20 Minute Broccoli Cheese Soup

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Broccoli Cheese Soup in about 20 minutes. Rich, creamy, and oh-so-cheesy, this is a favorite quick meal any time of year! 

Perfect for lunch, or an easy weeknight dinner with salad and loaf of french bread. 

broccoli cheese soup in white serving bowl

20 Minute Meal

Fresh vegetables make the best soups from cabbage to homemade tomato soup. Broccoli Cheese soup is a very quick soup to make from scratch and it has lots of flavor! If you’ve ever been to Panera, you likely know that the Panera broccoli cheddar soup is so hard to resist, this version is rich and delicious in flavor but lighter on the pocketbook (and waistline).

  • Few Ingredients: I love knowing that I can make a recipe from scratch using fresh ingredients
  • Quick to Make: Ready in about  20 minutes (even faster with pre-cut broccoli); perfect for a weeknight dinner
  • Versatile: Add in the veggies left in your fridge from zucchini to cauliflower

We serve it with a side salad and bread for a complete meal! This soup is also amazing served in a bread bowl (and it reheats beautifully for lunches).

Prep Tip

To make this soup extra fast, prepare ingredients for the next step while the current step is cooking.

Chop the onions and carrots, while they soften in the pot, prep the broccoli. While the broccoli simmers, shred the cheese, and whisk the milk/flour. This makes the recipe flow well while ensuring it’s on the table fast!

20 Minute Broccoli Cheese Soup in a white bowl with a silver spoon in it

How to Make Broccoli Cheese Soup

This broccoli cheese soup is made without Velveeta and instead is loaded with lots of real cheddar making it rich, velvety and satisfying!

  1. Soften onions/carrots per recipe below. Add broccoli and simmer.
  2. Blend the broccoli (set a little aside to add texture to the soup at the end).
  3. Stir in cream mixed with flour, simmer a couple of minutes. Stir in cheeses and serve.

Ingredient Tips


  • Using a sharp cheddar adds extra cheese flavor to this recipe.  You can use any kind of cheese you like, Gruyere is great too.
  • Just like in a cheese sauce, add the cheese once the soup is removed from the heat.  If cheese (or dairy) boils it can separate leaving a less than desirable texture.  The soup should be plenty hot enough to melt the cheese to a perfect velvety consistency.


  • Fresh or frozen broccoli can be used (I prefer fresh).
  • You can use a regular blender (be sure not to have the lid on tightly or it can explode from the steam) but I find an inexpensive immersion blender or hand blender works perfectly (plus a hand blender means less dishes)!

To Lighten This Recipe

To make a skinnier version of broccoli cheese soup, you can substitute the cream with evaporated milk and use a light cheddar (sharp is still best for flavor).  We top it with a sprinkle of pepper and sometimes a little dollop of sour cream.

Overhead shot of Broccoli Cheese Soup in a white bowl

We most often eat this broccoli cheese soup for lunch or a quick easy weeknight meal.  I like to add a side of 30 Minute Dinner Rolls to dip into the soup and sop up any dribbles left in the bottom of my bowl!  It’s great served with a fresh garden salad on the side.


Diary doesn’t tend to freeze well and it can sometimes become grainy or the texture can change slightly.  I would suggest keeping this broccoli cheese soup in the fridge for up to 4 days.  To reheat it can be microwaved stirring occasionally or heated on the stove over medium-low.

More Broccoli Favorites

Did you love this Broccoli Cheese Soup? Be sure to leave a rating and a comment below! 

broccoli cheese soup in white serving bowl
4.96 from 122 votes
Review Recipe

Broccoli Cheese Soup

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Author Holly Nilsson
Broccoli Cheese Soup is an easy cheesy soup ready in 20 minutes, start to finish!


  • 1 tablespoon butter
  • 1 small onion diced
  • 1 cup carrots diced
  • 3 cups fresh broccoli
  • 2 cups chicken broth
  • ½ teaspoon each thyme and garlic powder
  • salt & pepper to taste
  • 2 tablespoons flour
  • 1 ½ cups light cream
  • 1 cup sharp cheddar cheese shredded
  • cup parmesan cheese fresh

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  • In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add broccoli, chicken broth, and seasonings. Simmer until broccoli is softened, about 8 minutes.
  • Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.
  • Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
  • Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.

Recipe Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. 
To reheat, microwave stirring occasionally or heat on the stove over medium-low heat. 

