Pioneer Woman Broccoli Cheese Soup Recipe

So, Pioneer Woman Broccoli Cheese Soup — this is that rich, creamy, cheese-loaded soup you make when you need to feel warm and emotionally supported. It’s cozy in a bowl. Like that sweater you won’t wash because it’s perfectly broken in. Budget-friendly, stupid simple, and yeah, it might remind you of the Panera version — but better. Because it’s yours.

Ingredients Needed

• ½ cup butter: yeah, it’s a lot. That’s the point.
• 1 whole onion, diced: flavour base. Try not to cry, or just lean in.
• ⅓ cup flour: thickens everything up.
• 4 cups whole milk: don’t use skim. Just don’t.
• 2 cups half-and-half: double creamy. Worth it.
• Pinch of nutmeg: it’s weird, but trust me — don’t skip.
• 4 heads broccoli, cut into florets: stems are fine too if you chop small.
• Dash of salt + lots of black pepper: seasoning matters here.
• 3 cups grated cheese (cheddar/jack/etc.): whatever combo you love. Sharp cheddar hits.
• 2 cups chicken broth (optional): if it gets too thick or gloopy, this saves it.

How To Make Pioneer Woman Broccoli Cheese Soup

Make the base:
In a big ol’ pot, melt the butter over medium heat. Add the onion and cook it till it’s soft — like 3–4 mins. Sprinkle the flour on top and stir it in. Let that cook a minute or two, don’t skip that or it’ll taste floury later.

Add liquids + broccoli:
Pour in the milk and half-and-half slowly while stirring so it doesn’t go lumpy. Add your pinch of nutmeg. Then dump in the broccoli, a lil salt, and tons of black pepper. Cover the pot and lower the heat.

Simmer time:
Let it hang out for 20–30 mins, low and slow. The broccoli will get soft — like fork soft. You can poke it and it gives in. That’s when you add the cheese. Stir it in and watch it melt. Don’t panic if it’s thick — that’s what broth is for.

Texture your way:
You’ve got options. Leave it chunky (honestly lovely), mash it a little with a potato masher, or go full blender mode for that smooth café-style finish. If you blend it, warm it back up and thin it with broth if needed.

Recipe Tips

• Use full-fat dairy — lighter versions will taste sad.
• Grate your own cheese — pre-shredded doesn’t melt right.
• Nutmeg is sneaky-good — don’t leave it out, even if you doubt me.
• Add broth last — only if it’s thicker than you want.

How to Store & Reheat

• Room Temp: Don’t leave out longer than 1 hour.
• Fridge: Store in a lidded container up to 4 days.
• Freezer: Freeze in portions — it’ll separate slightly but comes back together when reheated.
• Reheat: On stove low and slow. Add broth or milk if it’s thickened too much.

Nutrition Facts (Approx. per 1½ cup serving)

• Calories: 420
• Sodium: 510mg
• Protein: 14g
• Fat: 34g
• Carbs: 18g
• Fibre: 3g
• Sugar: 8g

FAQs

Pioneer Woman Broccoli Cheese Soup Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

420

kcal

Creamy broccoli cheese soup loaded with cheddar, silky from milk and butter, with just a touch of nutmeg to round it all out — comfort food in a bowl.

Ingredients

• ½ cup butter

• 1 onion, diced

• ⅓ cup flour

• 4 cups whole milk

• 2 cups half-and-half

• Pinch of nutmeg

• 4 heads broccoli, chopped

• Salt and black pepper

• 3 cups grated cheese (cheddar/jack)

• Up to 2 cups chicken broth (optional)

Directions

• Sauté onion in butter 3–4 mins. Add flour, cook 1–2 mins.
• Stir in milk + half-and-half. Add nutmeg, broccoli, salt, pepper.
• Cover and simmer 20–30 mins until broccoli is soft.
• Stir in cheese until melted.
• Serve chunky, mashed, or blended. Add broth if too thick.

Notes

• Use full-fat dairy for best taste and texture.
• Grate cheese yourself — pre-shredded clumps.
• Broth is optional — only add if soup gets too thick.
• Soup thickens after chilling, reheat with milk or broth.