Broccoli & Cheese Soup with Homemade Croutons

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Topped with homemade croutons, this creamy broccoli soup is a meal unto itself and ready in under an hour.

broccoli soup

Topped with crisp homemade croutons, this rich and creamy broccoli soup is a meal unto itself. It’s perfect to ward off the evening chill, and it’s ready in under an hour.

What you’ll need to make Broccoli Soup


For the ingredients, you’ll need the basics, plus white wine and Gruyère, a nutty and earthy-tasting cheese from Switzerland. Since the recipe only calls for a half cup of wine, I use a small bottle from a four-pack — they’re inexpensive and great to keep on hand for cooking. Gruyère is available at most large grocery stores, Whole Foods, or gourmet markets.

How to make broccoli soup


Begin by chopping your vegetables. No need to chop them too finely since they all get puréed in the end.


Melt the butter in a large soup pot.


Cook the onion, garlic, carrots and celery until soft, about 5 minutes.


Add the white wine and cook until almost completely reduced.


Add the broccoli, chicken broth, salt and pepper.


Bring to a boil, then reduce the heat to low, cover and simmer for about 20 minutes.


Add the cream.


Then purée until smooth.


Gradually add the cheese, stirring until smooth. Add the nutmeg, then taste and adjust seasoning if necessary.


What you’ll need to make the croutons

While the soup is cooking, make the croutons. You’ll need bread cubes (preferably day old), butter, salt, and pepper.


How to make the croutons

Melt the butter in the microwave, then toss it with the bread cubes directly on the baking sheet. Sprinkle with a pinch of salt and pepper.


Bake for about 15 minutes, until the bread cubes are golden brown and crisp.


Ladle the soup into bowls and top with croutons. Enjoy!


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Broccoli & Cheese Soup with Homemade Croutons

Topped with homemade croutons, this creamy broccoli soup is a meal unto itself and ready in under an hour.

Servings: 4-6
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes


For the Soup

  • 3 tablespoons unsalted butter
  • 2 small yellow onions, roughly chopped (about 1-3/4 cups)
  • 4 cloves garlic, smashed
  • 2 carrots, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1/2 cup white wine
  • 1 pound broccoli, florets and stems, roughly chopped
  • 4 cups (32 oz) low sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon ground black pepper, plus more to taste
  • 1 cup heavy cream (or half & half, for a lighter version)
  • 1 heaping cup grated Gruyère, packed (you'll need about 3 oz.)
  • Pinch nutmeg

For the Croutons

  • 2 cups cubed French Bread, preferably day old
  • 2 tablespoons melted unsalted butter
  • Salt and freshly ground black pepper


For the Soup

  1. Melt the butter in a large soup pot over medium heat. Add the onions, garlic, carrots and celery and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  2. Add the white wine and cook until almost completely reduced, a few minutes.
  3. Add the broccoli, chicken broth, salt and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes.
  4. Add the heavy cream; then, use a hand held immersion blender to purée the soup until completely smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches. Be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape.) Bring the soup to a simmer, then gradually stir in the cheese, stirring until melted. Add the nutmeg, then taste and adjust seasoning if necessary (I usually add about 1/4 teaspoon more salt and a few grinds of fresh black pepper). Ladle the soup into bowls and garnish with croutons.

For the Croutons

  1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil for easy clean-up.
  2. Directly on the baking sheet, toss the bread cubes with the melted butter. Sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 13-15 minutes, tossing once, until the bread cubes are golden brown and crisp.
  3. Note: The soup thickens as it sits; add a bit of water to thin it out if necessary.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 414
  • Fat: 31g
  • Saturated fat: 18g
  • Carbohydrates: 22g
  • Sugar: 6g
  • Fiber: 3g
  • Protein: 13g
  • Sodium: 700mg
  • Cholesterol: 95mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Hi Jenn, thank you so much for your wonderful recipes. I made this soup for the first time tonight and everyone liked it (also my picky children, some went for second portions! Yay veggies!). Personally I found it very yummy.
    I’d like to add how much I like your cookbook. Over the last couple of years I have given it to four of my closest friends, perfect gift idea! I appreciate how your recipes nearly always call for basics that I can easily find or substitute here in Germany.

