Print Recipe

Broccoli Cheese Soup

Broccoli cheese soup is a creamy, cheesy, and comforting soup that everyone will love! Its perfect paired with fresh bread on a cold day!


  • 4 TBS butter
  • 1/2 cup diced onion (about 1/2 medium onion)
  • 1 TBS minced garlic
  • 1/4 cup flour
  • 3 cups chicken or vegetable stock
  • 3 cups half and half
  • 3-4 cups broccoli (chopped)
  • 1 large carrot (trimmed, peeled, and sliced in thin rounds) (optional)
  • 1 tsp salt
  • 3/4 tsp black pepper
  • 1 1/2 cups shredded cheddar cheese


  • In a large sauce pan, add your butter and melt over medium heat.
  • Add in the onion and garlic and cook for about 5 minutes, stirring occasionally till translucent. 
  • Add flour to the mixture, and cook until the flour onion mixture is thickened. (About 3 minutes)
  • Slowly add in the chicken or vegetable stock, while stirring.
  • Slowly add in the half and half while stirring constantly.
  • Allow to simmer for about 15-20 minutes.
  • Add in the broccoli and carrots. Add in the salt and pepper. 
  • Allow to simmer for another 20 minutes, until the mixture has thickened some. Whisk occasionally to reincorporate the skin on top.
  • Add the shredded cheese and stir in till smooth.
  • Serve immediately.
  • Soup stores well in the fridge for about 1 week, in an airtight container.