Broccoli Cheddar Soup

With a handful of everyday ingredients and 30 minutes to spare, you’ll be tucking into cheesy broccoli nirvana in no time. This small-batch broccoli cheddar soup recipe makes two servings, so it’s perfect for anyone who wants homemade soup without a month’s worth of leftovers.

Have more mouths to feed? You can double or triple this recipe to make a pot of broccoli cheese soup to feed a family of any size. It’s loaded with pieces of fresh broccoli, but thanks to the velvety-smooth cheddar cheese soup base, even the most ardent vegetable naysayers won’t say no to seconds. It’s the best way to sneak veggies onto the table!

Broccoli Cheddar Soup Ingredients

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• Onion: For this simple broccoli cheddar soup recipe, use white, yellow or sweet onions.
• Butter: Sauteing onions in butter gives off the best kitchen smell ever.
• Flour: Cook the flour with onions and butter to create a roux, which thickens the soup.
• Milk: This soup uses 2% milk, which keeps things light and helps you use up that gallon of milk in your fridge. For a thicker, richer-tasting soup, use whole milk or half-and-half.
• Chicken broth: Choose from a store-bought brand of chicken broth or homemade chicken broth.
• Broccoli: Use either fresh or frozen broccoli. For texture, we like to chop some pieces small and leave a few as large, bite-sized pieces.
• Cheddar cheese: You can’t have broccoli and cheese soup without plenty of cheese. For maximum flavor, opt for sharp cheddar cheese. With minimal ingredients in this soup, a high-quality cheddar block is worth the splurge. Plan to grate your own cheese so it melts smoothly into the soup.

Directions

Step 1: Saute the onions

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In a small saucepan, saute the onion in the butter until tender.

Step 2: Add the flour, milk and broth

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Next, stir in the flour, salt and pepper. Next, gradually add the milk, followed by the chicken broth. Bring the soup to a boil, then cook and stir until it has thickened, about two minutes.

Editor’s Tip: Let the flour cook for one to two minutes before adding the milk. This will help cook off any raw flour taste in the soup and create a smoother consistency.

Step 3: Add the broccoli

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Add the broccoli. Cook and stir until the broccoli is tender and the soup is heated through.

Editor’s Tip: Keep in mind that adding frozen broccoli to the soup will result in a thinner soup because it holds extra moisture. To maintain the soup’s consistency, thaw and drain frozen broccoli before adding it to the soup.

Step 4: Stir in the cheese

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Remove the soup from the heat.

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Stir in the cheese until it has melted. Serve the soup hot.

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Recipe Variations

• Pack in the veggies: This soup has room for more vegetables. Use a 50-50 blend of broccoli and cauliflower, or add up to 1 cup of grated carrots and/or minced celery to the onions in Step 1 of the recipe.
• Experiment with cheese: You can experiment with the flavor of this soup by trying different types of cheese. Make it with smoked Gouda, Gruyere, Brie, goat cheese or even habanero cheddar for a spicy kick.
• Vegetarian broccoli cheddar soup: Just use vegetable broth in place of the chicken broth to make this soup vegetarian.

How to Store Broccoli Cheddar Soup

Leftover broccoli cheddar soup may be refrigerated in an airtight food storage container for up to four days.

Can you freeze broccoli cheddar soup?

We don’t recommend freezing broccoli cheddar soup (and most dairy-based soup recipes), as they tend to become grainy once thawed and reheated.

How do you reheat broccoli cheddar soup?

To reheat a dairy-based soup, use low and slow heat to prevent the soup from separating. For best results, warm it in a skillet over medium-low heat, stirring occasionally until it’s heated through. You may also microwave it at a reduced power setting in one-minute increments, stirring after each increment.

Broccoli Cheddar Soup Tips

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How do you keep broccoli cheddar soup from curdling?

Curdling in cream soups, like this cheddar broccoli soup recipe, usually occurs when the milk or cream is added at too high a heat. (Don’t worry, it’s a common mistake when making soup.) As you incorporate the milk and broth into the cooked onion and flour mixture, keep the heat at medium and stir continuously with a whisk. Once it’s all mixed in, then bring it to a boil.

How do you avoid grainy broccoli cheddar soup?

Using the wrong type of cheese can make cream soups grainy. For best results, don’t use packaged shredded cheese. Shred the cheese directly off a block.

Before adding the cheese, you can add one small peeled and diced russet potato to the soup. Once it’s cooked, use an immersion blender to puree the potato as you add the cheese. This will help emulsify the milk and cheese, keeping the soup creamy without affecting flavor.

What can you serve with broccoli cheddar soup?

Serve this easy broccoli cheddar soup with a hunk of crusty bread for dipping and dunking. No-knead Dutch oven bread is always a smash hit at our house, as are copycat Olive Garden breadsticks. Round out your meal with one of our best sandwich ideas, or bring some color to the table with any of these garden salad recipes.