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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 (this also helps me continue to provide free recipes on my site), 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. 🙂
872 Comments
Lynn
1Winter blues have been washed away with this number. Followed the suggestion of removing the smaller pieces of broccoli then using my immersion blender after slowly adding the cheddar. I cannot get enough of this soup. It all came together beautifully and the taste is phenomenal. Best I have ever had!
Peter
1Mine was very thick but I used a lot more broccoli. Tasty!
sonia
1wow, this was so amazing. I did add cornstarch during the cheese process as she mentioned to make the broth thicker and it was perfect. I will 100% make again and again. Thanks!
beth
1Used velveta, really good.
Linda
0This soup is simply delicious!!!
Lyn
0Fabulous easy recipe, used up some slightly yellowing broccoli and it turned out delicious. Thanks!
lisa
0This was fantastic, my kids loved it and I loved that it was a quick and easy meal to whip up. I did puree some of it to make it thicker it was so good!
Celeste
0I decided to go with the combination method and I’m so glad I did. It was creamy with just the right amount of broccoli goodness. Yum! Definitely going into my regular rotation!
Emma
0The broccoli was perfectly cooked and the cheese gave it a rich flavor. And adding some Italian seasoning as suggested, definitely enhanced the taste. Overall, it was so yummy and I might consider making it again especially on cold evenings.
Meghan
0I used to think I had to go out to get this soup, but then I tried this recipe! So much better than any other recipe I’ve tried in the past. Will be making this again!
Sally
0This is probably my favorite recipe I use because it is quick. The one thing I add is super fine egg noodles. Just hand full I add after I cook them separate and this also helps to thicken and my 2 and 3 year old grandchildren don’t make as much of a mess since it thickens it. And they love it. I have to make it once a week 😊
holly
0we love this recipe, but every time I make it the cheese goes kind of chunky and attaches to the broccoli. Any suggestion on how to fix that?
Wholesome Yum D
0Hi Holly, Did you use pre-shredded cheese?
Micah
0I’m making this tonight with garlic bread! Can’t wait to try!
Katherine Porisch
0I was short on the amount of broccoli so I added some cauliflower and fresh spinach to it! Loved it!!
Cheryl
0I have adopted a low carb lifestyle and I pinned this recipe to try. I made it for a company event and got so many compliments. I did the option 1 and added bacon. This was so easy to make, it’s definitely one of my new favs! Thank you for sharing it!
Fay
0This soup was nice on a cold snowy day in the southern Rockies! However, it seemed a bit bland, which usually means not enough acid in the mix…. So I added a heaping tablespoon of full fat sour cream, some cooked, crumbled bacon, and some generic vegetable seasoning I had in the spice rack. I blended about half of the soup with the immersion blender and mixed it back together. Everyone loved it!
Also I would recommend using a high quality cheddar for this recipe… I only had a block of a generic brand on hand, and it took some real effort to keep it from congealing and clumping on the bottom of the pan, and my whisk was a mess when I was done!
Kelly
0I was considering adding a pound of ground lean turkey.
Jamie
0This was such an easy recipe and oh so delicious! I used extra sharp cheddar cheese, which was a bit salty but I still really loved it. It is also very filling and just the right amount for my daughter and I. Bonus!…I have just enough left to take to work for my lunch. No waste at all. Easy and fast clean up. I highly recommend this soup. Looking forward to trying more of your soup recipes. 💖
Sandy B
0This was very good!! Did not purée because I used small florets. Will be making this again. Very easy!
Darlene
0I made this tonight for the first time. I followed the instructions exactly and the soup was delicious!! Definitely a keeper! I’ll probably add onions and a little more broccoli next time.
Donna D
0I made this once before, and I’m about to make it again. It’s easy to make & it’s very tasty!
Hillary
0Hello! This is the 2nd time I’ve made this soup. 1st time, came out much more watery than I expected so THIS time I added a large russet potato (diced into inches) and it thickened it up wonderfully! Of course this adds carbs so it may not work for everyone but it came out perfect! I also added onion to the garlic sauté and I always double the garlic in any recipe…that’s what Italians do!! I love that this recipe is minimal ingredients and I don’t have to use flour!! Thank You! 😊
Judith
0Made this Broccoli Cheese Soup last night and it was souper( get the pun) easy and so delicious. To the leftovers today, I added some diced ham and that was delicious too. Can’t wait to make the next one. It’s snowing hard here in Montana so staying in and making soup.
Barb
0This soup was so easy and delicious!! The second time I made it, I used cauliflower and it was even better ( just my preference). I even added carrots, chicken and a little bit of bacon. I’ll definitely be making this again!
Marge
0I love to add carrots – but how do they get cooked ?
Wholesome Yum D
0Hi Marge, I suggest adding them when sautéing the onions to make sure they get soft.
amdrea
0Yummy.
Meredith
0I followed this recipe exactly, and it was not creamy at all. Very loose and broth like texture. Flavor was fine, but not
a creamy broccoli soup
Wholesome Yum D
0Hi Meredith, You can find ways to thicken the soup in the post.