Broccoli Cheese Soup
This no-velveeta homemade broccoli cheese soup is sure to win you over! The soup is simple and incredible and comes together quickly.
I could sum up this post by the following statement from my husband while devouring this meal: “This is the ultimate perfect dinner.”
Of course it could have been the atmosphere since it had snowed all day and was the perfect night for soup, but still, when we were fighting over the last scoops in the pot, I knew this had to be a winner.
I received this recipe from a commenter, Liz, who has tried several recipes from here. Come to find out, after a few months of back and forth commenting, we figured out we went to high school together and went to the same church growing up.
What a small world – especially now that we both live several states away from where we grew up!
She mentioned the other day in an email that she had used the Italian Bread Bowl recipe for her broccoli cheese soup and her kids ate it up…plus it was a no-velveeta recipe.
Of course, I begged and pleaded for her recipe. While I don’t have anything against velveeta, I wanted a recipe with less processed flavors, and if my kids would eat it…then I knew it would be a keeper.
This soup was incredible, and sure enough, my kids ate it with minimal fuss even with the broccoli. I was quite pleased (shocked, actually, but then quite pleased). It’s since became one of our family’s favorite soups of all time!
FAQs for Broccoli Cheese Soup
It turns a little grainy after being frozen due to the cheese, but it reheats pretty well (texture is slightly less creamy).
Yep!
I’d recommend cooking it on the stovetop and transferring it to a slow cooker to keep it warm (only for an hour or so – it might lose it’s smooth texture if in there too long!)
This soup won’t curdle as long as you moderate the heat well. It’s very smooth and creamy; not as artificially smooth as Velveeta recipes – it has a little texture from the roux.
What To Serve With This:
Artisan or Italian Bread Bowls
Simple green Salad (or for an extra special salad this Spinach Salad with Spicy Nuts)
Fresh, seasonal fruit
Broccoli Cheese Soup
Ingredients
- 1 ¾ cups chicken broth
- 1 small onion, diced
- ⅓ cup all-purpose flour
- ¼ cup butter
- ½ teaspoon pepper
- ½ teaspoon salt
- 2 cups milk
- 1 ½ cup shredded cheddar cheese, preferably sharp or extra sharp
- ½ cup shredded swiss cheese
- 2 ½ to 3 cups chopped lightly steamed or blanched broccoli
Instructions
- Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft.
- Heat milk in microwave for 1-2 minutes.
- In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes.
- Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in steamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.
Notes
Recommended Products
Recipe Source: adapted very slightly from my friend, Liz K.
I know the recipe says it serves 4, but about how many cups of soup do you think this makes? Trying to decide whether to double or triple this recipe for a large group.
It probably makes between 5-6 cups of soup.
Can you make this ahead of time and keep it warm in a crockpot?
Hi Hannah – several people have done that (if you scroll through the comments you can gauge their experience). As long as the soup doesn’t overheat, it should work just fine.
Hi. I love your blog and this soup. I really want to make it this Saturday for a luncheon after my daughters baptism, but I am wondering if you’ve ever made it early and kept it warm in a crockpot? Does it stay good?
I don’t have Swiss cheese on hand. Do you think this would be ok if I just added more cheddar?
It might be a little grainy with all cheddar – Monterey Jack or another smooth-melting cheese would be a better option, I think.
I have tried numerous Broccoli Cheese Soup recipes and I have finally found a winner! Thanks for the delicious recipe!
OMG what a great soup cant get any better or easy,will make this many times
Hi Mel,
Do you recommend cooking this in a slow cooker? Good or bad idea?
Thanks!
I think a slow cooker would keep it warm but I’d recommend cooking it on the stovetop and transferring it to a slow cooker (only for an hour or so – it might lose it’s smooth texture if in there too long). I know several people in the comment thread have utilized a slow cooker for this recipe at the end so you might read through and check out their feedback.
Mel,
The biggest problem I have had with recipes that use “real” cheese vs. something processed, like Velveeta, is that it curdles. Does this recipe have that issue at all? The picture looks nice and smooth….fingers crossed!
Hey Vanessa (fun to see your comment come up!) – this soup doesn’t curdle as long as you moderate the heat well. It’s very smooth and creamy. Not as artificially smooth as Velveeta recipes – it has a little texture from the roux – but it’s super delicious. Promise. 🙂
Do you think this would freeze okay? And/or how long would you think it would be okay in the refrigerator? I know the broccoli will be less than stellar, but I was thinking about chopping it super fine. I’m looking for a soup to send with my husband deer hunting and I know that they’d all like this one.
