Broccoli Cheese Soup
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This Broccoli Cheese Soup is creamy, super cheesy, quick and easy. The best part is that you can have this scrumptious soup ready in 30 minutes.
I admit that broccoli cheese soup is one of my favorite soups and trust me when I say it’s not the broccoli so much as that cheesy creamy sauce. Because let’s face it, broccoli cheese soup is really a cheesy sauce with broccoli thrown in it, why? Perhaps to make us feel better about eating all that cheese. However, broccoli really does go well in this cheesy soup and yes, it does make me feel better about eating it.
While I know it’s not a true vegetarian soup because of the chicken broth in it, in my head I’m eating vegetarian. It’s how I trick my mind. However, if you did want to turn this into a vegetarian soup, just use vegetable stock instead.
But why is this soup so good and why are so many of us obsessed with it? It just is. Once you try it, you’ll get hooked. It’s just as addictive as my Creamy Loaded Potato Soup!
Why Velveeta
Now let’s talk about the ingredients in it because there’s one ingredient in it that I’m not so proud to use. But I’m willing to take all the flak from you, only because I think Velveeta is a must in this soup. I know, hate on me all you want, but it’s what makes this soup so creamy and smooth.
Of course, you always have the choice to not use it and substitute it with more cheddar cheese or some good Monterey cheese, and while it will still be a very delicious soup, Velveeta will just take it to the next level of creaminess and smoothness, if you know what I mean!
There also is lots of cheddar cheese and of course broccoli in this soup, so it’s not all bad. You can also make this a bit healthier if you chose to by using milk instead of half and half. However, if you’re going to make broccoli cheese soup, I suggest you go all out and enjoy it as it’s meant to be enjoyed. Creamy, cheesy and delicious!
How to Make Broccoli Cheese Soup
Super simple. Start by sautéing the onions in a lot of melted butter. Whisk in the flour, this is like making a roux.
Add the half and half cream and stir so there are no lumps. Add in your seasonings. In goes the broccoli and cook for a few minutes. Then add the cheeses.
Serve this with some crusty bread and you’ve got yourself an awesome meal!
Looking for More Soup Recipes? Try These:
- Beef Barley Soup
- Lemon Rice and Chicken Soup
- One Pot Turkey Wild Rice Soup
- Brazilian Shrimp Soup
- Albondigas Soup
- Stuffed Pepper Soup
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Broccoli Cheese Soup
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Serves: 8
This Broccoli Cheddar Soup is creamy, super cheesy, quick and easy. The best part is that you can have this scrumptious soup ready in 30 minutes.
Ingredients
- 6 tbsp butter unsalted
- 1 onion chopped
- 6 tbsp all-purpose flour
- 2 cups half and half cream
- 6 cups chicken broth low sodium
- 1 tsp salt
- 1 tsp white pepper
- ¼ tsp nutmeg
- 1 head broccoli florets about 1 lb
- 1 cup velveeta cubed *
- 3 cups cheddar cheese shredded
- 2 tbsp parsley chopped
Instructions
- Melt butter in a large Dutch Oven over medium heat. Add the chopped onion and cook until softened and starts to lightly brown.
- Sprinkle the flour over the onion and gently whisk it with the butter and onion. Cook it for about 2 minutes to remove that raw starchy flavor.
- Slowly whisk in the half and half. Once completely mixed in, pour in the chicken broth and whisk to remove lumps and to scrape away the browned bits from the bottom of the pan, if any.
- Season with salt, pepper and nutmeg. Bring the mixture to a boil then add the broccoli pieces. Cook until the broccoli is tender; about 10 minutes.
- Add the velveeta and 2 cups of the cheddar cheese, stirring constantly until the cheeses have completely melted. Taste for seasoning and adjust as necessary.
- Top with remaining cheddar cheese and garnish with parsley.
Video
Recipe Notes
Half and half, also known as half cream is a blend of equal parts whole milk and light cream and it averages 10 to 12% fat.
If preferred, you can puree the broccoli in the soup for a thicker texture, but I prefer the bigger florets in the soup.
* If you don’t want to use Velveeta you can substitute it with more cheddar cheese or Monterey Jack cheese, it’s just that Velveeta will make the soup more creamier and smooth.
You can also use pre-cut fresh or frozen florets.
Store leftover soup in the fridge for up to 3 days. Reheat over low heat to avoid scorching.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 427kcal (21%)Carbohydrates: 13g (4%)Protein: 19g (38%)Fat: 33g (51%)Saturated Fat: 20g (125%)Cholesterol: 102mg (34%)Sodium: 1770mg (77%)Potassium: 394mg (11%)Sugar: 3g (3%)Vitamin A: 1275IU (26%)Vitamin C: 15.3mg (19%)Calcium: 556mg (56%)Iron: 1.1mg (6%)
This recipe was amazing! I can eat this over and over again. Thank you so much!
This soup is so awesome!! I’ve made it several times. I must say though that it’s not a “5 min prep”. There’s chopping and measuring of ingredients that I do ahead of time so everything is ready to add..that took me about 30 minutes before starting the cooling process. Not trying to be too picky but if trying to make a quick soup in 30 minutes this really takes longer.
I have made several recipes for Broccoli Cheddar soup before, but Jo’s recipe surpasses them all 100%. I followed her recipe to a “T” with only one exception, I added 7 T. flour instead of 6. I even measured all the ingredients instead of eye-balling as I usually do; Don’t mess with perfection! So, so, so good!!! I do challenge her 5 min. prep time tho – took me close to 30 min. to have everything ready to start cooking. But who cares, the results were worth the effort. I’ve loved your recipes for years Jo – keep them coming please.
This soup is awesome!!!🤤
Seriously the best broccoli cheese soup recipe i have tried!
I used milk in place of cream & other grated cheese in place of velveeta, but was still creamy & glorious!!! Perfect amount of seasonings!👌👌
This soup tastes exactly like Panera’s broccoli cheddar soup! It’s so good and easy to make!
Do u have to use onion in it
You can leave the onion out if you don’t like it
I just purchased a instant pot .and wonder how to prepare this soup in it. I really like this recipe of yours but.. not sure how to proceed. Would enjoy receiving some tips from you..
Thanks !!
Use 5 cups of broth and 1 3/4 cups of cream. You can cook everything in the Instant Pot on high pressure for 5 minutes. Add the cheese at the very end after you’ve released all the pressure.
YUM!!!! I will definitely be making this when the weather cools down 🙂
I just made this and it is absolutely DIVINE! Thanks for another fabulous recipe!
My pleasure!
By far the best broccoli cheese soup I’ve ever made. Thanks for sharing.
That’s awesome, so glad you liked it!
I didn’t think I’d ever say this but I’m looking forward to cooler weather so I can make your amazing recipes. Wow!! I’ve already shared your broccoli soup and then the Buffalo chicken wing soup is making me so hungry I’m ready to eat my laptop. Great recipes, Jo!! xoxo
Thank you! Nothing like some comfort food when the weather cools down 🙂
I can’t wait to try this! Thank you!