This Broccoli Cheddar Soup is rich, creamy, and full of tender broccoli florets. Warm, comforting, and packed with flavor, it’s perfect for a cozy evening.
If you enjoy broccoli, try the broccoli rice casserole mentioned in the original recipe collection.
About This Recipe
This broccoli cheddar soup is classic soup-season comfort. Made from scratch but easy to prepare, it cooks in one pot in under 30 minutes. The result is a satisfying bowl that works as a main course or a hearty side.
I often make a large pot for dinner—it’s that good. The recipe keeps well, so it’s great for leftovers and for bringing to work or sharing with family.
Key Ingredients
Broccoli: Use two medium crowns (about 4 cups chopped florets) for a broccoli-forward soup. You can include the stems if you like. Frozen broccoli is acceptable, but fresh yields a firmer texture.
Cheddar cheese: Choose a sharper cheddar — labeled medium or old — for the best flavor. Both orange and white cheddars work well.
Flour: Acts as the thickening agent to give the soup body.
Milk: Whole milk creates a richer base, but 2%, 1%, or skim can be used.
Chicken stock: Adds depth; use your preferred broth or stock.
Heavy cream: Optional but recommended—about ½ cup adds silkiness without overwhelming the other flavors.
Instructions
STEP 1: In a large pot or Dutch oven, melt the butter over medium-high heat. Add the chopped onion and cook 5–6 minutes until softened. Add the garlic and cook 1 minute more. Sprinkle in the flour and stir until incorporated.
STEP 2: Gradually whisk in the milk to avoid lumps. Add the chicken stock and broccoli florets. Bring to a simmer and cook 8–10 minutes, until the broccoli is tender.
STEP 3: Remove from heat and stir in the cheddar cheese until melted. Add the heavy cream, then season with salt and black pepper to taste. Serve in bowls and top with extra shredded cheddar if desired.
📋 Recipe
Broccoli Cheddar Soup
Pin Recipe
Ingredients
- ⅓ cup butter
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- ¼ cup flour
- 3 cups milk
- 1 ½ cups chicken broth
- 4 cups chopped broccoli florets
- 2 ½ cups cheddar cheese, shredded
- ½ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
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In a large pot or Dutch oven, melt the butter over medium-high heat. Add the chopped onion and cook 5–6 minutes until softened. Add the garlic and cook 1 minute more. Stir in the flour until combined.
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Gradually whisk in the milk. Add the chicken broth and broccoli florets, bring to a simmer, and cook 8–10 minutes until the broccoli is tender.
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Stir in the shredded cheddar until melted. Add the heavy cream, salt, and black pepper. Taste and adjust seasoning. Serve hot.