Easy Broccoli Cheddar Soup — 30-Minute Creamy Broccoli Cheddar
This easy broccoli cheddar soup cooks fast and tastes like comfort. You can make it on a weeknight with simple store-bought ingredients. It uses common steps and gives a thick, cheesy finish that kids and adults like.
why make this recipe
You make this recipe when you want a warm, filling meal with fresh broccoli and real cheddar. It uses everyday pantry items and makes a lot of servings. It pairs well with a simple salad or crusty bread and reheats well for lunch.
how to make Easy Broccoli Cheddar Soup
Follow the recipe steps below. Cook gently so the milk and cheese melt smoothly. If you want a smoother soup, blend a portion before adding the cheese.
Ingredients :
5 tbsp unsalted butter, ½ onion (chopped), ⅓ cups all purpose flour, 2 cups chicken stock, 1 celery stalk (finely diced), 2½ cup broccoli (chopped into bite sized pieces), 2 cups whole milk, 2 cups shredded cheddar, salt and pepper to taste, 1 cup shredded cheddar
Directions :
Place large pot over medium heat and melt butter. Add onion and sweat, about 5 minutes. Whisk in flour and cook for about 2 minutes. Stir in chicken stock and season generously with salt and pepper. Stir in celery and broccoli and bring to a boil, then reduce heat to medium-low. Let simmer until vegetables are tender, about 15 minutes. Stir in milk and continue to simmer until soup is thick enough to just coat the back of a wooden spoon, 2 to 3 minutes. (soup should still have a ‘soupy’ texture) Remove pot from heat and stir in cheddar in small handfuls, waiting until cheese melts to add more cheese. Season with salt and pepper and top with more cheddar. Serve.
how to serve Easy Broccoli Cheddar Soup
Ladle the soup into bowls and add extra shredded cheddar on top. Serve with warm bread, crackers, or a fresh salad. For a light protein side, try pairing with a simple high-protein chicken salad or a warm rice dish.
how to store Easy Broccoli Cheddar Soup
Cool the soup to room temperature, then store it in airtight containers in the fridge for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
tips to make Easy Broccoli Cheddar Soup
- Use freshly shredded cheddar for best melt and flavor.
- Cook the flour briefly to remove raw taste before adding stock.
- Keep heat low after adding milk and cheese to avoid curdling.
- If you like a smoother texture, blend half the soup with an immersion blender before adding the cheese.
- Serve with a side like crispy garlic chicken fried rice to make a full meal.
variation (if any)
- Make it vegetarian: use vegetable stock instead of chicken stock.
- Add cooked ham or bacon for extra flavor.
- Swap half the cheddar for Gruyère for a nuttier taste.
- Use half-and-half instead of whole milk for a richer soup.
FAQs
Q: Can I use frozen broccoli?
A: Yes. Add frozen broccoli directly to the pot and cook until tender. It may release more water, so simmer until the soup reaches the right thickness.
Q: Can I make this without dairy?
A: You can use plant-based milk and a dairy-free cheese, but texture and flavor will differ. Use a thicker plant milk like oat and reduce the liquid slightly.
Q: How do I reheat the soup without splitting the cheese?
A: Reheat gently over low heat and stir often. Add a splash of milk if it seems too thick and avoid boiling.
Q: Can I prep any steps ahead?
A: Chop the vegetables and shred the cheese a day ahead. Store them in the fridge until you start cooking.
Q: How do I fix a grainy or oily soup?
A: Reduce heat and whisk in a little warm milk to smooth it. Avoid high heat when melting the cheese.
Easy Broccoli Cheddar Soup
Ingredients
Main Ingredients
- 5 tbsp unsalted butter For cooking the soup base
- 1/2 onion chopped onion Adds flavor
- 1/3 cup all purpose flour To thicken the soup
- 2 cups chicken stock Base liquid
- 1 stalk celery Finely diced
- 2 1/2 cups broccoli Chopped into bite-sized pieces
- 2 cups whole milk For creaminess
- 3 cups shredded cheddar Added for flavor and richness
- to taste salt Season to preference
- to taste pepper Season to preference
Instructions
Preparation
- Place a large pot over medium heat and melt the butter.
- Add the chopped onion and sweat for about 5 minutes.
- Whisk in the flour and cook for about 2 minutes.
- Stir in the chicken stock and season generously with salt and pepper.
- Add the diced celery and chopped broccoli and bring to a boil.
- Reduce heat to medium-low and let simmer until vegetables are tender, about 15 minutes.
- Stir in the milk and continue to simmer until the soup is thick enough to just coat the back of a wooden spoon, about 2-3 minutes.
- Remove pot from heat and stir in the cheddar in small handfuls, waiting until the cheese melts to add more.
- Season with additional salt and pepper to your taste.
- Serve with extra cheddar on top.