The Best Broccoli Cheese Soup Recipe

Introduction

This Broccoli Cheese Soup is a creamy, comforting dish perfect for chilly days. Packed with fresh broccoli and sharp cheddar, it’s hearty enough for a meal yet simple enough for a weeknight dinner. Ready in under an hour, it’s a classic crowd-pleaser that’s easy to make at home.

Ingredients

• 3 tablespoons butter, divided
• ½ yellow onion, diced small
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• 2 cups vegetable stock
• 2 cups half and half
• 4 cups broccoli florets, cut into bite-sized pieces
• 1½ cups thinly sliced carrots
• 1 teaspoon chicken bouillon (such as Better than Bouillon)
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 8 oz freshly shredded sharp cheddar cheese

Instructions

1. Step 1: In a medium-sized pot, melt 1 tablespoon of butter over medium heat. Add the diced onion and sauté until translucent. Stir in the minced garlic and cook for 30 seconds more until fragrant.
2. Step 2: Add the remaining 2 tablespoons of butter to the pot, melting it carefully without browning. Sprinkle the flour over the melted butter and cook for about 2 minutes, stirring constantly to form a roux.
3. Step 3: Whisk in the vegetable stock and half and half gradually, stirring until smooth with no lumps. Allow the soup base to simmer for 15 to 20 minutes until it thickens slightly.
4. Step 4: Add the broccoli florets and sliced carrots to the pot. Cook for another 15 minutes until the vegetables are tender but still retain a bit of firmness.
5. Step 5: Stir in the chicken bouillon, smoked paprika, salt, and pepper. Cook for another minute to blend the flavors.
6. Step 6: Remove the soup from heat and stir in the shredded cheddar cheese until fully melted and smooth. Serve hot for the best flavor.

Tips & Variations

• For a richer soup, substitute some or all of the half and half with heavy cream.
• Try adding cooked bacon bits or a pinch of nutmeg for extra depth of flavor.
• Use sharp white cheddar if you prefer a milder, creamier taste.
• Feel free to swap chicken bouillon with vegetable bouillon to keep it vegetarian.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently over low heat to avoid separating. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this recipe. Add it along with fresh vegetables and cook until tender. Just be mindful that frozen broccoli can make the soup a bit more watery, so you might need to simmer it a little longer to thicken.

Is there a dairy-free version of this soup?

You can make a dairy-free version by using plant-based butter and milk alternatives such as coconut milk or almond milk, and a dairy-free cheese substitute. Keep in mind the flavor and texture will differ slightly from the traditional recipe.

The Best Broccoli Cheese Soup Recipe

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★★★★★

4.6 from 107 reviews

This creamy and comforting Broccoli Cheese Soup combines tender broccoli florets, thinly sliced carrots, and sharp cheddar cheese in a rich vegetable stock and half-and-half base. Perfect for a cozy meal, this soup is flavored with garlic, onion, smoked paprika, and chicken bouillon for depth. It’s a delicious way to enjoy a classic favorite with a homemade touch.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soups
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 4 cups broccoli florets, cut into bite size pieces
• 1½ cups thinly sliced carrots
• ½ yellow onion, diced small
• 2 garlic cloves, minced

Soup Base

• 3 tablespoons butter, divided
• ¼ cup all-purpose flour
• 2 cups vegetable stock
• 2 cups half and half
• 1 teaspoon chicken bouillon (e.g., Better than Bouillon)
• ½ teaspoon smoked paprika
• Salt and pepper, to taste

Cheese

• 8 oz freshly shredded sharp cheddar cheese

Instructions

1. Sauté Aromatics: In a medium-sized pot, melt 1 tablespoon of butter over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
2. Make Roux: Add the remaining 2 tablespoons butter to the pot with the sautéed onions and garlic. Let the butter melt completely, being careful not to let it brown. Sprinkle the flour over the melted butter and cook the mixture for about 2 minutes, stirring constantly to form a smooth roux without lumps.
3. Add Liquids: Gradually whisk in the vegetable stock and half and half, stirring continuously until the mixture is smooth and free of lumps. Allow the soup base to come to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until it thickens.
4. Cook Vegetables: Add the broccoli florets and thinly sliced carrots to the pot. Simmer for another 15 minutes until the vegetables are tender but still maintain a slight firmness.
5. Season Soup: Stir in the chicken bouillon, smoked paprika, salt, and pepper. Let the soup cook for about 1 more minute to meld all the flavors.
6. Add Cheese: Remove the pot from heat and stir in the freshly shredded sharp cheddar cheese until it melts completely, creating a smooth, creamy soup. Serve hot for the best flavor and texture.

Notes

• For a vegetarian version, replace chicken bouillon with vegetable bouillon.
• You can substitute half and half with heavy cream or whole milk for a richer or lighter soup.
• If you prefer a smoother texture, use an immersion blender to partially blend the soup before adding cheese.
• Leftovers keep well in the refrigerator for 3-4 days and can be reheated gently on the stovetop.
• Adjust the seasoning with more salt or paprika to your taste.

Keywords: broccoli cheese soup, creamy broccoli soup, vegetable soup, cheddar cheese soup, healthy soup recipe