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Best-Ever Broccoli Cheese Soup recipe

Best-Ever Broccoli Cheese Soup recipe

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

A superbly satisfying cheese soup. Serve with fresh crusty bread.

267 people made this

IngredientsServes: 18

  • 175g butter
  • 100g plain flour
  • 2.2 litres chicken stock
  • 2.2 litres milk
  • 1 teaspoon salt
  • 1 1/2 teaspoons white pepper
  • 450g fresh broccoli florets
  • 675g processed cheese, such as Kraft singles, unwrapped and chopped
  • 350g Cheddar cheese, grated

MethodPrep:15min ›Cook:30min ›Extra time:45min › Ready in:1hr30min

  1. Melt the butter in a large pot over medium heat and mix in the flour. Reduce heat to low and cook, stirring constantly, about 2 minutes.
  2. Bring a pot of lightly salted water to the boil. Place the broccoli in the boiling water and cook 2 minutes or until just tender. Remove from heat, drain and set aside.
  3. Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.
  4. Mix in the chicken stock and milk; season with salt and white pepper. Bring to the boil, reduce heat to low and simmer about 10 minutes.

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Reviews & ratingsAverage global rating:(308)

Reviews in English (249)

by kherder330

I have made this recipe twice for crowds and it has been a big hit! I only do 2 things differently. First, I saute an onion in with the butter in the beginning. Also, I have thrown in cubed potatoes with good results. This is a great "cheese soup base" that could be varied many ways-- chicken, carrots, potatoes, Kielbasa, etc.-09 Jun 2007

by joy-of-jesus-smileymom

This was a delicious recipe...MADE CHANGES, but I don't think they were too drastic. The entire family from baby to hubby LOVED it. My changes were:1) used water and 3-4 Tbsp. chicken base paste (Tone's brand from Sam's -- no MSG)for broth,2) Omitted salt, but used all that pepper! (Salt to taste before serving),3) Cornstarch, for thickening: 1/3 cup mixed with a cup of the cold water or broth and brought to the boil in "step 1",4) Broccoli: I steamed florets and small stems until just tender, then CHOPPED to my liking . I didn't measure, but would use more than two heads next time.5) Added 3-4 Tbsp. white wine worcestershire. WOW!!!! If you can't find, try a small amount of regular.6) Used 8 oz of sharp natural cheddar- no processed cheese. More would be even better.-22 Dec 2006

by RogueOnion8

This turned out great. I followed the recipe exactly after scaling it down to 6 servings. I would recommend doubling the amount of brocolli. DON'T FORGET TO SCALE IT DOWN. Enjoy...-11 Jul 2004

The Tastiest Broccoli Cheese Soup Recipe

Another day, another fun post! Today I am sharing one of my families favorite fall and winter meals, my tasty broccoli cheese soup! This broccoli cheese soup recipe is easy to make, so flavorful and one of our favorite meals. Keep reading to get the entire recipe!

The most delicious broccoli cheese soup recipe you will ever try! With a few key ingredients this goes from plain old soup to the most amazing, soup with a zip!

This time of year, there is no shortage of comforting soup recipes. Are you looking for a recipe for broccoli cheese soup? Well you are in the right place! We love eating soups, stews, chilis, and chowders when it’s cold outside. My husband often jokes that if there is a cloud in the sky, he will come home to chicken noodle soup. We are a soup people!

The most delicious broccoli cheese soup recipe you will ever try! With a few key ingredients this goes from plain old soup to the most amazing, soup with a zip!

I do however have some stipulations when making and eating soup. I want it to be full of flavor, complex and savory.

This broccoli cheese soup definitely hits those marks. It has a couple secret weapons that take the flavor up a notch, adding a touch of heat and zing.

There are a few things that set this broccoli cheese soup recipe apart. First, you want to sautée the onions in some butter. the longer you spend caramelizing these onions the deeper the flavor you will get.

That is the first step, caramelize your diced onions with a bit of butter. Once they are browned, add the rest of your butter and the flour. Now mix it into a paste and let it cook for just a couple minutes.

You will next add the half and half and chicken stock and whisk together with the rue mixture.

Let is come to a boil and start to thicken. Now add the shredded carrots and chopped broccoli and let it cook until the veggies are softened, about 10-15 minutes.

The most delicious broccoli cheese soup recipe you will ever try! With a few key ingredients this goes from plain old soup to the most amazing, soup with a zip!

Once they are cooked through, turn off the stove and add your cheese, nutmeg, and my secret ingredients Tabasco sauce and Dijon Mustard. These are what give this broccoli and cheese soup its tasty bite.

I then will flavor with salt and pepper to taste. I never measure this, since it seems to be different every time I make it. Start with a pinch and then taste. I do the same with the Dijon Mustard and Tabasco Sauce. I start with 1-2 tablespoons of the mustard and then a dash or two of the Tabasco Sauce.

