Broccoli Cheese Soup

Megan Stewart


This is such a yummy, cheesy soup, you are sure to love it!


☆☆☆☆☆ 0 votes

Stove Top


  • 2 Tbsp
    melted butter
  • 2 medium
    chopped onion, purple
  • 1/2 c
    melted butter (1 stick)
  • 1/2 c
  • 2 c
    half and half or heavy cream (1 pint)
  • 4 c
    chicken stock (1 box of unsalted)
  • 3 bunch
    fresh broccoli (cut off large stems, coarsely chop)
  • 1 c
    carrot, very thinly sliced circles
  • 16 oz
    grated sharp chedar (4 cups)
  • 12 oz
    frozen broccoli florets, microwave steamer bag, cooked, drained in colander
  • 8 oz
    velveeta, cubed small
  • 2 c
    whole milk

How to Make Broccoli Cheese Soup


  1. Dice onion very fine, sauté onion in 2 T butter until majority is softened. Set aside.
    Cook 1 stick melted butter and flour using a whisk over medium heat to combine. When there is no more butter or flour showing you need to Stir constantly and add the half & half, chicken stock, and milk.
    Simmer for 20 minutes, stirring often to prevent sticking, making sure to get the bottom of the pan scraped free of clumps of flour.
    Add the fresh broccoli, carrots and onions. Cook over low heat 20-25 minutes, stirring often to prevent sticking. This should be at 2 or 3 on the double burner on the electric stove. Check broccoli doneness with a fork, if it slides off, it's done. Add thawed frozen broccoli, give it a good stir to combine. Add cheese. Keep off of heat and stir to melt.

Printable Recipe Card

About Broccoli Cheese Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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