Broccoli and Cheese Soup

by | Dec 5, 2025 | Dinner

Broccoli and Cheese Soup

If there’s one soup that checks all the boxes—kid-approved, hearty, budget-friendly, and easy to throw together on a busy night—it’s this Broccoli & Cheese Soup. It’s creamy, cozy, and comes together with simple ingredients you probably already have on hand.

What I love most is how customizable it is. You can keep it extra quick with frozen broccoli and bouillon, or fancy it up with fresh broccoli and homemade stock. Either way, it turns out rich every single time.

And the best part? The noodles go in the bowl first, so everyone gets the perfect balance of cheesy soup and tender pasta. Your kids can even help scoop the noodles in—it’s a whole vibe on cold-weather evenings.

One of my favorite things about this recipe is how simple it is to make gluten free. The soup itself is naturally gluten free as long as you use a GF bouillon or chicken stock, so all you really need to do is swap the egg noodles for your favorite gluten-free noodle—or skip the noodles entirely and keep it veggie-packed. It still turns out creamy, comforting, and just as delicious. Perfect for families juggling different dietary needs without making separate meals.

Ingredients:

  • 1 chopped onion
  • 4 Tbsp butter
  • 6 cups water
  • 6 chicken bouillon cubes
  • 2 (10 oz) bags frozen broccoli, thawed
  • 6 cups milk
  • 8 oz egg noodles
  • 10 oz (about 2 ½ cups) shredded cheddar cheese (or Velveeta)
  • 1 tsp garlic salt

Instructions:

  1. Cook the noodles
    Prepare the egg noodles until al dente, drain, and set aside.
  2. Sauté the onions
    In a large soup pot, melt the butter and cook the chopped onion until softened and fragrant.
  3. Add bouillon
    Stir in the bouillon cubes until dissolved. Add a splash of the water if needed to help them melt.
  4. Build the soup base
    Add garlic salt, water, milk, and broccoli. Heat until just below a boil—keep an eye on it because dairy can scorch quickly.
  5. Melt in the cheese
    Reduce heat to low and stir in the cheddar cheese, mixing constantly until completely melted and smooth.
  6. Serve
    Add a scoop of noodles to each bowl and ladle the hot soup over the top. Enjoy!

Notes

  • You can substitute the water + bouillon with equal amounts of chicken stock.
  • Fresh steamed broccoli works beautifully too.
  • You can substitute the shredded cheddar cheese for Velveeta.
  • If using fresh garlic, sauté it with the onions and adjust the amount to taste.

Jazz It Up! (Optional Add-Ins & Toppings)

And if you’re anything like me, you’ll want to dress your bowl up a little. This soup is delicious on its own, but it becomes next-level cozy when you add fun toppings. Think crispy bacon bits, toasted crouton bread, or an extra handful of freshly shredded cheddar melting right on top. Mix and match, pile it on—make it your own!

Want to take your bowl to the next level? Try adding:

  • Crispy bacon bits — for a salty, smoky bite
  • Homemade toasted crouton bread — adds the perfect crunch
  • Extra freshly shredded cheddar cheese — because there is never too much cheese
  • A sprinkle of black pepper or crushed red pepper
  • A drizzle of cream for extra richness

These little touches make it feel restaurant-quality—without any extra fuss.