This rich, cheesy and creamy Broccoli Cheese Soup is easy to prepare and will be ready in about 20 minutes.
When it’s chilly and blustery outside, or if you just need a day with a good bowl of comfort, then that is the time to make this soup. It has a velvety texture with chunks of broccoli mixed in. It’s creamy and cheesy and everything you want in a good soup. You might also like to try a similar recipe of mine: Creamy Chicken, Broccoli and Rice Soup!
This recipe comes from the highly anticipated new cookbook: Everyday Comfort: Family Dinner Recipes from Fresh to Cozy by Holly Nilsson. Holly is the founder of the popular Spend with Pennies website. She’s a good friend of mine, and she is such a fabulous recipe creator! This is a great cookbook to add to your collection for easy dinner ideas.
Here are some recipes in the book that I can’t wait to try!
- Homemade Alfredo Sauce (with variations for making different kinds of meals)
- The Best-Ever Meatloaf
- Sticky Honey-Garlic Drumsticks
- Cowboy Chopped Chicken Salad
- Skillet Chicken and Gravy
- and so many more!
Ingredients Needed:
- butter
- onion
- carrot
- broccoli
- chicken broth
- fresh thyme
- garlic powder
- salt and freshly ground black pepper
- all purpose flour
- half & half or cream
- sharp cheddar cheese
- Parmesan cheese
How to make Broccoli Cheese Soup:
The complete, printable recipe is at the end of this post.
- In a large saucepan, melt the butter over medium-heat. Add the onion and carrot, and cook until the onion is softened, about 3 minutes.
- Add the broccoli, chicken broth, thyme, garlic powder, salt and pepper. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer uncovered until the broccoli is softened, about 8 minutes.
- With a slotted spoon, remove 1 cup of vegetables from the soup, coarsely chop, and set aside.
- Using an immersion blender (or blender), blend the remaining vegetables and broth in the saucepan.
- Place the flour in a small bowl. Add the half & half, a little at a time, stirring until smooth to create a slurry.
- Bring the blended vegetable mixture to boil over medium-high heat. Whisk in the slurry. Continue whisking until the soup is thick and bubbling, about 3 to 4 minutes. Let boil for one additional minute.
- Remove the soup from heat, and stir in the cheddar and Parmesan cheeses along with the reserved chopped vegetables. Taste and season with additional salt and pepper, if desired.
Recipe Tip:
Sprinkle additional cheese (sharp cheddar and Parmesan) for serving to make the soup extra cheesy! Serve with a big hunk of bread so you can soak up every drop of this broccoli cheese soup.
Serving Suggestion:
Check your local bakery for small round French or Sourdough loaves, and serve this soup in four individual bread bowls!
What I Love About This Recipe:
- I love that it’s full of cheese, which makes everything delicious!
- It’s a great bowl of comfort for a cold and chilly day.
- The addition of broccoli makes it feel a tad bit healthy.
Here are a few more soup recipes you might like to try:
20 Minute Broccoli Cheese Soup
Ingredients
- 1 tablespoon butter
- 1 small onion, diced
- 1 cup chopped carrot
- 3 cups fresh broccoli florets
- 2 cups chicken broth
- ½ teaspoon chopped fresh thyme
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons all purpose flour
- 1½ cups half & half or cream
- 1 cup shredded sharp cheddar cheese
- ⅓ cup shredded Parmesan cheese
Instructions
- In a large saucepan, melt the butter over medium-heat. Add the onion and carrot, and cook until the onion is softened, about 3 minutes.
- Add the broccoli, chicken broth, thyme, garlic powder, salt and pepper. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer uncovered until the broccoli is softened, about 8 minutes.
- With a slotted spoon, remove 1 cup of vegetables from the soup, coarsely chop, and set aside.
- Using an immersion blender (or blender), blend the remaining vegetables and broth in the saucepan.
- Place the flour in a small bowl. Add the half & half, a little at a time, stirring until smooth to create a slurry.
- Bring the blended vegetable mixture to boil over medium-high heat. Whisk in the slurry. Continue whisking until the soup is thick and bubbling, about 3 to 4 minutes. Let boil for one additional minute.
- Remove the soup from heat, and stir in the cheddar and Parmesan cheeses along with the reserved chopped vegetables. Taste and season with additional salt and pepper, if desired.