Traditional recipes

Creamy Cheddar and Broccoli Soup recipe

Creamy Cheddar and Broccoli Soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Broccoli soup

A super-tasty way to cook broccoli. Serve with a crusty loaf of bread.

54 people made this

IngredientsServes: 8

  • 2 litres chicken stock
  • 1 (295g) tin cream of mushroom condensed soup
  • 120g onion, chopped
  • 90g celery, chopped
  • 1 tablespoon salt
  • 1 pinch ground white pepper
  • 500ml milk
  • 45g cornflour
  • 4 tablespoons water
  • 275g fresh broccoli florets, cooked
  • 160g processed cheese, such as Kraft singles, unwrapped and chopped
  • 170g Cheddar cheese, grated

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. In large saucepan, combine stock, cream of mushroom soup, onion, celery and salt and pepper. Bring to the boil, reduce heat, cover and simmer for 20 minutes.
  2. Add milk and bring to the boil.
  3. In a small bowl, mix cornflour and water until cornflour is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.

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Reviews & ratingsAverage global rating:(60)

Reviews in English (51)

by House of Aqua

This is a five star recipe with my changes. I halfed the chicken broth to 4 cups and substituted heavy cream for the cream of mushroom. I also add dijon mustard to my cheese broccoli soup, it is the secret weapon.-02 Nov 2008

by chloe_oregon

Yummy comfort food! Being vegetarian, I used veg broth. Also used cream of broccoli instead of mushroom soup. Used combination of shredded sharp cheddar and mixed shredded Mexican cheese blend. I finely diced half of the fresh broccoli before adding it to the soup (rather than using a blender) and the consistency turned out great! Will definitely make again!-01 Nov 2007

Creamy Broccoli Cheddar Soup

Today we are making creamy broccoli cheddar soup made with fresh broccoli and grilled cheese. So let’s get started.


  • 2-3 cups fresh broccoli
  • ½ cup baby carrots, finely diced optional
  • ½ cup white onions, finely diced (can use more)
  • 4 tablespoons unsalted butter
  • 2 cups chicken broth
  • ⅓ cup all-purpose flour
  • ½ teaspoon salt
  • 1 clove garlic, minced
  • ½ teaspoon black pepper
  • 1 cup heavy whipping cream
  • 1½ cup sharp cheddar cheese, shredded
  • 1 cup whole milk
  • ½ cup smoked gouda cheese


Ok, we’re going to start by just removing our broccoli heads didn’t have to be perfect, Now I have a bowl of water. It’s a tiny bit of water, a teeny, tiny bit. It’s going to place that fresh broccoli right into that bowl.

now we’re ready to start steaming. so go ahead and get your plastic wrap. I hate Saran Wrap so much. Go ahead and cover your bowl up with the plastic wrap. We’re going to microwave this for about seven to 10 minutes just until it’s nice and tender.

Now I have some carrots and onions all cut up. Cute in a little bowl. I also have some chicken broth and some garlic. Go ahead and throw all of that into a pot, bring it to a boil and let it stay here for about 15 minutes and then go ahead and just set that aside, our broccoli is looking lovely. we’re going to dices up really, really fun. I like big chunks of broccoli in my broccoli cheddar soup sort to cut it up really, really fine.

I set up and set it aside and here I have some heavy cream and some whole milk. Go ahead and add that milk to that and we’re going to microwave it just until it’s warm and then set that aside. and your butter into a large pot. I’m using a tabletop skillet. When your butter has melted, go ahead and whisk in that flour and keep on whisk and keep on with you guys.Now it’s going to add in a little bit of salt and pepper. Just add a little flavor to it. Go ahead and waste that and make sure you watch your heat. We don’t want to burn this stuff. Just keep your whisk moving. Cook that for about a minute, one to two minutes or so, and then add in that warmed milk and heavy cream mixture. And after about two minutes, it will thicken up and look all creamy.

