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broccoli cheddar soup in a white bowl topped with more cheddar cheese and parsley.
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4.81 from 77 votes

Broccoli Cheddar Soup

This Broccoli Cheddar Soup is creamy, super cheesy, quick and easy. Made entirely in one pot with simple ingredients, you can have this scrumptious soup ready in just 30 minutes. 
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Lunch, Soup
Cuisine: American
Keyword: broccoli cheddar soup, broccoli cheese soup, soup recipes
Servings: 8
Calories: 427kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 6 tablespoons butter unsalted
  • 1 onion chopped
  • 6 tablespoons all-purpose flour
  • 2 cups half and half cream
  • 6 cups chicken broth low sodium
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • ¼ teaspoon nutmeg
  • 1 head broccoli florets about 1 lb
  • 1 cup velveeta cubed *
  • 3 cups cheddar cheese shredded
  • 2 tablespoons parsley chopped
US Customary - Metric

Instructions

  • Melt butter in a large Dutch Oven over medium heat. Add the chopped onion and cook until softened and starts to lightly brown. 
    process shots showing how to make broccoli cheddar soup.
  • 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. 
    process shots showing how to make broccoli cheddar soup.
  • 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.
    process shots showing how to make broccoli cheddar soup.
  • 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.
    process shots showing how to make broccoli cheddar soup.
  • 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.
    process shots showing how to make broccoli cheddar soup.
  • Top with remaining cheddar cheese and garnish with parsley. 

Video

Notes

  1. 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.
  2. If preferred, you can puree the broccoli in the soup for a thicker texture, but I prefer the bigger florets in the soup.
  3. * 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. 
  4. You can also use pre-cut fresh or frozen florets.
  5. It's how I trick my mind. If you want to turn this into a vegetarian soup, just use vegetable stock instead.
  6. Trust me on the nutmeg! It adds such a nice depth of flavor to the soup. Brings the entire dish together.
  7. Make sure to taste for seasoning. Everyone has different preferences when it comes to taste, so season to your liking.
  8. Store leftover soup in an airtight container in your fridge for up to 3 days.
  9. This broccoli cheese soup can be frozen in an airtight container or freezer bag for up to 3 months.

Nutrition

Serving: 1serving | Calories: 427kcal | Carbohydrates: 13g | Protein: 19g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 102mg | Sodium: 1770mg | Potassium: 394mg | Sugar: 3g | Vitamin A: 1275IU | Vitamin C: 15.3mg | Calcium: 556mg | Iron: 1.1mg