This Broccoli Cheese Soup recipe can be made in about 20 minutes!
Rich, creamy, and oh-so-cheesy, this broccoli soup is a quick meal that is perfect for lunch or an easy weeknight dinner.
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A Cozy 20 Minute Meal
Made without Velveeta, this soup is rich, creamy, and full of real cheddar flavor.
- Move over Panera; this broccoli soup is as easy as it is delicious.
- It needs few ingredients, this homemade soup is extra flavorful.
- And it is so versatile – add in extra veggies left in the fridge, from zucchini to cauliflower.
- This broccoli cheddar soup is ready in about 20 minutes, perfect for those busy weekday nights.
How to Make Broccoli Cheese Soup
- Soften onions/carrots (as per the recipe below). Add broccoli and simmer.
- Remove some of the veggies and blend the soup.
- Stir in cream mixed with flour, and simmer for a couple of minutes. Stir in cheese and reserved vegetables and serve.
Ingredient for Broccoli Soup
- Onion & Carrot – Onion and carrot add flavor to this soup.
- Broccoli – Fresh or frozen broccoli florets can be used, no need to thaw frozen broccoli first.
- Broth – A combination of half and half and broth are the perfect blend without being too heavy. I prefer the flavor of chicken broth however, you can replace it with vegetable stock if desired. Half and half can be replaced with heavy cream or evaporated milk if desired.
- Seasoning – I add a little bit of thyme, garlic powder, salt & pepper.
- Cheese – Sharp cheddar adds the best flavor to this recipe. Feel free to add in other shredded cheeses like gruyere.
Tips
- When adding broccoli, use the broccoli stems as well.
- If you have fresh garlic cloves, use 1 clove to replace the garlic powder.
- Use a regular blender (be sure not to have the lid on tightly or it can explode from the steam) but an immersion blender works well too.
- Just like when making cheese sauce, remove the add the cheese once the soup is removed from the heat. If cheese (or dairy) boils it can separate leaving a less than desirable texture. The soup should be plenty hot enough to melt the cheese to a perfect velvety consistency.
Leftovers?
Diary doesn’t tend to freeze well and it can sometimes become grainy or the texture can change slightly. This soup will keep in the fridge for up to 4 days. To reheat it can be microwaved stirring occasionally or heated on the stove over medium-low.
More Cozy Soups
Did you love this Broccoli Cheese Soup? Be sure to leave a rating and a comment below!
Ingredients
- 1 tablespoon butter
- 1 small onion diced
- 1 cup diced carrot
- 3 cups broccoli florets
- 2 cups chicken broth
- ½ teaspoon dried thyme leaves
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 ½ cups half and half or light cream
- 1 cup shredded sharp cheddar cheese
- ⅓ cup shredded Parmesan cheese
Instructions
- In a large saucepan or pot, cook butter, onion, and carrots over medium heat until onion softens (about 3 minutes). Add the broccoli, chicken broth, thyme, garlic powder, salt, and pepper. Simmer until broccoli is tender, about 8 minutes.
- Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.
- Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
- Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Side Dish, Soup
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No I’ve not made it yet. Just printed it. Used the button that said no ads would print. While that’s true I ended up with 9 pages that printed just to get a 1 page recipe. Thanks for the wasted paper.
Thanks so much for letting me know. I apologize for the inconvenience and I have someone looking at it right away!
Im old school. I dont waste the paper to print. I keep a box of the large index cards at my desk & I just hand write it. Just as easy.
This was delish!
A few changes/additions I did…added fresh garlic to the onions and carrot…makes everything better!
Cut the thyme down to a pinch. I’m not a thyme person and it can be overwhelming in a dish.
Used 2% milk. I didn’t miss the cream.
I will make this over and over!
I am so glad you were able to adapt this to meet your needs! I love fresh garlic in my recipes too!
I don’t have cream either. The milk was still good? Same amount?
Love it going to make a double batch next time
loved this soup. wondering how many calories are in this recipe.
I love homemade soup can’t wait to try some of your sopu recipes.. lok forward to reading more of them…
Would love to make this but can’t print it out and I can’t write. Too inconvenient to use the computer as a recipe book. How can I get a copy???
Hi Helen,
It appears we are having a conflict with printing from mobile devices.
Made for dinner tonight it was delicious!!!
I am glad you liked the recipe Christy!
This is my new favorite soup! Made it 3 times! Love love love it! Thank you!
I am so glad you have enjoyed this recipe Lisa!
Can you make with half and half?
Yes, half and half is perfect in this recipe.
Holly,
Can you get the same results if you make it in a crockpot?
I haven’t tried this recipe in the slow cooker so I can’t say for sure.
Looks really tasty
I only have heavy whipping cream, could I use that and omit the flour?
I haven’t tried it that way but I’m sure with out be delicious.
I have made this twice and the whole family loved it! Thanks so much!!!
I am s glad your family enjoyed the recipe Ann!
What meat would you reccommend to add to this? My husband “HAS” to have meat in anything he eats! Thanks!!
I would add shredded chicken or diced ham! :) Enjoy!
Baaaacon
Want more recipes
Can you make this with frozen broccoli in a pinch?
Absolutely!
I don’t have a immersion blender, can I take this out and blend?
Yes, you can do it that way too Christine! I hope you enjoy the recipe!
Just made this for dinner Holly! It’s so delicious!! I doubled it and used part yogurt, part milk, and part cream to thicken, because I couldn’t handle pouring 3 cups of cream into my soup. (You know…January goals and all..haha!) It would have been even better with all that cream but we loved it like this too, even the kids. Great recipe! <3 <3
I’m so glad you loved it Karen! I always have low fat plain yogurt in the fridge so I’m definitely going to have to give it a try!
How can I make this in the slow cooker?
Dairy doesn’t hold up very well in the slow cooker so I wouldn’t reccomend this recipe in the slow cooker.
When I do creamy soups in the show Conner I cook all the veggies/broth, then at the end add the dairy (just like you do here on the stove)
Absolutely yummy! And fast.:-) since I didn’t have chicken broth on hand, I reached into freezer and got out a handful of chicken wing (bones). Yes the bones, leftover from supper. Made a both and carried on with recipe.
Awesome! Thank you! :)
I don’t have chicken brot.h is beef ok?
Using beef broth would work but would certainly change the flavor of this soup.