Broccoli Cheese Soup Recipe

5 from 3 votes

This classic, creamy, Broccoli Cheese Soup is the ultimate comfort food that's deliciously packed with fresh broccoli, other vegetables, and lots of cheese.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Soup

Cuisine: American

Servings:

Calories: 818kcal

Author: Lyuba Brooke

Ingredients

3 tbsp unsalted butter
1/2 yellow onion
1-2 medium carrots to taste
1/2 cup diced broccoli stems optional
3-4 garlic cloves
1/3 cup all purpose flour can also use gluten free flour
2 cups chicken or vegetable stock
1 cup whole milk
1 cup heavy whipping cream
14 oz sharp cheddar cheese block grated
14-16 oz broccoli florets
1 tsp garlic powder
1 tsp paprika
1/2 tsp crushed red pepper flakes
salt
black pepper

US Customary - Metric

Instructions

Prepare the Broccoli:

Easy and fast way to steam broccoli is in the microwave. Dice broccoli and spread it in one even layer on a large plate. Add about a tablespoon of water to the plate. (If you have a microwave steam bowl with a lid, that’s perfect.)
I use a microwave plate cover but if you don’t have one, you can use another deep plate turned upside down to cover with just leave a little crack for steam.
Microwave for about a minute and a half and set aside.
No microwave? No problem. You can steam broccoli in a steamer on the stove-top. It will take a little longer but it's a good option.
Note: if you got a broccoli bunch, you can dice some of the broccoli stems and sauté it with onions and carrots for more broccoli flavor.

Make the Soup:

Preheat the Dutch oven over medium heat and add butter. Let butter melt and add diced onion and carrots (and diced broccoli stems if using). Let it cook, stirring once in a while, until softens and starts to get golden-brown.
Add minced garlic, stir and sauté until garlic is fragrant.
Sprinkle flour over the veggies and stir to mix. Pour in the chicken stock as you slowly stir the veggies and then pour in the milk and add seasoning.
Heat the creamy broth through first, then lower the heat to medium-low. Then, start adding grated cheddar cheese one handful at a time as you stir slowly.
Add steamed broccoli and heavy whipping cream. Stir and let it cook for just a couple of minutes over medium-low heat. Take off heat.
PRO TIP: don’t cook too long after adding cheese and cream and DO NOT bring the soup to boil. Boiling and cooking too long after adding cheese and cream will cause it to separate.

Video

Notes

Cheese - Sharp cheddar cheese freshly grated off the block always provides the best flavor for this soup. Make sure to get block of cheese and grate it yourself! You can use a combination of white and orange or one or the other.
Broccoli - it's best to use fresh broccoli. You can get a bag already cut into florets or get a couple of bunches and cut it yourself.
Gluten free notes: to make this broccoli cheese soup gluten free, you simply substitute the all purpose flour for the gluten free all purpose flour.
Substituting heavy whipping cream: While a combination of whole milk and heavy whipping cream will give you the best rich and creamy consistency, you can use something else. You can use half and half instead of heavy whipping cream, just make sure it is unflavored.
Do not boil: remember, after adding milk, cream, and cheese, don't let the soup boil. After adding milk, you can simmer it gently over medium-low heat and especially after adding heavy whipping cream and cheese, cook over medium-low or lower heat.

Nutrition