Now we’re going to add in that broth mixture. OK, just pour that right into there and just keep that with all that heavy cream. All that heavy cream is with is taking this thing up beautifully. OK, now for the cheeses. I’m using sharp cheddar and some smoked gouda. You can use any kind of cheese. You want to make sure you use a sharp cheese. OK, and that smoked gouda. Oh my gosh. Yeah, it tastes like so much. I have to put some bacon all up and this stuff is really good in it. So don’t be scared to smoke gouda. I go ahead and just start the up until the cheese has melted and then finally last them the broccoli. Go ahead and throw in that broccoli and you are done. You have just created a bank in homemade broccoli cheddar soup that is so freaking the vine.

This is the texture that I like right here, thick and creamy. But if you like yours a little bit thinner, go ahead and add in some chicken broth if you want, like a lot of chunks in it. Go ahead and puree it if you like. But that’s it, you guys. So easy lunch is done, Serve it in a breathable and you are good to go.

Copycat Panera Broccoli Cheddar Soup

I grew up in St. Louis where Panera Bread Co. all began. (There it is still called “St. Louis Bread Co.”) My very favorite things to get there are the pumpkin muffies, Frontega Chicken Sandwich, and Broccoli Cheddar Soup. I have so many fond memories eating that yummy food there with family and friends. Now, I make this amazing Broccoli Cheddar Soup and create new memories with my little family!


If you’ve ever visited Panera Bread, they have an amazing Broccoli Cheddar Soup that’s rich and creamy and makes me feel like I’m a little weighted down, possibly needing a nap, after a big bowl. It’s one of our favorite take out soups and we actually order it quite a bit when there’s not even a spare minute to cook.

I wanted a Healthy Broccoli Cheddar Soup I could make at home in about the same time it takes me to drive to my local Panera. This soup may not be super healthy but it’s definitely healthier than the take out version.

My homemade Broccoli Cheddar Soup has the same rich, cheesy flavor but is loaded with broccoli and carrots (so much that my husband even commented how skimpy the take out soup was when it came to broccoli.) All those veggies are quickly cooked so you have tons of vitamins, minerals and FIBER! You know, nature’s broom. So, overall, this Broccoli Cheese Soup is much healthier for you!


This easy Broccoli Cheese Soup is….well, super easy to make.

I started with some fresh veggies and homemade chicken stock. You can use store-bought but be sure to use low-sodium because that’s just the healthy thing to do and I’m trying to keep us all skinny because summer is coming, believe it or not.

This broccoli soup recipe is not loaded with butter and cream….but there is cheese so it’s super delicious and you may not want to share with anyone. I replaced the heavy cream called for in many other recipes with half and half because it’s still rich but less calories.

The recipe makes a ton so you can share and still have a ton left for just you. You and your fluffy sweaters on a chilly night when you’re watching Ross and Rachel just take a break for the 47 thousandth time.


To be honest, this Broccoli Cheddar Soup is plenty thick because of all the veggies being pureed into the stock with an immersion blender (this is the one I have) BUT if you want it to be even thicker, you can add a bit more cornstarch than called for in the recipe. I’d go for an additional tablespoon.

If you don’t want to add cornstarch or flour, and don’t really mind increasing the calories….you can replace the half and half with heavy cream for a much richer, thicker consistency.


You can store your broccoli cheddar soup in the refrigerator for up to 5 days in an airtight container. When you reheat the soup, you will need to stir vigorously to help the soup come together because there may some separation.

I don’t recommend freezing your broccoli cheddar soup because dairy tends to become grainy when it thaws. It’s best to just eat your soup while it’s fresh or after a short stint in the refrigerator.


If you want a vegetarian version of this Broccoli Soup, simply swap out the chicken stock for vegetable stock.

For a gluten free Broccoli Cheese Soup, be sure to use cornstarch and not flour for your roux when mixing up the vegetables. This soup recipe is already naturally gluten free.


  • To avoid your soup from becoming grainy, be sure your heat is not too high when adding the cheese and add the cheese one handful at at time being mindful to allow the cheese to melt fully before adding more. If your cheese begins to separate, there is no turning back. High heat causes the protein in the cheese to constrict and squeeze out the fat which in turn leads to curdling and a grainy soup.
  • To reheat your soup, low and slow is the best way to warm up your leftover broccoli cheddar soup. You can use the microwave but you risk separation because of the high heat. I add my soup to a saucepan and warm over low heat until hot. Be sure to stir frequently to ensure the bottom doesn’t scorch and burn.
  • To store leftovers, I like to transfer my soupto these resealable containers and store in the back of my refrigerator to eliminate fluctuations on temperature. This is best to ensure the flavor of your soup doesn’t turn from frequent opening and closing of the fridge….like at my house.


