Cream of Broccoli Cheese Soup

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The BEST Broccoli Cheese Soup, made without any heavy cream, has readers raving: “It’s better than Panera!” “A new family favorite!” and “It was so easy to make and so amazing!!!” As someone who’s tested countless soup recipes, I’ve crafted this version to deliver an unparalleled creamy, cheesy, and flavorful experience that will have you declaring, “EVERYONE loved this soup!” Follow along for your step-by-step guide to cheesy broccoli soup perfection!

Originally Published 11/20/2018; Updated 2/27/25

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top view of serving a bowl of broccoli cheese soup garnished with freshly cracked pepper

Perfectly Cheesy Broccoli Soup

I’ve perfected this Broccoli Cheese Soup to create the ultimate comfort food experience that’s not just cheesy but deeply flavorful, creamy without being overly rich, and made with real ingredients. Here’s why it’s the best:

Loaded with Fresh Flavor: Made with fresh broccoli, aromatic onions, garlic, and sharp cheddar cheese for a bold and balanced taste.
Adept Seasoning- No Bland Soup Here!: This soup is seasoned with paprika, ground mustard, salt, pepper, and cumin to elevate every spoonful.
ZERO HEAVY CREAM Velvety Creaminess: This is achieved with a combination of a light roux, pureed vegetables, and light cream cheese for a luxurious consistency that will have you swooning.
Customizable Texture: You can blend the soup to your desired creaminess—smooth, chunky, or somewhere in between.
Quick and Easy: Comes together in about 30 minutes, perfect for a cozy weeknight dinner.

a ladle of broccoli cheese soup recipe showing how creamy it is

Broccoli Cheese Soup Ingredients

Let’s take a closer look at what you need to make this Broccoli Cheese Soup recipe (measurements in the printable recipe card at the bottom of the post):

Broccoli: Fresh broccoli florets bring vibrant flavor and a hearty texture; cut them into uniform pieces for even cooking.
Onion: Yellow onion adds a subtle sweetness and depth to the soup or you may substitute with 1 teaspoon onion powder.
Garlic: Fresh garlic cloves provide aromatic richness or substitute with 1 teaspoon garlic powder in a bind.
Cheddar Cheese: Sharp cheddar delivers bold, tangy flavor; shred your own for the smoothest melting and superior flavor.
Cream Cheese: Use less fat to keep the recipe lighter or full fat for even more luxuriousness. Soften the cream cheese before using.
Chicken Broth: Acts as the flavorful foundation of the soup; choose low-sodium to control the seasoning.
Milk: Creates a creamy base without being overly heavy. Use 2% or higher for the best results.
Butter: Adds richness and helps create the roux; use unsalted to balance the saltiness of the cheese.
Flour: Thickens the soup for a velvety consistency; whisk well with butter to avoid lumps.
Spices: Paprika, ground mustard, cumin, salt and pepper elevate the soup with warmth, tang, and a hint of nuttiness; adjust to taste for the perfect balance.

Can I use a different cheese?

Sharp cheddar cheese is essential for adding a strong cheddar flavor to the soup. Gruyere would also be a welcome addition, but I would only add it to the cheddar and not instead of it.

top view of ingredients for broccoli and cheese soup: broccoli florets, sharp cheddar cheese, onion, garlic, cream cheese, milk, chicken broth and spices

How to Make Broccoli and Cheese Soup

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step1: Sauté Aromatics. Melt the butter in the olive oil in a Dutch oven/soup pot over medium heat. Add the onions and sauté for 3 minutes.

showing how to make broccoli cheese soup by sautéing onions in a large soup pot

Step 2: Make a Roux. Sprinkle in the flour and cook and stir for 2 minutes. Add the garlic and continue to cook for 1-2 minutes or until the onions are soft.

showing how to make broccoli cheese soup by adding flour and cooking to make a roux

