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Broccoli Cheese Soup

Broccoli cheese soup is easy to make and you’ll need to spend only 40 minutes to prepare it. It’s loaded with fresh broccoli and is super creamy thanks to half and a half and cheddar cheese. It’s absolutely perfect comfort food and you couldn’t stop eating it.
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Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4


  • 1 cup onion, finely chopped
  • ½ tbsp garlic, minced
  • 1 tbsp butter
  • 4 cups chicken stock
  • 6 cups broccoli florets
  • 1 cup julienned carrots
  • ⅓ tsp ground nutmeg
  • ½ tsp sea salt
  • 5 cups mild cheddar, shredded
  • 3 cups half & half


  • Melt butter in a pot, add onion, garlic and salt and saute until onion is soft and translucent.
  • Add chicken stock and nutmeg to the pot and bring to a simmer. Throw in broccoli florets and julienned carrots and cook for approximately 10-15 minutes or until tender.
  • Add shredded cheddar in small amounts. Stir constantly until you use all the cheese. Pour in half & half and continue to stir on low. Don’t boil, heat just until the soup is heated through and all ingredients are coupled.
  • Share between bowls and serve with some more shredded cheese on top if you want.


  • You can easily prepare this broccoli cheese soup recipe in an instant pot. First you need to saute onion, garlic, and salt in butter on saute mode until onion is translucent. Then stir in chicken stock, nutmeg, broccoli, and carrots. Cover and cook on manual, high-pressure mode, for 3 minutes. When time finishes, hit 'cancel' and add cheese in small amounts, stirring constantly. Pour in half & half and continue to stir until all everything is incorporated and the soup is heated through.

  • Experiment adding different vegetables to change the soup slightly according to your taste. Optional, you may add cauliflower florets, sliced bell pepper or diced potatoes.

  • Also, you can make this recipe vegetarian, just use vegetable stock instead of chicken stock.

  • For better results, shred the cheese by yourself, it melts much better than pre-shredded one.
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