Skip to Content

Broccoli Cheese Soup

Sharing is caring!


This morning I did something that, until this moment, completely terrified me.

This morning I handed in my letter of resignation at work.

I do not have anything officially lined up for when I leave.

It was absolutely one of the biggest leaps of faith that I have ever taken. Yet I am standing firm in the belief that this was the right move for me, and that God will provide. 

I find it highly symbolic that when I walked into work this morning, it was gray and rainy and generally crappy outside.

When I walked out of that meeting – feeling lighter, and less stressed than I have in months – it had stopped raining and the sun was starting to peek out from behind the clouds.

You can tell me I’m crazy {you’d be right}, but I’m choosing to believe it was a sign.


I don’t know what this next chapter of life holds for me, but I do know this: There will be plenty of food. Starting with this soup.

Remember last week when I said that your freshly baked loaf of sourdough bread would be fabulous with some soup? This is the soup I had in mind. And here’s what’s really great about it: it’s loaded with veggies and, without any cream, is lighter than other recipes you might encounter. Don’t get me wrong – I loooooove those versions, but sometimes you just need something a little lighter.

Besides…then you can have an extra slice or two of bread.


Broccoli Cheese Soup
Yield: 6 servings
  • 1 large bunch broccoli
  • 2 large carrots, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 2 cups chicken or vegetable stock
  • 3 cups milk
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • 2 cups shredded cheddar cheese
  1. Cut the broccoli into florets. If you want, you can also dice up the tender parts of the stem. Set aside.
  2. In a large dutch oven, melt the butter over medium-high heat. Add the carrots and onion, sautéing until the onion is translucent. Add the garlic and sauté one more minute.
  3. Sprinkle in the flour, stirring to combine. Cook for one minute, then slowly stream in the stock and milk. Bring to a boil, stirring constantly, then reduce heat to low. Add in the broccoli and simmer for 20-30 minutes, until broccoli is tender.
  4. Using an immersion blender (or carefully transferring the soup to a regular blender, about ⅓ at a time), blend soup until it reaches your desired consistency. Add salt, plenty of freshly ground pepper and the cheese to the blended soup, stirring over low heat until cheese is melted. Serve warm, preferably alongside some freshly baked bread.

← Previous
Rustic Sourdough Bread
Next →
Foodie Pen Pals: January Reveal
Rate this recipe:  

Homemade Bread Bowls | Eat Your Heart Out

Sunday 27th of October 2013

[…] until I can move somewhere where it is 75 degrees at all times. Mostly I deal with soup, with broccoli cheese soup being my top choice. And broccoli cheese soup absolutely, positively calls for a carby […]

Sourdough Cracked Wheat Rolls | Eat Your Heart Out

Monday 26th of August 2013

[…] have a crusty, chewy exterior and a soft interior, perfect for dipping into a nice warm bowl of broccoli cheese soup - not that I have a favorite kind of soup, or anything. The cracked wheat adds just the perfect […]

Broccoli Cheese Soup | Nailed It/Failed It

Wednesday 27th of February 2013

[...] Original recipe from Eat Your Heart Out. [...]


Sunday 17th of February 2013

YUM!!!! I made this soup for dinner tonight and it is absolutely delicious. I am quite a broccoli and cheese soup snob, as it is my favorite soup, and this recipe will definitely be made again. What a comforting and filling, yet light soup. Thanks for the recipe, Stephie!!


Monday 18th of February 2013

You're welcome, Olivia! So glad you loved it!


Sunday 10th of February 2013

I made this tonight. Yummy! Thanks!


Tuesday 12th of February 2013

I am so glad you enjoyed it!