Step 3: Add Ingredients. Reduce the heat to low and gradually stir in the chicken broth and 2 cups of milk. Add the chicken bouillon, spices, and broccoli.

showing how to make broccoli cheese soup by adding the chicken broth, milk, spices and broccoli

Step 4: Simmer. Bring the soup to a simmer, stirring constantly. Once it begins to thicken, simmer for one additional minute, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, or until the broccoli is tender to your liking.

showing how to make broccoli cheese soup by simmering the soup until the broccoli s tender

Step 5: Puree. Remove half of the soup (more or less to your liking) and the cream cheese to a blender. Puree until smooth, letting smoke escape, or it will explode (I leave the blender cap open and cover it with a paper towel). Pour the pureed soup back into the pot.

a collage showing how to make broccoli cheese soup by pureeing half the soup in a blender with cream cheese, then stirring it back into the pot

Step 6: Add Cheese. Stir in the cheese, a handful at a time, stirring after each addition until mostly melted. Add 1 cup of milk, more or less, to reach your desired consistency and warm through.

showing how to make broccoli cheese soup by stirring in sharp cheddar cheese

Step 7: Season. Adjust to taste with additional salt/pepper if desired.

showing how to make broccoli cheese soup by stirring in additional milk after simmering

The key to LIGHTER Cheesy Broccoli Soup

To make this Broccoli Cheese Soup lighter:

•Half olive oil and half butter are used instead of all butter to create a simple roux as our thickener, so we don’t have to use any half-and-half, heavy cream, or Velveeta.
•After the soup has simmered for 20 minutes, we puree half (more or less depending on how “chunky” you like your soup) to add body.
•The puree includes two ounces of cream cheese, which can be the 1/3-less-fat variety. It not only adds a delightfully subtle tanginess but also velvety, rich creaminess.

Broccoli and Cheese Soup Recipe Tips and Tricks

CONSISTENCY. You can customize the consistency. Use smaller or larger florets, depending on your preference, and puree as little or as much of the soup as you would like, depending on whether you prefer a smoother texture or more whole pieces of broccoli. Add as little or as much milk as needed at the end to finish.
FRESHLY SHREDDED CHEESE. It is important to use high quality freshly shredded sharp cheddar cheese for your Broccoli CHEESE Soup. Freshly shredded not only tastes much better and boasts a stronger flavor but melts much easier than the pre-shredded bagged variety.
Pre-shredded bagged cheeses often contain potato starch or another similar anti-clumping agent that keeps the cheese separate in the bag— this separating agent also makes it difficult for the cheese to melt smoothly in the soup.
GOAT CHEESE. If you want to get a little decadent for guests or because you just have amazing taste, then trying substituting the cream cheese with garlic and herb goat cheese (from a log).
ADD-INS. This soup is a fabulous base for add-ins like ham, potatoes, corn, rice, etc. In other words, use it to clean out your pantry and enjoy one of the best soups of your life—because everything is better with cheese!

top view of cheesy broccoli soup in the pot showing the thick, creamy consistency with bits of broccoli florets

How to thicken Cheese and Broccoli Soup

This recipe uses a roux and pureed broccoli to thicken the soup, so you shouldn’t need to thicken it further. However, if you would like it thicker, there are a few options:

•Roux Method: Make a roux from melted butter and flour, cook until golden, and then whisk into the soup.
•Cornstarch Slurry: Mix equal parts cornstarch and cold water, then stir it into the simmering soup until thickened.
•Puree Some Broccoli: Blend a portion of the soup, including broccoli and carrots, to naturally thicken the base while adding creaminess.
•Add More Cheese: Stir in additional shredded cheese, which will melt and thicken the soup while enhancing its flavor.
•Heavy Cream or Half-and-Half: Incorporate a splash of cream to make the soup thicker and creamier.

up close of a ladle full of recipe for broccoli cheese soup showing the rich, velvety creaminess

