Satisfying Broccoli Cheese Soup with Ground Beef

If you ask me, broccoli cheese soup gets even better when you add ground beef.

This hearty, comfort-food bowl turns a classic soup into a complete meal that fills you up. Tender broccoli florets and diced potatoes simmer in a savory broth with seasoned ground beef.

Sharp cheddar cheese melts into a creamy base made rich with milk and sour cream. A few simple herbs and a splash of Worcestershire sauce bring everything together.

It’s the kind of soup that works for busy weeknights, warming you up without a lot of fuss.

SAVE NOW

What Kind of Ground Beef Should I Use?

For this soup, you’ll want to use ground beef with a fat content that balances flavor and richness without making your soup too greasy. I’d recommend going with 85/15 or 90/10 ground beef – these ratios give you enough fat for good flavor while not leaving you with a pool of grease to drain off. If you only have 80/20 on hand, that’ll work too, just be sure to drain it well after browning. You can also swap in ground turkey or ground chicken if you prefer a leaner option, though you might want to add a touch more butter or oil when browning since those meats are much leaner than beef.

SAVE NOW

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients around:

• Ground beef: You can easily swap ground beef for ground turkey, ground chicken, or even Italian sausage if you want a different flavor profile. Just brown it the same way you would the beef.
• Chicken broth: Beef broth or vegetable broth work just fine here. The flavor will be slightly different, but still tasty.
• Cheddar cheese: Feel free to use other melty cheeses like Colby, Monterey Jack, or a Mexican blend. You can also do half cheddar and half another cheese for more complexity.
• Milk: Whole milk gives the creamiest result, but 2% works too. You can also use half-and-half for an even richer soup, or swap in evaporated milk for extra creaminess without adding more fat.
• Potatoes: Any potato variety works – russets, Yukon golds, or red potatoes are all good choices. Just keep the dice size consistent for even cooking.
• Sour cream: Greek yogurt makes a great substitute for sour cream and adds a nice tang. Plain yogurt works too, just stir it in at the end off the heat.
• Fresh broccoli: Frozen broccoli florets are a convenient swap – just add them straight from the freezer without thawing first.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the cheese while the heat is too high, which causes it to become grainy and separated instead of smooth and creamy – always reduce to low heat before stirring in your cheddar.

Don’t rush the flour and butter mixture (called a roux) in step 5, as cooking it for the full 3-5 minutes removes the raw flour taste and helps thicken your soup properly without any chalky flavor.

Another common error is adding the sour cream while the soup is still on the stove, which can cause it to curdle – make sure to remove the pot from heat first, then stir it in gently.

Finally, cut your potatoes into uniform pieces so they cook evenly with the broccoli, and if your soup seems too thick, thin it out with a bit more milk or broth rather than water to keep the flavor rich.

SAVE NOW

What to Serve With Broccoli Cheese Soup?

This hearty broccoli cheese soup is pretty filling on its own thanks to the ground beef and potatoes, but I love serving it with a crusty bread bowl or some warm dinner rolls for scooping up every creamy bite. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the cheese and adds a nice fresh crunch to your meal. If you’re feeding a crowd, consider setting out some extra toppings like crispy bacon bits, shredded cheese, or chopped green onions so everyone can customize their bowl. For a complete dinner, a slice of garlic bread or some buttery crackers on the side makes this soup feel like a total comfort food feast.

Storage Instructions

Store: This hearty soup keeps really well in the fridge. Just transfer it to an airtight container and it’ll stay fresh for up to 4 days. It actually tastes even better the next day once all the flavors have had time to meld together!

Freeze: You can freeze this soup, though the potatoes might change texture slightly when thawed. Let it cool completely, then store in freezer-safe containers or bags for up to 2 months. I like to freeze it in individual portions so I can grab just what I need for a quick lunch.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can also microwave individual portions, but use 50% power and stir every minute or so. Add a splash of milk or broth if it seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 120-140 g
• Fat: 180-200 g
• Carbohydrates: 220-250 g

Ingredients

For the soup base:

• 1 lb ground beef
• 1 cup onion (finely diced for even cooking)
• 1 cup shredded carrots
• 2.5 cups broccoli (cut into small bite-sized florets)
• 1 tsp dried basil
• 1.5 tsp dried parsley
• 1 tbsp butter
• 3 cups chicken broth (I prefer Swanson for a consistent savory base)
• 4 cups potatoes (peeled and diced into 1/2-inch cubes)
• 2 cups cheddar (sharp cheddar gives the best flavor profile)
• 2 cups milk
• 1 tsp salt
• 3/4 tsp pepper
• 1/4 cup sour cream (I always use Daisy for a creamy finish)
• 1 tsp worcestershire sauce
• 1/2 tsp garlic powder

For the roux:

• 3 tbsp butter (I like Kerrygold for its richness in sauces)
• 1/4 cup flour (I always use King Arthur all-purpose flour)

Step 1: Brown the Ground Beef and Prepare Aromatics

• 1 lb ground beef
• 1 tbsp butter
• 1 cup onion
• 1 cup shredded carrots
• 1.5 tsp dried parsley
• 1 tsp dried basil

Heat a large soup pot or Dutch oven over medium-high heat and brown the ground beef, breaking it into small crumbles as it cooks, about 5-7 minutes.

Drain excess fat and set the cooked beef aside on a plate.

