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Home » Recipes » Side Dishes » Easy Broccoli Cheese Soup

Easy Broccoli Cheese Soup

January 15, 2016 By Katie Moseman 10 Comments

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This easy broccoli cheese soup recipe post was sponsored by Better Bakery.  All opinions are my own.

Make this easy broccoli cheese soup recipe in just minutes! I love to serve it alongside crusty bread or a nice, warm sandwich. Try it, you'll love it!

Easy Broccoli Cheese Soup

This is one of those recipes that you just need to have.  Broccoli cheese soup is one of the most perfect foods, and it pairs perfectly with a piece of crusty bread or a toasty sandwich.

My easy broccoli cheese soup recipe was designed to come out right, every time, with no fuss and no muss.  Why?  Because we’re all busy, and yet we all deserve to have something this delicious.  It’s the best of all worlds to find something that’s both easy and tasty!

To pair with your easy broccoli cheese soup, I’ve discovered a new kind of handcrafted artisan melts.  Better Bakery’s Chicken & Bacon Club and their Cheese & Pepperoni Pizza are made in small batches to maintain the highest level of quality.

Better Bakery Cheese and Pepperoni Pizza

Each sandwich is hand cut, rolled, and topped before making its way to the frozen food aisle of your favorite grocery store.  I picked mine up at Walmart.

Better Bakery at Walmart

I especially like the Better Bakery Cheese & Pepperoni Pizza, but both varieties that I sampled were quite flavorful.  Now, let’s make some easy broccoli cheese soup!

Make this easy broccoli cheese soup recipe in just minutes! I love to serve it alongside crusty bread or a nice, warm sandwich. Try it, you'll love it!

Tips for Making Easy Broccoli Cheese Soup

  • Yes, that’s pasteurized process cheddar cheese in the ingredients list.  Believe me, I tried to use plain shredded cheddar (with all the correct cooking techniques), and every time, the soup was grainy.  Pasteurized process cheddar cheese is the secret ingredient in that famous broccoli cheese soup made by your favorite bakery & sandwich shop.
  • You can use fresh broccoli just as well as frozen broccoli florets.
  • Most people are accustomed to the flavor of chicken stock in broccoli cheese soup.  If you’d like to make this broccoli cheese soup vegetarian, then just use vegetable stock instead of chicken stock.
  • For an extra treat, toss a little crumbled bacon on top just before serving.
Make this easy broccoli cheese soup recipe in just minutes! I love to serve it alongside crusty bread or a nice, warm sandwich. Try it, you'll love it!
4.34 from 3 votes
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Easy Broccoli Cheese Soup

Make this easy broccoli cheese soup recipe in just minutes!  I love to serve it alongside crusty bread or a nice, warm sandwich.  Try it, you'll love it!

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 368 kcal
Author Katie Moseman

Ingredients

  • 4 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 2 cups half-and-half
  • 2 cups chicken broth substitute vegetable broth to make it vegetarian
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch nutmeg
  • 4 cups broccoli florets fresh or frozen
  • 8 ounces pasteurized process cheddar cheese

Instructions

  1. In a 3 quart or larger pot, melt the butter with the flour on medium heat. Reduce heat slightly so that the butter and flour mixture bubbles gently. Whisk and cook for about 4 minutes.
  2. Add the half-and-half a little at a time, whisking after each addition until smooth. Once all the half-and-half has been added and the resulting liquid is smooth and warm, add the broth and whisk together. Add a pinch each of salt, pepper, and nutmeg. Simmer uncovered for 20 minutes to thicken.
  3. Add the broccoli florets and bring to a gentle simmer again. Let simmer uncovered another 20 minutes in order to cook the broccoli.
  4. When the broccoli is tender, use a potato masher to mash the broccoli into smaller pieces. Once the soup is at the consistency you like, remove the pot from the heat, and then add the cheese a little at a time, stirring until smooth.
Nutrition Facts
Easy Broccoli Cheese Soup
Amount Per Serving
Calories 368 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 18g113%
Cholesterol 89mg30%
Sodium 582mg25%
Potassium 396mg11%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 1g1%
Protein 14g28%
Vitamin A 1275IU26%
Vitamin C 60.3mg73%
Calcium 393mg39%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Vegetable Cookbook

Filed Under: Recipes, Side Dishes, Soup

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Comments

  1. Tee

    January 15, 2016 at 5:36 pm

    I am a big fan of soup so broccoli and cheese soup sounds wonderful to me, especially for these cold days. I love how this takes less than an hour to make. Some crumbled bacon would be good on top. Thanks for sharing!

    Reply
    • Katie

      January 20, 2016 at 11:14 am

      Crumbled bacon? Heck, yeah! I am right there with you!

      Reply
  2. Heather lawrence

    January 15, 2016 at 6:13 pm

    5 stars
    I am a big fan of soup & sandwiches, they are the perfect dish for a cold night.
    We haven’t tried broccoli cheese soup before but it sounds delicious! I can’t wait to give this recipe a try.

    Reply
    • Katie

      January 20, 2016 at 11:15 am

      It really is lovely! And like Tee says, you can throw a little bacon on top… yum!

      Reply
  3. Tammilee Tips

    January 16, 2016 at 12:08 am

    This soup sounds so good!! I love to make a big post of soup for the week it makes great left overs to send with my husband to work. I love pairing soups up with our dinner makes, for a great meal.

    Reply
    • Katie

      January 20, 2016 at 11:15 am

      Thank you! It really does round out a meal nicely. Gives you a satisfied feeling!

      Reply
  4. GirlAbroad

    January 18, 2016 at 6:04 am

    4 stars
    . I’ve been using a a blender for my soups. I’m going to try your masher technique and of course the cheese. Thank you!!

    Reply
    • Katie

      January 20, 2016 at 11:16 am

      I should buy an immersion blender, but the masher works perfectly for this soup, so I haven’t bothered using a blender yet. 🙂

      Reply
  5. Ty

    November 13, 2019 at 2:20 pm

    Love this recipe! This soup is wonderful!

    Reply
  6. Wannabe

    April 5, 2020 at 5:00 pm

    4 stars
    Perhaps you tried this and just got different results, but if you make the flour mixture separately (without the broth)and add the shredded cheese to that (so basically a simple cheese sauce) and then add that at the end of the soup making, it blends in beautifully, no graininess…if that’s a word…

    Reply

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