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This is the ultimate broccoli cheese soup! It’s creamy, hearty, loaded with flavor, and truly the best soup I’ve ever made!
Be sure to pair this with some crusty Italian bread or cheesy garlic bread for dipping.
This broccoli cheese soup aka broccoli cheddar soup is perfect for a weeknight meal during the fall and winter months. If you like your soup thick, cheesy, and warm, then this is the recipe for you!
For more of my favorite soup recipes, check out this easy chicken noodle soup and French onion soup.
Table of Contents
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Broccoli – I highly recommend using fresh broccoli instead of frozen broccoli. I also recommend chopping the broccoli into bite-sized pieces for best results.
- Cheese – Yellow cheddar cheese is key here! Just make sure you grate it yourself. Avoid pre-shredded cheddar cheese.
- Chicken Stock – Do not substitute with water! Chicken stock adds great flavor.
- Milk – Whole milk is best for this recipe. Do not use skim or low-fat milk.
- Heavy Cream – Makes it extra thick and creamy.
- Carrots – Optional but adds great texture. You can use store-bought pre-shredded carrots or grate them yourself.
HOW TO MAKE IT
- Add the butter to a large pot and let it melt over medium heat.
- Stin in the onions and cook for 3-4 minutes or until they soften. Add the garlic and cook for 20 seconds.
- Whisk in the flour and cook for 1 minute then pour in the whole milk and chicken stock.
- Add the broccoli and carrots and bring to a boil. Once it comes to a boil, cook for 10 minutes on medium heat while stirring occasionally.
- Once the 10 minutes are up, turn off the heat and add the heavy cream and shredded cheddar cheese. Give it a good stir and season with salt.
- Serve warm and enjoy!
PRO TIPS
- Whatever you do, make sure to grate the cheese yourself. Pre-shredded cheese often contains anti-caking agents, like cellulose, which can affect the texture of the cheese. This can lead to a less smooth soup.
- Taste the soup after adding the cheese and then season with salt. If you season the soup before adding the cheese, it may turn out too salty. Keep in mind that cheddar cheese is salty, so always season after adding it!
- Cook over medium heat!
STORAGE
Store any leftovers in an air-tight container and refrigerate for up to 3 days or freeze for up to 3 months. You can reheat it on the stovetop or in the microwave until heated through.
Tried this broccoli cheese soup recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Broccoli Cheese Soup
Ingredients
- 8 tablespoons unsalted butter
- 1 onion, finely diced
- 2 garlic cloves, finely minced
- ⅓ cup all-purpose flour
- 3 cups whole milk
- 2 cups chicken stock
- 3 cups broccoli , cut into small pieces
- ¼ cup shredded carrots
- 2 cups cheddar cheese, shredded
- ½ cup heavy cream
- salt to taste
Instructions
- Add the butter to a large pot and let it melt over medium heat.
- Stin in the onions and cook for 3-4 minutes or until they soften. Add the garlic and cook for 20 seconds.
- Whisk in the flour and cook for 1 minute then pour in the whole milk and chicken stock.
- Add the broccoli and carrots and bring to a boil. Once it comes to a boil, cook for 10 minutes on medium heat while stirring occasionally.
- Once the 10 minutes are up, turn off the heat and add the heavy cream and shredded cheddar cheese. Give it a good stir and season with salt.
- Serve warm and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
