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Broccoli Cheese Soup

December 11, 2013 by Kristin 106 Comments

I don’t know about you but on those cold, dark, dreary nights, nothing tastes as good as a warm bowl of soup. A few nights ago, I decided to make this for dinner since my family was just getting over colds and still not feeling 100% and it was a cold evening. Surprisingly, my kids went crazy over it. They were spooning the broccoli into their mouths so fast, I was one happy mama. My oldest even asked for seconds. Definitely perfect for all the winter nights ahead!!

Print Recipe
3.8 from 5 votes

Broccoli Cheese Soup

A hearty, flavorful soup that comes together in no time!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4
Author: The Cookin' Chicks

Ingredients

  • 3 tbsp butter
  • 1 onion, chopped
  • 3 tbsp flour
  • 2 cups whole milk
  • 3 cups vegetable broth
  • 1 1/2 lbs broccoli florets
  • 1 cup carrots, diced
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/2 tsp hot sauce
  • 2 cups cheddar cheese, shredded

Instructions

  • Heat the butter in a large saucepan/dutch oven.
  • Add in the onion and saute for about 4 minutes, or until soft.
  • Sprinkle flour onto the onions and cook another 2-3 minutes, or until no more lumps appear.
  • Add in the milk and vegetable broth.
  • Bring to a rapid boil, then reduce heat and allow to simmer for about 15 minutes.
  • Add in the broccoli and carrots.
  • Cook about 15-20 minutes, or until vegetable are tender.
  • Add salt, pepper, hot sauce, and cheese and stir until cheese is melted.
  • Serve warm with crusty bread!!
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!

Here is the dutch oven I use and LOVE……click here!!

 

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Filed Under: Main Dish, Meatless Meals, Soups, Veggies Tagged With: broccoli, cheese, Main Dish, novideo, soup


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Reader Interactions

Comments

  1. Anonymous

    January 10, 2014 at 12:00 pm

    LOVE THIS RECIPE!!! No more waiting til it’s the “Soup du Jour”, @ the restaurant, sides, theirs is’nt nearly as tasty, accompanied by a crusty, butter-slathered hunk of rustic grain bread, & all’s well in MY world…

  2. Anonymous

    January 10, 2014 at 12:40 pm

    How many servings does this make?

  3. Kristin and Adriana

    January 10, 2014 at 12:47 pm

    This will make about 6 servings, possibly more depending on size of portions 🙂

  4. Anonymous

    January 10, 2014 at 3:38 pm

    Can you use Half and Half instead go whole mile?

  5. Kristin and Adriana

    January 10, 2014 at 3:40 pm

    Yep, that works too 🙂

  6. Latisha Crandall

    January 10, 2014 at 10:56 pm

    What kind of hot sauce would you suggest?

  7. JoAnn

    January 11, 2014 at 7:01 am

    If I wanted to make this gluten free, is there another thickener you’d suggest?

  8. Kristin and Adriana

    January 11, 2014 at 7:17 am

    I love using Cholula Hot Sauce, but any will work 🙂

  9. Kristin and Adriana

    January 11, 2014 at 7:38 am

    Hmmm, I would try using corn starch as a substitute 🙂

  10. Judy Cohen

    January 11, 2014 at 10:12 am

    I always stock up on frozen diced onions and broccoli florets….can I go from frozen or must it be fresh?

  11. Kristin and Adriana

    January 11, 2014 at 10:15 am

    Frozen works great too 🙂
    Just thaw it a bit before using it in the soup!!! Enjoy!!

  12. Karina Mondragon

    January 11, 2014 at 3:36 pm

    Do you cook on oven or stove top?

  13. Kristin and Adriana

    January 11, 2014 at 3:46 pm

    Stove top, over medium heat 🙂

  14. Anonymous

    January 11, 2014 at 10:51 pm

    What about a cooking this using a crockpot ?

