Broccoli Cheese Soup

Because it’s gettin’ all cold (ok, fine, cool) outside….
Broccoli Cheese Soup | Dixie Chik Cooks
I just got back from Kissimmee, Florida competing at Food Fight Write/World Food Championships where it was 90 damn degrees and humid as all hell. In November.
20151104_080540 (I placed BTW!!!).
World Food Championships | Blogger Division I was sweating my ass off. EVERY.DAY.

The weather wasn’t much different when I got home. I think we’ve been at about 80 for the last three days, but today shit changed. Here in Alabama, our weather can be pretty unpredictable. Sometimes you can wear shorts during Christmas, and other times it may be 60 degrees in late May when the pool just opened. The high is 59 today. We call that kind of weather “Only In Alabama” weather. You never know what to expect here. 

So, I took the opportunity to make some soup before it’s 90 degrees again. I have two favorites – one is Broccoli Cheese and the other is Tomato Basil. <— Please make that, by the way, and you’re welcome. Broccoli Cheese Soup | Dixie Chik Cooks Anyway, I’ve made this soup several different ways. I finally settled on whole milk, evaporated milk, a little chicken broth, broccoli, lots of shredded white cheddar, of course, along with a few other things. The cheese I went with this time is Cabot’s Farmhouse Reserve because it’s basically crack-like. There’s no “getting enough” of this cheese. I’m sure I’ll say that about the White Oak or Alpine soon because I’m truly addicted and I can’t stop myself. Maybe I have a problem. 

I’ve used cheddar, Muenster, etc., in the past, but this time I had to go full on Cabot
BRo I also added some cayenne because I have to have some kick. I just can’t help it. 

Here’s your printable-

Broccoli Cheese Soup


  • 3 tbsp salted butter
  • 1/4 white onion, diced
  • 12 oz broccoli florets, chopped
  • 2 cups whole milk
  • 1 can evaporated milk
  • 1/4 cup chicken broth, plus more if needed
  • 3 cups Farmhouse Reserve White Cheddar Cheese
  • 1 tbsp cayenne pepper
  • 2 tbsp seasoned salt
  • 1 tbsp coarsely ground pepper


  • Melt butter in a dutch oven over medium heat, add onion and saute.
  • Add remaining ingredients and bring to a low boil; reduce heat and cover.
  • Simmer for 20 minutes, stirring every few minutes to keep it from sticking. Add more chicken broth as needed if it gets too thick.


This is optional - I pulsed the soup ingredients in my food processor because I like it uniform in texture. You don't have to do this, but to get the soup smooth like in my photos, that's what you'll need to do.

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  1. Not many soups are better than this, except maybe tomato! It is supposed to snow in the next few days and this would be perfect. At least for me. Hubby has that broccoli thing going, but it looks like the cheese would make up for that!
    Abbe @ This is How I Cook recently posted..Roasted Carrot Dip with Hazelnut and Raisin Topping and They Don’t Have This in China

  2. Such a classic recipe, looks smooth and delicious! The way you describe that cheese makes me think I’ll have to try to find it and make this 🙂
    Mary @ LOVE the secret ingredient recently posted..Garlicky Chicken With Lemon-Anchovy Sauce

  3. I could live on broccoli cheddar soup. I’m dying to try yours now and I know there’s no way in hell I’ll find that cheese here. I’ll do my best and make do. 🙂
    Maureen | Orgasmic Chef recently posted..In My Kitchen, November 2015

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