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Broccoli cheese soup recipe

Broccoli Cheese Soup Recipe

Print Recipe
Course soups
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 12 servings
Calories 310
Author Cheryl Najafi


  • 4 Tbsp unsalted butter
  • 1 medium yellow onion finely diced
  • 1/2 cup white wine
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth or low-sodium chicken broth, plus more if desired
  • 2 cups half-and-half
  • 2 lb bag frozen broccoli chopped
  • 1 tsp salt plus more to taste
  • 1/4 tsp pepper plus more to taste
  • 1 tsp garlic powder
  • 1 lb Mexican cheese blend shredded
  • 1 cup sharp cheddar cheese shredded


  • Place a large soup pot or dutch oven over medium-high heat and melt butter. Add onion and cook 2–3 minutes until onion begins to soften. Add white wine and cook until the wine is almost completely evaporated.
  • Sprinkle onions with flour then use a whisk to stir for about 1 minute. Add chicken broth while whisking constantly and continue whisking until flour is completely incorporated. Add broccoli, half-and-half, salt, pepper and garlic powder and stir to combine.
  • Bring mixture to a boil stirring frequently, then reduce heat to medium-low and simmer for 20 minutes.
  • Add Mexican cheese blend to the soup a handful at a time, stirring until melted before adding the next handful. Add sharp cheddar cheese, stir until melted then remove from heat. Season to taste with additional salt and pepper and thin the consistency by adding a bit more broth if desired.


Be sure to remove from heat after adding cheese or stir frequently to avoid scorching.


Calories: 310kcal | Carbohydrates: 12g | Protein: 16g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 67mg | Sodium: 716mg | Potassium: 326mg | Fiber: 2g | Sugar: 3g