My recipe for cheesy broccoli soup isn’t hard to put together.
It takes a few minutes to prep some of the ingredients. But after that, this creamy goodness comes together really easily.
Cheesy Broccoli and Carrot Soup!
The basis of this soup was always just cheese and broccoli.
But, after I tried the broccoli and cheese soup at Panera Bread Company, I added carrots to mine too!
They’re totally optional, but I do like the texture they add to the cream base as well as the subtle sweetness.
A Secret Spice
You might be surprised to see nutmeg as a spice too.
I noticed that this was added to many versions of cream of broccoli soups. And once I tried adding it to my version, I realized it added such a perfect, subtle depth to the soup.
I can’t imagine making this soup without it!
This cheesy broccoli soup is the perfect comfort food on a chilly, fall evening. Make sure to use an extra sharp cheese when making the soup...it really adds to the depth of flavor. And for a decadent garnish, add some crumbled bacon or a dollop of creme fraiche.
- 1 small yellow onion, chopped
- 1 TBSP + 1/4 c. butter
- 1/4 c. flour
- 2 cups chicken stock
- 1 pint half and half
- 1 1/2 c. chopped fresh broccoli
- 1 c. carrots, thinly julienned or grated
- 2 c. milk (I use 2%)
- 1/8 tsp. nutmeg
- salt and pepper to taste
- 3 c. shredded extra sharp cheddar cheese
- extra shredded cheese for garnish
- cooked bacon crumbles for garnish
- In a small saute pan, over medium heat, melt 1 TBSP butter. Add onions, cooking until translucent. Remove from heat and set aside.
- In a 4 or 5 qt dutch oven, over medium heat, melt 1/4 c. butter. When melted, add flour, and use a whisk to stir. Continue to cook and whisk for several minutes, until roux (butter and flour combo) changes color to a light brown.
- Slowly add chicken stock to roux, whisking the ingredients together. Place lid on pan and cook for about 20 minutes over medium heat.
- Remove lid on pan, and add broccoli, carrots, onions and spices. Turn heat down to low and add half and half and milk. Stir together to combine.
- Cook the soup, with lid on, for another 25 minutes. DO NOT LET THIS COME TO A BOIL. With the cream and the milk, this could easily curdle. Keep your temperature low so that the soup is gently cooking.
- **This is optional, but at this point, you could remove some of the soup and puree or use an immersion blender. I often use my Vitamix for this. I take out about 1/3 of the soup. I usually do this step....I like some of the broccoli blended up in the cream base. Add pureed soup back into the remaining soup before the next step.
- Add cheese to soup, 1 cup at a time, and stirring as you add in.
- Continue to cook on low for another 10-15 minutes. The soup will thicken nicely.
- Serve soup, garnished with additional shredded cheese, bacon or steamed broccoli florets.
- This serves 4-6 people, depending on the size of the bowl!
We’re a bunch of soup lovers in my family and we have enjoyed this cheesy broccoli soup, usually served with a crusty piece of french or sourdough bread, many times.
I’m excited to hear what you think when you give it a try!
Soups, Soups and More Soups!
As I mentioned above, we really love to eat soup in our family.
One time when Trevor was younger, we went to a restaurant and he ordered soup for his appetizer AND soup for his meal!
We still chuckle about that!
Since we do enjoy eating soups in our family, here are a few more you might enjoy.
My Vegetable Beef Soup is a reader favorite!
Give yourself plenty of time to let this soup cook, so that all of those flavors come together and the beef gets melt in your mouth tender.
You’ll find that recipe HERE.
When it’s football season, nothing tastes better than a bowl of chili!
Give my 3-Bean Slow Cooker Chili a try when you need to feed a crowd!
Check it out HERE.
And if you love cream-based soups, like the cheesy broccoli soup, you are in for such a treat with my version of New England Clam Chowder.
I call it Newport Beach Clam Chowder because I grew up in southern California.
But it has all the tasty goodness—like potatoes and corn,—that you’ll find in the hearty and decadent New England versions. You’ll find the recipe HERE.
I hope you find some tasty meals that are just SOUP-er for your family!
Please let me know what you try and how it turns out!
From my kitchen to yours,