This Broccoli Cheese Soup is Perfect for Hibernation Mode

It’s too cold to go out. make a pot of this broccoli and cheese soup and you’ll be set for two dinners (or more!)

Brrr! In the span of a week, winter finally came in a big way and we were all snowed in. It’s a perfect excuse to make this one-pot broccoli cheese soup to enjoy snuggling next to the fire. If you have 50 minutes, you’ll have family dinner ready for a couple days as this makes enough for 8 regular bowls of soup, or 12 small bowls.

I love one-pot recipes because it makes for easy clean up and usually the outcome is something hot, hearty, and wholesome. This broccoli cheese soup is just that; a one-pot recipe which is super easy for cleaning.

broccoli cheese soup

My recipe calls for with three types of cheese and fresh (not frozen!) broccoli. While we are on the topic of broccoli, I have a bone to pick with frozen veggie producers. What is up with the frozen broccoli? The last bag I bought was mostly stems. For broccoli cheese soup, I prefer the florets that shed into tiny broccoli dots all over. It creates an appealing texture and appearance. Don’t get me wrong, I like a good frozen veggie, but for this broccoli and cheese soup, I suggest using fresh.

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I wanted to make some crusty bread to accompany the broccoli and cheese soup but ran out of time, so made biscuits instead. Lately, I have been really intrigued with making the perfect biscuit. I grew up on baking powder biscuits, which are basically a drier version of a traditional drop biscuit. When I find the perfect recipe and method I will share it with you. The biscuit recipe I recently tried has a small amount of sugar in the dough, and it was a game changer! YUM.

This soup is just perfect for cold days, and I made a couple weeks after my creamy potato and ham soup. The kids loved both recipes, especially after coming inside from a snowy sledding day!

Save this recipe for later and pin it!

Broccoli & Cheese Soup

This one-pot hearty broccoli and cheese soup can be made in under an hour and uses three types of cheese for a creamy, delicious soup.

  • 4 tsbp salted butter
  • 1 onion, diced
  • 1/4 cup flour
  • 4 1/2 cups chicken broth, low sodium
  • 2 cups half & half
  • 3 cups fresh broccoli florets, chopped small
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 cups cheddar cheese, shredded
  • 2 cups Monterrey jack cheese, shredded
  • 1 cup Colby jack cheese
  1. Using a large stockpot, melt butter over medium-high heat. Add diced onions and cook until soft, about 3 minutes. 

  2. Sprinkle onions with flour and whisk until well incorporated. Add chicken broth while whisking and continue until flour is dissolved. Add half & half, broccoli, salt, pepper, and garlic powder. 

  3. Bring mixture to a boil and stir frequently. Reduce heat to medium-low and simmer for 20 minutes.

  4. Add cheeses, one cup at a time, stirring until melted before adding the next cup.  Once all cheese has been incorporated, remove from heat and serve warm. 

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