Broccoli and Cheddar Soup
Broccoli and Cheddar Soup is my all-time favorite soup with the creamy cheddar cheese, broccoli, and carrots all simmered to perfection in a rich broth, you really can’t go wrong.
Broccoli and Cheddar is the perfect combination like my Broccoli and Cheddar Pot Pie, Instant Pot Broccoli and Cheddar Pasta, and Cheesy Ham, Potato, and Broccoli Soup, or even regular Broccoli with Cheddar Sauce.
Ingredients for Broccoli and Cheddar Soup Recipe
- Broccoli florets, you can use frozen broccoli, but fresh broccoli is best in this recipe.
- Celery
- Onion
- Chicken stock
- Cheddar Cheese, shredded cheddar
- parmesan cheese
- Carrots match stick cut
- butter
- garlic
- Orageno
- Cornstarch
- salt and pepper
Step by Step Directions for Broccoli Cheese Soup
Step 1
In a 5-quart dutch oven or large pot, melt the 2 tablespoons of butter over medium heat. Add the onion, celery, carrot, and garlic and saute for 5 minutes until softened slightly.
Step 2
Add the broccoli, salt, pepper, crushed red pepper, and oregano. Pour in the chicken stock and bring to a boil.
Step 3
Once boiling, turn down the heat to medium-low and simmer until the broccoli is tender about 10 minutes.
Step 4
Stir in the heavy cream and heat until simmering.
Step 5
Reduce the heat to low and gradually stir in the cheeses and stir until fully melted and incorporated.
Step 6
Whisk together the cornstarch with the water and stir into the soup. Stir the soup constantly over low heat until thickened and creamy soup.
Step 7
Serve hot, garnish with extra cheese and parsley if desired. Enjoy!
Tips and Tricks for Broccoli and Cheddar Soup
- Do not use pre-shredded cheese. When you shred your cheese at home, it melts much better.
- Orange cheddar or white cheddar can be used, I recommend using a mild cheddar as it will melt and incorporate into the soup better than a sharp cheese.
- If you want a smoother creamy soup, use an immersion blender.
- Milk or half and half can be used instead of the heavy cream.
Frequently Asked Questions
Orange cheddar or white cheddar can be used, I recommend using a mild cheddar as it will melt and incorporate into the soup better than a sharp cheese.
Yes, you can substitute milk for heavy cream.
Shred the cheese yourself at home the pre-shredded cheeses from the store are coated with an anti-caking agent that makes it harder to melt.
Whisk together the cornstarch with the water and stir into the soup
Store any leftovers in the refrigerator in an airtight container for up to 3 days.
Reheat in the microwave or over medium-low heat on the stovetop, stirring constantly.
Broccoli soup is great in a bread bowl like at Panera’s or even with a loaf of crusty Italian bread.
Yes, I also have a recipe for Instant pot Panera’s copycat broccoli and cheddar soup.
Variations for Broccoli Cheddar Soup
- Use vegetable stock for a vegetarian-friendly version.
- Omit the crushed red pepper if you don’t want any heat to the soup.
- Milk or half and half can be used instead of the heavy cream.
More Recipes
Broccoli and Cheddar Soup
Broccoli and Cheddar Soup is my all-time favorite soup with the creamy cheddar cheese, broccoli, and carrots all simmered to perfection in a rich broth, you really can’t go wrong.
Ingredients
- 2 Tbsp Butter
- 1 Small Onion, Diced
- ½ Cup Celery, Thinly Sliced
- 1 Cup Matchstick Carrots
- 3 Cloves Garlic, Minced
- 2 Cups Broccoli Florets, Roughly Chopped
- 4 Cups Chicken Stock
- ½ tsp Salt
- ½ tsp White Pepper
- ¼ tsp Crushed Red Pepper
- 1 tsp Dried Oregano
- 2 Cups Heavy Cream
- 2 Cups Cheddar Cheese, Shredded
- ½ Cup Parmesan Cheese, Grated
- 3 Tbsp Water
- 3 Tbsp Cornstarch
Instructions
- In a 5-quart dutch oven or large pot, melt the two tablespoons of butter over medium heat. Add the onion, celery, carrot, and garlic and saute for 5 minutes until softened slightly.
- Add the broccoli, salt, pepper, crushed red pepper, and oregano. Pour in the chicken stock and bring to a boil.
- Once boiling, boil the heat to medium-low and simmer until the broccoli is tender for about 10 minutes.
- Stir in the heavy cream and heat until simmering.
- Reduce the heat to low and gradually stir in the cheeses and stir until fully melted and incorporated.
- Whisk together the cornstarch with the water and stir into the soup. Stir the soup constantly over low heat until thickened.
- Serve hot; garnish with extra cheese and parsley if desired. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 600Total Fat: 50gSaturated Fat: 30gTrans Fat: 2gUnsaturated Fat: 16gCholesterol: 149mgSodium: 915mgCarbohydrates: 22gFiber: 3gSugar: 7gProtein: 19g
This look delicious. I love your blog, it has great recipes!
Well thank you