  15. Kristin and Adriana

    January 12, 2014 at 7:12 am

    Yep! You could do that too! Just add everything in and cook on low for about 5-6 hours 🙂

  16. Anonymous

    January 12, 2014 at 7:30 am

    What about using chicken broth?

  17. Kristin and Adriana

    January 12, 2014 at 7:33 am

    Yes, you can use chicken broth in place of vegetable broth, just be sure to remove any fat from the chicken broth prior to using 🙂

  18. Anonymous

    January 12, 2014 at 12:00 pm

    Can you use 2% milk instead of whole milk?

  19. Kristin and Adriana

    January 12, 2014 at 12:15 pm

    Yes, 2% works too 🙂

  20. Anonymous

    January 13, 2014 at 11:41 am

    Do I have to use chedder cheese or can I use colby jack or american cheese n will it taste just as good

  21. Kristin and Adriana

    January 13, 2014 at 11:59 am

    I’ve never used other cheese so I’m not sure. It may change the taste up but it should work the same 🙂

  22. Anonymous

    January 13, 2014 at 3:40 pm

    What about using the Campbells chedder cheese in a can instead of shredded

  23. Kristin and Adriana

    January 13, 2014 at 3:42 pm

    Hmmmm, I’ve never considered that, but I’m sure it would work. You would probably want to use two cans. 🙂
    Let us know how it turns out if you try it that way!

  24. jaguares142003

    January 14, 2014 at 7:31 pm

    Does it have to be kosher salt?

  25. Kristin and Adriana

    January 14, 2014 at 7:36 pm

    Nope, any kind will work 🙂

  26. Anonymous

    January 16, 2014 at 7:36 pm

    Im going to make 30 servings of this tomorrow because my whole family has the flu.

  27. Kristin and Adriana

    January 16, 2014 at 7:40 pm

    Awwww, hope this tastes good to you guys and hope you all get to feeling better soon! Darn flu bug is not fun 🙁

  28. Anonymous

    January 17, 2014 at 3:50 pm

    Yea I think I will try it with da can cheese n ill let u no how it turns out bc im thinking about making it tomorrow…thanks for da recipe 🙂

  29. Kristin and Adriana

    January 17, 2014 at 3:56 pm

    Oh yum!!! Can’t wait to hear what you think using the canned cheese 🙂

  30. Anonymous

    January 21, 2014 at 7:56 pm

    It’s a cold in New England tonight so I made this for my family. We all LOVED it! I’m already thinking of when I should make it again. Thanks for sharing this great recipe!

  31. Kristin and Adriana

    January 21, 2014 at 7:59 pm

    Yea!!! So glad it was a hit with you all! It’s my favorite soup!! Yum 🙂

  32. Anonymous

    January 22, 2014 at 9:05 am

    This soup tastes great, I made it the other night. What am I doing wrong when the cheese sauce has a grainy texture?

  33. Kristin and Adriana

    January 22, 2014 at 9:12 am

    Cheese needs to be melted at a low temperature, and stirred constantly. If heat is too high, it can break down the cheese causing grainy texture. Did you cook on low? Other than too high of heat or not stirring enough, I’m not sure why that would happen. So sorry that happened to you 🙁

  34. Jenny from Minnesota

    January 22, 2014 at 9:18 am

    I cooked on medium heat and stirred constantly. Next time I will use low heat. Thank you for your reply.

  35. Kristin and Adriana

    January 22, 2014 at 9:34 am

    No problem! I hope that helps! Keep us posted! 🙂

  36. Anonymous

    January 22, 2014 at 12:07 pm

    Should it be salted or unsalted butter?

  37. Kristin and Adriana

    January 22, 2014 at 12:16 pm

    I used unsalted 🙂

  38. Anonymous

    January 23, 2014 at 5:44 pm

    Why hot sauce? I seen someone else put a dash of nutmeg in it

  39. Kristin and Adriana

    January 23, 2014 at 5:54 pm

    Hot Sauce just adds a slight kick to it, more for additional flavor then anything 🙂
    I’ve seen nutmeg used too and that’s just to add a slight sweetness to it 🙂
    Either way is yummy!!!

