If you’re anything like me, you know that a big bowl of Broccoli Cheese Soup is hard to beat—especially when the weather cools down. As a lifelong soup lover, this one ranks at the top of my list. It’s rich, creamy, and absolutely loaded with big, tender broccoli florets in every bite. The cheesy goodness ties it all together for that perfect balance of hearty and comforting.
This easy broccoli cheese soup is ideal for busy weeknights because it comes together quickly in one pot, yet it’s cozy enough for a slow weekend lunch or dinner. Even better? The leftovers are just as delicious the next day—if not better!Whether you're serving it with crusty bread, a warm roll, or just enjoying it by the spoonful, this creamy broccoli cheddar soup is sure to become a family favorite. Trust me—you’ll want to make a double batch.
Although this soup is amazing in the fall and winter, I’m a 'let’s have soup all year long!' kind of gal!"
If you love soup as much as me try these soon, Chunky Chicken Vegetable Soup and Beef Vegetable Soup.
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Ingredients
- small onion
- large carrot
- butter
- chicken broth
- velveeta cheese
- frozen broccoli florets or chopped broccoli
- half and half
- corn starch
- pepper
- seasoned salt
See recipe card for quantities.
Instructions
This soup comes together quickly. I like to prep all of my ingredients first so that I can just glide from step to step. In a soup pot melt the butter completely then add the carrots and onion. Cook these until they are completely tender. Add the broth and cubed up American cheese. Stir this frequently until it is hot and completely melted. Add in the broccoli. I luse whole florets then chop up the stalks into small pieces for some variety. Pour in the half and half and continue to stir, making sure nothing sticks to the bottom. Heat this through but do not boil. Once it is heated all the way through you can decide if you want it thicker. I like a thick broccoli soup. So if I am serving the same day I add all of the cornstarch slurry. If I am serving the next day I start with half and add more the next day if needed. Once the slurry is added stir constantly to thicken up, being sure to scrape the bottom so the cheese does not stick. That is all! It is ready to serve!
Hint: I like to use the 12 oz size bag of florets and honestly sometimes more. I measure this with my heart!
Substitutions
This is a classic Broccoli and Cheese Soup recipe. But if you do not like carrot, simply leave it out. Matchstick carrots are also a great variety.
Variations
Serving this can be fun! Serve it in a fun bowl with crackers or bread. Serve in an actual bread bowl then uses pieces of that bread to dip. Or for an even heartier meal serve a big scoop over a baked potato. This is a favorite way of mine!
Equipment
A nice soup pot is worth the money and storage space. One with a heavy bottom will help with creamy soups from sticking quite as quickly. Here is a link to a good one!
Storage
This soup is so great for left overs! Keep in an airtight container in the fridge for up to 4 days.
Top Tip
Dice up the cheese into smaller cubes for a quicker melting process!
Story Time
I first had this recipe when I was dating my husband! About 29 years ago. His mom made it for us one night and I was hooked! This is her recipe and I have loved it all these years since! And in the picture below you can spot one of her yummy loaves of sourdough too!
More Soups
Looking for other recipes like this? Try these:
Desserts
Broccoli Cheese Soup
Ingredients
- 1 small onion diced
- 1 large carrot diced
- 4 tablespoon butter
- 19 oz chicken broth 2 cans
- 1 pound American cheese loaf diced
- 12-16 oz frozen broccoli florets thaw before adding to soup
- 1 pint half and half
Cornstarch Slurry
- ¼ cup corn starch
- ½ cup water
Instructions
- In a soup pot melt the butter completely then add the carrots and onion. Cook these until they are completely tender.
- Add the broth and cubed up American cheese. Stir this frequently until it is hot and completely melted. Making sure not to let it stick to the bottom.
- Add in the broccoli. I luse whole florets then chop up the stalks into small pieces for some variety. Pour in the half and half and continue to stir, making sure nothing sticks to the bottom. Heat this through but do not boil.
- Make corn starch slurry by adding the corn starch and water together and mixing well. Once it is heated all the way through you can decide if you want it thicker. I like a thick broccoli soup. So if I am serving the same day I add all of the cornstarch slurry. If I am serving the next day I start with half and add more the next day if needed. Once the slurry is added stir constantly to thicken up, being sure to scrape the bottom so the cheese does not stick.
Maddy Graf says
My new favorite comfort meal! Subbed bone broth for extra protein but I have made it with regular chicken broth before too and turned out great both times!
Misty Tannery says
Love the bone broth idea! So glad you like it!
Courtney says
Love how easy this was to bring together! The only change I made was to use some veggie broth and double the carrots since I had an extra one that needed to be used. So good!
Misty Tannery says
I love using Veggie broth when I have it on hand! And extra veggies is always a bonus!