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Broccoli Cheese Soup

April 20, 2020 By Dawn 11 Comments

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Broccoli Cheese Soup is a soup that is choked full of broccoli in a creamy cheese base soup. It is a simple soup that is so easy to make you will be making it over and over again.

Side angle view of cheese broccoli soup in a white bowl.

With spring finally here, I know many of you are starting to think of lighter recipes, but there are still cool/cold days ahead where a hot bowl of soup will be a welcomed meal.

Over head view of broccoil cheese soup with a spoon on the side.

My mom gave me a recipe for broccoli cheese soup sometime ago, she has made this soup often and she wanted to share it with me, knowing how I enjoy soups.

At first, I stuck the recipe in my recipe box and forgot about it. But, one day I saw the recipe as I was going through my recipes. I decided to make it and now it is one of my favorite broccoli soup recipes.

I love how easy and quick this soup is to make, and I am sure that you will love it too.

Side view of broccoli soup with cheese on top of the soup.

Helpful Tips:

  • I like a lot of broccoli in my cheese soup, but if you would like less broccoli in this soup that works too. I have made it with two cups of broccoli instead of the three that I added to this one and it is just as delicious.
  • This recipe calls for chicken bouillon cubes if you prefer you can use chicken broth to cook the broccoli in.
  • Use an immersible blender to chop up the broccoli after it cooks for this soup. Don’t worry if you don’t have the broccoli chopped fine, so larger pieces give the soup some texture.
  • If you don’t have an immersible blender that is fine, just cut the broccoli into smaller pieces before you cook it for the soup.
  • This soup can be kept in the refrigerator for up to three days.
  • If you have more soup than you can eat in three days you can freeze this soup. Use an airtight container or freezer bags work well.

Step for making Broccoli Cheese Soup

Step one

Cut the broccoli into small pieces and add to a medium saucepan. Add the 1 1/2 cups of water and cook the broccoli until tender.

Chopped broccoi in a bowl with a bag of cheese on the side.
Broccoli in a saucepan.
Onion and butter in a skillet.

Step two

While the broccoli is cooking start the base of the soup. Add the onion and butter to a large skillet and cook until the onion is tender.

Step three

Once the onion is tender add the flour and pepper to the skillet. Stir in until the flour is combined with the butter and onions. Cook for about a minute.

Cooked onions in a skillet.
Add the flour and pepper in the skillet.
Add the milk to the skillet.

Step four

Slowly add the milk to the skillet stirring constantly. Add the bullion cubes. Turn up the heat slightly and bring the soup to a boil, cook until the soup begins to thicken.

Step five

Add the shredded cheese and stir until the cheese is melted.

Add the cheese and bouillion to the skillet.
The broccoli has been chopped.

 

Step six

Once the broccoli is done cooking use the immersible blender and chop up the broccoli.

Step seven

Add the broccoli and water to the soup and mix until well combined. Continue to cook for about 10 minutes. Serve.

Add the choped broccoli to the soup base.
Broccoli soup in a skillet.

Looking for more soup recipes? Check out these delicious soup recipes:

  • Slow Cooker Potato Leek Soup
  • Cauliflower Cheese Soup
  • Vegetable Chicken Barley Soup

Over looking broccoli soup in a white bowl.

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Side angle view of cheese broccoli soup in a white bowl.

Broccoli Cheese Soup

Dawn
Broccoli Cheese Soup is a soup that is choked full of broccoli in a creamy cheese soup base. It is a simple soup that is so easy to make you will be making it over and over again.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine American
Servings 5 servings
Calories 222 kcal

Ingredients
  

  • 2 to 3 cups broccoli chopped
  • 1 1/2 cups water
  • 2 tablespoons butter
  • 1/4 cup onion chopped
  • 3 tablespoons flour
  • 1/4 teaspoon black pepper
  • 2 cups milk
  • 2 cubes chicken bouillon
  • 1 cup cheddar cheese

