a big bowl of this yumminess!
Broccoli Cheese looks very good. I will try this recipe right now!
Yay! This looks super yummy. I just pinned it! I plan to make it for lunch one day during Christmas break while all my kiddos are home!
This looks like a warm bowl of comfort!
Love it! I made your potatoe, ham, corn with a drizzle of bacon stew last night and was Deee-Lish! Can’t wait to try this!
That sounds amazing! Please do let me know how this soup turns out if you get a chance to make it!
I’ve been slurping up this stuff at Panera like nobody’s business! Your homemade version looks absolutely sca-rumptious, Chung-Ah!
Broccoli Cheese is my favorite soup of all time, I’ve tried countless times to make it at home which all ended up in a big fat fail. Gots to try this version!
Another great soup! This one is my daughter’s favourite, so I’ll definitely be trying your recipe soon.
I just recently found your blog through Pinterest. I want to eat everything you post! You take awesome pictures of the food you make!
I love broccoli cheese soup! It’s always been one of my favorites!
looks incredible! I want a big bowl right now!
Love the traditional broccoli and cheese soup! This is a perfect warm-you-up dinner for the Winter! Yum!
My post goes live in an hour! Love it that we’re on the same day! And this soup looks awesome! Pinned! I am literally eating broccoli right now as I type this!