Broccoli Cheese Soup
This homemade broccoli cheese soup is thick, creamy, and loaded with sharp cheddar — the kind of soup that makes you close your eyes with that first bite. It starts with a simple cream of chicken soup base (butter, flour, and chicken broth), then gets loaded up with broccoli, carrots, and plenty of cheese. One pot, basic ingredients, ready in under an hour. And a little smoked paprika gives it something extra special that sets it apart from every other broccoli cheese soup recipe out there.
A Recipe Inspired by Our Community
I love it when a recipe comes together because of the people who watch our videos. That’s exactly what happened with this broccoli cheese soup.
We recently had a viewer leave a comment on our Cream of Chicken Soup video. She told us that she had taken that cream of chicken soup recipe and turned it into a broccoli cheese soup. And honestly, I thought that was such a great idea. Our cream of chicken soup has been one of our most popular recipes, and when she mentioned what she’d done with it, I just knew I had to try my own version.
The Cream of Chicken Connection
Now, I didn’t do exactly what she did — I’m sure her version was wonderful too — but the concept was brilliant. That cream of chicken soup has the perfect base for this kind of dish. You’ve already got your butter and flour roux for thickness, your chicken broth for flavor, and your cream for richness. All we needed to do was add the broccoli, some carrots, and come in with a good sharp cheddar cheese at the end.
If you’ve already made our cream of chicken soup, you’re going to recognize the first several steps here. And if you haven’t made it yet, don’t worry — this recipe stands completely on its own. But I do think once you try both, you’ll see why that cream of chicken base is so versatile.
What I love about this story is that it’s exactly what Mary Katherine’s Table is all about. We share ideas. We help each other. And we all become better cooks along the way. So thank you to the viewer who planted this seed — this one’s for you.
Broccoli Cheese Soup
Prep Time: 15 minutes Cook Time: 35–45 minutes Total Time: About 1 hour Servings: 6–8
Ingredients
For the soup base:
- 1 stick (½ cup) butter
- 1 medium onion, diced (sweet, yellow, or white — whatever you have)
- 2–3 cloves garlic, minced (or 1–2 good squeezes from a tube)
- 1 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
For the broccoli and cheese:
- 24 oz frozen broccoli (two 12 oz bags), thawed and well drained
- 1 medium carrot, diced fine or shredded
- 3 cups sharp cheddar cheese, shredded (plus extra for topping)
- A splash of heavy cream
Seasonings:
- 1 tsp salt (plus more to taste — you’ll likely need about ¾ tsp more)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika (regular paprika works too, or leave it out if you prefer)
Optional toppings:
- Extra shredded cheddar
- Croutons
Instructions
- Start with the butter and onion. Melt one stick of butter in a Dutch oven or large pot over medium-low heat. Add your diced onion and let it cook for about 2 minutes until it starts to soften. You don’t want the pan too hot here — especially with a Dutch oven, once it gets hot it stays hot, so starting low gives you more control.
- Add the garlic. Give it 1–2 good squeezes of minced garlic (or your chopped fresh garlic) and let it cook for about 30 seconds to 1 minute. Just enough to wake up the flavor.
- Build the roux. Sprinkle in 1 cup of flour, stirring as you go. It’s going to look thick and a little bit like wet sand — and that’s exactly what you want. Let this cook for 2–3 minutes, stirring so it doesn’t stick.
- Add the chicken broth. Pour in your 4 cups of chicken broth and switch to a whisk. This will help break up all those flour pieces. Don’t worry if it looks lumpy at first — keep whisking and it will smooth right out and start to thicken.
- Add the carrots, milk, and seasonings. Stir in your diced or shredded carrot, 2 cups of milk, and all of your seasonings — salt, garlic powder, onion powder, and smoked paprika. Give it all a good stir and keep the heat on medium-low.
- Prep the broccoli while the soup base simmers. Place your frozen broccoli in a colander and run hot water over it to thaw. Then press it with paper towels to get out as much water as possible. This is an important step — if the broccoli is too wet, it’ll make your soup watery. Take an extra minute here and you’ll be glad you did.
- Add the broccoli, cream, and cheese. Stir in the drained broccoli, a splash of heavy cream, and your 3 cups of sharp cheddar. Turn the heat to low, put the lid on, and let everything simmer together for about 20–30 minutes. Come back and stir it 2–3 times during this period to keep it from sticking, especially after you’ve added the cheese.
- Taste and adjust. Here’s a tip — because we’re adding broccoli and carrots to what was originally a cream of chicken soup recipe, you’ll probably need a bit more salt than the base recipe calls for. I went back and added about another ¾ teaspoon. Just taste it and trust your own palate.
- Serve it up. Ladle into bowls and top with a little extra shredded cheese and some croutons. That’s it — thick, creamy, cheesy broccoli soup that your whole family is going to love.
A note on the broccoli: I left mine in nice big chunks because that’s how we like it. But if you prefer a smoother soup, you can chop the broccoli into smaller pieces before adding it, or use an immersion blender at the end to break it down. Either way works great.
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Absolutely. Fresh broccoli works beautifully in this soup. You’ll want to chop it into bite-sized florets and add it at the same point in the recipe. It may need a few extra minutes of simmer time to get tender, so just check it with a fork before serving.
What kind of cheese works best for broccoli cheese soup?
