Broccoli Cheddar Soup

I wish soup season would never end— I’d like to nosh on this Broccoli Cheddar Soup with super cheesy cheese straws year-round! Is that asking too much? I think not.

Broccoli Cheddar Soup is the ultimate when it comes to soup season. Made with a roux base and loaded with broccoli and cheddar & topped with cheese straws! As kids, Broccoli Cheddar Soup was our favorite!! We’d never make a fuss when it was on the menu, especially because my mom usually served it with a giant piece of garlic bread. #carbsforlife

These days, I’m putting a spin on her recipe, serving in smaller bowls as a pre-meal nibble or appetizer and getting jazzy with some Puff Pastry Cheese Straws. They’re festive, fun and super easy to make!! Especially because we’re not wasting our time making homemade puff pastry – who has time for that? Instead, we’re taking a few shortcuts courtesy of the frozen section of the market and using Frozen Pepperidge Farms Puff Pastry. Yes, please!

And, the cheese straws are a fun addition. This soup is majorly delicious. Loaded with the perfect amount of spice, plenty of shredded Cheddar cheese (because almost all great soups have cheese) and broccoli. If you’re in a pinch for time, frozen broccoli florets are 100% the way to go! They are cleaned, prepped, chopped and ready to be made into this perfect dish. And let’s not forget that this soup is made from a roux base, so it’s smooth, creamy and you seriously can’t go wrong!!

Puff Pastry Cheese Straws Puff Pastry Cheese Straw Recipe

Broccoli Cheddar Soup with Puff Pastry Cheese Straws

Broccoli Cheddar Soup with Puff Pastry Cheese Straws


    For the Soup
  • 3 tablespoons unsalted Land O’ Lakes butter
  • ½ teaspoon red pepper flakes
  • 1 shallot, diced
  • 1 carrot, diced
  • Kosher salt and freshly cracked black pepper to taste
  • 3 tablespoons flour
  • 3 cups chicken broth
  • 2 cups Organic Valley whole milk
  • 3 cups Birds Eye frozen broccoli florets
  • 6 ounces freshly shredded cheddar cheese
  • For the Cheese Straws
  • 1 sheet Frozen Pepperidge Farms Puff Pastry
  • 2 tablespoons olive oil
  • 1/3 cup shredded Parmesan cheese


  1. Melt the butter in a heavy bottom Dutch oven. Add the red pepper flakes, shallots and carrot and sauté until soft. Season with salt and pepper.
  2. Add the flour on top and whisk to combine. Add the broth and milk and season with salt and pepper. Turn heat to medium high and bring to a simmer. Once simmering, reduce heat to medium and let simmer for 15 minutes.
  3. Add the broccoli florets and continue to simmer for 20 minutes until soft. Remove the pot from the heat and add the freshly shredded cheese in batches and stir until smooth. Season with salt and pepper.
  4. Using an immersion blender, blend the soup until either completely smooth or half creamy and half chunky. I prefer to leave some of the broccoli florets in large bites. Top with extra shredded cheese and serve with the puff pastry straws.
  5. To make the cheese straws:
  6. Preheat the oven to 375 degrees F.
  7. Roll out the sheet of puff pastry on a lightly floured board until it's 10 by 12 inches. Brush the surface of the pastry with the olive oil. Sprinkle each sheet evenly with the cheese and season with salt, and some pepper.
  8. Cut the sheet crosswise with a knife 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
  9. Bake for 10 to 15 minutes, until lightly browned and puffed.

This post is brought to you in collaboration with National Frozen and Refrigerated Foods Association and All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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  1. Ooo, a new version of broccolli soup! Must try this and send you the one I normally use for comparison purposes.

  2. I made the soup tonight and it’s so good! My 20-month-old gobbled it up, too! Thanks for the recipe!

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