Cheese & Broccoli Soup
There are few things more comforting than a bowl of creamy cheese and broccoli soup, especially the kind that comes together in one pot with simple ingredients and big flavor. This version is rich and velvety, loaded with tender broccoli, shredded carrots, and the perfect blend of savory seasonings. The cheese melts in right at the end, giving you that silky texture without feeling too heavy.
It’s the kind of dinner that feels homemade and hearty but doesn’t keep you in the kitchen all night. Serve it with crusty bread, a grilled cheese, or a simple salad for a family-friendly meal everyone will ask for again.
Before You Get Started
A few quick tips to make this recipe foolproof every time:
- Chop the broccoli florets a bit smaller so they soften faster.
- Bone broth adds a little extra protein and richness, but regular broth works perfectly.
- Add the cheese after the soup is done simmering. This keeps it smooth and prevents clumping.
- If the soup thickens as it cools (or when reheating), just add a splash of broth or water.
What You’ll Need to Make Cheese & Broccoli Soup
- Butter
- Onion
- Garlic
- Flour
- Chicken or bone broth
- Better Than Bouillon mixture
- Broccoli florets
- Shredded carrots
- Creole Trinity and Herb seasoning (or your favorite blend)
- Onion powder, salt, pepper
- Half & half
- Creamy Melt Triple Cheese
How to Make Cheese & Broccoli Soup
1
Sauté the aromatics
Melt the butter in a large pot over medium heat. Add the diced onion and garlic and cook until soft and fragrant.
2
Build your roux
Sprinkle in the flour and stir to coat the onions and garlic. Cook for 1–2 minutes until it forms a smooth paste.
3
Add the veggies
Stir in the chopped broccoli and shredded carrots. Let them cook for about a minute.
4
Add the liquids & seasonings
Pour in the broth and the Better Than Bouillon water mixture.
Add Creole Trinity and Herb Seasoning, onion powder, salt, and pepper.
Bring everything to a gentle simmer until the broccoli softens.
5
Add the cream
Stir in the half & half. Continue simmering until the soup thickens.
6
Melt the cheese
Add the bag of triple-melt cheese a few minutes before serving. Stir until melted and silky.
Cheese & Broccoli Soup
Ingredients
- 4 tbsp butter
- 1/2 onion diced
- 1 tbsp minced garlic
- 1/4 cup flour
- 2 cups chicken broth or bone broth for extra protein
- 1 cup water mixed with 1 tbsp better than bouillon roasted chicken
- 12 oz bag of brocolli florets chopped smaller
- 1 cup shredded carrots
- S&P to taste
- 2 tbsp Creole Trinity and Herb Seasoning
- 1 tbsp onion powder
- 2 cups half and half
- 8 oz bag creamy melt triple cheese
Instructions
- Melt butter add in your onions and garlic.
- Let that cook down then add in yor flour
- Mixed together. Then add in your broccoli and carrots cook that down for one minute then add in your better than bouillon mixture broth and heavy cream and seasonings then mixing your cheese a few minutes before serving.
- If you need to thin while reheating, adding a little more chicken broth or water
