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Broccoli Cheese Soup


Cream and shredded Cheddar cheese make this broccoli cheese soup a perfect supper for a weeknight.

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Rate this recipe 4.6/5 (28 Votes)


  • 4 tablespoons butter, room temperature
  • 1 1/2 pounds fresh broccoli
  • 1 large onion, chopped
  • 1 carrot, sliced
  • Salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1/2 cup cream, or 1 cup of milk
  • 1 cup shredded cheddar cheese


Servings 1
Adapted from


Step 1

Melt 4 tablespoons butter in heavy medium pot over medium-high heat.

Add onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes.

Add the flour and cook for 1 minute, until the flour reaches a blonde color.

Add chicken broth, and bring to boil.

Reduce to a simmer and add broccoli.Simmer uncovered until broccoli is tender, about 15 minutes.

Pour in cream and cheese. Stir to combine and melt.  Serve hot.

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