Broccoli Cheese Chowder
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Broccoli Cheese Chowder puts the word 'comfort' in comfort food. This delicious soup is loaded with cheese, potatoes, cream, and yummy broccoli.
What's Special About This Recipe?
There are many types of broccoli soup out there, but this one is my favorite. In fact, it's one of the soups I remember most from childhood.
As soon as the weather starts changing from summer to fall, I dream of making Broccoli Cheese Chowder.
I'm not a fan of big pieces of broccoli in my soup, and since I like everything to cook quickly, this recipe is made with frozen chopped broccoli. I've made it with fresh broccoli too, but frozen works well in this dish.
Ingredients
You'll love how fast Broccoli Cheese Chowder comes together. Simply gather your ingredients first, and you'll be slurping soup in no time!
For this recipe, you'll need butter, onion, white potatoes, frozen broccoli, carrot, chicken or vegetable broth, cornstarch, cheddar cheese and heavy cream.
Instructions
Pull out your dutch oven (ad) or soup pot, and begin by sautéing chopped onion in butter over medium heat.
Grate a carrot and add it to the pot. Next, add 32 oz. of chicken or vegetable broth.
Stir in the broccoli and potatoes and cook over medium low heat for 30 minutes until veggies are tender.
Once the veggies are soft, cut the heat down and stir in the shredded cheddar. Mix cornstarch with water to make a paste. Add the cornstarch, cook for a few minutes and stir well.
Take soup off heat. Finish by adding heavy cream and stir well. Finally, add ¼ teaspoon of pepper seasoning. Do not allow soup to boil or it may curdle.
Serving Suggestions
Garnish Broccoli Cheese Chowder with extra cheese or grated carrot, and serve with a cake of Southern Cornbread for an awesome meal your family will love!
More Soups to Love
- Vegetable Beef Soup
- Creamy Corn Chowder
- Fire Roasted Tomato Soup
- Hungarian Mushroom Soup
- Chicken Gnocchi Soup
- Shortcut Chicken and Dumplings
Recipe Card
Broccoli Cheese Chowder
*See notes in blog post for detailed tips, photos and instructions.
Equipment
Ingredients
- 2 Tbsp. butter
- 1 small sweet onion diced
- 1 large carrot shredded
- 32 oz. carton chicken or vegetable broth
- 16 oz. frozen chopped broccoli
- 3 white potatoes peeled and cubed
- 8 oz. sharp cheddar shredded (reserve some for garnish)
- 2 Tbsp. cornstarch mixed with 2 Tbsp. water until smooth
- ½ cup heavy cream
- ¼ tsp. pepper seasoning
Instructions
- In a dutch oven, (ad) melt butter over medium heat.
- Add diced onion and sauté until tender.
- Add carrots and stir.
- Add chicken or vegetable broth and bring soup to a boil.
- Add broccoli and potatoes. Reduce heat to medium low.
- Cook for 30 minutes on medium low heat until veggies are tender.
- Add cheddar cheese and stir until melted.
- Mix cornstarch with water until smooth. Add to soup and stir well.
- Cut off heat and add heavy cream to soup. Stir well.
- Finish by adding a dash of pepper seasoning blend.
- Serve piping hot and garnish with extra shredded cheese.
Video
Notes
- Use vegetable broth instead of chicken to make this soup vegetarian.
- If soup appears to be too thick, add a little water or milk.
- Serve Broccoli Cheese Chowder with a cake of cornbread for an amazing meal!
- After adding cream, do not allow soup to boil or it may curdle.
Nutrition
Nutrition info is an auto generated estimate.
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Broccoli Cheese Chowder was featured on South Your Mouth and Cheap Vegetarian Meals by Moon and Spoon and Yum!
Hello Debi !
I want to try this Broccoli Cheese Chowder soup recipe. It seems like a healthy comfort food recipe.
It sounds so good especially with this icy cold weather we are having this winter in Western North Carolina.
Being single I must confess I am still learning about cooking and ingredients, and I suppose this seems a bit dumb, but I have a question about one of the ingredients : What is Pepper Seasoning Blend ?
Hey Steve. That's a really good question, so no worries! Some people call it Seasoned Pepper which is mainly just a black pepper and paprika blend. You can also use plain black pepper as a substitute. Which ever you prefer!
I gave this recipe a go cha get a little bit by adding non dairy cream and I did use the shredded cheddar instead of Velveeta. When I go out for soup I usually get broccoli cheddar if they have it. Usually recipes I try out that say award winning or the best... it comes out like garbage and doesn't work. This recipe was by far the best one I've had. Way better than any if the restaurant ones. 🙂
So good to hear! Love that you enjoyed this recipe so much!
This is my favorite fall soup-so good!
The video addition to this great recipe makes it so much fun! Keep up the amazing work, Debi.
Thanks so much, Jo! I'm so glad you like it! 🙂
Love this recipe and the video how to is amazing! Thanks Debi!♥️
Yay! Thanks Beth! Special props to Andrew Anderson Films for making my first video! 🙂
Delicious! I wanted it to go farther with what I had so I added extra potatoes, more broth and carrot. I also just eyed up the cheese to taste, we devoured it! Thank you 😊
Thanks Alaina! I'm so glad you liked my recipe. It's one of my favorite soups! 🙂
I love to make broccoli cheese soup, but have never thought to add potatoes. Can't wait to try this.
Thank you! The potatoes give it an extra boost of flavor that I love. Enjoy! 🙂
Great easy recipe. Just a hint...I started using instant potato flakes to thicken my soups. They add a good flavor, especially to veggie soups.
Thanks PattiAnn! Thanks for the tip! 🙂
Looks amazing Debi!!
Thanks, Erin! And, thanks for the new link up!