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Broccoli Cheese Soup

This easy Broccoli Cheddar Soup is rich, creamy, and deliciously cheesy! It's a one-pot soup made in just 30 minutes on the stove top using tender broccoli florets, and sharp cheddar, in a cream-based broth! It's perfect for busy weeknights or cozy weekends.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 479 kcal
Course: Lunch , Dinner
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 2 cups small broccoli florets
  • 1 cup shredded carrots
  • 1 cup heavy cream
  • 3 cups sharp cheddar cheese shredded

Instructions

    Cup of Yum
  1. In a dutch oven or large pot, add the olive oil and onions and cook over medium heat for 4-5 minutes or until the onions gets tender.
  2. Then add the minced garlic and butter. Once butter has melted, sprinkle the flour over top and stir constantly for one minute until blended in to create a roux.
  3. Slowly pour in the chicken broth, stirring while adding it in. Gently scrape the bottom of the pan to blend in all of the roux.
  4. Add the broccoli and carrots in and bring to a slow boil. Then reduce the heat to low and simmer for 15 minutes or until the broccoli is tender.
  5. Finally add the heavy cream and freshly shredded cheese. Add salt and pepper to your liking.
  6. Stir until the cheese is melted and blended in completely.
  7. Garnish with extra cheese and croutons if desired.

Notes

  • Use canola oil, vegetable oil, butter or coconut oil to saute the onion.
  • Use vegetable broth for a vegetarian version.
  • Swap the cream for full milk or low fat milk if desired. You can also use fat free half and half for lower calories.
  • Use mild cheddar cheese, Colby jack or a mixture of cheeses if desired.
  • Add a teaspoon of dry mustard if desired.
  • Use a teaspoon of garlic powder instead of fresh garlic if desired.
  • Serve in a bread bowl for fun presentation.
  • Use store bought shredded carrots or shred your own. You can also dice carrots in larger pieces and add them in with the onions so they become tender quicker.
  • You can also puree the entire batch for cream of broccoli and Fresh broccoli if preferred in this recipe but you can use frozen if you prefer.
  • Shredding your own cheese off a block makes the soup much more creamy than using pre-shredded cheese.

Nutrition Information

Serving 1servings Calories 479kcal (24%) Carbohydrates 12g (4%) Protein 19g (38%) Fat 41g (63%) Saturated Fat 23g (115%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.2g Cholesterol 111mg (37%) Sodium 483mg (20%) Potassium 405mg (12%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 5019IU (100%) Vitamin C 30mg (33%) Calcium 459mg (46%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 479

% Daily Value*

Serving 1servings
Calories 479kcal 24%
Carbohydrates 12g 4%
Protein 19g 38%
Fat 41g 63%
Saturated Fat 23g 115%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 0.2g 10%
Cholesterol 111mg 37%
Sodium 483mg 20%
Potassium 405mg 9%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 5019IU 100%
Vitamin C 30mg 33%
Calcium 459mg 46%
Iron 1mg 6%

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