Finn’s Broccoli Cheese Soup
My eldest son, Isaiah, is 10, and he has always been a picky eater. It’s been a trial to make things he will eat. However, my youngest son, Finn, is 6 and is an adventurous eater (he asked to go back to the restaurant that had crawdads so he could suck out the heads…something I won’t even do!). One day I made cheese soup, hoping to appeal to my older son, but neither of them would eat it…I was baffled. Then Finn told me it didn’t have broccoli in it…
Anyways, Finn loves broccoli cheese soup…just not cheese soup without broccoli. I don’t even know how that’s a thing, but despite the brain-confuggling confusion, here’s a recipe for broccoli cheese soup that I hope will appeal to anyone who likes cheese soup as long as it has broccoli in it.
Why This Soup Is So Good
Fresh broccoli stays vibrant and flavorful
Sharp cheddar gives it bold cheesy flavor
A touch of cream makes it silky
Carrots and onion add sweetness and depth
It’s rustic, comforting, and kid-approved — especially for Finn
Ingredients
For the Soup
4 tablespoons butter
1 medium yellow onion, finely diced
2 cloves garlic, minced
2 medium carrots, shredded
¼ cup flour
4 cups chicken broth
2 cups half-and-half
5 cups fresh broccoli florets, chopped
2 cups sharp cheddar cheese, freshly shredded
1 cup mild cheddar cheese, freshly shredded
½ teaspoon smoked paprika
Salt and black pepper, to taste
Optional Add-Ins
Pinch of cayenne for warmth
Crispy bacon on top
Extra cheddar for serving
Crusty sourdough bread bowls…do this
Instructions
1. Build the Flavor Base
In a large Dutch oven or heavy soup pot, melt the butter over medium heat.
Add the onion and carrots and cook for 5–6 minutes until softened and fragrant. Stir in the garlic and cook another 30 seconds.
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste.
2. Make It Creamy
Slowly whisk in the chicken broth until smooth.
Pour in the half-and-half and stir well.
Bring to a gentle simmer.
3. Cook the Broccoli
Add the broccoli and smoked paprika.
Simmer for 15–20 minutes until the broccoli is very tender.
For a thicker, creamier texture, use an immersion blender to blend just part of the soup — leaving plenty of broccoli pieces intact for that rustic homemade feel.
4. Add the Cheese
Reduce heat to low.
Slowly stir in the cheddar cheese a handful at a time until completely melted and silky smooth.
Season with salt and pepper to taste.
Carrie’s Prairie Tips
Always shred your own cheese — bagged cheese doesn’t melt as smoothly.
Don’t boil after adding cheese or it can become grainy.
A little smoked paprika gives subtle depth without overpowering the broccoli.
Serve in warm bowls with thick slices of buttered bread for the ultimate cozy dinner.
Creamy, cozy, rich with sharp cheddar, and packed with tender broccoli — this is the kind of soup that tastes like it simmered all day in Grandma’s kitchen. It’s hearty enough for dinner, especially with crusty bread, and has that velvety café-style texture without feeling overly heavy.
Why This Soup Is So Good
Fresh broccoli stays vibrant and flavorful
Sharp cheddar gives it bold cheesy flavor
A touch of cream makes it silky
Carrots and onion add sweetness and depth
It’s rustic, comforting, and kid-approved — especially by Finn