Broccoli Cheese Soup Recipe

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A rich, thick, creamy, and cheesy Broccoli Cheese Soup. So filling it works as a stand alone meal. What could be more satisfying on a cold evening?

Broccoli Cheddar Soup


When I go to Panera Bread I love to do the You Pick Two with soup and salad. My favorite soup is the Cheddar Broccoli Soup. Judging by the number of copycat recipes of it on Pinterest, it’s most people’s favorite. And what’s not to love about broccoli and cheese?

Creamy and rich Broccoli Cheddar Soup

As good as Panera’s soup is, homemade Broccoli Cheddar soup is so much better. It has a much fresher taste and I find that a broccoli and cheese soup is the one soup that tastes best served just after it is made.

Three kinds of cheese (and lots of them!) make this soup fantastically cheesy. There’s fontina, white cheddar (you could use yellow), and cream cheese which really adds a wonderful creaminess.

Creamy and rich Broccoli Cheddar Soup. Perfect comfort food for a cold night.

There’s no need to cook the broccoli ahead of time, that just adds an extra step. Cut it into small pieces and let it cook in the soup instead. Once it’s cooked I like to take a potato masher and break the broccoli up some. It helps thicken the soup and it’s easier to eat when you only have small pieces of broccoli in the soup.

You can make this soup vegetarian by using vegetable broth instead of chicken broth.

Broccoli Cheddar Soup - so creamy and rich!


Broccoli Cheddar Soup

Broccoli Cheese Soup

Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Servings: 8
Calories: 459kcal
Author: Christin Mahrlig
A fabulously rich and creamy Broccoli Cheddar Soup. Can be made vegetarian.
Print Recipe


  • 4 tablespoons butter
  • 1 medium onion, diced
  • 2 carrots, peeled and thinly sliced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth or vegetable broth
  • 2 cups half-and-half
  • 8 cups chopped broccoli, small bite-sized pieces
  • 1 (8-ounce) block Fontina cheese, shredded
  • 1 (8-ounce) block white Cheddar cheese, shredded
  • 4 ounces cream cheese, room temperature
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes


  • In a Dutch oven, melt butter over medium heat. Add onion and carrots and cook until soft, about 5 minutes.
  • Sprinkle flour over onion/carrot mixture. Cook and stir for 2 minutes.
  • Gradually add chicken broth, whisking constantly. Add half-and-half. Bring to a simmer.
  • Add broccoli and stir into mixture. Simmer for 20 minutes, stirring occasionally. If desired, use a potato masher to break broccoli up some.
  • Turn heat to low. Add shredded cheeses. Stir until melted. Add cream cheese in small chunks and whisk well to combine.
  • Stir in salt, peppers, and garlic powder.
  • Let simmer for a few minutes and serve.


Calories: 459kcal

For Dessert try a Samoa Bundt Cake!

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17 thoughts on “Broccoli Cheese Soup Recipe

  1. An old family friend of the restaurant my mother worked at as a child used to make this amazing white broccoli and cheese soup. He would bring me a bowl every Friday, when I would help my mom at the restaurant after school. He passed away when I was 8 years old from a heart attack. I’ve been trying to recreate this soup ever since and this is the closest recipe I have yet to find. I thank you, its nostalgia in every bite! Every time I make it I think of him. ❤

  2. I love broccoli cheese soup and I think yous looks so much better than Panera’s! This looks so creamy and delicious and your photos make me just want to dive right in head first!

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