This easy broccoli cheese soup is comfort food made simple. With tender broccoli, cheddar cheese and a creamy broth, it’s even cozier served in a homemade bread bowl!

A bread bowl filled with broccoli cheddar soup on a white plate with a silver spoon.

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Easy Broccoli Cheddar Soup

This easy broccoli cheese soup is rich, creamy, and full of cozy flavor, perfect for a chilly winter day. My family loves it ladled into homemade bread bowls for the ultimate comfort food meal.

This broccoli cheddar soup recipe was inspired by a cozy little bakery I once visited in NYC and reminds me of the classic copycat Panera broccoli cheddar soup. After a few test runs, I found the perfect balance of cheesy goodness, savory broth, and tender broccoli in every spoonful.

A full ladle lifting broccoli cheese soup from the Dutch oven.

Recipe Ingredients

Broccoli cheddar soup in a Dutch oven with shredded cheddar ready to melt in the soup.

Find the full printable recipe with specific measurements below.

  • Butter and flour: Used to make the roux, which helps thicken the soup and make it hearty.
  • Garlic: Freshly minced garlic will give you the best flavor.
  • Stock: Chicken or vegetable stock both work great. Stock is a bit thicker than broth, which is why I prefer it over chicken broth or vegetable broth.
  • Half and half: Adds a creamy richness, as well as helps thicken the soup.
  • Seasonings: Kosher salt, white pepper and nutmeg! It may sound strange, but it is the perfect finishing touch on this broccoli cheese soup.
  • Broccoli: Wash and cut the broccoli into small florets for the perfect bite-size pieces.
  • Carrots: You can grate or shred your own carrots, or buy a bag of shredded carrots from the grocery store.
  • Cheese: Freshly grated sharp cheddar cheese gives the soup a bold flavor and the perfect cheesy texture.

How to Make Broccoli Cheese Soup

A four step photo process of broccoli cheddar soup.
  1. Make roux. Melt butter in a large pot over medium to low heat, then add garlic and cook for 1 minute. Whisk in flour and cook until golden brown.
  2. Creamy sauce. Add in chicken stock, half and half, salt, pepper and nutmeg and stir. Cook for 5-10 minutes (stirring occasionally).
  3. Simmer. Then add broccoli and carrots. Simmer for 15-20 minutes.
  4. Combine. Mix in cheese and stir until just combined.
A bread bowl filled with broccoli cheese soup with shredded cheddar garnished on top.

Recipe Tips

  • Cheese. The key to the best broccoli cheese soup is grating your own cheddar cheese! It makes it super melty and delicious. If you buy the pre-shredded bags, the cheese won’t melt as well.
  • Onion. For additional flavor, saute chopped onion with the garlic.
  • Veggies. To make this recipe even quicker, make steamed vegetables separately. Then just mix in the cooked veggies and cheese and it’ll be ready to go. Add in extra broccoli and carrots if you want your soup to be more veggie forward.
  • Thickening the soup. The soup is already super thick and creamy, but you can make it even thicker by adding in an extra tablespoon or so of flour or cornstarch.
  • Serve in bread bowls, with a crusty slice of sourdough or with these Lion House dinner rolls.
Broccoli cheese soup in a bread bowl on a white plate.

More creamy soup recipes we love include potato and leek soup and this loaded baked potato soup recipe.

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Easy Broccoli Cheddar Soup

4.98 from 36 votes
Recipe by: Jamielyn Nye
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
This easy broccoli cheese soup is comfort food made simple. With tender broccoli, cheddar cheese and a creamy broth, it's even cozier served in a homemade bread bowl!
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Ingredients 

  • ¼ cup butter , melted
  • 1-2 cloves garlic , minced
  • ¼ cup all-purpose flour
  • 2 cups chicken stock , or vegetable stock
  • 2 cups half and half
  • ½ teaspoon Kosher salt
  • ¼ teaspoon white pepper
  • ⅛ teaspoon nutmeg
  • 1-2 cups steamed broccoli , cut into small pieces
  • ¾ cup shredded carrots , steamed
  • 2-2 ½ cups sharp cheddar cheese

Instructions

  • Make roux. In a large pan, melt 1/4 cup butter over medium-low heat. Add 1-2 minced garlic cloves and let cook for about a minute. Whisk in 1/4 cup flour and cook for a few minutes, just until golden brown.
  • Cream sauce. Slowly add 2 cups chicken stock, 2 cups half-and-half, 1/2 teaspoon kosher salt, 1/4 teaspoon white pepper and 1/8 teaspoon nutmeg. Stir together and let cook for about 5-10 minutes, stirring occasionally.
  • Simmer. Add in 1-2 cups broccoli and 3/4 cup shredded carrots and let simmer for another 15-20 minutes.
  • Add cheese. Mix in 2 – 2 1/2 cups cheese and stir until just combined. Serve in bread bowls or with rolls.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: This soup will keep in the refrigerator in an airtight container for about 3 to 4 days. Reheat the soup in the microwave or on the stove top until it’s warmed throughout.

Nutrition

Calories: 634kcal, Carbohydrates: 20g, Protein: 26g, Fat: 50g, Saturated Fat: 31g, Cholesterol: 153mg, Sodium: 1076mg, Potassium: 501mg, Fiber: 1g, Sugar: 4g, Vitamin A: 5640IU, Vitamin C: 23.3mg, Calcium: 662mg, Iron: 1.4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Can I use frozen broccoli?

Frozen broccoli tends to get a bit mushy, so I recommend using fresh broccoli florets for the best texture and flavor. Save your frozen broccoli for this broccoli and cheese casserole!

How to store leftover broccoli cheddar soup?

This cheesy broccoli soup will keep in the refrigerator in an airtight container for about 3-4 days. The leftovers make the perfect comforting lunch or dinner and are even better the next day!

How to reheat broccoli cheese soup?

You can reheat the soup in the microwave or on the stove top until it’s warmed throughout. Add a splash of broth or cream to bring back to desired consistency.

Can you freeze broccoli cheese soup?

Because of the creamy base, it doesn’t hold up that well in the freezer. The dairy included in the soup can cause separation, which will affect the consistency.

I’d recommend making this recipe on a week where you know you’ll be able to get through the leftovers in 3 to 4 days.