Broccoli Cheese Soup

Better-than-restaurant broccoli cheese soup with loads of broccoli, carrots and a luscious cheese broth.


  • 5 tablespoons butter
  • ½ medium yellow onion, peeled and diced
  • 1 cup matchstick carrots, roughly chopped
  • 5 cups broccoli florets, cut into bite-sized pieces (about 1 medium head)
  • 3-4 cloves garlic, peeled and minced
  • 1 ½-2 teaspoons coarse salt
  • 1 teaspoon dried mustard powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 5 tablespoons all-purpose flour
  • 4 cups unsalted chicken or vegetable stock
  • 1 cup milk (of choice)
  • Juice of ½ medium lemon
  • Splash Worcestershire sauce
  • 2 cups mild and/or sharp cheddar, shredded


  1. Heat the butter in a Dutch oven or stock pot to medium. Once melted, add the onion and carrot and sauté 4-5 minutes, until soft. Stir in the broccoli and place the lid on the pot to steam, stirring occasionally, for about 6-7 minutes or until broccoli is mostly soft. If the pan is dry, add a bit more butter or oil.
  2. Stir in the garlic, salt, mustard powder, black pepper and cayenne and saute 30-60 seconds or until fragrant. Stir in the flour.
  3. Turn the heat to medium-high, pour in the stock and bring to a simmer, stirring frequently. Reduce the heat to medium-low and cook 8-10 minutes or until the soup has thickened. Stir in milk and simmer 4-5 more minutes.
  4. Remove the pot from the heat and stir in the lemon juice, Worcestershire sauce and cheddar cheese until melted. Taste and adjust the seasoning, if necessary.
  5. Serve the soup in bowls with more shredded cheese. Garnish with chopped bacon and green onion, if desired.


Shortcut Tip: Use pre-cut broccoli florets to save time.


Keywords: easy, comfort food, delicious, simple, healthy, family friendly, kid friendly