Broccoli Cheese Soup

Broccoli cheese soup is the ultimate comfort food. This vegetarian soup is cheesy and creamy with fresh broccoli in every bite!

If it’s cold where you live too and you’re in the mood for a cozy soup, then this broccoli cheese soup is probably just the thing for you. It’s the perfect comforting meal to warm you up on a cold winter or fall day.

It’s deliciously cheesy and creamy, with vegetables added for the perfect combination of creamy and fresh.

This broccoli cheese soup is made in one pot, with a roux as the base. You’ll have two cooking periods, both around 20 minutes, during which the soup will need to simmer. In the first cooking period the roux will have to reduce and thicken, and you can prepare the broccoli and carrots in the meantime, which will be cooked in the second cooking period. The whole recipe will take you just under an hour.

This recipe makes four servings, making it perfect for a dinner for four, or for two people to eat two days in a row, since it reheats well. However, feel free to adjust the amount to suit your needs.

Broccoli Cheese Soup Ingredients

This recipe calls for some basic ingredients and a few fresh ingredients: butter, onion, garlic, flour, vegetable broth, half and half, fresh broccoli, carrots, salt, black pepper, smoked paprika, yellow mustard, and cheddar cheese.

Fresh broccoli in bite-sized pieces and carrot slices make the fresh and colorful part of the soup. It’s very important to use fresh broccoli, frozen broccoli might end up mushy. I recommend using the stem of the broccoli as well, as I do.

As for the cheese, I recommend using a freshly grated, but at least high-quality cheddar cheese, most of which goes into the soup and the rest being used for garnish.

You can substitute the half and half by using equal parts whole milk and heavy cream.

How to Make Broccoli Cheese Soup

Made in one pot using simple instructions, this broccoli cheese soup recipe is straightforward.

Prepare the onion and garlic and gather all other ingredients you’ll need for the first steps. You can prepare the broccoli and carrots during the first cooking period.

You’ll start by making the roux. In a large saucepan, melt the butter over medium heat. Once melted, add the onion and sauté. Add the garlic and cook for about 30 seconds. Add the flour and cook for 3-5 minutes, whisking constantly, until thickened.

Slowly add the vegetable broth, then the half and half, whisking constantly. Let simmer over low heat for 15-20 minutes, until reduced and thickened (don’t worry about the skin that forms, just reincorporate it by whisking occasionally). Now is the time to prepare the broccoli and carrots, if you haven’t done before.

Add the salt, pepper, smoked paprika, and mustard for seasoning and whisk in.

Add the broccoli and carrots and let simmer over low heat for about 20 minutes, whisking occasionally.

Add 7 ounces of the cheese to the soup (reserve the rest for garnishing) and stir in until melted.

Transfer to bowls, garnish with the reserved cheese, and serve immediately.

For another fresh soup, which happens to be naturally vegan, try my Easy Pumpkin Soup.

If you make this recipe, I’d love to know how it turned out! Please let me know by giving it a star rating and leaving a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it! I’d love to see your broccoli cheese soup!

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Broccoli Cheese Soup

By Christina

Yields: 4 servings

Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 55 minutes minutes

Broccoli cheese soup is the ultimate comfort food. This vegetarian soup is cheesy and creamy with fresh broccoli in every bite!

Ingredients

• 5 tablespoons (71 g) unsalted butter
• 1 small or medium yellow onion, finely chopped
• 1 garlic clove, minced
• 1/4 cup (31 g) all-purpose flour
• 2 cups (480 ml) vegetable broth
• 2 cups (480 ml) half and half (see notes below!)
• 1 1-pound fresh broccoli, sliced into bite-size pieces (using the stem recommended)
• 3 medium carrots, thinly sliced, 1/8-inch thick
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1/4 teaspoon smoked paprika, or to taste (try 1/2 teaspoon)
• 1/2 teaspoon yellow mustard, or to taste
• 8 ounces (227 g) freshly grated cheddar cheese, 1 ounce of reserved for garnish

Instructions

• In a large saucepan, melt the butter over medium heat. Once melted, add the onion and sauté. Add the garlic and cook for about 30 seconds.
• Add the flour and cook for 3-5 minutes, whisking constantly, until thickened.
• Slowly add the vegetable broth, then the half and half, whisking constantly. Let simmer over low heat for 15-20 minutes, until reduced and thickened (don’t worry about the skin that forms, just reincorporate it by whisking occasionally).
• Add the salt, pepper, smoked paprika, and mustard and whisk in.
• Add the broccoli and carrots and let simmer over low heat for about 20 minutes, whisking occasionally.
• Add 7 ounces of the cheese to the soup (reserve the rest for garnishing) and stir in until melted.
• Transfer to bowls, garnish with the reserved cheese, and serve immediately.

Notes

Storage Instructions: Leftovers will keep in an airtight container in the refrigerator for several days. It may also be stored in a saucepan (or the saucepan you cooked it in) with a lid on or otherwise covered. Reheat as desired, e.g. in a saucepan over low heat.

Half and Half: You can substitute the half and half by using 1 cup (240 ml) whole milk and 1 cup (240 ml) heavy cream.

Adapted from Averie Cooks.

Did You Make This Recipe?

I’d love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!