This post may contain affiliate links. Please read our disclosure policy.
This broccoli cheddar soup recipe is one of our favorites!
This broccoli cheddar soup recipe is made with tender broccoli florets in a creamy cheesy broth.
Holly’s Recipe Highlights For Broccoli Cheddar Soup
- Simple ingredients and a few steps make this a great weeknight meal.
- Use fresh or frozen broccoli for convenience.
- It’s creamy, savory, and flavorful and made with three cheeses and chicken broth.
- It’s a one-pot meal in a bowl. Serve it with homemade garlic bread or crunchy crostini as croutons.
Ingredients Tips for Broccoli Cheddar Soup
- Broccoli: Use either fresh or frozen broccoli florets, no need to thaw if it’s frozen.
- Cheese: Use sharp cheddar for the best flavor. I prefer to shred cheese from a block for the best results. You can use pre-shredded cheese; however, it may not melt as smoothly.
- Cream: Light cream or half and half make this soup nice and creamy without being too heavy.
- Broth: I prefer the flavor of chicken broth in this recipe, but you can use vegetable broth if desired.
- Cornstarch: Cornstarch helps thicken the soup.
Switch It Up!
- For a heartier soup, add frozen diced potatoes to the soup in Step 2.
- Add leftover shredded chicken, diced ham, or sliced sausage for a meaty main dish.
- You can add other veggies like shredded carrots or cauliflower.
How to Make Broccoli Cheddar Soup
- In a soup pot, soften the onion and add most of the broccoli, broth, thyme, and cream cheese (full recipe below).
- Puree some of the soup, return to the pot with reserved broccoli, and add cornstarch and cream.
- Bring to a boil, remove from heat, and stir in the remainder of the cheeses.
Storing Leftover Soup
- Store leftover broccoli and cheddar soup in an airtight container in the refrigerator for up to 4 days. Do not freeze.
- Reheat on the stovetop or in the microwave.
More Creamy Comfort Soups
Did you try this Broccoli Cheddar Soup? Leave a comment and rating below.
Broccoli Cheddar Soup
This savory broccoli cheddar soup is a creamy, comforting dish with three kinds of melted cheese and tender broccoli.
Equipment
Ingredients
- 1 tablespoon butter
- 1 small onion diced
- 1 clove garlic minced
- 4 cups broccoli florets fresh or frozen
- 2 cups chicken broth
- ½ teaspoon dried thyme leaves
- 4 ounces cream cheese softened and cubed
- 1½ cups half and half or evaporated milk
- 1 tablespoon cornstarch
- 2 cups shredded sharp cheddar cheese
- ⅓ cup shredded Parmesan cheese
- salt and pepper to taste
Instructions
- In a saucepan, cook the onion and garlic in butter over medium heat until softened, about 4 minutes.
- Add the broccoli, chicken broth, and thyme. Bring to a boil over medium-high heat, reduce heat to a simmer and cook uncovered until the broccoli is tender, about 6 minutes. Add the cream cheese and cook for 2 minutes more to soften.
- With a slotted spoon, remove 1 cup of the cooked broccoli, coarsely chop it, and set it aside. Use an immersion blender* to blend the remaining soup.
- In a small bowl, whisk the cream and cornstarch.
- Bring the soup to a boil and whisk in the cream mixture. Simmer until thickened, about 3-4 minutes.
- Remove from heat and stir in 1 ¾ cups of cheddar cheese, parmesan cheese, and the reserved chopped broccoli. Season with salt and pepper to taste.
- Garnish with additional cheese and serve immediately.
Notes
- Use half and half, light cream 10-12% milk fat, or evaporated milk.
- You can use whole milk but the soup won’t be as rich, you may need extra cornstarch for thickening.
- For a stronger cheese flavor, use extra sharp cheddar cheese.
- Leftovers should be tightly covered and stored in the refrigerator for up to 4 days. Do not freeze.
Nutrition Information
Serving: 1.25cup | Calories: 469 | Carbohydrates: 11g | Protein: 16g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 133mg | Sodium: 741mg | Potassium: 343mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1726IU | Vitamin C: 56mg | Calcium: 428mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Lunch, Main Course, Side Dish, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This soup was so delicious! I will definitely be making it again!
