Broccoli Cheese Soup

Broccoli Cheese Soup

Smooth and cheesy Broccoli Cheese Soup is the perfect meal for a cold winters night. If you puree it up enough, the kids will never know there is broccoli in it!
Course Main Course
Cuisine American
Keyword broccoli cheddar soup, broccoli cheese soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 560kcal
Author Leigh Anne Wilkes


  • 4 cups broccoli florets
  • 2-3 Tbsp canola oil
  • 1/4 cup butter
  • 1/2 cup onion diced
  • 1 cup carrot peeled and diced
  • 3 tsp garlic minced
  • 3 cups chicken broth
  • 2 bay leaves
  • 2 cups 1/2 & 1/2
  • 2 cups medium cheddar cheese grated
  • 2 cups sharp white cheddar cheese grated
  • 1/2 tsp paprika
  • salt and pepper to taste


  • bacon bits
  • green onions
  • cheese grated


  • Heat oil in a heavy pan over high heat.  Add in broccoli and cook until broccoli begins to char on the bottom.  Stir, season with salt and pepper and continue to cook until tender and charred on both sides.  Remove to a bowl
  • Add in butter, onion and carrot.  Cook, stirring frequently until tender.  Lower heat and add in garlic,  cook for an additional minute.
  • Add in chicken broth, broccoli, bay leaves, 1/2 & 1/2 and bring to a boil.  Reduce and simmer until broccoli is completely tender, about 30 minutes.
  • Remove bay leaves and pour soup into a high speed blender, blend soup (only blend half of soup if you want a chunkier soup).  Return soup to pan and add in cheese a cup at a time.  Stir until cheese melts.  Season with paprika and salt and pepper.  


Calories: 560kcal | Carbohydrates: 12g | Protein: 23g | Fat: 47g | Saturated Fat: 26g | Cholesterol: 129mg | Sodium: 1034mg | Potassium: 552mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5315IU | Vitamin C: 65.8mg | Calcium: 678mg | Iron: 1.4mg