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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!

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.

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!

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.

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!

Hungry for more hearty soup recipes?

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!

MORE FAMILY RECIPES TO LOVE

Old Fashioned Broccoli Cheese Soup

Cheesy comfort food and healthy vegetables served in a hearty bowl of soup. This classic recipe is warm and satisfying, and ready in minutes!
4.5 from 8 votes
Prep Time :10 minutes
Cook Time :45 minutes
Total Time :55 minutes
Servings :8
Calories :406
Course :Soup

Ingredients

  • 4 tbsp unsalted butter
  • 1 medium onion chopped
  • 2 stalks celery thinly sliced
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1 cup milk 2% or whole
  • 3-1/2 cups chicken stock or vegetable stock
  • 2 large bay leaves
  • 1/4 tsp ground nutmeg
  • 1 large broccoli head stems removed and chopped into florets (about 4 cups florets)
  • 1 cup grated carrots
  • 2-1/2 cups shredded sharp cheddar cheese
  • salt and pepper

Instructions 

  • 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.
  • Add the cheese and nutmeg and stir over low heat until cheese has melted.

Chef Tips

Note – Half-and-half may be substituted for the milk and heavy cream.

Nutrition Facts

Serving: 1cupCalories: 406kcalCarbohydrates: 18gProtein: 16gFat: 31gSaturated Fat: 19gCholesterol: 99mgSodium: 439mgPotassium: 545mgFiber: 3gSugar: 6gVitamin A: 4209IUVitamin C: 70mgCalcium: 361mgIron: 1mg

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

If you made this recipe, please leave a comment and rating. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!

 

I’m Christine, a self-appointed foodie and almost empty-nester who is addicted to creating quick and tasty recipes that anyone can make. My goal is to give you the confidence and know-how to cook from scratch with easy, budget-friendly recipes. Welcome to my kitchen! Learn more…

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If you made this recipe, please leave a comment and rating below. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!

3 Comments

  1. Hi Chelsea – I’m so glad you liked the soup! Re-heating can be a problem…the fat can separate when it chills and not disperse again when heating without a lot of mixing. My favorite (and yummiest) fix is to add more cheese…but a warm cornstarch slurry will do the trick too. 🍵

  2. 5 stars
    Came out great and served it with crusty sourdough bread. The only problem I had was when I reheated it today it became somewhat watery. I was thinking of either stirring in a cornstarch slurry or some more shredded cheddar. Thoughts?

  3. 5 stars
    Looks nice & tasty, will try to make it. Thanks for the recipe.

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