Broccoli Cheese Soup

Broccoli Cheese Soup is a hearty, delicious meal that defines “comfort food.” It’s thick and creamy, full of flavor, plus it’s easy to make using simple ingredients. Grab a mug full and prepare yourself for that warm and cozy feeling.

Broccoli Cheese Soup is a hearty, delicious meal made from scratch to fill your belly.

This soup is loaded with goodness like potatoes, celery, and carrots, then thickened with a roux. Because of the nature of this soup, it’s easy to make in that you don’t have to measure exactly. If you add more carrots and less potato, no big deal. It’s going to taste delicious.

Initial choices to make are, first, what cheese to use, e.g. mild to sharp cheddar, Monterey Jack, etc.

Then, secondly, decide if you want the soup on the smooth and creamy side, or slightly chunky. As seen in this post, I kept mine chunky and opted to chop my veggies into small, consistent sizes. The alternative is to use an immersion blender, a regular blender, or a food processor for a creamier consistency.

Ok, ready to make some amazing soup?

Two mugs of thick and hearty soup made with carrots, onion, and broccoli thickened with a roux.

Making Broccoli Cheese Soup

Grab yourself a large pot or Dutch oven. It has to be big enough to hold it all, so chose wisely.

Heat the pot and melt the butter. Stir in the carrots, celery, and onion. Cook, stirring often, until the onion begins to soften, about 5 minutes.

Then, add the garlic and stir for another minute.

Next, add the broth, potatoes, and seasoning (salt, pepper, and thyme). Bring this to a boil, then reduce the heat to a simmer. Cook the potatoes (covered) while you chop the broccoli, about 15 minutes.

If you plan on serving your soup on the chunky side, make sure to chop your broccoli accordingly. In other words, small. Nothing less attractive than watching someone try to fit a large piece of broccoli into their mouth. Seriously.

Ok, add the broccoli and recover while you start the roux.

Broccoli Cheese Soup is a bowl of comfort, a mug of warmth on a cold winter night.

What is a Roux?

A roux is a mixture of flour and fat, (in this recipe we’re using butter), that’s commonly used as a thickening agent for soups and stews, sometimes gravy. The ratio of flour to fat is usually 1:1 or 2:1, depending on the recipe. this recipe calls for a 2:1 ratio, so 2 parts flour to 1 part butter. More literally, 6 tablespoons flour to 3 tablespoons butter. Let’s do this.

In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour. Whisk, whisk whisk. Don’t stop, you’ve got this.

Whisk until smooth and no lumps remain, then slowly add the milk. Keep whisking as your gradually stir the milk in, then lastly, add the cream.

Cook for another minute until hot, then remove from the heat and pour into the broccoli mixture.

Almost there.

Chunks of celery, carrots, and broccoli swim in a base of chicken broth and seasonings.

All that’s left is to stir in the cheddar and Parmesan cheeses. Once melted, it’s time to eat. Yay!

Soups and Stews:

And imagine how good it would be serving your soup with some Cheesy Cheddar Garlic Biscuits or some Parmesan Garlic Toast to slop up the last little bit at the bottom of the bowl. So good!

If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.

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5 from 1 vote

Broccoli Cheese Soup

A hearty, thick soup made from scratch with broccoli florets, potatoes, onion, and cheddar cheese. It's comfort in a mug and thoroughly delicious.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Lunch, Main Course, Soup
Cuisine: American
Keyword: cheesy, comfort food, easy, hearty
Servings: 6
Calories: 577kcal
Author: Sweet Ordeal

Ingredients

  • 5 Tbsp. butter, divided
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 3 garlic cloves, minced
  • 3 cups low-sodium chicken broth
  • 3 cups potato, chopped (2 medium)
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. dried thyme
  • 3 cups broccoli florets, chopped (about 2 small heads)
  • 6 Tbsp. all-purpose flour
  • 3 cups milk
  • 1/2 cup heavy cream
  • 2 cups cheese, (mild to sharp cheddar, Monterey Jack, etc.) shredded
  • 1/3 cup Parmesan cheese, grated

Instructions

  • In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add carrots, celery, and onion. Saute until onion softens, approx. 3 – 5 minutes. Stir in garlic, cooking for another minute.
  • Add broth, potatoes, salt, pepper, and thyme. Bring to a boil, then reduce to simmer and cover. Cook for 15 minutes. Add broccoli, cook while you make the roux. (5 min.)
  • In separate saucepan, melt remaining 3 tablespoons butter. Whisk in flour until smooth and fully combined. Gradually add milk while constantly whisking. Stir in heavy cream, then remove from heat.
  • Pour into broccoli mixture and stir. Add cheddar and Parmesan cheeses, mix will until melted and combined. Enjoy!

Nutrition

Calories: 577kcal | Carbohydrates: 48g | Protein: 23g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 96mg | Sodium: 712mg | Potassium: 1111mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5187IU | Vitamin C: 66mg | Calcium: 566mg | Iron: 3mg
Tried this recipe?Mention @sweetordeal or tag #sweetordeal!

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Broccoli Cheese Soup is thick and hearty; a bowl of warm and cozy.

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5 from 1 vote

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2 Comments

  1. 5 stars
    This soup is so hearty and so warming. It’s the ultimate comfort food. I love all of the main ingredients on their own (broccoli, potatoes, carrots, milk, cream, cheese) but when you put them together something magical happens. I could literally eat this soup every day this winter. And on good days I’d eat it with a grilled cheese.