Broccoli Cheese Soup

broccoli cheese soup

Broccoli cheese soup is another classic, essential recipe. It goes without saying broccoli is a given, but the cheese is the critical ingredient for the tastiest soup. Good old fashioned cheddar is my choice and it must be the best, extra sharp you can find. This is easy for any cook and can be finished in an hour.

Let’s Make Broccoli Cheese Soup!

sauteed veggies 1 sauteed veggies 2

Saute the onion, carrot and garlic in butter in a large soup pot until the onions are translucent.

with broccoli

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.

finished bread bowl

This is a finished chocolate bread bowl. All the better for a tasty finish.

finished broccoli cheese soup

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.

broccoli cheese soup in a bowl

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

  • Author: Tim
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 6-8 1x


  • 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
  • 68 large Italian Boule Balls – bread bowls


  1. 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.
  2. Add the flour and cook for 2-3 minutes while stirring constantly. Slowly add the milk, then the cream whisking constantly
  3. Allow the mixture to simmer over lowest heat for about 10 m,inutes, whisking intermittently until it begins to thicken
  4. 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.
  5. 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
  6. 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!
  7. Stir in the cheese until melted and fully incorporated. Taste and adjust the salt
  8. 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
  9. Serve in bread bowls garnished with florets and grated cheddar