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!!
Bonniie Allen says
I made this, was delicious,I also added crumbled bacon,, yum
Kristin says
So glad you enjoyed this! Great idea on the bacon, I will have to remember that!
Judith says
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.
Kristin says
Yea!! So glad you enjoy it as much as my family does!!
Loretta Drummond says
Do your know the nutritional information on this soup?
Kristin says
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
Judith says
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.
Kristin says
Great idea making only 1/2! Thanks!!
Jenni says
I assume I could make with heavy cream? Bought buy accident, thought I was grabbing whole milk.
Kristin says
Yep, using heavy cream is no problem at all. It will still taste great!!
Dee says
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!
Kristin says
Yea!! So glad you all enjoyed it! Leftovers are rare in my house with this recipe, so enjoy your lunch, haha!!
Sabrina says
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.
Kristin says
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!
Bry'Ana says
Can I use the shredded cheddar cheese in a bag? Or is there a difference?
Kristin says
Yep, shredded cheese in a bag works perfectly in this 🙂
anonymous says
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.
Kristin says
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!
Diana says
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!!!
Kristin says
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!!
Nancy says
Can you freeze this?
Kristin says
I always freeze our leftovers and its great reheated, so no problem freezing it!! 🙂
Sheri says
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.
Kristin says
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, 🙂
Sheri says
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
Kristin says
Awww, so glad you enjoyed it! Good idea on doubling or tripling batch next time, this is definitely a crowd pleaser, 🙂