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bowl of broccoli cheese soup with a spoon and piece of bread sitting beside
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Broccoli Cheese Soup

Prep Time10 minutes
Cook Time33 minutes
Total Time43 minutes
Course: dinner, Main Course, Soup


  • 1/2 stick butter
  • 1 onion diced
  • handful of baby carrots cut into small sticks
  • 2 stalks celery diced
  • 3 cups chicken broth
  • 1 cup half and half
  • 1 cup milk
  • 2 heads fresh broccoli chopped
  • 1/3 cup cornstarch
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp dried thyme
  • pinch of nutmeg
  • 8 ounces Velveeta cheese cubed
  • 1 1/2 cups sharp cheddar cheese shredded, plus additional for garnish.
  • 1/2 tsp salt


  • In a large stock pot, melt butter over medium heat.
  • Saute onion in butter until onions are translucent, about 3-4 minutes.
  • Stir in chicken broth, half and half, broccoli, baby carrots, and celery. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until broccoli is soft and tender.
  • In a small bowl, whisk together milk and cornstarch. Pour this mixture into the soup pot and stir until soup starts to thicken (3-4 minutes).
  • Stir in pepper, garlic powder, thyme, nutmeg, and sea salt.
  • Drop the heat to low and stir in cubed Velveeta and sharp cheddar cheese.
  • Continue stirring until all of the cheese has melted.
  • Top each bowl of soup with a little extra shredded cheddar cheese and serve immediately.