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4.8 from 234 votes

Broccoli Cheddar Soup

This Broccoli Cheddar Soup is creamy, super cheesy, quick and easy. Made entirely in one pot with simple ingredients, you can have this scrumptious soup ready in just 30 minutes. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8
Calories: 427 kcal
Course: Soup , Lunch
Cuisine: American

Ingredients

  • 6 tablespoons butter unsalted
  • 1 onion chopped
  • 6 tablespoons all-purpose flour
  • 2 cups half and half cream
  • 6 cups chicken broth low sodium
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • ¼ teaspoon nutmeg
  • 1 head broccoli florets about 1 lb
  • 1 cup Velveeta cubed *
  • 3 cups cheddar cheese shredded
  • 2 tablespoons parsley chopped

Instructions

    Cup of Yum
  1. Melt butter in a large Dutch Oven over medium heat. Add the chopped onion and cook until softened and starts to lightly brown. 
  2. Sprinkle the flour over the onion and gently whisk it with the butter and onion. Cook it for about 2 minutes to remove that raw starchy flavor. 
  3. Slowly whisk in the half and half. Once completely mixed in, pour in the chicken broth and whisk to remove lumps and to scrape away the browned bits from the bottom of the pan, if any.
  4. Season with salt, pepper and nutmeg. Bring the mixture to a boil then add the broccoli pieces. Cook until the broccoli is tender; about 10 minutes.
  5. Add the velveeta and 2 cups of the cheddar cheese, stirring constantly until the cheeses have completely melted. Taste for seasoning and adjust as necessary.
  6. Top with remaining cheddar cheese and garnish with parsley. 

Notes

  • Half and half, also known as half cream is a blend of equal parts whole milk and light cream and it averages 10 to 12% fat.
  • If preferred, you can puree the broccoli in the soup for a thicker texture, but I prefer the bigger florets in the soup.
  • * If you don't want to use Velveeta you can substitute it with more cheddar cheese or Monterey Jack cheese, it's just that Velveeta will make the soup more creamier and smooth. 
  • You can also use pre-cut fresh or frozen florets.
  • It's how I trick my mind. If you want to turn this into a vegetarian soup, just use vegetable stock instead.
  • Trust me on the nutmeg! It adds such a nice depth of flavor to the soup. Brings the entire dish together.
  • Make sure to taste for seasoning. Everyone has different preferences when it comes to taste, so season to your liking.
  • Store leftover soup in an airtight container in your fridge for up to 3 days.
  • This broccoli cheese soup can be frozen in an airtight container or freezer bag for up to 3 months.

Nutrition Information

Serving 1serving Calories 427kcal (21%) Carbohydrates 13g (4%) Protein 19g (38%) Fat 33g (51%) Saturated Fat 20g (100%) Cholesterol 102mg (34%) Sodium 1770mg (74%) Potassium 394mg (11%) Sugar 3g (6%) Vitamin A 1275IU (26%) Vitamin C 15.3mg (17%) Calcium 556mg (56%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 427

% Daily Value*

Serving 1serving
Calories 427kcal 21%
Carbohydrates 13g 4%
Protein 19g 38%
Fat 33g 51%
Saturated Fat 20g 100%
Cholesterol 102mg 34%
Sodium 1770mg 74%
Potassium 394mg 8%
Sugar 3g 6%
Vitamin A 1275IU 26%
Vitamin C 15.3mg 17%
Calcium 556mg 56%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.