Nothing beats a warm bowl of soup on a chilly winter night. This Broccoli Cheese soup is hearty, tastes fresh, and is full of cheesy flavor!
Growing up in Chicago, I have fond memories of walking home after school during the cold, cold winters. I remember the sting on my cheeks from the wind, and the chill in my bones from the subzero temperatures. I remember snowball fights with my friends, and not being able to feel my fingers and toes after hours of playing outside! My favorite activity was always walking down to the neighborhood sledding slope, and spending hours running up the hill and sliding back down.
This Broccoli Cheese Soup is ready in 30 minutes, and is packed with flavor!
Of course, after all of this play, nothing beat coming home to a warm, home cooked meal. My mom always had something for my brother and I, ready to warm us up. Soup was a staple growing up, whether it was this Broccoli Cheese soup or something else. Soup has always had a comforting effect on me, and I love being able to warm my kiddos up as well (even though it’s only for a day or two a year in Houston, ha!).
This soup is the perfect combination of fresh, perfectly tender veggies and smooth, creamy cheddar cheese. Adding in some hot sauce really kicks up the flavor, and really, you’re welcome to up the spice if you are looking for that deeper flavor profile!
This soup can be on the table in 30 minutes or so, and is always rewarding when the kids (and husband) gobble it down like they haven’t eaten in a week! If you are on the fence, check out all of the comments below, with ideas to really enhance this classic recipe!
If you love this recipe, check out some of my other favorite soups below!
Mom’s Vegetable Beef Noodle Soup
Enjoy!
P.S. – Don’t forget to click below on the recipe card to get your printed recipe!
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Broccoli Cheese Soup
Video
Ingredients
- 3 tablespoon butter
- 1 onion, chopped
- 3 tablespoon flour
- 2 cups whole milk
- 3 cups vegetable broth
- 1 ½ lbs broccoli florets
- 1 cup carrots, diced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon 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!!
Kristin and Adriana says
Awwww, hope this tastes good to you guys and hope you all get to feeling better soon! Darn flu bug is not fun 🙁
Anonymous says
Im going to make 30 servings of this tomorrow because my whole family has the flu.
jaguares142003 says
Does it have to be kosher salt?
Kristin and Adriana says
Nope, any kind will work 🙂
Anonymous says
What about using the Campbells chedder cheese in a can instead of shredded
Kristin and Adriana says
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!
Anonymous says
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 🙂
Kristin and Adriana says
Oh yum!!! Can’t wait to hear what you think using the canned cheese 🙂
Anonymous says
Do I have to use chedder cheese or can I use colby jack or american cheese n will it taste just as good
Kristin and Adriana says
I’ve never used other cheese so I’m not sure. It may change the taste up but it should work the same 🙂
Anonymous says
Can you use 2% milk instead of whole milk?
Kristin and Adriana says
Yes, 2% works too 🙂
Anonymous says
What about using chicken broth?
Kristin and Adriana says
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 🙂
Anonymous says
What about a cooking this using a crockpot ?
Kristin and Adriana says
Yep! You could do that too! Just add everything in and cook on low for about 5-6 hours 🙂
Karina Mondragon says
Do you cook on oven or stove top?
Kristin and Adriana says
Stove top, over medium heat 🙂
Judy Cohen says
I always stock up on frozen diced onions and broccoli florets….can I go from frozen or must it be fresh?
Kristin and Adriana says
Frozen works great too 🙂
Just thaw it a bit before using it in the soup!!! Enjoy!!
JoAnn says
If I wanted to make this gluten free, is there another thickener you’d suggest?
Kristin and Adriana says
Hmmm, I would try using corn starch as a substitute 🙂
Latisha Crandall says
What kind of hot sauce would you suggest?
Kristin and Adriana says
I love using Cholula Hot Sauce, but any will work 🙂
Anonymous says
Can you use Half and Half instead go whole mile?
Kristin and Adriana says
Yep, that works too 🙂
Anonymous says
How many servings does this make?
Kristin and Adriana says
This will make about 6 servings, possibly more depending on size of portions 🙂
Anonymous says
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…