    • — Maggie on May 25, 2020
    • Reply
    • Hi Maggie, I’m happy to hear the soup was a hit with the whole family! Also, I appreciate your support with the cookbook — so glad you enjoy it!

      • — Jenn on May 26, 2020
      • Reply
  • Great recipe! I made some substitutions because I didn’t have all the ingredients on hand. I substituted 3/4 cup of cream cheese for the cream. I think that thickened the soup. I used Better Than Bouillon Vegetable stock instead of chicken stock. Used Coastal (British) Extra Sharp Cheddar, not Gruyere. Also, I added mushrooms since I had them. I’m a Costco shopper, so it wasn’t too expensive. A 3-pound bag of organic broccoli was $4 at Costco. And if you see Coastal brand cheddar at Costco or Trader Joe’s, I highly recommend you try it. Best cheddar I’ve ever had.

    • — BethG on May 17, 2020
    • Reply
  • I followed the recipe exactly. It was too rich, too thin, too salty and too expensive. I added a boiled potato (without salt) which made the soup thicker. It was flavorful, though.

    • — Betty Twiss on April 17, 2020
    • Reply
  • We loved this soup! I needed something quick and easy for lunch. Though I had fresh broccoli, I chose to use frozen florets (saving the fresh broccoli for tomorrow for your broccoli purée, which is delicious, btw). I subbed Edam cheese for the gruyere (because I had it) and fat free half and half for the heavy cream (because I’ve had good results subbing fat free half and half for heavy cream in soups before). I used the blender to purée the soup and was very pleased with the consistency and flavor. Though I know it would have been richer and creamier with the heavy cream, we didn’t miss it and thought the soup was delicious. I’ll make this again for sure!

    I wish I could freeze the soup. I’m thinking of serving it as a first course for a luncheon I’m planning. I might try following the recipe but leaving out the cream until I’m ready to heat and serve it.

    • — Donna on February 11, 2020
    • Reply
  • One of the few recipes here that I didn’t like. Mine came out very thin and bland and I had to add a lot more seasonings. Loved the croutons. I’ll stick with my broccoli cheddar soup recipe

    • — Laurie on November 17, 2019
    • Reply
    • I thought this soup was delicious! I also thought it was just the right consistency…not too thick or thin. I did make two small changes. One was I used 2/3 Gruyere and 1/3 Tillamook Mild Cheddar. And after I put in the cheese, I chopped up additional broccoli and added it to the soup and simmered for a couple of minutes. I just like the extra texture. This is another stellar recipe to add to my arsenal of weeknight dinners! Thank you, Jennifer! I love all your recipes!!!

      • — Nancy on December 8, 2019
      • Reply
  • This was good, but just a little rich for me. Will try in again subbing something else for the whipping cream

    • — Carol Winkelman on October 27, 2019
    • Reply
  • Hi Jenn,

    Made the soup yesterday from my own broccoli and gotta admit that’s the best broccoli soup I made so far, so thanks for the recipe! ^^

    • — Amadeusz on October 18, 2019
    • Reply
  • Simple and amazing! Easy for a mom of three!

    • — Jessie on October 7, 2019
    • Reply
    • Also I left it chunky! Love it that way!

      • — Jessie on October 7, 2019
      • Reply
  • I was craving broccoli cheese soup, but sadly this wasn’t my favorite version. It was thin and didn’t have the sharp cheese flavor that I was looking for. Back to the drawing board! (For the record though, I like almost every other recipe on this site!)

    • — Samantha on October 6, 2019
    • Reply
    • Did you use the cheese she recommended? It had a bite!

