This Broccoli Cheddar Soup is thick, creamy, cheesy, and easy to make. This is a great soup for a chilly night.

Broccoli Cheese Soup


I blasted my heater on the way to the gym today. It was a chilly 68 degrees. Don’t laugh. This Arizona/Florida girl likes the heat. Anytime I have to put real shoes on, besides my flip flops, I get grumpy and agitated. The cool front had me craving some real comfort food and it seems like I always turn to soup for that.

Broccoli Cheddar Soup

Let me tell you something about broccoli cheese soup. A couple of years ago I was in charge of making soup for 250 women.

We had a couple of different flavors but the broccoli cheese soup was gone WAY before the others. It tends to be a crowd favorite. This soup is thick, creamy, cheesy, and easy to make. I love the flavor that the Swiss cheese adds.

Broccoli Cheddar Soup


Broccoli Cheese Soup

Broccoli Cheese Soup

4.83 from 17 votes
Broccoli cheese soup tends to be a crowd favorite. This soup is thick, creamy, cheesy, and easy to make. I love the flavor that the Swiss cheese adds.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings


  • 3 cups broccoli florets
  • 1/4 cup butter (4 tablespoons)
  • 1 small onion, diced finely, (about 1/2 cup)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups milk
  • 1 ¾ cups chicken broth
  • 1 ½ cup shredded cheddar cheese, preferably sharp or extra sharp
  • 1/2 cup shredded Swiss cheese


  • Cook the broccoli in a glass bowl with a few tablespoons of water covered in saran wrap in the microwave for 3-4 minutes while you prepare the rest of the soup.
  • In a medium pot, melt butter then add the onions. Cook for a few minutes until soft. Add the flour, salt and pepper. Cook together, stirring constantly, for 2 minutes then slowly whisk in milk and chicken broth. Heat on medium heat until soup starts to thicken, about 5-8 minutes. The soup will still be thin until you add the cheese in the next step.
  • Reduce heat to very low and add cheeses and stir until completely melted. Stir in cooked broccoli. Add more salt and pepper to taste, if needed. If you need to thin it out you can whisk in some more milk or chicken broth. If it's too thin, you can simmer it a bit longer to thicken it up.
  • Serve immediately. Makes 4 servings.


Source: slightly adjusted from Mel's Kitchen Cafe
Serving: 1g, Calories: 464kcal, Carbohydrates: 20g, Protein: 21g, Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 100mg, Sodium: 754mg, Potassium: 496mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1516IU, Vitamin C: 63mg, Calcium: 614mg, Iron: 1mg
Cuisine: American
Course: Soup
broccoli cheddar soup