Broccoli Cheese Soup

Easy homemade broccoli cheese soup recipe. Check out the step-by-step pictures and tips above the recipe for more information.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 364kcal

Melt butter in a Dutch oven (or similar sized pot) over medium heat.
6 tablespoons butter
Stir in onions, and cook until onions are translucent.
1 cup finely chopped yellow or white onion
Add garlic and dry mustard. Cook, stirring the entire time, until fragrant, about 30 seconds.
2 cloves garlic, ½ teaspoon dry mustard
Stir in flour, and cook for 1 minute, stirring regularly.
½ cup all-purpose flour
Stream in chicken broth while whisking to combine.
2 cups chicken broth
Add milk and broccoli, and stir to combine.
3 ½ cups milk*, 3 cups broccoli florets**
Bring just to beginning to boil, and then reduce heat to medium-low.
Let soup cook until soup has thickened and broccoli is tender, about 10 minutes, stirring frequently.
Remove from heat, and stir in cream, cheddar cheese, and parmesan cheese.
¼ cup heavy cream, 1 ¼ cups shredded sharp cheddar cheese, ¼ cup grated parmesan cheese
Season to taste with salt and pepper.
Salt and pepper to taste

*I like to use 2% milk for this recipe. Whole milk will give you a richer, thicker soup. Skim will give you a thinner, less rich soup.

**I chop up the florets so that they're pretty small to avoid large chunks of broccoli in the soup.

***Nutrition values are estimates.