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Broccoli Ham and Cheese Soup

This Broccoli Ham and Cheese Soup is creamy, hearty, and full of tender broccoli, savory ham, and melted cheddar. A simple buttery roux gives the broth a rich texture, while carrots and onion add flavor to every spoonful.

It’s a cozy choice for busy weeknight dinners, chilly afternoons, or using up leftover ham. Serve it with crusty bread, biscuits, or a simple salad for a satisfying meal.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: Approximately 50 minutes
Servings: 6

Why You’ll Love This Recipe

Creamy cheddar broth with plenty of broccoli and ham
A comforting way to use leftover cooked ham
Easy to make in one pot
Hearty enough for lunch or dinner
Simple ingredients with flexible substitutions
Ready in under an hour
Delicious with bread or biscuits for dipping
Easy to prepare ahead and reheat

Ingredients

4 tablespoons unsalted butter
1 small yellow onion, finely diced
1 cup diced carrots
2 cloves garlic, minced
¼ cup all-purpose flour
4 cups chicken broth
3 cups broccoli florets, chopped into bite-size pieces
2 cups cooked ham, diced
2 cups whole milk
1 cup half-and-half or heavy cream
2½ cups shredded sharp cheddar cheese
½ teaspoon paprika
¼ teaspoon ground black pepper
Salt, to taste
¼ teaspoon mustard powder, optional

Optional Toppings

Extra shredded cheddar
Chopped green onions
Crumbled cooked bacon
Crusty bread or crackers
Fresh parsley

How to Make Broccoli Ham and Cheese Soup

Step 1: Prepare the Ingredients

Dice the onion, carrots, and cooked ham. Cut the broccoli into small, even florets so it cooks quickly and is easy to eat with a spoon.

Shred the cheddar from a block if possible. Freshly shredded cheese usually melts more smoothly than pre-shredded cheese.

Step 2: Cook the Onion and Carrots

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and carrots and cook for 5–6 minutes, stirring occasionally, until the onion is soft and the carrots begin to turn tender.

Step 3: Add the Garlic

Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Avoid letting it brown.

Step 4: Make the Roux

Sprinkle the flour over the vegetables. Stir continuously for 1–2 minutes so the flour coats the vegetables and cooks through.

This mixture thickens the soup and helps create a smooth, creamy texture.

Step 5: Add the Broth

Pour in the chicken broth gradually, stirring or whisking as you go to prevent lumps. Bring the mixture to a gentle simmer.

Step 6: Cook the Broccoli

Add the broccoli florets, paprika, black pepper, and mustard powder, if using. Cover partially and simmer for 10–12 minutes, or until the broccoli is tender but still holds its shape.

Step 7: Add the Ham

Stir in the diced cooked ham and simmer for another 3–4 minutes, until it is heated through.

Step 8: Stir in the Milk and Cream

Reduce the heat to low. Stir in the milk and half-and-half or heavy cream. Warm the soup gently for several minutes, but don’t let it boil.

Step 9: Melt in the Cheese

Add the shredded cheddar a handful at a time, stirring after each addition until melted. Keep the heat low to help the cheese melt smoothly.

Taste the soup and add salt if needed. Ham and broth can both be salty, so season gradually.

Step 10: Serve

Ladle the soup into bowls and top with extra cheddar, green onions, or parsley. Serve warm with crusty bread, biscuits, or crackers.

Tips for the Best Broccoli Ham and Cheese Soup

Use cooked ham. Leftover baked ham or thick-cut deli ham works well. Avoid adding raw ham directly to the soup.
Cut the broccoli evenly. Similar-sized florets cook at the same rate.
Shred the cheese yourself. Block cheese melts more smoothly than many pre-shredded varieties.
Add cheese over low heat. High heat can make the cheese separate or turn grainy.
Don’t boil after adding dairy. Gentle heat helps keep the soup creamy.
Season at the end. Ham and broth may already contain plenty of salt.
Keep some texture. Chop the broccoli into bite-size pieces rather than making it too fine.
For a thicker soup, simmer it uncovered for a few extra minutes before adding the cheese.

How to Make the Soup Thicker or Thinner

For a thicker soup, simmer it uncovered for a few extra minutes before adding the cheese. You can also mash some of the broccoli and carrots against the side of the pot.

