Recipes / cheese

🥦Broccoli Cheese Soup Recipe🧀

🥦Broccoli Cheese Soup Recipe🧀

🥦Broccoli Cheese Soup Recipe🧀


(This is a family favorite in my house! My daughter asks for it all the time! Sometimes I freeze portions in a muffin tin then pop them in a baggie to quickly make small portions for her when she asks.)



1 Tbsp butter

2 cloves garlic

1 medium yellow onion, finely chopped (or shallot)

1/4 cup salted butter

1/2 cup all-purpose flour

4 cups chicken broth

4 cups half and half

12 oz fresh broccoli (I use a 12 oz bag of florets) , roughly chopped

2 carrots, peeled and chopped into sticks

1/2 tsp kosher salt

1/4 tsp paprika


1/4 tsp nutmeg

1/4 tsp garlic powder

1/4 tsp cayenne pepper

1/4 tsp black pepper

4 cups cheddar cheese



  • Add 1 Tbsp butter to dutch oven and heat over MED heat.  Add chopped onion and garlic and saute until onions are soft and translucent, about 2-3 minutes.  Add 1/4 cup butter to dutch oven, still over MED heat. When melted, add flour and whisk together. Cook mixture about 1 minute, whisking often.
  • Slowly pour in the chicken broth, whisking as you pour.  Continue with  half and half, pouring slowly and whisking as your pour.  
  • Let broth/half and half mixture cook for a minute or two, whisking often, making sure no flour lumps remain.
  • Add broccoli and carrots and stir to combine.  Add paprika, nutmeg, garlic powder, cayenne, salt and pepper, stir.  Reduce heat to LOW/MED LOW and simmer about 10-15 minutes or until thickened and broccoli/carrots are fork tender.  If soup gets too thick for your liking, add a splash of chicken broth or half and half to loosen it up.
Charity Godwin
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