Homemade Creamy Cheesy Broccoli Soup

Creamy Cheesy Broccoli Soup that tastes just like Panera. But Better. Plus it's easy to make, heathy and made from real ingredients (no processed) and can be turned into a freezer meal. I AM IN LOVE.

Soup season is on! Mmmmm….soup.

Today I am sharing my beloved Homemade Creamy Cheesy Broccoli Soup recipe – that tastes even better than Panera in my opinion. I am not kidding. This stuff is amazing. Like drop-what-you-are-doing-and-make-this-soup-right-now amazing.

My whole family LOVES this soup. Well, all except my youngest. But he doesn’t like anything except peanut butter and green peppers. He’s crazy.

This from scratch creamy cheesy broccoli soup is so rich and creamy. It’s perfect for fall and winter.

Plus you want to know the best part? It works GREAT at a freezer meal stored in a ziploc bag. Even though there is some dairy in it, when I have reheated this recipe after freezing it comes out just as good as it was when it was freshly made.

Broccoli Cheese Soup - This recipe is great for a FREEZER MEAL!

The secret to this recipe is in the cheese. You gotta have fancy cheeses, man. It’s a must. I am a fan of regular old cheddar but if you really want the perfect texture that allows this to work as a freezer meal and get the taste that will blow your taste buds to the moon you must follow the directions and buy fancy cheese.  Trust me on this.

Homemade Creamy Cheesy Broccoli Soup

5 from 9 votes
Creamy Cheesy Broccoli Soup
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Homemade Creamy Cheesy Broccoli Soup
Course: Soup
Servings: 6
Author: Karrie
Ingredients
  • 5 cups chicken broth preferably homemade
  • 1 cup onion pureed or finely chopped
  • 3 cups finely chopped fresh broccoli
  • 1 cup chopped fresh broccoli medium sized for texture
  • 1 cup grated carrots
  • 3 cloves large garlic
  • 1 bay leaf
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup half and half I used fat free
  • Dash of garlic salt
  • 1 cup shredded Gouda cheese I used apple smoked
  • cup ½ shredded sharp cheddar cheese
  • Salt and pepper to taste
Instructions
  1. Add the broccoli, onion, garlic, carrots, bay leaf and chicken broth to a pot. Bring to a boil, then reduce heat simmering for 15 minutes. I have the lid half on the pot so steam can escape a little.
  2. When you have about 5 minutes left of the broccoli mixture start the cream sauce.
  3. In a large pot over medium heat, melt butter and add flour. Whisk together while it cooks for 3-4 minutes. When your veggies are done, slowly pour in just the liquid from the boiling vegetables. It’s totally fine if a few veggies slip inside the pot. Wisk quickly as soon as the liquid hits the butter/flour mixture. After that thickens a little add in the vegetables, half n half and dash of garlic salt. Mix slowly until heated though. Remove from heat and add in shredded cheeses. Then add salt and pepper if you think it needs it.
  4. Freezing Directions: Prepare soup as directed above and allow to cool. Divide into quart or gallon freezer bags, label, and freeze. To serve: reheat on stove top or microwave until heated through. Enjoy.

Let me know if you try out this cheesy broccoli soup recipe! I would love to know if you love it as much as I do.

—> See ALL of my Freezer Meals recipes here.

Oh and make sure and subscribe to my email e-newsletter so you can read when I post new freezer meals along with all kinds of great money saving deals each day.58 Comments

Homemade Creamy Cheesy Broccoli Soup was last modified: November 2nd, 2016 by Karrie

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Comments

  1. Tammy Owens/ Botzon says:

    Hi,
    I am anxious to try the recipe-thank you! Why do you have some broccoli chopped fine and some medium?

    • Hi Tammy, I do this for the texture. I like the fine broccoli so that it almost melts into the creamy part of the dish, but the bigger cuts so that there is still some texture in the soup.

      • Daniela says:

        You can also grate the stems of broccoli to make soup and use the flowers for another meal. I have a house full of 6 teenagers, and a lot of their friends all of the time, so I am always looking to stretch where ever I can.

  2. Tammy Owens/ Botzon says:

    Also I assume you cook both broccoli cuts together?

  3. This looks delicious. I LOVE a good broccoli cheese soup! Ive added it to my meal plan for next weeK!


  4. I ended up adding the flour and butter mixture to the broth and veggies slowly instead of the other way around and found it to work just fine.

    This was a super simple, quick, and extra TASTY meal. It’s one of our new favourites for sure. We will be doubling and freezing next time to have on hand for quick easy lunches.

    Thanks so much for sharing!


  5. Mmmmm….. It’s soup season for sure! And I have some broccoli in my frig. Love it! Thanks.

  6. would the ingredients be the same if I used cauliflower, I cannot eat broccoli due to being on Coumadin ( blood thinner) the vitamin K in the broccoli counteracts the Coumadin.
    Thanks
    Cindy

  7. Amy Soltis says:

    Delish! Using the gouda cheese really makes a difference. Keeping this recipe for sure.

  8. This sounds so good!! I’m not a huge gouda fan, what cheese would you recommend in place of it? Would fontina or a mild swiss work? Thanks!

  9. Hi there, was wanting to try this recipe but I’m confused be the ingredient ‘one cup half and half’? What would I be measuring half and half?

