Steam rolling off the pot. Cheddar melting into soft broccoli. And that smellonions sizzling in butterjust like Mom’s kitchen in the fall. This Easy Broccoli Cheddar Soup is pure coziness in a bowl, and it’s having a big moment for good reason: rich, creamy, and ready in under 30.
This one’s all about simple comforts. Fresh broccoli, sharp cheddar, and a quick simmer bring it together fastno roux, no fuss. It’s like your favorite chain restaurant version, but with less salt and more love. Toss in pantry staples like onion powder and nutmeg for depth. This creamy broccoli cheddar soup even works with frozen broccoli if you’re short on time.
I started making this back in 2017 when my oldest brought home a “copycat” recipe from her friend’s mom. First spoonful, and she said, “Why does this taste like blanket weather?” The trick? Grate your own cheeseit melts better and skips that weird powdery taste. After testing cozy meals for this blog the past ten years, I keep coming back to this one for its simplicity and soul.
Yesica Andrews
Easy Broccoli Cheddar Soup: Comfort in a Bowl Now
This Easy Broccoli Cheddar Soup is a deliciously cozy and creamy broccoli cheddar soup perfect for any lunch or dinner. Its rich, comforting flavors make it an ideal bowl of warmth and nostalgia, featuring tender broccoli and sharp cheddar in a smooth, velvety base. Enjoy this creamy broccoli cheddar soup served in a sourdough bread bowl or with crusty bread for dipping.
Stir in chicken stock and season generously with salt and pepper.
Add celery and broccoli, bring to a boil, then reduce heat to medium-low.
Let simmer until vegetables are tender, about 15 minutes.
Stir in milk and simmer 2 to 3 minutes until soup thickens slightly but remains soupy.
Remove pot from heat and stir in cheddar in small handfuls, allowing cheese to melt before adding more.
Season with salt and pepper.
Top with additional shredded cheddar and serve warm.
Notes
Makes: ~1 1/2 quarts. For best results, add cheese off the heat and slowly to prevent separation and maintain creaminess. Soup can be made up to 3 days ahead; reheat gently over low heat stirring occasionally. If soup thins upon reheating, thicken with a cornstarch slurry (1/2 cup warm soup mixed with 1 1/2 tsp cornstarch), then simmer to thicken.
Why You’ll Love This Easy Broccoli Cheddar Soup
This Easy Broccoli Cheddar Soup offers that quintessential cozy, nostalgic comfortwithout requiring hours at the stove. It’s ideal for busy weeknights, relaxing Sundays, or whenever you need a quick “hug” in a bowl. Here’s why it will quickly become a favorite:
Ready in 30 minutes: A speedy recipe that doesn’t compromise on rich flavor.
Super simple: No complicated techniquesjust chop, stir, and savor.
Whole family-approved: Even picky eaters adore the creamy, cheesy goodness.
Budget-friendly: Crafted with common pantry staples and readily available ingredients.
Key Ingredients and Substitutions
This creamy broccoli cheddar soup is built on a simple foundation of wholesome ingredients. Here’s what you’ll need and how to make easy swaps:
Broccoli: Fresh florets are best for texture and vibrant color, but frozen florets work perfectly in a pinch. Just thaw and chop them before adding to the pot.
Cheddar cheese: Sharp cheddar delivers that deep, classic flavor profile. Grate your own from a block for the smoothest melt and best texture; pre-shredded varieties can sometimes lead to a slightly grainy soup.
Whole milk: Essential for a rich, creamy base. For a lighter version, substitute with 2% milk. If you’re craving extra indulgence, a splash of heavy cream can be added.
Chicken stock: Provides savory depth to the soup. If you’re preparing a vegetarian meal, simply swap it for a good quality vegetable broth.
Butter and flour: These form the roux, which is crucial for thickening the soup to its signature creamy texture. You can easily substitute with an all-purpose gluten-free flour blend if needed.
Pro Tip: A small pinch of ground nutmeg or a sprinkle of onion powder can add unexpected depth and warmth to this easy broccoli cheddar soup, enhancing its overall flavor profile.
Step-by-Step Guide: How to Make It
This soup comes together effortlessly in just six easy steps. It’s truly as simple as sautéing, simmering, and stirring. Here’s your foolproof roadmap to a delicious bowl:
Step
What You’ll Do
Timing
1
Melt butter in a large pot or Dutch oven, then sauté chopped onion until softened.
5 minutes
2
Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux.
2 minutes
3
Gradually add chicken stock, whisking until smooth. Season with salt and pepper, then stir in celery and broccoli florets.
5 minutes
4
Bring the mixture to a gentle boil, then reduce heat to a simmer. Cook until the broccoli is tender when pierced with a fork.
