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Get It Now- Why You’ll Love My Easy Broccoli Cheese Soup Recipe
- Ingredients & Substitutions
- How To Make Broccoli Cheese Soup
- My Top Recipe Tips
- Ways To Thicken The Soup
- Recipe Variations
- Storage Instructions
- More Creamy Soup Recipes
- My Tools For This Recipe
- Broccoli Cheese Soup (5 Ingredients!) Recipe card
- Recipe Reviews
I’ve been making this easy broccoli cheese soup recipe since 2016. It was one of the first recipes I developed! And it’s more than just a staple at our house — it’s gone from my kids eating it pureed as toddlers to enjoying it now in school — but has also been one of my most popular soup recipes with readers. You’ll even find it in my first cookbook!
After making it dozens of times, I still keep coming back to this broccoli cheese soup again and again (and again), because it’s just so simple. There’s no long list of ingredients. There are no added thickeners. And did I mention easy? Yes. Yes, I did.
Why You’ll Love My Easy Broccoli Cheese Soup Recipe
- All the right flavors and textures – The thick, creamy, cheesy base. The tender broccoli. Oh my goodness, these are my weakness. It’s just comfort food in a bowl… and it reminds me of the one I love from Panera!
- Thick and creamy without any thickeners – You don’t need to fuss with a roux. The broccoli and cheese are here to thicken! This also makes it naturally low carb and gluten-free. (And this happens to be a keto broccoli cheese soup, too, but is just as delicious if none of that matters to you. I get it.)
- 5 simple, clean ingredients – I’m a big fan of creating recipes that only need a handful of ingredients, and this broccoli cheese soup recipe is just that! These are common staples I always have in my fridge.
- Super fast – I can whip this up in 20 minutes, so it’s a lifesaver for busy weeknights!
Ingredients & Substitutions
This section explains how to choose the best ingredients for homemade broccoli cheese soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Broccoli – This is the obvious ingredient in all broccoli cheese soup recipes, though I’ve made a cheesy cauliflower soup using similar ingredients as well. I prefer the texture of mainly florets, but broccoli stems or even broccolini work just fine. Use fresh broccoli for the best texture (chop it into bite-size pieces), though frozen works, too. Frozen broccoli is usually pre-blanched, so it might cook a little quicker once it thaws in the soup (go ahead and toss it in frozen!).
- Garlic – Fresh minced garlic gives the best flavor, but you can use the kind in a jar for convenience. I’m all for shortcuts! I didn’t list oil or butter in the ingredients because everyone has it, but you may want to add some when sauteing the garlic. (Okay, I admit, it’s also because I created this recipe a long time ago and didn’t have the experience I have now with writing recipes — but I’m keeping it the same since this is such an OG Wholesome Yum recipe.)
- Cream – I use heavy whipping cream because it gives the richest taste and makes the thickest broccoli and cheese soup, since it reduces well when you simmer it. But you can also use half and half or even milk — the result will just be a bit thinner, and you’ll have to watch the heat to avoid curdling.
- Broth – I prefer the flavor of my homemade chicken broth when I have it on hand, but you can also use reduced sodium store-bought (I’ve used this one many times) or bone broth (for extra nutrition), chicken stock, or vegetable broth (to keep it vegetarian). Whatever kind you use, I recommend a reduced-sodium broth, because otherwise the soup turns out too salty — and this is coming from a person who loves salt!
- Shredded Cheddar Cheese – I prefer sharp cheddar cheese, but technically other cheeses that melt well also work. The recipe works best with pre-shredded cheese that comes in a bag, because those are less prone to clumping. No flour, starches, or artificial thickeners are necessary — which I am just so pleased with, in case you can’t tell yet. 😉
To be fair, this makes a very basic broccoli soup recipe. The ingredients and flavors are not complex. This is intentional! I wanted to keep it simple so that it’s very accessible to just about anyone. If you want to change it up, see my tips below on what you can add.
How To Make Broccoli Cheese Soup
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
Saute Garlic
Cook it in a large pot or my favorite Dutch oven, until fragrant. I typically add a little oil or butter here as needed.
Add Broth, Cream, And Broccoli
Add the chicken broth, heavy cream, and chopped broccoli. Simmer until the broccoli is tender. This part starts to smell so good!
Make It Thick & Cheesy
Now you have a decision to make! Do you like your broccoli soup super smooth or with chunks of broccoli? You actually have 3 options here to finish it off. I’ve made it all 3 ways, but love the combination version the most!
- Pieces – Leave all the broccoli florets whole. To do this, add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. This will help thicken the broccoli cheese soup. (See tips below to avoid clumping.)
