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Broccoli cheese soup served in a bread bowl with crusty bread

Broccoli Cheese Soup Recipe

A thick, velvety broccoli cheese soup with tender broccoli, sharp cheddar and a creamy broth. Ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 butter ​
  • 1 ​ medium onion diced
  • 1 cup shredded carrots ​
  • 2 ​ garlic cloves minced
  • 1/4 cup all-purpose flour ​
  • 4 cups chicken or vegetable broth low sodium
  • 2 cups half-and-half ​
  • 4 cups broccoli florets chopped small
  • 2 cups sharp cheddar cheese freshly shredded
  • ​ ​ Salt and black pepper to taste
  • ​ Pinch nutmeg optional

Equipment

  • ​ Large pot or Dutch oven ​
  • ​ whisk ​
  • ​ box grater ​
  • ​ ladle ​
  • wooden spoon
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Melt butter in a large pot over medium heat. Cook onion and carrots 4 to 5 minutes until onion is soft, then garlic 1 minute.
  2. Sprinkle flour over vegetables and stir constantly 2 minutes until pasty.
  3. Slowly pour in broth while whisking to avoid lumps, then stir in half-and-half. Bring to a gentle simmer.
  4. Add broccoli and simmer 10 to 12 minutes until tender and soup has thickened.
  5. Remove pot from heat. Add cheddar a handful at a time, stirring until melted. Stir in nutmeg if using.
  6. Taste, adjust salt and pepper, and ladle into bowls.

Notes

Shred your own cheddar.
Add cheese off the heat.
It thickens as it sits; add milk when reheating.
Refrigerate within 2 hours, use within 3 to 4 days, reheat to 165°F.