There are sooooo many amazing things to serve alongside your easy Broccoli Cheddar Soup! We love it with these Grilled Cheese Sandwiches or a fresh green Wedge Salad.

It’s, also, amazing with a slice of toasted brioche or these easy popovers with a dollop of butter. You could also whip up these Two Ingredient Biscuits for dipping or serve alongside a pile of Parmesan Crisps if you’re keeping things Keto.

Looking for a few more easy soup recipes? We’re loving this easy Stuffed Cabbage Soup, it’s hearty, quick and amazing…also freezer friendly! This French Onion Soup is also on repeat all winter long, as is, this easy Vegetable Minestrone Soup.

Broccoli and Cheddar Soup

This lean version of broccoli-cheese soup gets its creamy texture (and ample protein) from cannellini beans, so it’s a warming choice for a hearty meatless Monday meal. Be sure to whisk the cheese into the soup gradually, off the heat, so that it melts smoothly. Also remember to let the cheese come to room temperature before assembling the soup so that it will melt more easily. If your grocery store doesn’t sell broccoli crowns, which are trimmed so that there are more florets and fewer woody stems, just buy regular broccoli, then trim the thick stems with a paring knife so you’re left with the tender, near-white cores, chopping them finely before adding them to the soup.

Broccoli and Cheddar Soup


  • 2 Tbs. unsalted butter
  • 2 cups (6 oz./185 g) leeks, thinly sliced (about 1 large leek), white and pale green parts only
  • 1 Tbs. garlic, finely chopped
  • 1 1/2 lb. (750 g) broccoli crowns, chopped (about 7 cups)
  • Sea salt and freshly ground pepper
  • 4 cups (32 fl. oz./1 l) vegetable broth
  • 1 can (14 oz./440 g) cannellini beans, drained and rinsed
  • 1 1/2 tsp. dry mustard powder
  • 1 1/2 cups (6 oz./185 g) shredded sharp cheddar cheese, at room temperature
  • 1/4 tsp. freshly grated nutmeg

1. In a large soup pot over medium-low heat, melt the butter. Add the leeks and sauté until tender but not browned, 4 minutes. Add the garlic and cook until aromatic, 45 seconds. Add the broccoli and a generous pinch of salt and sauté until bright-green and aromatic, 4 minutes.

2. Add the broth, beans and mustard powder and bring to a boil over medium- high heat. Reduce the heat to low, cover and simmer until the broccoli is fall-apart tender, 20 minutes.

3. In batches, blend the soup in a blender with the lid slightly ajar, or use an immersion blender to blend the soup in the pot off the heat.

4. Return the soup to the pot. Off of the heat, gradually whisk the cheese into the soup and stir until melted. Add the nutmeg and season to taste with salt and pepper. Serve immediately. Serves 4.

Find more simple, healthy meals for every night of the week in our book Weeknight Vegetarian , by Ivy Manning.

Broccoli cheddar soup

For reasons I cannot — for once, I mean, good riddance — articulate, I spent half the summer, the half I was gestating this tiny moppet, with a nonstop craving for broccoli cheddar soup, something I’d never actually eaten before. I think a comment got it started and even though I can no longer find it, I’ll never forgive it. Sure, I had heard of the soup, but it always seemed to be in that category of foods it was better not to investigate. I mean, just consider all of the ways our lives have been ruined by finding how ridiculous brown butter and sea salt flakes are in crispy treats, or what happens when you make saltine crack into an ice cream sandwich, or butter in tomato sauce. I didn’t want to know why a cheddar cheese soup base was an obsession of so many people.

