Deliciously creamy Broccoli Cheese Soup packed with veggies and wonderful cheesy flavor! This comforting soup recipe is easy to make and tastes so much better than the restaurant version. Top it with a dollop of sour cream and crispy bacon crumbles for a loaded broccoli cheese soup!
Course Main, Soup
Keyword broccoli and cheese soup, broccoli cheese soup
Prep Time 10mins
Cook Time 30mins
Total Time 40mins
1tablespoonolive or avocado oil
1/2large onionfinely diced
4cupsfinely chopped broccoli florets
2medium to large carrotsgrated or finely diced
1teaspoonsaltplus more to taste
1/4teaspoonground black pepperplus more to taste
8ounces2 cups sharp or extra sharp cheddar cheese, grated
Heat oil in a large pot over medium to high heat. Add the onion and cook, stirring often until softened and translucent, about 5 minutes. Then, add garlic and cook for 30-60 seconds or just until fragrant.
Add the butter, broccoli and carrots. Stir while cooking over medium heat for a few minutes to give the veggies a chance to soften.
Reduce heat. Add the flour, salt and pepper. Stir in quickly. The flour won’t absorb completely, but mix it into the veggies as much as possible.
Add the broth. Cook over medium heat for about 20 minutes. Soup should thicken slightly.
Stir in the grated cheese and the heavy cream. Serve immediately - but next day leftovers are even better! We love ours served with crusty bread and topped with a dollop of soup cream and some crispy bacon crumbles for a loaded broccoli cheese soup. Enjoy!
Storing leftovers. Let the soup cool completely and place it in airtight containers in the refrigerator for up to about 4 days. Simply rewarm in the microwave or on the stovetop until heated through. I do not recommend freezing this soup.