Creamy Broccoli Cheddar Soup Recipe

This is not the fastest Broccoli Cheese Soup you’ll ever make, but it may be the best. With a little patience and a few simple steps, this comforting soup elevates a familiar weeknight favorite into a dish the whole family will request again and again.

Creamy Broccoli Cheese Soup

There’s absolutely a place for quick shortcuts—canned soups and high-quality store-bought varieties can be convenient and tasty in a pinch. That said, if you truly love broccoli-cheese soup, taking the extra time to make it from scratch makes a noticeable difference in texture, depth, and flavor.

This version focuses on slow, even cooking of a browned roux and a fully pureed vegetable base before finishing with cream and sharp cheddar. The results are a rich, velvety soup that highlights broccoli without masking its bright green flavor.

More Soup For You!

Broccoli Cheese Soup Shopping List

You likely have many of these items already. Quantities and step-by-step instructions are provided in the recipe card below.

• Salted butter
• All-purpose flour
• Onion
• Celery
• Carrots
• Broccoli (stalks and florets)
• Chicken stock
• Salt
• Garlic powder
• Pepper
• Heavy cream
• Sharp cheddar cheese

How To Make Broccoli Cheese Soup

Here’s an overview of the process so you know what to expect. The three keys are: slow-browned roux, a fully pureed base, and careful finishing with cream and cheese.

• Allow time for the broth and vegetables to fully soften.
• Puree until smooth.
• Brown the roux slowly for deeper, nutty flavor.

A little extra time during these stages transforms a basic soup into a rich, satisfying bowl with great body and mouthfeel.

Roux

1. Melt the butter & start the roux. In a small non-stick skillet, melt the butter over low to medium-low heat.
2. Cook until golden brown. Whisk in the flour and stir consistently. Let the roux develop a deep golden-brown color; this can take 20–30 minutes and builds a richer flavor.
3. Set aside. Remove from heat once the roux is fragrant and evenly browned.

Soup

1. Add base ingredients. In a medium to large stockpot, combine the chopped onion, celery, carrots, broccoli stalks, chicken stock, salt, garlic powder, and pepper.
2. Simmer until soft. Bring to a simmer over medium heat and cook until all vegetables are fork-tender, about 20–30 minutes depending on the size of the pieces.
3. Blend until smooth. Use an immersion blender (or transfer in batches to a countertop blender) to puree the soup until completely smooth and uniform.
4. Incorporate roux and florets. Stir in the prepared roux to thicken and enrich the base, then add the broccoli florets. Simmer, stirring frequently, until the broth begins to thicken, about 4–6 minutes.
5. Finish with cream and cheese. Reduce heat to low, stir in the cream, and add the shredded cheddar a little at a time, stirring until each addition is melted and smooth. Avoid overheating once cheese is added to prevent graininess.
6. Serve hot. Ladle into bowls and serve immediately with crusty bread or soft rolls for dipping.

This soup is delicious with warm bread sticks or rustic rolls.

Recipe Card

Yield: 8 servings | Prep Time: 10 minutes | Cook Time: 1 hour | Total Time: 1 hour 10 minutes

Ingredients

Roux

• ½ cup salted butter
• ⅓ cup all-purpose flour

Soup

• ½ cup onion, chopped
• ⅓ cup celery, chopped
• ½ cup carrots, chopped
• 3 cups broccoli stalks, chopped
• 2 quarts (8 cups) chicken stock
• 1½ teaspoons salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 4 cups broccoli florets
• ½ cup heavy cream
• 4 cups shredded sharp cheddar cheese

Instructions

1. Make the roux: Melt butter in a small non-stick skillet. Whisk in flour and cook over low to medium-low heat, stirring frequently, until the mixture is a deep golden brown, 20–30 minutes. Remove from heat and set aside.
2. Build the soup: In a large pot, combine onion, celery, carrots, broccoli stalks, chicken stock, salt, garlic powder, and pepper. Bring to a simmer and cook until vegetables are very soft.
3. Puree: Use an immersion blender or blender to puree the mixture until completely smooth.
4. Finish base: Stir the roux into the pureed soup, then add the broccoli florets. Simmer until the soup begins to thicken, about 4–6 minutes, stirring often.
5. Add cream and cheese: Reduce heat to low. Stir in the cream, then gradually add shredded cheddar, stirring until melted and smooth. Keep the soup warm but avoid boiling once the cheese is incorporated.
6. Serve: Ladle into bowls, top with extra cheddar if desired, and serve with crusty bread or rolls.

Storage and Tips

• Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently over low heat, stirring to restore creaminess.
• To freeze, omit the cream and cheese; freeze the base for up to 3 months. Thaw, reheat, then add cream and cheese just before serving.
• For a vegetarian version, substitute vegetable stock for chicken stock.
• Use a sharp cheddar for the best flavor; grate your own for smoother melting.

FAQ

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Nutrition (per serving, approximate)

• Calories: 520
• Saturated Fat: 23g
• Cholesterol: 117mg
• Sodium: 1267mg
• Carbohydrates: 20g
• Fiber: 2g
• Sugars: 6g
• Protein: 23g