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Broccoli & Cheese Soup

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

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

Broccoli & Cheese Soup

Yield: 8-10 servings
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

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-ounce block of mild cheddar, shredded
  • 8 ounce package Velveeta, cubed


  1. Melt butter in a large pot over medium heat. Stir in onion and saute until tender, about 3 to 4 minutes. 
  2. Whisk in flour and continue to stir until the mixture turns golden brown, this should take about 5 minutes. 
  3. Slowly whisk in half-and-half to onion mixture, stirring until the mixture is smooth. Add chicken broth, salt and pepper.
  4. Reduce heat to low to medium heat and simmer until thickened. This will take about 10 minutes. 
  5. 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.
  6. 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.
  7. Give the soup a taste and add additional salt and pepper if necessary.
  8. If you prefer a thinner soup, you can add a bit more chicken broth until you reach the desired consistency. 
Nutrition Information
Yield 10 Serving Size 1 bowl
Amount Per Serving Calories 335Total Fat 25gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 7gCholesterol 77mgSodium 1104mgCarbohydrates 16gFiber 3gSugar 7gProtein 13g

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