Broccoli Cheese Soup variations

Extra Cheesy: Add a mix of cheeses like gouda, Guyère, or Monterey Jack.
Protein-Packed: Add shredded rotisserie chicken, crumbled sausage, or diced ham.
Creamy and Dairy-Free: Use coconut milk and dairy-free cheese or a blended cashew cream for a plant-based option.
Cauliflower Twist: Use cauliflower instead of some of the broccoli.
Spicy Kick: Stir in cayenne pepper, red pepper flakes, or ground chipotle pepper for a bit of heat.
Southwest Style: Stir in roasted corn, black beans, and taco seasoning for a Tex-Mex twist.

What to Serve With Cream of Broccoli Cheese Soup

Broccoli and Cheese Soup can be a meal all by itself or it goes fabulously well with:

Hearty bread, garlic bread, breadsticks, or fresh dinner rolls
Grilled cheese (of any variety like ham and Gruyere!)
Sandwiches like Philly Cheesesteak or French Dips
Green salad like garden salad or Caesar salad
Fruit and/or fruit salad

showing how to serve broccoli cheese soup garnished with extra cheese and baguette slices for dipping

Storing Cheese and Broccoli Soup

Refrigerate: Let the soup cool to room temperature, transfer it to an airtight container and store it in the refrigerator for up to 4 days.

Reheat Gently: Heat the soup over low heat on the stove, stirring frequently to prevent curdling. If needed, add a splash of milk or broth to refresh the consistency.

CAN YOU FREEZE BROCCOLI CHEESE SOUP?

No, I do not recommend freezing this soup. As a general rule of thumb, soups that contain dairy do not freeze well because milk fat separates which results in a grainy, funky texture.

Cream of Broccoli Cheese Soup FAQs

Is broccoli and cheese soup low carb?

Yes! While many soups contain pasta, rice or potatoes, this Broccoli Cheese Soup is loaded with broccoli and cheese for a delicious low-carb meal!

Can this Recipe for Broccoli and Cheese Soup be made ahead of time?

Unlike soups with pasta which sometimes soaks up the broth, this Broccoli Cheddar Soup is perfect to make ahead for lunches or dinners. You can reheat the soup on low on the stove or in the microwave, stirring occasionally. If you would like the soup to be thinner after you’ve reheated it, simply add in additional water until it reaches desired consistency.

How do you make Creamy Broccoli Soup?

The key to Creamy Broccoli Soup is threefold:

1. Roux: Make a roux of flour, olive oil and butter and then add chicken broth to create a thick, creamy sauce-like base. This eliminates our need to use heavy cream.
2. Cream cheese: Cream cheese adds a rich, creamy tanginess.
3. Pureed broccoli: Pureeing some of the broccoli with the cream cheese adds creamy body to the Broccoli Cheese Soup. It also allows us to use light cream cheese without any melting problems.

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side view of a bowl of broccoli cheese soup recipe showing how to serve it with cheese ganrish

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Servings: servings

Total Time: 40

Prep Time: 15

Cook Time: 25

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Ingredients

4 cups broccoli florets, chopped into small pieces
3 tablespoons olive oil
2 tablespoons unsalted butter
1/2 large onion, diced
1/3 cup all-purpose flour
4 garlic cloves, minced
2 cups reduced sodium chicken broth
3 cups milk (any kind), divided
1 teaspoon chicken bouillon (crushed cube, powder, or base)
3/4 teaspoon salt
1/2 tsp EACH ground mustard, paprika, pepper
1/4 teaspoon ground cumin
2 oz. cream cheese, softened (may use ⅓ less fat)
1-2 cups freshly shredded sharp cheddar cheese