For a thinner soup, stir in a little extra warm chicken broth or milk until it reaches your preferred consistency.

Delicious Variations

Broccoli Ham Potato Soup

Add 1½ cups peeled, diced potatoes along with the broth. Simmer until the potatoes are tender before adding the dairy and cheese.

Spicy Cheddar Ham Soup

Add a pinch of cayenne pepper, a few dashes of hot sauce, or diced jalapeño with the onion and carrots.

Smoky Ham and Broccoli Soup

Add ½ teaspoon smoked paprika and top each bowl with crumbled cooked bacon.

Extra-Vegetable Soup

Add chopped celery with the onion and carrots, or stir in a handful of baby spinach near the end of cooking.

Creamy Blended Soup

For a smoother texture, blend part of the soup before adding the ham and cheese. Use an immersion blender carefully, or transfer a portion to a blender and blend in batches. Return it to the pot, then add the ham, dairy, and cheese.

Lighter Version

Use whole milk instead of half-and-half and reduce the cheddar to 2 cups. The soup will be a little lighter while still creamy and flavorful.

What to Serve with Broccoli Ham and Cheese Soup

This soup is filling on its own, but these sides pair especially well:

Crusty French bread
Buttermilk biscuits
Garlic bread
Dinner rolls
A simple green salad
Crackers or toasted bread cubes

Can I Make It Ahead?

Yes. Prepare the soup through the step where the broccoli is tender, then cool and refrigerate it. When ready to serve, reheat it gently, stir in the milk and cream, and add the cheese over low heat.

For the smoothest texture, add the dairy and cheese shortly before serving rather than cooking them for a long time in advance.

Storage

Let the soup cool, then transfer it to an airtight container. Refrigerate for up to three days.

Reheat gently on the stove over low heat, stirring often. Avoid boiling, which can cause the cheese and dairy to separate. If the soup has thickened in the refrigerator, add a splash of broth or milk while reheating.

Can You Freeze Broccoli Ham and Cheese Soup?

Creamy cheese soups can change texture after freezing, so freezing is not ideal. If you do freeze it, cool the soup completely and store it in a freezer-safe container for up to two months.

Thaw it overnight in the refrigerator and reheat slowly over low heat, stirring frequently. The texture may be less smooth; a quick blend can help bring it back together.

Frequently Asked Questions

Can I use frozen broccoli?

Yes. Add it directly to the soup and simmer until tender. Frozen broccoli may cook faster, so begin checking it after about 6–8 minutes.

Can I use leftover holiday ham?

Absolutely. This soup is a good way to use leftover cooked ham. Trim away any tough or overly salty edges and dice it into bite-size pieces.

What cheese works best?

Sharp cheddar gives the soup a classic flavor. Monterey Jack, Colby, or a mild cheddar can also be used. For the smoothest result, shred cheese from a block.

Why did my cheese soup turn grainy?

The heat may have been too high when the cheese was added, or the soup may have boiled afterward. Lower the heat and stir in the cheese gradually.

Can I make this without flour?

You can use 2 tablespoons cornstarch mixed with 2 tablespoons cold water. Stir the mixture into the simmering broth before adding the dairy and cheese, and cook until thickened.

Can I use only milk instead of cream?

Yes. Replace the half-and-half or cream with an equal amount of milk. The soup will be slightly less rich but still creamy.

Can I make it in a slow cooker?

For best results, cook the onion, carrots, garlic, flour, broth, broccoli, and ham on LOW until the vegetables are tender. Stir in the milk, cream, and cheese near the end, and heat just until melted. Avoid leaving the cheese soup on high heat for a long time.

Pro Tips

Cook the flour with the vegetables for a minute or two, then add the broth gradually while stirring. Simmer the broccoli until just tender, and melt in the cheese over low heat after adding the milk and cream. Taste before adding extra salt, since the ham and broth may already be well seasoned.

Final Thoughts

This Broccoli Ham and Cheese Soup is creamy, hearty, and full of familiar comfort-food flavors. Tender broccoli, savory ham, and sharp cheddar make it a satisfying way to use leftovers or prepare a cozy one-pot dinner. Serve it with warm bread and enjoy a comforting meal any day of the week.