This Creamy Broccoli Cheese Soup is made from scratch with tender broccoli, real cheddar cheese, and a rich, creamy broth. It comes together in about 30 minutes for an easy weeknight dinner that's even better than Panera.
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There’s a reason Creamy Broccoli Cheese Soup is a classic. It’s rich, cheesy, full of tender broccoli, and this homemade version is on the table in about 30 minutes.
A little Dijon mustard and Parmesan give the soup extra depth, while freshly shredded cheddar keeps it smooth and creamy. It’s an easy dinner for busy nights and, yes, I think it’s better than Panera.
Why you'll love this broccoli cheese soup
- Ready in 30 minutes: A quick, easy soup for weeknight dinners.
- Made with real cheese: Freshly shredded cheddar melts smoothly and gives the soup plenty of flavor.
- Simple ingredients: Nothing fancy and no processed cheese needed.
- Great flavor: Dijon mustard and Parmesan balance the richness of the cheddar.
- Smooth and creamy: Adding the cheddar off the heat helps keep the cheese from becoming grainy.
What You'll Need & Why
- Onion + Garlic: Build the savory base of the soup.
- Flour: Thickens the broth and gives the soup body.
- Chicken Broth: Use a good-quality broth for the best flavor. Vegetable broth works, too.
- Broccoli: Cut it into small florets so it cooks quickly and you get broccoli in every bite.
- Carrot: Adds a little sweetness and the classic broccoli cheese soup texture.
- Dijon Mustard: A small amount balances the richness and brings out the flavor of the cheese.
- Cream Cheese + Heavy Cream: Make the broth rich and creamy without needing a ton of cheddar.
- Cheddar Cheese: Freshly shred it for the smoothest melt. I like a sharp cheddar here for plenty of flavor.
- Parmesan Cheese: Adds a salty, savory finish that works well with the cheddar.
The Recipe rundown
- Sauté the aromatics: Cook the onion until soft, then add the garlic and flour and cook for 3–4 minutes.
- Add the broth: Slowly whisk in the warm chicken broth until smooth.
- Cook the vegetables: Add the broccoli, carrot, and Dijon and simmer until tender.
- Make it creamy: Stir in the heavy cream and cream cheese, then remove from the heat.
- Blend: Use an immersion blender to blend to your preferred consistency.
- Add the cheese: Stir in the cheddar and Parmesan a little at a time, keeping the soup off the heat or over very low heat.
- Finish: Taste for salt and pepper and serve with a little crusty bread for dipping.
Swaps & Variations
This broccoli cheese soup is wonderfully flexible — swap what you have and keep it cozy.
- Different cheese: Monterey Jack or Colby Jack can replace some or all of the cheddar. Choose a cheese that melts smoothly.
- Lighter option: Use half-and-half or whole milk instead of heavy cream. The soup will be slightly less rich.
- Add some heat: Add red pepper flakes or a diced jalapeño with the onion.
- Chunky or smooth: Blend just a portion of the soup for more texture, or blend longer for a smoother consistency.
- Add chicken: Stir in shredded rotisserie chicken at the end for a heartier meal.
Tips For The best Creamy Broccoli Cheese Soup
- Shred the cheese yourself: Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
- Add the cheese off the heat: Remove the soup from the heat and add the cheese gradually, stirring until melted. High heat can cause the cheese to become grainy.
- Slowly whisk in the broth: Add the warm broth gradually to the roux, whisking as you go to keep the soup smooth.
- Blend before adding the cheese: Use an immersion blender once the broccoli is tender, then stir in the cheese afterward.
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Broccoli Cheese Soup Recipe
Equipment
- immersion blender
- soup bowls
- ladle
Ingredients
- 6 tablespoon butter
- 1 med yellow onion rough chopped
- 5-6 cloves garlic peeled
- ⅓ cup all-purpose flour
- 6 cups chicken broth warmed
- 4 cups broccoli florets rough chopped
- 1 large carrot rough chopped
- 2 teaspoon dijon mustard
- 4 oz cream cheese softened and cubed
- 1 cup heavy cream
- 3 cups cheddar cheese shredded
- ½ cup parmesan cheese grated
- kosher salt and fresh ground pepper to taste
Instructions
- In a dutch oven, over medium heat, sauté the onions. Once they become soft, add the garlic cloves and whisk in the flour. Stir often to cook out the raw flour taste, about 3-4 minutes.
- Slowly add the warm chicken broth, stirring or whisking constantly to prevent lumps.
- Add the broccoli, carrot, and dijon mustard. Bring to a simmer and cook until the broccoli and carrot become tender.
- Add the heavy cream and cream cheese. Remove from heat.
- Using the immersion blender, blend the soup until you reach your desired consistency.
- Again, off of the heat or on very low, slowly add the cheeses in small increments letting it melt completely after each addition.
- After the cheeses are incorporated taste for salt and pepper, adding some if you like. Serve and enjoy!
Nutrition
Storage
- Refrigerator: Store leftover Broccoli Cheese Soup in an airtight container for up to 3 days.
- Freezer: Freezing isn’t recommended for the best texture. The dairy and cheese can separate or become grainy after thawing.
- Reheating: Reheat gently on the stovetop over low heat or in short intervals in the microwave, stirring often. Avoid boiling.
- If it thickens: Stir in a splash of chicken broth or cream while reheating until it reaches your preferred consistency.
Recipe Testing Notes
- Blend before adding the shredded cheese: If you’re using an immersion blender, blend the soup before stirring in the cheddar and Parmesan. Shredded cheese sticks to the blender blade and is surprisingly difficult to clean off. Ask me how I know.
- Frozen broccoli works: Thaw it first and add it after the carrots are nearly tender so the broccoli doesn’t overcook.
- For a thicker soup: Blend a little more of the broccoli into the broth rather than adding extra flour. For a chunkier soup, blend less.
Other Cozy Soups you'll Love
If you love a creamy, comforting bowl of soup, try these next:
- Creamy Vegetable Soup — Plenty of vegetables in a rich, creamy broth.
- Tomato Basil Soup — Classic, creamy tomato soup that’s especially good with something cheesy on the side.
- Loaded Baked Potato Soup — Rich and creamy with potatoes, cheddar, bacon, and all the good stuff.
- Creamy Chicken Pot Pie Soup — Chicken, potatoes, and vegetables in a creamy broth; an easy 30-minute dinner.
- Creamy Chicken & Gnocchi Soup — A lighter creamy broth with tender chicken, vegetables, and gnocchi.
Who's Stirring The Pot?
Hey there — I’m Rufus, your resident pot-stirrer, comfort-food whisperer, and champion of meals that don’t require a culinary degree or a babysitter. Around here, I keep it simple and satisfying. I test everything in my real kitchen with real chaos swirling around — because that’s how families actually cook.
If you’re into cozy dinners, cheesy soups, and recipes that taste like you spent all day (but didn’t), you’re in the right place. Pull up a chair, grab a spoon, and let’s make something worth talking about.
Please reach out to me on Instagram, Facebook, Pinterest, or TikTok with any questions or just to say howdy!
Happy Cooking!
-Rufus
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Allison says
This soup is way better than Panera! Would recommend it to anyone!
Rufus says
That's an awesome compliment! Thank you so much!