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5 from 4 votes

Broccoli Cheese Soup

No need to go to a fancy restaurant... this is the best broccoli cheese soup you will ever have!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: Broccoli Cheese Soup
Servings: 8
Calories: 652kcal
Author: Amanda Rettke


Roasted Broccoli

  • 2 large (roughly 16 ounces) florets of fresh broccoli
  • 2-4 tablespoons extra virgin olive oil
  • salt and pepper, to taste


  • ½ cup (113 g) salted butter
  • 1 large onion, finely diced (about 1 cup)
  • 7 cups (56 ounces) chicken broth
  • 2 cups Muenster cheese, shredded
  • 4 cups cheddar cheese, shredded
  • 3 teaspoons garlic powder
  • 2 cups (480 grams/ 16 ounces) half and half
  • cup cornstarch
  • 1 cup water


Roasted Broccoli

  • Preheat the oven to 400°F.
  • Place the broccoli florets in a single layer on a baking sheet. Drizzle the olive oil over the broccoli and add salt and pepper to taste.
  • Bake the broccoli for 15-20 minutes, depending on how crispy you want your broccoli.
  • When done and cooled slightly, finely chop the broccoli and set aside.


  • In a large pot, melt the butter over medium heat.
  • Add the diced onion and cook for about 3-5 minutes.
  • Pour in the chicken broth and let simmer for about 15 minutes.
  • Reduce heat. Add in all of the cheddar cheese and most of the Muenster (reserving just enough for garnish). Then, add in the half and half and garlic powder, continuing to cook on low heat.
  • In a small bowl, stir the cornstarch into water until it is dissolved. Add the cornstarch mixture to the soup mixture and combine.
  • Add in the roasted chopped broccoli and continue to cook over low heat until soup is thick and creamy! Serve hot.


Serving: 8g | Calories: 652kcal