Broccoli Cheddar Soup

This Broccoli Cheddar Soup is creamy, super cheesy, quick and easy. Made entirely in one pot with simple ingredients, you can have this scrumptious soup ready in just 30 minutes. 

The Best Broccoli Cheddar Soup Recipe

I admit that broccoli cheddar soup is one of my favorite soups and trust me when I say it’s not the broccoli so much as that cheesy, creamy sauce. Because let’s face it, broccoli cheese soup is really a cheesy sauce with broccoli thrown in it, why? Perhaps to make us feel better about eating all that cheese. However, broccoli really does go well in this cheesy soup and yes, it does make me feel better about eating it.

Why is this soup so good and why are so many of us obsessed with it? It just is. Once you try it, you’ll get hooked. It’s just as addictive as my Creamy Loaded Potato Soup!

There also is lots of cheddar cheese and of course broccoli in this soup, so it’s not all bad. You can also make this a bit healthier if you chose to by using milk instead of half and half. However, if you’re going to make broccoli cheese soup, I suggest you go all out and enjoy it as it’s meant to be enjoyed. Creamy, cheesy and delicious!

• Butter – I used unsalted to control the sodium.
• Onion – White or yellow, chopped.
• Flour – Trusty all-purpose flour to help thicken our soup.
• Cream – I used half and half cream for a little lightness, but feel free to go all out full fat with heavy cream.
• Chicken Broth – I always opt for low sodium to control the salt levels.
• Seasoning – Salt, white pepper (black pepper can be used) and nutmeg.
• Broccoli – I used an entire head of broccoli florets, about 1 lb.
• Velveeta – Velveeta cheese, cubed. See “FAQs & Expert Tips” for more info. If you want to omit this, just replace it with more cheddar.
• Cheese – Cheddar cheese, shredded.
• Parsley – Chopped parsley is going to add some nice color to the dish, we always eat with our eyes first!

You will never want to buy store-bought canned broccoli cheddar soup ever again! This recipe is going to show you how simple it is to make homemade broccoli cheese soup in just 30 minutes! 

To start, melt the butter over medium heat in a large Dutch oven or large pot on the stove top. Then add the chopped onion and cook for about 2 to 3 minutes or until it begins to soften and become slightly brown.

After you’ve cooked the onions for a bit, we need to create the foundation of the soup by using the flour as a thickening agent. To do this, just sprinkle the flour over the onion and then gently whisk it together with the butter and onion. Now, let the mixture cook for about 2 minutes, but don’t let it brown. You just want to cook it long enough to remove the raw flour taste.

With the roux made, slowly whisk in the half and half. Do not dump it in all at once! Then after it’s fully incorporated into the roux and smooth, whisk in the chicken broth or vegetable broth. You need to keep whisking to remove any lumps and make sure to scrape any browned bits off the bottom of the pot. 

Next, season the base of the soup with salt, black pepper, and nutmeg. Then bring it to a boil and add the broccoli pieces. Now, simmer the soup for about 10 minutes or until the broccoli is tender.

Once the broccoli is cooked and tender to your liking, add the Velveeta and 2 cups of the cheddar cheese. Then stir constantly until both of the cheeses are completely melted. Finally, taste the soup and add salt and black pepper if needed.

To serve, ladle the broccoli cheddar soup into your favorite bowls. Then garnish with the remaining shredded cheese and fresh parsley. This yummy soup pairs really well with my Artisan Bread or Potato Bread. 

Storing

Store leftover broccoli cheddar soup in an airtight container in your fridge for up to 3 days.

Reheating

When reheating your soup, you’ll want to use the “low and slow” method. To avoid that grainy texture that is common in cheesy soups, make sure to not let your soup get too hot too fast! It can be reheated in a pot on the stove, or in a bowl in the microwave.

Freezing

This broccoli cheese soup can be frozen in an airtight container or freezer bag for up to 3 months.

Other Delicious Soup Recipes To Try

• Chicken Barley Soup
• Homemade Chicken Noodle Soup
• Beef Barley Soup
• Stuffed Pepper Soup
• Philly Cheesesteak Soup

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4.80 from 75 votes

Broccoli Cheddar Soup

Prep 5 minutes minutes

Cook 25 minutes minutes

Total 30 minutes minutes

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This Broccoli Cheddar Soup is creamy, super cheesy, quick and easy. Made entirely in one pot with simple ingredients, you can have this scrumptious soup ready in just 30 minutes. 

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Ingredients

• ▢ 6 tablespoons butter (unsalted)
• ▢ 1 onion (chopped)
• ▢ 6 tablespoons all-purpose flour
• ▢ 2 cups half and half cream
• ▢ 6 cups chicken broth (low sodium)
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon white pepper
• ▢ ¼ teaspoon nutmeg
• ▢ 1 head broccoli florets (about 1 lb)
• ▢ 1 cup velveeta (cubed *)
• ▢ 3 cups cheddar cheese (shredded)
• ▢ 2 tablespoons parsley (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Melt butter in a large Dutch Oven over medium heat. Add the chopped onion and cook until softened and starts to lightly brown. 
  
• Sprinkle the flour over the onion and gently whisk it with the butter and onion. Cook it for about 2 minutes to remove that raw starchy flavor. 
  
• Slowly whisk in the half and half. Once completely mixed in, pour in the chicken broth and whisk to remove lumps and to scrape away the browned bits from the bottom of the pan, if any.
  
• Season with salt, pepper and nutmeg. Bring the mixture to a boil then add the broccoli pieces. Cook until the broccoli is tender; about 10 minutes.
  
• Add the velveeta and 2 cups of the cheddar cheese, stirring constantly until the cheeses have completely melted. Taste for seasoning and adjust as necessary.
  
• Top with remaining cheddar cheese and garnish with parsley. 

Equipment

• Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 5.5 qt., Meringue

Notes

1. Half and half, also known as half cream is a blend of equal parts whole milk and light cream and it averages 10 to 12% fat.
2. If preferred, you can puree the broccoli in the soup for a thicker texture, but I prefer the bigger florets in the soup.
3. * If you don’t want to use Velveeta you can substitute it with more cheddar cheese or Monterey Jack cheese, it’s just that Velveeta will make the soup more creamier and smooth. 
4. You can also use pre-cut fresh or frozen florets.
5. It’s how I trick my mind. If you want to turn this into a vegetarian soup, just use vegetable stock instead.
6. Trust me on the nutmeg! It adds such a nice depth of flavor to the soup. Brings the entire dish together.
7. Make sure to taste for seasoning. Everyone has different preferences when it comes to taste, so season to your liking.
8. Store leftover soup in an airtight container in your fridge for up to 3 days.
9. This broccoli cheese soup can be frozen in an airtight container or freezer bag for up to 3 months.

Nutrition Information

Serving: 1servingCalories: 427kcal (21%)Carbohydrates: 13g (4%)Protein: 19g (38%)Fat: 33g (51%)Saturated Fat: 20g (125%)Cholesterol: 102mg (34%)Sodium: 1770mg (77%)Potassium: 394mg (11%)Sugar: 3g (3%)Vitamin A: 1275IU (26%)Vitamin C: 15.3mg (19%)Calcium: 556mg (56%)Iron: 1.1mg (6%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.