Posts feature partner companies & may be sponsored. Post contains affiliate links & I will be compensated if you make a purchase after clicking on links. As an Amazon Associate I earn from qualifying purchases.
This weekend I went to our local farmer’s market and was surprised to find a local farmer still offering fresh broccoli. He said this was his last batch until fall since the weather has been so warm already. I grabbed a pound of it and came home to make this fresh broccoli cheese soup recipe. Broccoli and cheddar go brilliantly together and this is an easy one-pot meal that is nice and filling. It’s a great addition to your Meatless Monday recipe lineup as well! Doesn’t it look heavenly?
Fresh Broccoli vs Frozen
Personally, I try to buy fresh broccoli whenever I can rather than frozen. I really just don’t care for frozen broccoli. Sometimes I can find it locally and in season. Occasionally I actually find organic broccoli but that is usually pretty rare.
Most of the year I just deal with the fact that my fresh broccoli is probably coming from someplace far away. I wish that wasn’t the case but broccoli does not particularly like the heat of the south!
You could probably make this broccoli cheese soup recipe with frozen broccoli. Just thaw it out first and cook it a little bit less since it usually isn’t as firm as fresh broccoli.
If you live in a cooler climate, you could grow broccoli in your organic backyard garden and have an endless supply for this fresh broccoli cheese soup. I tried growing it here once but couldn’t plant it until October and by the time it was ready for harvesting in January there was snow on it!
This is a hearty soup and we had it for dinner with some corn muffins and were quite satisfied. You could certainly serve it as part of a larger meal just make sure you serve smaller bowls. This recipe fed 4 adult-sized people with no leftovers.
Shredding the carrots
Preparing the shredded carrots for this broccoli soup is probably the most time-consuming part of the recipe, however, if you have a food processor, it goes MUCH faster. I have an 8-cup Cuisinart Food Processor and it can shred several carrots in mere seconds. It would take me half an hour to do that with my box grater.
So, whichever way you choose to shred them, you will need to shred a couple of large carrots to make this soup.
More homemade soup recipes
Love a good homemade soup? Try a few of these soup recipes as well!
- Love Italian flavors? Make my Italian Bell Pepper Soup. It’s loaded with fresh bell peppers, this is a hearty soup recipe loaded with Italian herbs and topped with fresh Parmesan cheese.
- Try my pureed vegetable soup recipe, loaded with healthy vegetables and made creamy with the addition of coconut milk.
- Pressed for time? Make a simple egg drop soup recipe this week.
Fresh Broccoli Cheese Soup Recipe
This homemade broccoli cheese soup is made with plenty of fresh broccoli and shredded carrots. It is rich and creamy with loads of cheddar cheese and the fresh rosemary gives it a savory finish.
- 1/4 cup butter
- 1 1/2 cups shredded carrots
- 3 cups fresh broccoli florets, small
- 1/2 large onion, chopped (about 3/4 cup)
- 1/4 cup flour
- 1 tsp fresh or dried rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups vegetable stock
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- In a large pot, heat butter over medium high heat
- Add the carrots, onion, and broccoli and saute 5 minutes or until broccoli is just starting to get tender
- Add in the flour, salt, pepper, and rosemary and stir to coat the vegetables.
- Pour in the stock, milk, and cream and stir until slightly thickened (about 5 to 10 minutes.
- Add in the shredded cheddar and stir until melted.
- Remove from heat and serve.
Amount Per Serving: Calories: 265Total Fat: 13gCarbohydrates: 19gProtein: 17g
Like this Fresh Broccoli Cheese Soup Recipe? Pin it for later!
Looking for more fresh broccoli recipes?
Try this broccoli apple salad!
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.