Broccoli Cheese Soup Recipe (5 Ingredients!) - Wholesome Yum (2024)

Broccoli Cheese Soup Recipe (5 Ingredients!) - Wholesome Yum (1)

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Table Of Contents hide

  • Why You’ll Love This Easy Broccoli Cheese Soup Recipe
  • How To Make Broccoli Cheese Soup
  • Tips For The Best Broccoli Cheese Soup
  • Ways To Thicken Broccoli Cheddar Soup
  • Recipe Variations
  • Storage Instructions
  • What To Serve With Broccoli Cheese Soup
  • More Easy Soup Recipes
  • Recommended Tools
  • Broccoli Cheese Soup Recipe (5 Ingredients!)

There are about a million and a half broccoli cheese soup recipes out there. You may be wondering why you need me to tell you how to make broccoli cheese soup. Well, the recipes I’ve seen tend to useflour as a thickener, have a long list of ingredients, or just take a whileto prepare. Today I’m sharing myquick and simple version of easy broccoli cheese soup (also called homemade broccoli cheddar soup). You can make it in only 20 minutes — perfect for busy weeknights!

(It also happens to be a keto broccoli cheese soup with clean ingredients, too, but is just as delicious if none of that matters to you.)

I’ve had this easy broccoli cheese soup recipe on Wholesome Yum since 2016. It was one of the first recipes I created! It has not only became a staple at our house — it’s gone from my kids eating it pureed as babies to enjoying it now in school — but has also been one of the most popular with readers. After making it dozens of times, I’ve updated it and included lots of tips to help you make it the best broccoli cheese soup ever.

Why You’ll Love This Easy Broccoli Cheese Soup Recipe

  • Rich, cheesy flavor
  • Perfectly tender broccoli
  • Thick and creamy without any thickeners or roux
  • Just 5 simple (and clean!) ingredients
  • Ready in 20 minutes
  • Naturally low carb and gluten-free, with vegetarian option
  • Tastes better than Panera!
Broccoli Cheese Soup Recipe (5 Ingredients!) - Wholesome Yum (2)

Ingredients & Substitutions

This section explains how to choose the best broccoli cheese soup ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

  • Broccoli – This is the obvious ingredient in all broccoli cheese soup recipes, though I’ve made a cheesy cauliflower soup using similar ingredients as well. I prefer the texture of mainly florets, but broccoli stems or even roasted broccolini work just fine. Use fresh broccoli for the best texture (chop it into bite-size pieces), though frozen works as well. Frozen broccoli is usually pre-blanched, so it might cook a little quicker once it thaws in the soup (go ahead and toss it in frozen!).
  • Garlic – Fresh minced garlic gives the best flavor, but you can use the kind in a jar for convenience. I didn’t list oil or butter in the ingredients because everyone has it, but you may want to add some when sauteing the garlic.
  • Cream – I used heavy whipping cream because it gives the richest taste and makes the thickest broccoli cheese soup, because it reduces well when you simmer it. (It’s also less prone to curdling.) But you can also use half and half or even milk — the result will just be a bit thinner, and you’ll have to watch the heat to avoid curdling.
  • Broth – I prefer the flavor of my chicken broth recipe in this broccoli cheddar soup recipe, but you can also use reduced sodium store-bought or bone broth (for extra nutrition), chicken stock, or vegetable broth (to keep it vegetarian). I recommend a reduced-sodium broth, because otherwise the soup can turn out too salty.
  • Shredded Cheddar Cheese – Of course you need cheddar for a broccoli cheddar soup recipe, but technically other cheeses that melt well would also work. I prefer sharp cheddar cheese for the best flavor. The recipe works best with pre-shredded cheese that comes in a bag, because those are less prone to clumping. Believe it or not, the thickener in this soup is simply cheese. No flour, starches, or artificial thickeners are necessary — and that makes this one top my list when it comes to broccoli and cheese soup recipes.

To be fair, this makes avery basicbroccoli soup recipe. The ingredients and flavors are not complex. This isintentional! I wanted to keep it simple so that it’s very accessible to just about anyone. If you want to change it up, see my tips below on what to add to broccoli cheddar soup.

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How To Make Broccoli Cheese Soup

This section shows how to make broccoli cheddar soup, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Saute Garlic

Cook it in a large pot or Dutch oven. It takes about 45-60 seconds, until fragrant. I typically add a little oil or butter here as needed.

Add Broth, Cream, And Broccoli

Add the chicken broth, heavy cream, and chopped broccoli, and simmer until the broccoli is tender, about 10-20 minutes.