- Pureed – Pureeing is an excellent way to get a thicker soup, because the broccoli thickens it. Transfer to a blender and blend until smooth, or use an immersion blender (I have this one).
- Combination (recommended) – Puree the soup, but reserve 1/3 as florets. Thank you to a reader for suggesting this — it’s the best of both worlds and the only way I make it now! To do this, remove about 1/3 of the florets using a slotted spoon, blend using an immersion blender, then return the florets to the pot. (You can also adjust how much of the broccoli you want to puree — the more broccoli you puree, the thicker your broccoli soup will be.)
My Top Recipe Tips
Stay with me here! I promise this is an easy broccoli cheese soup recipe. But because I’ve gathered a lot of feedback from readers over the years and made it so many times, I’ve compiled this list of tips to avoid clumping and get the proper thickness:
- Keep the heat low when adding the cheese. This is super important! If it’s too hot, the cheese can seize and clump.
- Cut the broccoli florets small. First of all, smaller florets = faster simmer time. Second, the cheese tends to stick to larger pieces more. And finally, it’s easier to eat with smaller pieces!
- Use pre-shredded cheese OR add a de-clumping agent. This recipe for broccoli cheese soup works best with pre-shredded cheese that comes in a bag. If you shred a block of cheese yourself, or if your shredded cheese already seems clumpy to begin with, toss it with a little cornstarch or arrowroot powder (my go-to cornstarch substitute), before adding to the soup.
- Add cheese a little at a time and stir constantly. If you dump it in at once, it will clump more. Don’t forget to stir, stir, stir!
Ways To Thicken The Soup
The cheese thickens this broccoli cheese soup well enough for me, but I know that some people like a really, really thick broccoli cheddar soup. Here are some options I tested for you:
- Add more cheese – The more cheese you add, the thicker your broccoli and cheese soup will be! This is the easiest option, but keep in mind it still won’t be as thick as using an actual thickener.
- Add cream cheese – Melt in some cream cheese (in small chunks) to help it thicken.
- Puree it – Blending the soup partially is my preferred method. See above!
- Use a thickener – Arrowroot powder or cornstarch are the best options if you want to go this route. Tossing the shredded cheese in one of these before adding to the soup will help it melt better and thicken better. If you need a low carb option, whisk 1/4 to 1/2 teaspoon of xanthan gum with some water (or broth from the soup), then whisk the mixture into the soup at the end.
- Simmer it – You’ll notice this broccoli and cheese soup recipe contains heavy cream, which reduces when you simmer it enough. (This is also the way I thicken Alfredo sauce!) So, sometimes all the soup needs is to simmer for longer.
Recipe Variations
Once you’ve mastered the basic process, it’s so easy to customize this easy broccoli cheese soup recipe. Try adding:
- Your favorite spices – My fave is Italian seasoning! Some fresh cracked black pepper is also delicious.
- Other veggies – Saute onions (yellow onion works well) together with the garlic, or add cauliflower, carrots, or bell peppers later on (see tips below). Like my healthy vegetable soup, you can add just about any veggie you like. One of my personal favorites to add is sun-dried tomatoes.
- Proteins – Make it a complete meal with some shredded chicken or ground sausage. Cooked bacon is also a popular option!
Tips For Making Additions:
- Go easy on anything that has added salt, like bacon. This broccoli cheese soup is already salty to begin with, due to the cheese and broth.
- Add any other ingredients after the cheese melts first. Otherwise, the cheese might stick to the add-ins and have issues melting.
- If your other add-ins need to cook, temporarily remove them with a slotted spoon once they are cooked, melt in the cheese, and then return them to the pot.
Storage Instructions
- Store: Broccoli cheese soup stores well. Keep it in an airtight container in the refrigerator for up to 5 days. I love making this ahead for the week, because it tastes just as good for days! I often enjoy it for lunch with a Caprese salad, or a Big Mac salad when I want something more hearty.
- Reheat: Warm up the soup on the stove top over low heat, or in the microwave on medium to low power. Sometimes it separates a bit after a while, but usually comes back together after you reheat while stirring frequently. If that doesn’t help, you can also puree it in a blender to bring it back together.
- Freeze: I often have individual portions of this soup stashed in my freezer for lunch. Simply let it cool to room temperature, then freeze flat in freezer bags or in a freezer safe container for up to 3 months.
More Creamy Soup Recipes
Love creamy soups as much as I do? Here are some of my other go-to types:
My Tools For This Recipe
- Dutch Oven – This is my fave because it maintains even heat and looks pretty going straight to the dinner table. You can also use a large pot.
- Immersion Blender – For pureeing the soup, if you choose to do that.
