Easy Broccoli Cheese Soup
User Reviews
4.8
51 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
10
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Calories
419 kcal
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Course
Main Course
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Cuisine
American
Easy Broccoli Cheese Soup
Report
Easy Broccoli Cheese Soup combines tender broccoli and shredded carrots with a creamy cheese sauce made from sharp cheddar. The soup starts with sautéed onion and spices, thickened with a butter-flour roux, then enriched with milk and chicken broth. A smooth, comforting soup with a balance of savory and mild heat suited for warming meals.
Description
Easy Broccoli Cheese Soup begins with diced onion sautéed in butter and seasoned with salt, black pepper, dry mustard, cayenne, and smoked paprika for a subtle smoky warmth. Garlic is added and cooked briefly. Flour is sprinkled in to make a roux, which thickens the soup when chicken broth and milk are gradually whisked in. The soup then simmers as chopped broccoli and shredded carrots cook through, softening to tender without losing shape.
Sharp cheddar cheese is stirred in at the end, melting into the broth to create creamy richness and a cheesy flavor. Additional cheddar and chopped green onions serve as garnishes. The soup’s seasoning contributes a layered, mildly spicy and smoky note that complements the fresh vegetable sweetness.
This soup serves well as a main dish or a side, especially in cooler weather. Its hearty texture and rich flavor make it filling. The recipe notes it can be frozen with care; thawing fully and reheating gently preserves the sauce’s smoothness. Using a high-quality chicken base such as Better than Bouillon enhances the broth’s depth without extra salt.
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Ingredients
- 1/3 cup butter
- 1 large onion chopped
- 1 & 3/4 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon mustard powder dry
- 1/8 to 1/4 teaspoon cayenne pepper
- 3/4 teaspoon smoked paprika
- 2 cloves garlic smashed and minced
- 1/3 cup flour
- 3 cups chicken broth
- 3 cups milk OR half and half, whole
- 3 large heads broccoli about 8 cups chopped (1.5 lbs)
- 3 carrot shredded or cut into matchsticks
- 1/2 to 1 cup heavy cream
- 4 cups cheddar cheese packed (about 14-16 ounces, sharp
- cheddar cheese to garnish, more
- green onion to garnish, chopped
Instructions
- Start by preparing your vegetables. Chop 3 large heads broccoli (I used 1.5 lbs and it came out to about 8 cups chopped. Don't throw out those stems! They are delicious!), shred your 3 carrots (or chop into matchsticks), chop the 1 onion and smash and mince 2 cloves garlic. Set aside.
- In a large soup pot, melt 1/3 cup butter over medium heat. Add the chopped onion and stir to combine.
- Add all the spices: 1 and 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 3/4 teaspoon dry mustard, 1/8 to 1/4 teaspoon cayenne pepper, and 3/4 teaspoon smoked paprika.
- Continue sautéing the onion until translucent, about 4-5 minutes.
- Add 2 cloves of minced garlic and saute another minute until fragrant.
- Gradually add 1/3 cup flour over the onion mixture. Don't add it all at once. Sprinkle a little bit on, stir to make it absorb into the butter, then add more, until you've added all of it and you have formed a paste with the butter and flour.
- Use a whisk to gradually add in the 3 cups chicken broth. Go slow! Be careful! We are creating a roux; if you add the liquid too quickly, your sauce will never become creamy. Add in a little broth at a time, stirring until incorporated each time, until you've added it all.
- Continue this same process with the 3 cups of whole milk. You can go a little faster this time.
- Turn the heat up to medium high to bring to a low simmer.
- Add in all the broccoli and carrots. Once you have reached a low simmer (small bubbles, nothing to wild) turn the heat back to low to maintain a very slow simmer. Let the mixture continue at a light simmer until the broccoli is just barely tender. Nobody wants mushy broccoli, so keep an eye on it. It shouldn't take more than 5-10 minutes. Do not let the soup come to a rapid boil, it will make your sauce grainy.
- Turn off the heat. Stir in 1/2 cup cream.
- Shred 4 cups of sharp cheddar cheese, or about 14-16 ounces. Shred it yourself, if possible! Pre-shredded cheese has anti-caking ingredients that inhibit melting.
- Add in the shredded cheddar cheese, one cup at a time, stirring every time. Stir until the cheese is melted before adding in the next bit. If your soup has cooled and the cheese is not melting, turn the heat back on to low until it melts. Then turn the heat off right away. (If you heat it too much at this point, your sauce will get grainy.)
- After all the cheese is added in, taste the soup and see if you want to add in that extra half cup of cream. Add more salt and pepper if it needs it.
- Serve hot with a sprinkle of cheddar cheese on top and some chopped green onions! This soup goes really well with One Hour French Bread.
- Reheat leftovers on the stove over low heat. If you microwave leftovers, the sauce will become a bit grainy (it does still taste good, just not the same texture as freshly made).
Notes
- Freeze the soup in a sealed bag and thaw overnight in the fridge before reheating slowly to avoid curdling.
- Reheat gently on the stove; microwaving can cause sauce separation.
- Using a concentrated chicken base like Better than Bouillon improves broth flavor.
Nutrition Information
Show Details
Serving
1serving
Calories
419kcal
(21%)
Carbohydrates
24g
(8%)
Protein
20g
(40%)
Fat
29g
(45%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
87mg
(29%)
Potassium
879mg
(19%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
5216IU
(104%)
Vitamin C
170mg
(189%)
Calcium
521mg
(52%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 419kcal | 21% |
| Carbohydrates | 24g | 8% |
| Protein | 20g | 40% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Potassium | 879mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 5216IU | 104% |
| Vitamin C | 170mg | 189% |
| Calcium | 521mg | 52% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
51 reviews
Excellent
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