After making it dozens of times, I still keep coming back to this broccoli cheese soup again and again (and again), because it’s just so simple. There’s no long list of ingredients. There are no added thickeners. And did I mention easy? Yes. Yes, I did.
Ingredients & Substitutions
Here I explain the best ingredients for homemade broccoli cheese soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Broccoli – This is the obvious ingredient in all broccoli cheese soup recipes, though I’ve made a cheesy cauliflower soup using similar ingredients as well. I prefer the texture of mainly florets, but broccoli stems or even broccolini work just fine. Use fresh broccoli for the best texture (chop it into bite-size pieces), though frozen works, too. Frozen broccoli is usually pre-blanched, so it might cook a little quicker once it thaws in the soup (go ahead and toss it in frozen!). Garlic – Fresh minced garlic gives the best flavor, but you can use the kind in a jar for convenience. I’m all for shortcuts! I didn’t list oil or butter in the ingredients because everyone has it, but you may want to add some when sauteing the garlic. (Okay, I admit, it’s also because I created this recipe a long time ago and didn’t have the experience I have now with writing recipes — but I’m keeping it the same since this is such an OG Wholesome Yum recipe.) Cream – I use heavy whipping cream because it gives the richest taste and makes the thickest broccoli and cheese soup, since it reduces well when you simmer it. But you can also use half and half or even milk — the result will just be a bit thinner, and you’ll have to watch the heat to avoid curdling. Broth – I prefer the flavor of my homemade chicken broth when I have it on hand, but you can also use reduced sodium store-bought (I’ve used this one many times) or bone broth (for extra nutrition), chicken stock, or vegetable broth (to keep it vegetarian). Whatever kind you use, I recommend a reduced-sodium broth, because otherwise the soup turns out too salty — and this is coming from a person who loves salt! Shredded Cheddar Cheese – I prefer sharp cheddar cheese, but technically other cheeses that melt well also work. The recipe works best with pre-shredded cheese that comes in a bag, because those are less prone to clumping. No flour, starches, or artificial thickeners are necessary — which I am just so pleased with, in case you can’t tell yet. 😉
To be fair, this makes a very basic broccoli soup recipe. The ingredients and flavors are not complex. This is intentional! I wanted to keep it simple so that it’s very accessible to just about anyone. If you want to change it up, see my tips below on what you can add.
How To Make Broccoli Cheese Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Saute Garlic
Cook it in a large pot or my favorite Dutch oven, until fragrant. I typically add a little oil or butter here as needed.
Add Broth, Cream, And Broccoli
Add the chicken broth, heavy cream, and chopped broccoli. Simmer until the broccoli is tender. This part starts to smell so good!
Make It Thick & Cheesy
Now you have a decision to make! Do you like your broccoli soup super smooth or with chunks of broccoli? You actually have 3 options here to finish it off. I’ve made it all 3 ways, but love the combination version the most!
Pieces – Leave all the broccoli florets whole. To do this, add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. This will help thicken the broccoli cheese soup. (See tips below to avoid clumping.) Pureed – Pureeing is an excellent way to get a thicker soup, because the broccoli thickens it. Transfer to a blender and blend until smooth, or use an immersion blender (I have this one). Combination (recommended) – Puree the soup, but reserve 1/3 as florets. Thank you to a reader for suggesting this — it’s the best of both worlds and the only way I make it now! To do this, remove about 1/3 of the florets using a slotted spoon, blend using an immersion blender, then return the florets to the pot. (You can also adjust how much of the broccoli you want to puree — the more broccoli you puree, the thicker your broccoli soup will be.)
Ways To Thicken The Soup
The cheese thickens this broccoli cheese soup well enough for me, but I know that some people like a really, really thick broccoli cheddar soup. Here are some options I tested for you:
Keep the heat low when adding the cheese. This is super important! If it’s too hot, the cheese can seize and clump. Cut the broccoli florets small. First of all, smaller florets = faster simmer time. Second, the cheese tends to stick to larger pieces more. And finally, it’s easier to eat with smaller pieces! Use pre-shredded cheese OR add a de-clumping agent. This recipe for broccoli cheese soup works best with pre-shredded cheese that comes in a bag. If you shred a block of cheese yourself, or if your shredded cheese already seems clumpy to begin with, toss it with a little cornstarch or arrowroot powder (my go-to cornstarch substitute), before adding to the soup. Add cheese a little at a time and stir constantly. If you dump it in at once, it will clump more. Don’t forget to stir, stir, stir!
Add more cheese – The more cheese you add, the thicker your broccoli and cheese soup will be! This is the easiest option, but keep in mind it still won’t be as thick as using an actual thickener. Add cream cheese – Melt in some cream cheese (in small chunks) to help it thicken. Puree it – Blending the soup partially is my preferred method. See above! Use a thickener – Arrowroot powder or cornstarch are the best options if you want to go this route. Tossing the shredded cheese in one of these before adding to the soup will help it melt better and thicken better. If you need a low carb option, whisk 1/4 to 1/2 teaspoon of xanthan gum with some water (or broth from the soup), then whisk the mixture into the soup at the end. Simmer it – You’ll notice this broccoli and cheese soup recipe contains heavy cream, which reduces when you simmer it enough. (This is also the way I thicken Alfredo sauce!) So, sometimes all the soup needs is to simmer for longer.
Recipe Variations
Once you’ve mastered the basic process, it’s so easy to customize this easy broccoli cheese soup recipe. Try adding:
Your favorite spices – My fave is Italian seasoning! Some fresh cracked black pepper is also delicious. Other veggies – Saute onions (yellow onion works well) together with the garlic, or add cauliflower, carrots, or bell peppers later on (see tips below). Like my healthy vegetable soup, you can add just about any veggie you like. One of my personal favorites to add is sun-dried tomatoes. Proteins – Make it a complete meal with some shredded chicken or ground sausage. Cooked bacon is also a popular option!
Storage Instructions
Store: Broccoli cheese soup stores well. Keep it in an airtight container in the refrigerator for up to 5 days. I love making this ahead for the week, because it tastes just as good for days! I often enjoy it for lunch with a Caprese salad, or a Big Mac salad when I want something more hearty. Reheat: Warm up the soup on the stove top over low heat, or in the microwave on medium to low power. Sometimes it separates a bit after a while, but usually comes back together after you reheat while stirring frequently. If that doesn’t help, you can also puree it in a blender to bring it back together. Freeze: I often have individual portions of this soup stashed in my freezer for lunch. Simply let it cool to room temperature, then freeze flat in freezer bags or in a freezer safe container for up to 3 months.
More Creamy Soup Recipes
Love creamy soups as much as I do? Here are some of my other go-to types:
Go easy on anything that has added salt, like bacon. This broccoli cheese soup is already salty to begin with, due to the cheese and broth. Add any other ingredients after the cheese melts first. Otherwise, the cheese might stick to the add-ins and have issues melting. If your other add-ins need to cook, temporarily remove them with a slotted spoon once they are cooked, melt in the cheese, and then return them to the pot.
My Tools For This Recipe
Dutch Oven – This is my fave because it maintains even heat and looks pretty going straight to the dinner table. You can also use a large pot. Immersion Blender – For pureeing the soup, if you choose to do that. Soup Bowls – Shown in my video below.
Please enter your first name for your account. Your saved recipe will also be sent to your email. IMPORTANT: See my tips in the post above for best results when melting the cheese! 📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle and Keto Ebook Bundle!