But once it got in my head, no amount of earnest effort could distract me for long. So, I got to Googling and mashed up several well-rated recipes with overlapped ingredients and brought to the table that night something that was basically a rich cheese sauce with a few flecks of broccoli — i.e. almost cruelly delicious but seriously, if I want a cheese sauce, I promise, I will always just make one. (Regardless, we all slurped it up.)

The next time, I used less butter, less cream and more broccoli and worried I was becoming a total bore because it was still to me more rich than it needed to be. (But there were no leftovers again.)

The third time I made it, I finally found a broccoli level that made the soup more green than white and a cream level that tasted rich but not worrisomely so and everyone loved the taste I gave them but I put it in the freezer because we were [drumroll] planning ahead! We were, for once, going to be those people that prioritized the future over the present! We were going to freezer-meal-as-a-verb like pros! We were going to thank our summer selves all fall.

And then the next night we took it out of the freezer and had it for dinner because planning schmanning, this soup was too good to wait to eat. I regret everything! (Time for a do-over.)

Broccoli Cheddar Soup

  • 4 tablespoons unsalted butter
  • 1 small onion, chopped small
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1 cup half-and-half
  • 4 cups low-sodium vegetable or chicken broth (here’s my favorite chicken stock)
  • 1 bay leaf
  • Kosher salt and freshly ground pepper
  • 1 1/4 pounds broccoli or 4 cups broccoli florets and stems, chopped small
  • 1 large carrot (about 6 ounces) or 2 slim ones, chopped tiny (1 cup)
  • 8 ounces (about 2 1/2 cups) coarsely grated sharp cheddar cheese, plus a pinch extra for garnish

Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 to 20 minutes. Discard the bay leaf and adjust seasoning if needed, but err on the cautious side with the salt because the cheese will add a bit. Puree the soup to your desired texture — I like mine fairly chunky, just lightly blended — with an immersion blender or in an upright one. Back on the stove, add cheese and whisk until melted, about 1 minute.

Serve in bowls, garnished with a pinch of cheese. We like a hearty slice of grainy toasted bread on the side, for swiping.

Easy Broccoli Cheddar Soup

Madonna ate this broccoli cheddar soup, right down to the last drop. That’s how good it was. She is not a cheesehead like I am and usually she prefers to make something else for herself when I have a cheese filled meal but not today. Of course it’s possible that she ate it because he couldn’t be bothered cooking but that’s not likely.

Me, on the other hand like every other American, would eat cheese on anything. When it’s meal time, I wonder why Australians don’t do cheese like I do.

I was at the new Big Top Farmers Market, Maroochydore farmers market the other day just as one of the stall holders was unpacking the last of his broccoli and it was getting close to quittin’ time. I went over to look and he said he’d cut them the day before so I asked for one. He handed over a bag of three heads for $2 and I went home happy.

Early in the day I started a loaf of sourdough bread and after it was on its first rise, I wondered how it would be with that dukkah I made the other day folded into it. So when the dough had risen, I flattened it and sprinkled some dukkah over it and rolled it up and then did it again. That’s why it’s not all nutty and seedy throughout. Maybe I should have just sprinkled it on top.

It was wonderful with our soup and the table was covered in bread sprinkles because we kept slicing and eating it along with our soup. It was a comforting meal for a relaxing weeknight.

Amount Per Serving
Calories 571 Calories from Fat345
% Daily Value*
Total Fat 38g 59%
Saturated Fat22g 111%
Trans Fat0.5g
Polyunsaturated Fat2.0g
Monounsaturated Fat10.5g
Cholesterol 106mg 35%
Sodium 1045mg 44%
Total Carbohydrate 37.6g 13%
Dietary Fiber7g 30%
Protein 23g
Vitamin A270% Vitamin C178%
Calcium49% Iron11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Creamy Broccoli Cheddar Soup

Have you ever had Panera Bread’s Broccoli Cheddar Soup before? Everyone I know who has tried it LOVES it. I went to visit my brother and sister-in-law in Syracuse a couple days before Christmas and my sister-in-law made this soup for lunch.

Immediately after taking my first bite, I asked her for the recipe because it was THAT good. I loved like I love my Beef Nacho Soup. She made it with vegetable broth since my aunts that were eating lunch with us that day are both vegetarian. I just loved it so much and knew I had to make it at home right away so my hubby could try it.

