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!!
Jerry Tollett says
How many calories per serving, and how much is one serving
Kristin says
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
Tina Dominguez says
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!!
Kristin says
So glad he enjoyed it!!! Cream of mushroom sounds yummy too, 🙂
Doris Flutks says
This really sounds good, I like anything with broccoli in it. thanks for the recipe.
Kristin says
Our pleasure! This is a family favorite, so hopefully you enjoy it as much as we do, 🙂
Melissa says
To the people that have tried this recipe, does it taste like Panera Bread? It sure looks a lot like it!
Kristin says
I know I don’t count bc its my recipe, however, it definitely does taste like Panera Bread’s recipe in my opinion!!! 🙂
annabell@MapleRidgeFarmGirl says
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!!! 🙂
Amanda Bruhn says
Trying this tonight, I have a some broccoli to use up, hope its as good as the reviews, I’m looking forward to it!
Ashley Miller says
A family favorite although I am out of broth so need to make it from scratch.
Pam Morton-Durham, NC says
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.
Kristin and Adriana says
Oh yum!! Let us know how it turns out 🙂
Anonymous says
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.
Kristin and Adriana says
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 🙂
Andrea says
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.
Kristin and Adriana says
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 🙂
Anonymous says
Why hot sauce? I seen someone else put a dash of nutmeg in it
Kristin and Adriana says
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!!!
Anonymous says
Should it be salted or unsalted butter?
Kristin and Adriana says
I used unsalted 🙂
Anonymous says
This soup tastes great, I made it the other night. What am I doing wrong when the cheese sauce has a grainy texture?
Kristin and Adriana says
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 🙁
Jenny from Minnesota says
I cooked on medium heat and stirred constantly. Next time I will use low heat. Thank you for your reply.
Kristin and Adriana says
No problem! I hope that helps! Keep us posted! 🙂
Anonymous says
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!
Kristin and Adriana says
Yea!!! So glad it was a hit with you all! It’s my favorite soup!! Yum 🙂