This creamy broccoli cheese soup comes together in minutes and tastes far better than Panera’s version. It’s a perfect lunch served with warm fresh bread.
Hi, I’m Sarah from Whole and Heavenly Oven. I’m excited to share one of my favorite soups on Amber’s blog—comforting, cheesy, and simple to make.
Lately I’ve been craving soup constantly, and my blog archives reflect that. This broccoli cheese soup was on my mind all summer and I finally made it as soon as soup weather returned.
Soup season started about a month ago here and it will be on repeat until the temperatures rise. Break out a large pot and get ready to cozy up.
This broccoli cheese soup has been my go-to lunch the last couple of days. It easily tops chain versions—rich, creamy, and full of real broccoli and sharp cheddar.
The recipe is straightforward: sauté chopped broccoli with onion and garlic until tender, whisk in flour, chicken broth and milk, then simmer until thick. Off the heat, stir in plenty of shredded cheese and a splash of half-and-half for richness.
I don’t measure the cheese exactly—add as much as you like for a velvety finish. Serve the hot soup in bowls with crusty bread for dipping.
Enjoy this easy, crowd-pleasing broccoli cheese soup any day of the week. It’s comforting, cheesy, and simple—perfect for a quick lunch or a cozy dinner.
Recipe details and ingredient list are below so you can make this at home. Leftovers reheat well and stay creamy—store in the fridge for a few days or freeze for longer storage.
Broccoli Cheese Soup
Ingredients
- ¼ cup butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- ¼ cup white whole wheat flour
- 2 cups chicken broth
- 2 cups milk
- 1 cup shredded carrots
- 1 cup chopped broccoli
- 1 cup shredded cheddar cheese
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
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Melt butter in a medium saucepan over medium-high heat. Add the chopped onion and minced garlic and sauté until fragrant and softened.
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Whisk in the flour until smooth. Gradually whisk in the chicken broth and milk until fully combined. Add the shredded carrots and chopped broccoli.
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Bring the soup to a low simmer over medium heat, stirring occasionally, until the vegetables are tender and the soup has thickened.
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Remove the pot from heat. Stir in the shredded cheddar cheese until melted, then add the nutmeg and season with salt and pepper to taste. Serve warm.
Notes
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Hungry for more soup? Try these favorites:
Creamy Chicken Noodle Soup
Creamy White Chicken Chili
