A creamy cheese base paired with freshly cooked broccoli for a delicious and filling soup perfect for lunch or dinner. Read for the completely from-scratch recipe or learn the easy shortcuts for the same flavor.
COOK + BAKE | Updated December 1, 2025
COOK + BAKE | Updated December 1, 2025
Homemade soups are the ultimate comfort food.
And when the soup gets picky eaters to try veggies they normally pass on, it’s even better. Growing up, the only way that I would eat broccoli is if my mom made this soup with a cheesy broth.
Over the years, we’ve made some changes to the recipe so that the soup is completely from scratch. Gone is the canned condensed cheese soup and chicken bouillon cubes in favor of a freshly prepared cheese sauce, homemade chicken broth, and at times, right-from-the-garden broccoli.
While it takes a bit more time than it once did, the flavor is exactly the same.
If you’d like to learn how to make this unbelievably delicious soup, please continue reading. I’m sharing both how I make it now and the semi-homemade version of my youth so that you can try whichever version suits your season of life.
Why This Soup Is So Great
- One Pot Meal: If you use canned cheese soup, this recipe can be prepared in just one pot, so there is little to clean up.
- Quick and Easy to Prepare: While the recipe does have a few steps, most of the time spent on this soup is in waiting for the broccoli to cook and the soup to simmer.
- Make in Advance: If you need a quick meal, make this soup the night before so that it just needs reheated at suppertime.
- Great Way to Get Kids to Eat Broccoli: Speaking as a child who grew up hating broccoli, but still eating this soup, when the vegetable is broken into tiny pieces and served in the thick cheesy soup, you almost don’t even realize what you’re eating!
- Introduce Fresh Produce into Your Meal: Make the soup fresh or freeze the broccoli while it is in season to make during the winter months.
Ingredients You'll Need
Here is an overview of the ingredients you’ll want to buy to prepare this broccoli and cheddar soup recipe. For your convenience, a printable recipe appears further down in this post.
- Broccoli: Fresh is always best, but frozen and thawed works, too. I like to blanche a few heads during the growing season so it is available to use during winter.
- Onion: If you don’t like onions, substitute 1 Tablespoon of onion powder for the flavor.
- Unsalted Butter
- All-purpose Flour: To thicken the soup
- Cheddar Cheese Soup: I prefer to make my own cheddar cheese soup (recipe appears next), but feel free to use a can of Campbell’s if you’d like.
- Whole Milk
- Chicken Broth: You can substitute vegetable broth but it will give the soup a different flavor.
- Salt and Pepper
READ NEXT: Homemade Chicken Stock Made From Leftover Bones and Vegetable Scraps
How to Make Creamy Broccoli and Cheese Soup
STEP 1: If using fresh broccoli, start by breaking the broccoli florets off of the stem and into pieces. Cover the vegetable with water and bring to a boil. Boil for about 5 minutes until the broccoli is tender. Drain and let cool to the touch. Then chop the florets into tiny pieces.
STEP 2: Meanwhile, dice an onion into small pieces, then scrape into a Dutch oven or large pot with butter and cook over medium heat until the onions become transparent and tender. You may notice that the onions give off a nice sweet smell as they cook.
STEP 3: Add flour to the pot and mix into the onions and butter, stirring quickly so that nothing sticks or burns.
STEP 4: Add the cheese soup and stir until the mixture become smooth. It will be very thick.
STEP 5: Pour in milk, whisking continuously, and season with salt and pepper to your liking. Cook until the soup comes just to a boil.
STEP 6: Stir in the cooked broccoli, followed by chicken broth. Mix well to incorporate it into the creamy soup.
STEP 7: Turn the heat to low and simmer uncovered for about 15 minutes.
Garnish with a little more shredded cheese if you’d like, and serve with some crusty bread or crackers.
Tips for Preparing This Soup Recipe
- Before preparing the soup, break the cooked broccoli into tiny pieces so that the texture is better and you aren’t biting into big chunks of the vegetable.
- Finely dice the onions so they cook quickly and disappear into the cheesy broth.
- Whisk continuously when adding the flour and milk to thicken the soup and prevent lumps.
- This recipe can be made as “from-scratch” as you’d like. You can easily make your own cheese soup and chicken broth and use fresh broccoli. Or open a can of cheese soup, carton of chicken broth (or bouillon cubes), and bag of frozen broccoli.
- For a smoother consistency and better flavor, stick to grating your own cheddar cheese from a block if making your own cheese soup. Pre-shredded cheese includes an anti-caking ingredient which prevents it from melting completely.
Frequently Asked Questions
Here are some questions you may have about making this soup. If you don’t see your question answered here, feel free to send me an email and I’ll be happy to help.
How Should I Reheat the Leftover Soup?
This soup will last for about three days in the refrigerator. Leftovers can be reheated in an pan over medium-low heat, stirring frequently until hot, but not boiling. It will separate if you turn the heat up too high.
You may need to add a little milk before heating if the soup seems too thick.
Can This Broccoli Soup Be Frozen
Dairy based soups like this one tend to separate when frozen and the texture won’t be the same, so it is suggested to enjoy this recipe within a few days of making it.
Is Frozen Broccoli OK to Use?
Yes, fresh is best and will have the best texture, but frozen broccoli that has been thawed works well, too. That way, you can stock up on broccoli when it is in season or on sale and use it later.
For best results, cut and blanch the vegetable before freezing.
Can This Soup Be Prepared in a Slow Cooker?
This soup should be prepared on the stovetop. The milk and cheese will likely curdle in the Crock Pot.
Whether made completely from scratch or a few off-the-shelf pantry goods have been added into a soup pot, this recipe for Creamy Broccoli and Cheese Soup is sure to please all those who sit down to dinner....even those picky broccoli eaters!
More Easy and Delicious Homemade Soup Recipes
Potato Corn Chowder - My favorite way to use up leftover mashed potatoes!
Ham and Potato Soup
Creamy Chicken Noodle Soup - Made in a slow cooker with frozen veggies and leftover chicken.
Homemade Cream of Celery Soup - Another cream soup made from scratch and used as a base for many recipes like Green Bean Casserole.
BROCCOLI CHEDDAR SOUP
Makes 4 to 6 servings
PRINT RECIPE
INGREDIENTS
- 1 large head of broccoli (about 3 cups)
- 1 medium onion, diced (about 1 cup)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 - 10.5 ounce can Campbell's Cheddar Cheese Soup*
- 1 cup whole milk
- 2 cups chicken broth
- Salt and pepper to taste
INSTRUCTIONS
STEP 1: Break the broccoli florets off of the stem and into pieces. Cover with water and bring to a boil, then boil for about 5 minutes until the broccoli is tender. Drain and let it cool. Then chop the florets into tiny pieces.
STEP 2: Meanwhile, dice the onion into small pieces. Put them in a large pot or Dutch oven with the butter and cook over medium heat until the onions become transparent and tender. You may notice that they give off a nice sweet smell as they cook.
STEP 3: Add the flour gradually to the pot and mix into the onions and butter, stirring quickly so that nothing sticks or burns.
STEP 4: Add the cheese soup and stir until the mixture becomes smooth. It will be very thick.
STEP 5: Pour in the milk, whisking continuously, and season with salt and pepper to your liking. Cook until the soup comes to a boil.
STEP 6: Stir in the cooked broccoli, followed by chicken broth. Mix well to incorporate it into the creamy soup.
STEP 7: Turn the heat to low and simmer uncovered for about 15 minutes.
*Substitute on batch of homemade cheese soup referenced above.*
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