Now I can make Panera-style broccoli cheese soup right in my own kitchen – so exciting! Of course, I had to serve it in bread bowls to make it extra fun to eat.

Broccoli Cheddar Soup

I wanted to squeeze in one more soup recipe before Spring starts later this month, and what better than a warm, comforting, cheesy bowl of Broccoli Cheddar Soup? I can’t believe I haven’t posted a recipe for this before now, because it’s one of my absolute favorites. When I come up with a recipe, I usually start at my computer by brainstorming a list of ingredients, estimating the amounts I’ll need to use and then plugging that into the Weight Watchers recipe builder to see what the points will be per serving. Then I actually start cooking and adjust the quantities, etc on my computer as I go. I’m pretty sure that’s backwards compared to how most other people cook, but I’m a weirdo and I’m okay with it. For this recipe I borrowed a little from my Creamy Chicken and Wild Rice Soup (because I already know that’s delicious), determined the amount of broccoli florets based on how much I had in my fridge, and went from there. I’m thrilled to say it worked out perfectly!

This lightened up Broccoli Cheddar Soup is hearty, cheesy, vegetarian and it tastes decadent for just 232 calories or 8 Weight Watchers SmartPoints per serving on myWW Green, Blue and Purple. It’s also perfect to make ahead and bring for lunches throughout the week! If you’re on a soup kick, be sure to check out my soup category for favorites like Butternut Squash Soup, Creamy Chicken & Wild Rice Soup, Cheeseburger Soup, Chicken & Dumplings, Spaghetti & Meatball Soup, Chicken Tortilla Soup, Slow Cooker White Bean Soup, Roasted Tomato Basil Soup and more!


Halve 2 onions. Peel and coarsely chop. Peel and smash 4 garlic cloves, then coarsely chop. No need to break out your best knife skills because it’s all going to get blended, but try to cut everything into somewhat even pieces so they cook at the same rate.

Melt 3 Tbsp. unsalted butter in a large Dutch oven or pot over medium-low heat. Add onion, garlic, and ½ tsp. red pepper flakes season with salt and black pepper. Stir to combine, then cover pot and cook, stirring occasionally, until softened and just starting to take on color, 8–10 minutes.

Meanwhile, trim bottoms of 2 heads of broccoli, then peel. Separate hefty stalks from florets (the thin, little stalks attached to broccoli tops are fine to leave attached to the crowns). Set aside florets. Coarsely chop stalks into 1"–2" pieces. Peel 1 medium russet potato. Coarsely chop into 1"–2" pieces.

Add broccoli stalks and potato pieces to pot and stir to coat in butter. Pour in 5 cups water, add 1 Tbsp. salt, and bring to a boil over high heat. Reduce heat to medium-low and keep at a simmer. Cover pot and cook until broccoli stalks and potatoes are completely tender (test with a cake tester, paring knife, or fork), 20–25 minutes.

Meanwhile, chop reserved florets into small pieces (you can take the time to separate them into baby florets or just have at them with your chef’s knife). Grate 8 oz. sharp cheddar cheese on the large holes of a box grater. You should have about 2 1/2 cups.

Add half of florets to pot, cover, and cook until bright green, 3–5 minutes. Transfer to a blender, let cool for 5 minutes, and purée until smooth. Some blender advice: Don't fill your blender more than halfway—work in batches as necessary. To avoid explosions, remove the center lid from the blender and cover with a kitchen towel. Alternatively, use an immersion blender. Your soup won’t be quite as smooth, but it will still be great. Return purée to pot.

Return to medium heat and add remaining florets. Cover pot and cook until bright green, another 3–5 minutes. Add 2 cups cheddar cheese and stir until smooth. Cover and reduce heat to low set aside while you make the cheddar croutons.

Heat broiler. Broil 4 thick slices rustic white bread on a rimmed baking sheet until lightly browned (watch closely: broilers vary dramatically in power!), 2–3 minutes. Turn bread over (soft side up), then sprinkle with reserved cheddar cheese and a few flecks of red pepper flakes. Continue to broil until cheese is bubbling and browned in spots, 2–3 more minutes.

