Pantry Savvy
Broccoli Cheese Soup

comfort food

Broccoli Cheese Soup

Make creamy Broccoli Cheese Soup with this easy recipe! Loaded with fresh broccoli, cheddar cheese, and hearty flavors for perfect comfort food.

Prep

15 min

Cook

30 min

Total

45 min

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Ingredients

Serves8

Broccoli Cheese Soup

  • 4 tbsp Butter
  • 2 medium Onion (finely chopped)
  • 4 clove Garlic (minced)
  • 0.5 cup All-Purpose Flour
  • 4 cup chicken or vegetable stock
  • 4 cup Whole Milk
  • 6 cup fresh broccoli florets (chopped)
  • 2 large Carrots (grated)
  • 4 cup Sharp Cheddar Cheese (shredded)
  • 1 tsp Paprika (optional)
  • 0 count Salt (to taste)
  • 0 count Pepper (to taste)
  • 0 count optional toppings (additional shredded cheese, croutons, or bacon bits)
Servings: 8−+
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Cooking Instructions

  1. 1

    Sauté Aromatics

    In a large pot, melt butter over medium heat. Add onion and garlic, sautéing until softened and fragrant (about 3 minutes).
  2. 2

    Make the Roux

    Stir in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the stock and milk, ensuring there are no lumps.
  3. 3

    Add Vegetables

    Stir in the broccoli florets and grated carrot. Bring to a gentle simmer and cook until the broccoli is tender (10-15 minutes).
  4. 4

    Blend and Add Cheese

    Use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender and return to the pot. Stir in shredded cheese until melted and smooth. Add paprika (if using) and adjust salt and pepper to taste.
  5. 5

    Serve

    Ladle the soup into bowls and garnish with extra cheese, croutons, or crispy bacon bits, if desired. Serve warm.

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Broccoli Cheese Soup

Creamy Comfort Food with Fresh Broccoli and Cheddar

Prep: 15 min · Cook: 30 min · Total: 45 min · Servings: 8

Ingredients

Broccoli Cheese Soup

  • 4 tbsp Butter
  • 2 medium Onion (finely chopped)
  • 4 clove Garlic (minced)
  • 0.5 cup All-Purpose Flour
  • 4 cup chicken or vegetable stock
  • 4 cup Whole Milk
  • 6 cup fresh broccoli florets (chopped)
  • 2 large Carrots (grated)
  • 4 cup Sharp Cheddar Cheese (shredded)
  • 1 tsp Paprika (optional)
  • count Salt (to taste)
  • count Pepper (to taste)
  • count optional toppings (additional shredded cheese, croutons, or bacon bits)

Instructions

  1. Sauté Aromatics — In a large pot, melt butter over medium heat. Add onion and garlic, sautéing until softened and fragrant (about 3 minutes).
  2. Make the Roux — Stir in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the stock and milk, ensuring there are no lumps.
  3. Add Vegetables — Stir in the broccoli florets and grated carrot. Bring to a gentle simmer and cook until the broccoli is tender (10-15 minutes).
  4. Blend and Add Cheese — Use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender and return to the pot. Stir in shredded cheese until melted and smooth. Add paprika (if using) and adjust salt and pepper to taste.
  5. Serve — Ladle the soup into bowls and garnish with extra cheese, croutons, or crispy bacon bits, if desired. Serve warm.