Barb's Broccoli Cheese Soup

Barb's Broccoli Cheese Soup

14 reviews, 4.5 star(s). 93% would make again

Ready in 1 hour

Very good soup--you can make half but you will want leftovers! Serve with crusty bread or over baked potatoes.


2 tablespoons Butter
1 medium Onions; chopped, OR one large leek sliced
2 cloves garlic; minced
1/2 cup Butter
1/2 cup Flour
4 cups Half-and-half
4 cups Chicken broth
1 pound broccoli
1 cup carrots; julienned and chopped (you can buy the bag of julienned carrots
1/4 teaspoon Cayenne
1 pound sharp cheddar cheese; grated (can use up to 1.5 lbs)
salt and pepper

Original recipe makes 8 Servings



In your soup pot, saute onion and garlic in the 2 T butter. Remove the veggies and set aside.

In the same pot, melt the 1/2 c butter, then add flour, and cook, whisking constantly, over medium heat for 5 minutes. (In other words, make a roux).

Stirring or whisking constantly, slowly add the half & half.

Add the chicken broth and mix well.

Bring it all to a boil, then simmer for 5 minutes.

Add the broccoli, carrots and onions. Cook over low heat 20 minutes.

Add salt and pepper to taste.

At this point, you can puree the soup, or mash it a bit with a handheld potato masher, or leave it as-is.

Return to heat and add cheese till melted.

Add cayenne.

Serve, and let people add Tabasco if they like.

Verified by stevemur
Alert editor   



Calories Per Serving: 1494 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Barb's Broccoli Cheese Soup

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

Tasted very bland and I followed the instructions and ingredients. 5/10
WhaleGod 2m ago

I make this all the time now; our friends & family LOVE it. I use: 1) finely chopped leeks instead of onions, both for taste and colour - about 2x more than what onion is called for; only the very tops of the broccoli, so I start with 2x the broccoli called for; 1.5x the cheese called for. It's just incredibly good. I make a double batch, some for us, the neighbours, and the freezer.
feliciadwyer 3m ago
Thanks for sharing your tweaks to the recipe, Felicia. I think I'll try it your way next time! :) - Barbara Price 3m ago

Spiced it up a Lil but definitely will make again.
BIG_P_85 9m ago

Excellent soup. I did use fat free half & half however and it was just fine. Entire pot gone in one night!!!
Nnardi 2y ago

Awesome recipe. I used a potato masher instead of a blender, it came out great. I just had to add a little more liquid at the end.
Mara99 2y ago

My husband begs for this one, and he can be very picky. I use a food processor to get it a little chunky but not too much. I puréed in a blender the first time & didn't care for the texture.
Masterharper2 3y ago

bkrenee 3y ago

Best Broccoli Cheese Soup ever! Very creamy, and great flavor. I puréed using an immersion blender before adding the cheddar, and I skipped the cayenne because I liked the flavor without it. I will definitely make this again!
katieewingray 3y ago

Easy to prepare, the carrots add depth of flavor. I used an immersion blender and partly puréed the soup. Served with garlic bread. A winner. Thanksnfornposting!
Chefmikey1950 4y ago

This was delicious! I made this for my boyfriend and toddler. They both loved it! I thought it was really good as well.
kiwibug129 4y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free