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This is our favorite broccoli cheese soup. The flavor is simply incredible. It’s creamy, cheesy, and has the perfect amount of broccoli bites hiding in the thick soup. We lighten it up by eliminating the usual flour-and-butter roux and cream, but you will never know.

A white bowl filled with broccoli cheddar soup.

I’m a big broccoli cheese soup fan, but I’ve always wanted a version I could make at home that still tastes rich and cozy without relying on the usual heavy ingredients. So I set out to make my own — one that’s just as comforting and spoonable as the classic.

The trick is a potato simmered right in the soup. Once everything is blended, it turns beautifully thick and creamy, even without cream or flour. It’s a little kitchen magic moment every time.

To finish it off, I melt in plenty of aged cheddar (because is there any other kind?). It adds that deep, savory cheese flavor that makes this soup feel familiar, indulgent, and completely crave-worthy.

A ladle taking a scoop of broccoli cheese soup out of a pot.

A closeup of a bowl of broccoli cheddar soup with a spoon inside.

What to serve with broccoli cheese soup?

Like most soup recipes, this one can easily be served on its own for a complete and filling meal. But we love dunking bread into soup, so will often serve some on the side. Try it with our no yeast bread with herbs and cheese or our whole wheat Irish soda bread!

Broccoli and cheddar soup is also great with sandwiches. Here are a few of our favs:

Store and freeze

Store: This soup will keep well in a covered container in your fridge for up to 5 days.

Freeze: Broccoli and cheese soup freezes very well. Let it cool completely before transferring it to freezer-safe bags. I’ve found that the best way to store soup is in these reusable Stasher freezer bags.

Broccoli Cheese Soup Recipe

Prep: 10

Cook: 25

Total: 35

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This is our favorite broccoli cheese soup. The flavor is simply incredible. It's creamy, cheesy, and has the perfect amount of broccoli bites hiding in the thick soup. We lighten it up by eliminating the usual flour and butter roux, but you will never know.

Ingredients

▢ 2 heads broccoli
▢ 2 tablespoons butter
▢ 2 medium onions (chopped)
▢ 3 cloves garlic (smashed with the side of your knife)
▢ 1 medium russet potato (peeled and diced)
▢ 4 cups vegetable or chicken stock
▢ 1 teaspoon EACH: sea salt and pepper
▢ 8 ounces extra-sharp cheddar cheese (grated)

Instructions

Chop the broccoli stems and set them aside. Chop the broccoli florets into bite-sized pieces.
2 heads broccoli
Melt the butter in a large soup pot over medium-high heat. Add the onions and garlic and cook until the onions are translucent, about 3 minutes.
2 tablespoons butter, 2 medium onions, 3 cloves garlic
Add the broccoli stems, potato, chicken stock, salt, and pepper to the pot and bring it to a boil. Reduce the heat and simmer, uncovered, for 5 minutes.
1 medium russet potato, 4 cups vegetable or chicken stock, 1 teaspoon EACH: sea salt and pepper
Add HALF the broccoli florets and simmer the soup for another 5 minutes, or until the potato and broccoli stems are soft. Blend the soup using an immersion blender or carefully working in batches with a regular blender.
Add the remaining broccoli and the cheddar cheese to the pot and stir well. Let the broccoli cook for 3-4 minutes to soften the broccoli.
8 ounces extra-sharp cheddar cheese

Nutrition

Serving: 2 ¼ cups, Calories: 536kcal (27%), Carbohydrates: 45g (15%), Protein: 31g (62%), Fat: 29g (45%), Saturated Fat: 16g (100%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 82mg (27%), Sodium: 1432mg (62%), Potassium: 1581mg (45%), Fiber: 10g (42%), Sugar: 12g (13%), Vitamin A: 2646IU (53%), Vitamin C: 279mg (338%), Calcium: 585mg (59%), Iron: 4mg (22%)

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.