Recipe/ Soup/ Vegetable

Cheesy Broccoli Soup

Cheesy Broccoli Soup

Cheesy Broccoli Soup is perfect for lunch or dinner!

Cheesy Broccoli Soup

I made this Cheesy Broccoli Soup last weekend for lunch.  It was a perfect soup for lunch.  My whole family loved it, although they were a bit skeptical at first.  I convinced them all to just try a bite.  After the first bite, they had a bowl and then came back for seconds.  Ahhh….if they just had faith in me from the get-go!

Well, I must admit…I have made some food that hasn’t always been a hit.  But this cheesy broccoli soup is a winner!

Cheesy Broccoli Soup

This soup is made with some pretty simple ingredients.  Broccoli (of course).  Carrots to add a bit of sweetness.  Onions and garlic just because you need the flavor.  Milk or half-n-half and cheese!  I used a mild cheddar cheese, but a sharp cheddar would be delicious.  Okay, there are a few other ingredients too…you just have to read the recipe!

Broccoli Soup Cooking

Other Great Soup Recipes:

Creamy Tomato Soup

Creamy Chicken and Wild Rice Soup

Chicken Noodle Soup

Clam Chowder

5 from 2 votes
Cheesy Broccoli Soup
Cheesy Broccoli Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Flavorful soup perfect for lunch or dinner.

Course: Soup
Cuisine: American
Keyword: broccoli soup, broccoli soup with cheese
Servings: 6
Calories: 233 kcal
Author: Kathy
Ingredients
  • 1/4 cup butter
  • 1 small onion chopped
  • 2 carrots chopped
  • 1 clove garlic minced
  • 1/4 cup flour
  • 4 cups broccoli chopped
  • 4 cups chicken broth or vegetable broth
  • 1 cup milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1 cup cheddar cheese shredded
Instructions
  1. In a large pot, sautee butter, onions and carrots 5-7 minutes.

  2. Add garlic and flour. Cook for about 2 minutes, stirring so mixture won't burn.
  3. Add broth, and broccoli. Cook over high until broccoli is tender. About 10 minutes.

  4. Use an immersion blender and puree mixture just until large chunks are broken up.
  5. Whisk in milk and bring back up to a simmer.
  6. Add salt, pepper and nutmeg.
  7. Slowly mix in cheese. Stir until melted.
  8. Serve immediately.
Recipe Notes

Shred you own cheese instead of purchasing pre-shredded. Pre-shredded cheese can have an additive so the cheese won't clump together. This additive can prohibit the melting of the cheese.
I used 2% milk. Can also use half-n-half

Nutrition Facts
Cheesy Broccoli Soup
Amount Per Serving
Calories 233 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 44mg 15%
Sodium 1198mg 50%
Potassium 481mg 14%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 4g
Protein 9g 18%
Vitamin A 85.3%
Vitamin C 82.2%
Calcium 23.3%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Gimme Some Oven

Other Great Recipes to Try

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Buttermilk Biscuits

Chicken Soup with pasta

Chicken Soup with Pasta

Cheesy Broccoli Soup

 

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22 Comments

  • Reply
    [email protected]
    February 13, 2016 at 7:55 am

    Kathy I love 20 minute meals and cheesy broccoli soup is probably my favorite soups of all time!! It sounds perfect for cold lazy weekend lunch 🙂 Thanks for such a wonderful recipe!

  • Reply
    Liv
    February 13, 2016 at 8:01 am

    This is one of my favorite flavor combinations. I just wish I wasn’t lactose-intolerant so I could enjoy cheese more often!

    • Reply
      Kathy
      February 13, 2016 at 8:08 am

      Darn….I wish you could eat cheese more often too! I’d have a tough time living without cheese!

  • Reply
    [email protected]
    February 13, 2016 at 10:42 am

    This is one of my very favorite soups and I’m just realizing it’s been too long since I’ve had it! Thanks for the reminder and your wonderful recipe!

    • Reply
      Kathy
      February 13, 2016 at 12:00 pm

      Thanks, Annie! It is such a great soup…perfect for these cold winter days.

  • Reply
    Laura ~ Raise Your Garden
    February 13, 2016 at 3:58 pm

    I will most definitely be making this soup this week ~ husband is off, kids are home, need lots of yummy food when we come home from sledding.

