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+ servings
Broccoli Cheddar Soup
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5 from 1 vote

Broccoli Cheese Soup

A fabulously rich and creamy Broccoli Cheddar Soup. Can be made vegetarian.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 8
Calories 459kcal
Author Christin Mahrlig


  • 4 tablespoons butter
  • 1 medium onion, diced
  • 2 carrots, peeled and thinly sliced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth or vegetable broth
  • 2 cups half-and-half
  • 8 cups chopped broccoli, small bite-sized pieces
  • 1 (8-ounce) block Fontina cheese, shredded
  • 1 (8-ounce) block white Cheddar cheese, shredded
  • 4 ounces cream cheese, room temperature
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes


  • In a Dutch oven, melt butter over medium heat. Add onion and carrots and cook until soft, about 5 minutes.
  • Sprinkle flour over onion/carrot mixture. Cook and stir for 2 minutes.
  • Gradually add chicken broth, whisking constantly. Add half-and-half. Bring to a simmer.
  • Add broccoli and stir into mixture. Simmer for 20 minutes, stirring occasionally. If desired, use a potato masher to break broccoli up some.
  • Turn heat to low. Add shredded cheeses. Stir until melted. Add cream cheese in small chunks and whisk well to combine.
  • Stir in salt, peppers, and garlic powder.
  • Let simmer for a few minutes and serve.


Calories: 459kcal