This Broccoli Cheddar Soup recipe uses simple ingredients but delivers rich flavor and creamy texture. Ready in about 20 minutes, it’s perfect with crusty bread for a quick, comforting meal.
Not every soup needs hours to simmer—this one comes together quickly without sacrificing taste.
In 20–25 minutes you can have a satisfying bowlful. The recipe uses everyday pantry ingredients: butter, onion, flour, broccoli, sharp cheddar, chicken stock, milk, and heavy cream.
Soup is often underrated, yet there’s nothing quite as comforting on a chilly day as a hot bowl of homemade soup. This broccoli cheddar is a classic for a reason—creamy, cheesy, and studded with tender broccoli.
How to Make Broccoli Cheddar Soup:
Begin by chopping fresh broccoli into smaller bite-sized pieces so it cooks quickly; include the stems, peeled and diced, for extra texture and flavor.
Chop a small yellow onion and sauté it in butter over medium heat until soft and translucent, about five minutes.
Stir in flour and cook for a couple of minutes until it forms a light, blond paste—this will thicken the soup.
Increase the heat, add chicken stock, milk, and cream, and bring the mixture to a boil. Then add the broccoli and simmer for about 10 minutes, until tender.
While the broccoli cooks, grate sharp cheddar. Freshly grated cheese melts more smoothly than pre-shredded varieties.
Remove the pot from the heat before adding the cheese to prevent the dairy from separating. Stir in the cheddar until it melts into the hot soup, then taste and adjust salt and pepper as needed.
Ladle into bowls and serve hot.
More Favorite Broccoli and Soup Recipes:
- Broccoli Salad
- Beef and Broccoli
- Broccoli Cheddar Quiche
- Beef, Broccoli & Snow Pea Stir Fry
- Chicken Dumpling Soup
Broccoli Cheddar Soup Recipe
6
5 mins
15 mins
20 mins
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Ingredients
- 1/4 cup unsalted butter
- 1 softball-sized yellow onion chopped
- 1/4 cup flour
- 3 cups chicken stock
- 1 cup milk
- 1 cup heavy cream
- 5 cups chopped broccoli (both florets and stalks)
- 1 cup grated sharp cheddar cheese*
- salt
- black pepper
Instructions
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In a large pot, melt the butter over medium heat. Add the chopped onion, season with 1/4 tsp salt, and cook for 5 minutes, until the onions are soft and translucent.
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Stir in the flour until it forms a blond paste and cook for two minutes.
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Turn the heat to high and add the chicken stock, milk, and heavy cream. Bring to a boil, then reduce to a simmer.
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Add the broccoli and simmer for 10 minutes, until the broccoli is tender.
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Remove the pot from the heat and stir in the cheddar until melted. Taste and adjust seasoning with salt and pepper. Serve warm.
Notes
Nutrition
Carbohydrates: 16g,
Protein: 13g,
Fat: 31g
Nutrition is estimated and provided for informational purposes only.
Post updated in October 2019. Originally published October 2014.