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Home » Main Dish » Soups, Stews, and Chilis » Broccoli Cheese Soup

Broccoli Cheese Soup

By Valerie · December 4, 2019 · Updated May 21, 2020 15 Comments

OP One Pot MD Main Dish
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This creamy, but lightened up Broccoli Cheese Soup recipe is a perfect choice for this time of year. It makes for a quick and easy meal and it is seriously crave-worthy!

Broccoli Cheese Soup in a round bread bowl topped with shredded cheddar cheese.

As much as I love them, I try to stay away from soups with a cream base. There are some people who live in this house who are not afraid of cream and LOVE Broccoli Cheese Soup. These people I speak of also swim about 3 hours a day and have teeny, tiny waistlines.

My version makes us all happy.

In fact, I like this homemade version better than any broccoli soup I’ve ordered at restaurants. Yep, I’m lookin’ at you, Panera.

How to Lighten Up a Cream Based Soup

I’ve reduced the amount of heavy cream called for in this recipe to just 1/2 cup with just 1 cup of whole milk. This is far less than most recipes call for. If you’d like to reduce the fat content even further, go ahead and omit the heavy cream altogether and go with all whole milk.

The ratio of veggies to the dairy is important as well. I want this soup to have a prominent broccoli base. The cream/milk and cheese should only enhance that. Pureed veggies on their own do a lot to add creaminess and structure to soup.

Yes, there is still cheese. You can’t have Broccoli Cheese Soup without cheese and I’m not a fan of the reduced fat variety. So, while you can’t exactly call this a lowfat recipe, it’s definitely a far lighter version than the standard. The best part is that you’d never know it by the taste. It’s creamy, rich, and wonderful!

The true test is putting in front of the guys in my house and watching it disappear.

Broccoli Cheese Soup in a bread bowl shot from over the top.

How to Make Broccoli Cheese Soup

It’s quick. It’s easy. And, it’s all done in one pot on the stove.

The Broccoli Cheese Soup recipe in process - the onion being sauteed in oil and the flour mixed in.

Melt 3 tablespoons butter in a Dutch oven and add diced onion. Cook and stir for a few minutes until the onions have softened. Add the minced garlic. Continue to cook for just a minute or two.

Add flour and cook, stirring, for a couple minutes.

Two in process images of the chicken broth and broccoli added to the pot.

Slowly whisk in low-sodium chicken broth. Turn the heat under the pan to medium-high and cook, stirring, until the mixture comes to a boil. Reduce the heat to low and let it simmer for 2 or 3 minutes to allow the mixture to thicken slightly.

Add the broccoli florets, cover the pot and simmer on low for 25 minutes, or until the broccoli is very tender.

Two in process images of the tender broccoli being pureed with an immersion blender.

Puree the mixture using an immersion blender.

I love my Cuisinart Immersion Blender but don’t fret if you don’t have one. This can also be done by transferring the mixture, in batches, to a food processor or blender and then returning the mixture to the pot.

Two in process images showing the cream, milk, and cheese added to the soup.

Reduce the heat to low and add the whole milk and heavy cream. Heat for about 5 minutes or till warmed through.

Finally, in goes the cheese. Allow the soup to simmer, stirring occasionally, until the cheese has completed melted and then season to taste with a little salt and pepper.

Soup’s on!

A ladle of Broccoli Cheese Soup being lifted from a pot.

What Kind of Cheese is Best for Broccoli Cheese Soup?

I highly recommend you go with a good quality sharp cheddar. I love Tillamook which I pick up at Costco every couple of weeks but any good quality sharp cheddar will do the trick. I also add a little Velveeta. Don’t be afraid, Velveeta is magic. Trust me. It is a fabulous melting cheese and it adds a really familiar and comforting flavor. The soup just wouldn’t be the same without it.

A shot from over the top of Broccoli Cheese Soup topped with cheddar cheese.

There’s something really special about serving this soup in a bread bowl and they are readily available at most grocery stores. I like to save the piece I cut from the top to serve along with the soup for dipping.

A bread bowl full of Broccoli Cheese Soup with torn pieces of bread next to it.

For more chilly weather soup inspiration be sure to check out these favorites:

  • Slow Cooker Vegetable Beef Barley Soup
  • Sweet Potato Coconut Curry Soup
  • Bonnie’s Minestrone

A spoonful of Broccoli Cheese Soup being lifted from the bread bowl.

This post was originally published on March 24, 2012. It has been updated with new images.

Valerie’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. 

Broccoli Cheese Soup in a round bread bowl topped with shredded cheddar cheese.

