Whip up a batch of the best broccoli cheese soup for dinner this week. Made with fresh broccoli, carrots, sharp cheddar cheese, onion, heavy cream, and more. This delicious soup takes no time to make and is a dish the whole family can enjoy. Serve your soup in a bread bowl for a total comfort food dinner.
This creamy soup is similar to Panera’s broccoli cheddar soup. The creamy texture will tickle your tastebuds. Feel free to make an extra batch and reheat a hot soup for your lunches throughout the week.
Also, make sure to check out my Tuscan sausage soup, sweet corn chowder, or even this southwest chicken soup.
This Broccoli Cheese Soup Recipe Is…
- Creamy Broccoli Soup
- Great For Busy Weeknights
- Pair With Crusty Bread for Dipping
- Made with Fresh Ingredients
- Stove Top Recipe
- Thick Soup
Ingredients Needed
Butter – I recommend using real butter, not margarine, in the recipe.
Onion – Yellow or white onion is what you will need for this soup recipe. The red onion is going to overpower the soup.
Garlic Clove
Shredded Carrots – I like to use large carrots that I shred by hand. You can buy pre-shredded carrots if you want.
Broccoli – Fresh broccoli florets or even frozen florets will work for this soup. Just dice up the broccoli in smaller pieces.
All Purpose Flour – The thickening agent to make this a creamy soup.
Chicken Broth – If you want to make a vegetarian soup, you can use a vegetable broth instead of chicken.
Salt
Italian Seasoning, Mustard Powder, Paprika – Spices used to flavor your soup to perfection.
Cheddar Cheese – Creamy, cheesy goodness is what you get with this soup.
Parmesan Cheese – Adds a nice tangy component to the soup.
Heavy Whipping Cream – The whipping cream is going to add a richness to the soup that you won’t have otherwise. Plus it helps to thicken it even more.
How to Make Broccoli & Cheese Soup
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Step One: Start by adding your butter into the pan or Dutch oven on medium heat. You want the butter to melt.
Step Two: Once melted, add in the onion and garlic and saute for about 3 minutes.
Step Three: Next, you will add the carrots and broccoli and saute for 2-3 minutes. You want the broccoli to soften a bit.
Step Four: Sprinkle in the flour and stir for a few minutes.
Step Five: Next, add in the broth along with the spices and the cheese. Simmer and allow the cheese to melt fully.
Broccoli Cheese Soup
Step Six: Next, stir in the heavy whipping cream and then allow the soup to simmer. Make sure to stir often, or it will burn.
Step Seven: Next, you can remove some of the vegetables and place in a blender. Or use an immersion blender to blend up a bit of the soup. This will give it a creamier texture.
Helpful Tips For Success and Variations
Here are some tips on making this easy broccoli cheese soup recipe. You will be all set for soup season in no time.
- I prefer to cut off most of the broccoli stalks. I find that it can be a bit chewy if you leave them in.
- If you don’t have heavy whipping cream, you can use whole milk instead.
- Add in extra cheese or additional salt or black pepper to taste.
- If you don’t want to use heavy cream, you can add cream cheese to flavor the soup as well.
- Add in half of the cheese as pepper jack cheese to add a bit more spice to the soup.
Common Questions
If you find your broccoli cheese soup is not creamy, you could have elevated the heat too high. The proteins in cheese can tighten, which can then cause your soup to become grainy a bit in texture.
You can’t freeze this soup, as it will not thaw out that good once it has been frozen. You will find the flavorful soup is still delicious, but it will have a curdled texture.
More Comforting Soups
- Slow Cooker Minestrone
- Wild Rice Soup
- See all our tasty soups!
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Broccoli Cheese Soup
Ingredients
- 2 Tablespoons Butter
- 1 Small Onion diced
- 1 Garlic Clove minced
- 1 cup Shredded Carrots approximately 1 large carrot
- 3 cups Chopped Broccoli approximately 1 head
- 2 Tablespoons All-Purpose Flour
- 3 cups Chicken or Vegetable Broth
- 1 teaspoon Salt
- 1 teaspoon Italian Seasoning
- ½ teaspoon Mustard Powder
- ½ teaspoon Paprika
- 1 cup Grated Cheddar Cheese or to taste
- ⅓ cup Grated Parmesan Cheese
- 1 cup Heavy Whipping Cream 35%
Instructions
- Place butter in a stockpot or dutch oven over medium heat.
- Once butter is hot and melted, add the onion and garlic. Cook for 3 minutes, stirring occasionally.
- Add the shredded carrots and broccoli and saute for 2-3 minutes, until broccoli is wilted and softened.
- Sprinkle in flour and stir to coat the vegetables in the flour.
- Add broth, followed by the seasonings and cheeses. Stir to combine and then let simmer until cheese is melted, stirring occasionally.
- Add heavy whipping cream and stir to combine. Allow the soup to simmer and thicken for 3-5 minutes.
- If desired, remove some of the vegetables to a blender and puree. Be careful not to trap heat in the blender – my method is to remove the air plug at the top and place a kitchen towel over it before blending at the lowest setting. Return the veggies back to the soup before serving.
Nutrition Information
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