This actually does well in the refrigerator up to a week (assuming the ingredients you use are fresh). I’ve never frozen it but others in the comments have (I believe; you’d have to read through the comment thread). I’m worried it might be grainy after thawing…
This is my #1 go to recipe during the colder months! I absolutely love it! I couldn’t help but share it on my blog today. Hope you have a great weekend!
Thanks, Kristin!
Just finished my second bowl Actually considered adding croutons, might try that tomorrow for lunch. Delish!!
I made another recipe yesterday and threw it out.. I then was on the search for another and came upon your recipe. All I have to say is that it is fantastic! This is absolutely, hands down, the best soup recipe ever! Thank you for the recipe.. I will be making this all of the time now… Yummy…
PS I should add, I usually make “healthier” fare for us at home but the original versions for get togethers, but not only would I make this again it’s one I would make for others or to take somewhere as well–no modifications needed doesn’t taste like a copycat!
Was skeptical about this soup but really wanted to try a broccoli cheese soup without any processed cheese. This turned out really good I will def. make it again, has that “real” comfort food taste, my husband liked it too, with turkey bacon in his 🙂 Thanks for sharing!
If I made this a day before and warmed it in the crockpot the next day would it be okay? Or would it get all weird in texture? I’ve made it before and loved it but will need to make a soup a day in advance because of some scheduling conflicts!
Cheree – I’ve kept it warm in the crockpot for an hour or so but never reheated completely. Worth a try, though – it should be ok as long as the crockpot doesn’t cook at too high a temperature. A low heat is best. Good luck!
So I must share a version of this I just made for my “no-veggies ” 1-yr old. She loved it and wanted more!! Instead if just onions I added a carrot and a potato and blended them with my immersion blender. To make it a 1pot soup I shook milk and flour in my salad dressing shaker and added that to the broth and veggie puree. Added sharp white cheddar and sharp regular cheddar and some mashed broccoli for the win! Thanks for the inspiration!!
I have made this several times and it is excellent every time. I use monterey jack instead of swiss, since I think I sort of dislike swiss. My meat-enthusiast husband always says how yummy it is (like it’s a surprise, hehe). This last time I made it with just skim milk and it was still fantastic.
I just made and am eating this soup. It’s absolutely awesome and delicious….I will be making this again and again
Another keeper! I multiplied this by 7 today for the freezer! It will become my new standby for broccoli cheese soup. I made it exactly as written and wouldn’t change a thing. I will note that for ease, I used my immersion blender when adding milk and broth and even the cheese, but not for the broccoli. It really sped up the process by several minutes. I also have learned the last couple of years that pre-shredded cheese makes your soups grainy, so while I love the ease of pre-shredded for alot of things, I shred my own for soups. I use my salad shooter for this and it is worth it! I highly recommend this soup. Great for the freezer too.
Beth – Yes, I agree whole heartedly on the cheese thing. In fact, it’s very rare I buy pre-shredded cheese for anything anymore (shredded cheese is coated with an anti-caking agent that makes it less likely to melt as well and as creamy as cheese you shred yourself).
This soup is amazing! Thank you for the recipe. Sometimes I’ll add carrots, potatoes, or chicken (or all three), depending on what I have on hand, and it always turns out great. 🙂 Love it in the Italian bread bowl, too!
Could you use corn starch in place of the flour?
Latisha – I don’t know since I haven’t tried it. You’ll have to experiment (usually cornstarch needs to be dissolved in cold water/liquid before adding so keep that in mind).
Just wanted to thank you for this recipe. I have made it several times now! I always thought I hated broccoli cheese soup because I only ate it once when a roommate of mine made it from a package. It was not very tasty and I felt ill afterwards. So, let’s see, it only took 11 years for me to try again… I was so relieved it was delicious. haha
Made this tonight and it was delicious! However, I must make a note to double the recipe next time. It was only enough for my me, my husband, and six yr old son. It probably would have easily served four if I’d made the breadbowls, but without, should definitely be doubled and then I’d say it serves 6. This will be my go to recipe for broccoli cheese from here on out.
this looks so rich and heavenly!
This turned out wonderful! I’ve been on the hunt for a good broccoli soup recipe. I’ve never tried one with swiss cheese, but it was the secret ingredient for this one. Thank you!!
I made this, following the recipe exactly, and it turned out beautifully. Thank you again Mel for a trustworthy recipe!
My cheese curdled 🙁
Not sure why?
