Total Time
Prep 10 mins
Cook 50 mins

This soup is unbelievably delicious!! I have yet to find another recipe for broccoli cheese soup that is better than this one! Give it a try!

Ingredients Nutrition


  1. Saute onion in butter. Set aside.
  2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken broth whisking all the time. Simmer for 20 minutes.
  3. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now.
  4. Pour in batches into osterizer (blender) and puree.
  5. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg.
  6. This soup can be easily doubled.
Most Helpful

5 5

Nice and easy soup. Reminds me of panera's recipe. I made a few changes- using 1 qt chicken stock, 1 cup half and half, 2 cups milk, 1 lb broccoli but kept the carrot and cheese the same. I chopped the broccoli fine so I only put about 3 cups in the food processor and left the rest chunky. Thanks!

5 5

This recipe does well with 1 pound of broccoli. I made my own chicken stock which had salt, pepper, and garlic powder. Everything else was straight from the recipe. I had never tried making this soup even tho I love it. My Mom said it was better than the best she had ever tasted. I concur.

5 5

Very nice and easy! The only things I did differently was to use frozen broccoli florets and I rinsed them to defrost them and used fresh carrots and then used my mini-prep food processor to finely chop them before adding them (2 cups broccoli and 1 cup carrots after fine chopping) so I wouldn't have to "blend" the hot soup in the blender in batches. The onions I just did a fine dice by hand. I also didn't add much nutmeg, probably a 1/8 teaspoon. Really good this way! Veggies cooked very fast and probably tasted just about as good as the blender method.