Sharp cheddar is my go-to because it has the most flavor and melts nicely into the soup. But mild or medium cheddar works fine too. Some people like to use a combination of cheddar and a little Velveeta or American cheese for extra creaminess. Use what your family enjoys.
Can I make this without a Dutch oven?
Of course. A regular large soup pot works just fine. The Dutch oven holds heat really well, which is nice for a slow simmer, but it’s not required at all.
Why does the soup look lumpy after I add the flour?
That’s completely normal — don’t worry about it. When you add the chicken broth and start whisking, those lumps will break right up and the soup will get smooth and creamy. Just keep whisking and trust the process.
What does the smoked paprika add? Can I leave it out?
The smoked paprika gives the soup a subtle warmth and depth that sets it apart. You can definitely taste it, so if you’re a fan, you’ll love it in here. If it’s not your thing, just leave it out — the soup will still be delicious without it. Regular paprika is a milder alternative if you have that instead.
How do I keep the broccoli from making the soup watery?
The key is thawing and draining the frozen broccoli really well before adding it. Run hot water over it in a colander, then press it with paper towels until you’ve gotten out as much moisture as you can. That extra minute of effort makes a big difference in the final consistency.
Can I use a different broth besides chicken?
Vegetable broth is a great substitute if you want to keep this vegetarian (just skip the cream of chicken connection and use it as a standalone recipe). Bone broth also works well and adds extra richness. I wouldn’t recommend beef broth — the flavor would be too heavy for this soup.
How thick should broccoli cheese soup be?
It should be thick enough to coat the back of a spoon nicely — thicker than a regular soup but not as thick as a chowder. The flour roux is what gives it that body. If your soup seems too thick, add a little more milk or broth, a splash at a time, until you get the consistency you like. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.
Can I make this soup ahead of time?
Yes! This soup reheats really well. Store it in the refrigerator for up to 3–4 days. When you reheat it, do so over low heat on the stove and stir frequently. You may need to add a splash of milk because it will thicken up as it sits in the fridge. It also freezes well for up to 2–3 months — just thaw overnight in the fridge before reheating.
What goes well with broccoli cheese soup?
This soup pairs beautifully with crusty bread, a grilled cheese sandwich, or our garlic cheese biscuits (we have a video for those too!). A simple side salad rounds it out nicely if you want something lighter alongside it. Even just some crackers on the side make it a complete meal.
Broccoli Cheese Soup
Ingredients
For the soup base:
- 1 stick ½ cup butter
- 1 medium onion diced (sweet, yellow, or white — whatever you have)
- 2-3 cloves garlic minced (or 1–2 good squeezes from a tube)
- 1 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
For the broccoli and cheese:
- 24 oz frozen broccoli two 12 oz bags, thawed and well drained
- 1 medium carrot diced fine or shredded
- 3 cups sharp cheddar cheese shredded (plus extra for topping)
- A splash of heavy cream
Seasonings:
- 1 tsp salt plus more to taste — you’ll likely need about ¾ tsp more
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika regular paprika works too, or leave it out if you prefer
Optional toppings:
- Extra shredded cheddar
- Croutons
Instructions
- Start with the butter and onion. Melt one stick of butter in a Dutch oven or large pot over medium-low heat. Add your diced onion and let it cook for about 2 minutes until it starts to soften. You don't want the pan too hot here — especially with a Dutch oven, once it gets hot it stays hot, so starting low gives you more control.
- Add the garlic. Give it 1–2 good squeezes of minced garlic (or your chopped fresh garlic) and let it cook for about 30 seconds to 1 minute. Just enough to wake up the flavor.
- Build the roux. Sprinkle in 1 cup of flour, stirring as you go. It's going to look thick and a little bit like wet sand — and that's exactly what you want. Let this cook for 2–3 minutes, stirring so it doesn't stick.
- Add the chicken broth. Pour in your 4 cups of chicken broth and switch to a whisk. This will help break up all those flour pieces. Don't worry if it looks lumpy at first — keep whisking and it will smooth right out and start to thicken.
- Add the carrots, milk, and seasonings. Stir in your diced or shredded carrot, 2 cups of milk, and all of your seasonings — salt, garlic powder, onion powder, and smoked paprika. Give it all a good stir and keep the heat on medium-low.
- Prep the broccoli while the soup base simmers. Place your frozen broccoli in a colander and run hot water over it to thaw. Then press it with paper towels to get out as much water as possible. This is an important step — if the broccoli is too wet, it'll make your soup watery. Take an extra minute here and you'll be glad you did.
- Add the broccoli, cream, and cheese. Stir in the drained broccoli, a splash of heavy cream, and your 3 cups of sharp cheddar. Turn the heat to low, put the lid on, and let everything simmer together for about 20–30 minutes. Come back and stir it 2–3 times during this period to keep it from sticking, especially after you've added the cheese.
- Taste and adjust. Here's a tip — because we're adding broccoli and carrots to what was originally a cream of chicken soup recipe, you'll probably need a bit more salt than the base recipe calls for. I went back and added about another ¾ teaspoon. Just taste it and trust your own palate.
- Serve it up. Ladle into bowls and top with a little extra shredded cheese and some croutons. That's it — thick, creamy, cheesy broccoli soup that your whole family is going to love.
