Broccoli Cheese Soup

a good day for soup

Well, it has been colder here than I expected for the end of September-beginning of October. On our first snow, I decided it was a great day for soup. I have made broccoli cheese soup before, but this time I created my own recipe-and boy is it delicious!

Speaking of Soup…..

Reuben Soup

My husband loves a good soup. I find that mostly he enjoys a creamy broth. Speaking of soup, I am going to have to share my mom’s Reuben soup with you. It is glorious.

May I also share a recipe from a young lady who I don’t think is on twitter anymore, but it is wonderful. Its great for this sort of weather, as it is Eastern European. It is called Borscht. See the recipe here. And lady who sent me this recipe, since you aren’t on twitter anymore…if you are out there reading this, I miss you!

But, back to the subject at hand…broccoli cheese soup.

Can I Use Low Sodium Broth

Ladies, if you are watching your weight (NO…I DO NOT CARE IF YOU ARE OR NOT…NO JUDGEMENT)….I would go with low sodium chicken broth. Sodium allows the body to retain water–which can add pounds. This soup is flavorful enough, I do not think you are missing anything by substituting for low sodium broth. May I do you a favor and suggest Swanson broths? I have bought many different brands, yet their flavor is the best.

broccoli cheese soup

Broccoli Cheese Soup

Rich creamy broccoli cheese soup
Prep Time 10 mins
Cook Time 4 hrs
Course Main Course
Cuisine American
Servings 10


  • slow cooker
  • skillet


  • 1 large carrot shredded
  • 1 large yellow onion chopped finely
  • 2 tbsp butter
  • 32 ounces chicken broth
  • 4 cups milk whole is recommended for creaminess
  • 3 cups sharp cheddar shredded
  • ½ cup mozzerella shredded
  • 2 broccoli heads finely chopped
  • 2 tbsp Italian Seasoning


  • In a pan saute the carrot, Italian Seasoning, and onion until soft
  • In a slow cooker, add the chicken broth and the sauteed mixture.
  • Add milk, sharp cheddar, and mozzerella to slow cooker
  • Cook on high for 2 hours, stirring occasionally. (I usually set a timer for 30 minutes to remind me to stir)
  • After 2 hours, add the broccoli, and cook an additional 2 hours


You can use low sodium broth as a substitute if you would like.
For lower calories, you can use 1% milk. Anything else would lose the true creamy flavor and texture.


  • 1 lg fresh carrot, shredded
  • 1 yellow onion, chopped finely
  • 2 tbsp butter
  • 2 tbsp Italian Seasoning
  • 32 oz chicken broth
  • 4 c milk (I used 1% and it was fine, but for more richness you can use whole)
  • 3 c sharp cheddar
  • 1/2 cup mozzerella
  • 1-2 broccoli florets finely chopped

In a pan, saute the carrot, Italian seasoning, and onion until soft. In a slow cooker add the chicken broth, carrot, onion, butter, seasoning. Add milk, sharp cheddar, mozzarella to a slow cooker. Cook on high for 2 hours, stirring occasionally (I set a timer for 30 minutes). After 2 hours, add broccoli, and cook for an additional 2 hours.

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