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Broccoli Cheese Soup

Pure creamy comfort Broccoli Cheese Soup with potatoes and carrots. This soup is one of our favorites on a cold night.

Author: Kami - NoBiggie.net
  • 2 cups fresh broccoli florets
  • 1 cup fresh broccoli florets chopped fine
  • 2 large carrots peeled sliced into thin rounds
  • 3 potatoes (medium size) peeled and cubed
  • 1 small white or yellow onion diced fine
  • 1/2 teaspoon garlic minced
  • 1 1/2 cup sharp cheddar cheese grated, plus more for garnish
  • 1 stick butter (1/2 cup)
  • 1/4 cup flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 cups water
  • 4 teaspoons Better Than Bouillon chicken or vegetable flavor
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon smoked paprika *optional
  • 1/2 teaspoon dry mustard *optional
  • pinch cayenne pepper
  1. In a large heavy bottom pot add the stick of butter and the onions. Cook on medium heat until the butter melts and the onions become translucent. Add in the minced garlic and cook just until the garlic is fragrant.

  2. Add in the flour and stir with the butter, onion and garlic. Stir constantly until the flour blends smooth into the butter to make a roux.

  3. Pour in the water and add the better than bouillon flavor, stir until combined.
  4. Pour in the milk and the cream, stirring constantly.
  5. Add in the carrots, broccoli, potatoes and simmer for 15 to 20 minutes. Add in the salt, pepper and seasonings along with the grated cheese. Continue to stir with a rubber spatula and scrap the bottom of the pot to keep anything from sticking to the bottom of the pot. Soup is ready when the potatoes are fork tender.

  6. Serve warm with more grated cheddar and crispy bacon crumbles if you prefer.
Recipe Notes

Soup will keep in an airtight container up to 1 week.