  40. Andrea

    January 28, 2014 at 6:29 pm

    I made this with about half of the broccoli required, and it was broccoli overload. The first few bites were good, but I just couldn’t finish it. I think this would be better as a side (think cup-sized portions) than a main dish.

  41. Anonymous

    January 29, 2014 at 5:06 pm

    Made this soup last night and I am questioning whether the 1 1/2 lbs of broccoli was correct? Way too much! Should it have been 1 1/2 C. maybe? Made it exactly like the recipe and ended up making another batch without the broccoli and carrots and adding it to what I already had. It was then perfect and delicious! I will make again.

  42. Kristin and Adriana

    January 29, 2014 at 5:39 pm

    Yeah, some of my friends that have had this like it as a side dish as well 🙂
    We love broccoli, so its always a main dish in our house 🙂

  43. Kristin and Adriana

    January 29, 2014 at 5:41 pm

    Hmmm, the lb is correct over the cup, however, it depends on the size of the fresh broccoli stalks as we usually get about 2- 2 1/2 cups out of 1 1/2 lbs and it ends up being perfect for us. It depends on preference for sure though 🙂

  44. Pam Morton-Durham, NC

    January 30, 2014 at 9:41 am

    I am making this today. I added 4 med sized russet potatoes and about 1/2 to 3/4 jar of Ragu double cheddar cheese sauce. Its coming together great and is tasty.

  45. Kristin and Adriana

    January 30, 2014 at 9:50 am

    Oh yum!! Let us know how it turns out 🙂

  46. Ashley Miller

    February 5, 2014 at 1:56 pm

    A family favorite although I am out of broth so need to make it from scratch.

  47. Amanda Bruhn

    February 11, 2014 at 11:12 am

    Trying this tonight, I have a some broccoli to use up, hope its as good as the reviews, I’m looking forward to it!

  48. annabell@MapleRidgeFarmGirl

    February 27, 2014 at 9:26 am

    This is great! But I had to use half broccoli and half cauliflower b/c i only had a head of broccoli in the house. Also, I had to use some Velveeta with a little cheddar for the same reason. BTW-LOVE your cooking blog!!! 🙂

  49. Melissa

    June 10, 2014 at 5:19 pm

    To the people that have tried this recipe, does it taste like Panera Bread? It sure looks a lot like it!

  50. Kristin

    June 10, 2014 at 5:24 pm

    I know I don’t count bc its my recipe, however, it definitely does taste like Panera Bread’s recipe in my opinion!!! 🙂

  51. Doris Flutks

    August 19, 2014 at 8:42 pm

    This really sounds good, I like anything with broccoli in it. thanks for the recipe.

  52. Kristin

    August 20, 2014 at 7:04 am

    Our pleasure! This is a family favorite, so hopefully you enjoy it as much as we do, 🙂

  53. Tina Dominguez

    October 12, 2014 at 6:42 pm

    My husband LOVES broccoli, not me! So I made it for him with half the broccoli and added a few potatoes. He loved it! I’ll make a batch of cream of mushroom soup for me, he hates it. Then we’ll both be satisfied!!

  54. Kristin

    October 13, 2014 at 7:08 am

    So glad he enjoyed it!!! Cream of mushroom sounds yummy too, 🙂

  55. Jerry Tollett

    November 17, 2014 at 12:52 pm

    How many calories per serving, and how much is one serving

  56. Kristin

    November 18, 2014 at 10:01 am

    Hi!! Here are the nutritional values, hope that helps! Serving Size: 1 (445 g)
    Servings Per Recipe: 4-5 Calories 628.1 Calories from Fat 441

  57. Sheri

    February 2, 2015 at 12:53 pm

    I made this yesterday and it was delish!! I used skim milk and that was fine. I did have to thicken it just a bit more. I fed three people and it disappeared quickly. Next time I will double, maybe even triple the recipe

  58. Kristin

    February 3, 2015 at 4:13 am

    Awww, so glad you enjoyed it! Good idea on doubling or tripling batch next time, this is definitely a crowd pleaser, 🙂

  59. Sheri

    February 26, 2015 at 2:57 pm

    I made this again today and this time I doubled it. The batch amount is perfect! I did learn something though. Next time I won’t double the hot sauce amount….whoa!! lol. It’s a bit spicy and over powers the soup. Lesson learned.

