This post may contain affiliate links which won’t change your price but will share some commission.
People-pleasing Homemade Broccoli Cheese Soup is ready in less than 30 minutes. It’s cheesy and creamy, filled with broccoli and carrots.
Why We Love This Soup
We are big fans of cheese and cheese soup. What could be more delicious than a big bowl of cheesy Homemade Broccoli Cheese Soup? It’s so creamy and cheesy that you might just go back for seconds. This recipe has just the right amount of cheddar cheese, chicken broth, and half-n-half, along with a little bit of dry mustard and nutmeg to possibly make this the best broccoli and cheese you’ve ever tasted.
Ingredients
The exact ingredient amounts are listed in the recipe card below.
Let’s Make Homemade Broccoli Cheese Soup
- Melt butter in a large soup pot.
- Add onions and sweat for 1 minute.
- Whisk in flour to make a roux.
- Add chicken broth.
- Add nutmeg, mustard powder, garlic powder, salt, and pepper.
- Bring to medium-high heat.
- Add cheese, 1/4 cup at a time whisking continually until the cheese is melted and smooth.
- Add broccoli and carrots.
- Slowly whisk in half n half.
- Cook on medium low for 10 minutes whisking frequently.
- Turn heat to a low simmer and cook for 20 minutes, stirring occasionally.
- Garnish and serve immediately.
Krazy Kitchen Mom Tips
- Cut the broccoli very small so you get lots of little pieces in every bite.
- Save a little broccoli for garnish because, as they say, you eat with your eyes first.
- Buy a really good block of medium cheddar cheese and shred it yourself.
- Keep the heat at medium to low so the cheese doesn’t break and become grainy.
More KKM Soup Recipes
- White Bean and Sausage Soup
- Low Carb Low Calorie Tomato Soup
- Tuscan Bean Soup
- Light Greek Lemon Orzo Soup
- Black Bean Soup
Homemade Broccoli Cheese Soup
People pleasing Homemade Broccoli Cheese Soup is ready in less than 30 minutes. It's cheesy and creamy, filled with broccoli and carrots.
Print
Pin
Rate
Servings: 4 servings
Ingredients
- 1/4 cup butter I use salted butter in my soup recipes
- 1/4 cup of flour
- 2 cups chicken stock or broth
- 1/2 onion diced small
- 1/8 teaspoon nutmeg
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces of medium cheddar cheese – shredded
- 2 carrots peeled and diced small
- 1.5 cups finely chopped fresh broccoli
- 1 cup half-n-half or whole milk
Instructions
- Melt butter in a large soup pot.
- Add onions and sweat for 1 minute.
- Whisk in flour to make a roux.
- Add chicken broth.
- Add nutmeg, mustard powder, garlic powder, salt, and pepper.
- Bring to medium-high heat.
- Add cheese, 1/4 cup at a time whisking continually until the cheese is melted and smooth.
- Add broccoli and carrots.
- Slowly whisk in half n half.
- Cook on medium-low for 10 minutes whisking frequently.
- Turn heat to a low simmer and cook for 20 minutes.
- Garnish and serve immediately.
Notes
Krazy Kitchen Mom Tips:
- Cut the broccoli very small so you get lots of little pieces in every bite.
- Save a little broccoli for garnish because, as they say, you eat with your eyes first.
- Buy a really good block of medium cheddar cheese and shred it yourself.
- Keep the heat at medium to low so the cheese doesn’t break and become grainy.
Yum! I never thought about adding some nutmeg!
Hi Amy! Yes the nutmeg gives it just a little something extra.