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
Author Christine Mello


  • 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


  • 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.


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


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