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5.0 from 90 votes

Broccoli Cheese Soup

This Broccoli Cheese Soup has a thick and creamy broth with savory cheddar cheese and delicious bites of tender broccoli.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 people
Calories: 544 kcal
Course: Soup
Cuisine: American

Ingredients

Soup
  • 6 tablespoons butter
  • 1 small yellow onion diced
  • 3 cloves garlic
  • 1 teaspoon Worcestershire sauce 
  • 1 teaspoon hot sauce
  • 6 tablespoons flour
  • 3 cups chicken broth
  • 3 cups half and half (half milk/half light cream)
  • 1 chicken bouillon cube
  • 3-4 cups finely diced broccoli florets fresh or frozen
  • ¾ cup carrots julienned
  • 2 ½ cups cheddar cheese shredded
  • ¼ cup Parmesan Cheese grated
Seasonings
  • 1 teaspoon mustard powder
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • 1 pinch nutmeg

Instructions

    Cup of Yum
  1. Shred/grate the cheese and set aside. Measure out remaining ingredients prior to beginning.
  2. Melt butter in a large soup pot over medium heat and add the onions. Stir to combine and let them soften for 5 minutes.
  3. Add the garlic, Worcestershire sauce, hot sauce, and seasonings and cook for 1 more minute. Add the flour and stir to combine, cook for 1-2 minutes, until the raw flour smell is gone.
  4. Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner, then add the bouillon cube. Bring to a gentle bubble. Let it simmer, reduce, and thicken for 5-7 minutes, uncovered, stirring occasionally. Run a silicone spatula along the bottom of the pot throughout cooking to ensure nothing settles/sticks to the bottom.
  5. Add the broccoli and carrots. Cover partially and let the broccoli and carrots soften for about 10 minutes, stirring occasionally. Adjust heat as needed to maintain a very gentle bubble.
  6. Once the broccoli is fork tender, reduce heat to low.
  7. Optional: Use an immersion blender and give the soup a quick blend in one spot, then stir to combine so that it’s still got some texture.
  8. Over low heat, gradually stir in the cheese and mix until melted and well-combined. Serve!

Notes

  • Pro Tips
  • Storage
  • The nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
  • See blog post above from key tips on ensuring that your soup is thick, creamy, and smooth!
  • Using Frozen Broccoli: I like to use fresh broccoli in this recipe as it's such a key component in the soup and the texture of fresh is best. Frozen tends to come out little mushier but can be used if needed.
  • The mustard powder, Worcestershire- sauce, and hot sauce  in this recipe are flavor enhancers that you can't taste outright. I use Frank's hot sauce.
  • An equal amount of yellow or Dijon mustard may be added if you don’t have mustard powder.
  • Nutmeg is pretty potent so be sure to use just a pinch. 
  • You can skip the Parmesan cheese if preferred, but I like the flavor it adds!
  • Be sure to try my Beer Cheese Soup recipe next!
  • 📘 Find this recipe on page 50 of my 2nd cookbook, Let’s Eat!
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • This soup doesn't reheat exactly back to its original consistency once reheated, but the flavor is still great.

Nutrition Information

Calories 544kcal (27%) Carbohydrates 21g (7%) Protein 20g (40%) Fat 43g (66%) Saturated Fat 26g (130%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.5g Cholesterol 126mg (42%) Sodium 1044mg (44%) Potassium 530mg (15%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 4425IU (89%) Vitamin C 59mg (66%) Calcium 553mg (55%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 544

% Daily Value*

Calories 544kcal 27%
Carbohydrates 21g 7%
Protein 20g 40%
Fat 43g 66%
Saturated Fat 26g 130%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 0.5g 25%
Cholesterol 126mg 42%
Sodium 1044mg 44%
Potassium 530mg 11%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 4425IU 89%
Vitamin C 59mg 66%
Calcium 553mg 55%
Iron 1mg 6%

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