Broccoli Cheese Soup

This creamy, but lightened up version of Broccoli Cheese Soup is better than any restaurant version. Serve it in a bread bowl for a satisfying meal!
5 from 1 vote
Print Pin Rate
Course: Main Dish, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 331kcal
Author: Valerie Brunmeier

Ingredients

  • 3 tablespoons butter
  • 1 cup onion diced
  • 1 teaspoon minced garlic
  • 3 tablespoons all-purpose flour
  • 3 cups low-sodium chicken broth
  • 16 ounces fresh broccoli florets
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 cup sharp cheddar cheese shredded, plus additional for garnish if desired
  • 4 ounces Velveeta cheese cubed
  • 1/2 teaspoon salt or to taste
  • Fresh ground pepper to taste

Instructions

  • In a Dutch oven, melt butter over medium heat. Add the onions and cook, stirring for a few minutes, or until onions are soft and translucent. Add the garlic and cook and stir for another minute. Add the flour and cook for 2 minutes. Slowly pour in the chicken broth, whisking as you add it. Turn up heat to medium-high and and cook the mixture until it comes to a boil, whisking occasionally. Reduce heat to low and simmer for about 2 or 3 minutes until it begins to thicken. Add the broccoli and place the cover on the Dutch oven. Cook for 25 minutes or until broccoli is very tender.
  • Remove the pot from the heat and puree the mixture with an immersion blender or in batches in a blender or food processor, returning to Dutch oven when you reach the desired consistency. I like to leave some small pieces of broccoli for a little texture.
  • Return the pot to the stove and over low heat, add the milk and cream and simmer for 5 minutes. Add the cheddar and Velveeta cheese and cook and stir until cheese is completely melted. Add salt and taste. Season with additional salt, if needed, and pepper to taste.
  • Serve with additional shredded cheese on the side for garnish.

Nutrition

Calories: 331kcal | Carbohydrates: 17g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 747mg | Potassium: 532mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1378IU | Vitamin C: 70mg | Calcium: 351mg | Iron: 1mg
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A two image vertical collage of Broccoli Cheese Soup with overlay text.

Categories: Main Dish, One Pot, Recipe, Soups, Stews, and Chilis

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Reader Interactions

Latest Comments
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  1. Tina says

    May 4, 2020 at 6:41 pm

    5 stars
    Made this tonight; thought it was pretty good, maybe not quite as good as McAlisters Deli, but best recipe I’ve found to date. Clear and well written recipe. Thank you!

    Reply
  2. Christine C. says

    February 2, 2019 at 10:31 am

    Hi Valerie,
    Can I use frozen broccoli that is thawed instead of fresh? Thank you!

    Reply
    • Valerie says

      February 13, 2019 at 4:27 pm

      I haven’t tried it but I think it would work just fine.

      Reply
  3. Daniel says

    July 20, 2014 at 4:36 pm

    I will definitely make this.

    Reply
  4. Shayla Ebsen says

    April 19, 2012 at 4:08 am

    Yum, yum – broccoli cheddar soup sounds absolutely delicious on this rainy day, especially in a bread bowl. LOVE your blog!! – Shayla

    Reply
  5. Nami | Just One Cookbook says

    March 31, 2012 at 11:40 pm

    I need to try this Velveeta. I’m very curious! Your broccoli cheese soup sounds so good!

    Reply
    • Valerie says

      April 1, 2012 at 9:16 pm

      It melts really well Nami so it’s perfect for grilled cheese sandwiches. It’s a classic.

      Reply
  6. Shelby says

    March 29, 2012 at 3:24 am

    I’m pretty sure I would love your version too! I see you have better than boullion – don’t you just love that stuff?! I can’t live without it.

    Reply
  7. val says

    March 27, 2012 at 3:59 pm

    I go to my local Panera Bread and order broccoli cheese soup all the time. Yours looks even better. YUM

    Reply
    • Valerie says

      March 27, 2012 at 7:54 pm

      Panera’s got a good one. I think that is how one of my boys got hooked on it in the first place! Thanks Val 🙂

      Reply
    • Eddie Correa says

      September 12, 2020 at 2:14 pm

      Can I use all whipped cream instead of whole milk

      Reply
      • Valerie says

        September 19, 2020 at 9:42 am

        Sure! It will be a very rich soup.

        Reply
  8. Maggie says

    March 27, 2012 at 12:21 pm

    Oh, I adore that you put this in a bread bowl! We are big fans of bread bowls and soup around here and I recently even made a broccoli cheese soup in a bread bowl. I guess great minds think alike. 🙂 this is a great reduced-fat version of this soup. Yummers!

    Reply
  9. Baker Street says

    March 26, 2012 at 8:20 am

    Broccoli and cheese is a hard to refuse kind of combination. the soup looks creamy and love the way you presented it Val. 🙂

    Reply
  10. Georgia @ The Comfort of Cooking says

    March 26, 2012 at 7:40 am

    I love a good broccoli cheese soup, and agree that they don’t always need to be weighed down with cream. I make a delicious one with a chicken broth base. This looks fabulous, Valerie! Great recipe for the cooler days.

    Reply

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