INTRODUCTION
This is the best broccoli cheese soup you will make at home. It is rich, creamy, and full of broccoli and cheese. This recipe makes a warm bowl that feels like comfort food but can also be a lighter option when you use small portions and serve with vegetables. It is easy to make and great for meal prep for busy weeks. If you want more ideas for meals that support weight goals, read discover the best natural mounjaro recipe for weight loss for more healthy meal ideas.
This version balances good flavor with simple ingredients. You get protein and calcium from the cheese and dairy, and fiber and vitamins from the broccoli and carrots. With a few smart swaps it can be a healthy version for those watching calories or carbs. Read on to learn how to make this soup, store it, and change it for special diets.
WHY YOU WILL LOVE THIS RECIPE
You will love this soup because it cooks fast and fills you up. The soup is a lighter option when made with half-and-half and careful portion control. It is great for meal prep and reheats well for work lunches. The broccoli gives fiber and vitamin C. The cheese gives protein and a rich taste. This is a good choice for people who want satisfying food while staying mindful of calories. It is also easy to make into a healthier version or a high protein meal if needed.
HOW TO MAKE The Best Broccoli Cheese Soup
This soup uses simple steps to make a smooth and cheesy broth full of vegetables. The method builds flavor slowly, then melts the cheese in at the end so it stays creamy. Follow the recipe as written for the classic version, or see the variations below for low-calorie, low-carb, or high-protein changes.
EQUIPMENT NEEDED
- Large non-stick stock pot or heavy-bottomed pot
- Wooden spoon or heat-safe spatula
- Whisk
- Cheese grater (do NOT use pre-grated cheese)
- Measuring cups and spoons
- Cutting board and knife
- Garlic press (optional, but helpful)
Ingredients You’ll Need :
- 5 Tbsp butter
- 1/2 cup finely diced onion ((I like sweet or yellow))
- 2 tsp finely minced garlic ((I use the garlic press))
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 3 cups broccoli florets ((cut in to small pieces))
- 1 cup shredded carrot
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp dry mustard powder
- 1/8 tsp ground nutmeg
- 2 cups half-and-half ((warmed in the microwave for 2 minutes on high))
- 8 oz grated extra-sharp cheddar cheese ((do NOT use pre-grated))
- 8 oz grated sharp white cheddar cheese ((do NOT use pre-grated))
STEP-BY-STEP INSTRUCTIONS :
- In a large non-stick stock pot, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes. Add the garlic and cook an additional minute.
- Sprinkle in the flour and cook for an additional 2 minutes, stirring constantly. (The mixture will be thick.)
- Whisk in the chicken stock until the flour has dissolved.
- Stir in the broccoli florets, shredded carrot, salt, pepper, mustard powder and nutmeg and allow the mixture to simmer over medium-high heat for about 15-20 minutes.
- Stir in the half and half and the grated cheese. Bring to a simmer for 2-3 minutes (still on medium-high heat) until everything is melted and well combined.
- Serve immediately with crusty bread and garnish with extra cheese if desired!
HOW TO SERVE The Best Broccoli Cheese Soup
Serve this soup hot in moderate bowls. The soup is rich, so portion control helps keep it a good choice for low calorie or weight loss goals. A 1 to 1 1/2 cup serving is a common portion. For a balanced meal, serve a small side salad or steamed green beans. You can add a lean protein on the side, like grilled chicken breast, to make it a high protein meal. For a lighter option, spoon the soup over a small bed of cooked cauliflower rice to make it more filling with fewer calories.
Tips:
- Use small bowls to control portions.
- Pair one cup of soup with a salad for a balanced meal.
- Add fresh lemon juice or pepper for a bright finish without extra calories.
STORAGE & FREEZING : The Best Broccoli Cheese Soup
Store cooled soup in airtight containers in the refrigerator for up to 4 days. Reheat gently on low to medium heat on the stove and stir often so the dairy does not separate. This soup can lose texture if frozen because of the cream. If you must freeze, cool completely, then freeze in a tight container for up to 2 months. Thaw in the fridge overnight and reheat slowly, stirring and adding a splash of milk or half-and-half to restore creaminess. For best quality, freeze a lighter version without the half-and-half and add fresh dairy when you reheat.
SERVING SUGGESTIONS
- For a heart healthy plate, serve with a big green salad dressed with lemon and a drizzle of olive oil.
