Broccoli Cheese Soup
- By Amy Dong
- Updated Nov. 30, 2025
This broccoli cheese soup is my idea of comfort in a bowl. It’s thick, creamy, and full of tender broccoli and sharp cheddar flavor. I love how it warms up the whole kitchen on a chilly day.
In This Article
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Amy’s Notes
I make this Broccoli Cheese Soup whenever I want comfort food in a bowl. Here’s what makes it special:
- Rich, Creamy Texture: The mix of half and half, butter, and melted cheddar gives this soup a velvety smoothness that’s pure comfort.
- Big Cheesy Flavor: Using extra sharp cheddar makes all the difference here. It adds a bold, savory bite that balances perfectly with the tender broccoli and sweet carrots.
- Quick and Easy: From start to finish, this soup takes about 30 minutes. It’s simple enough for a weeknight but still feels special enough to serve guests.
- Incredible Texture: I like to blend it just enough to keep a few chunks of broccoli for texture.
- Perfect for Leftovers: This soup reheats like a dream. The flavors deepen overnight, making tomorrow’s lunch even better than tonight’s dinner.
Key Recipe Ingredients
- Broccoli Florets – The star of the soup. Fresh or frozen both work great; just thaw frozen broccoli first for even cooking.
- Butter – Adds richness and helps soften the onions and garlic for a flavorful base. Salted butter works best, but unsalted is fine if you prefer more control over seasoning.
- Tarragon – Gives a light herbal note that brightens the creamy soup. You can swap it for thyme or parsley if that’s what you have.
- Carrots – Add color and a touch of natural sweetness. Matchstick carrots cook quickly and blend easily into the soup.
- Half and Half – Creates a creamy texture without being too heavy. You can use heavy cream for a richer soup or milk for a lighter version.
- Vegetable Broth – Forms the main liquid base and keeps the soup vegetarian. Chicken broth works too if that’s what you have on hand.
- Bay Leaves – Infuse the soup with subtle, earthy flavor while it simmers. Remember to remove them before blending.
- Cornstarch Slurry – Thickens the soup to a smooth, velvety consistency. Mix it well with water before adding to avoid lumps.
- Extra Sharp Cheddar Cheese – Melts into the soup for bold, cheesy flavor. Freshly grated cheese melts better than pre-shredded.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Cheese Options: I like using extra sharp cheddar for bold flavor, but mild cheddar, Colby Jack, or even a bit of Parmesan can change things up. You can mix cheeses for a deeper, more balanced taste.
- Protein Add-Ins: Try stirring in cooked chicken, ham, or crispy bacon for a heartier version. It turns this cozy soup into a full meal fast.
- Veggie Boost: Add cauliflower, spinach, or peas along with the broccoli. They blend right in and make the soup extra colorful and nutritious.
Step-By-Step Recipe Instructions
- Sauté the onions, garlic, carrots, and tarragon in butter until tender and fragrant.
- Stir in the half and half, broth, and bay leaves, then bring to a gentle boil.
- Add the cornstarch slurry and stir until the soup thickens slightly.
- Add broccoli, salt, and pepper, then simmer uncovered for 10 minutes.
- Pick out and discard the bay leaves to prepare for blending.
- Carefully blend the soup to your preferred texture, keeping some chunks.
- Stir in the shredded cheddar just until melted and smooth.
- Serve hot with extra broccoli or cheese on top.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prep the Veggies: Chop the onion and garlic, and measure out the broccoli and carrots a day in advance. Keep everything in airtight containers in the fridge so you can start cooking right away when you’re ready.
- Make the Base Early: You can cook the soup up to the point before adding the cheese. Let it cool, store it in the fridge for up to two days, then reheat gently and stir in the cheese just before serving for the best texture.
What To Serve with Broccoli Cheese Soup
Starches
- A warm bowl of Broccoli Cheese Soup is even better with something fresh from the oven. We love pairing it with Savory Scones for a buttery, flaky bite that soaks up every drop.
- For something light and airy, try it with Cheese Popovers Recipe or go all in with the gooey goodness of Cheesy Bacon Pull-Aparts.
- If you prefer something crispy, Parmesan Roasted Potatoes make a hearty side that fits right
Salads
- We like to balance this creamy soup with something fresh and crunchy. Broccoli Apple Salad adds a sweet, crisp contrast, while Kale Brussel Sprouts Salad with Honey Mustard Dressing brings a tangy, hearty touch.