It was a hit with my whole family, including a picky 4 year old
Thanks for sharing it!
This soup was SO delicious!!! I was well pleased with the texture, taste, and easiness of this recipe.
It’s a winner all around! Husband asked for seconds! Absolutely scrumptious!!!
My husband and I made this for dinner tonight. The recipe was easy to follow.
The soup turned out so wonderful. Everyone loved the soup & wants it again soon. Thank you for sharing your recipes with us.
This was as good as Panera’s anyday…Next time I will make bread bowls for it to go in…
One of the best soups I ever made, thank you.
So glad you loved this Jim!
I just made this soup with no changes to recipe. It’s now my favorite broccoli cheese soup recipe.
I just made this recipe and it turned out amazing! Thank you for a great recipe!
I can’t wait to make this
Turned out great even with a number of changes, I believe due to the perfect ratio of broth, dairy and cornstarch. Just chopped a couple cups of broccoli very small, didn’t bother blending anything. Greek yogurt cream cheese, 1 cup milk+1/2 cup whipping cream, and doubled the garlic. Make sure you only use freshly shredded cheese (not pre-shredded with separators) or it won’t melt well. My new favorite broccoli cheddar soup.
Nicole, how do you make Greek Yogurt Cream Cheese?
Sounds YUMMY! Regular cream cheese bothers my stomach, but I can eat Greek Yogurt (such as Fage) just fine.
Thanks!
The soup was easy to make and very delicious! Will be sharing the recipe with my friends.
This was the first time I ever made Cheddar Broccoli soup. I followed your recipe to the Tee. It was amazing! My wife and I loved it and so did our youngest daughter. Thank you for this wonderful recipe.
You are very welcome Ben! So glad everyone loves this soup!
Sorry, but this was a big no-go for me. My first of sooo many Spend with Pennies I’ve made that didn’t turn out.
Made this tonight for dinner, following the recipe exactly verbatim- no changes or modifications. Grated my own parmesan, let cream cheese come to room temp and even measured everything (not something I usually do when making soup) but the cream cheese never fully incorporated, no matter how much I whisked.
The flavor was pretty bland, too- not very cheesy or broccoli-forward.
I’m still a BIG fan of Holly’s and I have many recipes of hers that I do love!
Sorry to hear that you didn’t enjoy this soup Elcee. Thank you for trying it!
Can this be reheated the next day or will it mess up because of the cheese?
This reheats well on low.
So delicious! Thanks, Holly, for another 5 star recipe! I was nervous because I usually avoid thyme – it is not one of my favorite spices, but it really works in this recipe. I used fat-free half and half for the light cream since that is what I had on hand and it turned out great. I served with homemade crusty rolls on the side and it was all so good!
I’m so glad you loved it Mary, crusty rolls would be the perfect side for this soup!
My go to recipe for cheesy broccoli soup. It is wonderfully delicious. Even my picky 6 year old says “yum I love this soup” when i make it. ☺
So glad your family loves it Carrie!
Really good soup! I used evaporated milk so I could freeze some of it.. Thanks for the recipe!
You’re very welcome Terry. Happy you loved it!
This soup is delicious! Just curious about the nutrition info below the recipe. Is it per serving or for the whole recipe? Doing WW and trying to determine points. If per serving, what amount is considered a serving?
Thank you!
So glad you enjoyed it Cindee. The nutritional information is for 1/6th of the recipe.
Hi, I made this soup and it is delicious! I was wondering if the nutrition information is for the whole recipe or just a serving, and if a serving what do you consider a serving? I cup? Cup and a half?
Thanks!
The nutritional information is per serving which is approximately 1.25 cups of soup.
Delicious!! Rich, creamy and cheesy! Very easy to make.
I didn’t have and immersion blender, but we like our veggies chunky anyway!
Yummy!
Do you have a recipe for Cream of Broccoli soup. I feel that putting cheese in with the broccoli translates to: “I don’t like the taste of broccoli!”
This soup still has a delicious broccoli taste. You can definitely leave the cheese out if you prefer as well. I have enjoyed this soup before adding the cheese and it is still so yummy!