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A close up of a bowl of broccoli cheddar soup with a spoon.

Easy Broccoli Cheddar Soup

Teri & Jenny
A deliciously cozy recipe for Easy Broccoli Cheddar Soup. We love serving it in a sourdough bread bowl or with a side of crusty bread for dipping. This soup is the ultimate comfort food!
5 from 15 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course dinner, lunch, Soup
Cuisine American
Servings 6 people
Calories 445 kcal

Ingredients
 
 

soup

  • 5 tbsp unsalted butter
  • ½ onion chopped
  • cups all purpose flour
  • 2 cups chicken stock
  • 1 celery stalk finely diced
  • cup broccoli chopped into bite sized pieces
  • 2 cups whole milk
  • 2 cups shredded cheddar
  • salt and pepper to taste

garnish

  • 1 cup shredded cheddar

Instructions
 

  • 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.

Video

Notes

Makes: ~1 1/2 quarts
Tips: 
  • Low and slow for adding the cheese is key. Remove the pot from the heat and add the cheese in small handfuls. Removing the pot from the heat will ensure your soup doesn’t separate, while still maintaining enough heat to melt the cheese.
  • Make sure the shredded cheese is fully incorporated and melted into the soup before each addition. This will guarantee the soup stays creamy and smooth. If the cheese is added too quickly you run the risk of your soup becoming gritty.
To Store: Pour soup into an airtight container and place in the refrigerator for up to 3 days.
To reheat: Pour soup into a pot and place over medium-low to low heat. Stir soup occasionally to ensure it heats back up evenly. It’s important that the soup comes back up to temperature slowly so that it stays thick, creamy and smooth. Reheating the soup too quickly can make the soup gritty and lose its body.If you find that your soup still gets too thin after its been heated scoop 1/2 cup of the warm soup into a small bowl and whisk together with 1 1/2 teaspoons cornstarch until smooth. Pour mixture back into the pot, stir together and simmer until soup slightly thickens.
 
 

Nutrition

Calories: 445kcalCarbohydrates: 17gProtein: 21gFat: 33gSaturated Fat: 20gCholesterol: 97mgSodium: 524mgPotassium: 414mgFiber: 1gSugar: 8gVitamin A: 1263IUVitamin C: 35mgCalcium: 547mgIron: 1mg
Keyword broccoli cheddar, soup
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