Creamy Broccoli Cheddar Soup

ByMadison Rae
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Why Make This Recipe

Broccoli Cheddar Soup is a comforting dish that warms you up from the inside out. It’s perfect for chilly days or anytime you need a cozy meal. This easy recipe is not only delicious but also packed with nutrients. The creamy texture and cheesy flavor make it a favorite for both kids and adults. Plus, it’s simple enough to whip up on a busy weeknight!

How to Make Easy Broccoli Cheddar Soup

Ingredients:

  • 5 tbsp unsalted butter
  • ½ onion (chopped)
  • ⅓ cup all-purpose flour
  • 2 cups chicken stock
  • 1 celery stalk (finely diced)
  • 2½ cups broccoli (chopped into bite-sized pieces)
  • 2 cups whole milk
  • 2 cups shredded cheddar
  • Salt and pepper to taste
  • 1 cup shredded cheddar (for topping)

Directions:

  1. Place a large pot over medium heat and melt the butter.
  2. Add the chopped onion and sweat it for about 5 minutes until it’s soft.
  3. Whisk in the flour and cook for about 2 minutes to remove the raw flour taste.
  4. Stir in the chicken stock and season generously with salt and pepper.
  5. Add in the finely diced celery and chopped broccoli, then bring the mixture to a boil.
  6. Reduce the heat to medium-low and let it simmer until the vegetables are tender, about 15 minutes.
  7. Pour in the milk and continue to simmer until the soup thickens slightly, around 2 to 3 minutes. It should still be somewhat soupy.
  8. Remove the pot from the heat and stir in the cheddar cheese a little at a time, waiting for it to melt before adding more.
  9. Adjust the seasoning with salt and pepper, if needed. Top with extra cheddar before serving. Enjoy!

How to Serve Easy Broccoli Cheddar Soup

Serve your broccoli cheddar soup hot, ideally with some crusty bread or crackers on the side. It also goes well with a fresh salad for a light meal. Pair it with a sprinkle of extra cheddar on top for that cheesy goodness!

How to Store Easy Broccoli Cheddar Soup

To store the soup, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 to 4 days. If you want to store it for a longer time, you can freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating!

Tips to Make Easy Broccoli Cheddar Soup

  • For a richer flavor, use homemade chicken stock if you have it.
  • Adjust the thickness of the soup by adding more or less milk, based on your preference.
  • Feel free to add extra vegetables like carrots or potatoes for more nutrition and variety.

Variation

You can try making a vegan version by using vegetable stock and plant-based milk, along with vegan cheese. This way, you can enjoy a creamy broccoli cheddar soup without the dairy!

FAQs

Q: Can I use frozen broccoli instead of fresh?
A: Yes, frozen broccoli works well! Just make sure to thaw it before adding to the soup.

Q: How can I make the soup spicier?
A: Add some crushed red pepper flakes or a dash of hot sauce for a little kick!

Q: Can I blend the soup for a smoother texture?
A: Absolutely! If you prefer a creamier soup, you can blend it with an immersion blender after simmering. Just be careful as it will be hot!

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Easy Broccoli Cheddar Soup

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A comforting and creamy broccoli cheddar soup, perfect for chilly days.

Ingredients

Scale
  • 5 tbsp unsalted butter
  • ½ onion (chopped)
  • ⅓ cup all-purpose flour
  • 2 cups chicken stock
  • 1 celery stalk (finely diced)
  • 2½ cups broccoli (chopped into bite-sized pieces)
  • 2 cups whole milk
  • 2 cups shredded cheddar
  • Salt and pepper to taste
  • 1 cup shredded cheddar (for topping)

Instructions

  1. Place a large pot over medium heat and melt the butter.
  2. Add the chopped onion and sweat it for about 5 minutes until it’s soft.
  3. Whisk in the flour and cook for about 2 minutes to remove the raw flour taste.
  4. Stir in the chicken stock and season generously with salt and pepper.
  5. Add in the finely diced celery and chopped broccoli, then bring the mixture to a boil.
  6. Reduce the heat to medium-low and let it simmer until the vegetables are tender, about 15 minutes.
  7. Pour in the milk and continue to simmer until the soup thickens slightly, around 2 to 3 minutes. It should still be somewhat soupy.
  8. Remove the pot from the heat and stir in the cheddar cheese a little at a time, waiting for it to melt before adding more.
  9. Adjust the seasoning with salt and pepper, if needed. Top with extra cheddar before serving. Enjoy!

Notes

Serve hot with crusty bread or in a bowl topped with extra cheddar. Store in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 60mg

Keywords: broccoli, cheddar, soup, comfort food, easy recipe

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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