This ultra creamy homemade broccoli and cheese soup is made with a simple broth and a dash of smoky flavor for a comforting appetizer, snack, or main dish.

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Two bowls of broccoli and cheese soup on a serving tray.

About Broccoli and Cheese Soup

When it comes to comforting soups, there are few more popular than broccoli and cheese soup. With countless recipes and a variety of ways to serve it, everyone is bound to have their favorite way to make it, or their favorite place to get it.

As for me, I tend to prefer making this soup at home, so I have total control over the taste and flavor.

Plus, when you whip up your own batch, you have enough soup to last for days.

That can really come in handy on a lazy weekend or when the weather has you trapped inside.

Ladle scooping up and holding broccoli and cheese soup from inside a Dutch oven.

What is in broccoli cheddar soup?

Every homemade soup will have its own unique taste, and this recipe is no exception. I like to think of this version as a smoky broccoli cheddar soup thanks to a few extra spices.

However, one of the perks of being the cook is being able to adjust any recipe as you see fit. Feel free to get creative with any of the ingredients below!

  • Buttery Broth – The base of this soup is made by sauteing yellow onions and garlic in a healthy dose of butter. Chicken broth and half and half cream is added, with a little touch of flour for thickening.
  • Seasonings – Next up is a dash of salt and pepper, to taste, plus some ground mustard and smoked paprika. The smoked paprika is my favorite part of this soup and it has a very present flavor. However, if a smoky flavor is not “your thing,” feel free to skip it. The soup will still taste amazing without it.
  • Vegetables and Cheese – And, finally, there’s the broccoli, shredded carrots, and the cheddar cheese. Broccoli and cheese are the staples here with the carrots as a bonus. But like the smoked paprika, you an skip the carrots (or even add other veggies) if you’d like.
Top down view of two full bowls of broccoli and cheese soup on a serving tray.

Is there a difference between chicken stock and chicken broth?

Since chicken broth makes up a large part of this soup, that does beg the question – is it required? Or can you swap it out for chicken stock?

The good news here is that you can use chicken broth or chicken stock, but before making a choice, it might help to know what the differences are.

Chicken broth is made from the meat, so it has a lighter flavor and tends to be more like water. Chicken stock, on the other hand, is made from the bones, which tends to result in a more potent flavor and slightly thicker consistency.

So if you were to substitute the chicken broth for chicken stock, expect your soup to have a stronger chicken flavor and possibly be a bit thicker. You also may want to reduce the flour by one or two tablespoons to compensate for the thicker liquid.

How long is broccoli and cheese soup good for?

Once prepared and cooled, this soup can be stored in the refrigerator in a sealed container for up to three days.

Close up top down of a bowl of broccoli and cheese soup, showing off cheese garnish.

Can you freeze broccoli and cheese soup?

I wish I had better news for you here, but I wouldn’t recommend freezing this soup.

When it comes to dairy, and especially cream, the ingredients can separate and change their texture once frozen. And when it comes to a creamy and cheesy soup like this one, the odds are not in its favor for this soup to still be the one you remember once it’s been frozen.

However, if you simply must freeze this soup, be sure to completely chill the soup in the refrigerator before transferring to the freezer in a sealed container.

What goes well with broccoli soup?

The only thing better than broccoli and cheese soup is a whole meal based on broccoli and cheese soup.

So the next time you have a batch of this soup handy, try serving these side dishes with it!

  • Freshly baked bread (beer bread is a favorite!)
  • Cheesy garlic bread
  • Meaty sandwiches or wraps

notes & tips for this cheese soup

  • Once you’ve made this soup, you may want to serve it up in some classic soup bowls. I have these soup bowls in a few different colors and love them!
  • This soup is made using a Dutch oven. There are plenty of pricey name-brand options out there, but I’ve used this Dutch oven for years and it’s still holding up just fine.
Close up of a spoon digging into a bowl of broccoli and cheese soup.

More great soup recipes

How to make broccoli and cheese soup

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a Dutch oven (or a similarly large, deep pot), melt the butter, then toss in the onion. Cook a few minutes until the onions are soft, then add in the garlic and cook for a minute more.

Step 2 – Add the flour to the pot and then whisk until the flour has absorbed the butter and the mixture has turned a tan color.

Step 3 – While continuing to whisk, pour in a bit of the chicken broth. Mix until the flour has absorbed it, then pour in a little bit more chicken broth. Work slowly and repeat this step until all of the chicken broth has been added to the pot.

Step 4 – Like the chicken broth, slowly add in the half and half cream while whisking, working in small pours until all the cream has been added.

Step 5 – Bring soup to a simmer and season with salt, ground mustard, smoked paprika, and some pepper (to taste). Once the sauce is bubbling, allow it to simmer for a few minutes.

Step 6 – Toss the broccoli and carrots into the pot and give everything a good stir. Bring the mixture to another boil and then allow it to cook, uncovered, for about 20 minutes, stirring occasionally.

Step 7 – Remove sauce from heat and add the cheese, then mix well.

Step 8 – Serve and enjoy!

