Broccoli Cheese Soup
About this recipe
Broccoli Cheese Soup is the ultimate comfort food, combining tender broccoli, sharp cheddar, and a creamy base into a hearty bowl of goodness. This version is not only easy to make but comes together in just 30 minutes, making it perfect for a quick weeknight dinner.
John Kanell from Preppy Kitchen shares a straightforward recipe that highlights the natural sweetness of broccoli and the richness of cheese, ensuring every spoonful is packed with flavor.
Ingredient notes
- You can substitute the 2 cups of half and half with cream and milk if needed.
- For the cheese, shredded sharp cheddar is preferred, but you can also use Monterey Jack or Pepper Jack for a twist.
Tips from Preppy Kitchen’s video
- When chopping broccoli, aim for bite-sized pieces that will hold their structure in the soup, allowing for a nice mix of flavors in each spoonful.
- Cook the flour for 2 minutes after adding it to the pot to ensure it's food safe and enhances the soup's flavor.
- Keep the heat low after adding the half and half to prevent curdling; a gentle simmer is key for a silky texture.
Good to know
- How long does it take to make this soup?
- The total time to make this Broccoli Cheese Soup is about 30 minutes.
- What can I use instead of half and half?
- You can substitute half and half with a mix of cream and milk.
- What type of cheese should I use?
- Shredded sharp cheddar cheese is preferred for this recipe, but you can also use Monterey Jack or Pepper Jack.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Chop 1 cup of yellow onion and set aside.
- 2
Peel and chop 2 medium carrots into bite-sized pieces and set aside.
- 3
Cut 1 head of broccoli into bite-sized pieces and set aside.
- 4
Smash 4 cloves of garlic to remove the skin, then mince or press them and set aside.
- 5
In a large pot or Dutch oven, heat 3 tablespoons of butter over medium heat.
- 6
Add the chopped onion and carrots to the pot, along with 0.5 teaspoon of salt and 0.5 teaspoon of cracked black pepper. Stir occasionally for about 5 minutes until softened.
- 7
Add the minced garlic to the pot and stir constantly for 2 minutes until fragrant.
- 8
Sprinkle in 3 tablespoons of flour and stir constantly for 2 minutes to cook the flour.
- 9
Gradually whisk in 4 cups of chicken broth until smooth.
- 10
Add 2 cups of half and half and stir until combined. Increase heat to medium-high and stir occasionally until it comes to a simmer.
- 11
Once simmering, add the chopped broccoli, 0.5 teaspoon of paprika, 1 teaspoon of mustard powder, and an additional 0.5 teaspoon of salt. Stir to combine.
- 12
Cover the pot and simmer on low for about 15 minutes, or until the broccoli is tender.
- 13
After 15 minutes, stir in the shredded cheddar cheese a handful at a time until melted and creamy.
- 14
Taste the soup and adjust seasoning with more salt or pepper if needed. Serve hot, garnished with more cheese if desired.
Heads up — we had to guess a little:
- The quantity for half and half is inferred as a common substitute for cream in recipes.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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