15 minutes
5
Stir in the whole milk and continue to simmer gently until the soup thickens slightly to your desired consistency.
2-3 minutes
6
Remove the pot from the heat. Add the grated cheddar cheese in small handfuls, stirring continuously until each addition is fully melted and incorporated before adding more.
2-3 minutes
Pro Tip: To ensure a velvety smooth soup and prevent a grainy texture, always add the cheese slowly, off the heat. This allows the cheese to melt gently without separating or clumping.
Serving and Storing Your Soup
Serving Ideas: Ladle this rich soup into hollowed-out sourdough bread bowls for a truly special presentation, or simply pair it with a side of crusty bread for dipping. It’s also wonderfully satisfying alongside a crisp green salad or roasted vegetables.
Storage: Allow any leftover soup to cool completely to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Reheating: For best results, reheat the soup slowly over medium-low heat on the stovetop, stirring frequently. This gentle method helps maintain its creamy texture and prevents separation.
Storage Method
How Long It Lasts
Reheating Tips
Fridge (airtight container)
Up to 3 days
Reheat on stove over low heat; stir often to prevent separation.
Freezer (not recommended)
Not ideal due to milk/cheese base
n/a
Pro Tip: If your soup becomes too thin after reheating or if you prefer a thicker consistency, you can easily adjust it. In a small bowl, whisk together 1/2 cup of warm soup with 1 1/2 teaspoons of cornstarch until smooth. Stir this slurry back into the pot of soup and simmer gently until thickened to your liking.
Expert Insight: Mastering Your Easy Broccoli Cheddar Soup
To truly elevate this Easy Broccoli Cheddar Soup, focus on a few key elements. Firstly, always opt for freshly grated sharp cheddar; it melts more smoothly and offers a superior flavor compared to pre-shredded options. Secondly, avoid overcooking the broccoliit should be tender yet still vibrant green, not mushy, which preserves its nutritional value and taste. Finally, a properly cooked roux is your foundation for a velvety soup, ensuring a smooth, lump-free base every time. These details are what transform simple ingredients into a truly exceptional comfort dish.
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My Journey to Perfecting This Easy Broccoli Cheddar Soup
Perfecting this Easy Broccoli Cheddar Soup wasn’t quickafter a few batches, I learned how to balance the cheese and broccoli just right without it getting too thick or bland. Each kitchen mishap helped me fine-tune the flavors, so what you see here comes from real experience and plenty of tasting.
FAQs ( Easy Broccoli Cheddar Soup )
Can I make this soup ahead of time?
This recipe is perfect for meal prep and tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring regularly to keep the creamy texture smooth and prevent scorching.
What is the best way to reheat the soup?
Reheat slowly over low to medium heat on the stove, stirring frequently to avoid curdling. If the soup thickens too much, add a splash of milk or broth to loosen it. Avoid microwaving as it can cause uneven heating and separation.
Can I use frozen broccoli for this recipe?
Yes, frozen broccoli works well if fresh isn’t available. Thaw and drain excess water before adding to avoid making the soup watery. Frozen broccoli also shortens cook time since it’s partially cooked already, helping maintain texture in this creamy dish.
How can I make the soup thicker or thinner?
To thicken, simmer uncovered to reduce liquid or add a small amount of cornstarch slurry. For thinner soup, gradually stir in broth or milk until the desired consistency is reached. Adjust seasonings after thinning or thickening to keep balanced flavors.
What cheese is best for the creamy broccoli cheddar soup?
Sharp or extra sharp cheddar adds the best flavor and melts smoothly into the soup. Avoid pre-shredded cheese, which often contains anti-caking agents that can affect texture. Grate cheese fresh for a velvety, rich finish to complement the broccoli perfectly.
Conclusion
This Easy Broccoli Cheddar Soup truly comes together in under 30 minutes, consistently delivering that perfect creamy, cheesy comfort. It’s a straightforward, homey dish, ideal for chilly evenings or any time life feels a bit hectic. You’ll be delighted by how simple ingredients can transform into such a soothing and satisfying bowl of goodness.
Feel free to customize this recipe: mix in cooked chicken for a heartier meal or swap chicken stock for vegetable broth to keep it vegetarian-friendly. A pinch of nutmeg or a dash of smoked paprika can bring a surprising deptha little tip I’ve gathered from years of cooking. Leftovers store beautifully in the fridge, making dinner or lunch a breeze the next day.
I encourage you to try this recipe and share your kitchen successes! Do you have a soup that brings you this much comfort? Share this recipe with family or friendsyou’ll be offering more than just instructions, but a little taste of home. This recipe is sure to become a cherished favorite.
