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  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 white onion, minced
  • 1 clove garlic, minced
  • 1 stalk celery, minced
  • 2 baby carrots, grated
  • 1 tsp kosher salt, plus
  • 1/2 teaspoon black pepper
  • 2 heaping TBLS flour
  • 2 cups chicken stock or broth, plus
  • 2 bay leaves
  • 6 cups fresh broccoli florets
  • 1 small Parmesan rind (optional)
  • 2 cups heavy whipping cream
  • 1 1/2 cups shredded sharp cheddar cheese, plus more for garnish

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This recipe for Broccoli Cheddar Cheese Soup may just be the best your ever tasted! Seriously, I am not just saying that because I created it. Well, maybe. Haha! It’s relatively easy to prepare and can be on your table in about thirty minutes, or so. If you love soup as much as I do, be sure to check out more of my most favored soup recipes!

When I wrote this recipe over a year ago, I am not ashamed to say that I used bread bowls I purchased from Panera. At the time, I was not even thinking I ever would (or could), make my very own sourdough bread bowls. With the help of Amanda (I Am Homesteader) and Joshua Weissman, I gathered up the courage and made my very first Artisan Sourdough Bread. The following week, I made my very own Sourdough Bread Bowls. They were beautiful!


Naturally, I created a short video of the making of this fabulous Broccoli Cheddar Cheese Soup on TikTok. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.


Heat up the olive oil and butter in a large pot. Add in the onions, garlic, celery and carrots. Season with kosher salt and black pepper. Soften the vegetables for about five minutes. Try not to brown.

Once the vegetables have softened, coat the vegetables with the flour. Cook off the flour taste. This will take a minute or two. Slowly whisk in the chicken stock. The mixture should not be too thick at this point. If it is, add a touch more chicken stock. If you want to make the soup vegetarian, replace the chicken stock with vegetable stock.

Add in the broccoli florets, bay leaves and Parmesan rind. Feel free to leave out the rind if you do not have one. However, I highly encourage you to buy a container at your local grocery store. Store in the freezer. Parmesan rinds are great additions to any soup. Brind to just under a boil. Turn down the heat. Allow to simmer uncovered, for about ten to fifteen minutes.


Remove and discard the bay leaves and Parmesan rind. Turn the heat back up to medium. Stir in the heavy whipping cream. Using an immersion blender, blend to your desired consistency. I’m not really into chunky. So, I blend to a smooth texture. This can also be done in a standup blender. Just be very careful. The mixture is HOT! Allow everything to heat through another five minutes. Once blended the soup will start to thicken just a bit.

Turn off the heat. Slowly. I mean very, very slowly, whisk in the shredded cheese. If you dump the cheese in all at once, it will clump. Slowly incorporating the cheese will produce a smooth and creamy soup. Taste for salt.

Serve up this fabulous Broccoli Cheddar Cheese Soup in bread bowls. Or, if you are keto-friendly, serve up in large bowls. Garnish with shredded cheddar cheese. ENJOY!


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!


Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest! THANK YOU!

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  1. […] Artisan Sourdough Bread. As I am writing this, I am experimenting with Sourdough Bread Bowls for my Broccoli Cheddar Cheese Soup. Using this same recipe, will yield five bread […]

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