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Broccoli Cheese Soup

Easy Broccoli Cheese Soup is on the table in less than 30 minutes making it a great dinner for busy weeknights when you're craving serious comfort food.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 servings
Calories: 348kcal
Author: Kristin


  • 1 tablespoon olive oil
  • 2 large carrots finely diced or shredded (about 1 cups)
  • 1 small onion finely diced or shredded (about 1 cup)
  • 4 cups broccoli chopped, finely chopped, some stems included
  • 2 cloves of garlic minced
  • 32 ounces low-sodium chicken or vegetable broth
  • 1 ½ cups milk or cream I used half nonfat milk and half heavy cream
  • 3 tablespoons flour
  • 6 ounces fresh sharp cheddar cheese shredded (about a cup and a half)


  • In a large 5 quart soup pot (dutch oven), heat olive oil over medium heat. Add diced onion and carrots and cook, stirring often, until softened; 2-3 minutes. Stir in garlic and broccoli and cook until broccoli turns bright green; about 1-2 minutes.
  • Add chicken or vegetable broth and bring to a boil. Cover, reduce heat to low, and simmer for 10-12 minutes or until broccoli is soft. Mash gently with a potato masher to break up vegetables. (This is an optional step, but if you want the soup really chunky you can skip it).
  • In a small bowl or glass measuring cup, add the flour and slowly whisk in about 1/4 cup of the soup liquid (skimmed from the pot, without vegetables). When completely smooth (add more liquid if needed) stir into the soup pot. Immediately stir/whisk in the cream/milk and stir until completely combined. Simmer (turn up the heat a little if needed) for 5 minutes or until thickened and bubbly.
  • Remove from heat and stir in the cheese. Continue to stir until cheese is completely melted. Serve immediately. Garnish with additional shredded cheddar, if desired.


Serving: 1cup | Calories: 348kcal