Nutrition Information

Calories: 333, Carbohydrates: 11g, Protein: 10g, Fat: 28g, Saturated Fat: 17g, Cholesterol: 94mg, Sodium: 560mg, Potassium: 377mg, Fiber: 2g, Sugar: 2g, Vitamin A: 4745IU, Vitamin C: 49mg, Calcium: 280mg, Iron: 0.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best broccoli cheese soup, broccoli cheddar soup, broccoli cheese soup, broccoli cheese soup recipe, broccoli soup
Course Lunch, Side Dish, Soup
Cuisine American
Broccoli Cheese Soup in a white bowl with a title.
Broccoli Cheese Soup in a white bowl, and broccoli cheese soup being scooped up with a silver spoon under the title
Broccoli Cheese Soup in a white bowl with writing
Broccoli Cheese Soup garnished with cheddar with a title
20 Minute Broccoli Cheese Soup with a title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating


  1. This soup is fabulous and tastes like you spent hours on it . I used frozen broccoli and some frozen cauliflower. I do not have an immersion blender . When the broccoli ,cauliflower, diced onion and carrot were soft, I easily and quickly mashed with a potato masher.
    I always use pre shredded parm and cheddar. Where I live there is nothing added to the shredded cheeses so I never have issues with melting. Thanks for a great and easy recipe.5 stars

  2. This is a random question but so I want to make cheesy broccoli. But I also want to make this soup. If I made the soup, would it still taste sorta like a cheesy broccoli. Just have the soup like stuff around it? lol

    1. First, Some Random Girl that Likes Soup – I love it ♥️ It feels like the perfect description for myself too! I think it would be fine to use the cheesy broccoli, since you use an immersion blender it should blend all the ingredients together anyways and make it taste delicious still.

  3. Very easy to make, delicious and filling. I must have done something wrong because the texture was a little odd. I did shred my own carrots, I am sure this made a difference in the texture. I will try again with store shredded carrots and real parmesan. 10/10!5 stars

  4. Tried this recipe today. Absolutely delicious! Didn’t have any fresh Parmesan, so I sprinkled a little of the”jarred” variety on my serving. My husband didn’t add any”parm”, said it was fantastic without it.5 stars

  5. Tried this creamy broccoli soup it was absolutely wonderful. I will share with my friends and will make it again and again. Thank you.5 stars

  6. Very cheesy, very good! I just had hiatal hernia surgery and on a restricted diet. I can’t eat anything that must be chewed, I saw this and thought that’s better than all pudding, ice cream and jello. Those are good, but need something that’s good for you too!
    Very filling! Very easy to make.I made this and I’m only the 4th day after surgery.
    Thanks5 stars

  7. Just made this soup for dinner and it was so good! Easy to make and very filling. I also made some croutons and the different textures made it just so tasty. Thank you so much for sharing this great recipe.5 stars

  8. your broccoli soup is delicious. everyone in my family loves it. Its the best one i have made.

  9. I must say it’s the best I’ve tasted, didn’t have any light cream so I diluted 35% cream with 2% milk and threw in a few fresh crispy bacon bits from this morning. Awesome recipe!5 stars

  10. I had high hopes with this recipe. But it turned out gritty. I was hoping it’d be smoother, like a cream of asparagus. Mine tasted like a bowl of tin tips of raw broccoli mixed in with cream and thickened. Not a whole lot of flavor. Too me anyway. Hubby thought it was good but he loves broccoli. (And I put lots of bacon in his bowl. Which he loves!)
    I’ve never made this soup so don’t know if it’s suppose to have a gritty texture. Is this soup supposed to be gritty?
    I followed the recipe(and video) exactly. But I used a standing blender to puree it. Then added the light cream and white sharp cheddar and parmesan cheese.3 stars

    1. We have not found this recipe to be gritty. It could possibly be that you didn’t fully emulsify the vegetables and broth, or the type of cheese you used (especially if it was a pre-shredded cheese). Hope that helps!

    2. Ok. I’d like to revise my review above. I just added some butter and lots more chicken broth. Also a little bit more half and half. Nuked a taste test and sprinkled with parmesan. It’s definitely better. Yummy. It’s now more of a soup.

  11. Just made this broccoli soup. Very easy and delicious. I made the lighter version with evaporated milk. Will make again!

  12. I made this last week and was amazing. Can I make this ahead and leave it in the slow cooker on warm setting.

    1. Hi Maureen, we haven’t tried that but I am sure that would work, especially if only leaving on warm for a little while.