This post may contain affiliate links. Please read our privacy policy.

Broccoli & Cheese Soup is a family favorite! This cheesy soup is easy enough to make on a weeknight and goes great with a loaf of crusty bread.

Overhead shot of broccoli cheese soup in a white bowl on a blue tea towel

It’s still plenty chilly here in Ohio right now, and that’s making me want all the cozy food possible. Soups are my go-to favorite in weather like this because they can simmer away on the stove all day, keeping warm and developing flavor.

Creamy soups are top notch in weather like this. Especially when you’re offering up something as hearty as Broccoli & Cheese Soup. It’ll keep you warm all day and content besides.

Whip up a loaf of crusty bread, or grab one from Trader Joe’s. I love the little demi-baguettes they have. Perfect for just one meal!

This soup is simple, creamy, and I promise it’ll please a crowd. You can even make it for a big family get-together, though it’s perfect on a regular weeknight too.

Ingredients for broccoli  cheese soup in a large soup pot


Look, I’m going to get this out of the way upfront: My Broccoli and Cheese Soup uses Velveeta.

I know that Velveeta is a controversial ingredient. I mean, I have no real problem using it every once in a while and even I will admit that it is definitely not cheese.

Spoon stirring cheese into a pot of broccoli cheese soup

But it really is the secret ingredient in so many dishes, including Chicken Spaghetti and Rotel Dip.

And honestly, I have found that the creamiest, silkiest Broccoli and Cheese Soup has Velveeta in it.

Have you ever had Broccoli and Cheese Soup that was kind of grainy?

Wooden spoon stirring a pot of broccoli cheese soup

No thanks. I’ll take a serving of this smooth-as-silk, cheesy soup instead.

And then I’ll make a big pot of my hearty Sausage and Lentil Soup a few days later to balance it out. Life is all about balance, ya know.

Ladle of broccoli cheese soup over a pot of soup


My Broccoli and Cheese Soup recipe requires a few steps, but none of them are hard.

Start by cooking some diced onion in butter, then whisking in flour to make a roux. This will thicken the soup later.

Slowly whisk in the half-and-half, then the chicken broth. It’s important to add the half-and-half slowly, while whisking, so you don’t get lumps.

Bowls of broccoli cheese soup arranged next to bread and butter

Let everything simmer until it is thickened, then add in the rest of the veggies and let the whole thing cook until they’re tender, but still have a bite to them.

No mushy vegetables here, thank you.

Then it’s time to add the cheeses and season to taste with salt and pepper.

Serve your soup with Beer Bread, Garlic and Herb Beer Bread Rolls, or even Bacon Cheddar Biscuits.

Close up on broccoli cheese soup in a white bowl


I know that everyone wants to be able to freeze soup leftovers for later, but not all soups freeze well.

This is one of them. Soups with a lot of dairy, such as this one, tend to separate and the texture becomes weird after freezing.

If you are looking for soup recipes to make ahead and store in the freezer, I’d recommend trying Tortilla Soup, Stuffed Pepper Soup, or Easy Chicken Chili.

I hope you enjoy this easy, creamy Broccoli and Cheese Soup as much as my family does. It’s one way to make sure everyone enjoys eating their broccoli!

Overhead shot of bowls of broccoli cheese soup next to crusty bread

Want to save this recipe?
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Broccoli & Cheese Soup

By: Jamie
4.54 from 67 ratings
Prep: 5 minutes
Cook: 50 minutes
Total: 55 minutes
Servings: 8
Broccoli and Cheese Soup is a family favorite! This cheesy soup is easy enough to make on a weeknight and goes great with a loaf of crusty bread.