      • — Jessie on October 7, 2019
      • Reply
  • Thank you, thank you, thank you Jenn for these amazing soup recipes (and all of your recipes for that matter)! I had made the butternut squash and sweet potato recipe, and that is so wonderful! Rave reviews! I decided to try this soup – knowing that I usually don’t care for this soup at most restaurants. Even my skeptical husband who doesn’t love broccoli, loved this! We all did! The flavors are out of this world! So yummy! I did do half gruyere and half sharp cheddar, but I’m sure I would love the gruyere only. I am working my way through your cookbook, and have just loved everything you have come up with. I’m glad I found you!!

    • — Melissa Rose on October 6, 2019
    • Reply
    • So glad you enjoy the recipes, Melissa, and that this one didn’t disappoint! 🙂

      • — Jenn on October 7, 2019
      • Reply
  • Absolutely to die for! I was gifted a huge amount of broccoli, carrots, onion and celery. I now have vast quantities of soup base in Ziplocs in the freezer, all ready for adding cream and cheese as the temperature drops! Thank you for this wonderful recipe.

    • — Lisa O on September 5, 2019
    • Reply
  • My wife is specifically asking for broccoli cheddar soup and doesn’t want gruyere. But I want to make this recipe. Can I substitute cheddar? Also, if I do, will I have to make other adjustments? Thanks so much!

    • — Turtle on May 28, 2019
    • Reply
    • Hi Turtle, Yes, you can definitely use cheddar here with no other adjustments. Enjoy!

      • — Jenn on May 29, 2019
      • Reply
  • Love Love Love 💕. I made this for three families at once…doubled the recipe…used a bit more gruyere…but everything else I used the same ratios. This is a rich, flavorful soup. Since this was the meal by itself I did not worry about the small amount of cream or the amount of cheese. I also don’t have an emersion blender (bought one and returned it] I put it in batches in our large blender. I was surprised I couldn’t get it totally smooth…tiny bits of veggies kept poking up…but what the hay…it was amazing. Everyone who ate it including four small kids loved it! My daughter asked for more croutons for her leftovers. This soup is fabulous, easy, and beautiful. Can’t wait to serve it as first course at a dinner party…using smaller croutons and smaller portions of course. The whole blender thing was a bit troublesome because I was making a double batch, but totally worth the effort.

    • — Suzette Burdt on April 11, 2019
    • Reply
  • This was excellent soup, and I was glad I tried a new cheese that I have never had before. Thanks for sharing your Broccoli Cheese soup recipe!

    • — Jeannie on February 27, 2019
    • Reply
  • I have finally made this soup after planning on making it for a very long time. My daughter loves broccoli soup, and I tried making it a few years ago, but ended up throwing the whole thing out. This soup was good, but not the best. It turned out rather thin. I would have liked it to be creamier, lusher somehow. It was also very expensive to make – I don’t usually have wine in the house so I had to buy a whole bottle of white wine, the Gruyere was super pricey (I live in Canada), and so was the broccoli. I did double the recipe because I have a big family, so that made it more expensive too. I don’t think I’ll make this again. The croutons (made from home made bread) were amazing! 🙂

    • — Deniza on February 2, 2019
    • Reply
  • This is a fantastic 5 star recipe! My only change was that I used 5% blend cream instead of heavy cream and it was still very creamy without the added calories. I was hoping my immersion blender would be up to the challenge but it just couldn’t blend it up creamy enough, so I blended it in blender. Big difference… I made this soup a day ahead for a dinner party and the flavours seem to get even better! Highly recommend!!

    • — Terrie Williams on November 29, 2018
    • Reply
  • I made this soup tonight for dinner and loved it. I used my food processor to blend the soup and it had a nice smooth-ish consistency. The cheese was just right and the croutons great. I will be making this again. Thank you!

    • — Allison on November 2, 2018
    • Reply
  • I prepared this soup for my family last Sunday. I didn’t have Gruyère cheese, so used mozzarella. It was a total success and will be sure to buy the Gruyère and make it again. Thanks for a great recipe!

