Easy Broccoli Cheese Soup

Bowl of creamy Broccoli Cheese Soup topped with shredded cheese, served with crackers on a wooden board.

5 from 1 vote

Indulge in a bowl of warm Broccoli Cheese Soup. This homemade recipe is made with fresh ingredients and will satisfy your cheesy cravings.

Prep Time20

Cook Time20

Total Time40

Course: Lunch, Soup

Cuisine: American

Servings: Servings

Calories: 374kcal

Author: Keri

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.

Notes

Store leftovers airtight in the fridge up to 3 days; reheat gently, stirring often.

Frozen broccoli works in place of fresh, add it straight to the pot while frozen.

For a smoother texture, blend part or all of the soup with an immersion blender, or carefully blend in batches in a countertop blender. Don't overfill, since hot soup can build pressure and push the lid off.

Nutrition