Loaded with broccoli, carrots, potatoes and cheddar cheese, this soup is pure comfort on a cold night.

You know what’s better than ordering your favorite broccoli cheese soup when eating out? Making a big pot of it for your family on a cold night and staying in. We love this soup!

What you need to make the best broccoli cheese soup for a crowd:

2 cups fresh broccoli florets
1 cup fresh broccoli florets, chopped fine
2 large carrots, peeled sliced into thin rounds
3 potatoes (medium size), peeled and cubed
1 small yellow onion, diced fine
1/2 teaspoon garlic minced
1 1/2 cup sharp cheddar cheese, grated plus more for garnish
1 stick butter (1/2 cup)
1/4 cup flour
1 cup whole milk
1 cup heavy cream
4 cups water
4 teaspoons Chicken Flavor (or Vegetable Flavor) Better than Bouillon
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon smoked paprika *optional
1/2 teaspoon dry mustard *optional
pinch cayenne pepper

How to make Broccoli Cheese Soup (recipe)

In a large heavy bottom pot add the stick of butter and the onions and cook on medium heat until the butter melts and the onions become translucent. Add in the minced garlic and cook until the garlic is fragrant.
Add in the flour and stir with the butter, onion and garlic. Whisk constantly until the flour blends smooth into the butter to make a roux.
Pour in the water and add the better than bouillon flavor, stir until combined.
Pour in the milk and the cream, stirring constantly.
Add in the carrots, broccoli, potatoes and simmer. Add in the salt, pepper and seasonings along with the grated cheese. Continue to stir with a rubber spatula and scrap the bottom of the pot to keep anything from sticking to the bottom of the pot.
Serve warm with more grated cheddar and crispy bacon crumbles if you prefer.

Soup will keep in an airtight container up to 1 week.

Broccoli Cheese Soup

Pure creamy comfort Broccoli Cheese Soup with potatoes and carrots. This soup is one of our favorites on a cold night.

Author Kami - NoBiggie.net

Ingredients

2 cups fresh broccoli florets
1 cup fresh broccoli florets chopped fine
2 large carrots peeled sliced into thin rounds
3 potatoes (medium size) peeled and cubed
1 small white or yellow onion diced fine
1/2 teaspoon garlic minced
1 1/2 cup sharp cheddar cheese grated, plus more for garnish
1 stick butter (1/2 cup)
1/4 cup flour
1 cup whole milk
1 cup heavy cream
4 cups water
4 teaspoons Better Than Bouillon chicken or vegetable flavor
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon smoked paprika *optional
1/2 teaspoon dry mustard *optional
pinch cayenne pepper

Instructions

In a large heavy bottom pot add the stick of butter and the onions. Cook on medium heat until the butter melts and the onions become translucent. Add in the minced garlic and cook just until the garlic is fragrant.
Add in the flour and stir with the butter, onion and garlic. Stir constantly until the flour blends smooth into the butter to make a roux.
Pour in the water and add the better than bouillon flavor, stir until combined.
Pour in the milk and the cream, stirring constantly.
Add in the carrots, broccoli, potatoes and simmer for 15 to 20 minutes. Add in the salt, pepper and seasonings along with the grated cheese. Continue to stir with a rubber spatula and scrap the bottom of the pot to keep anything from sticking to the bottom of the pot. Soup is ready when the potatoes are fork tender.
Serve warm with more grated cheddar and crispy bacon crumbles if you prefer.

Recipe Notes

Soup will keep in an airtight container up to 1 week.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

To finish the soup off, add more grated cheddar cheese and crispy bacon crumbles if you’d like! I’d love to know what’s your most favorite soup to order when eating out?