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Creamy Broccoli Cheese Soup

Warm up with a bowl of Creamy Broccoli Cheese Soup. This delicious soup is easy to make and is done in 30 minutes. Perfect for a easy dinner on busy weeknight.

Creamy Broccoli Cheese Soup in white bowl on round placemat

I like Panera’s Broccoli Cheddar Soup and wanted something similar to make at home. This soup is it and it's one of our favorite soups to make at home.

Soup is always a good option when you are looking for an easy dinner idea. If you need more soup recipes some of our favorites are: Spicy Slow Cooker Sausage, Bean And Pasta Soup, Instant Pot Pasta Fagioli Soup or this Tex Mex Hamburger Soup.

This Creamy Cheesy Broccoli Soup is my go to comfort food when it's cold and rainy outside. Nothing like a warm bowl of soup on dreary winter days.

Broccoli Cheese Soup in white bowl on placemat with crackers

Ingredients

See printable recipe card below for specific measurements and complete instructions.

  • butter
  • onion, chopped
  • garlic, minced
  • cornstarch
  • chicken broth
  • large broccoli heads, finely chopped
  • salt and pepper
  • garlic powder
  • paprika
  • onion powder
  • heavy cream
  • shredded triple cheddar blend (white cheddar, sharp cheddar, and mild cheddar)
  • shredded Velveeta cheese

How To Make Creamy Broccoli Cheese Soup

Melt the butter in a large stockpot over medium heat. Add the onion and garlic and cook until translucent. Stir in the cornstarch and cook until simmering.

Pour in the chicken broth and add the broccoli. Season with salt, pepper, garlic powder, paprika, and onion powder. Stir to combine and bring to a simmer. Cook until the broccoli is tender, about 20 minutes.

Chicken broth and broccoli added to stockpot

When the broccoli is cooked, add the heavy cream and bring to a simmer. Stir to combine, then remove from heat and stir in the shredded cheese.

The soup is ready to serve when the cheese is melted and well combined.

Broccoli Cheese Soup simmering in stockpot.

How To Serve Soup

I like to serve this soup in a bowl with a side of crusty French bread, crackers or corn muffins.  It can also be served in a bread bowl which is how I get it at Panera.

How To Store Leftover Soup

Store any leftover soup in an airtight container in the refrigerate for up to 3 days. The best way to reheat it is on the stove-top over medium-low heat.

Recipes Tips, Substitutions and Additions

If you prefer a smooth broccoli cheese soup and are trying to hide the vegetables use an immersion blender to blend everything before adding the cheese. 

If you want to add more vegetables, grated carrots are a great addition to this soup.

I recommend freshly grating your own cheese as it melts more smoothly than pre-shredded cheese.

You can substitute vegetable broth in place of the chicken broth.

Helpful Supplies and Tools

Here are a few items that I recommend and use in my kitchen that are helpful when cooking. (Affiliate links).

Calphalon Classic 6-quart Stock Pot is perfect for cooking soups or pasta.

Every kitchen needs these 100% cotton, soft and absorbent dish towels. They are available in 10 colors and I have them in yellow.

This 9-Speed Immersion Multi-Purpose Hand Blender is perfect for for smoothies, milk shakes, soups and more.

Cheesy Broccoli Soup in white bowl on placemat on white counter.

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I hope you enjoy this Creamy Broccoli Cheese Soup! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!

Creamy Broccoli Cheese Soup in white bowl on round placemat

Creamy Broccoli Cheese Soup

Author: Judy Wilson
Warm up with a bowl of Creamy Broccoli Cheese Soup. This delicious soup is easy to make and is done in 30 minutes.
Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 5

Ingredients
  

  • 4 large broccoli heads, finely chopped
  • ¼ cup butter
  • ½ onion, chopped
  • 3 cloves garlic, minced
  • 4 Tablespoons cornstarch
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • 2 cups heavy cream
  • 1 cup shredded triple cheddar blend (white cheddar, sharp cheddar and mild cheddar)
  • 1 cup shredded Velveeta cheese

Instructions
 

  • Melt the butter in a large stockpot over medium heat. Add the onion and garlic and cook until translucent. Stir in the cornstarch and cook until simmering.
  • Pour in the chicken broth and add the broccoli. Season with salt, pepper, garlic powder, paprika, and onion powder. Stir to combine and bring to a simmer. Cook until the broccoli is tender, about 20 minutes.
  • When the broccoli is cooked, add the heavy cream and bring to a simmer. Stir to combine, then remove from heat and stir in the shredded cheese.
  • The soup is ready to serve when the cheese is melted and well combined.
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