A bowl of homemade Broccoli Cheddar Soup topped with melted cheese and fresh broccoli.

Broccoli Cheddar Soup

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why make this recipe

This soup is warm, simple, and quick to cook. It fills you up and tastes like comfort. If you like easy soups that use common ingredients, you will enjoy this one.

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introduction

Broccoli Cheddar Soup is creamy and mild. It uses fresh broccoli and cheese for flavor. Try it when you want a light meal or a starter. For more simple and hearty soup ideas, see this broccoli chicken orzo soup with spinach for a similar warm option.

how to make Broccoli Cheddar Soup

  1. Heat a large pot over medium heat. Add a little oil or butter and sauté the diced onion and minced garlic until they are soft and clear.
  2. Add the chopped broccoli and the vegetable broth. Bring the pot to a boil, then lower the heat and let it simmer until the broccoli is tender, about 10 minutes.
  3. In a small bowl, stir the flour with a little bit of milk to make a smooth slurry. Pour the slurry into the pot and stir well.
  4. Add the rest of the milk and the shredded cheddar cheese. Stir until the cheese melts and the soup becomes creamy.
  5. Taste and add salt and pepper as needed. Serve hot.
    If you want tips on making soups with good spices and anti-inflammatory ideas, you can read this simple anti-inflammatory turmeric chicken soup guide.

Ingredients :

2 cups chopped broccoli, 1 cup shredded cheddar cheese, 1 onion, diced, 2 cloves garlic, minced, 4 cups vegetable broth, 1 cup milk (or almond milk for a healthier option), 2 tablespoons flour, Salt and pepper to taste

Directions :

  1. In a large pot, sauté diced onion and minced garlic until translucent.
  2. Add chopped broccoli and vegetable broth. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10 minutes.
  3. In a separate bowl, mix flour with a little bit of milk to create a slurry, then add this to the soup.
  4. Stir in the remaining milk and shredded cheddar cheese, cooking until the cheese is melted and the soup is creamy.
  5. Season with salt and pepper to taste before serving.

how to serve Broccoli Cheddar Soup

Serve hot in bowls. Add a slice of crusty bread or a simple salad on the side. You can top with extra shredded cheese or a little black pepper. For a quick meal idea, pair with hearty bread from classic slow-cook recipes like those in this best crockpot soup recipes list.

how to store Broccoli Cheddar Soup

Let the soup cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat on the stove over low heat, stirring often. If the soup is too thick after cooling, add a splash of milk or broth while reheating.

tips to make Broccoli Cheddar Soup

  • Use fresh broccoli for the best texture.
  • Grate your own cheddar for smoother melting.
  • Cook low and slow when adding cheese so it does not separate.
  • For a thinner soup, add more broth or milk as you cook.

variation (if any)

  • Add cooked potato or carrot with the broccoli for a thicker, heartier soup.
  • Use a mix of cheddar and Gruyère for a richer flavor.
  • For a lighter version, use low-fat milk or almond milk.

FAQs

Q: Can I use frozen broccoli?
A: Yes. Use the same amount and cook until it is tender. It may cook faster than fresh.

Q: Can I make this dairy-free?
A: Yes. Use almond milk and a dairy-free cheese or skip the cheese for a lighter soup.

Q: How do I stop the cheese from clumping?
A: Add cheese slowly on low heat and stir until melted. Do not boil after the cheese is added.

Q: Can I freeze this soup?
A: Freezing cream and cheese soups can change texture. It is better to freeze without dairy, then add fresh milk and cheese when you reheat.

Conclusion

If you like a creamy, easy soup, this Broccoli Cheddar Soup is a good choice for weeknights and cold days. For a well-loved restaurant-style take on this soup, see Panera’s Broccoli Cheddar Soup | The Girl Who Ate Everything.

Broccoli Cheddar Soup

A warm, creamy, and comforting soup made with fresh broccoli and cheddar cheese, perfect for a light meal or starter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chopped broccoli Use fresh broccoli for the best texture.
  • 1 cup shredded cheddar cheese Grate your own cheddar for smoother melting.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup milk (or almond milk for a healthier option) For a lighter version, use low-fat milk or almond milk.
  • 2 tablespoons flour
  • to taste salt and pepper Add to taste before serving.

Method
 

Preparation
  1. Heat a large pot over medium heat. Add a little oil or butter.
  2. Sauté the diced onion and minced garlic until they are soft and clear.
Cooking
  1. Add the chopped broccoli and the vegetable broth. Bring to a boil, then lower the heat and let it simmer until the broccoli is tender, about 10 minutes.
  2. In a small bowl, stir the flour with a little bit of milk to make a smooth slurry. Pour the slurry into the pot and stir well.
  3. Add the rest of the milk and the shredded cheddar cheese. Stir until the cheese melts and the soup becomes creamy.
  4. Taste and add salt and pepper as needed.
  5. Serve hot.

Notes

For a thinner soup, add more broth or milk as you cook. Let the soup cool to room temperature and store in an airtight container in the fridge for up to 3 days.