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bowl of broccoli cheese soup topped with bacon, sour cream and shredded cheese

Broccoli Cheese Soup

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Deliciously creamy Broccoli Cheese Soup packed with veggies and wonderful cheesy flavor! This comforting soup recipe is easy to make and tastes so much better than the restaurant version. Top it with a dollop of sour cream and crispy bacon crumbles for a loaded broccoli cheese soup!
Course Main, Soup
Cuisine American
Keyword broccoli and cheese soup, broccoli cheese soup
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6 servings
Calories 464
Author Kim


  • 1 tablespoon olive or avocado oil
  • 1/2 large onion finely diced
  • 1-2 cloves garlic minced
  • 4 tablespoons butter
  • 4 cups finely chopped broccoli florets
  • 2 medium to large carrots grated or finely diced
  • 1/2 cup flour
  • 1 teaspoon salt plus more to taste
  • 1/4 teaspoon ground black pepper plus more to taste
  • 8 cups vegetable broth
  • 8 ounces 2 cups sharp or extra sharp cheddar cheese, grated
  • 1 cup heavy cream


  • Heat oil in a large pot over medium to high heat. Add the onion and cook, stirring often until softened and translucent, about 5 minutes. Then, add garlic and cook for 30-60 seconds or just until fragrant.
  • Add the butter, broccoli and carrots. Stir while cooking over medium heat for a few minutes to give the veggies a chance to soften.
  • Reduce heat. Add the flour, salt and pepper. Stir in quickly. The flour won’t absorb completely, but mix it into the veggies as much as possible.
  • Add the broth. Cook over medium heat for about 20 minutes. Soup should thicken slightly.
  • Stir in the grated cheese and the heavy cream. Serve immediately - but next day leftovers are even better! We love ours served with crusty bread and topped with a dollop of soup cream and some crispy bacon crumbles for a loaded broccoli cheese soup. Enjoy!


Storing leftovers. Let the soup cool completely and place it in airtight containers in the refrigerator for up to about 4 days. Simply rewarm in the microwave or on the stovetop until heated through. I do not recommend freezing this soup.


Serving: 1serving | Calories: 464kcal | Carbohydrates: 21g | Protein: 13g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1992mg | Potassium: 354mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5638IU | Vitamin C: 56mg | Calcium: 341mg | Iron: 1mg