Broccoli and Cheese Spring Soup Recipe

Give it up, my cheesy friend! You cannot resist the call of this Broccoli and Cheese Spring Soup. It’s waving at you from the stove, all creamy and dreamy and packed with green goodness. If you love easy, comforting soups, you should definitely try my 10-minute prep Crock Pot lasagna soup for another simple, crowd-pleasing meal.

I am literally obsessed. This isn’t just soup. It’s a hug in a bowl. It’s the answer to a rainy day, a grumpy toddler, or just a serious need for something that tastes like pure comfort. Let’s make it together!

Recipe Overview

• Cuisine: American Comfort Food
• Category: Soup
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4-6 big, happy bowls

Do You Love This Recipe Too?

Okay, real talk. My nephew used to run from anything green. I’m talking full-on dramatic retreat.

Then I made this soup. He took one skeptical sip. His eyes got wide. He asked for a whole bowl. Now he requests it by name! That’s the magic. It turns broccoli florets into a kid-friendly superstar. That story makes my heart so full every single time.

My Shopping List for This Recipe

Grab your cart! We’re going for fresh, simple stuff that makes magic happen. The star players are broccoli and cheddar, but don’t forget the supporting cast!

Let’s Get Your Ingredients Ready

Chop, measure, and get it all on the counter. This makes the cooking part a total breeze, I promise!

• 3 tablespoons butter
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup milk (whole or 2%)
• 1 cup half-and-half or heavy cream
• 4 cups fresh broccoli florets (cut small!)
• 1 teaspoon dry mustard powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 3 cups shredded sharp cheddar cheese
• Extra shredded cheese for topping

Bringing This Recipe to Life (Step-by-Step)

Put on some fun music! This is where the kitchen party starts. Follow these steps and you’ll have perfect soup.

1. Melt the butter in a big soup pot over medium heat. Add the diced onion and carrots. Cook for 5-7 minutes until they start to get soft.
2. Add the minced garlic and cook for just one more minute until it smells amazing.
3. Sprinkle the flour over the veggies. Stir it constantly for about 2 minutes. This cooks the flour taste out and makes our soup thick and luscious.
4. Slowly pour in the broth while whisking like crazy. This stops lumps! Bring it to a gentle simmer.
5. Add the milk, half-and-half, broccoli florets, mustard powder, and paprika. Stir it all together.
6. Let it simmer for 12-15 minutes. The broccoli should be tender but still bright green. Taste it! Add salt and pepper until it’s just right for you.
7. This is the critical step: Turn the heat to LOW. Slowly stir in the shredded cheddar, one handful at a time. Let each handful melt completely before adding the next. This keeps it smooth, not grainy.
8. Once all the cheese is melted in, give it one final stir. Ladle it into bowls and top with more cheese. Come to Mama!

Fun Variations to Try Next Time

Made it once? Awesome! Now let’s play. Here are my favorite twists. For a completely different creamy, veggie-packed experience, my creamy vegetarian lasagna soup is a dreamy and delicious option.

Add a diced potato with the carrots for an even heartier soup. Try smoked gouda or pepper jack cheese instead of cheddar for a different flavor kick. Stir in a cup of cooked, shredded chicken at the end for a full meal.

Recipe

Broccoli and Cheese Spring Soup Recipe

Make Broccoli and Cheese Spring Soup Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 15 min | Cook: 25 min | Total: 40 min

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• 3 tablespoons butter
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup milk (whole or 2%)
• 1 cup half-and-half or heavy cream
• 4 cups fresh broccoli florets (cut small!)
• 1 teaspoon dry mustard powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 3 cups shredded sharp cheddar cheese
• Extra shredded cheese for topping

Bringing This Recipe to Life (Step-by-Step)

1

Melt the butter in a big soup pot over medium heat. Add the diced onion and carrots. Cook for 5-7 minutes until they start to get soft.

2

Add the minced garlic and cook for just one more minute until it smells amazing.

3

Sprinkle the flour over the veggies. Stir it constantly for about 2 minutes. This cooks the flour taste out and makes our soup thick and luscious.

4

Slowly pour in the broth while whisking like crazy. This stops lumps! Bring it to a gentle simmer.

5

Add the milk, half-and-half, broccoli florets, mustard powder, and paprika. Stir it all together.

6

Let it simmer for 12-15 minutes. The broccoli should be tender but still bright green. Taste it! Add salt and pepper until it’s just right for you.

7

This is the critical step: Turn the heat to LOW. Slowly stir in the shredded cheddar, one handful at a time. Let each handful melt completely before adding the next. This keeps it smooth, not grainy.

8

Once all the cheese is melted in, give it one final stir. Ladle it into bowls and top with more cheese. Come to Mama!

Notes

Enjoy your homemade Broccoli and Cheese Spring Soup Recipe!

Nutrition Information

Calories: ~450 per serving

Fat: 32g

Saturated Fat: 20g

Cholesterol: 95mg

Sodium: 900mg

Carbohydrates: 20g

Fiber: 3g

Sugar: 7g

Protein: 20g

Did You Make This?

Leave a review and tag us on social media!

How to Store, Freeze, and Reheat

This soup is fantastic for leftovers! Just follow these simple tips.

Let it cool completely. Store it in an airtight container in the fridge for 3-4 days. To freeze, portion it into freezer-safe bags or containers for up to 2 months. Thaw in the fridge overnight. Reheat it gently on the stove over low heat, stirring often. Add a splash of milk or broth if it seems too thick.

NUTRITION INFORMATION

• Calories: ~450 per serving
• Fat: 32g
• Saturated Fat: 20g
• Cholesterol: 95mg
• Sodium: 900mg
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 7g
• Protein: 20g

A Quick Q&A on This Recipe

Can I use frozen broccoli?

You bet! No need to thaw. Just toss the frozen florets right in. You might need to simmer for a couple extra minutes.

My soup is too thick! Help!

No worries! This is an easy fix. Just whisk in a little more broth or milk until it’s the perfect, creamy consistency for you.

Why did my cheese get stringy?

The heat was too high! Always add cheese on low heat. And shred your own cheese from a block. The pre-shredded kind has stuff on it to prevent clumping, which can make your sauce grainy.

Seriously, you guys. This soup is my ultimate comfort food. It’s cozy, it’s cheesy, and it makes everyone at the table smile. I make it at least twice a month, and I never get tired of it. If you’re looking for a lighter but equally comforting option, my healthy lasagna soup is light, nutritious, and totally satisfying.

I can’t wait to hear how yours turns out! Did your kids gobble it up? What cheese did you use? Please leave a comment and a rating below to let me know what you think!