Remove soup from heat and stir in ½ cup plain Greek yogurt. Season generously with black pepper taste for salt.

Cut cheese toasts into 1" (spoon-sized!) pieces. Divide soup among bowls. Top with cheddar croutons.

How would you rate Broccoli Cheddar Soup With Cheesy Croutons?

Great and easy. I followed recipe except used chicken stock instead of water ( I had some leftover in fridge), added only a small pinch of salt and did not add the yogurt . I’m so happy to have a delicious cream and broccoli recipe that I can make myself, and avoid unhealthy additives. I will definitely be making this again !

So delicious! One of my favorite iterations of broccoli cheddar soup. I added in a couple handfuls of spinach with the florets before blending to really amp up the green color and used white beans instead of a potato for some protein which gave it that same creamy effect. Skipped the yogurt as other reviewers mentioned, definitely didn’t feel like I was missing anything!

Ohhh so yummy and filling! I held back on the salt as other reviewers suggested but added more to taste at the end. Also, my hand held immersion blender was my tool of choice and worked great. I used unsalted chicken stock instead of water and held off adding the yogurt to the whole pot of soup. Instead, offered it when ladling the soup into bowls. The cheesy croutons were a perfect topping. I know I will make this soup again and again.

Delicious, but yes, the soup turn to be a little bit salty. I think a tbsp of salt is too much, because it also depends on how salty may be the cheese. Mine was too salty.

Def listen to everyone saying to be wary of the salt! I love salt and honestly i was excited to see that it said to add a tbsp, I thought yes finally this recipe gets me. But I found myself stuck with a way too salty soup and wondering how to balance it out. Fun side note, halfway through making this soup I realized my broccoli florets from the farmers market were completely covered in little bugs that I almost didn't see. It was just too many and too gross so I improvised with celery, collard greens and green beans and if the salt hadn't mucked it all up Iɽ say it was still really good! Love a versatile soup.

Delish! This soup has depth without feeling heavy. I would eat it every day. I used italian sub rolls for the croutons which turned out great, just did the first toast for an extra 5 minutes and drizzled the second side with olive oil before adding cheese. I drizzled the soup with EVOO in the serving bowls before adding croutons. I can't comment on the salt level as I went off script there. I used a big pinch in the onions and then seasoned to taste after adding the greek yogurt.

Does anyone know the yield? (Volime)

I loved this soup with a few easy modifications. Based on reviews, I added 1 teaspoon kosher salt instead of 1 tablespoon. I added 4 cups of homemade chicken broth instead of 5 cups of water, also based on reviews. I didn't think it needed the Greek yogurt so I left it out— didn't need it! And because I didn't have rustic white bread in the house, I used Pepperidge Farm Oat Nut Bread for the croutons. bad move! Waaaay too sweet. Next time I'll wait till I have some good crusty white bread to make the croutons. They are a nice addition, but use decent bread. So: less salt, use 4 cups chicken broth, no need for yogurt, and use good bread for the croutons. Definitely on the make-again list!! Not gloppy or overly rich. Just perfect!

I love this soup! It comes together easily and is super tasty. I never make the croutons, I don't think they're 100% necessary.

Too salty if you add 1 Tbsp. better to begin w/a teaspoon. You can always add another teaspoon. I do make soups frequently and start w/a teaspoon. I use cayenne for heat or a jalapeno.

My partner made this for dinner tonight! He's not super familiar with the kitchen and it was still very manageable. I thought the soup was delicious but he's not really a fan of chunky soup. It was definitely a new experience for us both but the flavor is delicious and i personally thought it was yummy all around!

This was so good and wasn’t hard to make. The only thing I changed was leaving out the yogurt and it still turned out great

This is hands down the best broccoli soup I've ever made. The picky teenager even devoured it. I substituted cauliflower for the potato, because it's what I had, and it was completely unnoticeable.

This. Soup. Is. Amazing! Beautiful flavor, intense color. I made it almost as written the only thing I changed was I used homemade chicken broth instead of water. I could eat this all day. 10/10 will make again.