Go Back
+ servings

Broccoli Cheese Soup Recipe

The is the best broccoli cheese soup recipe, no kidding! Creamy, cheesy comfort food loaded with tender chunks of broccoli, carrots and cheddar cheese. Cooks in just 30 minutes!
Prep Time15 mins
Cook Time30 mins
Servings: 6
Calories: 543kcal
Author: Amy Duska


  • 8 tablespoons butter (1 stick)
  • 1 medium yellow onion (diced)
  • 5 tablespoons all-purpose flour
  • 2 cups half and half
  • 4 cups vegetable stock (chicken stock or water)
  • 3 cups chopped broccoli florets and stems
  • 1 cup carrots (thinly sliced)
  • 3 cups (12 oz.) shredded sharp cheddar cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  • Melt the butter in a stockpot over medium heat and saute the diced onions for 5 minutes to soften. Sprinkle the flour over the onions and cook for 2 more minutes, stirring constantly to prevent sticking.
  • Pour 1 cup of the vegetable stock into the pot. Stir continuously until the mixture starts to thicken and becomes smooth with no visible lumps of flour. Add the remaining 3 cups of stock, half and half, broccoli, carrots, salt, pepper and garlic powder, stir and cover with lid. Simmer over medium-low heat for 20 minutes.
  • Add the cheese to the soup and stir until melted. Check seasonings and add more if desired. Serve immediately.


Store leftovers covered in the fridge for up to 3 days. Reheat on the stovetop or in the microwave. Freezing is not recommended.


Calories: 543kcal | Carbohydrates: 21g | Protein: 19g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 130mg | Sodium: 1385mg | Potassium: 490mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9065IU | Vitamin C: 46mg | Calcium: 539mg | Iron: 1mg