Name: Broccoli Cheddar Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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); 1 ½ 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

Broccoli Cheddar Soup is rich, creamy, and loaded with tender broccoli in every bowl. Three kinds of cheese give it rich, savory flavor, and it comes together in one pot in just 40 minutes.

Serve it with warm no knead bread, air fryer grilled cheese, or a simple green salad.

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Holly’s Recipe Highlights: Broccoli Cheddar Soup

Flavor: Rich and savory, with sharp cheddar and Parmesan balanced by tender broccoli, creamy dairy, and a hint of garlic and thyme.
Why Make It: Blending the cooked broccoli naturally thickens the soup, so you only need a small amount of cornstarch.
Technique: Add the shredded cheeses off the heat so they melt smoothly without separating.

Total Time: 40 Mins. Servings: 6 Cooking Method: Stovetop

Total Time:: 40 mins
Serves:: 6 servings
Rating:: 5.0/5

Ingredient Notes

ingredients to make broccoli cheddar soup including cream cheese, thyme, garlic, parmesan, cheese, broth, cornstarch, cream, onion, broccoli, and butter

Broccoli: Fresh or frozen broccoli works well. Cut florets into small, even pieces so they cook quickly. Frozen broccoli can go straight into the soup but may soften a little faster.
Thyme: Dried thyme adds a subtle earthy flavor that complements both broccoli and cheddar. Italian seasoning can work in a pinch but will change the flavor slightly.
Cream Cheese: Adds body and a mild tang while helping create a creamy base. Soften and cube it so it incorporates easily before blending.
Half and Half: Adds richness without making the soup as heavy as one made entirely with heavy cream. Evaporated milk or light cream are good substitutes. Whole milk works but produces a lighter soup.
Cornstarch: Cornstarch thickens the soup without requiring a traditional flour roux. Whisk it into the cold half and half before adding it to the soup to prevent lumps.
Sharp Cheddar: Sharp or extra-sharp cheddar gives the biggest cheese flavor. Grating cheese from a block helps it melt more smoothly.

For another hearty version, try my broccoli potato soup.

How to Make Broccoli Cheddar Soup

Adding broccoli florets to sauteed onion and chicken broth to make broccoli cheddar soup.

Soften onion and garlic. Add chopped broccoli and chicken broth to the sautéed onion mixture. Simmer until tender.

Adding cream cheese cubes to sauteed onions and broccoli to make broccoli cheddar soup.

Add the cream cheese (full recipe below) and cook until softened.

A pot of broccoli cheddar soup after blending.

Remove some of the broccoli and then use an immersion blender to blend the remaining soup. Add the cream and cornstarch mixture and simmer.

Cheese and broccoli floating on top of a pot of broccoli cheddar soup.

Remove from heat and add reserved chopped broccoli, cheddar cheese, and Parmesan.

Grate the Cheddar: Grate cheddar from a block for the smoothest melt. Pre-shredded cheese can make the soup slightly grainy.
Remove From Heat: Take the soup off the heat before adding the cheddar and Parmesan. High heat can cause the cheese to separate instead of melting smoothly.
Use Frozen Broccoli: Frozen broccoli is an easy shortcut. Check it early since it can become tender faster than fresh broccoli.
For a Chunkier Soup: Reserve extra cooked broccoli before blending, then stir it back in at the end for more texture.
Adjust the Consistency: If the soup is too thick, stir in a splash of broth or half-and-half. If it’s too thin, simmer it briefly before adding the cheese.

Save that Soup

Refrigerator: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Warm the soup over low to medium-low heat, stirring frequently. Add a splash of milk or broth if it has thickened.

Freezer: Do not freeze.

More Comforting, Creamy Soups

Baked Potato Soup

Bacon Cheeseburger Soup

Cream of Cauliflower Soup

Ham and Potato Soup

Did you enjoy this Broccoli Cheddar Soup Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

pot of Broccoli Cheddar Soup with writing

Broccoli Cheddar Soup in the pot and top photo in bowls with a title

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Categories:

Lunch, Main Dishes, Meatless Main Dishes, Recipes, Soups & Stews, Weeknight Quick Fix

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of the best selling cookbook “Everyday Comfort,” which delivers hearty, home-cooked meals designed for real life.
See more posts by Holly