Instructions
 

  • Cut the broccoli into small pieces. Add to a medium saucepan with 1 1/2 cups of water. Cook until tender about 8 to 10 minutes.
  • While the broccoli is cooking start the soup base. Add the butter and onion to a large skillet.
  • Cook the onion over medium heat for 3 to 5 minutes until it is tender.
  • Add the flour and pepper to the skillet and stir until well combined. Cook for about 1 minute.
  • Slowly add the milk stirring constantly. Cook until the soup base begins to thicken slightly.
  • Turn the heat back to medium and add the cheese and bouillon cubes and stir until the cheese is melted.
  • Once the broccoli is tender remove from the heat do not remove the water. With an immersible blender chop the broccoli leaving a few larger pieces.
  • Add the broccoli and the water to the soup and blend in. Continue to cook for about 10 minutes. Serve.

Notes

  1. Use 2 cups of broccoli if you prefer less broccoli in the soup. If you like a soup filled with broccoli use 3 cups.
  2. Store in the refrigerator for up to 3 days.
  3. If you would like to freeze this soup. Place it in a freezer airtight container or a freezer bag.
Nutrition information is an estimate and may vary with brands of ingredients used.
Keyword Broccoli cheese soup, broccoli cheesy soup, broccoli soup

This recipe was originally published on August 31, 2012. It has been updated with new content and pictures on April 20, 2020.


Filed Under: Soup

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Reader Interactions

Comments

  1. Karen @ BakingInATornado

    August 31, 2012 at 4:52 pm

    I have to admit that with it being in the high 90s here today I’m not thinking about soup quite yet, but when I do, this will be on the list!

    Reply
  2. Nina Bille

    August 31, 2012 at 8:46 pm

    Broccoli & cheddar cheese must be a win-win combination … Delicious!

    Reply
  3. Michele Marriott

    September 1, 2012 at 1:01 am

    I’m looking forward to fall and this recipe should be perfect for game-day Saturdays! Thanks for visiting my blog earlier. It’s always good to meet other bloggers! Enjoy your weekend!

    Reply
  4. Lizzy Do

    September 1, 2012 at 2:04 pm

    We have a rainy holiday weekend ahead…soup finally sounds perfect for the menu! Your broccoli cheese looks amazing~

    Reply
  5. Reeni

    September 2, 2012 at 1:15 am

    Broccoli cheese soup is one of my all time favorites! This is a yummy bowl of comfort!

    Reply
  6. Kitchen Riffs

    September 2, 2012 at 3:23 pm

    Broccoli and Cheese Soup is a classic! And I’ve never made it! How can that be? Anyway, nice recipe – looks like it has great flavor (and I’d want a bit more broccoli, too). I’ve already begun making soups, so this is timely. Thanks for this.

    Reply
  7. angiesrecipes

    April 21, 2020 at 8:23 am

    That looks nice! Wish my husband ate broccoli…can never trick him to eat some.

    Reply
  8. Alex

    April 21, 2020 at 7:58 pm

    Would love to curl up on the sofa with a bowl of this!

    Reply
  9. David @ Spiced

    April 22, 2020 at 7:17 am

    5 stars
    Hey, I’ve got all of the ingredients to make this! We almost always pick up broccoli as we love roasting it for an easy side dish. But it’s still soup season here – mid-40’s today – and this soup sounds like an awesome lunch idea! Thanks for sharing, Dawn!

    Reply
  10. John / Kitchen Riffs

    April 22, 2020 at 9:01 am

    LOVE this soup — such nice comforting flavor. And we all need comfort during these trying times, don’t we? Thanks!

    Reply
  11. Karen (Back Road Journal)

    April 29, 2020 at 1:18 pm

    Living in Florida, we don’t get much of what you call soup weather but that doesn’t keep me from wanting a bowl of that soup. ๐Ÿ˜Š

    Reply

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Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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Updated on January 7, 2022