Broccoli Cheese Soup {Classic} – Two Peas & Their Pod

Quick Summary

This easy Broccoli Cheese Soup is rich, creamy, and super cheesy! Everyone loves this classic soup recipe with tender broccoli and sharp cheddar cheese. It is the perfect comforting meal for a cold day or any day!

Broccoli Cheese Soup is a classic and one of my favorites. This creamy, rich, cheesy soup with tender broccoli is made in ONE pot and so comforting.

It is made with simple ingredients and only takes about 30 minutes to make. It is better than any broccoli cheese soup you can buy at the store or order at a restaurant (yes, even better than Panera’s famous soup). I promise, homemade is the way to go. This is the BEST broccoli cheese soup recipe out there!

We love to serve the soup with a loaf of crusty bread for dipping. Plus, what’s the best way to get your kids to eat broccoli? Cover it in cheese! Broccoli Cheese Soup is a decadent recipe that the whole family looks forward to. We all go back for seconds every time!

Soup Ingredients

There is nothing fancy about this soup, but when all of the ingredients come together in one pot, magic happens! Here is what you need to make the soup!

Olive oil– for sautéing the veggies.
Onion– the start of any good soup.
Carrots– I like to sauté the carrots with the onion so they are nice and tender.
Garlic– there are 5 cloves of garlic in the soup, it might sound like a lot, but trust me. It’s a big pot of soup.
Butter– butter adds great flavor!
Flour– to create a little roux. If you need the soup to be gluten-free, you can use an all-purpose gluten-free flour.
Broth– you can use vegetable or chicken broth.
Half-and-half– to create a super creamy soup! If you don’t have half-and-half, you can use half whole milk and half heavy cream, which is half-and-half:)
Dried mustard– it compliments the cheese perfectly!
Paprika– it adds a slight sweetness.
Red pepper flakes– add a pinch for a little kick. It doesn’t make the soup spicy. If you are worried, you can leave it out.
Salt and black pepper– always!
Broccoli– I use 3 cups broccoli florets and 1 cup of chopped broccoli stems. The stems cook up nicely in the soup, no need to waste them!
Cheddar cheese– Use sharp cheddar cheese for the ultimate cheesy flavor. I also recommend shredding your own cheese from a block instead of buying pre-shredded cheese. The pre-shredded cheese has a powdery coating and doesn’t melt as well. We want a luxuriously creamy cheese soup! Use the good stuff!

How to Make Broccoli Cheese Soup

Making a thick and creamy soup from scratch is easier than you might think! Let’s get this soup party started!

Cook the onion and carrots in olive oil and then add the garlic. I always wait to add the garlic after the veggies are tender so it doesn’t burn.
Melt butter in a hot pan and whisk in flour to make a roux (that just means you’ve created a sauce with butter and flour that will thicken the final product!).
Reduce the heat to medium-low and slowly pour in the broth and half-and-half. Stir until the flour dissolves into the liquid. Add the seasonings (salt, dried mustard, paprika, black pepper, and red pepper flakes) and let the soup simmer so it can thicken a little.
Add the broccoli and broccoli stems and simmer for 15 to 20 minutes or until the broccoli is tender.
Stir in 2 cups of the cheese. Make sure you save ½ cup of the cheese for topping individual bowls. Trust me, everyone is going to want a sprinkle of cheese in their own bowl. It will melt in and create the perfect cheesy finishing touch!
Oh, and once you add the cheese to the soup pot, make sure the heat is on medium low and you stir it in. You don’t want the soup to get too hot or the cheese might get funky…and nobody wants funky cheese soup.

Serving Suggestions

When it comes to soup sides, I always say CARBS! Bread is my favorite thing to serve with a creamy soup like this one. It’s so good for dipping!

You can pick up a loaf of crusty bread from your favorite bakery or make my Garlic Herb Parker House Rolls. My buttermilk drop biscuits are also good on the side.

Sometimes we even serve the soup in bread bowl–the kids love it!

If you wanted to serve a salad on the side, I would go with my Easy Green Salad. It’s our house salad and goes great with any meal.

How to Store and Reheat

Store the soup in an airtight container in the refrigerator for up to 5 days.

To freeze the soup, let it cool to room temperature and store it in a freezer-safe container for up to two months.

The reheated leftovers are just as good as fresh-off-the-stove soup. You can reheat the soup in the microwave or on the stovetop. If you are heating on the stovetop, stir frequently and don’t let the soup boil.

More Soup Recipes

Soup

Broccoli Cheese Soup

1 tablespoon olive oil
1 yellow onion, chopped
2 carrots, chopped
5 cloves garlic, minced
4 tablespoons unsalted butter, cut into tablespoon pieces
4 tablespoons all-purpose flour
2 cups vegetable broth or chicken broth
2 cups half-and-half
1 teaspoon kosher salt
1 teaspoon dried mustard
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
3 cups chopped broccoli florets
1 cup chopped broccoli stems
2 1/2 cups shredded sharp cheddar cheese, divided

In a large pot, heat the olive oil over medium high heat. Add the onion and carrots and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for one minute.
Add the butter and stir until melted. When the butter is melted, whisk in the flour.
Reduce the heat to medium-low and slowly pour in the broth and half-and-half. Stir until the flour dissolves into the liquid. Add the salt, dried mustard, paprika, black pepper, and red pepper flakes. Stir and let the soup simmer for 5 minutes, stirring occasionally, or until it thickens a little.
Add the broccoli and broccoli stems and simmer for 15 to 20 minutes or until the broccoli is tender.
Stir in 2 cups of the cheese and stir until melted. Taste and season with additional salt and pepper, if desired.
Ladle the soup into bowls and top each bowl with a little extra shredded cheese. Serve immediately.

Calories: 334kcal, Carbohydrates: 13g, Protein: 13g, Fat: 26g, Saturated Fat: 16g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 798mg, Potassium: 345mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3780IU, Vitamin C: 44mg, Calcium: 355mg, Iron: 1mg