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A blue and white bowl with homemade broccoli cheese soup inside.

Broccoli Cheese Soup

Creamy and comforting broccoli cheese soup, the ultimate soup to keep you cozy! Don't forget to check out our step by step photos and tips above!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings (2 quarts)
Calories 395kcal


  • 3 Tbsp. butter
  • 1 cup chopped yellow onion
  • 2 carrots peeled and chopped into small pieces
  • 4 cloves minced garlic
  • 1 tsp. kosher salt divided
  • ½ tsp. black pepper
  • 1 tsp. mustard powder or 1 tbsp Dijon mustard.
  • 1/2 tsp paprika optional
  • 3 Tbsp. all-purpose flour
  • 4 cups reduced sodium chicken stock
  • 2 cups half and half
  • 1 head broccoli cut into small florets
  • 8 oz. sharp cheddar cheese shredded plus more for garnish


  • In a Dutch oven, heat olive oil over medium heat.
  • Add onion, carrots, ½ teaspoon salt, and pepper to a large pot or Dutch oven. Cook, stirring occasionally, until softened, about 5 minutes.
  • Add garlic; cook, stirring often, 2 minutes.
  • Stir in flour; cook, stirring constantly, 2 minutes.
  • Gradually whisk in stock, breaking up any lumps. Stir in half and half.
  • Increase heat to medium-high to bring to a simmer. Reduce heat to low.
  • Add broccoli and remaining ½ teaspoon salt to pan. Cover, and cook at a low simmer until broccoli is tender, about 15 minutes.
  • Stir in shredded cheddar and mustard until smooth. Taste, and add salt, if desired. Garnish servings with cheddar.



  • When it comes to getting a soup nice and cheesy but extra smooth, it’s hard to beat Velveeta. Here I used just a little and it goes a long way. Feel free to use a creamy cheese such as fontina or Havarti, if you prefer.
  • In this gently lightened recipe, I’m using a roux instead of heavy cream for thickness. When you first add the stock to the flour-onion mixture, it gets a little lumpy, but it smooths out with a little whisking.
  • When chopping the broccoli florets for this recipe, be sure to cut them extra small. Not only will this help them cook faster, but it also makes them easier to eat. Slightly smaller than bite-size is your goal.
  • When you add the whole grain mustard at the end of the recipe, start with 1 tablespoon, taste, and see what you think. I like the tang that it adds, so an extra tablespoon is right up my alley. But by all means, season it just the way you like.


Serving: 2cups | Calories: 395kcal | Carbohydrates: 39g | Protein: 26g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 1594mg | Potassium: 1138mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1735IU | Vitamin C: 139mg | Calcium: 571mg | Iron: 2mg