Roasted Broccoli Cheese Soup

filed under: Food + Drink on November 20, 2018

This Roasted Broccoli Cheese Soup is a family favorite! (and my kid’s favorite way to eat their veggies!)

Broccoli Cheese Soup

One of my favorite soups in the whole wide world is broccoli and cheese, and one of my favorite cheeses is muenster. And my very favorite way to eat broccoli is roasted.

And I kid you not, I think I have come up with the most amazing soup in the world.  I am not even going to google “roasted broccoli cheese soup” because I just don’t want to know if everyone and their grandma thought it up before me.

I just want this moment to pretend its all mine. 😂

I just love how that fresh roasted broccoli gives the soup an amazing extra layer of flavor and texture! But there is something so magical about roasting it in the oven with EVOO and salt & pepper. It almost caramelizes a bit, with crispy edges yet a perfectly done center.


Variations for Broccoli Cheese Soup

You can use fresh garlic in place of the spice. Just use about 2 cloves and finely mince. Add to the pot when you add the onions.

Don’t want to add cornstarch? Try using an immersion blender! Simply omit the cornstarch and water and use the blender after you have added the half & half and garlic powder.

Don’t have 87 kids like me? Just put leftovers in the freezer in Ziploc containers. When you are ready to eat just pop the container into the microwave!

Want a REALLY fun twist? try adding white wine (about 1/3 cup) to the pot while sauteeing the onions. This is a really sophisticated flavor!

I hope to see you try this.  It’s pretty much the most amazing comfort food ever.

5 from 4 votes
Broccoli Cheese Soup
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

No need to go to a fancy restaurant... this is the best broccoli cheese soup you will ever have!

Course: Soup
Cuisine: American
Keyword: broccolli cheese soup
Servings: 8
Calories: 652 kcal
Author: Amanda Rettke
  • 2 (roughly 16 ounces) large florets of fresh broccoli
  • 1/2 cup (113g) salted butter
  • 1 (about 1 cup) large onion finely diced
  • 7 cups (56 ounces) chicken broth
  • 1/2 lb muenster cheese shredded
  • 1 lb cheddar cheese shredded
  • 3 tsp. garlic powder
  • 2 cups (480 grams, 16 ounces) half and half
  • 1 cup water
  • 2/3 cup cornstarch
  • EVOO for drizzling over broccoli as it roasts
  • salt and pepper to taste
  1. On a large cookie sheet place broccoli florets. Cover in 2-4 tablespoons of good Extra Virgin Olive Oil and salt and pepper to taste. Bake at 400 degrees F for 15 minutes. (can bake for additional 5 minutes for extra crispy broccoli) When done and cooled slightly, finely chop broccoli and set aside.
  2. In a large pot, melt butter over medium heat. Finely dice an onion and add to melted butter. Cook for about 3-5 minutes. Pour in chicken broth and let simmer for about 15 minutes.
  3. Reduce heat in large pot and add in all of the cheddar cheese and most of the muenster. Only save enough muenster to garnish. Add in half and half and garlic powder.
  4. In a small bowl stir cornstarch into water until dissolved. Add cornstarch mixture to broth mixture and combine. Add in roasted broccoli and continue to cook over low heat until soup is thick and creamy!

Recipe Video

Try my other favorite soups:

Cheeseburger Soup

The BEST Tomato Soup


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  • Lauree Kramer says:

    Any idea how long it takes to thicken? I’ve had it going an hour and a half and it hasn’t thickened much although people have started to eat it and say the flavor is good. I was just wanting a nice thick soup.

    • Amanda says:

      Oh dear! Mine was thick very quickly. You can certainly add some corn starch… maybe a teaspoon at a time… and see if that helps? My apologies!

      • Star says:

        Where can I get the bowl set?

    • Judith A Spalding says:

      I have used instant potato flakes to thicken soups or stews. Works great

  • Kristin says:

    Made this tonight for dinner and the family loved it. I had to make some adjustments due to a shortage of ingredients. I didn’t have Muenster so I substituted a mixture of Feta, Parmesan plus the sharp cheddar. I fried three pieces of prosciutto, then diced for a garnish. I roasted the broccoli with the olive oil, salt and pepper but next time I won’t use salt due to the salt in the cheeses and chicken broth. It’s a different flavor than your typical broccoli cheese soup, a little more on the savory side. The recipe calls for quite a bit of garlic powder. Next time I think I’ll add less that what’s called for. Not bad for the first try!

  • Christy says:

    Where did you get that bowl? I think I need some… Thanks!