Broccoli Cheese Soup Recipe (5 Ingredients!) - Wholesome Yum (4)

TIP: The simmer time will vary depending on the size of your florets.

Smaller florets = faster simmer time.

Broccoli Cheese Soup Recipe (5 Ingredients!) - Wholesome Yum (5)
Broccoli Cheese Soup Recipe (5 Ingredients!) - Wholesome Yum (6)

Make It Thick & Cheesy

Do you like your broccoli soup super smooth or with chunks of broccoli?You actually have 3 options here to finish it off:

  • Pieces– Leave all the broccoli florets whole in your broccoli cheese soup. To do this, add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. This will help thicken the broccoli and cheese soup. (See tips below to avoid clumping.)
  • Pureed–Pureeing is an excellent way to get a thicker soup, if that’s what you like, because the broccoli thickens it. Transfer to a blender and blend until smooth, or use an immersion blender.
  • Combination– Puree the soup, but reserve 1/3 as florets. It’s the best of both worlds! To do this, remove about 1/3 of the florets using a slotted spoon, blend using an immersion blender, then return the florets to the pot. (You can also adjust how much of the broccoli you want to puree — the more broccoli you puree, the thicker your broccoli soup will be.)
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Broccoli Cheese Soup Recipe (5 Ingredients!) - Wholesome Yum (8)

Tips For The Best Broccoli Cheese Soup

I’m thrilled that so many of you are making this easy broccoli cheese soup recipe!But to avoid clumping and get the proper thickness, read these tips for best results:

  • Make sure the temperature is not too hot.This is super important! The heat should be very low when adding the cheese. If it’s too hot, the cheese can seize and clump.
  • The broccoli florets should be small.The cheese tends to stick to larger pieces more.
  • Use pre-shredded cheese OR add a de-clumping agent. This recipe for broccoli cheddar soup works best with pre-shredded cheese that comes in a bag. If you shred a block of cheese yourself, or if your shredded cheese already seems clumpy to begin with, toss it with a little cornstarch or arrowroot powder (which is a cornstarch substitute), before adding to the soup.
  • Add only a little cheese at a time.If you dump all the cheese in at once, it will clump more.
  • Stir, stir, stir!Keep stirring as you add the cheese.
  • Backup plan #1: Puree it!If all else fails, just throw the soup in a blender (or use an immersion blender).
  • The #1 recommended way: Remove the broccoli first and then puree!Thank you to a reader for suggesting this. If you’d like, you can scoop out the broccoli florets before adding the cheese and set them aside. A large slotted spoon works best for this. Melt in the cheese, then add the broccoli back in afterward.In fact, this is now my preferred method!
Broccoli Cheese Soup Recipe (5 Ingredients!) - Wholesome Yum (9)

Ways To Thicken Broccoli Cheddar Soup

The cheese does thicken this broccoli cheese soup well enough for me. And the flavor is just perfect.That being said, I know that some people like a really,reallythick broccolicheddar soup. Here are some options:

  • Add more cheese.The more cheese you add, the thicker your broccoli and cheese soup will be! This is the easiest option, but keep in mind it still won’t be as thick as using an actual thickener.
  • Add cream cheese. Melt in some cream cheese (in small chunks) to help it thicken.
  • Puree it, as described above.This is my preferred method. Simply poursome or all of the cheesy broccoli soup into a blender or food processor after cooking. It will get thicker from the broccoli itself.
  • Use a starch thickener.These would be arrowroot powder, cornstarch, or a cornstarch substitute. If you are okay with it, tossing the shredded cheese in one of these before adding to the soup will help it melt better and thicken better.
  • Add a low carb thickener.These would be thickeners like xanthan gum or glucomannan. Start by whisking a bit of the powder (maybe just 1/4 tsp to 1/2 tsp) with some water (or broth from the soup before adding cheese), then whiskthe mixtureinto the soup at the end.
  • Simmer it.You’ll notice this broccoli and cheese soup recipe contains heavy cream, which reduces when you simmer it enough. (For example, this is the secret formaking alfredo sauce.) So, sometimes all the soup needs is to simmer for longer.

