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Broccoli Cheese Soup

The most delicious Broccoli Cheese soup you will ever eat!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Author Life in the Lofthouse


  • 2 bunches of fresh broccoli enough for 4 cups chopped florets
  • 4 cups vegetable or chicken stock
  • 2 cup shredded carrots
  • 1 large white onion chopped
  • 3 cloves garlic minced
  • 2 bay leaves
  • 2 cups half and half or heavy cream
  • 6 Tablespoons all-purpose flour
  • 6 Tablespoons butter
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper
  • 2 cups freshly grated sharp cheddar cheese divided
  • 1 cup freshly grated gouda cheese


  • In a large pot, over medium-high heat, add the vegetable (or chicken) stock, the chopped broccoli, carrots, onion, garlic and bay leaves. Stir and cook mixture for 20 minutes, or until veggies are tender. Once tender, remove the bay leaves.
  • In a separate large pot, melt the 6 Tablespoons of butter over medium heat. Slowly whisk in the 6 Tablespoons of flour. Once mixture is golden then pour in the broth and veggies. Continue to whisk mixture to incorporate the roux. Stir in the 2 cups of half and half and stir to combine mixture. Sprinkle in the garlic salt, nutmeg, basil and cayenne.
  • Reduce heat to medium-low and simmer soup for 20-30 minutes or until thoroughly heated. Stir in 1 cup of the cheddar cheese and all the gouda cheese. Remove from heat.
  • If soup is too thick, you can thin it out with a little milk or water.
  • Serve soup in individual bowls and top with more cheddar cheese. Enjoy ♥