  • The overall flavor of the soup was good! Better the next day 🙂 It finally thickened up, and that was my biggest issue. I was hoping it would be a little thicker. I put 2/3 of the soup in a blender and then just left the final third chunky (maybe that is why is wasn’t as thick). My next issue was the texture. Didn’t love the way it blended, but again, better the next day. A few things that could have thrown off the consistency: I didn’t use celery (didn’t have any, used a little celery salt), didn’t have wine so I used 1/4 cup of sherry, and then I didn’t blend the whole thing. Again, great flavor, better the next day, didn’t love the texture or thickness (or lack thereof).

  • Jenn, your recipe came just in time to restore my faith in Broccoli and Cheese soup. Just last week a friend and I went quilt fabric shopping in a nearby town. The owner of the shop recommended a quaint soda fountain restaurant for lunch. Their menu of the day featured B&C Soup. However, when it arrived, it was a clear broth with several vegetables. No “cream of” in sight!

    Neither my friend nor I said anything since the surroundings of the shop were fun to see and the accompanying slice of quiche was great, we just thanked the young owner and didn’t say a word. Perhaps I’ll send your recipe to show her what this soup really should be.
    Also, can’t wait to see my husband’s reaction. He’s not a broccoli fan, but I”m sure he’ll love this dish. Thank you for this and all your delicious recipes.

  • Hi Jenn

    I am wondering if the soup freezes. I’d like to make a double batch and freeze some for later.

    • Hi Lori, Unfortunately, I don’t think this would freeze very well due to all the dairy in it. Sorry!

  • Delicious soup! Quick & easy & so much flavour. Followed recipe exactly. Used immersion blender & soup looked like your pics. Also, I had never knew croutons were so easy to make & wow they tasted so much better than store bought!

  • Hi- I need to use up broccolini- do you think this would be ok to substitute?

    • Hi Marsha, I’ve never made this with broccolini, but I think it should work. I’d love to hear how it turns out!

  • Made this soup for the first time and it is now our favorite! The Gruyere adds such a wonderful flavor and will be making this often!

  • I made this the other week and thought it was very good. I did not make the croutons though.

  • This soup is WONDERFUL and I have watched my entire family enjoy it, including my husband, who is not a fan of soups (I have watched him eat it two nights in a row – shocker!!!) and my daughter, who doesn’t like vegetables.

    I do make a few changes. First, I double the amount of everything. I also play around with celery and carrot ratios, depending on what I have on hand. I use leeks instead of onions and give them a head start with the butter, like you would for a potato leek soup. I also add some other spices like paprika and a bit of turmeric. I use Better Than Bouillon, Organic Chicken Base, in lieu of pre-made chicken stock or make my own using the carcasses of rotisserie chickens (I store them in freezer until I have enough for stock). I leave out the cream and when I serve, I add a bit of grated mexican blend cheese and some Frenche’s crispy fried onion. This keeps great in the fridge and when the soup is hot, the cheese melts in and the fried onions give it crunch.

    Absolutely delicious. Thank you so much for this recipe.

  • Again, another delicious recipe! I used half and half and the prescribed amount of cheese and loved that this soup wasn’t overly heavy. Croutons addictive!

  • A big hit! Chock full of veggies and a great depth of flavor. I lightened it a bit and used half and half instead of heavy cream and it was still delicious. I also threw in some extra carrots and left over mushrooms I had on hand. It was really easy to make even without an immersion blender. Will be making this again soon.

  • Swiss cheese tasted great, as a substitute 🙂

  • This is a great soup to make with Fall right around the corner. I add 1/2 tsp to the crouton butter mix!

  • Made this tonight exactly according to the recipe and it was a winner, enjoyed by all, and my husband who dislikes vegetables. I tasted the soup before adding the cheese and it was already delicious, if anyone wanting a slightly lighter version omitting the cheese, still leads to a tasty soup. Thanks so much Jen, am adding to my recipe collection.