- For a low calorie meal, serve one cup of soup with sliced raw vegetables.
- For more fiber and a balanced meal, top soup with a small portion of cooked quinoa or farro.
- For a gluten free meal, serve with a gluten free roll or skip the bread.
VARIATIONS
This recipe is easy to change. Here are clear options that fit different goals.
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Healthier version: Use 1 cup light milk and 1 cup low-fat milk or a mix of milk and low-fat half-and-half instead of full half-and-half. Substitute 2 tablespoons of cornstarch mixed with water for some of the flour to reduce gluten if needed, and use low-sodium chicken broth. This creates a healthy version with lower calories and lower fat.
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High-protein / low-carb version: Swap half-and-half for unsweetened plain Greek yogurt thinned with milk and reduce flour. Add cooked diced chicken breast or turkey for extra protein. Replace the flour with a low-carb thickener like xanthan gum (use a very small amount) or simply cook the soup longer to soften and blend the broccoli for body. This change makes a higher protein meal and lower carb bowl.
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Air fryer or oven-baked version: While the soup itself cooks on the stove, you can roast the broccoli and carrots in the oven or air fryer first. Toss broccoli and carrots with a little olive oil and roast at 400°F (200°C) in the oven for 12 minutes or in an air fryer at 375°F for 8–10 minutes. Roasting adds a deep flavor and makes the soup more complex. For more baked or slow-cooked dinner ideas, see the best chicken tinga tacos recipe for another simple dinner you can prep ahead.
FAQs
Q: Is this soup good for people watching calories?
A: Yes. The base recipe is rich, but you can make a lighter option by using low-fat milk or thinned Greek yogurt and by controlling portion sizes. This makes it a good for weight loss meal when eaten in a modest portion and paired with vegetables.
Q: Can I make this gluten free?
A: Yes. To make this soup gluten free, replace the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener. Use a gluten-free broth to be safe. The rest of the ingredients are naturally gluten free.
Q: Is this soup diabetic-friendly?
A: It can be. The soup has low sugar naturally, but the starch and half-and-half add carbs. Make a diabetic-friendly version by reducing flour or swapping for cornstarch in small amounts and by using low-fat dairy or unsweetened milk. Pair with non-starchy sides like salads or roasted low-carb vegetables.
Q: How long will leftovers keep in the fridge?
A: Leftovers will keep well for up to 4 days in a sealed container. Reheat on the stove on low heat and stir until warm. Add a little milk if it looks too thick.
Q: Can I make this a high protein meal?
A: Yes. Stir in diced cooked chicken, turkey, or lean ham when you add the cheese. You can also use higher protein dairy like Greek yogurt (added off-heat) for more protein and less fat.
Q: Will the cheese separate when I reheat?
A: To avoid separation, reheat slowly on low and stir often. If the soup looks grainy, add a splash of milk and whisk to smooth it out. Avoid boiling after you add the cheese.
MAKE-AHEAD TIPS FOR The Best Broccoli Cheese Soup
This soup is great for meal prep. Cook the full pot and cool it quickly, then divide into single-serve containers and chill. This makes it great for lunches all week. For best texture, leave the cheese out of a make-ahead container and add fresh grated cheese when you reheat. If you plan to freeze, use the lighter option with less dairy and add fresh half-and-half or grated cheese after thawing. For slow-cook or batch ideas, try recipes like the best crockpot garlic parmesan chicken pasta recipe to pair with your weekly prep plan.
Make-ahead tips:
- Cool quickly and store in shallow containers.
- Freeze in portions for easy defrosting.
- Reheat gently and add a splash of milk or cream for silkiness.
Broccoli Cheese Soup
Ingredients
Method
- In a large non-stick stock pot, melt the butter over medium heat.
- Add the diced onion and sauté for 4-5 minutes.
- Add the garlic and cook an additional minute.
- Sprinkle in the flour and cook for an additional 2 minutes, stirring constantly until thick.
- Whisk in the chicken broth until the flour has dissolved.
- Stir in the broccoli florets, shredded carrot, salt, pepper, mustard powder, and nutmeg, allowing to simmer over medium-high heat for about 15-20 minutes.
- Stir in the half-and-half and both grated cheeses. Bring to a simmer for 2-3 minutes until everything is melted and well combined.
- Serve immediately with crusty bread and garnish with extra cheese if desired.