  • Karen says:

    I live in Australia and don’t have Muenster’s cheese what is the closest cheese and I may be blonde but what is half and half

    • Julie says:

      In place of Muenster you can use Monterrey Jack or Havarti, in a pinch you could also use Gruyere or a Swiss, like Jarlsberg, but it would change the flavor slightly. You’re looking for a melting cheese for a smooth consistency. Half and Half is half cream half milk. I don’t know about Australia, but in America we can buy it premixed.

    • Larry says:

      half and half is a light cream. It’s supposedly 50% cream and 50% milk. Called “half milk” in the UK. it’s about 10 – 12 % butterfat.

  • Lori Marshall says:

    I wonder how It would work without the corn starch (I’m on a diet that doesn’t allow starches.) Thank you!

    • Larry says:

      Use flour as a thickener (roux) or just get an immersion blender and blend some of the brocolli, but not all of it. Leave some large pieces of the broccoli

      • Brock Collie says:

        Er Larry – flour is wheat starch, y’know……

  • LeAnn says:

    I don’t see the carb, calorie, protein or fat counts any where. Do you know what they are per serving?

  • Betty Foss says:

    My fiance and I love broccoli and cheese soup and made it for the first time the other day. The recipe I tried was ok but I must say yours just looks better. Will definitely be trying it. Love your site.

  • Lia says:

    I made it tonight for dinner…also had to adjust a few ingredients. I used Gruyere cheese, and leeks, and 1% milk..I chopped the broccoli in big chunks…it looks delicious, can’t wait to try it

  • Joanne says:

    Can u use the fat free half and half?



  • Amy @Belly Full says:

    The video lead me here, because OMG. Looks and sounds amazing, Amanda. Printed it out.

  • Kandy says:

    Everything you do/post looks SO amazingly delicious!

  • Ashlea Fallis says:

    Can you use frozen broccoli instead?

  • isbelia cuevas says:

    Los ingredientes de la sopa de brocolli en español,,por favor.. gracias.-

    • Lori Plummer says:

      2 (aproximadamente 16 onzas) grandes flores de brócoli fresco
      1/2 c (113 g) de mantequilla
      1 cebolla grande picada finamente
      7 c (56 onzas) de caldo de pollo
      1/2 lb muenster queso rallado
      1 libra de queso cheddar rallado
      3 cucharaditas polvo de ajo
      2 c (480 gramos, 16 onzas) mitad y mitad
      1 c de agua
      2/3 c almidón de maíz
      AOVE para lloviznar sobre el brócoli mientras tuesta
      sal y pimienta para probar

  • Michelle says:

    First time I made this! Honestly, it is probably THE BEST broccoli and cheese soup I have ever had. I am a soup queen, I may add.
    Super easy to make, most soups are of course but this you can eat right away and is fabulous. I think with most other soups, if they sit they get better! This one is from the first taste!

  • Ruth Colella says:

    Need photo of what the recipe represents.

  • Barb Henry says:

    Need to make this. Sounds delicious.

  • Joanne says:

    This was absolutely amazing. Served this to my visiting parents, and they loved it more than their local coffee shop’s version. There was enough left over for a few lunches. Thank you for sharing this.

  • Dorothy Eddins says:

    I saw this at 8pm tonight, and sent it to myself for tomorrow. I’m doing it with the addition of cauliflower. My favorite ever comfort soup is broccoli/cauliflower/cheese, and I think you nailed it! I’ll process the cauliflower for thickener, but only because I’m lactose-intolerant. I’m also thawing some bacon to fry and liberally sprinkle on top. You’re my new best friend! Thank you 😍

  • Rhonda J says:

    Hi, am going to make this soup, this evening. BTW in Australia we don’t know what “half & half is! 😳😀🌺
    Is it milk or cream or what?
    Appreciate knowing ASAP so I can add it to my shopping list!
    Thank you.
    Rhonda (Munro)

  • Rhonda J says:

    Hi from Australia!
    Love your soup recipes, thanks!!

    Hey…what is “half & half” please?
    Cream, milk perhaps?
    New term for me!!!!

    Going shopping to get ingredients to make this for a friend tonight!!!

    So “help” please!!!
    Much appreciated🌺🌈🎶🌻
    Warm regards,

    • Lori Plummer says:

      Half-and-half, also known as half cream in the United Kingdom, is a simple blend of equal parts whole milk and light cream.

  • Mary. Taipari says:

    Can. You. tell me what. does. half. and. half. means. thanks

  • Deb Eschweiler says:

    I just made the broccoli cheese soup but my cheese woudn’t melt. I had to scoop it out of the soup finally. Any suggestions to solve this? I used shredded cheddar and I shredded a block of the Muenster cheese.

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