Recipe Variations

Once you’ve mastered the basic process,it’s so easy tocustomizethis easy broccoli cheese soup recipe. Try adding:

  • Your favorite spices – My fave isItalian seasoning! Some fresh cracked black pepper is also delicious.
  • Other veggies – Saute onions (yellow onion works well) together with the garlic, or add cauliflower, carrots, or bell peppers later on (see tips below). Like my vegetable soup, you can add just about any vegetable you like.
  • Shredded chicken
  • Cooked bacon
  • Sun-dried tomatoes

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Tips For Making Additions:

  • Go easy on anything that has added salt, like bacon. This broccoli cheese soup is already salty to begin with, due to the cheese and broth.
  • Add any other ingredients after the cheese melts first. Otherwise, the cheese might stick to the add-ins and have issues melting.
  • If your other add-ins need to cook, temporarily remove them with a slotted spoon once they are cooked, melt in the cheese, and then return them to the pot.

Storage Instructions

  • Store: Broccoli cheese soup stores well in the fridge for about 5 days.
  • Reheat: Warm up the soup on the stove top over low heat, or in the microwave on medium to low power. Sometimes it separates a bit after a while, but usually comes back together after you reheat while stirring frequently. If that doesn’t help, you can also puree it in a blender – this will bring it back together.

Can You Freeze Broccoli Cheese Soup?

Yes, you can freeze this healthy broccoli cheese soup! Simply let it cool to room temperature, then freeze flat in freezer bags or in a freezer safe container. Thaw it in the fridge completely the night before using. Then, you can cook it over low heat, stirring frequently to prevent curdling, or puree after heating if needed.

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What To Serve With Broccoli Cheese Soup

There are many options, but I find that Italian flavors work very well in particular. Here are some recipes to add to your meal with broccoli and cheese soup:

  • Simple proteinslike healthybaked chicken breast,tender sirloin steak, or butterypan seared salmon.
  • Veggie side disheslike quickroasted asparagus, creamymashed cauliflower, or ovenroasted brussels sprouts
  • Healthy saladslikeCaprese salad,classic BLT salad, or my family fave,Big Mac cheeseburger salad
  • Keto garlic breadsticksfrom theWholesome Yum Easy Keto Cookbook– you’ll also find a version of this easy broccoli cheese soup recipe in the book! Of course regular breadsticks work as well if that fits your lifestyle.

More Easy Soup Recipes

If you like this broccoli cheddar soup recipe, you’ll also love these other easy soup recipes:

Bacon Cheeseburger Soup

Roasted Cauliflower Soup

Beef Cabbage Soup

Cream Of Asparagus Soup

  • Dutch Oven– Also called a cocotte, this is my favorite vessel for making broccoli cheese soup recipes. You can also use a large pot.
  • Immersion Blender– For pureeing the soup, if you choose to do that.
  • Soup Bowls – Shown in my video below.

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Recipe Card

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4.69 from 455 votes☝️ Click stars to rate or click here to leave a review!

Broccoli Cheese Soup Recipe (5 Ingredients!)

Learn how to make the best broccoli cheddar soup in 20 minutes! This easy broccoli cheese soup recipe is rich, creamy and just 5 ingredients.

Cook: 20 minutes

Total: 20 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 8 (adjust to scale recipe)

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Recipe Video

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Ingredients

Tap underlined ingredients to see where to get them.

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. In a Dutch oven or large pot over medium heat, saute garlic for one minute, until fragrant. (You can add a little oil as needed.)

  2. Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.

Option 1 (original recipe):

  1. Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup (64 g), simmer and stir until it melts fully, then repeat 1/2 cup (64 g) at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts.

Option 2 (recommended):

  1. Use a slotted spoon to remove about 1/3 of the broccoli pieces and set aside. (This step is optional, if you want some pieces in your soup at the end. If you want all of the soup pureed, you can leave them in.)

  2. Use an immersion blender to puree the remaining broccoli.

  3. Reduce heat to low. Add the shredded cheddar cheese 1/2 cup at a time, stirring constantly, and continue to stir until melted. Puree again to make it smooth.

  4. Remove from heat. Add the reserved broccoli florets back to the soup.

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Recipe Notes

Serving size: 1 cup

IMPORTANT: See my tips in the post above for best results when melting the cheese!

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories292

Fat25g

Protein13g

Total Carbs5g

Net Carbs4g

Fiber1g

Sugar2g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course:Main Course, Soup

Cuisine:American

Keywords:best broccoli cheese soup, broccoli cheddar soup, broccoli soup, easy broccoli cheese soup, low carb broccoli cheese soup

Calories: 292 kcal

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

Easy Broccoli Cheddar Soup Recipe

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FAQs

Is broccoli cheddar soup good or bad for you? ›

Is broccoli soup good for you? Most of the time, broccoli cheese soup isn't the healthiest option since it has lots of cheese and heavy cream. This version is lightened up with evaporated skim milk and less cheese. It also uses extra vegetables that are blended to create some of the creaminess in the soup.