Recipe Details

Two bowls of broccoli and cheese soup on a serving tray.
4.47 from 60 votes

Broccoli and Cheese Soup

20 minutes prep + 50 minutes cook
377 kcal
Yields: 8 servings
This ultra creamy homemade broccoli and cheese soup is made with a simple broth and a dash of smoky flavor for a comforting appetizer, snack, or main dish.



  • In a Dutch oven over medium heat, melt butter. Add yelllow onions and cook, stirring frequently, until soft, about 3 minutes.
    1/2 cup unsalted butter, 1 large yellow onion, 1 tablespoon fresh minced garlic
  • Add garlic and cook 1 minute more.
  • Whisk in flour and continue to cook, stirring constantly, until flour has absorbed butter and has turned a tan color, about 5-7 minutes.
    1/3 cup all-purpose flour
  • Continuing to whisk, pour in a little bit of the chicken broth and allow the flour to absorb it. Once absorbed, pour in a little bit more chicken broth and repeat the process. Continue until all of the chicken broth has been added.
    2 1/2 cups low sodium chicken broth
  • Still continuing to whisk, pour in half and half cream and stir until combined.
    2 1/2 cups half and half cream
  • Bring soup to a simmer. While soup heats up, season soup with salt, ground mustard, smoked paprika, and pepper, to taste. Once bubbling, reduce heat and let simmer for 5 minutes.
    1 teaspoon salt, 1/2 teaspoon ground mustard, 1/2 teaspoon smoked paprika, 1 pinch black pepper
  • Add broccoli and carrots to soup. Bring to another simmer and allow to cook uncovered, stirring occasionally, for 20 minutes or until broccoli is tender.
    1 pound broccoli, 1/2 cup shredded carrots
  • Remove soup from heat and stir in cheddar cheese until well incorporated.
    2 cups shredded cheddar cheese
  • Serve soup immediately with more cheddar cheese as garnish.
    2 cups shredded cheddar cheese


Serving: 1serving | Calories: 377kcal | Carbohydrates: 15g | Protein: 13g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 546mg | Potassium: 439mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2657IU | Vitamin C: 53mg | Calcium: 326mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Gina Doerksen
    • 5 stars

    This came out amazing!!!! I’m making a second night on a row!!! Thank you !!!

    • Vicky

    I made this and everyone loved it. Next time I’m going to use regular paprika instead of the smoked. And I used the whole container on chicken broth and the half and half. Just added a little more flour to make thick.

    • Sarah
    • 5 stars

    This recipe is clearly written and easy to follow. It makes a for a lovely presentation. Lovely and delicious is what I have to say . Thank you

    • Sharon

    I see the carb count is 15. I can’t figure out from the recipe where are the carbs!
    Any idea would help. Doing low carb

    • Emily

    Hands down the best!!! Second time making it, huge hit with the whole family!!

    • George
    • 5 stars

    10 stars! This soup is perfect. I’ll make this again and again. I did put a little spin on it with 2 diced potatoes and a few spices. I’ll be using this as a base for every soup I can think of. Thanks!

    • Elvira

    Hi! I’m very excited to try this soup out! I just had one question! Do you have to use onions or can you replace that with powder? 🙂

    • Hey Elvira! For the onions, you can substitute it for onion powder. Onion powder is much more potent than raw onions, so for every 1 cup of onion you can substitute that for 1 tablespoon of onion powder. I believe you’d get anywhere from 1-2 cups from a chopped yellow onion, so substituting that for 1-2 tablespoons of onion powder should work just fine. As far as the recipe steps, just melt the butter and skip to adding the garlic, at which point you can also add the onion powder.

    • Dalisay

    Have you ever used a mix of smoked gouda along with cheddar in this recipe?

    • Katie
    • 5 stars

    This was delicious! I added more carrot and a bit less cheese to only about 1/3 cup less, it still was nice and thick and creamy in the end. I made it for a lunch with family and got so many compliments!

    • Patty

    I don’t have a Dutch oven. Can this be made with a regular pan on the stove top ?

      • Erma Beckford

      Of course! A “Dutch oven” is just a regular pan and big enough for making soup, etc. It always comes with a set of pans.

    • Amber Schmidt

    Can you just use whole milk instead of half and half ?

    • Jilayne

    It was very good! My an old friend of mine and daughter loved it too. We put it over baked potatoes with bacon!

    • Michelle Williams
    • 5 stars

    I made this for dinner when a tooth broke and I didn’t want to chew! I used extra sharp cheddar. I put 90% in the Vitamix and liquified it! I stirred in the rest of the soup and cheese at that point. I did add more chicken broth to make it a thinner consistency. It is very good. I am thickening it tomorrow to have on baked potatoes!

    • Sheila Grant

    Frozen or fresh broccoli and do you cook it a little first before adding it

    • Tonya Houck
    • 5 stars

    Made it…turned out amazing! Can it be frozen to eat later?

    • Melanie Bouffard
    • 5 stars

    Best brocoli cream I have ever ate!
    I recommend it without any change.

    • Deborah R Gilmore
    • 5 stars

    Made this soup for dinner tonight. I think this is the best broccol cheese soup I have ever tasted. Had it with BLTA sandwiches. My family was very happy.

    • Elizabeth bayman
    • 5 stars

    So far I love the that I got from friends