    It’s probably obvious, but not to me at the moment:)

    Thanks
    Teresa

    • Happy.MoneySaver says:

      Yes, that could sound confusing! You would measure one cup of the ingredient half and half! 🙂 It’s usually in the dairy section next to the whipping cream and is pretty much heaven in this recipe!

  10. Any chance o being able to do this in a slow cooker? Thanks for the great recipe!

    • Happy.MoneySaver says:

      I haven’t tried making it in a slow cooker yet because it comes together so quickly. If you were just heating it up for example from the freezer I don’t see a problem with it. If you left it for hours I would worry that the cheese would curdle. If you try it out let me know how it works! 🙂

  11. This is really yummy soup! The cheese makes it creamy and delicious. I don’t even normally like broccoli and I loved this. Will be making this often.

  12. I am from Australia, what is half and half exactly? Nothing of that wording found in the dairy section??

    • Happy.MoneySaver says:

      Half and half is a dairy item made of one part milk, one part cream. It is sold here in the United States as half and half but you could make your own to add to the recipe!


  13. I have made this 5+ times and it is amazing. It’s the best Broccoli cheese soup I’ve ever had and that’s saying something because I try it everywhere its available lol. Its simple, quick, and so comforting. My 3 year old daughter will request it for lunch sometimes and I have no problem whipping it up in under 30 minutes. Seriously, on a rainy or snowy day you won’t beat this soup! Thanks so much for this recipe, I have tried other home made versions of this and they just don’t have the right flavor but this is spot on!

  14. First time I have been on your site and I am impressed. I love how you lay out everything step by step. I am starting to doo freezer meals and you have a lot of great recipes to try. I can not wait to try this for sure. My question is the garlic, is it minced or just chopped?


  15. Just made this tonight and its a hit! I used Winco brand sharp cheddar and it taste good to me. I hope it freezes well after cooling completly 🙂

  16. Sheena Collord says:

    Do you chop the bay leaf or leave it whole? Or do you use the dry version?
    Thanks and excited to make this!

    • Happy.MoneySaver says:

      I keep it whole and remove it before adding it in the butter/flour mixture. Let me know what you think after you make it!


  17. I have made several different broccoli cheddar soups and they never turn out great. This one was AWESOME! Easy, quick and my husband even ate it, which is a big deal because he is not a soup person. I froze half and can’t wait to try it again! Thank you!!


  18. I’ve been waiting for some cooler weather so I could make this soup. I made it for lunch today and it was fantastic. I have enough gouda left for another pot. I’ll definitely be making this again soon.

  19. Rachel R. says:

    I just made this soup and it is DELICIOUS! For some reason mine did not thicken up very much, maybe I didn’t cook long enough after adding liquid to flour/butter mixture. I only stirred for a minute or so. I plan to make this again! Thanks!

  20. Is it possible to use frozen broccoli for this recipe? I have a lot of frozen broccoli I’m trying to use. Either way, I’m going to try this, but whether or not I try it tomorrow or …eventually… depends on the frozen/fresh broccoli.

    • Happy.MoneySaver says:

      You could try it! I usually use leftover broccoli for this soup so I haven’t tried using frozen broccoli!

  21. We can use chicken stock right? broth and stock i believe can be used interchangeably… 🙂 if not whats the difference in making broth vs stock at home?

  22. I would love to add potatoes to this! Do you have any suggestions? Do potatoes freeze well?

  23. Hi, I came across your website and WOW! I am so glad I did. What wonderful receipes you have here. I am done my groceries and plan on cooking all day tomorrow. Starting tonight with the soup. Thank you so much.

  24. RochelleS says:

    Just finished this recipe and taste tested it. It is SO good! I used the chicken Better Than Bouillon instead of chicken stock, smoked gouda and grated some of the broccoli stems as a poster above suggested. Thank you for the great recipe!

  25. Could you double or triple this in a big stockpot to freeze? How much volume does it make?

    • Happy.MoneySaver says:

      Yes, I have doubled this recipe before and it works great. I haven’t tripled it but I don’t see a problem other than making sure it gets properly mixed together. I usually stick it in quart size bags for individual servings (i.e. my lunch) or in gallon size bags for my family’s dinner.

  26. Tiffany says:

    My daughter never eats soup, but begs for me to make this recipe. Thanks for sharing it!

  27. Jessica Lavigne says:

    I love all your freezer meal recipes, but this one is so good! I made meals before my little one was born and it was a life saver! Thank you for all the tasty ideas!

  28. I am going to try this recipe, it sounds great, I would like to put it in plastic freezer to microwave type containers, instead of the ziplock bags.

  29. How long can this be store in the freezer?

  30. Lisa Cauthon says:

    I love your blog! Thank you so much for all the wonderful ideas. Do you think this could be frozen in individual portions. I thought about freezing portions in extra large muffin tins. My husband loves to take leftovers for his lunch at work especially soup.

  31. Do you chop or mince the garlic?

  32. Melissa Green says:

    I love this recipe and have made it twice. It doesn’t let me down, and I crave it! It’s really that good. Thank you!

  33. Made as stated – minus the bay leaf (I was out) and I added the white cream sauce to the veggie mixture instead of the other way around (I was out of big pots)…. SO SO SO delicious!! Already gone and can’t wait to make again.


  34. I can’t wait to try this… I’m thinking this soup would be yummy in a chicken broccoli casserole…. rice with chunks of chicken and cheesy broccoli…..mmmmmmmmm

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