There's nothing like a bowl of creamy Broccoli Cheese Soup on a cold day and this one comes together in one pot in about 40 minutes. Fresh broccoli and carrots keep it hearty, while a mix of milk and half 'n half keeps it rich without being heavy. It's simple enough for a busy weeknight, but cozy enough to feel like a treat.
Why We Love This Recipe
- Quick and Easy: Simple ingredients and minimal chopping mean it's on the table fast, with just one pot to clean up.
- Family Friendly: A great way to get some vegetables into the kids!
- Comfort Food: On a cool evening, there isn't much more comforting than a warm bowl of soup.
Broccoli Cheese Soup Ingredients
- Butter and Olive Oil - Using both keeps the butter from browning too fast while it sautés the onion, adding richness without burning.
- Onion - Builds the savory base flavor the rest of the soup is built on.
- Carrots - Add natural sweetness that balances the sharpness of the cheddar.
- Broccoli - The star of the dish; chopping it small helps it cook through in the same time as the carrots.
- Garlic - Adds depth and rounds out the savory base alongside the onion.
- Salt and Black Pepper - Season throughout, not just at the end, so the broth itself tastes good before the dairy goes in.
- Red Pepper Flakes - A small amount adds warmth in the background without making the soup spicy.
- All-Purpose Flour - Cooked into the vegetables before any liquid is added, this is what thickens the soup into a creamy base instead of a thin broth.
- Chicken Broth - Adds savory depth to the base. Vegetable broth works great here too if you want a vegetarian version, swap it in with no change to the method.
- Whole Milk and Half 'n Half - The combination keeps the soup creamy without tipping into heavy. We tested it with all heavy cream and it was too rich for our taste. A lighter milk works in a pinch, but the soup won't be quite as creamy.
- Cheddar Cheese, medium or sharp - Sharp cheddar gives a bolder, more pronounced cheese flavor, while medium is milder and kid-friendlier. For the best melt, shred your own block cheese rather than using pre-shredded. The anti-caking coating on pre-shredded cheese keeps it from melting as smoothly into the soup.
How to Make Broccoli Cheese Soup
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.
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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.
Broccoli Cheese Soup FAQs
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 broccoli gives the best texture, but frozen works in a pinch. Just add it directly to the pot without thawing first, since it'll release some water as it cooks.
Use an immersion blender right in the pot to puree some or all of the soup to your preferred consistency. No immersion blender? Transfer a portion to a countertop blender, puree, then stir it back in. Just be careful blending hot soup, and don't overfill the blender, since the steam can build pressure and force the lid off.
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.
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Complete 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 says
Thank you!
Barbara Pendleton says
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 says
Thank you Barbara. This soup is perfect on a cold day. 🙂