This creamy Broccoli and Cheese Soup is made with milk, heavy cream, cheddar cheese, broccoli, and carrots. It’s a perfect soup for the chili days and best of all it’s made in one pot.
Happy Monday! The last few recipes I’ve published have been holiday recipes made with chocolate and candy. Not that we don’t care about sweet treats, I don’t want us to forget about one pot recipes!
I love love love broccoli cheese soup. There is a restaurant near me that makes one of the best broccoli cheese soups so I had to take a stab at it! Creamy and cheesy soup?
Yes please!
You will start by melting butter in a pot and sauteeing the onion, carrot and broccoli to soften the veggies. Next, remove the veggies to make some room to make a roux. Add butter and flour and whisk until melted, it should take about 30 seconds. I find this method a little easier to make the roux at this time so that the flour gets incorporated and thickens up the soup.
Add veggies back to the pot and add chicken stock, milk, heavy cream, salt, pepper, and red pepper flakes. If you don’t like spicy, feel free to omit the red pepper flakes. I just like that it gives the soup a little bit of a kick. You will heat the soup on the stove for about 15 minutes, stirring every couple of minutes and until the soup becomes thick. After about 15 minutes, add the cheddar cheese and stir stir stir. This is the fun part where we add our beloved cheese to the broccoli cheese soup!
Serve with bread and top soup with extra cheddar cheese if desired.
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion, diced
- 1 cup shredded carrots
- 2 1/2 cups broccoli florets, chopped
- 1/4 cup all-purpose flour
- 1 1/2 cup chicken stock
- 1 cup 2% milk
- 1 cup heavy whipping cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups shredded cheddar cheese
Instructions
- Heat 2 tablespoons butter and 2 tablespoons olive oil in a large pot to medium heat. Add onion, carrots, and broccoli and saute for about 5 minutes, or until vegetables soften. Remove vegetables from pot and set aside.
- Heat 2 tablespoons butter and 1/4 cup flour to pot, and whisk for about 30 seconds, or until a thick roux is formed.
- Add vegetables back into pot, and add chicken stock, milk, heavy cream, salt, pepper, and red pepper flakes (if using). Stir and heat over medium heat for about 15 minutes. Soup will thicken at this time.
- Add cheddar cheese and stir until melted and smooth.
Notes
Adapted from Shugary Sweets
