Broccoli-Cheddar Soup with Parmesan

You'll love this Broccoli-Cheddar Soup with Parmesan! Make it in less than an hour using fresh or frozen broccoli. The soup turns out creamy but not heavy!

If you love creamy soups without a thick, heavy texture, this soup's for you!

I've been making this cheesy broccoli soup for more than a decade. It's my go-to recipe when I want a cozy bowl of comfort that's better than anything at a restaurant.

Like my delicious crockpot cauliflower-cheese soup, this one relies on a combination of cheddar and Parmesan cheeses to bring the best flavor with a hint of salty zing. It's the best broccoli-cheddar soup recipe!

Recipe ingredients

Broccoli: I've always used fresh broccoli, but feel free to cut up some frozen broccoli florets and dump them in without thawing.

2% Milk and Half & Half: This combo produces a perfectly creamy soup without being too heavy.

Cheddar: Start with a block of cheddar and shred it yourself so it'll melt beautifully. The bags of pre-shredded cheddar contain an anti-caking agent that produces grainy results.

Parmesan Cheese: This brings the somethin' somethin' to our broccoli-cheese soup. I find cheddar alone to be somewhat bland. And, you know I'm going to tell you to use freshly grated Parmesan for the best flavor and texture, right?

How to make it

See the card at the end of this post for the full recipe, but here's an overview.

1. Melt butter and sauté the onions. Sprinkle in some flour and cook.
2. Add in the milk, half and half, seasonings and broccoli. Simmer for 30 minutes.
3. Incorporate the cheeses and use a potato masher or immersion blender to break up the broccoli to your desired consistency.
4. Stir in chicken stock. Serve when thoroughly heated.

Recipe tips

• If you prefer a slightly chunky broccoli soup, as shown in the photos, use a potato masher (affiliate link) to break up some of the cooked broccoli. That's my favorite method!
• For a smooth soup, use an immersion blender (affiliate link) to blend it right in the pot.
• If you only have a regular blender and want a smooth, creamy, broccoli soup, you can purée it in two batches so it fits inside.

What to serve with it

If you're serving this soup as the main dish, it goes great with rosemary focaccia and the best Italian green salad.

But you can begin the meal with cream of broccoli-cheddar soup, followed by the best pork loin roast and buttery, roasted potatoes.

Just don't forget to top your soup with some freshly grated cheddar! I use my grater/zester (affiliate link) because it's quick, easy and dishwasher-safe.

Can you freeze broccoli-cheddar soup?

I don't recommend freezing this, because the texture will become grainy after thawing. Creamy soups with cheese don't freeze well.

More recipes to try

• Garlic-Broccoli Pasta
• White Lasagna Soup with Sausage
• Italian Broccoli Casserole
• Clam Chowder with Bacon
• Potato and Escarole Soup with Beans

And don't miss my other Soup Recipes!

Enjoy!

If you try this Broccoli-Cheddar Soup with Parmesan recipe, please leave a comment and a rating!

Broccoli-Cheddar Soup with Parmesan

You'll love this cheesy broccoli soup! It's made with 2% milk plus half and half for a perfectly creamy soup that's not heavy.

5 from 2 votes

Print Pin Rate Save Go to Collections

Course: Soup

Cuisine: Italian-American

Prep Time: 10 minutes minutes

Cook Time: 43 minutes minutes

Total Time: 53 minutes minutes

Servings: 8

Calories: 471kcal

Author: Mamma C

Equipment

• ▢
  potato masher
• ▢
  immersion blender (optional)

Ingredients

• ▢ 1 yellow or white onion peeled and finely chopped
• ▢ 4 heads of broccoli (buy two fresh bunches or 2 pounds frozen florets)
• ▢ 8 tablespoons salted butter
• ▢ ⅓ cup all-purpose flour
• ▢ 4 cups 2% milk
• ▢ 2 cups half and half
• ▢ 3 cups shredded sharp cheddar cheese (from 12 ounces of block cheddar, divided use)
• ▢ ⅓ cup freshly grated Parmesan
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ ¼ teaspoon garlic powder
• ▢ ¼ teaspoon red pepper flakes
• ▢ 1 cup chicken stock or vegetarian stock

Instructions

• Peel and chop the onion. If using fresh broccoli, cut off and discard the stems, and cut up the florets into bite-sized pieces. If using frozen broccoli florets, cut them into smaller pieces.
• In a large pot, melt the butter over medium heat. Add the onions and cook for three or four minutes, until they begin to soften. Sprinkle the flour over the onions and stir to mix, cooking for one minute. Slowly whisk in the milk and half and half.
• Add in the broccoli and stir in the salt, pepper, garlic powder, and red pepper flakes. Cover the pot until it starts to simmer. Remove the lid, lower the heat, and let the broccoli simmer for 30 minutes, or until it is tender, stirring occasionally. While the broccoli is cooking, shred the cheddar and grate the Parmesan, if needed.
• When the broccoli is tender, add 2 ¼ cups cheddar to the pot a handful at a time, stirring after each addition until the cheese melts. Stir in the Parmesan.
• Use a potato masher to break up the broccoli a bit for a slightly chunky soup. If you want a smoother soup, use an immersion blender or regular blender. (See notes.)
• In your pot, whisk chicken stock into the broccoli-cheddar soup over low heat. The soup is ready when it's heated through.
• Serve the soup topped with the reserved shredded cheddar and additional red pepper flakes at the table. Store leftovers in the refrigerator for up to four days.

Notes

We prefer the soup a little chunky and find that a potato masher produces the best texture. If you want a smoother soup but don't have an immersion blender, you can puree it in a regular blender. You'll have to do it in two batches to fit. 

Nutrition

Calories: 471kcal | Carbohydrates: 17g | Protein: 20g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 110mg | Sodium: 636mg | Potassium: 458mg | Sugar: 7g | Vitamin A: 2235IU | Vitamin C: 47.2mg | Calcium: 582mg | Iron: 1mg

Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

(Recipe Source: Cooking with Mamma C. Originally published on October 12, 2015 and updated in 2018 with new photos and an improved recipe. Republished now with additional photos and information. This post is dedicated to my Dad, who used to heat up cream of broccoli soup for me after ski club when I was in high school.)