Broccoli cheese soup made in a Dutch Oven with cheddar, carrots, broccoli florets chopped, half and half or milk, and chicken broth!

Broccoli Cheese Soup

Broccoli cheese soup is such a warm, melty treat on a cold evening.  Even better, it comes together super quick and is kid approved!  I usually stock up on small loaves of take-n-bake bread from the grocery store and keep in the freezer.  I try to pull out the night before or morning of and place in the fridge to thaw.  If you forgot, no worries!  Dethaw in the microwave on 50% power until a little soft (you don't want to cook it in the microwave!) and bake as directed.  


  • 3 cups broccoli florets
  • 1 small onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced (or add 1/2 TBSP to broth instead) 
  • 1/4 cup unsalted butter (or 2 TBSP olive oil instead) 
  • 2 TBSP all-purpose flour
  • 3 cups chicken or vegetable broth
  • 1 1/2 cups half and half (or milk for a lighter soup!) 
  • 2 cups shredded sharp cheddar cheese (shred yourself please!  The pre-shredded cheese in bags do not melt as well and brings a different flavor and texture) 
  • Salt and pepper to taste
  • Optional: pinch of cayenne for extra heat and flavor

Make It:

  • In a large pot or Dutch Oven, melt the butter or olive oil over medium heat. Add chopped onion, carrots. Cook until the vegetables are softened, about 5-7 minutes - if adding fresh garlic, add the last 30 seconds of cooking. 
  • Make your roux by sprinkling the flour over the vegetables and stirring continuously. Cook for 2-3 minutes to remove the raw taste of the flour
  • Gradually whisk in the chicken or vegetable broth and half and half or milk. Continue stirring and ring the mixture to a simmer.
  • Add the broccoli florets to the pot. Simmer until the broccoli is tender but not mushy, about 10 minutes.
  • If you prefer a smoother consistency, use an immersion blender to partially blend the soup (or chop your broccoli extra fine to skip this step). Or you can also transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.
  • Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring until the cheese is melted and the soup is creamy.
  • Season the soup with salt and pepper to taste. Optionally, add cayenne for extra flavor and garnish with extra cheese or croutons!

Leave a comment