Why won t my broccoli cheddar soup thicken? ›

flour: So, if you don't use flour here, it won't thicken quite like a broccoli cheddar soup should, even with this recipe being a “brothy” version. I recommend using it, or swapping for gluten free flour if needed.

Why does my broccoli soup taste bland? ›

If your Broccoli Soup tastes bland, there are several potential reasons. Here are some common culprits and suggestions to enhance the flavour: Insufficient seasoning. Solution: Taste the soup and adjust the salt and pepper accordingly.

How to thicken cream of broccoli soup? ›

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

What does broccoli soup do to your body? ›

Salads and soups with broccoli are a delight to many diners. Broccoli is one of the richest sources of good carbohydrates which aid digestion maintaining low blood sugar. And because it has the right amount of fibrous roughage it also helps in preventing constipation.

What are some unhealthy soups? ›

Just avoid these five soups listed below, and swap them out for the healthier alternatives we've provided:
  • Clam chowder. Anything with the word "chowder" in it is probably going to be high in cream, fat, and calories. ...
  • Potato soup. ...
  • Lobster bisque. ...
  • Chili. ...
  • Broccoli and cheese soup.
Jan 12, 2012

Why is my cheese clumping in broccoli cheddar soup? ›

If heated too high, you risk clumping and if too low, not melting properly. With soup, you might be able to fix it with an immersion blender, or you might not. At a temperature of 150 or so, the protein bonds in the cheese break down and as a result, too much fo the moisture escapes too quickly.

Why did my broccoli cheddar soup come out grainy? ›

The temperature you cook Broccoli Cheese Soup at is key to making sure it doesn't end up grainy or curdled. Medium heat is best for dairy-based soups so it doesn't boil and curdle.

Why does broccoli cheddar soup make my stomach hurt? ›

Broccoli also can be the culprit behind a slew of stomach-related symptoms. Not only does the veggie — or more specifically, the intestinal bacteria that breaks the fibrous content down — cause gas, but that gas can actually be painful, too.

What not to put in soup? ›

The Worst Things to Put in Your Soup
  1. By Sara Butler. If there's one good thing about fall and winter, it's soup. ...
  2. Heavy Cream. Heavy cream creates an inviting texture for soups but that's where its positive contributions end. ...
  3. Juice. ...
  4. Turkey Bacon. ...
  5. Cheese. ...
  6. Croutons.

What vegetables can you not put in soup? ›

Foods in the Brassica family, such as Bok Choy, are too strong for stock/broth and can impart a bitter taste. Foods in the Brassica family, such as broccoli, are too strong for stock/broth and can impart a bitter taste.

What gives soup the best flavor? ›

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

Why did my broccoli soup curdle? ›

Curdling in a cream soup usually occurs when the milk or cream is added at too high of a heat. As you incorporate the milk and broth into the cooked onion and flour mixture, keep the heat at medium and stir continuously with a whisk.

Why didn't my broccoli cheddar soup thicken? ›

Add more cheese – The more cheese you add, the thicker your broccoli and cheese soup will be!

Is heavy cream the same as heavy whipping cream? ›

Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names. According to the US Food and Drug Administration's labelling standards, heavy cream must contain at least 36 percent milk fat.

Which is healthier, tomato or broccoli cheddar soup? ›

Compared with the broccoli cheddar, the tomato version saved us 80 calories, 3 grams saturated fat and 100 milligrams sodium.

Does broccoli cheddar soup have a lot of calories? ›

Broccoli cheddar soup calories may vary depending on what was added to it. Most of them will fall between 175 calories to 450 calories per serving/bowl. Our healthy broccoli cheddar soup recipe has about 197 calories per serving.

Is broccoli cheddar soup good for you when you're sick? ›

One of my favorites is Creamy Broccoli Cheese Soup. It's creamy texture and delicious taste, along with the fact that it is packed full of vitamin C, makes it a perfect tool to combat illness (or to just add a little warmth to a cold winter day).

Does Panera broccoli cheddar soup have added sugar? ›

Milk, Chicken Stock (Chicken Base [Chicken Meat Including Chicken Juices, Salt, Chicken Fat, Yeast Extract, Sugar, Natural Flavor, Potato Flour, Carrot Powder, Turmeric]), Water, Broccoli, Pasteurized Process Cheddar Cheese (Cheddar Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes], Whey, Whey Protein ...

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