Broccoli and Cheese Soup

Soup season is upon us, and this broccoli cheese soup has the best cheesy flavor and creamy texture for the perfect comfort food.

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Sometimes the best things in life are simple, and this broccoli cheese soup is just one of those recipes that don’t need any bells or whistles to taste amazing! It’s hands down one of the yummiest comfort food recipes packed with great flavor that you’ll ever taste.

What Is Cheddar Broccoli Soup Made Of?

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Rich, creamy, and irresistibly indulgent: that’s what broccoli cheese soup tastes like.

Imagine soft pieces of broccoli bathed in a lusciously smooth cheddar cheese broth.

That first bite is an explosion of flavors, as the sharp notes of aged cheddar tingle on your taste buds, and the fresh-cut broccoli punctuates every spoonful.

To make this cozy meal, you’ll need:

• 8 tablespoons of salted sweet cream butter
• 1 cup of finely chopped sweet yellow onion
• 1 tablespoon of fresh minced garlic
• 1½ teaspoons of kosher salt
• 1 teaspoon of fresh cracked black pepper
• ⅓ cup of all-purpose flour
• 2½ cups of chicken broth
• 2 cups of whole milk
• 1 cup of heavy cream
• 4½ cups of fresh broccoli florets
• 3½ cups of fresh shredded extra sharp cheddar cheese (+ ¼ cup for optional garnish)
• ½ cup of shredded parmesan cheese

PRO TIP:

It is best to grate your own cheese in this creamy soup recipe. Pre-shredded cheese comes coated with a preservative, which prevents it from melting well.

Broccoli Cheddar Soup Recipe Substitutions And Additions

BROTH: You can substitute vegetable broth for chicken broth in this easy broccoli cheese soup recipe.

CHEESE: White sharp cheddar cheese is a great option in place of yellow cheddar, but it will not have that same golden color.

CREAM: You can substitute half and half for the heavy cream, but the heavy cream is what makes this broccoli and cheese soup taste so rich.

How to Make Broccoli and Cheese Soup

Making soup is such a comforting experience, and this cheesy broccoli soup is no different.

Once you soften the onions in your pot, you can add the broth and milk to start the creamy soup base. Next, the broccoli gets added and simmers away until soft.

Finally, mix in the cheese until deliciously melted before serving. Our directions below will walk you through the steps.

STEP ONE: Using a 4 to 5-quart heavy-bottomed stockpot over medium-high heat, melt butter.

STEP TWO: Add the chopped onion and cook uncovered for 4 to 5 minutes, or until the onion is softened and translucent, stirring constantly.

STEP THREE: Lower the heat to medium-low and add the garlic, salt, and pepper. Cook for 1 minute, stirring constantly.

STEP FOUR: Add the flour, and cook for 1 minute, stirring the flour mixture constantly.

STEP FIVE: Whisk in the chicken broth, milk, and heavy cream. Continue to whisk to combine and break up any lumps.

STEP SIX: Lower the heat to low heat and allow the soup to begin to thicken and slightly bubble.

STEP SEVEN: Add the broccoli. Continue to stir occasionally to keep the soup from scorching. Cook for 10 to 12 minutes or until the broccoli softens. 

STEP EIGHT: Remove the soup from the heat. Stir in the shredded cheddar cheese and parmesan. Stir until the cheese is completely incorporated into the hot soup. 

What Goes With Broccoli And Cheese Soup?

This hearty soup would be yummy, served in a bread bowl or with crusty bread on the side on a cold day. And, of course, no meal is complete without a salad – toss together our tomato cucumber salad for an easy and crunchy side.

The whole family will love coming home to this broccoli and cheese soup simmering away on the stovetop.

It’s the time of year when delicious soups are the stars. Check out our cheeseburger soup and butternut squash soup to keep you warm.

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Cheddar Broccoli Soup Storage

IN THE FRIDGE: Store any leftover soup in an airtight container for up to 3 days.

This Cheddar Broccoli Soup Recipe Is The Best!

This easy broccoli cheese soup recipe has the creamiest and richest texture and the best flavor you’ve ever had. This is a filling and delicious soup that will keep you coming back for more once you have your first taste of it.

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• Hamburger Soup
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• Beer Cheese Soup
• Broccoli Cauliflower Salad
• Broccoli Slaw
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Cheddar Broccoli Soup Recipe

5 from 2 votes

Soup season is upon us, and this broccoli cheese soup has the best cheesy flavor and creamy texture for the perfect comfort food.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

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Ingredients

  

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• 8 tablespoons salted sweet cream butter
• 1 cup sweet yellow onion, finely chopped
• 1 tablespoon fresh minced garlic
• ⅓ cup all-purpose flour
• 2½ cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 4½ cups fresh broccoli florets
• 4½ cups fresh shredded extra sharp cheese, plus ¼ cup for optional garnish
• ½ cup shredded parmesan cheese
• 1½ teaspoons kosher salt
• 1 teaspoon fresh cracked pepper

Instructions

 

• Using a 4 to 5-quart heavy-bottomed stockpot over medium-high heat, melt the butter.
• Add the onion and cook uncovered for 4 to 5 minutes, or until the onion is softened and translucent, stirring constantly.
• Lower the heat to medium-low and add the garlic, salt, and pepper. Cook for 1 minute, stirring constantly.
• Add the flour, and cook for 1 minute, stirring constantly.
• Whisk in the chicken broth, milk, and heavy cream. Continue to whisk to combine and break any lumps.
• Lower the heat to low and allow the soup to begin to thicken and slightly bubble.
• Add the broccoli. Continue to stir occasionally to keep the soup from scorching. Cook for 10 to 12 minutes, or until the broccoli softens.
• Remove the soup from the heat. Stir in the grated sharp cheddar cheese and parmesan. Stir until the cheese is completely incorporated.

Notes

• It is best to grate your own cheese in this broccoli and cheddar soup recipe. Pre-shredded cheese comes coated with a preservative, which prevents it from melting well.
• If you want a smoother soup and don’t want any big chunks of broccoli in the soup, you can blend it with an immersion blender or food processor.
• Make sure to take the pot off the heat before stirring in the cheese so that it doesn’t separate and curdle.

Nutrition

Calories: 525kcal | Carbohydrates: 14g | Protein: 20g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1282mg | Potassium: 387mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1722IU | Vitamin C: 42mg | Calcium: 574mg | Iron: 1mg

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