This simple, creamy broccoli and cheddar soup recipe is easy to make and filled with delicious cheese, broccoli, carrots, and cream. Perfectly hearty and comforting, and ready to enjoy in around 30 minutes.
Broccoli Cheese Soup
I wanted to bring you a bit of comfort and warmth through this delicious simple creamy broccoli and cheddar soup recipe.
I did not grow up eating this soup as a child. Actually, I never even had it or knew much about it until I entered college. Can you believe that?! Boy, I was missing out.
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I had it for lunch one day at the Au Bon Pain branch located on campus and I was hooked. For a long time, this was my favorite creamy soup. Panera’s broccoli cheddar soup is pretty great as well.
Now, this broccoli cheese soup recipe comes pretty close and it’s way better for you because it’s homemade! Plus, you know exactly what you are putting in it.
Be sure to try my Instant Pot Loaded Potato Soup and Slow Cooker Chicken Noodle Soup too!
Ingredients
- Butter – for flavor!
- White Onion – I like the sweetness of the white onion in this soup. Yellow onion works well too.
- Garlic – because garlic makes everything taste better.
- Carrot
- Flour – helps thicken the soup.
- Chicken Stock – I used chicken stock. Chicken broth works too or vegetable broth if you want to keep the soup vegetarian.
- Heavy Cream
- Milk
- Broccoli – I used mostly broccoli florets. You can also add some stalks if you want to make use of the entire head of broccoli.
- Salt and Pepper
- Nutmeg – this is optional but I find it adds great taste.
- Sharp Cheddar Cheese – I used yellow cheddar for this recipe. White cheddar works great in this soup too.
How to Make Broccoli Cheese Soup
- Heat butter in a dutch oven pot over medium high heat on the stove top, until melted. Add onions, garlic and carrots and saute, stirring occasionally, for about 4 minutes or until onions cook through and become transparent.
- Stir in the flour and let cook for about 1 minute. Then, add the chicken stock and stir until it’s all combined.
- Stir in the heavy cream, milk, broccoli florets, salt, pepper and nutmeg until all is combined. Bring up to a simmer.
- Continue to simmer until broccoli is tender, about 5 minutes. Add in the freshly grated cheddar cheese. Mix until it has melted and combined with the soup.
Frequently Asked Questions
You can use frozen broccoli for this soup if that is what you have in hand. Keep in mind that frozen broccoli isn’t as firm as fresh. If adding it to the soup, stir the broccoli in during the last minutes of cooking since it will cook faster.
Yes, white cheddar works for this soup as well. Preferably, you want to use cheeses that are high in moisture and have a lower melting point such as cheddar cheese. For this soup, I used yellow sharp cheddar but you can use white cheddar too.
It’s widely thought that you can’t freeze soups with cream or milk in it, as the dairy can curdle, though with a few tricks, this does freeze well. Once cooled, place in a container for up to 3 months.
Cool the soup completely and store it in an airtight container before placing it in the fridge or the freezer.
Thaw the soup in the fridge, and stir before reheating it. Heat it on low medium heat, stirring occasionally and your dairy shouldn’t separate.
This broccoli and cheddar soup is great just by itself, or serve it with a side salad or some crusty bread for a more filling dinner.
Recipe Notes and Tips
- Make this cheddar and broccoli soup vegetarian by using vegetable broth instead of chicken.
- Make it gluten-free by using a GF flour.
- Let the soup cool completely before storing or freezing.
- If you have picky eaters, you can blend the soup before serving so that the veggies are hidden.
More Soup and Stew Recipes
- Asopado de Camarones (Shrimp and Rice Soup)
- Instant Pot Chicken Tortilla Soup
- Chorizo and Bean Stew
- Slow Cooker Lentil Stew (Vegan)
Creamy Cheddar Cheese and Broccoli Soup
Author:Ingredients
- 2 tablespoons butter
- 1/2 cup white onion , chopped
- 2 cloves garlic , minced
- 1 large carrot , pilled and cubed
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 cup cream
- 1 cup milk
- 4 cups fresh broccoli , chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon nutmeg (optional)
- 8 ounces sharp cheddar cheese , freshly-grated
Instructions
- Heat butter in a dutch oven pot, over medium high heat, until melted. Add onions, garlic and carrots and saute, stirring occasionally, for about 4 minutes or until onions cook through and become transparent.
- Stir in the flour and let cook for about 1 minute. Then, add the chicken stock and stir until it’s all combined.
- Stir in the cream, milk, broccoli, salt, pepper and nutmeg until all is combined. Bring up to a simmer.
- Continue to simmer until broccoli is cooked through, about 5 minutes. Add in and stir the freshly-grated cheddar cheese until it has melted and combined with the soup.
- Serve warm with your favorite bread and/or salad.
Notes
- Make this cheddar and broccoli soup vegetarian by using vegetable stock instead of chicken.
- Make it gluten-free by using a GF flour.
- Let the soup cool completely before storing or freezing.
- If you have picky eaters, you can blend the soup before serving so that the veggies are hidden.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Harold Burton says
You can also cut your squash in half, and put it in a casserole dish in the microwave to cut down on time. Put the squash in the dish face down, and add about an inch of water to the dish. It will only take about 10-15mins depending on microwave strength. Love this recipe, can’t wait to try!
Rose Martine says
Looks beautiful and delicious! I do some prep ahead meals but not that many. I think this is very worthwhile and nice to know you always have a meal on hand!
Sonia says
Yummy yummy!! Its really good!
Diana says
Very easy and delicious!!