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Easy Broccoli Cheese Soup
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

A simple recipe for everyone’s favorite soup! This easy broccoli cheese soup is good any time of the year.

Serves: 4
  • 4 Tablespoons Butter
  • 1 Onion, peeled and diced
  • 1 Carrot, peeled and diced
  • 1 Stalk Celery, diced
  • 2 Cloves Garlic, peeled and minced
  • ¾ Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • 4 Tablespoons Flour (Regular or Gluten-Free works!)
  • 2 Cups Chicken Stock
  • 2 Cups Milk
  • 1 lb. Frozen or Fresh Broccoli Florets
  • ½ Teaspoon Dijon Mustard
  • 1/8 Teaspoon Cayenne Pepper
  • 2 Cups Grated Sharp Cheddar Cheese
  1. Melt the butter in a 4-5 qt. soup pot over medium heat. Add the onion, carrot, and celery and sauté for 2 minutes, or until the vegetables are soft and fragrant. Stir in the garlic and cook for 1 minute more. Season the vegetables with the salt and pepper.
  2. Whisk in the flour and cook for 1 minute before whisking in the chicken stock and milk. Bring the mixture to a boil before adding the broccoli. Stir in the Dijon mustard and cayenne pepper and bring the soup back to a simmer. Cook the broccoli soup for about 15-20 minutes or until the broccoli is very tender.

  3. Puree the soup using an immersion blender (or regular blender) until desired consistency. I like mine super smooth!
  4. Slowly stir in the cheese until melted and serve!