Broccoli Cheese Soup

Broccoli cheese soup has long been a comforting meal on a chilly day. Made with generous amounts of cheddar cheese, tender broccoli, onion, and carrots simmered together in a thick and creamy base.

Why this recipe works

The marriage between broccoli and melty cheese will hook you straight into this soup. Broccoli cheese soup is pretty much what the title suggests with added seasonings, shredded carrots, chopped onion, and a few other simple ingredients to tie it all together. It’s a fall and winter classic that everyone loves.

If you love the combination of broccoli and cheese as much as I do, you’ll definitely want to check out this broccoli casserole recipe while we’re on the subject.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHEESE – We used mild cheddar cheese, but sharp or extra sharp cheddar can be substituted. Shred the cheese fresh from a block yourself instead of using prepacked shredded cheese. Prepackaged shredded cheese contains preservatives that prevent it from not melting as well and can also make the soup a bit grainy.

VEGETABLES – You will need 1 lb of broccoli florets. I would suggest going with fresh broccoli since it will provide the best flavor and texture, but you could also use frozen broccoli if needed. Feel free to load up a bit more on the broccoli if you’d like extra. Allow the frozen broccoli to thaw before beginning. The shredded carrots can be hand-shredded or prepackaged from the store. Chopped onion and garlic add great flavor to this soup. Feel free to omit the garlic if desired.

HALF AND HALF – This is what makes the soup creamy and delicious. I highly recommend using half and half if possible, otherwise, you can substitute it with whole milk. Note that if you do substitute with whole milk it may be a little thinner.

How to Make Broccoli Cheese Soup

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. To a 5.5 quart dutch oven over medium heat add the butter until melted. Add the diced onions and saute 5 minutes. Add the garlic and saute for another 1 minute.
2. Dust in flour, salt, pepper, and paprika. Stir and allow liquid to be absorbed for 2-3 minutes.
3. Slowly add the chicken or vegetable stock, stirring to lift anything from the bottom or sides. Stir occasionally for 5 minutes.
4. Add the broccoli and shredded carrots. Cover and simmer for 5-10 minutes.
5. Remove from heat and add the half and half and cheese. Stir until cheese has melted.
6. Serve with additional cheese on top.

Frequently Asked Questions & Expert Tips

Broccoli cheese soup can be stored in an air-tight container kept in the refrigerator for 3-4 days.

I don’t recommend freezing this soup due to the dairy it contains. The soup will lose flavor and thickness after it has been dethawed and may separate. If you’d like to give it a go, try freezing for 1-2 months stored in an air-tight container.

Serving Suggestions

Top your broccoli cheese soup with extra cheddar for good measure. You can add bacon, crumbled crackers, cubed potatoes, or simply dip with bread or saltines. Serve it in a bowl or dress it up a bit in a bread bowl like you’d find at Panera.

More Soup Recipes

• Taco Soup
• Minestrone Soup
• Chicken Noodle Soup
• Cheddar Cheese Potato Soup
• Italian Sausage Tomato Orzo Soup
• Cream of Mushroom Soup
• Cheeseburger Soup
• Chicken Gnocchi Soup

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