Broccoli Cheese Soup

Few things are better than a steaming bowl of soup on a chilly evening – especially if that soup had a generous amount of melted cheddar cheese in it! This simple broccoli cheese soup recipe is made with shredded carrots and fresh broccoli florets, plus the perfect amount of spice. It’s studded with diced potatoes and extra creamy. You’re going to love it!

Why You’ll Love This Broccoli Cheddar Soup

• Easy. There is nothing complicated about this recipe, which makes it perfect for a lazy weekend or a weeknight where you have a bit of time to let the soup simmer on the stove. From start to finish, this broccoli cheese soup is ready in under an hour.
• Hearty. In addition to the broccoli, there are carrots, garlic, and potatoes in this soup. It is filling and satisfying. We love serving it with grilled cheese sandwiches on the side.
• Cheesy. There is an entire 8-oz block of cheddar cheese in this soup. It melts seamlessly into the broth, creating a creamy, cheesy base that is seriously irresistible.
• Flexible. You can add other veggies to this soup pretty easily. Want to use cauliflower florets instead? Go for it. Want to add a can of drained white beans for extra protein? Also not a problem.

Ingredient Notes

Here’s a quick look at what you’ll need to make this broccoli cheese soup. Please scroll down to the recipe card for a printable ingredient list.

• Olive oil – Avocado oil would also work, as will any other cooking oil.
• Veggies – This soup is loaded with onion, carrot, fresh garlic, potatoes, and, of course, plenty of broccoli to make it hearty and flavorful.
• For the roux – To thicken the soup, we’ll make a roux using butter and all-purpose flour, plus liquid.
• Broth – I used vegetable broth, but you can also use chicken broth.
• Milk – My option is whole milk but you can also use low-fat or non-fat milk. I don’t recommend using plant-based milk with this recipe.
• Seasonings – Kosher salt, black pepper, and smoked paprika.
• Sharp cheddar cheese – Use a block of cheese and grate it, and try not to use preshredded cheese.

How to Make Broccoli Cheese Soup

Here’s a quick look at how to make this broccoli cheddar soup. For step-by-step visuals, check out the video above. Scroll down to the recipe card for printable instructions.

• Cook onion, carrots and garlic. Heat the oil in a large soup pot over medium-high heat. Add the onion and carrots, then cook for about 5 minutes. Add the garlic and cook for an additional minute.
• Make the roux. Lower the heat to medium-low. Add the butter to the pot. Once it melts, add the flour, then with a whisk mix the flour into the butter. Continue whisking gently for about 3-4 minutes, until it has a slightly nutty smell and is light golden in color.
• Add broth. Slowly add the broth to the pot, whisking it into the flour mixture. Add the milk and whisk that in with everything else.
• Simmer. Reduce the heat to low and simmer, stirring occasionally, for about 15 minutes, until the liquid has thickened up a bit.
• Add the potatoes, salt, pepper and paprika. Cook for 12 minutes.
• Add the broccoli. Cook for another 8 minutes, until the broccoli is tender but still bright green.
• Grate the cheese. With a grater or food processor with a grater attachment, grate your block of sharp cheddar cheese. Set aside some of the cheese to add on top of the soup when you serve it.
• Add cheese to the soup. Gently add the rest of the cheese to your soup and stir in until it melts.
• Serve. Ladle the broccoli cheese soup into bowls and serve.

What is a Roux?

A roux is a mixture of flour and fat cooked together over low heat. It creates a thickening agent that is one of the best ways to thicken up soups and stews. In this recipe, we will make a roux with flour and unsalted butter directly after the onions, garlic, and carrots are cooked in olive oil.

Making a roux is not difficult, but it is precise. Here’s how to make sure your roux is absolutely perfect:

• Smell. Your roux is ready when the butter and flour mixture no longer smells like raw flour. Instead, it will have a nutty scent to it.
• Color. Another key indicator is the color. There are different degrees of doneness for a roux, with white roux being commonly used in bechamel sauces. In this recipe, we want the roux to have a very light golden brown color.

It is also important to use a whisk when cooking your roux, and to whisk it constantly. This will prevent lumps from forming.

Serving Suggestions

I love serving this soup with thick slices of crusty bread and a big mac salad. It also goes wonderfully with a grilled cheese sandwich.

How to Store and Reheat Leftovers

• Fridge: Let your soup cool to room temperature, then transfer it to an airtight container and store it in the fridge for up to 3 days.
• To reheat: Ladle your desired amount into a small pot and warm over medium-low heat until it reaches your desired temperature. You can also microwave the soup in a microwave-safe bowl, pausing halfway through to stir the soup and make sure it reheats evenly.

More Soup Recipes

• Loaded Baked Potato Soup
• Reuben Soup
• French Onion Soup
• Ravioli Soup