Broccoli Cheddar Soup

Jump to Recipe

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 from (@whatsgabycookin)

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 still all about a garlic bread situation but also VERY into these 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 – honestly haven't even considered making my own since culinary school! It's incredibly labor intensive. Instead, we’re snagging some frozen puff pastry from the market and going to town!

Broccoli Cheddar Soup from (@whatsgabycookin)

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 absolutely allowed! 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!!

Broccoli Cheddar Soup from (@whatsgabycookin)

Broccoli Cheddar Soup with Puff Pastry Cheese Straws

Author: Gaby Dalkin
5 from 15 votes
Creamy and cheesy broccoli cheddar soup is just what you need on those cold winter days!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 people


For the Soup

  • 3 tablespoons unsalted butter
  • ½ teaspoon red pepper flakes
  • 1 shallot, diced
  • 1 carrot, diced
  • Kosher salt and freshly cracked black pepper to taste
  • 3 tablespoons flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 4 cups broccoli florets
  • 6 ounces freshly shredded cheddar cheese

For the Cheese Straws

  • 1 sheet Frozen Puff Pastry
  • 2 tablespoons olive oil
  • cup shredded Parmesan cheese


  • 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.
  • Add the flour on top and whisk to combine. Add the broth and cream 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.
  • 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.
  • 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.
  • To make the cheese straws, preheat the oven to 375 degrees F.
  • 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.
  • Cut the sheet crosswise with a knife 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
  • Bake for 10 to 15 minutes, until lightly browned and puffed.


No time for making your own pastry? Serve with crackers, bread sticks, or a loaf of crusty bakery bread.

Nutrition Information

Calories: 960kcal | Carbohydrates: 45g | Protein: 24g | Fat: 78g | Saturated Fat: 36g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 0.3g | Cholesterol: 143mg | Sodium: 1518mg | Potassium: 547mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4823IU | Vitamin C: 83mg | Calcium: 508mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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


  1. 5 stars
    I have made at least 6 different broccoli cheddar soups over the last couple of years but this is the only one that has been consistently good and more importantly, that my husband loves. And, it’s very easy to make! This is a keeper!

  2. 5 stars
    Just made it, it's perfect! My husband requested broccoli cheese soup this week and I almost always check Gaby's site first! I didn't have heavy cream on hand so I just used whole milk and it was great!

  3. This is the first recipe that I have made since I started following your blog. I made this broccoli soup last week and it was delicious. I loved the kick from the red pepper flakes. Thank you!!

  4. This sounds lovely and I will try it tomorrow. My hesitation concerns freezing. I have always thought that cream based soups do not freeze well because they "break" or separate when thawed. None of the comments said they froze the soup. Just double checking....Thanks Gaby!

    1. I always have several soups in my freezer and one tip I have is avoid recipes with milk and instead stick with recipes with cream. Often, I even increase broth and replace milk with cream in some recipes. I have found that the cream is much much less likely to curdle and if it does separate when freezing, it comes together easily when heated.

      I actually came to Gaby’s website today just for this reason. I have two broccoli cheese soup recipes that use milk but I wanted to make a big batch to freeze with my broccoli from my garden so I decided to look for Gaby’s recipe to see if it had cream or milk. I am looking forward to making it!

    2. 5 stars
      Agree with reviewers, fabulous soup. I probably snuck in more broccoli than called for, but what the heck. The cheese straws also were good. Sometimes I pick up.a vaguely chemical taste from frozen puff pastry, but this time the parmesan, kosher salt and freshly ground pepper disguised it. I also tried making my own puff pastry once and it was a massive time-consuming fail, so will stick with the frozen stuff regardless.

  5. 5 stars
    Omg! Made this last night, my husband who generally hates vegetables, was not only obsessed with this soup - he said it was the best part of our meal last night which included Gordon Ramsey’s mashed potatoes from master class and my husbands ‘famous’ steaks which he literally considers an art form lol. Yes this soup is THAT good! Flavor is perfection, wouldn’t change a thing. Thanks Gaby!

  6. 5 stars
    I’ve tried many a broccoli cheddar soup recipe and this is one of the best! So creamy and delicious and love the straws!

  7. 5 stars
    We have made this soup and the twists over and over, and they are both delicious! Prior to finding this recipe, we had tried a couple other broccoli and cheddar soup recipes, and this one puts the rest to shame.

  8. 5 stars
    Very good and not too difficult for this novice in the kitchen. Will definitely add this to my rotation. Thanks for the great recipe!

  9. 5 stars
    I made this soup last evening and my family loved it. I will definitely need to double the recipe next time because everyone wanted seconds and unfortunately I didn’t have enough. Thank you for the recipe. ❤️

    1. I haven't! But I'd probably just use only vegetable stock for the liquid portion and it will just be less creamy. I fear that a coconut milk wouldn't be a great flavor profile with this. And I haven't tried it with a nut milk or nut creamer

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating