Ready in just 40 minutes! Perfect for busy weeknights!
- Make an incredible Cheesy Ham and Broccoli Soup with pantry staples and leftover ham
- Rich, creamy texture without heavy cream
- One-pot meal means less cleanup
- Kid-approved comfort food that sneaks in vegetables
Why You Need This Cheesy Ham and Broccoli Soup Recipe
Ever stared into your fridge wondering what to make with leftover ham? This Cheesy Ham and Broccoli Soup solves that problem.
This hearty Cheesy Ham and Broccoli Soup combines tender chunks of ham, fresh broccoli, and a rich cheese sauce for a meal that satisfies even picky eaters. Ready in under 45 minutes, it’s quick enough for weeknights but special enough for guests.
The best part? Everything cooks in one pot. Less cleanup means more time to enjoy your evening.
Let’s make this Cheesy Ham and Broccoli Soup your new go-to comfort meal.
Nutrition Facts for Cheesy Ham and Broccoli Soup
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 |
| Protein | 28g |
| Carbohydrates | 26g |
| Fat | 22g |
| Fiber | 4g |
| Sodium | 890mg |
| Calcium | 35% DV |
| Vitamin C | 120% DV |
Serving size: 1½ cups (4 servings total)
What You’ll Need for Cheesy Ham and Broccoli Soup
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Salted butter | 3 tablespoons | For sautéing |
| Yellow onion | 1 medium | Finely diced (about 1 cup) |
| Carrots | 2 medium | Diced (about ¾ cup) |
| Celery | 2 stalks | Diced (about ½ cup) |
| Garlic | 3 cloves | Minced |
| All-purpose flour | ¼ cup | For thickening |
| Chicken broth | 4 cups | Low-sodium preferred |
| Russet potato | 1 medium | Peeled and diced (about 1 cup) |
| Broccoli florets | 4 cups | Cut into bite-sized pieces |
| Cooked ham | 2 cups | Diced into ½-inch cubes |
| Whole milk | 1 cup | 2% works too |
| Sharp cheddar cheese | 2 cups | Freshly grated (8 oz) |
| Salt | ½ teaspoon | Adjust to taste |
| Black pepper | ¼ teaspoon | Freshly ground |
| Dried thyme | ½ teaspoon | Optional |
| Cayenne pepper | Pinch | Optional, for heat |
Equipment
| Tool | Purpose |
|---|---|
| Dutch oven or large pot | For cooking the soup |
| Sharp knife | For chopping vegetables |
| Cutting board | For prep work |
| Wooden spoon | For stirring |
| Whisk | For preventing lumps |
| Measuring cups & spoons | For accurate measurements |
| Box grater | For shredding cheese |
| Ladle | For serving |
| Timer | To track cooking times |
Possible Substitutions for Cheesy Ham and Broccoli Soup
- Cheese: Swap cheddar for Gruyère, Monterey Jack, or a combination
- Milk: Use half-and-half for a richer soup
- Broth: Vegetable broth works instead of chicken
- Ham: Bacon or turkey ham can substitute
- Potatoes: Yukon Gold or red potatoes work well too
- Gluten-free option: Use 3 tablespoons cornstarch instead of flour
Detailed Step-by-Step Instructions for Cheesy Ham and Broccoli Soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Preparation Phase
- Set up your workspace
- Clear your countertop to have enough room for cutting and prep work
- Place your cutting board on a stable surface
- Have a small bowl ready for food scraps
- Place all ingredients on the counter so you can see what you have
- Fill your sink with warm, soapy water for quick cleanup of knives and tools as you go
- Prepare the vegetables
- Onion:
- Cut off both ends of the onion and remove the outer papery skin
- Cut the onion in half from top to bottom
- Place each half flat-side down and make vertical cuts ¼-inch apart
- Turn 90 degrees and cut across the vertical cuts to dice
- You should end up with about 1 cup of diced onion
- Carrots:
- Wash and peel the carrots
- Cut off the ends
- Slice each carrot in half lengthwise
- Cut each half lengthwise again to make quarters
- Chop across to make small, even dice (about ¼-inch pieces)
- You should have about ¾ cup diced carrots
- Celery:
- Wash the celery stalks
- Trim off the ends and any leaves
- Slice each stalk lengthwise into 3-4 strips
- Cut across to make small pieces (about ¼-inch)
- You should have about ½ cup diced celery
- Garlic:
- Place each clove under the flat side of your knife
- Press down firmly to crush the clove and remove the skin
- Finely chop the peeled garlic cloves
- You can also use a garlic press if you have one
- Onion:
- Prepare the broccoli
- Wash the broccoli thoroughly under cold running water
- Cut off the thick stem and save for another use if desired
- Break or cut the head into small, bite-sized florets
- Make sure pieces are similar in size so they cook evenly
- Measure out 4 cups of florets
- Prepare the potato
- Wash and peel the russet potato
- Cut it in half lengthwise
- Cut each half into ½-inch slices
- Cut each slice into ½-inch cubes
- Place diced potato in a bowl of cold water to prevent browning
- Drain well before using
- Prepare the ham
- Cut the ham into ½-inch cubes
- Make sure to trim any excess fat if needed
- Measure out 2 cups
- Grate the cheese
- Use the large holes on a box grater
- Grate the cheddar cheese yourself rather than using pre-shredded
- Pre-shredded cheese contains anti-caking agents that can make your soup grainy
- Measure out 2 cups (8 oz) of freshly grated cheese
- Organize your prepped ingredients
- Arrange all prepped ingredients in small bowls or on plates
- Group items that go into the pot at the same time
- Have measuring spoons and cups ready for the remaining ingredients
Cooking Phase
- Heat your pot
- Place a large pot or Dutch oven on the stove
- Set heat to medium
- Allow the pot to heat up for about 1 minute
- Create the flavor base for your Cheesy Ham and Broccoli Soup
- Add 3 tablespoons butter to the pot
- Let it melt completely (about 30 seconds)
- Watch carefully so it doesn’t brown or burn
- Add diced onions, carrots, and celery to the melted butter
- Stir with a wooden spoon to coat all vegetables with butter
- Cook for 5-7 minutes, stirring occasionally
- You want the vegetables to soften but not brown
- The onions should become translucent
- If vegetables start to brown, reduce heat slightly
- Add aromatic garlic
- Add the minced garlic to the softened vegetables
- Stir continuously for 30 seconds
- Garlic burns easily, so keep it moving in the pan
- You should smell a fragrant garlic aroma
- Be careful not to let garlic brown or it will taste bitter
- Make the roux (thickening base)
- Sprinkle ¼ cup flour evenly over the cooked vegetables
- Immediately start stirring with a wooden spoon
- Keep stirring constantly for 1-2 minutes
- The mixture will look paste-like and slightly golden
- Make sure to scrape the bottom of the pot to prevent sticking
- This cooking step removes the raw flour taste
- The roux will be the thickening agent for your Cheesy Ham and Broccoli Soup
- Add liquids and potatoes
- Keep your whisk ready
- Slowly pour in 1 cup of chicken broth while whisking constantly
- This first addition is crucial to prevent lumps
- Once smooth, add the remaining 3 cups of broth while continuing to whisk
- Drain the diced potatoes and add them to the pot
- Add ½ teaspoon dried thyme if using
- Increase heat to medium-high
- Bring the mixture to a gentle boil (you’ll see bubbles around the edges)
- Once boiling, reduce heat to medium-low
- Simmer uncovered for 10-12 minutes
- Stir occasionally to prevent sticking
- Test potatoes with a fork – they should be just tender but not falling apart
- Cook the broccoli and ham
- Add the broccoli florets to the pot
- Add the diced ham to the pot
- Stir gently to combine everything
- Simmer for 5-7 minutes, stirring occasionally
- The broccoli should turn bright green and become tender-crisp
- You should be able to pierce it with a fork but it should still have some resistance
- Warning for beginners: Don’t overcook the broccoli or it will become mushy, lose its bright color, and many nutrients
- Add dairy and finish the Cheesy Ham and Broccoli Soup
- Reduce heat to low (very important step)
- Pour in 1 cup milk and stir gently
- Add ½ teaspoon salt and ¼ teaspoon black pepper
- Add a pinch of cayenne pepper if using
- Stir to combine all ingredients
- Let simmer for 2 minutes to heat through
- Important beginner tip: Do not let the soup boil after adding milk, or it might curdle and separate
- Keep the heat low and watch carefully
- Add cheese and finish
- Turn off the heat completely
- Allow the soup to stop bubbling (about 30 seconds)
- Add the grated cheese one handful at a time
- Stir well between each addition
- Make sure each addition is fully melted before adding more
- Continue until all cheese is incorporated
- The soup should be smooth and creamy
- If the cheese isn’t melting completely, return to very low heat briefly
- Taste your Cheesy Ham and Broccoli Soup
- Adjust seasonings if needed (you may want more salt or pepper)
Serving Your Cheesy Ham and Broccoli Soup
- Let the soup rest
- Allow your Cheesy Ham and Broccoli Soup to rest for 5 minutes
- This lets the flavors blend and the soup to thicken slightly
- Keep the pot covered during this time
- Ladle soup into bowls
- Use a ladle to portion soup into serving bowls
- Aim for about 1½ cups per serving
- Be sure to get a good mix of solids and broth in each bowl
- Garnish (optional)
- Top each bowl with a small sprinkle of extra shredded cheese
- Add a few small broccoli florets for presentation
- Sprinkle with a little black pepper or fresh herbs if desired
- Serve with accompaniments
- Serve immediately while hot
- Pair with crusty bread, crackers, or a simple side salad
- Provide spoons deep enough for the chunky soup
Troubleshooting Your Cheesy Ham and Broccoli Soup
Problem: Soup is too thin
Solution: Mix 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl until smooth. Bring soup back to a simmer, slowly pour in the cornstarch mixture while stirring constantly. Cook for 2 minutes until thickened.