- For something a bit different, Farro Salad adds a nutty, wholesome flavor, and Crunchy Asian Cabbage Ramen Salad gives a refreshing crunch that pairs beautifully with the rich soup.
Video: Watch Us Make This Recipe
Broccoli Cheese Soup
This Broccoli Cheese Soup Recipe is supremely flavorful and comforting. It's easily done in 30 minutes, and happens to be gluten-free. Your people will quickly gather around a pot of this cozy soup.
Ingredients
- 4 tablespoons butter, salted
- 1 whole onion, roughly chopped
- 6 cloves garlic, chopped
- 1 teaspoon tarragon
- 1 cup carrots, matchstick
- 1 cup half and half, or heavy cream
- 4 cup vegetable broth
- 2 large bay leaves
- 4 tablespoons cornstarch, dissolved in 4 TB water
- 5 cups broccoli florets, fresh or frozen/thawed
- 1 teaspoon kosher salt, plus more as needed
- ½ teaspoon freshly ground black pepper, plus more as needed
- 4 cups cheddar cheese, extra sharp, freshly grated and lightly packed
Instructions
- In a large Dutch oven, melt the butter over medium high heat. Add onion and garlic, stirring 2-3 minutes until tender. Add tarragon and carrots, and stir 3-4 minutes.
- Gently stir in the half & half, vegetable broth, bay leaves, and bring to a boil. Once boiling, immediately stir in the fully dissolved cornstarch and keep stirring until mixture thickens; if you want it even thicker, add another 1-2 TB of fullly dissolved cornstarch.
- Add broccoli florets, 1 tsp kosher salt, and 1/2 tsp black pepper and bring to a simmer. Simmer 10 minutes uncovered. Pick out bay leaves and carefully set pot in empty sink, for mess-free blending
- Using an immersion blender, carefully blend the soup a little at a time, just until soup reaches desired texture with some chunkiness; go slowly, as soup can quickly turn into puree.
- Place pot back on stove over medium heat. Add freshly shredded cheese and stir just until melted.
- Serve with additional broccoli florets and/or cheese for garnish, if desired. Leftovers keep well covered in fridge.
Notes
- Use freshly grated cheese. It melts more smoothly than pre-shredded cheese, which often contains anti-caking agents that can make the soup grainy.
- Don’t overblend. Pulse the immersion blender just enough to break down the broccoli while keeping some texture for a heartier soup.
- If you don’t have an immersion blender, you can blend soup in a normal blender in batches.
- Add the cheese off the heat. Stir it in once the soup is hot but not boiling to prevent separation or curdling.
- Adjust thickness easily. If the soup feels too thin, stir in a little more dissolved cornstarch. If it’s too thick, add a splash of broth or half and half.
- Taste before serving. The cheese adds salt, so wait until the end to adjust seasoning.
- Use frozen broccoli for convenience. Thaw and drain it first so the soup doesn’t become watery.
- Keep the heat moderate. High heat can cause dairy to scorch or separate, so simmer gently once the cream and cheese are added.
- This recipe is part of our Soup and Stew Recipes Collection.
- Pair with crusty bread, crackers, or Savory Scones for a satisfying finish.
Nutrition (per serving)
Calories: 379kcal | Carbohydrates: 16g | Protein: 16g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 1225mg | Potassium: 362mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4139IU | Vitamin C: 54mg | Calcium: 478mg | Iron: 1mg
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes. Frozen broccoli works perfectly in this recipe. Just thaw it first and drain any excess water so the soup doesn’t get too thin.
What kind of cheese melts best for this soup?
Freshly grated extra sharp cheddar is ideal because it melts smoothly and adds strong flavor. Pre-shredded cheese can sometimes make the soup grainy due to added starches, so I don’t recommend using it.
What if I don’t have an immersion blender?
No problem. Carefully transfer the soup in batches to a regular blender, leaving the lid slightly open to let steam escape. Blend until it reaches your preferred texture.
How can I make the soup thicker?
If you prefer a thicker soup, stir in an extra tablespoon or two of dissolved cornstarch while it’s simmering. You can also let it cook a few minutes longer to reduce slightly.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat slowly over low heat, stirring often so the cheese stays smooth. Add a splash of broth or half and half if it thickens too much.
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