Broccoli and cheese are a match made in heaven. This recipe for Broccoli Cheese Soup is healthy, but also rich and cheesy enough to feel like comfort food. If you’re looking to keep it a little more diet-friendly, you can use low-fat milk and reduced-sodium chicken broth. If you want to make it more decadent, try adding bacon!

Leftover soup will stay good in the refrigerator for 3-4 days, but let’s face it: there probably won’t be leftovers.

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Broccoli Cheese Soup Recipe

  • Author: Seal the Seasons Staff


16oz (2 Bags) Seal the Seasons Frozen Broccoli Florets, thawed

5 Tblsp. butter

1 Onion, chopped

2 Cloves Garlic, chopped

3 Carrots (sliced or diced according to preference)

1/4 Cup Flour

2 Cups Milk

2 Cups Chicken Broth

1 Bay Leaf

Salt and Pepper

1/8 Tsp. Paprika

1/4 Tsp. Nutmeg

8oz shredded cheese (we recommend white cheddar)


STEP 1: Melt butter in a large saucepan or soup pot. Add onion, garlic, carrots, and pinch of salt. Cook over medium-low heat for 5 minutes, or until tender.

STEP 2: Whisk in flour. Slowly add milk and continue to whisk until well combined and there are no clumps.

STEP 3: Stir in chicken broth, add bay leaf, and turn up heat to high; bring soup to a boil.

STEP 4: Add the broccoli florets, salt and pepper to taste, and cook over medium heat for 20 minutes.

STEP 5: When broccoli is soft, use an emersion blender to liquify the soup so it’s thick and creamy. Reduce heat to low and add the grated cheese; stir until melted and completely combined.

STEP 6: Add paprika and nutmeg to taste.

STEP 7: Remove from heat and serve.