The most delicious recipe for broccoli cheese soup you will ever try! With a few key ingredients this goes from plain old soup to the most amazing, soup with a zip!

Best Broccoli Cheese Soup

One of my husband’s favorite soups is broccoli and cheese, and we’ve tried a lot of different versions in search of the best.

If you’ve been on a quest to find the Best Broccoli Cheese Soup, then look no further, because this recipe is it!

Of course, what makes a good broccoli cheese soup is really a matter of personal opinion, but this version has everything my husband is looking for.

First of all, the pieces of broccoli can’t be too big. Actually, that’s a requirement of my children too. And the soup has to be creamy, not too thick, but also not too thin, and really cheesy!

If that’s what you love in a broccoli cheese soup, then you’re going to love this recipe as much as we do.

Now, I’m sure there are simpler recipes out there, but this one is definitely worth the few extra minutes of effort.

The reason this soup is so smooth, and the broccoli pieces aren’t too big, is that you run it through a blender once it’s cooked.

I have an immersion blender that I can use right in the pot. It’s so much easier than transferring all that hot soup to a blender, and then back to the pot.

If you don’t have an immersion blender, this soup is the perfect excuse to buy one.

Of course, if you do like a chunkier soup, you can skip the blending step all together. Or just blend some of your soup, if you like a happy medium somewhere between smooth and chunky.

No matter how you serve it, this broccoli cheese soup is the perfect way to warm up on a cold day, and a great way to get your kids (or husband) to eat their broccoli.

  1. In a skillet, melt butter over medium-high heat.
  2. Saute onion in butter until tender. This will take about 5 minutes.
  3. Add onions, milk, chicken broth, broccoli, pepper, and salt to the slow cooker and mix until well combined.
  4. Cover and cook on low for 4 hours.
  5. Add cheese cubes to slow cooker stir until melted.
  6. Add cheddar and Parmesan and stir until melted. Immediately turn off slow cooker to avoid curdling.
  7. Serve warm and enjoy your soup!
  8. We love to serve ours with Sheet Pan Garlic Breadsticks, but it’s also delicious as is!

Have you seen our new Meal Plans?

Broccoli Cheese Soup (makes 6 servings )

egg free
nut free


  • 4 tablespoons unsalted butter, softened
  • 1 small onion, diced
  • 4 tablespoons all purpose flour
  • 2 cup whole milk
  • 1 cup half and half
  • salt and pepper to taste
  • 1/4 teaspoon ground nutmeg
  • 2 heads broccoli, cut into florets
  • 1/4 cup chicken broth
  • 1 1/2 cups grated sharp cheddar cheese
  • small bread loaves for bowls (you can buy them at nice bakeries or Trader Joe's)


1. In a large pot over medium heat, melt the butter. Add the onion and cook 3 to 4 minutes.

2. Sprinkle the flour on top of the onion, and use a whisk to work in the flour. Once it’s combined, cook the onion-flour mixture for 2 to 3 minutes.

3. Add the milk and half-and-half, whisking constantly until combined.

4. Sprinkle in the salt, pepper, and nutmeg.

5. Stir the broccoli florets into the soup. Cover the pot and reduce the heat to low, then simmer the soup until it’s thickened and the broccoli is tender, 20 to 25 minutes.

6. Stir in the chicken broth and check the consistency. The soup should be thick, but if it still seems too thick, splash in a little more broth.

7. Add the cheese and stir until melted. Serve the soup in bread bowls.

NOTE: For a smoother soup, use an immersion blender to puree the soup before adding the cheese.

Denny's Broccoli Cheese Soup

This soup is only served on Mondays at the Denny’s near my house and it’s not even on the menu. But of all the soups served at the huge diner chain this one tops the list for cloning requests we get here at TSR HQ. A home clone for this popular soup is beautifully simple: make a roux with flour and butter, add milk, shredded Cheddar cheese, chicken broth and broccoli, and simmer until thick. The only suggestion I would make is to shred the Cheddar yourself rather than using the pre-shredded stuff. I find that in soups like this freshly shredded cheese melts much better, giving the soup a creamier and less grainy consistency.

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  • 1/4 cup (1/2 stick) butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 3 cups (7 ounces) shredded mild Cheddar cheese
  • 2 1/4 cups chicken broth
  • 4 cups (7 ounces) fresh chopped broccoli florets
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper

1. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring often.

2. Whisk the milk into the roux, then add the cheese and stir often until the cheese is melted.

3. Stir in the remaining ingredients and continue cooking over medium heat until the soup begins to bubble. Reduce the heat to low and slowly simmer the soup, stirring often, for 30 minutes, or until the broccoli is tender.