  • It was great! Even my one picky eater in my family loved this soup! I’ve made so many of Jenn’s recipes and this recipe will be another add on to our meal menu options. Thanks!

  • I make this soup twice a month. It is our favourite broccoli soup. We eat half and freeze half for the following week.

    • This is a great soup & a great way to have broccoli & vegetables. I submitted black pepper for white pepper. Also, I used gluten free bread,because I have Celiac.Thanks for ALL of your recipes!! Mary D

      • — Mary Louise Davis
      • Reply
  • Hi Jenn, I am a huge fan of your site and I have loved every recipe I have tried. While this recipe was flavourful, your photo looks quite different than my finished product. Your photo looks much more blended and creamy. My soup was not that visually appealing. It resembled a creamy broth with micro bits of vegetables. I used an immersion blender and perhaps I should have used my blender?

    • Hi Jane, sorry to hear you weren’t thrilled with the soup. If you prepare it again, yes, I’d suggest using a regular blender. My immersion blender worked well for it, but I’m sure there’s a lot of variance there.

  • Is there a trick to adding the cream so it won’t break when it hits the hot liquid?

    • Hi Kelly, you’ll be blending the soup after you add the cream, so if it does separate at all when you add it, this will help to thoroughly combine it. Hope you enjoy!

      • Thanks. It worked and It is soo good!

  • This soup is simple and delicious. The white wine adds a nice, light acidity; the homemade croutons add a lovely crunch; and Gruyere is a much nicer cheese than the cheddar I’ve previously used in broccoli soup. Oh, and heavy cream is always yummy. 🙂 I think this is my new go-to broccoli cheese soup recipe!

  • Such a quick, easy and elegant soup. This is a fabulous recipe. It will great to take to the office paired with either half a sandwich or a quick light salad.

  • Is there any substitute for white wine in the broccoli/cheese soup (and all other recipes for that matter) or will it just taste a bit different if left out?

    • Hi Meredyth, It really depends on the recipe. Here, the wine adds depth of flavor and a touch of acidity. It’s fine to leave it out. If you find the soup could use a burst of flavor, try adding a squeeze of lemon at the end — but go easy…a little goes a long way. Hope that helps!

    • I only have frozen organic flowered on hand –
      Anything in particular to adjust if using frozen?

      • — Marsha on June 30, 2019
      • Reply
      • Hi Marsha, I’m not sure which ingredient you’re referring to – can you clarify?

        • — Jenn on July 1, 2019
        • Reply
  • Would cauliflower work in place of broccoli?

    • Yes Adriann, I don’t see why not! I’d love to hear how it turns out with cauliflower.

      • Just as lovely as with broccoli! My 2 year old loves it!

        • So glad– thanks for the follow-up!

  • Just made the broccoli and cheese soup. It’s delicious and perfect for a chilly, windy day in Chicago! Will be on our Thanksgiving “weekend” menu! Thanks Jen.

  • This is a delicious, hearty soup, great for a fall lunch with a baguette and salad.

  • Hi! Any suggestions as to a replacement for the wine. Do not drink or use alcohol in cooking (religious reasons).
    Huge fan of all your recipes! Especially buttermilk fried chicken!

    • Farrah, you could just replace the wine with an equivalent amount of chicken broth or white wine vinegar.

  • We don’t drink any alcohol. Is it possible to make this soup without the wine?

    • Yes Afrin, you could just replace the wine with an equivalent amount of chicken broth or white wine vinegar.

  • I made your classic tomato soup and LOVED IT!!! My husband was surprised that cream/milk was not in the recipe, and yet it was so creamy!! I would like to make this soup, but my husband has lactose intolerance. Would it be possible to substitute FairLife milk 2% instead of the 1/2 and 1/2 or whipping cream. If not, any suggestions?? Thank you

    • Yes Amy, you could use the FairLife 2% milk– the soup just won’t be as creamy.