- Soup Bowls – Shown in my video below.
Broccoli Cheese Soup (5 Ingredients!)
This easy broccoli cheese soup recipe is rich, creamy, and so simple. You need just 5 ingredients and 20 minutes to make it!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a Dutch oven or large pot over medium heat, saute garlic for one minute, until fragrant. (You can add a little oil as needed.)
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Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.
Option 1 (original recipe):
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Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup (64 g), simmer and stir until it melts fully, then repeat 1/2 cup (64 g) at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts.
Option 2 (recommended):
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Use a slotted spoon to remove about 1/3 of the broccoli pieces and set aside. (This step is optional, if you want some pieces in your soup at the end. If you want all of the soup pureed, you can leave them in.)
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Use an immersion blender to puree the remaining broccoli.
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Reduce heat to low. Add the shredded cheddar cheese 1/2 cup at a time, stirring constantly, and continue to stir until melted. Puree again to make it smooth.
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Remove from heat. Add the reserved broccoli florets back to the soup.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 cup
IMPORTANT: See my tips in the post above for best results when melting the cheese!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
875 Comments
Mandy
0This soup was so delicious! I was pleasantly surprised (thrilled). I used less of the broth, and it was nice. Thank you!
Stephanie
0I thought I would share a few modifications I made to this recipe- I boiled the broccoli in a separate pot and drained it. To the broth/garlic mix, I boiled store-bought riced cauliflower. After adding the cheese, I threw it in my blender and the riced cauliflower thickened it. I then added the broccoli in. Thank you for this easy recipe!
Suzanne Macdonald
0Do you cook the broccoli first or does it go in raw? 🙁
Maya | Wholesome Yum
0Hi Suzanne, No worries, happy to help! It goes in raw.
Sharon
0Can you reheat this in a crock pot on warm setting?
Maya | Wholesome Yum
0Hi Sharon, I haven’t tried but you definitely can – what a great idea!
Robin
0Loved this recipe! I added corn starch to the cheese, just a little, and used my immersion blender to mix. It turned out creamy and thick and delicious!! The best thing? I had hot fabulous cheesy broccoli low carb soup in less than 30 minutes!!!!! I cooked the garlic and onion in butter which and even more flavor. Yum. I’m loving the Keto lifestyle! Thank you so much!
Heather C.
0Thank you so much for this recipe! I am keto but the rest of my family is not and everyone will eat this! We add a few bacon bits and extra cheese to top off our servings. Delicious!
Rodney
0This is the BEST broccoli soup I’ve made. And so easy with only 5 ingredients. Please follow Maya’s advise and DON’T add salt. I did thinking, how can you cook without salt? Wrong. There is enough salt in cheese and broth. I did use 4 cups of cheese. Thank you.
Stacey
0Sounds delicious! How many total servings is this soup?
Maya | Wholesome Yum
0Thank you, Stacey! The number of servings is on the recipe card above.
Emily
0This soup is soooo good!! I was craving panera and this hit the spot!!! Will make again!!
Marilyn Fish
0I have made this soup several times. It is delicious! I use my immersion blender to make it smoother. I did not have to add a thickener. I think I will try the combination of cauliflower and broccoli next time as some have said in their comments. The addition of some ham sounds appealing as well. Thank you everyone for your suggestions.
Joell
0I use this recipe all the time!!! Either cauliflower or broccoli. Everyone that has tried it LOVES IT! I make NO modifications. Exactly as is! PERFECT!
Marie
0Delicious. After cooking it, I put it in my Ninja blender for a smoother texture and to thicken it (personal preference). Perfect mug sipping for my Midwest winter day.
Lin
0Does this reheat well?
Maya | Wholesome Yum
0Hi Lin, Yes, it does. Stir while reheating and don’t get the heat too high to avoid seizing the cheese.
Elizabeth Vigil
0I didn’t have to add anything more than the original recipe as a thickening agent. This soup is delicious. I will be making this recipe often.
Teresa
0Thank you for the recipe. I am wondering how much is a serving?
Maya | Wholesome Yum
0Hi Teresa, A serving is 1 cup.
Lisa M
0so good. I added the cheese a handful a time and didn’t have any problems!! I used low sodium broth.
Vicki
0Has anyone ever tried swiss cheese instead of cheddar?
Maya | Wholesome Yum
0Hi Vicky, I haven’t. Let me know how it goes if you do!
Emily
0This was the first time I have ever made soup, so I was VERY nervous. It turned out AMAZING and it didn’t break the bank 🙂 I made it with homemade red lobster biscuits and my boyfriend and I absolutely loved it. Thank you for the recipe!! I did exactly as you said by adding corn starch and it made it thicker and creamier. Will do this again.
