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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

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5 from 2 votes

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!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 406kcal

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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.

NOTES

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

NUTRITION INFORMATION PER SERVING

Serving: 1cup | Calories: 406kcal | Carbohydrates: 18g | Protein: 16g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 99mg | Sodium: 439mg | Potassium: 545mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4209IU | Vitamin C: 70mg | Calcium: 361mg | Iron: 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.

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© 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!

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One Comment

  1. 5 stars
    Looks nice & tasty, will try to make it. Thanks for the recipe.

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