  • 6 tablespoons butter
  • ½ cup diced onion
  • 5 tablespoons all-purpose flour
  • 2 cups half & half
  • 3 cups chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 ½ cups chopped broccoli
  • 3 medium carrots diced
  • 3 medium celery stalks diced
  • 8 ounces mild cheddar cheese shredded
  • 8 ounces Velveeta cubed


  • Melt butter in a large pot over medium heat. Stir in onion and saute until tender, about 3 to 4 minutes. 
  • Whisk in flour and continue to stir until the mixture turns golden brown, this should take about 5 minutes. 
  • Slowly whisk in half-and-half to onion mixture, stirring until the mixture is smooth. Add chicken broth, salt and pepper.
  • Reduce heat to low to medium heat and simmer until thickened. This will take about 10 minutes. 
  • Add broccoli, carrots, and celery. Simmer for an additional 15-20 minutes, or until the veggies are tender, but still have a bit of bite to them.
  • Reduce heat to low. Add cheddar cheese and Velveeta to soup and cook, stirring occasionally, until the cheese melts and the soup is smooth and creamy, about 10 minutes.
  • Give the soup a taste and add additional salt and pepper if necessary.
  • If you prefer a thinner soup, you can add a bit more chicken broth until you reach the desired consistency. 


Serving: 1bowl, Calories: 386kcal, Carbohydrates: 17g, Protein: 17g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 86mg, Sodium: 1391mg, Potassium: 473mg, Fiber: 2g, Sugar: 8g, Vitamin A: 5178IU, Vitamin C: 47mg, Calcium: 469mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.54 from 67 votes (67 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Kristen says:

    Made this tonight and it is super delicious!! Thank you!!

    1. Jamie says:

      So glad you enjoyed the soup, Kristen! Thanks so much for stopping by and sharing your feedback. Happy baking!

  2. Amanda Stewart says:

    I’ve tried a million broccoli cheese soup recipes, and this one, by far, is the best! I didn’t have Velveeta, so I substituted a half block of cream cheese. So rich and delicious! Perfect for a chilly day.

    1. Jamie says:

      So glad you loved the soup, Amanda! Thank you so much for stopping by and sharing your feedback. Happy baking!

  3. Lizzie says:

    Question: so you shred and use the entire 8oz block of cheddar or shred 8oz of cheddar? Like do 1 cup of shredded cheddar?

    1. Jamie says:

      Hi Lizzie – Shred and use the entire 8-ounce block of cheddar, or use 8 ounces, by weight, of shredded cheese. Hope this helps! Happy cooking.

  4. Jessica says:

    I tried several recipes before I found this one. This has now become my go to recipe. Everyone I have made it for. Absolutely loves it.

    1. Jamie says:

      So glad to hear you love the soup, Jessica! Thank you so much for stopping by and sharing your feedback.

  5. Kayleigh says:

    This was very good! I even used regular 2% milk and frozen broccoli. Thanks!

    1. Jamie says:

      Yay! So happy to hear you enjoyed the recipe! Thanks for stoping by and leaving your feedback!

  6. Sidney says:

    I added some gruyere and asiago instead of the cheddar and omg!!! It is probably the best soup I ever had. I would have liked to have sauteed (how do you spell it?) the carrots and celery with the onion and then pureed them- I don’t really want other vegetables with my broccoli. This recipe is right on point with the ingredients and the timing.

    1. Jamie says:

      So happy to hear you enjoyed the soup, Sidney! Thanks so much for stopping by and leaving your feedback!

  7. L Byrnes says:

    My family loves this recipe. I am making it for the third time in 4 weeks! My mom is gluten free due to having celiac. Do you have a recommendations on using GF flour or cornstarch instead of flour to thicken the soup?

    1. Jamie says:

      Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result or which is best. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.

  8. Akhil M says:

    Wow, I’m already drooling. Thanks a ton for this recipe. I’m sharing this to my colleagues. :)

    1. Jamie says:

      Thanks so much for stopping by, Akhil! I appreciate you taking the time to comment. Happy Baking!

  9. Pauline says:

    Looks wonderful!

    1. Jamie says:

      Thanks so much for stopping by, Pauline! I appreciate you taking the time to comment. Happy Baking!