  • This is one of my favorite soups. If we go out to eat and it’s offered, I always order it, but I never looks as good as this. I really want to make this but I do have one problem. I don’t own one of those “stick blenders” , could I put it in my regular blender? Thanks for sharing!

    • Hi Robin, Yes, that will work well.

  • another-awesome recipe! thank you!!! I used only half a cup of the cream and it was still so yummy! Best broccoli soup!

  • I have made this soup a couple of times and it was delicious, but somehow I made it with cauliflower. Was it posted initially as cauliflower soup? Yesterday was a bit chilly here in Toronto so I decided to make “cauliflower” soup, and that’s when I discovered it was broccoli soup! Anyway, it is delicious with cauliflower and that’s what I am having for dinner tonight!

  • SOOOOO amazing – I bought an immersion blender just so I could make this on a more regular basis.

  • Is it possible to make the broccoli and cheese soup without cream? If so, what do you suggest?

    • Hi Kate, You could definitely use milk (or half-and-half) but it won’t be as creamy.

  • For this recipe I skipped the croutons and used some roughly crushed tortilla chips as that is what I had. I used low sodium veggie broth. I also substituted white pepper for black, cheddar cheese, and used 1/2 and 1/2.

  • I love broccoli and cheese soup and my first attempt at making it myself was fantastic! The Gruyere cheese makes it taste delicious without leaving a potent cheesy after taste. The only thing I did not make were the croutons as we are not eating bread in the home. This is going to become a staple soup recipe to be made over and over for a quick lunch through the week!

  • I made this soup last week, it was wonderful. Even my husband liked it. I used half and half since that is what I had on hand, it turned out great. We loved the croutons!

  • This is awesome. The first time I made it I used the full cream. Husband and I had it for dinner and it was more than enough. The croutons are amazing. I used to make my own but somehow had gotten out of the habit. Not any more. The second time I substituted light cream, it was good, but the full cream is delicious for a special occasion. My youngest son dislikes soup, but this got a rave review. Thank you so much Jenn for all the love and care that goes into this site.

  • Hi, I was wondering if you think this would work just as well with cheddar instead of Gruyère? Also, my husband hates celery — does the soup actually taste at all like celery (or even have a celery “essence”)? Thanks!

    • Hi Laura, Yes, it’s delicious with cheddar. You can’t taste the celery at all but if you’re worried it’s perfectly fine to leave it out 🙂

  • Thank you for your recipes. I can feel you cook with love . God keep guiding you. Kindest regards and thanks again for your recipes I enjoy them. Rutj

  • Simple and absolutely delicious! Subbed half and half and I don’t feel like I missed out- creamy and satisfying.

  • Would this work with skim milk?

    • Hi Susan, You could try it, but I would probably add a 1-2 tablespoons of flour to the onion mixture after it is cooked. You would cook the flour/onion mixture a few minutes before adding the wine, then proceed with the recipe. This will help thicken it up.

    • Tried it with the skim and it was very good – even better the second day. Thanks

  • Delicious! Perfect with half and half cream. So so good.

  • I had one question about adding the white wine, the recipe says cook until “dissolved”. What is dissolving, the vegetables or did you mean until the wine is almost completely reduced? Looking forward to trying this, it looks great!

    • Hi David, Yes, cook until the wine is almost completely reduced. I will clarify in the recipe. Thx!

  • Just made this for dinner, awesome! Of course could not find Gruyere at our local SW, but Parmesan worked well. Thanks!

  • Curious where the “high” carb count per serving is coming from… the croutons? If so, what would be the approximate carb count per serving if croutons are omitted? Will definitely make this! Another winner from Jenn!

    • Hi MC, Here’s the nutritional data without the croutons: 363 calories, Fat 29g, Sat Fat 17g, Carbs 14g, Fiber 3g, Sugars 4g, Protein 13g, Sodium 568mg, Cholesterol 133mg

      Hope that helps!

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