20 Minute Broccoli Cheese Soup

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Broccoli Cheese Soup is one of our favorite quick and easy meals any time of year!  Perfect for lunch, or an easy weeknight dinner with salad and loaf of french bread.  The best part is that this broccoli cheese soup is ready in 20 minutes start to finish!

Bowls of creamy Broccoli Cheese Soup on a table.

Broccoli Cheese Soup From Scratch

This Broccoli Cheese soup is one of our favorite quick weeknight meals!  There’s just something amazing about a hearty bowl of soup in your belly to warm you from the inside out.. and even better when it takes just minutes to make!

If you’ve ever been to Panera, you likely know that the Panera broccoli cheddar soup is so hard to resist! Rich, creamy and oh so cheesy, I definitely needed to come up with a yummy homemade version.

I love knowing that I can make a recipe from scratch using fresh ingredients in about  20 minutes; perfect for a weeknight dinner! 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).

A spoonful of cream of broccoli cheese soup in a while bowl.

How Do You 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. Using a sharp cheddar adds extra cheese flavor to this recipe.  I love to use a sharp cheddar for a nice strong flavor, but you can use any kind of cheese you like. Gruyere is also wonderful in this broccoli cheese soup!
  2. You’ll note that the cheese is added in 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.
  3.  Fresh broccoli gives the best results in this recipe, frozen can certainly be substituted if that’s all you have on hand. Instead of blending all of the veggies, I chop some and add them in after the soup is blended. This adds some extra flavor to the soup.
  4. When blending this recipe, you can use a typical 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 you can do it right in the pot (less dishes is always a win in my books)!
  5. 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.

5 Other Irresistible Soups You Need to Try

  1. Easy Hamburger Soup: Loaded with vegetables, lean beef, diced tomatoes and potatoes.  It’s great made ahead of time, reheats well and freezes perfectly.
  2. Chinese Beef & Broccoli Soup Tender beef, paired with broccoli in a rich spicy, flavorful broth. This soup totally hits the spot!
  3. Crock Pot Ham and Bean Soup:  This “no-soaking required” Ham and Bean soup takes just minutes to prepare and cooks effortlessly in your Crock Pot all day long!
  4. Weight Loss Vegetable Soup: Completely loaded with veggies and flavor and naturally low in fat and calories it’s the perfect lunch, snack or starter!
  5. Slow Cooker Bacon  Corn Chowder: Fresh vegetables, chunks of tender potato, and smoky bacon add so much flavor while the creamy corn base adds a touch of sweetness.  The perfect cool weather soup!

Broccoli Cheese Soup ready to serve - this takes just minutes to prep!

Can you Freeze Broccoli Cheese soup?

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.

What Goes Well with Broccoli Cheese Soup?

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.

More Broccoli Recipes You’ll Love

broccoli cheese soup in white serving bowl
4.95 from 17 votes
Review Recipe

Broccoli Cheese Soup

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


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

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  1. In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add chicken broth, broccoli and seasonings. Simmer until broccoli is softened, about 8 minutes.
  2. Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.
  3. 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.
  4. Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.
Nutrition Information
Calories: 333, Fat: 28g, Saturated Fat: 17g, Cholesterol: 94mg, Sodium: 560mg, Potassium: 377mg, Carbohydrates: 11g, Fiber: 2g, Sugar: 2g, Protein: 10g, Vitamin A: 94.9%, Vitamin C: 59.4%, Calcium: 28%, Iron: 4.9%

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

Keyword broccoli cheddar soup, broccoli cheese soup, broccoli soup

REPIN this Delicious Soup Recipe

A white bowl of Broccoli Cheese Soup with cheddar cheese garnish

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This Broccoli Cheese Casserole is a family favorite! Pasta, broccoli and tender ham is tossed in a quick and easy from scratch cheese sauce. This casserole is then topped with breadcrumbs and baked until bubbly and golden.

20 Minute Broccoli Cheese Soup! This delicious soup is made from scratch in just 20 minutes! The perfect meal to warm you from the inside out on a chilly day!

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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!

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  1. We loved this soup. Even my mother in law commented on the amount of vegetables in the soup. A hit at my house, and quick to make. Thank you for sharing with me.

  2. My husband and I are always looking for good soup recipes to make and I found this one for the Broccoli Cheese Soup and we decided to make it for dinner tonight. It was absolutely wonderful. We loved it! We will definitely be making this again. Thank you for this recipe!