Instructions

Sauté Aromatics: Melt the butter in the olive oil in a Dutch oven/soup pot over medium heat. Add the onions and sauté for 3 minutes. Sprinkle in the flour and cook and stir for 2 minutes. Add the garlic and continue to cook for 1-2 minutes or until the onions are soft.
Add Ingredients: Reduce the heat to low and gradually stir in the chicken broth and 2 cups of milk. Add the chicken bouillon, spices, and broccoli.
Simmer: Bring the soup to a simmer, stirring constantly. Once it begins to thicken, simmer for one additional minute, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, or until the broccoli is tender to your liking.
Puree: Remove half of the soup (more or less to your liking) and the cream cheese to a blender. Puree until smooth, letting smoke escape, or it will explode (I leave the blender cap open and cover it with a paper towel). Pour the pureed soup back into the pot.
Add Cheese: Stir in the cheese, a handful at a time, stirring after each addition until mostly melted. Add 1 cup of milk, more or less, to reach your desired consistency and warm through.
Season: Adjust to taste with additional salt/pepper if desired. Garnish individual bowls with extra cheese (optional).

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!

Tips and Tricks for Broccoli Cheese Soup

CONSISTENCY. You can customize the consistency. You can use smaller or larger florets depending on your personal preference and you can puree as little or as much as the soup as you would like depending on if you prefer more of a smooth texture or more whole pieces of broccoli.
FRESHLY GRATED CHEESE. It is important that you use high quality freshly grated sharp cheddar cheese for your Broccoli CHEESE Soup. Freshly grated cheese not only tastes much better and boasts a stronger flavor but melts much easier than the pre-shredded bagged variety.
GOAT CHEESE. If you want to get a little decadent for guests or because you just have amazing taste, then trying substituting the cream cheese with garlic and herb goat cheese (from a log). I did this the last time I Broccoli and Cheese Soup and it was heavenly!
AD-INS. This Broccoli Cheese Soup is a fabulous base for all sorts of add-ins such as ham, potatoes, corn, rice, etc. In other words, use it to clean out your pantry and enjoy one of the best soups of your life – because everything is better with cheese!
CAN I FREEZE BROCCOLI CHEESE SOUP? No, I don’t recommend freezing this soup because the texture will get grainy due to the dairy.

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

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40 Comments

Allie says

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This looks so good Jenn. I lived in No. California and it’s getting cold outside. I may just make this today even tho’ I don’t have broccoli but do have cauliflower……..(close enough)….ha..

Have a wonderful day and thank you.

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- Jen says
  
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  I can’t wait to hear how you like it with cauliflower! I have never tried it but it sounds yummy! Thanks Allie!
  
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Ria mathew says

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Thank for the soup! Did you bring anything else over other than soup? Bread, salad etc?! Just wondering. Planning on bringing exactly what you brought to a friend with a baby as well <3

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- Jen says
  
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  Hi Ria, how nice of you to bring dinner to your friend! I made it super easy and brought store-bought French bread, grapes and a Caesar salad. Super yum!
  
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Stefanie says

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Is there any way to make this without blending it? I like my soups with bigger pieces of vegetables.

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- Jen says
  
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  Hi Stefanie, I would still blend the cream cheese with 1/2 cup of soup so its nice and smooth but that way you can keep your veggies chunky. Enjoy!
  
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Layne Schwabedissen says

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A new family favorite! Thanks for another great great recipe!

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- Jen says
  
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  Awesome Layne! I am thrilled this is as new fav! Thank you so much!
  
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Beth says

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I can’t wait to try this, the soup looks delicious!! The bowl is beautiful!! What brand are the dishes? I need them in my life!

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- Jen says
  
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  Thank you Beth! I believe these bowls are knock offs of William Sonoma but I found these inexpensive ones at TJMax. Some people buy shoes, I collect bowls 🙂
  
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Heather says

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First time commenter – just wanted to let you know that after many tries making Broccoli Cheddar soup at home my husband declared this is the one! Great job – and thank you 🙂

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- Jen says
  
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  Hi Heather, I SO appreciate your comment, thank you! I am thrilled your search is over for Broccoli Cheese Soup! I hope you enjoy my other soup recipes as well!
  