D'Andre
0Very easy to make. Pretty tasty however, I would decrease the garlic to maybe 2 cloves. I also added some salt to my individual bowl
Valarie
0I have made this broccoli cheese soup many times. I have a holiday party and wanted the Crock Pot version. I signed in for the Crock Pot version and I still have not gotten/found the keto broccoli cheese soup recipe. I have tried everything. This is very frustrating.
Maya | Wholesome Yum
0Hi Valarie, I’m glad you like the soup and would love for you to have the Crock Pot version! If you already signed up, you can find step-by-step instructions in the Help area here.
Deanna
0Hi Maya! I make this all the time. It’s a family favorite. Just wondering as I’ve been a subscriber for awhile and I’ve never had access to the crockpot version. How can I get it?
Maya | Wholesome Yum
0Hi Deanna, I’m so glad you like it! If you are a subscriber you have access to the Crock Pot version anytime in the Members Area. If you aren’t sure where to find it, check the Help articles here.
Ann Ezell
0I have followed all the instructions and still don’t get the broccoli soup slow cooker recipe!
Maya | Wholesome Yum
0Hi Ann, Please check the Help articles here for accessing your bonus recipe in the Members Area.
Elsa
0I was afraid of the soup not being thick enough and wanted to make a double batch. So I doubled all of the ingredients expect for the two liquids. For those, I did 4 cups of each (broth and cream). It turned out great.
Stacie Chapman
0I had no problems cooking it. Just what I needed on a cold day!
Xan
0Love it! It’s just delicious! I add a tbsp of cream cheese and bit less chicken broth and blend it as you suggest to make it a bit more thick, and it was just perfect in flavor and consistency. I follow some of the comments below before adding the cheese I let it broil a couple of minutes stiring constantly, then I add very slooowly the cheese and stir, stir, stir so that everything melted evenly, and it did. Thanks for the recipe!
Amee Estevez
0This is my favorite all time soup (keto or not)! It’s easy, super tasty and very filling! I love the creamy taste and the cheesy goodness. I usually add carrots and diced ham, which doesn’t increase the carb count by much. I plan to make this (again) next week!
Dezeray
0Oh my goodness. I am NEVER the one to comment. But this is the most simplest, easiest, yummiest brocolli soup ever!
I added black pepper and cornstarch to thicken and add a bit of flavor. I also blended the soup at the end for my little picky one and served it with garlic bread! Best combo ever. By far fav dish right now. Thanks so much!
Karl Stansell
0Is there a pressure cooker version of this recipe?
Maya | Wholesome Yum
0Hi Karl, Not yet, but I do have a slow cooker version, which is an exclusive for email subscribers. You can get it by signing up using the form at the top of the post.
Monica
0That soup was delicious!! I followed your instructions and had no problems at all. Thanks so much for this great recipe.
Daphne
0Had some trouble melting the cheese even blended some but it had great flavor my whole family loved it
Sandra
0Maya:
Thank You for posting this recipe!
Since the weather has changed to being winter around here, I’ve decided to start making soup for the family. This one will be my 1st venture into making a Keto soup. Haven’t made this yet, so won’t give it a rating. (Bet it will be a 5 star rating; all of us like broccoli).
Will return with a rating soon. Also will try some of the other Keto soups here as well.
Desiree Bell
0This sounds amazing and will be trying it tonight. My only issue is that I only have frozen broccoli. Would that change anything with the recipe?
Maya | Wholesome Yum
0Hi Desire, The cook time might vary a bit but otherwise frozen broccoli will work fine!
Marie
0I used an organic frozen broccoli from the local store. No chopping or cutting. Easy and delicious.
Kim
0I had a hard time getting the cheese melted, I continued on a slow simmer for almost 30 min and it was left in chunks.
Maya | Wholesome Yum
0Hi Kim, Check the post above for tips about this!
Leslie
0Made the broccoli cheese soup. The liquid part is delicious. The cheese clumped to the broccoli and bacon. I took it off of the heat before stirring the cheese slowly? How can I remedy that next time?
Maya | Wholesome Yum
0Hi Leslie, Check the tips in the post above to remedy the clumping issue.
avondarcye
0We love this soup we like soup with a little heat so we used pepper jack cheese. This time I roasted the broccoli, saved a few pieces and pureed the rest with some broth. I also sauteed the garlic in some butter-decadent delicious soup
Maya | Wholesome Yum
0I am so happy you liked the soup! Thank you!
Lisa Martin
0Can you freeze?
Maya | Wholesome Yum
0Hi Lisa, Yes, you can, just reheat slowly and stir often.
