Old Fashioned Broccoli Cheese Soup is cheesy comfort food and healthy vegetables served in a hearty bowl of soup. This classic recipe is warm and satisfying, and ready in minutes!
Old Fashioned Broccoli Cheese Soup is like eating your veggies and getting a big hug at the same time. It is so warm and comforting…and the butter and cream don’t hurt either! And if you like the broccoli cheddar soup that you can get at restaurants, you will absolutely love this recipe.
Some cooks like to puree the soup once the veggies are cooked. I don’t do that because I like to see all of the chunks of broccoli and slivers of carrots in the soup. To each his own. If you like this soup served smooth, then you should puree it before adding the cheese at the end.
Hungry for more hearty soup recipes?
- Kicked Up Three bean Ham Soup – with a chili powder kick
- Tequila Black Bean Soup – party in a bowl!
- Texas Chicken Chili – The Lone Star state comes to your kitchen
This is how I make this amazing soup. Even though soup always makes a comeback when the weather turns cool, you will want to make this recipe all year long!Print
Old Fashioned Broccoli Cheese Soup
Old Fashioned Cheddar Broccoli Soup is cheesy comfort food and healthy vegetables served in a hearty bowl of soup. This classic recipe is warm and satisfying, and ready in minutes!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- 4 Tablespoons unsalted butter
- 1 medium onion, chopped
- 2 stalks celery, thinly sliced
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1 cup 2% milk or whole milk
- 3-1/2 cups chicken or vegetable stock
- 2 bay leaves
- 1/4 teaspoon ground nutmeg
- 2 broccoli crowns or 1 medium broccoli head, stems removed and chopped into florets (about 4 cups florets)
- 1 cup coarsely grated carrots
- 2-1/2 cups (8 ounces) grated sharp cheddar cheese
- salt and pepper to taste
- Melt the butter in a large pot or Dutch Oven over medium-high heat. Add the onion and celery and cook until tender, about 5 minutes.
- Whisk in the flour and cook 3-4 minutes, until golden. Gradually whisk in the cream and milk until smooth.
- Add the chicken stock and bay leaves, season with salt and pepper and bring to a simmer. Reduce heat to medium-low and cook uncovered until thickened, about 20 minutes.
- Add the broccoli and carrots and continue cooking over low heat an additional 20 minutes, or until broccoli and carrots are tender.
- If desired, puree in a blender in batches, and then return to the pot. (I don’t do this)
- Add the cheese and nutmeg and stir over low heat until cheese has melted.
- Serve hot with crusty bread and enjoy!
Note – Half-and-half may be substituted for the milk and heavy cream.
- Serving Size: 1-1/2 cups