Broccoli Cheese Soup hits the spot in winter, right? I used to always crave something warm and filling after a long day (especially when the wind wasn’t being kind or, let’s be honest, I just didn’t want to spend a fortune on takeout soup). So, if you’re wondering if a steaming bowl of broccoli cheddar goodness is easy to whip up at home—yes, seriously, it is! By the end, you’ll know exactly how to make it, how to store it, and, best of all, how to throw in fun twists for a meal that feels totally your own. For more homey recipes, check out our easy comfort food ideas or maybe even our guide to healthy weeknight dinners. 
Broccoli Cheddar Soup Recipe Ingredients
Let’s get down to the nitty gritty (without fussing up the kitchen too much). Here’s what you really need for this broccoli cheese soup. I like to keep things clear and fresh. So, no weird stuff.
You’ll need some butter, just enough for flavor. Grab a yellow onion if you like a little zip—chop it up as chunky or fine as you want. A couple cloves of garlic (I admit, I sometimes double it for kick). Then fresh broccoli, chopped into bite-sized bits. (If you only have frozen, it works too, just chop smaller.) Now, the cheese. Sharp cheddar’s your golden ticket. None of that bagged, pre-shredded stuff if you can help it since fresh makes everything smoother. A bit of all-purpose flour thickens things up and brings it all together. Oh, and milk plus about a cup of good chicken or veggie broth gives you just enough creamy but not too thick texture.
For seasoning: Salt, pepper. Toss in a bit of nutmeg if you want to be fancy (not required, but I swear it brings this soup to a whole new level). 
“I followed this recipe with my own tweaks and honestly, I prefer it over *any* restaurant version. Seriously comforting and the cheesy flavor is spot on.” — Marsha L.
Broccoli Cheese Soup Recipe Tips
Alright—here’s my no-nonsense advice for broccoli cheese soup so it turns out just how you want.
Let the onions and garlic cook long enough to get soft and a little sweet before tossing in flour. This helps the flavors merge (never rush this part, big mistake if you do). Once you’ve got your flour in, stir and let it bubble just a bit so your soup doesn’t taste floury. Add in your chicken broth and milk little by little while whisking—you don’t want weird lumps floating around. I usually let the broccoli simmer until it’s tender but still a bit green; mushy broccoli is boring. When it’s all good and hot, turn the heat down before you add the cheese or else you get goopy strings (not fun—and impossible to clean, trust me).
Give the soup a taste before serving. Sometimes you need more cheese or salt. You do you!
Broccoli Cheddar Soup Serving Suggestions
Want to take this cozy meal to another level? Try some of these tricks when serving up your broccoli cheese soup:
- Dunk a big slice of sourdough or crusty baguette right in the bowl (can’t beat it).
- Top with extra shredded cheddar or a sprinkle of crispy bacon—either way, you’ll love it.
- Pair with a fresh green salad and lemony dressing for balance.
- Serve in a bread bowl for those extra-hungry nights (it’s a fun, messy surprise).
For more family favorites, see our weeknight soups lineup. 
Nutrition Facts (per serving)
I get asked about this more than you’d think. Here’s the up-front scoop—for broccoli cheese soup, a typical serving (about a cup) comes in at roughly 350 to 400 calories. (Let’s not kid ourselves, cheese adds up.) You’ll get a good amount of calcium, a fair bit of protein thanks to cheddar and milk, and a decent dose of fiber from all that broccoli. If you swap in low-fat milk or less cheese, you can shave things down a bit. Sodium varies, especially with store-bought broth and cheese, so double check those labels if you’re watching your salt.
Veggie-packed but decadent. That’s the magic combo.
You’ll Also Love
Hey, if you’re here for cozy recipes, stick around. Our best homemade tomato soup is another classic comfort (and just as easy—maybe even easier, to be honest). If you love cheese, you have to see our ultimate mac and cheese guide. For healthy sides, try our roasted veggie platter for something bright and colorful next to that creamy soup.
Common Questions
Can I freeze broccoli cheese soup?
Sorta! It’ll freeze okay, but dairy can separate a bit when thawed. Stir it lots while reheating for best results.
What cheese works best?
Sharp cheddar wins—buy the block if you can. Mix in a little parmesan for a change-up, too.
Do I have to use fresh broccoli?
Nope. Frozen broccoli chopped up fine is just as tasty, especially when you’re short on time.
How do I make it vegetarian?
Use veggie broth instead of chicken, and you’re all set.
Can I thicken my soup if it’s too thin?
Just keep simmering. Or whisk a bit of flour with milk, then slowly add—works like a charm.
Soup That’ll Steal Your Heart
So, now that you know the scoop, why not give this broccoli cheese soup a whirl? It’s honestly easier than you might think and, dare I say, better than what you’d get in most cafes. I like to look up other spins on recipes, and sites like The Pioneer Woman’s Broccoli Cheese Soup or Love and Lemons’ Broccoli Cheddar Soup Recipe are handy if you need more ideas. And if you’re craving that Panera Bread classic, here’s a solid Copycat Panera Broccoli Cheddar Soup Recipe for inspiration. Trust me, don’t wait for a chilly day—make it tonight and taste the comfort for yourself!
Broccoli Cheddar Soup
Ingredients
Method
- In a large pot, melt the butter over medium heat.
- Add the chopped onions and garlic, cooking until soft and sweet.
- Stir in the flour and let it cook for a few minutes until bubbling.
- Gradually whisk in the chicken or vegetable broth and milk to avoid lumps.
- Add the broccoli and simmer until tender but still bright green.
- Reduce the heat and stir in the cheddar cheese until melted and combined.
- Season with salt, pepper, and a pinch of nutmeg to taste.
- Serve hot, with optional garnishes such as extra cheese, crispy bacon, or crusty bread.