Diana
0So simple and delish!!!
Just like you said. And the tips on thickening and low heat to prevent clumping is spot on. I’ve cooked for years and never knew why cheese sauces sometimes turned out great and sometimes they clumped. Thanks for the tips.
Maya | Wholesome Yum
0Thank you so much, Diana! I’m so glad the tips were helpful.
TT
0Hello. Have you tried freezing the soup?
Maya | Wholesome Yum
0Yes! You can definitely freeze it.
Christine
0This soup was delicious!. Along with the garlic I sauteed onions and celery. For thickening I added a can of cream of chicken,which I know doesn’t follow the keto diet but it gave the soup a real creamy flavor. Thank you for the recipe.
Maya | Wholesome Yum
0Thank you for sharing, Christine! I’m glad you liked it.
Stephanie Ray
0Soooo amazing!! I’ve been Keto for 6 months, before that I did low cal/low fat diet so I haven’t had Panera broccoli Soup for a couple years… I made this soup tonight and I’m a happy girl!! I followed your recipe, added 1/4 tsp of Xanthan gum! So simple and so delicious!! ❤️
Maya | Wholesome Yum
0Thank you so much, Stephanie! I’m glad you liked it.
Kelli Pidde
0Do you puree it before or after adding the cheese?
Maya | Wholesome Yum
0Hi Kelli, If you’re using an immersion blender, you can puree it before and then again as you add it to help it melt.
Marla
0This soup was very good and super easy! I almost ate 4 servings myself. I used Jim’s way of melting the cheese and the texture was perfect. I have some left for lunch tomorrow. Thanks for sharing.
Maya | Wholesome Yum
0You are welcome, Marla!
Donna Urff
0This was a delicious recipe. I like to eat healthy but am not Keto or low carb. The proportions of ingredients were perfect. I only made a few changes that worked for me. I never like to boil dairy so I boiled the broccoli in the chicken broth until tender. I puréed the broccoli and chicken broth and reduced the heat heat and added cream. Added the cheese very, very slowly while stirring. Thickener is not necessary. If you want it thicker, use more cheese. This is a great example of keep it simple. This is a soup that can stand up to “fancy” company!
Maya | Wholesome Yum
0Thank you so much for sharing, Donna! That sounds like a great method to make the pureed version.
Jim
0The first time I made this, the cheese and broccoli really clumped together. Probably because I like a REALLY sharp cheddar, and grated my own from a block(?).
Anyway, this was my solution — put broccoli and broth on first in a separate pan. Sautéed the garlic in a little butter, then added cream. Broccoli was done at this point, so I added 1/2 to 3/4 of that liquid, leaving out the broccoli. Melted in the cheese, then added the remaining liquid/broccoli.
It was SO GOOD!! Added to my recipe lineup!!
Maya | Wholesome Yum
0Thanks for sharing with us, Jim! I am happy you liked it!
Fiona
0How long would you say this would keep for in the fridge?
Maya | Wholesome Yum
0Hi Fiona, Probably about 5 to 7 days.
Laura R
0I’m making this tonight after it became my go-to soup recipe last year! It’s just so good and so easy and I always make a double bath so I have leftovers! My whole family loves it! Also- I made it for a teacher luncheon at my twins’ school last winter and this soup got more recipe requests than any other homemade soup served there! Thanks for this “keeper!”
Maya | Wholesome Yum
0I am so happy you liked it, Laura! Have a great day!
Krista
0What about almond flour to thicken?
Maya | Wholesome Yum
0Hi Krista, Unfortunately almond flour doesn’t work as a thickener. The reason regular flour works is because of the starch in it, which almond flour does not have.
Sloane
0Tried my best to follow the instructions and got a clumpy mess. BUT the next night, I drained off the liquid, added about a 3/4 C of heavy cream and 3/4 C shredded cheese. It was so perfect!!! Thick like Panera!! Maybe I will try less broth, more cream next time! Thank you for the recipe!!
Maya | Wholesome Yum
0Thank you for sharing, Sloane! I’m glad you found a way that you liked.
Dale
0Can this be put in the freezer for future?
Maya | Wholesome Yum
0Hi Dale, Yes, you can, just reheat slowly to prevent curdling. There’s some chance it might separate or clump after freezing, so if that happens you can just puree the whole thing once it’s warm.
Kenda Townsend
0Hi! I really want to make this today, but the only cheese I have on hand (shredded) is a Mexican blend from Walmart. I think is a combo cheddar, Monterey Jack, Asiago mix. Would this work?
Maya | Wholesome Yum
0Hi Kenda, Yes, that should work fine!