Broccoli Cheese Soup

December 18, 2016

Dinner Recipes Soups & Stews

Using only the freshest ingredients for this delicious and comforting Broccoli Cheese Soup, you’ll be sure to create a warm and satisfying homemade soup that your family will ask for time and time again. Serve in a hollowed out bread bowl, or your favorite soup crock. Top with a little fresh broccoli, and a sprinkle of extra cheddar. Enjoy!

Broccoli Cheese Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 Servings
Author Stasia Wimmer


  • 1 large head of broccoli , chopped
  • 1 medium onion , diced
  • 2 medium carrots , peeled and chopped
  • 2 medium celery stalks , chopped
  • 2 cups low sodium chicken stock
  • 1 chicken bouillon cube , (optional)
  • 2 cups half & half , (or 1 cup milk & 1 cup heavy cream)
  • ¼ cup flour
  • 1 tablespoon garlic powder
  • 1 teaspoon sweet Hungarian paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/8 teaspoon nutmeg
  • 4 tablespoons unsalted butter
  • 2 ½ cups sharp cheddar cheese , shredded


  1. In a large stockpot melt 2 tablespoons of unsalted butter. Add the onions, carrots, and celery, sauté until tender. Once done scoop out and set aside.

  2. In the same stockpot melt an additional 2 tablespoons of unsalted butter over medium heat. Add ¼ cup flour and stir constantly until the flour is well incorporated with the butter, then slowly whisk in the half & half, mixing until smooth. Add the chicken stock and chicken bouillon cube, stir until the bouillon cube has dissolved. Reduce heat to low and simmer uncovered for 10 minutes to thicken.   

  3. Now add to the thickened broth; chopped broccoli, sautéed onion, carrots, and celery, garlic powder, sweet paprika, salt, pepper, nutmeg, and mix well. 

  4. Reduce heat to low, simmer uncovered for 30 minutes, or until broccoli is tender. Remove soup from heat and prepare to purée if desired. If you do not want to purée, then add the cheddar cheese, stirring until melted and heated throughout. Adjust salt and pepper, to taste.

  5. To purée; in small batches carefully ladle soup into a blender, pulse until smooth. Repeat until all the soup is puréed. Ladle puréed soup back into the stockpot, turn heat to medium-low, add the cheddar cheese, stirring until melted and heated throughout. Adjust salt and pepper, to taste.


Leave a Reply