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–+ servings
Broccoli Cheese Soup in a bowl with a spoon in it.
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Broccoli Cheese Soup

This Broccoli Cheese Soup has a thick and creamy broth with savory cheddar cheese and delicious bites of tender broccoli.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 544kcal
Author: Stephanie

Ingredients

Soup

  • 6 tablespoons butter
  • 1 small yellow onion diced
  • 3 cloves garlic
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 6 tablespoons flour
  • 3 cups chicken broth
  • 3 cups half and half (half milk/half light cream)
  • 1 chicken bouillon cube
  • 3-4 cups finely diced broccoli florets fresh or frozen
  • ¾ cup carrots julienned
  • 2 ½ cups cheddar cheese shredded
  • ¼ cup Parmesan cheese grated

Seasonings

  • 1 teaspoon mustard powder
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • 1 pinch nutmeg
US Customary - Metric

Instructions

  • Shred/grate the cheese and set aside. Measure out remaining ingredients prior to beginning.
  • Melt butter in a large soup pot over medium heat and add the onions. Stir to combine and let them soften for 5 minutes.
  • Add the garlic, Worcestershire sauce, hot sauce, and seasonings and cook for 1 more minute. Add the flour and stir to combine, cook for 1-2 minutes, until the raw flour smell is gone.
  • Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner, then add the bouillon cube. Bring to a gentle bubble. Let it simmer, reduce, and thicken for 5-7 minutes, uncovered, stirring occasionally. Run a silicone spatula along the bottom of the pot throughout cooking to ensure nothing settles/sticks to the bottom.
  • Add the broccoli and carrots. Cover partially and let the broccoli and carrots soften for about 10 minutes, stirring occasionally. Adjust heat as needed to maintain a very gentle bubble.
  • Once the broccoli is fork tender, reduce heat to low.
  • Optional: Use an immersion blender and give the soup a quick blend in one spot, then stir to combine so that it’s still got some texture.
  • Over low heat, gradually stir in the cheese and mix until melted and well-combined. Serve!

Notes

Pro Tips
  • See blog post above from key tips on ensuring that your soup is thick, creamy, and smooth!
  • Using Frozen Broccoli: I like to use fresh broccoli in this recipe as it's such a key component in the soup and the texture of fresh is best. Frozen tends to come out little mushier but can be used if needed.
  • The mustard powder, Worcestershire- sauce, and hot sauce  in this recipe are flavor enhancers that you can't taste outright. I use Frank's hot sauce.
  • An equal amount of yellow or Dijon mustard may be added if you don’t have mustard powder.
  • Nutmeg is pretty potent so be sure to use just a pinch. 
  • You can skip the Parmesan cheese if preferred, but I like the flavor it adds!
  • Be sure to try my Beer Cheese Soup recipe next!
  • 📘 Find this recipe on page 50 of my 2nd cookbook, Let’s Eat!
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • This soup doesn't reheat exactly back to its original consistency once reheated, but the flavor is still great.
The nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 544kcal | Carbohydrates: 21g | Protein: 20g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 1044mg | Potassium: 530mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4425IU | Vitamin C: 59mg | Calcium: 553mg | Iron: 1mg