Super Easy Broccoli Cheese Soup

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Enjoy your favorite cafe-style Broccoli Cheese Soup at home for less money. I’ll show you how easy it is to make with both stovetop and Instant Pot directions!

Super Easy Broccoli Cheese Soup (Instant Pot and Stovetop Directions) | Good Cheap Eats

Broccoli Cheese Soup has long been a favorite of mine. I don’t know exactly when my love affair with this creamy, cheesy, hearty soup began, but I well remember it being a part of my early parenting years.

When my husband would send me off on my Saturday Mornings Off, I would spend the morning shopping sans children, inevitably capping off my time with soup and sandwich combo at Panera. Specifically, Broccoli Cheese Soup and an Asiago Roast Beef Sandwich. It was the ultimate comfort food.

This soup is like that one. Only it’s much cheaper and super simple to make at home. I’ve been making it for years, but recently decided to play with it a little bit. For one, I used dill Havarti cheese which added a great flavor and creaminess to the soup.

But, ultimately, I wanted to make this soup easily portable. My purpose: to take it to potlucks and be received like a rockstar.

It’s that good.

Making Broccoli Cheese Soup at Home

Making the soup in the electric pressure cooker allowed me both a convenient cooking vessel as well as a way to keep the soup hot at the event until it was time to eat. I made the soup at home, secured the spill-proof lid for transport, and then kept it warm on slow cooker mode at the event.

Don’t worry. You can make this soup completely on the stovetop, but if you’ve been wondering how to use your Instant Pot, this Broccoli Cheese Soup is one reason to add to your list.

As I was testing this recipe in the electric pressure cooker, I pondered the question of using two cooking vessels. This is how I’ve always prepared Broccoli Cheese Soup; one pot for the cheese sauce and one for the vegetable/broth mixture.

And while I considered using a beurre manie to thicken the soup and hope the cheese didn’t get weird, I decided in the end that two vessels were the way to go. Trust me, this is delicious and well worth the extra pan to wash. Especially if you want to be received like a rockstar.

Super Easy Broccoli Cheese Soup (Instant Pot and Stovetop Directions) | Good Cheap Eats

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

  • Stock up on ingredients when they are on sale. This ensures that you’ll have your ingredients at the lowest possible price. Load up on onions, carrots, celery, and broccoli next time you see a sale.
  • Price match. Check your grocery store fliers to see who has the best price on the items on your list.
  • Make your own chicken stock. It’s practically free!

Tools I use to make this recipe easy:

This is a pretty straight-forward dish. You don’t need any fancy equipment. However, having some good basic kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.

Super Easy Broccoli Cheese Soup (Instant Pot and Stovetop Directions) | Good Cheap Eats

Broccoli Cheese Soup
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Enjoy your favorite cafe-style Broccoli Cheese Soup at home for less money. I'll show you how easy it is with both stovetop and Instant Pot directions!
Course: Soup
Cuisine: American
Servings: 8
Author: Jessica Fisher
  • 1 tablespoon olive oil
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 4 cups chicken or vegetable broth
  • 4 cups chopped broccoli
  • 2/3 cup butter
  • 2/3 cup flour
  • 4 cups milk
  • 1 cup shredded cheddar cheese
  • 1 cup shredded dill Havarti cheese
  • Salt and pepper to taste
  1. In the pot of an electric pressure cooker, heat the oil. Add the celery, carrots, and onion, and saute until the onions go clear, about 7 minutes. Alternatively, you can do this in a pot on the stovetop over medium heat.

  2. Add the chicken broth and broccoli. If you are using the pressure cooker, attach the lid and turn on the pressure valve. Turn the machine on and set it to manual for 4 minutes. If you are cooking this on the stove, bring the pot to a simmer and cook until the vegetables are tender, about 20 minutes.

  3. While the veggies are cooking, prepare the cheese sauce. In a medium saucepan on the stove, melt the butter. Add the flour, and cook, whisking for two minutes. Slowly whisk in the milk, stirring to combine. Allow the mixture to simmer, stirring, until slightly thickened. Whisk in the cheeses. 

  4. When the vegetables are done cooking, blend them slightly with an immersion blender. It's best to leave some chunks, but go with the texture you prefer.

  5. Stir the cheese sauce into the vegetable mixture. Season to taste with salt and pepper. Serve hot.

Recipe Notes

Note: Store any leftover soup in the refrigerator in an airtight container for up to 4 days. Once the soup has chilled completely, you can freeze it for longer storage.


Something new here on Good Cheap Eats that I’m slowly rolling out is the option to rate the recipes you try. After you’ve made this Broccoli Cheese Soup, I’d love for you to come back and tell me how you liked it. Be sure to give it a starred rating in the comments. Thank so much!

Super Easy Broccoli Cheese Soup (Instant Pot and Stovetop Directions) | Good Cheap Eats

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  1. LeslieT says:

    Sounds yummy! Just wondering where you get the Dill Havarti, and do you use fresh broccoli or frozen?

    • My ALDI carries the dill havarti, though I think I’ve seen it at Trader Joe’s as well. You can use more cheddar if you prefer. I use fresh broccoli, but you can use frozen if that’s what you buy.

  2. We love broccoli cheese soup! I can’t wait to try this recipe next week. I already made a vegetable beef soup with my left over pot roast from the freezer today

  3. Alice E says:

    Have you ever tried this with Monterey Jack or Swiss? They would be easier for me to obtain. I’m assuming that Havarti is a good melting cheese, like Swiss and unlike cheddar, and that is why it improves the soup. How strong is the dill flavor of the cheese? If I didn’t have the dill Havarti, would you suggest adding some dried dill and if so how much?

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