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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
SissysweetP
0Easy and delicious recipe! I made a smaller batch using your ingredient proportions and added a little cream cheese (maybe 2 oz) to thicken a bit more. If you follow option 2 and remove some broccoli pieces, puree the pot, then melt the cheese before adding back the removed pieces, there is no way for the cheese to stick to the broccoli.
Shirley
0Do you think adding some ham or cooked bacon would be good?
Wholesome Yum D
0Hi Shirley, Yes that would be good.
Jacquie
0I thought this recipie was the best broccoli soup I have ever made. Thank you for the tips, too. It came out perfect. This definitely is a keeper. I will be making this often.
Sarah Jarrell
0This is a good soup. I am impressed with how well the cheese is incorporated into the broth (better than a roux-based broccoli-cheese soup I tried recently.)
I added carrots to mine, sauteed them a bit before the garlic, and since I shredded my own cheese, I added about a Tbs of cornstarch (stirred into a little cold water then into the broth.) I used the puree 2/3 of the veggies option. Thanks for sharing!
Carol
0I made this on a rainy, cold day, and it certainly fit the bill. Easy, filling and delicious. I had some baby cauliflower on hand, so I added that in as well. Even my husband, who is picky about his food, gave this two thumbs up. I would definitely make again.
Patricia Mathias
0I just wanted to stop by and let you know how delicious this soup is. It’s a big hit with my husband and I and I think he would eat it everyday lol, Thank you!
Pat Mrozinski
0I don’t know what I am doing wrong. The first 2 times it turned out excellent. The last 3 times The cheese just tasted kinda gummy. I promise I put in at a very very low. I use mild cheddar cheddar cheese
Maya | Wholesome Yum
0Hi Pat, It sounds like the cheese clumped or maybe didn’t fully melt. I have a whole section on troubleshooting in the post above, does that help?
Dee Wingo
0I followed the recipe and loved the soup. I was confused though by the amount you said it made, serves 8 yet I cup per serving? So I overate or does it serves 3 or 4?
Wholesome Yum D
0Hi Dee, This recipe should make 8, 1 cup servings.
Mary
0I’ve been craving Panera Bread and made this last night. It was amazing! I made a half tuna salad sandwich on keto bread and I could have sworn I was eating at Panera. I don’t have an emulsion blender so I just chopped the broccoli. I was certainly be making it again. I saw the recipe with the cauliflower and will try that also. This is my first day logging in and leaving a review. Love your recipes and will do better! Thank you!
Cynthia
0Good, simple recipe! We try to do low carb as much as we can, so when we order takeout from the local Italian place, my husband will get broccoli as a side instead of pasta. It’s a huge portion, sauteed with garlic and red pepper flakes and he rarely finishes it. It is amazing in this soup!
Suzanne
0This is the simplest and best tasting cheese broccoli soup I have ever made and ever eaten. It is superb.
Jacqueline
0Tried this recipe and at first, didn’t think it was thick enough but I put in the refrigerator and when I went to rewarm it, it was thick enough. Shared it with some co-workers and they loved it too. !!!
Kristen
0WOW! Fabulous! I used 3 c. of broth and added frozen broccoli crowns (16 oz + a handful). Also, cut the cheese down to 2c cheddar, and then and a handful of shredded mozz (it was open). Wow. For real. And what a color! Oh, and I didn’t do the garlic route…I did to a quick “sprink” of garlic powder.
Melody
0This soup was so delicious! I didn’t have a lot of time so I decided to make this since it seemed so easy. I’m so glad I did. Quick, easy and the family loved it.
Margie
0LOVE this soup! I use homemade chicken bone broth if I have it, and hubby – who is NOT a broccoli fan – loves it too! Perfect for a cold winter day 😊
Melanie Fette
0I made this for dinner and it was simply amazing! My husband has never had a cheese soup and he devoured every drop and asked for more! Easy to make! Thank you Maya for an excellent recipe!
Amanda Uriarte
0Just a tad bit too garlicky for me, but otherwise tasted great-didn’t stop me from finishing the whole bowl I served myself! Will reduce the garlic next time but it’ll definitely be on repeat-I can see how it’s a perfect base soup recipe!
Jean
0Can this be made in a crock pot?
Wholesome Yum D
0Hi Jean, Yes! Check out the freebies in the Members Area to get your copy of the crock pot version of the recipe!
Dale
0I love this recipe. It was easy and very tasty!! This will be my go to soup.
Carole
0My only change would be to add some salt and pepper. I also had sauteed some vegetables from another recipe and added them as well.
Maya | Wholesome Yum
0Yes, feel free to adjust salt and pepper to taste. My broth was pretty salty (and the cheese also has salt), so I didn’t find it necessary, but it varies by brand.
Teri
0Easy to make and very delicious. I chose option 2 (recommended).
chrissydee
0This came out fabulous! I followed the recipe as written and used option 2. I blended the cheese in slowly. The texture was divine and the flavor was perfect. Thank you for this comforting delicious soup!
Andrea
0Soooo delicious and easy! Will make again.
Francis Cannata
0Cheese stuck to broccoli and didn’t dissolve
Maya | Wholesome Yum
0Hi Francis, I cover this exact issue in the blog post above, did you read it? Hope you’ll use the tips to avoid this next time.
