This is our favorite broccoli cheese soup. The flavor is simply incredible. It’s creamy, cheesy, and has the perfect amount of broccoli bites hiding in the thick soup. We lighten it up by eliminating the usual flour-and-butter roux and cream, but you will never know.
I’m a big broccoli cheese soup fan, but I’ve always wanted a version I could make at home that still tastes rich and cozy without relying on the usual heavy ingredients. So I set out to make my own — one that’s just as comforting and spoonable as the classic.
The trick is a potato simmered right in the soup. Once everything is blended, it turns beautifully thick and creamy, even without cream or flour. It’s a little kitchen magic moment every time.
To finish it off, I melt in plenty of aged cheddar (because is there any other kind?). It adds that deep, savory cheese flavor that makes this soup feel familiar, indulgent, and completely crave-worthy.
What to serve with broccoli cheese soup?
Like most soup recipes, this one can easily be served on its own for a complete and filling meal. But we love dunking bread into soup, so will often serve some on the side. Try it with our no yeast bread with herbs and cheese or our whole wheat Irish soda bread !
Broccoli and cheddar soup is also great with sandwiches. Here are a few of our favs:
- Easy Warm Bruschetta
- Grilled Cheese and Apple Sandwich with Sriracha Butter
- Roast Beef Sandwich with Spicy Mayo Radishes
- Grilled Cheese Sandwich with Bacon, Tomato and Basil
- Pulled Chicken Sandwich with Southwest Slaw
Store and freeze
Store: This soup will keep well in a covered container in your fridge for up to 5 days.
Freeze: Broccoli and cheese soup freezes very well. Let it cool completely before transferring it to freezer-safe bags. I’ve found that the best way to store soup is in these reusable Stasher freezer bags .
Broccoli Cheese Soup Recipe
- Pin
Ingredients
- ▢ 2 heads broccoli
- ▢ 2 tablespoons butter
- ▢ 2 medium onions (chopped)
- ▢ 3 cloves garlic (smashed with the side of your knife)
- ▢ 1 medium russet potato (peeled and diced)
- ▢ 4 cups vegetable or chicken stock
- ▢ 1 teaspoon EACH: sea salt and pepper
- ▢ 8 ounces extra-sharp cheddar cheese (grated)
Instructions
- Chop the broccoli stems and set them aside. Chop the broccoli florets into bite-sized pieces. 2 heads broccoli
- Melt the butter in a large soup pot over medium-high heat. Add the onions and garlic and cook until the onions are translucent, about 3 minutes. 2 tablespoons butter, 2 medium onions, 3 cloves garlic
- Add the broccoli stems, potato, chicken stock, salt, and pepper to the pot and bring it to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. 1 medium russet potato, 4 cups vegetable or chicken stock, 1 teaspoon EACH: sea salt and pepper
- Add HALF the broccoli florets and simmer the soup for another 5 minutes, or until the potato and broccoli stems are soft. Blend the soup using an immersion blender or carefully working in batches with a regular blender.
- Add the remaining broccoli and the cheddar cheese to the pot and stir well. Let the broccoli cook for 3-4 minutes to soften the broccoli. 8 ounces extra-sharp cheddar cheese
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular soup recipes
Dairy-Free Tortellini Soup with Creamy Cashew Cream
Taco Soup Recipe
Ginger Carrot Soup with Coconut Milk
Albondigas Soup Recipe (AKA Mexican Meatball Soup)
Broccoli Cheese Soup Recipe
Ingredients
- 2 heads broccoli
- 2 tablespoons butter
- 2 medium onions , chopped
- 3 cloves garlic , smashed with the side of your knife
- 1 medium russet potato , peeled and diced
- 4 cups vegetable or chicken stock
- 1 teaspoon EACH: sea salt and pepper
- 8 ounces extra-sharp cheddar cheese , grated
Instructions
- Chop the broccoli stems and set them aside. Chop the broccoli florets into bite-sized pieces. 2 heads broccoli
- Melt the butter in a large soup pot over medium-high heat. Add the onions and garlic and cook until the onions are translucent, about 3 minutes. 2 tablespoons butter, 2 medium onions, 3 cloves garlic
- Add the broccoli stems, potato, chicken stock, salt, and pepper to the pot and bring it to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. 1 medium russet potato, 4 cups vegetable or chicken stock, 1 teaspoon EACH: sea salt and pepper
- Add HALF the broccoli florets and simmer the soup for another 5 minutes, or until the potato and broccoli stems are soft. Blend the soup using an immersion blender or carefully working in batches with a regular blender.
- Add the remaining broccoli and the cheddar cheese to the pot and stir well. Let the broccoli cook for 3-4 minutes to soften the broccoli. 8 ounces extra-sharp cheddar cheese
