The Best Broccoli Cheese Soup (With Video!) Recipe - Pinch of Yum
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Basic + Awesome Broccoli Cheese Soup

62 reviews / 5 average

This Broccoli Cheese Soup is easy, creamy, and a perfect cozy classic. A silky-smooth soup base, little bites of just-right broccoli and carrots, and some sharp creamy cheddar cheese to finish it off.

Hello and welcome to your fall life.

I would like to campaign for you to enter into fall soup season with this cozy classic Broccoli Cheese Soup. It is a hug-in-a-bowl that is not only *easy to make* but honestly puts Panera’s version to shame. Ooooh yes, I said it! Listen, I truly love Panera, but side-by-side with this comforting pot of creaminess gently bubbling away on the stove, with the FRESH broccoli and carrots, and the glorious cheddar cheese that you ate straight off the cutting board shredded by hand, there is no comparing.

Stay tuned until the very end of these stories for a very special taste test with Bjork!

Broccoli Cheese Soup Necessities

Broccoli cheese soup, in case you needed reminding, is going to bring several good things into your life: a delicate start of butter and garlic and onions, a silky-smooth soup base, little bite-sized bits of just-right broccoli, thinly sliced carrots, and a sharp, creamy finish from that cheddar cheese. It’s flavorful, it’s veg-loaded and fresh, but it’s also extremely comforting, unassuming, and mellow. And I think we could all use a little more mellow right about now, yes?

There’s salt, there’s pepper, and there’s paprika to season, but hello VERY IMPORTANT there’s also hot crusty bread for dipping.

Broccoli cheese soup ingredients in a dutch oven.

If this soup isn’t the dictionary definition of fall cozy…

Well, there’s not even anything to say because it is. It just really is.

Broccoli cheese soup in a bowl with bread dipped in.

More Cozy Soups To Love

Watch How To Make This Soup:

Click here to see the step-by-step web story instructions for this recipe!

Common Questions About This Broccoli Cheese Soup

Can I use just one type of milk?

You should be able to use all milk or all half and half rather than 1 cup of each if you only have one of the two. Averie’s recipe suggests fat free half and half as the creamy thickener, and I know several people who swear by that for other soups as well, but that’s not an ingredient I usually keep in my fridge. I wanted to make a version with what I almost always have in my fridge (which is whole milk, and half and half) and it worked beautifully!

Does this work with frozen broccoli?

Yes! If you’d like to wait a bit to put the frozen broccoli in (maybe five minutes after the carrots), that might make things a little less mushy.

Can you freeze this soup?

We froze a batch and reheated in both the microwave and on the stovetop. Both reheating methods work well! Just give the soup a good stir before serving.

How can I make this vegan?

We’ve got a recipe for that! Made with almond milk, lots of veggies, nutritional yeast, and some eat-straight-off-the-pan croutons. Check it out here!

This recipe was inspired by some intense Google searching to find the very best method of making broccoli cheese soup – and the Averie Cooks recipe was the clear winner of the internet, so that is what largely inspired this recipe! The only changes I made were using two different types of full-fat dairy because that’s what I normally keep stocked, and a slight tweak of the seasoning.

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A picture of Basic + Awesome Broccoli Cheese Soup

Basic + Awesome Broccoli Cheese Soup

  • Author: Lindsay
  • Total Time: 45 minutes
  • Yield: 46 servings 1x


This Broccoli Cheese Soup is easy, creamy, and a perfect cozy classic. A silky-smooth soup base, little bites of just-right broccoli and carrots, and some sharp creamy cheddar cheese to finish it off.


  • 5 tablespoons butter, divided
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 1 cup broccoli stems, chopped (optional)
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 cup half and half
  • 2 1/2 cups chicken or vegetable broth
  • 23 cups broccoli florets, chopped into very small pieces
  • 1 large carrot, thinly sliced
  • 1 teaspoon salt (more or less to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • an 8-ounce block of good quality extra-sharp cheddar cheese, grated


  1. Sauté garlic and onion: In a large soup pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add the onion, garlic, and broccoli stems; sauté until soft and fragrant, about 5 minutes.
  2. Build your roux: Add remaining 4 tablespoons butter to the soup pot. When butter is melted, add flour to the pot. Cook over medium heat for about 2-3 minutes, until flour is thickened. Slowly pour in the milk and half and half, whisking constantly. (It will start thick but eventually it will thin out and resemble a creamy soup base.) Continue to thin it out, gradually whisking in the broth. Simmer for 10 minutes or so, whisking occasionally to reincorporate the skin that may form.
  3. Add broccoli: When the soup base is thickened nicely, stir in the broccoli, carrots, and spices. Simmer for 10 minutes or so, until the broccoli bits are bright green and fork-tender.
  4. Add cheese: Transfer the pot off of heat and allow to cool slightly for a few minutes. Stir in most of the cheese until melted. Serve in bowls with a little extra cheese + a hunk of crusty bread for dunking – and yes, it’s okay to cry tears of cozy joy! This is a happy moment!


