On a busy weeknight or a chilly afternoon, there is nothing like a warm bowl of Cheesy Broccoli Soup. This recipe is packed with flavor and you can whip it up in about 40 minutes.

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Why We Love This Recipe
- Quick and Easy: This Cheesy Broccoli Soup is ready in about 40 minutes.
- Family Friendly: The cheesy soup is a great way to get some vegetables into the kids!
- Comfort Food: On a cool evening their isn't much that is more comforting that a bowl of warm soup.
Packed with fresh broccoli and carrots, this Broccoli Cheese Soup is nourishing and filling. Serve it topped with some extra shredded cheese or maybe some crunchy croutons. Or, pair it with garlic bread, a nice side salad with your favorite salad dressing, or with some simple saltine crackers.
Recipe Ingredients
- Fresh Broccoli - chopped
- Fresh Carrots - sliced
- Onion - diced
- Garlic - chopped
- All-purpose Flour
- Chicken Broth
- Milk
- Half 'n Half
- Olive Oil
- Butter
- Salt
- Pepper
- Red Pepper Flakes (optional) - add more or less to taste.
- Cheddar Cheese - medium or sharp
Recipe Directions
Saute vegetables
- In a large pot, over medium heat, add the butter and olive oil. Add the onions and cook for a minute.
- Then add the broccoli, carrots, garlic, salt, pepper, and red pepper flakes.
- Cook and stir for about 3 minutes to lightly softened the vegetables. (mine are slightly over done)
Thicken and add the dairy
- Add the flour into the softened vegetables and cook and stir for about a minute.
- Add the chicken broth and mix well. Next, add the milk and the half 'n half.
- Bring the broccoli soup to a simmer to warm through. Taste and adjust seasoning if necessary.
- Finally, add the shredded cheddar cheese and stir until the cheese has completely melted.
Mom Tip
Avoid bringing the soup to a boil once the milk, half 'n half, and cheese have been added. This will keep the creamy texture of the soup and keep it from sticking to the bottom of the pot.
Top the Broccoli Cheese Soup with some extra shredded cheese, crispy croutons, or serve as is.
Yes! Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
Fresh is better, but frozen will also work.
Use an immersion blender to puree the soup for a smoother and creamier texture. Or, you can blend a portion of the soup in a countertop blender and mix it back in.
Other soup recipes you might like
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Recipe
Easy Broccoli Cheese Soup
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 1 cup Onion finely chopped
- 1 cup Carrots sliced
- 4 cups Broccoli chopped
- ¼ teaspoon Red Pepper Flakes more or less to taste
- 2 cloves Garlic chopped
- ½ teaspoon Salt adjust to taste
- ¼ teaspoon Black Pepper adjust to taste
- ¼ cup All-purpose Flour
- 14.5 ounce Chicken Broth or Vegetable Broth (1 can)
- 2 cups Whole Milk
- 1 cup Half ‘n’ Half
- 8 ounces Cheddar Cheese shredded, medium or sharp
Instructions
- In a large pot, over medium heat, add the butter and olive oil. Add the onions and cook for a minute.
- Then add the broccoli, carrots, garlic, salt, pepper, and red pepper flakes.
- Cook and stir for about 3 minutes to lightly softened the vegetables.
- Add the flour into the softened vegetables and cook and stir for about a minute.
- Add the chicken broth and mix well. Next, add the milk and the half 'n half.
- Bring the broccoli soup to a simmer to warm through. Taste and adjust seasoning if necessary.
- Finally, add the shredded cheddar cheese and stir until the cheese has completely melted.
Cook This Again
Thank you!
Barbara Pendleton
The weather is perfect here to day for this soup! Thanks for sharing. I have pinned and quite sure I will make this winter!
Cook This Again
Thank you Barbara. This soup is perfect on a cold day. 🙂