Problem: Soup is too thick
Solution: Add chicken broth or milk, ¼ cup at a time, stirring well after each addition until desired consistency is reached.
Problem: Cheese is clumping or not melting smoothly
Solution: Make sure the soup is off the heat before adding cheese. Pre-grated cheese often contains anti-caking agents that prevent smooth melting. Always use freshly grated cheese. If already clumpy, try blending with an immersion blender on low speed.
Problem: Broccoli is too crunchy
Solution: Cover the pot and simmer for 2-3 more minutes. Check every minute to make sure it doesn’t overcook. Smaller florets cook faster than larger ones.
Problem: Soup tastes bland
Solution: Add more salt gradually (¼ teaspoon at a time), an extra pinch of cayenne, or a splash of Worcestershire sauce. Sometimes a squeeze of lemon juice can brighten the flavors.
Variations & Substitutions for Cheesy Ham and Broccoli Soup
Vegetarian Version
Skip the ham and use vegetable broth instead of chicken broth. Add extra vegetables like bell peppers or mushrooms for more substance. Consider adding some smoked paprika to replace the smoky flavor from the ham.
Loaded Baked Potato Style
Add cooked, crumbled bacon on top with a dollop of sour cream and chopped chives. This variation takes your Cheesy Ham and Broccoli Soup to the next level of comfort food.
Spicy Kick
Add ½ teaspoon red pepper flakes when sautéing vegetables or stir in hot sauce to taste at the end. Pepper jack cheese can replace some or all of the cheddar for extra heat.
Extra Cheesy Delight
Try mixing cheese varieties – half cheddar and half smoked gouda or pepper jack for extra flavor. For more creative ham creations, visit our dedicated recipe collection.
Cauliflower Substitute
Replace half or all of the broccoli with cauliflower florets for a different flavor profile while maintaining the creamy texture of the Cheesy Ham and Broccoli Soup.
Storage & Reheating Your Cheesy Ham and Broccoli Soup
Refrigerator Storage
- Allow soup to cool completely at room temperature (no more than 2 hours)
- Transfer to airtight containers
- Store in refrigerator for up to 3 days
- Leave some space at the top of containers as soup may expand
Freezer Storage
- Cool soup completely
- Portion into freezer-safe containers or heavy-duty freezer bags
- Leave 1-inch headspace for expansion
- Label with name and date
- Freeze for up to 2 months
- Note for beginners: The texture may change slightly upon thawing as dairy-based soups can sometimes separate
Reheating on Stovetop
- Thaw frozen soup overnight in refrigerator if applicable
- Pour soup into a saucepan
- Heat over medium-low heat
- Stir frequently to prevent scorching
- Do not allow to boil (especially important for creamy soups)
- Heat until internal temperature reaches 165°F
- Add a splash of milk or broth if the soup is too thick
Reheating in Microwave
- Transfer soup to a microwave-safe bowl
- Cover with a microwave-safe lid or paper towel
- Heat on 70% power for 1 minute
- Stir well
- Continue heating in 30-second intervals, stirring between each
- Heat until internal temperature reaches 165°F
- Let stand for 1 minute before serving
If you enjoy this recipe, you might also like our hearty Honey Baked Ham Bean Soup for another delicious way to use leftover ham.
Safety Notes & Tips for Perfect Cheesy Ham and Broccoli Soup
Food Safety
- Always wash hands thoroughly before and after handling food
- Keep raw and cooked foods separate
- Use separate cutting boards for meats and vegetables
- Refrigerate leftovers within 2 hours of cooking
- Reheat leftovers to an internal temperature of 165°F
- Never refreeze previously frozen soup
Time-Saving Tips
- Prep all ingredients before starting to cook
- Use pre-cut broccoli florets from the produce section
- Buy pre-diced ham from the deli counter
- Make a double batch and freeze half for later
Cooking Tips for Beginners
- Knife skills: Take your time when cutting vegetables. Consistency in size ensures even cooking
- Temperature control: Medium heat means you should see gentle bubbling, not a rolling boil
- Stirring technique: Stir from the bottom of the pot to prevent sticking
- Cheese melting: Remove from heat completely before adding cheese to prevent clumping
- Tasting: Always taste before serving and adjust seasonings as needed
Serving Ideas
- Serve Cheesy Ham and Broccoli Soup in bread bowls for an impressive presentation
- Top with homemade croutons for extra crunch
- Pair with a simple green salad for a complete meal
- Use as a sauce over baked potatoes or pasta
Looking for similar recipes? Try our creamy Ham and Corn Chowder for another cozy meal option.
Final Beginner’s Tip for Cheesy Ham and Broccoli Soup
The key to success with this Cheesy Ham and Broccoli Soup is patience during preparation. Take time to cut ingredients uniformly, follow the steps in order, and don’t rush the cooking process. Let the soup rest for 5-10 minutes after cooking. This allows the flavors to blend and the soup to thicken slightly for the perfect consistency.