In the same pot, melt 1 tablespoon of butter over medium heat, then add the diced onion, shredded carrots, dried parsley, and dried basil.

Sauté for 4-5 minutes until the vegetables soften and release their aromatics—this builds the flavor foundation of the soup.

Step 2: Build the Soup Base with Broth, Potatoes, and Broccoli

• 3 cups chicken broth
• 4 cups potatoes
• 2.5 cups broccoli

Pour the chicken broth into the pot with the softened aromatics, then add the diced potatoes and broccoli florets.

Bring the mixture to a boil over medium-high heat, then reduce to medium and simmer covered for 10-12 minutes until the potatoes are tender when pierced with a fork.

The vegetables need time to soften before the cheese and cream are added, which would lower the heat and prevent further cooking.

Step 3: Make a Roux for Creamy Body and Thickening

• 3 tbsp butter
• 1/4 cup flour

While the soup simmers, melt 3 tablespoons of butter in a separate skillet over medium heat.

Once melted and foamy, sprinkle in the flour and stir continuously for 3-5 minutes until the mixture turns light brown and bubbles slightly—this cooks out the raw flour taste and creates a roux that will thicken the soup.

I like Kerrygold butter here because its richness adds subtle flavor to the final dish.

Step 4: Thicken the Soup and Incorporate the Beef

• roux from Step 3
• cooked ground beef from Step 1
• 2 cups cheddar
• 2 cups milk
• 1 tsp worcestershire sauce
• 1 tsp salt
• 3/4 tsp pepper
• 1/2 tsp garlic powder

Once the potatoes are tender, slowly stir the roux from Step 3 into the simmering soup, whisking to avoid lumps.

Bring the soup back to a gentle boil and cook for 2 minutes to fully activate the thickening.

Reduce heat to low and stir in the cooked ground beef from Step 1, sharp cheddar cheese, milk, Worcestershire sauce, salt, pepper, and garlic powder.

Stir gently and continuously until the cheese completely melts, about 3-5 minutes—the low heat prevents the soup from breaking or becoming grainy.

Step 5: Finish with Sour Cream and Serve

• 1/4 cup sour cream

Remove the soup from heat and stir in the sour cream until fully incorporated.

I always use Daisy brand for a creamy, tangy finish that rounds out the rich cheese flavors beautifully.

Taste and adjust seasoning if needed with additional salt and pepper.

Ladle into bowls and serve hot.

Satisfying Broccoli Cheese Soup with Ground Beef

Delicious Satisfying Broccoli Cheese Soup with Ground Beef recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 8 servings

Calories 3350 kcal

Ingredients

  

For the soup base::

• 1 lb ground beef
• 1 cup onion (finely diced for even cooking)
• 1 cup shredded carrots
• 2.5 cups broccoli (cut into small bite-sized florets)
• 1 tsp dried basil
• 1.5 tsp dried parsley
• 1 tbsp butter
• 3 cups chicken broth (I prefer Swanson for a consistent savory base)
• 4 cups potatoes (peeled and diced into 1/2-inch cubes)
• 2 cups cheddar (sharp cheddar gives the best flavor profile)
• 2 cups milk
• 1 tsp salt
• 3/4 tsp pepper
• 1/4 cup sour cream (I always use Daisy for a creamy finish)
• 1 tsp worcestershire sauce
• 1/2 tsp garlic powder

For the roux::

• 3 tbsp butter (I like Kerrygold for its richness in sauces)
• 1/4 cup flour (I always use King Arthur all-purpose flour)

Instructions

 

• Heat a large soup pot or Dutch oven over medium-high heat and brown the ground beef, breaking it into small crumbles as it cooks, about 5-7 minutes. Drain excess fat and set the cooked beef aside on a plate. In the same pot, melt 1 tablespoon of butter over medium heat, then add the diced onion, shredded carrots, dried parsley, and dried basil. Sauté for 4-5 minutes until the vegetables soften and release their aromatics—this builds the flavor foundation of the soup.
• Pour the chicken broth into the pot with the softened aromatics, then add the diced potatoes and broccoli florets. Bring the mixture to a boil over medium-high heat, then reduce to medium and simmer covered for 10-12 minutes until the potatoes are tender when pierced with a fork. The vegetables need time to soften before the cheese and cream are added, which would lower the heat and prevent further cooking.
• While the soup simmers, melt 3 tablespoons of butter in a separate skillet over medium heat. Once melted and foamy, sprinkle in the flour and stir continuously for 3-5 minutes until the mixture turns light brown and bubbles slightly—this cooks out the raw flour taste and creates a roux that will thicken the soup. I like Kerrygold butter here because its richness adds subtle flavor to the final dish.
• Once the potatoes are tender, slowly stir the roux from Step 3 into the simmering soup, whisking to avoid lumps. Bring the soup back to a gentle boil and cook for 2 minutes to fully activate the thickening. Reduce heat to low and stir in the cooked ground beef from Step 1, sharp cheddar cheese, milk, Worcestershire sauce, salt, pepper, and garlic powder. Stir gently and continuously until the cheese completely melts, about 3-5 minutes—the low heat prevents the soup from breaking or becoming grainy.
• Remove the soup from heat and stir in the sour cream until fully incorporated. I always use Daisy brand for a creamy, tangy finish that rounds out the rich cheese flavors beautifully. Taste and adjust seasoning if needed with additional salt and pepper. Ladle into bowls and serve hot.