Broccoli Cheese Soup

5 from 11 votes

Cream, rich delicious Broccoli Cheese Soup loaded with broccoli is a delicious dinner made in one pot and ready in 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 994kcal

Author: Julie Evink

Ingredients

8 Tablespoons unsalted butter (1 stick)
1 yellow onion chopped
½ cup all-purpose flour
4 cups chicken or vegetable broth
4 cups half and half
4 cups broccoli florets small or chopped broccoli
2 cups carrots grated
½ teaspoon paprika
1 teaspoon garlic powder
½ teaspoon dry mustard
3 cups sharp cheddar cheese grated
Salt and pepper to taste

Instructions

In a dutch oven melt butter over medium-high heat.
Add in onions to dutch oven and saute until soft and translucent, about 2-3 minutes.
Add in flour while whisking to form a roux, cook for about 1 minute whisking often. Continue to whisk and pour in about half of the broth.
Add in remaining broth, as well as the half and half, slowly whisking as you pour the broth and half and half into dutch oven.
Cook for about 2-3 minutes, whisking often to get out all the lumps, add in paprika, garlic powder, dry mustard, salt and pepper. Whisk to combine.
Remove from heat and transfer to a blender or food processor, this is optional, blend until smooth.
Return the soup base to the dutch oven and add in broccoli florets and diced carrots.
Reduce heat to medium-low and simmer for 15-20 minutes or until soup has thickened and the vegetables are fork tender, stir occasionally through cooking time.
Add shredded cheddar cheese a handful at a time, stirring to incorporate after each handful.
Season with extra salt and pepper as need and serve immediately.

Video

Notes

You can use substitute milk for a portion of the half and half. It might not be as rich, but still delicious and lightens it up!

Tips for lumps: When you make the roux and add the broth, it’s important to whisk out all of the lumps. If there are some stubborn ones, you can blend it in a food processor or blender to smooth it out. I’ve added this step to the recipe card, but it’s optional.

Seasoning: Depending on the brand of broth you use, you will want to adjust the salt. Some have higher sodium than others, so be sure to start with a small amount. You can always add more before you serve it.

Broccoli: I love to use fresh broccoli florets in this recipe because it tastes great. You can substitute frozen, but you will want to thaw and drain it first. Also, I would wait to add it until the last 10 minutes of the simmering time. Otherwise, it might end up mushy.

Lighten it up: You can substitute milk for part of the half and half for a lighter soup. It won’t be as rich, but it will still taste good!

Leftovers: Store them in an airtight container, and they will keep well in the refrigerator for a few days. It will thicken as it cools, so when you warm it up, add a splash of milk or broth to loosen it up.

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