  3. Very easy to prepare with items you already have on hand. Family loved it. I used can milk and thickened with instant potatoes instead of flour. Served with homemade garlic bread.

  4. Made this for my family last night and it was fabulous! I had to improvise as I only had heavy cream and was out of milk, of coarse! So I used 1Cup of the heavy cream and added an extra ½ Cup of the chicken broth (at the time broth was called for, not with cream). The substitutions worked out fine :) Will definitely be making this again for the family.

  5. There is absolutely nothing better than Creamy Cheesy Broccoli Soup. and yours looks fabulous. I’m needing some comfort food right now and this is going hit the spot!!! thanks for the post.

  6. I have a neighborhood soup night on Mondays and I think they would love this. Does this thicken? I made Ina’s corn chowder last week and for me it was too thin. If I’m going to make a cream soup, I like it to be of creamy consistency. Any remarks would be appreciated.

    1. This one does thicken as a result of blending the vegetables. You can see the consistency in the video just above the ingredients list.

  7. Can you leave out flour and still have it turn out? I make recipes exactly as noted, measure everything, too! Not very adventurous and not willing to try and waste things! Glad I found your site!!!

    1. Thanks for the kind words Becky! I have only tried this recipe as written, without flour it may turn out a little runny. If you try it, let me know how it turns out!

      1. I did it without the flour, and I used a bit more vegetable broth and whisked in evaporated milk instead of cream (calories…) and it was freakin’ awesome! I will be adding this to my weekly rotation – at least in the winter when I am craving soup. It was as good as Panera, but way less expensive. I will be trying more of the recipes on this page – LOVE, LOVE, LOVE!

  8. The recipe says 6 servings, but it says 4 servings in one of the comments below. How many servings are there, & what is the serving size?

  9. I hit maximum lazy trying this recipe. I put the vegetables (and a bit of garlic instead of powder), all in the InstantPot and steamed them to the consistency I wanted, then hit it all with an immersion blender (I have NO spoons when I’m not feeling well lmao), and continued the recipe.

    Maybe not the most attractive, Instagrammable dish done that way but utterly delicious. Everything about it was great! I can’t wait to be more fussy one day and make the “pretty’d up” version in the photos!

  10. Made this tonight to use up the nearly frost bitten frozen broc I put up a few months back. I added bacon because, well, bacon. Uncured, so healthier ;) I’m an experienced cook amd this was easy and yummy.

  11. This is a great recipe!!! I doubled it, and we could not get enough. This is now my top soup recipe. It was sooooo tasty.

  12. This was an EXCELLENT recipe, very easy and fast….my daughter loved it.  Better than any you would order in any restaurant.  

  13. Just made this soup for dinner tonight, and wow, it is delicious!  I had to use Italian seasoning that has thyme in it, because I didn’t have thyme.  I will be making this again soon.  Thank you for the great recipe:)

    1. You could use plain water but the flavor wouldn’t be there. There are low soduim vegetable broths (not powder) that are good if high sodium or animal product concerns you. I make my own broths at home so have complete control what goes into it. 

  14. Super fast and easy to make! I added a bit more cheese, and it turned out fantastic!! Will be making this again for sure!

  15. Holly, this recipe for broccoli cheese soup sounds superb! I need to make about a gallon of it. How would I adjust the measurements to make that much? Double or triple the recipe?

  16. For the love of God, can people just make HER RECIPE if you’re going to review? Things such as leaving out salt if you are using (example) broth that gives it enough saltiness… is a nice warning for those who dont know. If you want to “create” surely do your own recipe post. I just don’t get it! Ridiculous.

    1. Some people who post their recipe actually appreciate the feed back of the little tweets that some people make to the recipe. Maybe give a them an idea of a different way to make it that or add or take out something that the original person might not have thought of.

  17. Yes it is wonderful just loved it good flavour whIculd print it off had trouble finding it I can’t find all the things I have saved different I pad 

  18. This soups is easy to make and tastes delicious! I recommend buying shredded carrots from the store. It makes prep time much quicker. 

  19. Made this for my daughter and she loved it! She said it’s the best cheese and broccoli soup she has ever had. It has become a family favorite. Thank you so much for sharing the recipe.

  20. With a bountiful crop of broccoli, I was looking for a soup to make. Glad I found this one. Delicious. Only change was to use corn starch instead of flour to make it gluten free. A definite keeper!

