Broccoli cheese soup is one of those timeless comfort foods that belongs in every cook’s repertoire. It’s rich, cozy, and satisfying—perfect for chilly evenings, lazy weekends, or anytime you need a warm bowl of something familiar. While the name might make it sound straightforward, there’s one thing that separates a good broccoli cheese soup from a great one – the cheese.
Broccoli, of course, is the backbone—nutritious, hearty, and full of texture. But the soul of this soup is the cheddar. I’m talking bold, extra-sharp, aged cheddar that packs enough flavor to shine through the creamy base and complement the green goodness of the broccoli. Don’t skimp here—use the best cheddar you can get your hands on. It makes all the difference.
This recipe is wonderfully accessible for home cooks of any skill level. There’s no tricky technique involved, and you can have it on the table in under an hour, start to finish. It’s just the kind of simple, satisfying dish that proves homemade is always worth it.
Whether you serve it with crusty bread, a warm roll, or straight from the spoon, this broccoli cheese soup is destined to become a favorite in your kitchen too.
Let’s Make Broccoli Cheese Soup!
Saute the onion, carrot and garlic in butter in a large soup pot until the onions are translucent.
Add flour to the veggies and cook for 3-4 minutes, then stir in the milk, heavy cream, chicken stock and spices while whisking constantly before adding the broccoli. After the broccoli is in let it simmer while you make the bread bowls.
While the soup is simmering, cut off the tops of the bread and remove the centers to make the bowls.
This is a finished chocolate bread bowl. All the better for a tasty finish.
Stir in the cheese, transfer to a blender, pulse to a rough texture. Taste and adjust the salt. Return to soup pot, bring back to temp and thin with chicken stock if necessary.
If you like this take a peek at More Soup For You, a collection of all my favorite soups. Print
Broccoli Cheese Soup
Classic broccoli cheese soup with extra sharp cheddar
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 6-8 1x
Ingredients
- 1 stick butter
- 1/3 cup A.P. flour
- 1 whole sweet yellow onion – diced
- 1 clove garlic – peeled and minced
- 1 cup chicken stock
- 2 cups milk
- 2 cups heavy cream
- 4 cups broccoli florets – divided ( about 2 large crowns)
- 1 carrot – peeled, thinly aliced and chopped
- 3/4 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp dry mustard powder
- 1 pinch cayenne pepper
- Salt – to taste
- 12 oz extra sharp cheddar cheese – grated
- Seasoned croutons – garnish
- 6–8 large Italian Boule Balls – bread bowls
Instructions
- Place the butter in a heavy bottom pot with the onion and carrots, then saute over medium low heat until the onion is translucent and soft – about 3-4 minutes while stirring. Add the garlic and cook 1 more minute.
- Add the flour and cook for 2-3 minutes while stirring constantly. Slowly add the milk, then the cream whisking constantly
- Allow the mixture to simmer over lowest heat for about 10 m,inutes, whisking intermittently until it begins to thicken
- Reserve a 1/4 cup of florets for garnish, then add the chicken stock and all the spices. When it returns to a simmer add the remaining broccoli and gently stir to combine.
- Simmer the soup over low heat another 20 minutes or until it has reduced, thickened and the broccoli is cooked while stirring occasionally to prevent burning
- While the soup is simmering, slice off the bread tops and remove the centers to create the bowls. Save the centers to make delicious croutons later!
- Stir in the cheese until melted and fully incorporated. Taste and adjust the salt
- Transfer to a blender and pulse to a rough texture, then return to the pot. If necessary thin with additional chicken stock and bring it back to temp
- Serve in bread bowls garnished with florets and grated cheddar