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Broccoli Cheese Soup

A rich, creamy broccoli cheese soup that’s better than takeout—ready in just 30 minutes! Perfect for weeknights, this one-pot wonder is both comforting and customizable.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 8
Calories 337 kcal

Equipment

  • Large pot or Dutch oven
  • Whisk
  • - Immersion blender (optional)

Ingredients
  

  • - 6 tablespoons unsalted butter
  • - 1 cup yellow onion finely chopped
  • - ½ cup celery minced
  • - ¼ cup all-purpose flour
  • - 2 cups low-sodium chicken broth or vegetable broth
  • - 1 teaspoon kosher salt
  • - ½ teaspoon ground black pepper
  • - 6 cups fresh broccoli chopped into small florets
  • - 1 cup grated carrots about 2 medium carrots
  • - 2 cups whole milk or half and half
  • - 3 cups sharp cheddar cheese shredded from a block

Instructions
 

  • In a large pot, melt the butter over medium heat. Add onion and celery; cook 4–5 minutes until soft.
  • Sprinkle in the flour and whisk for 1 minute to form a roux.
  • Gradually pour in the broth while whisking until smooth. Add salt and pepper.
  • Add broccoli and carrots; cover and simmer on low for 10 minutes.
  • Stir in milk and cheddar. Keep heat low and stir until cheese melts and soup is smooth. Do not boil.
  • Use an immersion blender for a creamy texture, or serve as-is with veggie chunks.
  • Garnish with extra cheese, bacon, or chives if desired. Serve hot.

Notes

- Use fresh cheddar cheese for the smoothest texture.
- Frozen broccoli can be used but may cook faster.
- Add rotisserie chicken or bacon for extra protein.
Keyword broccoli cheese soup