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Melanie says

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I have an immersion blender. Would I still need to blend in the blender?

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- Jen says
  
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  Hi Melanie, if you use an immersion blender then I would remove some of the soup if you don’t want it completely smooth and still want chunks of broccoli and then add the cream cheese to the soup and blend away. I hope that helps!
  
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Melanie says

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How would the cooking change with frozen broccoli or cauliflower?

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- Jen says
  
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  Hi Melanie, it should be about the same – might just need to simmer slightly longer. Enjoy!
  
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Karen Johnson says

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My daughter is vegetarian. Can i substitute vegetable broth for the chicken broth?

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- Jen says
  
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  Absolutely! You may need to add additional salt to taste. enjoy!
  
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Stephanie says

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Surprised my kids by making this broccoli cheese soup for lunch on a chilly 38 degree rainy day while they are home doing online schooling today. They were so excited and said it was better than Panera’s which is pretty tough competition. This was so simple to make, on the table in 30 minutes and used an immersion blender because I was too lazy to pull out the blender. Wonderful recipe and another favorite to add to my collection of your recipes.

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- Jen says
  
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  I can’t believe it’s already 38 degrees – burrr! You are such a great mom to make homemade lunch while tackling online school! Thank you so much for your awesome review, I’m honored this Broccoli Cheese Soup was “better than Panera!”
  
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Caity says

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Can you use the chicken bouillon base instead of powder? I thought j had some but it’s beef powder not chicken.

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- Jen says
  
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  Absolutely! I use them interchangeably.
  
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Caity says

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Also if I want to add potatoes at what part in the recipe do I do that?

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- Jen says
  
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  I would use Yukon gold or another starchy potato (unless you want them to fall apart, then use Russets) and add them with the broccoli. Enjoy!
  
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Traci says

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Can you use almond flour instead of APF?

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- Jen says
  
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  Yes Traci, that should work well. Enjoy!
  
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Jenny Gardenswartz says

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So delicious and easy! Thank you for yet another great dinner, Jen!

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- Jen says
  
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  Thanks for taking the time to comment Jenny, I’m so pleased it was a hit!
  
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Jean Heavrin says

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PLEASE include the Nutritional Information with your recipes.

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- Jen says
  
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  Hi Jean, I’m not prepared to do that at this time (time constraints), sorry!
  
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Charlene Soukup says

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So delicious and I have made this many times. Thank you for all your wonderful recipes, you are my first stop every time I am cooking (which is every day!) 🙂

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- Jen says
  
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  I am honored to be your go-to site Charlene, thank you so much! I’m so pleased this recipe was another hit!
  
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Karin Stephens says

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I’m not usually a broccoli cheese soup person and my son and husband aren’t the biggest broccoli fans but my daughter wanted this after getting braces on and EVERYONE loved this soup! It was so easy to make and so amazing!!! Your recipes never disappoint!

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- Jen says
  
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  Yessss! I’m so pleased this recipe was a win with the entire family! Thanks so much for making my recipes!
  
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Jennifer says

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I’d love to bring this to work to share with my coworkers. I don’t have access to a stove, so I was thinking of using a crock pot. Do you think I can make this work without ruining it? I could make the soup the night before and let it reheat for 3 hours on low? I just don’t want the milk/cheese to separate. What do you think?

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- Jen says
  
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  Yes, it should reheat great! I suggest using evaporated milk instead of regular to prevent any possible separating.
  
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Leigh Anne says

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Can I use boursin garlic and herb cheese in lieu of sour cream?
I’m making this for an upcoming girls lake weekend!

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- Jen says
  
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  Absolutely!
  
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Nancy says

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Loved the soup…a great recipe and does not compare to Panera….this is way better!!!
Thank you very much for sharing!

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- Jen says
  
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  Thank you so much! I’m so glad you thought so!!
  
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