Kirsten
0I used Greek yogurt plain and it seemed to work. Easy recipe!
Kimberly Renee
0Question: how much heavy cream and how much chicken broth???
Wholesome Yum D
0Hi Kimberly, The “jump to recipe” button at the top will take you right to the recipe card where all the ingredient amounts are listed.
Tiffany
0Delicious and easy. Great for weekly lunch prep.
Karen
0I made this today using my homemade turkey bone broth. It came out wonderful, tasty and the thickness was just right. I’m so happy I stumbled across this recipe. It’s now on my ‘favorites’ list. Happy cooking, y’all!
Jonelle Watson
0EXCELLENT!!! and Easy to Make !!!!!
Christian
0Made this soup for dinner tonight and it was amazing❤️ Didn’t need an additional thickening agent or anything will definitely be doing it again!!! Thank you so much!
Lori
0Usually I like your recipes but this soup was a disaster no thickening agent and no seasonings complete waste of time and money to make it
Maya | Wholesome Yum
0Hi Lori, Sorry to hear it didn’t work for you. The soup is thickened by reducing (it boils for a while) and then by the shredded cheese. You can see in the pictures that it’s thick. Did you follow the tips in the post above?
Tina
0Very good recipe and I used half and half.
Janiece Rodriguez
0Great recipe, TY it’s been hard transitioning to gluten free and this was delicious.
Lyn
0All I have is half and half, will that work?
Wholesome Yum D
0Hi Lyn, Yes, half and half will work.
Catherine
0This is a great starter recipe, for me. I added some left over chicken, some mushrooms, some green pepper and some sautéed onions. Thickened it with some almond flour, a bit of cream cheese. I use better than bullion chicken broth, and even a bit of beef broth, as that is what I had. Thanks for the great recipe, to make as my own. You made it a winner!
AmyJo
0Made it. Loved it. Made it again. Thank you for a yummy easy low carb recipe! This recipe is going into my keto recipe binder 🙂
Jamie
0I looked at 10 recipes and this is the first one I liked, I tried it and turned out great.
Trudy
0This soup is so delicious and super fast and easy to make!
Dee
0I used milk – didn’t have cream- just used a little less- used the blender- it was great! (And I’m not a big broccoli fan, but I love this soup, and it’s easy and quick as well as delicious and nutritious!)
Katie
0It was so good, I had no issues with it being watery at all, if you have it at a constant bubble while simmering the cream broccoli and chicken broth there won’t be that excess liquid anywhere near consideration of watery. Infact I added a bit of heavy cream at the end because it was THICCC. I do agree with using the low sodium chicken broth because I did not and it was a tad salty but other than that it was AMAZING! Thanks or sharing! Will absolutely be making this again and again!
Becky
0I made this tonight and it’s was so easy and good. My whole family loved it! I used a little butter to saute the garlic because there wasn’t a fat listed in the ingredients or directions. I watched the video after it was done and saw you used olive oil. It was good anyway. I will definitely make again
SissysweetP
0Um a whole cup of whipping cream is pretty much all fat. 🤷♀️
Elizabeth
0This soup is AMAZING! I have to admit, when it was done cooking, the sauce was very liquidy and I thought I had just wasted all those ingredients and time….but then I tasted it! I was shocked!!! I totally recommend you make this soup. Also, I used a mix of shredded cheese that had cheddar in it because that’s all I had.
Shawna
0I just made it as well and it’s super watery. It does taste really good but I really wanted a thicker soup. When all else fails add more cheese!
Craig
0Very quick and easy to make. It made a tasty lunch.
michon
0Delish!!!!
Richard
0Can you make it without shreaded cheese. I have a intolerances to highly processed foods.
Wholesome Yum M
0Hi Richard, Yes, you can make this recipe with a block of cheese shredded at home instead of pre-shredded cheese. You may find that the consistency turns out best pureed when using block cheese. Enjoy!
Dana grider
0How many servings in this recipe?
Wholesome Yum M
0Hi Dana, This recipe makes 8 1-cup servings.
Krys
0Hi Maya–do you have a way of making this soup in a slow cooker?
Wholesome Yum M
0Hi Krys, Yes! Check out the freebies in the Member’s Area to get your copy of the crock pot version of the recipe!
Dawn O'Donoghue
0Delicious! I used manchego instead of cheddar, and coconut cream instead of heavy cream and added herbs. Will definitely make it again.
Debbie
0can you freeze the leftovers and what is the serving size?
Wholesome Yum M
0Hi Debbie, A serving is one cup. This recipe freezes very well. I like to freeze in single servings so it’s easy to reheat when I’m ready for a bowl.
Rachel
0Can I use whole milk instead of heavy cream?
Wholesome Yum M
0Hi Rachel, The soup would be considerably less creamy if using whole milk over cream. Also, the nutrition would drastically change, as milk is much higher in carbs than heavy cream is.
Carol M Giar
0So delicious! I used Fiesta blend cheeses and added onion powder and Cumin to give it my own twist. What a delight!
Kiara
0WOW!!! This was amazing and our family will for sure be making this again. It was exactly what I needed during my first week of keto. I added ground mustard for a tad more flavor but it would be amazing without also!