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Broccoli cheese soup is creamy, cozy, and delicious — total comfort food goals. Broccoli and carrots are simmered in a creamy, buttery, and cheesy broth for the perfect blend of textures and flavors. Ready in just 40 minutes, you’ll be so glad you made this broccoli cheddar soup instead of ordering take-out at Panera again.
Why You’ll Love Broccoli Cheese Soup
- Broccoli cheddar soup is the best there is. There are tons of great classic soups out there—tomato, mushroom, chicken noodle. But nothing beats a good broccoli cheddar soup. Packed with cheesy goodness and whole fresh vegetables, broccoli cheese soup reigns supreme.
- It’s a quick and easy dinner. This soup takes just 40 minutes to make, including prep. As far as dinners go, that’s a pretty quick turnaround — perfect for busy weeknights.
- A one-pot meal. There’s nothing better than dinner that doesn’t need a lot of dishes. With this cheesy soup, clean-up is easy since you’ll only need one pot to clean.
- The leftovers will taste just as good tomorrow. A recipe that keeps well is a gem. This broccoli cheddar soup tastes just as good a day (or a few days!) after you make it. Great for meal prep work lunches.
Ingredients and Substitutions
To make this easy one pot broccoli cheese soup, you will need the following ingredients (full quantities in the recipe card below):
- vegetable oil
- onion
- garlic
- butter
- all-purpose flour
- vegetable broth - or substitute with chicken broth.
- half-and-half cream - you can substitute with whole milk but note that the soup might be slightly less creamy but still very delicious.
- broccoli
- carrots
- Italian seasoning
- salt and pepper
- cheddar cheese
You will also need measuring cups and spoons, and a large pot (I used my 4 qt. Dutch oven).
How to Make the Best Broccoli Cheese Soup
- Sauté aromatics. Heat oil in a large pot or Dutch oven over medium high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and cook until tender, about 3-4 minutes.
- Make a roux. Add butter and melt until it starts to bubble, about 1 minute. Then, add flour and whisk well until evenly combined and it forms a thick paste, about 1 minute
- Add broth and simmer. Slowly stir in chicken broth and cream. Mix well and bring the mixture to a simmer. Let it simmer over medium heat for 8-10 minutes until thickened to a desired consistency, stirring occasionally.
- Stir in vegetables. Stir in broccoli and carrots and season with Italian seasoning, salt, and pepper. Cover the lid and cook for another 8-10 minutes until tender. Stir occasionally to prevent a skin from forming on the cream.
- Add cheese and serve. Turn off the heat and stir in cheese until well combined and fully melted, about 1 minute. Serve with extra cheese on top, if desired.
Storing Instructions
- How to store: Keep leftover broccoli cheese soup in an airtight container for up to 3-4 days in the refrigerator.
- How to freeze: If you can’t finish the leftovers, you can easily freeze broccoli cheese soup for up to 3 months. However, freezing creamy soups can make them lose some texture, taste, and thickness. To reheat, allow the soup to thaw overnight in the refrigerator before reheating.
- How to reheat: Place soup in a pan on the stove and heat on medium-low until the soup is warmed through. If the soup becomes too thick, add water or broth to thin it out.
More Soup Recipes
- Cream of Mushroom Soup
- Instant Pot Butternut Squash Soup
- Split Pea Soup
- Minestrone Soup
- Light Cream of Broccoli Soup
- Tomato Basil Soup
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Recipe
Broccoli Cheese Soup
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- Author: Sam Hu | Ahead of Thyme
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Broccoli cheese soup is creamy, cozy, and delicious simmered in a buttery cheesy broth for the perfect blend of textures and flavors — comfort food goals.
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 1 tablespoon garlic, minced
- ¼ cup butter
- 3 tablespoons all-purpose flour
- 2 cups vegetable stock or chicken broth
- 2 cups half-and-half cream (or whole milk)
- 2 cups broccoli florets, cut into 1-inch pieces
- 2 medium carrots, peeled and sliced
- ½ teaspoonItalian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper(or to taste)
- 1 cup cheddar cheese, shredded
Instructions
- Heat oil in a large pot or Dutch oven over medium high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and cook until tender, about 3-4 minutes.
- Add butter and melt until it starts to bubble, about 1 minute. Add flour and whisk well until evenly combined and it forms a thick paste, about 1 minute
- Slowly stir in chicken broth and cream. Mix well and bring the mixture to a simmer. Let it simmer over medium heat for 8-10 minutes until thickened to a desired consistency, stirring occasionally.
- Stir in broccoli and carrots and season with Italian seasoning, salt, and pepper. Cover the lid and cook for another 8-10 minutes until tender. Stir occasionally to prevent a skin from forming on the cream.
- Turn off the heat and stir in cheese until well combined and fully melted, about 1 minute. Serve with extra cheese on top, if desired.
Notes
How to store: Keep leftover broccoli cheese soup in an airtight container for up to 3-4 days in the refrigerator.
How to freeze: If you can’t finish the leftovers, you can easily freeze broccoli cheese soup for up to 3 months. However, freezing creamy soups can make them lose some texture, taste, and thickness. To reheat, allow the soup to thaw overnight in the refrigerator before reheating.
How to reheat: Place soup in a pan on the stove and heat on medium-low until the soup is warmed through. If the soup becomes too thick, add water or broth to thin it out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
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