  60. Kristin

    February 27, 2015 at 5:04 am

    Haha, yes, I can see how that would add quite the kick to it, lol. So glad you enjoy this soup. It is a favorite of mine, 🙂

  61. Nancy

    March 19, 2015 at 7:53 am

    Can you freeze this?

  62. Kristin

    March 19, 2015 at 7:57 am

    I always freeze our leftovers and its great reheated, so no problem freezing it!! 🙂

  63. Diana

    April 3, 2015 at 1:51 pm

    I’ve made this soup every week for the last two months. I use unsweetened almond milk and an infusion blender to breakdown most of the broccoli then add the cheese. OMG I’m so hooked on this soup. Thank you so much for sharing!!!

  64. Kristin

    April 3, 2015 at 4:02 pm

    Hehe, sounds like I need to move into your house to have this each week. YUM!!! Great idea using the blender and almond milk!!! So glad you enjoy it!! Have a wonderful Easter!!

  65. anonymous

    June 18, 2015 at 5:42 pm

    I just made this and halved the recipe. The proportion of milk and veggie broth was way off. Not enough liquid to cook the veggies. I added more broth, but not sure it will mess up the flavor. Disappointing for sure.

  66. Kristin

    June 19, 2015 at 8:12 am

    Oh I am so sorry it wasn’t a hit with you. I just made this last weekend and it worked great, but I will try halving it this weekend to see how it turns out and if I need to make any adjustments! Thanks!

  67. Bry'Ana

    July 20, 2015 at 9:19 am

    Can I use the shredded cheddar cheese in a bag? Or is there a difference?

  68. Kristin

    July 20, 2015 at 11:36 am

    Yep, shredded cheese in a bag works perfectly in this 🙂

  69. Sabrina

    September 27, 2015 at 11:24 am

    I just made this soup this morning. I added 4 potatoes just because I love potatoes, but didn’t change anything else. It turned out great. It was actually the first soup I’ve made and it was so easy. My 5 year old daughter helped me.

  70. Kristin

    September 28, 2015 at 10:18 am

    So glad you enjoyed it! Great idea on adding the potatoes!!! How fun that your 5 year old daughter was able to help, its always special when the kids can join in on the recipes!

  71. Dee

    October 4, 2015 at 6:12 pm

    I made this tonight!!! Out of this world!!!! The entire family loved it…I doubled it and have just a small bowl left for lunch tomorrow. This is a keeper!

  72. Kristin

    October 5, 2015 at 7:15 am

    Yea!! So glad you all enjoyed it! Leftovers are rare in my house with this recipe, so enjoy your lunch, haha!!

  73. Jenni

    November 10, 2015 at 12:41 am

    I assume I could make with heavy cream? Bought buy accident, thought I was grabbing whole milk.

  74. Kristin

    November 10, 2015 at 6:11 am

    Yep, using heavy cream is no problem at all. It will still taste great!!

  75. Judith

    November 19, 2015 at 12:38 am

    I made a half portion of this soup yesterday and the only thing I had to change (as did another contributor) was to add more milk and stock as it was way too thick. It didn’t affect the flavour though, as it was gorgeous.

  76. Kristin

    November 19, 2015 at 3:54 am

    Great idea making only 1/2! Thanks!!

  77. Loretta Drummond

    November 30, 2015 at 2:15 am

    Do your know the nutritional information on this soup?

