Easy Broccoli Cheese Soup

Ingredients

• 28 g (2 Tbsp)butter
• about 30 g (3 Tbsp)chopped onion
• about 38 g (5 Tbsp)plain flour
• 454 g (1 lb), cubedprocessed cheese, such as Velveeta
• 1.3 litres (5½ cups)half-and-half
• 2.5 ml (½ tsp)salt
• 2.5 ml (½ tsp)chicken bouillon
• 5 ml (1 tsp)ground mustard
• 2.5 ml (½ tsp)black pepper
• 1.25 ml (¼ tsp)dried onion
• 283 g (10 oz)frozen broccoli
• to tasteFrench's French Fried Onions, optional garnish

Instructions

1. 1

   Fry the onion

   Melt the butter in a medium-sized pot over high heat. Add the chopped onion and fry for 1 minute.

2. 2

   Stir in cheese

   Whisk in the flour, then add 360 ml (1½ cups) of the half-and-half and scrape up any bits from the bottom of the pot. Whisk in the cubed cheese and stir until it is mostly melted.

3. 3

   Simmer the soup

   Add the remaining half-and-half, salt, chicken bouillon, ground mustard, black pepper, dried onion and frozen broccoli. Leave out the French fried onions for now. Bring to the boil, stirring often, then simmer until the broccoli is heated through.

4. 4

   Serve the soup

   Ladle the soup into bowls and sprinkle with French fried onions, if using. Serve.

What is broccoli cheese soup?

Broccoli cheese soup is a creamy American-style soup that pairs tender broccoli with a rich cheese base. This version uses processed cheese and half-and-half for a smooth, hearty result.

The recipe is built for speed rather than a long simmer. Frozen broccoli and a short stovetop method make it a practical choice for a quick lunch or dinner.

Nutrition and macros by portion

The nutrition label shows one serving as written: 388 calories, 13g protein, 13g carbs, 32g fat.

The half-and-half, butter and processed cheese contribute most of the fat, while the flour and broccoli provide much of the carbohydrate; the cheese and dairy also supply protein. Pair a bowl with a green salad or extra vegetables for a simple way to balance the meal.

The ingredients that shape the soup

Processed cheese: cubing it helps it melt into the dairy base. Stir until it is mostly melted before adding the remaining ingredients.

Half-and-half: this provides the soup’s creamy body. The recipe divides it, using some with the flour and cheese before adding the rest.

Frozen broccoli: it goes straight into the pot, so there is no separate preparation step. Simmer until it is heated through.

Building a smooth base

Flour: whisk it into the butter and onion before adding the first portion of half-and-half. This order helps disperse the flour through the liquid.

Cheese: whisk it in, then stir as it melts. Keep stirring so the mixture stays cohesive and does not catch on the bottom of the pot.

Watch the heat and texture

Boiling point: stir often as the soup comes to the boil, as the dairy and cheese mixture can catch if left unattended. Once boiling, lower the heat to a simmer.

Doneness: the recipe’s cue is broccoli that has heated thoroughly. The cheese should be mostly melted into the soup before the remaining ingredients go in.

Timing and serving

The method is designed to take about 10 minutes, so have the ingredients ready before you start. The broccoli only needs to simmer until hot through.

Serve it in bowls with French fried onions for a crisp topping. A grilled sandwich or a bread bowl makes it a more substantial meal.

Seasoning and garnish

Ground mustard, black pepper, dried onion and chicken bouillon round out the savoury flavour. Add them with the remaining ingredients, as directed.

French fried onions are optional and go on at the end. Adding them just before serving keeps their texture distinct from the creamy soup.

Recipe notes & tips

• Cube the processed cheese before you begin so it is ready to melt into the pot.
• Whisk the flour thoroughly into the butter and onion before pouring in the first portion of half-and-half.
• Scrape up any bits from the bottom of the pot when adding the first half-and-half.
• Stir often as the soup heats and comes to the boil.
• Add the French fried onions just before serving for a crisp topping.

Variations

• Extra vegetables: Stir in additional broccoli and simmer until it is heated through.
• Bread bowl: Ladle the finished soup into a hollowed bread loaf for serving.
• More pepper: Increase the black pepper to taste for a sharper seasoning.
• Crunchy finish: Add French fried onions at the table so they stay crisp.
• Sandwich pairing: Serve with a hot grilled sandwich for a fuller meal.

Common mistakes to avoid

• Adding all the dairy at once: add 1½ cups first with the flour, then add the remainder with the other ingredients.
• Skipping the whisking: whisk the flour into the first portion of half-and-half to help keep the base smooth.
• Leaving the pot unattended: stir often while bringing the soup to the boil so it does not catch.
• Stopping before the broccoli is hot: simmer until it is heated thoroughly.
• Adding the garnish too early: sprinkle on the French fried onions just before serving.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Reheat gently in a saucepan, stirring often; avoid a hard boil, which can affect the creamy texture.

Frequently asked questions