  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: broccoli cheese soup, broccoli cheddar soup, soup season, broccoli cheddar, Panera broccoli cheese soup

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One More Thing!

This recipe is part of our completely delicious broccoli recipes page. Check it out!

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  1. Pinch of Yum Logo

    Sounds yummy. Any recommendations For milk and half and half substitutions if I wanted to make this vegan?

    1. Pinch of Yum Logo

      This has always been my favorite soup and this was such an easy copycat! We dropped from 110 to a high of 70 degrees in the desert today 😳 so that called for sweats and soup for this desert rat! Delish!

    1. Pinch of Yum Logo

      Can this be made with full fat oat milk and vegan cheese? Looking for non-dairy options if possible

  2. Pinch of Yum Logo

    I just couldn’t help but take a moment to compliment you & your writing style: it’s so much fun to read what you write before the actual recipe & how you describe things makes me smile if not chuckle out loud. Usually I thank the Lord for who invented the “jump to recipe” button before pressing it, but I don’t feel the compulsion to do that with your blogs. Thanks for sharing your fun personality through your food & writing…keep it up! Definitely looking forward to trying this creamy, cheesy delight! Come on Fall!

  3. Pinch of Yum Logo

    Perfect timing to post this recipe for Colorado’s first snow day!! Had all the ingredients on hand (all whole milk version) to whip this up after work. Comforting and delicious. This will turn into another “go-to” like so many of your recipes!

  4. Pinch of Yum Logo

    I made this yesterday. I only had frozen broccoli and gruyere cheese. Still so very delicious.

      1. Pinch of Yum Logo

        So so sooooo good. The whole family – including my 4yo and 18mo loves it! Your recipes are consistently winners!

  5. Pinch of Yum Logo
    Jackie W.

    I never comment on recipes, but had to for this one. After watching you make this on Instastories yesterday, I developed a serious broccoli cheddar craving. It’s 10 AM, and now I’m trying to use my patience to wait until lunch time to eat a full bowl. I’ve been stealing spoonfuls for the past 30 minutes. It’s so so so so so so good! Thank you for this recipe!!

  6. Pinch of Yum Logo

    … what kind of paprika should I use? I have a couple of different kinds in my spice cupboard.

    1. Pinch of Yum Logo

      Hi, Alysse! Yep! We froze a batch and reheated in both the microwave and on the stovetop. Both reheating methods work well! Just give the soup a good stir before serving.

  7. Pinch of Yum Logo

    Okay we made this the very day you posted it and HOLY MOLY comfort food at its finest on a rainy MN fall day. My five year old declared it his favorite food ever and please cook it every day for the rest of his life, thank you very much 🤣 We doubled it for our family of five, added extra broccoli and carrots, and used all half and half.

  8. Pinch of Yum Logo

    There are no words to describe how delicious this soup was! I made it exactly according to the recipe and there wasn’t a drop left after my husband got a hold of it.

  9. Pinch of Yum Logo

    I made this tonight. Minimal prep, excellent flavor. Will be making again this fall and winter!

  10. Pinch of Yum Logo

    Love this recipe, made it tonight for supper & the family loved it! Perfect comfort food for a chilly night.

  11. Pinch of Yum Logo

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  12. Pinch of Yum Logo

    Yummy. I just finished to prepare the soup. In less than 5 minutes the pot was empty. 3 children nourished and mother happy. Thank you for a simple but tasty recipe.

  13. Pinch of Yum Logo
    Brian Laniel

    Outstanding soup! Perfect for a freak snowy early September snow storm! Thank you

  14. Pinch of Yum Logo
    Donna McPhee

    Made the soup for dinner. It’s a winner! Simple, creamy, and super tasty!

  15. Pinch of Yum Logo

    I served with a big warm scoop of brown rice instead of bread (making due in pandemic times). Turned out great!