Broccoli cheese soup is packed with flavor. It’s a nice soup to enjoy with a sandwich for lunch. And with the richness of the cream and cheese, it’s satisfying enough to serve with crusty bread and a salad for dinner. If you like a smoother soup, you can process it in the blender for a few seconds.
PrintBroccoli Cheese Soup
Broccoli cheese soup is a versatile dish that can be served with a sandwich, bread, or salad for a complete meal.
- Prep Time: 12 minutes
- Cook Time: 30 minutes
- Total Time: 42 minutes
- Yield: 6 servings 1x
- Category: Soup Recipes
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1/2 cup chopped onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 3 tablespoons all-purpose flour
- 2 cups half-and-half
- 2 cups chicken stock or vegetable broth
- 24 ounces broccoli, chopped or cut into small florets
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 8 ounces (2 cups) shredded sharp cheddar cheese 3 tablespoons unsalted butter
- Optional garnish: herbs, cooked crumbled bacon, or diced cooked ham
Instructions
- Sauté the Vegetables: Melt the butter in a large saucepan or Dutch oven over medium heat. Add the onions, celery, and carrots and sauté for 5 minutes or until the onions are translucent and the vegetables are slightly softened. Add the flour and cook, stirring, for 2 minutes.
- Simmer With the Vegetables: Add the half-and-half and stock or broth. Bring to a boil. Add the broccoli and reduce the heat to low. Simmer for 20 minutes or until the vegetables are tender.
- Add Cheese and Seasonings: Add the cheese and cook for a few more minutes, stirring until the cheese is melted. Taste and add salt and pepper as needed.