Heat the olive oil in a 6-quart stockpot over medium heat. When it is hot, add the onions, garlic, salt, and cayenne pepper. Sauté until the onions are soft and translucent, 4 to 5 minutes.

Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.

Remove the soup from the heat and let it cool slightly. Then purée the soup, in batches, in a blender, adding the cheese in three additions while blending.

Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.

Fresh Broccoli Cheese Soup

Broccoli cheese soup is creamy, cheesy, loaded with fresh broccoli and oh so delicious. And takes just 30 minutes to make, so prep all of your ingredients, so they’re ready when you need them.

How to make Broccoli and Cheese Soup:

Chop four cups of small broccoli florets and you can also use the stems if you want, just peel and dice them into bite-sized pieces.

Peel three medium carrots and slice them into thin rings.

You’ll need one cup of finely diced onion, so slice one medium onion.

We’re just using regular yellow onion, but you can use a white onion or a sweet onion.

Get the cheese out of the refrigerator. You’ll need 2/3 cup of shredded Parmesan cheese and two cups or four ounces of shredded sharp cheddar cheese.

In a five and a half quart dutch oven or soup pot, over medium heat melt two tablespoons of butter and we always use unsalted butter in all of our cooking so we can control the salt.

Add the finely diced onion and sliced carrots and saute until the onion has softened or about five minutes, stirring occasionally. Next, add four cups of low sodium chicken broth.

Season with one teaspoon of garlic powder, one teaspoon of sea salt, a quarter teaspoon of black pepper and a quarter teaspoon of dried thyme. Bring that to a boil over medium heat.

Add the broccoli, bring it back to a simmer then partially cover and continue cooking until the broccoli is softened.

This takes about 10 to 12 minutes, depending on the thickness of the broccoli.

Once the broccoli is at your desired doneness, remove and set aside two cups of vegetables.

You’ll need to blend the remaining soup in the pot.

You can use an immersion blender and blend it right inside the pot, or transfer it in batches to a blender or food processor. Blend it until it’s completely smooth or your desired consistency.

Now to thicken the soup, in a small bowl combine half a cup of heavy whipping cream with three tablespoons of all-purpose flour and whisk vigorously until smooth and no longer lumpy.

Then blend in one teaspoon of Dijon mustard. The mixture will be thick like frosting.

Bring the blended soup back to a boil, then whisk in the cream and flour mixture, whisking for about three to four minutes or until it’s completely smooth and thickened.

Remove the pot from the heat and stir in your Parmesan cheese and shredded cheddar cheese. Continue stirring until the cheese is dissolved into the soup.

Take it off the heat before blending in the soup because if the mixture gets too hot or starts to boil, the cheese may clump together and won’t incorporate properly.

Lastly, stir in the cooked vegetables that we set aside earlier and season the soup to taste with salt and pepper. The soup is ready to be served.

You can transfer it into bowls and serve with toast or crackers, but our favorite way to serve is in a bread bowl.

To make individual bread bowls, you’ll need six to seven inches in diameter sourdough round loaves, also called boules. Using a serrated knife, cut off the tops.

Scoop out the centers with a spoon to make room for the soup and don’t get rid of those centers. They are delicious and I love to serve them with the soup.

Cut one bread bowl for each serving, then broil in the center of your oven for two to three minutes, keeping a close eye on them so they don’t burn.

Now, ladle a generous amount of the soup right into the bread bowl.

I think what really makes this is not just adding the cheddar cheese, but also that Parmesan which just adds an extra layer of cheesy goodness to this soup.

Copycat Panera Broccoli Cheddar Soup Recipe

This panera broccoli cheddar soup will quickly become a family favorite, which you can make in just 30 minutes.


  • 2 bunches broccoli, cut into small florets
  • 1/2 medium onion, chopped
  • 2 carrots, julienned
  • 1/4 cup butter, melted
  • 1/4 cup flour
  • 2 cups half and half
  • 2 cups chicken stock
  • 8 oz sharp cheddar cheese, shredded
  • 1/4 tsp nutmeg
  • Salt and pepper, to taste


  1. Saute onion in 1 tbsp of melted butter until transparent.
  2. In a separate pot, make a roux using the remainder of melted butter and 1/4 cup flour. Cook approx. 5 minutes over medium heat, constantly stirring with a whisk.
  3. Slowly add in half & half, continue stirring.
  4. Add chicken stock, stir and let simmer for 20 minutes.
  5. Add in broccoli florets, carrots, and sauteed onions. Let cook for another 25 minutes over low heat.
  6. Stir in cheese until melted, add nutmeg and salt and pepper to taste.
  7. ENJOY!!

Nutrition Information:


Serving Size:

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