Broccoli Cheddar Soup Recipe
Feb 19, 2024
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Our Broccoli Cheddar Soup recipe is on the table in just about 30 minutes. It’s the ultimate comfort food recipe. It’s rich and creamy while being loaded with everyone’s favorite vegetables!
In our opinion, this broccoli cheddar soup recipe is even better than Panera’s. I know it’s hard to believe! However, every time that we make this recipe the kids say how delicious it is and they request the homemade version! Not to mention, the cost you are saving by not heading to your local restaurant!
Why We Love This Recipe
- This soup is filling!
- Super rich, creamy, cheesy and loaded with tender vegetables.
- Broccoli cheese soup is great for taking to work or school for lunch!
- A true comfort food recipe that’s easily made at home.
- Makes a great recipe to share with a Mom in need!
Ingredients and Substitutions
Broccoli – be sure to use fresh broccoli. Frozen broccoli would need to be re-heated and often contains a lot of water leaving you wish a mushy broccoli in this soup recipe.
Half and Half – you can switch half and half out for whole milk, unsweetened almond milk. This will leave your soup not less thick, so keep that in mind!
Chicken Stock – if you have vegetable stock on hand, you can totally use it in replace of the chicken stock or do half chicken stock, half veggie stock. Be sure to check out our recipe for How To Make Chicken Stock in an Instant Pot!
Cheddar Cheese – this is important! You want to grade your cheddar cheese as it melts perfectly. Buying pre-grated cheese it has a drying agent in it and it doesn’t melt nicely like fresh grated cheese.
Carrots – we used pre-shredded carrots, since we already had that on hand in our kitchen. However, if you have fresh carrots, use a grater to grate one or two whole carrots!
Ingredients Needed To Make Cheddar Broccoli Soup
- Refrigerated: butter, half & half, cheddar cheese
- Produce: onion, garlic, broccoli, carrots
- Canned goods: chicken stock
- Spices: salt, black pepper, mustard powder, garlic powder
- Baking: all purpose flour
Tips From Our Recipe Developer
- The Cheese – it’s super important to hand grate the cheese! It melts so nicely.
- If you decide to use milk and want to thicken your soup, mix together 2 tablespoons of cornstarch with 3 tablespoons of milk or water until combined. While the soup is simmering pour the mixture in and stir to combine. Allow the soup to thicken, approximately 10-15 minutes.
- Whisk! You can’t over whisk as you are adding in the chicken stock and half & half. This is super important to get a nice smooth consistency.
How To Make Broccoli Cheddar Soup Recipe At Home
In a large Dutch oven, melt the butter. Once the butter has melted, add the diced onions and cook until translucent, about 3-4 minutes over medium heat. Next, add in the minced garlic and cook for about a minute until fragrant and softened. Add in the flour and cook for a few minutes to bake the flour taste off.
Next, reduce heat to medium-low and slowly pour in the chicken stock and half & half. You want to ensure that you are whisking the entire time to break up the roux (flour/butter mixture) so it blends nicely into the liquid. This also helps to thicken the soup.
Add in the salt, pepper, mustard powder and garlic powder, giving it a stir to combine. Allow the soup to come to a low boil. It will thicken during this time.
Add in the broccoli and carrots. Simmer for about 20 minutes until the broccoli is nice and tender.
Add in the cheese one cup at a time. Giving it a stir until all of the cheese has completely melted through. Repeat the process for the remaining cheese.
Serve with grilled cheese, your families favorite bread or Sweet Red Onion & Apple Panini Sandwiches.
More Delicious Soup Recipes Your Family Will Love
- Stuffed Pepper Soup – all the flavors of stuffed peppers, but in a soup version!
- Creamy Zucchini Soup – a great way to use up fresh zucchini.
- Roasted Tomato Soup – another comfort food soup recipe that’s simple to make at home.
How to Store Leftovers
You can store any leftover soup in an airtight container. Place in the refrigerator for up to 3 days. You can either reheat over medium heat on the stove or use the microwave. You don’t want to heat the soup up on a high heat as the soup will break down and separate.
Broccoli Cheddar Soup
Ingredients
- 1/3 c butter
- yellow onion diced
- 2 tbsp garlic minced
- 1/3 c all purpose flour
- 2 c chicken stock
- 3 c half and half
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp mustard powder
- 1 tsp garlic powder
- 16 oz. broccoli florets chopped
- 2 c medium cheddar cheese
Instructions
- In a large Dutch oven, melt the butter. Once the butter has melted, add the diced onions and cook until translucent, about 3-4 minutes over medium heat. Next, add in the minced garlic and cook for about a minute until fragrant and softened. Add in the flour and cook for a few minutes to bake the flour taste off.
- Reduce heat to medium-low and slowly pour in the chicken stock and half & half. You want to ensure that you are whisking the entire time to break up the roux (flour/butter mixture) so it blends nicely into the liquid. This helps to thicken the soup.
- Add in the salt, pepper, mustard powder and garlic powder, giving it a stir to combine. All the soup to come to a low boil. It will thicken during this time.
- Add in the broccoli and carrots. Simmer for about 20 minutes until the broccoli is nice and tender. Add in the cheese one cup at a time. Giving it a stir until all of the cheese has completely melted through. Repeat the process for the remaining cheese.
Notes
- The Cheese – it’s super important to hand grate the cheese! It melts so nicely.
- If you decide to use milk and want to thicken your soup, mix together 2 tablespoons of cornstarch with 3 tablespoons of milk or water until combined. While the soup is simmering pour the mixture in and stir to combine. Allow the soup to thicken, about 10-15 minutes.
- Whisk! You can’t over whisk as you are adding in the chicken stock and half & half. This is super important to get a nice smooth consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