Hi Mel, Love, love, love your site. I want to try the broccoli cheese soup. Can I use non fat milk? Thanks in advance.
Hi Judy – I’ve used 1% with great results. I’m sure nonfat would work, too – might be a bit thinner in consistency so just make sure it cooks long enough to thicken properly.
Made this for myself tonight and It was delicious. I will definitely be making it again thanks
Just made this as we wait for Hurricane Sandy to hit here in New Jersey. This is amazing!! I doubled the recipe so we have enough if we lose electricity!! Can’t wait to make this when the kids home for Thanksgiving!!
Found your recipe through Pinterest and made it tonight for dinner. It was delicious! Just wanted to let you know…thanks for the recipe! 🙂
Made the soup with sandwiches today for a lunch with friends. No one ate it 🙁 I tried it, it was alright. Maybe to much onion for me.
I made this tonight and my whole family actually ate it!
Delicious, as usual! Thanks Mel 🙂
Oh my goodness! This was absolutely delicious and such a big hit!! It’s my husbands favorite soup. Had to make it twice in a row because I only got one bowl of it. I added in cubes red potatoes raw and let them cook in the soup with the broccoli. So yummy!!!!
This recipe is delicious and fun to make! Please keep sharing your amazing recipes! =)
WOW! That was such a HIT! (previous comment about the Italian bread bowl and this marvelous soup!) I don’t think I quite had the right consistency of flour for the bread bowl, but I was short on time, so I threw it all in my breadmaker, hit dough, and did the other stuff I had to do (make pumpkin bread and the soup!) And yes, I made your (Liz’s). The bread bowls rose, but they were a little flatter, but still PERFECT! Thanks SO much for your site…I will be a frequent visitor!!! I pray you have a very blessed day!
Hey! I am making your (Liz’s) Broccoli soup in your Italian Bread Bowl tonight for our prayer meeting (very small group of us!)
Thank you so much for this website – great for those like me!!
Just wanted to let you know a very minor detail…your printable versions are mixed up. The one labeled with picture has no picture and the one not indicating a picture has one. Just wanted to tell you! Bless you!
I tryed this soup,it was good,but alittle to much cheese for me.So i took the recipe and added 3 Medium potatos,and cut into small cubes. And only a half cup each of both cheeses. Everything else is the same,it was yummy. Give it a try,it’s my go to recipe from here on out. Thanks for shareing this wonderful recipe. I’m looking for navy bean soup ,any sugestions. 🙂
Hi Tracy – I’ve kept it warm in a crockpot before after making it from start to finish but I’ve never actually cooked it in a slow cooker. I kept it warm on low for 1-2 hours and it worked fine but if your crockpot cooks overly warm, it may curdle, so I’d definitely suggest low heat.
This is one of my favorite recipes from your site. I’m looking forward to fall for sure. I know this soup comes together fast, but do you have any idea how I could convert this to crockpot, even for an hour or so on low, so that I could make it in advance? Thanks!
I’ve only recently found your website, but you have some amazing recipes! I haven’t tried this soup yet, and it looks delicious, but I wanted to share our current favorite broccoli cheese soup recipe: http://www.americastestkitchen.com/recipes/detail.php?docid=27401
We love it because of the pretty green colour, but there is still a nice cheese favour! My fifteen month old devoured it, too.
Kim – I’ve never frozen it so I can’t really weigh in. You might look through the comments and see if anyone else has had good luck.
How would this freeze? I am pregnant and due thanksgiving and want to make foods/soups before hand to freeze and this looks so yummy!!
This was so good, and very easy and quick to make! It’s a great way to get kids to eat their veggies.
I have been searching for a recipe to make for my Mom. She loves cheddar broccoli soup and just had knee replacement surgery. I used your recipe, tripled it, and added a few extra’s. It was a definite hit!! All the knee replacement women were convinced that I was a classically trained chef!! No one missed the velveeta they all loved the addition of scallions and proscuitto!!
I can’t wait to try this it looks fabulous! It’s one of my hubby’s favorite things I will have to make an attempt!
Ok, I never leave comments, but I found you via another of your recipes on Pinterest and couldn’t get off your blog!! I tried this soup tonight and it was absolutely fantastic. I really have never had better even at a restaurant. Thank you so much for the recipe. I even got my hubby (who claims is allergic to anything green) to eat it and love it.
This looks so yummy! I can’t wait to try and make this! Thanks for sharing.
Love, love, love this soup. Perfect consistency–not too thick, not too thin. Love the pieces of broccoli in, too. This is my new favorite.