The Best Broccoli Cheese Soup
Creamy Broccoli Cheese Soup made with fresh veggies, sharp cheddar, and real ingredients. Cozy, budget‑friendly, and ready in under 45 minutes.
EQUIPMENT
Ingredients
- 5 Tbsp butter
- 1/2 cup finely diced onion (I like sweet or yellow)
- 2 tsp finely minced garlic (I use the garlic press)
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 3 cups broccoli florets (cut in to small pieces)
- 1 cup shredded carrot
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp dry mustard powder
- 1/8 tsp ground nutmeg
- 2 cups half-and-half (warmed in the microwave for 2 minutes on high)
- 8 oz grated extra-sharp cheddar cheese (do NOT use pre-grated)
- 8 oz grated sharp white cheddar cheese (do NOT use pre-grated)
Instructions
- In a large non-stick stock pot, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes. Add the garlic and cook an additional minute.
- Sprinkle in the flour and cook for an additional 2 minutes, stirring constantly. (The mixture will be thick.)
- Whisk in the chicken stock until the flour has dissolved.
- Stir in the broccoli florets, shredded carrot, salt, pepper, mustard powder and nutmeg and allow the mixture to simmer over medium-high heat for about 15-20 minutes.
- Stir in the half and half and the grated cheese. Bring to a simmer for 2-3 minutes (still on medium-high heat) until everything is melted and well combined.
- Serve immediately with crusty bread and garnish with extra cheese if desired!
Notes
Tips for the Best Broccoli Cheese Soup
- Prep ahead for an easy dinner. Shred your cheese and chop your veggies earlier in the day to make the evening rush effortless.
- Matchstick carrots work great. They’re a time‑saver, but grating two large carrots gives you the perfect cup — and I love the smaller pieces.
- Trim the broccoli how you like it. I usually remove and discard the thick stems, but you can absolutely use them if you prefer.
- Skip pre‑shredded cheese. Freshly grated cheese melts beautifully without the anti‑caking agents that make bagged cheese grainy.
- Use a mix of white and orange cheddar. I grate 8 oz of each (sharp white + extra‑sharp orange) and the flavor combo is incredible.
- Warm your half‑and‑half. A quick 2 minutes in the microwave keeps it from cooling down the pot and helps the cheese melt smoothly without separating.
- Prefer a smooth soup? Use an immersion blender at the end, or carefully blend in batches. If using a traditional blender, remove the vent cap and cover with a towel to let steam escape safely.
- Taste and adjust. A final pinch of salt and pepper always brings everything together.