  21. I made this for dinner this evening. I added potatoes and used a smoky bacon cheddar cheese! It was delicious! My husband really liked it. I will definitely be making this again. Thank you for sharing!

  22. No I’ve not made it yet. Just printed it. Used the button that said no ads would print. While that’s true I ended up with 9 pages that printed just to get a 1 page recipe. Thanks for the wasted paper.

    1. Thanks so much for letting me know. I apologize for the inconvenience and I have someone looking at it right away!

    2. Im old school. I dont waste the paper to print. I keep a box of the large index cards at my desk & I just hand write it. Just as easy.

  23. This was delish!
    A few changes/additions I did…added fresh garlic to the onions and carrot…makes everything better!
    Cut the thyme down to a pinch. I’m not a thyme person and it can be overwhelming in a dish.
    Used 2% milk. I didn’t miss the cream.
    I will make this over and over!

  24. Would love to make this but can’t print it out and I can’t write. Too inconvenient to use the computer as a recipe book. How can I get a copy???

  25. Just made this for dinner Holly! It’s so delicious!! I doubled it and used part yogurt, part milk, and part cream to thicken, because I couldn’t handle pouring 3 cups of cream into my soup. (You know…January goals and all..haha!) It would have been even better with all that cream but we loved it like this too, even the kids. Great recipe! <3 <3

    1. I’m so glad you loved it Karen! I always have low fat plain yogurt in the fridge so I’m definitely going to have to give it a try!

    1. When I do creamy soups in the show Conner I cook all the veggies/broth, then at the end add the dairy (just like you do here on the stove)

  26. Absolutely yummy! And fast.:-) since I didn’t have chicken broth on hand, I reached into freezer and got out a handful of chicken wing (bones). Yes the bones, leftover from supper. Made a both and carried on with recipe.

  27. So I read the comments. One lady said the tune was to strong, so I backed off. It turned out kinda of bland, I also doubled the recipe. I think it would be fine with the half a teaspoon thyme for a doubled recipe. I also added some hot sauce.

  28. I made this with vegetable broth and only had asaigio organic cheese and medium chedder. I was hoping the changes would be ok. We loved this soup! Thank you so much!

  29. I see you say “serve immediately.” Does that mean it does not reheat well? I was hoping to have this for two nights since it’s just me and my husband.

  30. Thank you for these soup recipes. I am single, 70 and HATE to cook. I love the thought of making these delights. They will help keep me healthy this winter in my new apartment

  31. Is it ok to use regulate milk in a soup recipe instead of a can of evaporated milk? Why do recipes ask for the canned milk?

  32. Made this recipe for the 2nd time today. I absolutely love it!

    Today I switched it up and threw it all in the crock pot for a couple of hours while we had to go to a school event. I also used almond flour. It was soooo good.

    Thank you for posting this easy and delicious recipe!

    1. I was wondering how you made it in the crock pot. I have ones and don’t use it. I really want to as i will be going to school and working with a family,lol.. I would use the reg flour thou. Thank you for your help..

    1. Whipping cream is around 30-33% mf while this recipe uses a light cream around 10-12%. Half and Half works great in this recipe.

    1. I used evaporated milk and it worked perfectly. I made the soup today. The only change I would do is to minus the salt especially if you are using the broth it has plenty of salt in it unless you use low sodium. But my family ate it up!

    1. I haven’t tried canning this recipe so I’m not sure. Hopefully another reader has tried it and can give you some advice.

          1. Yes, that would work just fine. It might be a little bit less creamy that way but still great!

      1. Just a question, would vegetable broth be ok to use in instead of chicken broth? I need to make this soup meatless, so no chicken broth. Thank you!

  33. I changed up a few things on this recipe and it still came out fantastic. Rather than mixing the flour and cream, I made a roux with the onion, half of the broccoli and half of the carrots. Then removed a portion of veggies, added broth (low sodium) and used my immersion blender to blend. Then added cream and cheese, and added back veggies plus fresh veggies at the end. My family ate it all in one dinner. Loved the simplicity of the recipe and flexibility! TY

  34. Eating this soup right now! Made it exactly by the recipe except for blending the veggies and it is delicious! The only thing I would change is to not add any salt, since my broth was apparently salty enough. To me, this is a great recipe that I will be making again.