  78. Kristin

    November 30, 2015 at 5:45 am

    Servings Per Recipe: 6

    Amount Per Serving

    % Daily Value

    Calories 400

    Calories from Fat 289

    72%

    Total Fat 32.2 g

    49%

    Saturated Fat 20 g

    100%

    Cholesterol 95 mg

    31%

    Sodium 629.2 mg

    26%

    Total Carbohydrate 13.7 g

    4%

    Dietary Fiber 1.9 g

    7%

    Sugars 2.6 g

    10%

    Protein 15.5 g

  79. Judith

    December 13, 2015 at 4:42 am

    This is now my ‘go to’ vegetable soup recipe. I’ve made it 3 times and use it for whatever veg I have left over in the fridge – it works with anything. My first batch was the same as the recipe, the second had added cauliflower and the third had cauliflower and swede. Just stick with the same overall weight of veg. It’s fantastic.

  80. Kristin

    December 13, 2015 at 9:40 am

    Yea!! So glad you enjoy it as much as my family does!!

  81. Bonniie Allen

    January 12, 2016 at 11:32 am

    I made this, was delicious,I also added crumbled bacon,, yum

  82. Kristin

    January 17, 2016 at 8:29 am

    So glad you enjoyed this! Great idea on the bacon, I will have to remember that!

  83. Denice W

    January 19, 2016 at 1:55 pm

    This is a great recipe..I didn’t use carrots or the kosher salt. I did add 1 Cup of white rice, it came out very tasty!

  84. Kristin

    January 24, 2016 at 2:27 pm

    So glad you enjoyed this!!

  85. Anonymous

    August 10, 2016 at 5:41 pm

    Will I lose much if I leave out the hot sauce? We never have it in the house..

  86. Kristin

    August 12, 2016 at 6:08 am

    Nope, it will still be just as yummy!! Enjoy!

  87. Anonymous

    September 4, 2016 at 4:42 pm

    This was so delicious and simple to make.
    Patsy of Florida

  88. Abra

    September 5, 2016 at 7:51 pm

    Gluten free flour from Pillsbury is actually a better thickener than regular flour if you can believe it.

  89. Kristin

    September 6, 2016 at 7:12 am

    Yea! Glad you enjoyed it!

  90. Kristin

    September 6, 2016 at 7:12 am

    Oh thanks for that info! I will be sure to remember that next time!!

  91. Sam

    January 2, 2017 at 7:11 pm

    This soup was delicious! New family favorite!
    I added 1 1/2 cups of potato cubed and an extra 1/2 cup of broth and milk.

  92. Kristin

    January 5, 2017 at 11:16 am

    Yea!!!! So glad you enjoyed it!

  93. cindy

    July 25, 2017 at 9:40 am

    Why are the ingredients on the fb post and the cooking chics how to make directions? do I use chicken broth or vegetable stock, half med. onion or whole, ofruth cup of Flour or 3 tablespoons,nutmeg or not? Whoch recipe taste limost like Panera?

  94. cindy

    July 25, 2017 at 9:43 am

    Pardon my mis typing … just trying to figure out why the difference and which recipe to use.

  95. Kristin

    July 26, 2017 at 4:17 pm

    Which recipe are you seeing duplicates of? It should be the same on both Facebook and the Cookin’ Chicks. We have had some issues with other sites taking the content, so let me know and I will clarify ingredients/directions! Thanks!!

  96. Carole Darroch

    March 2, 2019 at 3:16 pm

    CAN I USE I CUP OF MILK AND 1 CUP OF HALF &HALF FOR THE THE 2 CUPS OF MILK? THANK YOU IN ADVANCE.

  97. Kristin

    March 3, 2019 at 7:48 am

    Sure! No problem at all!! Enjoy!

  98. Bonnie

    September 2, 2020 at 1:15 pm

    5 stars
    Best broccoli soup ever!

  99. Kristin

    September 2, 2020 at 4:44 pm

    YAY!! Glad you enjoyed it!

Trackbacks

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