    Ok…..this is serious. I’ve never made a recipe that required me to separate eggs before. With the chocolate Flourless Cake, (I’m recapping here to make sure I get this right) I want to separate the egg yokes and beat those all I want into the chocolate mixture and then I fold in the whites because I don’t want those beaten down too much? Should I worry the chocolate mixture will get too hard too fast and do this fairly quickly? And then fold in those egg whites? Is that right?. Is that the reasoning behind separating the eggs? This is my daughters Birthday cake and lots of company is coming over, I gotta get this right! Thanks! Your cake looks better than the first top 10 hits I got on google for this. Wasn’t happy with any of those recipes and my mother in law through me a big roasting pan that looks just like the one in your pics today, yippee skippee.

    • Reply
      Kathy
      February 13, 2016 at 4:07 pm

      Hi Laura,
      Mix the egg yolks into the chocolate mixture. You do want the chocolate to cool slightly before you add the yolks. You don’t need to worry about it hardening. You separate the eggs so you can whip up the whites to nice soft peaks. This helps add some volume to the cake. It doesn’t really rise much, but the whipped whites help a bit. You just want those folded in so you don’t deflate them too much. Again, don’t worry about being quick. I hope this works out beautifully for you… No pressure with all those guests coming over for the big birthday!
      Let me know how it turns out and if you have any other questions! ~Kathy

  • Reply
    Kate @ Framed Cooks
    February 14, 2016 at 7:34 am

    Oh my gosh, we are SOUL SISTERS in the kitchen – I just posted a recipe for broccoli cheddar soup – mine is in the slow cooker. Can’t wait to try yours!

    • Reply
      Kathy
      February 14, 2016 at 7:59 am

      Wow! Great minds do think alike! 🙂 I love the idea of making the soup in the slow cooker! I’m definitely going to check your recipe out!

  • Reply
    Jessica @ Sweetest Menu
    February 14, 2016 at 2:13 pm

    Cheesy broccoli soup – YUM! This looks amazing. It’s super hot here at the moment but come winter this would be a real treat!

    • Reply
      Kathy
      February 15, 2016 at 5:53 am

      I could use a little warm weather right about now….I guess I just need to warm up with a bowl of soup!

  • Reply
    Rachelle @ Beer Girl Cooks
    February 15, 2016 at 5:45 am

    I love cheesy broccoli soup! This looks delicious and perfect for this cold weather! I would come back for seconds and thirds!

    • Reply
      Kathy
      February 15, 2016 at 5:54 am

      Absolutely perfect for chilly winter days!

  • Reply
    David @ Spiced
    February 15, 2016 at 5:58 am

    I love how you used carrots to add a touch of sweetness to this soup…it sounds delicious! And it sounds perfect for these crazy cold days we’re having right now. Oh, and great tip about the cheese, too. It’s so easy to just grab shredded cheese, but it’s so much better to just shred it yourself. I’ll be dreaming about a bowl of this soup all day now! 🙂

    • Reply
      Kathy
      February 15, 2016 at 6:52 am

      I love the convenience of already shredded cheese. I just don’t like the texture of it. I just buy a block and shred my own.

  • Reply
    Cheyanne @ No Spoon Necessary
    February 15, 2016 at 8:03 am

    I LOVE broccoli and cheese soup and yours looks perfect, Kathy! I especially love that this is ready in 20 minutes! Dinner perfection! Cheers, friend!

    • Reply
      Kathy
      February 15, 2016 at 3:56 pm

      It is perfection! Sometimes I really need these quick go-to meals!

  • Reply
    Anu - My Ginger Garlic Kitchen
    February 16, 2016 at 9:39 am

    I so love the combination of cheese and broccoli! And this soup looks so healthy and delicious! Loving this cozy bowl of YUM!

  • Reply
    Manali @ CookWithManali
    February 16, 2016 at 10:03 am

    the soup sounds delicious, I love love broccoli so I know I will love it!

  • Reply
    geraldine | Green Valley Kitchen
    February 16, 2016 at 10:52 am

    Yes, please, to some cheesy broccoli soup – I would love a big bowl for lunch. Who can resist cheese in soup – just delicious. And broccoli is a powerhouse veggie – so it balances out the indulgence of the cheese :).

  • Reply
    allie @ Through Her Looking Glass
    February 16, 2016 at 12:19 pm

    Great soup Kathy! Perfect for a snowy day like we’re having here today. I’ve not seen a cheesy broccoli soup with carrots in it, and this sounds so tempting and easy to make! I always shred my own cheese too, for that very reason….

    • Reply
      Kathy
      February 17, 2016 at 7:05 pm

      Carrots just add a touch of sweetness without adding any sugar! Plus it’s a great little spot of color 🙂

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