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broccoli cheese soup overhead

Broccoli Cheese Soup Recipe

Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 681kcal
This dreamy, creamy Broccoli Cheese Soup is utterly divine! Tender broccoli swimming in a glorious cheese blend.
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  • 2 pounds broccoli
  • 2 tablespoons canola oil
  • Kosher salt & freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 1 medium carrot peeled and diced
  • 2 medium cloves garlic finely chopped
  • 3 cups low-sodium chicken stock. *See note.
  • cups whole milk
  • 1 small russet potato peeled and diced
  • 8 ounces deli-style American cheese white or orange, diced
  • 8 ounces shredded sharp cheddar cheese
  • 4 ounces shredded Gruyere cheese
  • 1 teaspoon mustard powder
  • Pinch of grated fresh nutmeg
  • Pinch of crushed red pepper flakes
  • Optional Garnish: Homemade croutons


  • Cut off hard ends of broccoli stems and then separate into florets and stems. Cut the broccoli into bite-size pieces.
  • Heat oil in a large Dutch oven set over medium-high heat until shimmering. Add florets and cook until charred on the bottom. Stir and season with salt and pepper. Cook about 1 minute more, stirring occasionally. Transfer to a paper towel-lined plate to cool and set aside until ready to add before serving.
  • Reduce the heat to medium and add butter, onion, carrot and broccoli stems. Season very lightly with salt and pepper. Cook, stirring often until tender, but not browned, about 5 minutes. If the vegetables start to brown, reduce the heat to medium-low.
  • Add garlic and cook 30 seconds – just until bloomed.
  • Add chicken stock, milk and potato to the vegetable mixture and bring to a boil over medium-high heat. Reduce to barely a simmer and cook, stirring often, until vegetables are fork tender, about 30 minutes.
  • While the soup simmers, in a large bowl, combine the cheeses, mustard, nutmeg and crushed red pepper. Toss to mix.
  • Add 1 cup of cheese to the soup and use an immersion blender to blend until smooth. Continue adding the cheese and blending until all cheese is added.
  • Taste the soup and season with additional salt and pepper, if needed.
  • Add in the reserved broccoli florets, stir to mix and continue cooking just 1-2 minutes (over low heat) until florets are heated through.
  • Garnish with homemade croutons, if desired, and serve immediately.
  • Enjoy!



  • Be sure to taste the soup as you go and adjust accordingly.
  • Feel free to throw in any other soup friendly veggies if you wish. You can even go half broccoli half cauliflower for a mix of textures.
  • If the soup thickens too much while cooking, add more chicken stock (or water) to thin to desired consistency.
  • Garnish with some homemade bacon croutons!


Calories: 681kcal | Carbohydrates: 31g | Protein: 37g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 128mg | Sodium: 826mg | Potassium: 1090mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3924IU | Vitamin C: 144mg | Calcium: 985mg | Iron: 2mg