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Broccoli and Cheddar Soup

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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 Soup

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.

Broccoli and Cheddar soup in a bowl

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
Ingredients for broccoli cheddar soup

Step by Step Directions for Broccoli Cheese Soup

step-one-melt-butter-add-onion-garlic

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 seasonings broccoli and broth

Step 2

 Add the broccoli, salt, pepper, crushed red pepper, and oregano. Pour in the chicken stock and bring to a boil. 

Step 3 saute till broccoli soft

Step 3

Once boiling, turn down the heat to medium-low and simmer until the broccoli is tender about 10 minutes.

Step 4 pour in heavy cream

Step 4

Stir in the heavy cream and heat until simmering.

Step 5 stir in cheddar cheese

Step 5

Reduce the heat to low and gradually stir in the cheeses and stir until fully melted and incorporated.

Step 6 whisk in cornstarch

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 broccoli cheddar soup garnish

Step 7

Serve hot, garnish with extra cheese and parsley if desired. Enjoy!

broccoli cheese soup

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

What’s the best Cheese to use in broccoli cheddar soup?

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.

Can I use milk instead of heavy cream?

Yes, you can substitute milk for heavy cream.

Why won’t my Cheese melt?

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.

How to thicken broccoli cheddar soup?

Whisk together the cornstarch with the water and stir into the soup

How to store broccoli cheese soup

Store any leftovers in the refrigerator in an airtight container for up to 3 days.

Reheat leftover cheese soup

Reheat in the microwave or over medium-low heat on the stovetop, stirring constantly. 

What to eat with broccoli cheddar soup?

Broccoli soup is great in a bread bowl like at Panera’s or even with a loaf of crusty Italian bread.

Can I make Broccoli Cheddar Soup in the Instant Pot?

Yes, I also have a recipe for Instant pot Panera’s copycat broccoli and cheddar soup.

broccoli cheese 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.
Broccoli and Cheddar Soup

More Recipes

Broccoli and Cheddar Soup

Broccoli and Cheddar Soup

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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

  1. 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.step-one-melt-butter-add-onion-garlic
  2.  Add the broccoli, salt, pepper, crushed red pepper, and oregano. Pour in the chicken stock and bring to a boil. Step 2 add seasonings broccoli and broth
  3. Once boiling, boil the heat to medium-low and simmer until the broccoli is tender for about 10 minutes.Step 3 saute till broccoli soft
  4. Stir in the heavy cream and heat until simmering. Step 4 pour in heavy cream
  5. Reduce the heat to low and gradually stir in the cheeses and stir until fully melted and incorporated.Step 5 stir in cheddar cheese
  6. Whisk together the cornstarch with the water and stir into the soup. Stir the soup constantly over low heat until thickened.Step 6 whisk in cornstarch
  7. Serve hot; garnish with extra cheese and parsley if desired. Enjoy!Step 7 broccoli cheddar soup garnish
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 600Total Fat: 50gSaturated Fat: 30gTrans Fat: 2gUnsaturated Fat: 16gCholesterol: 149mgSodium: 915mgCarbohydrates: 22gFiber: 3gSugar: 7gProtein: 19g

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Laurel Leblanc

Monday 5th of September 2022

This look delicious. I love your blog, it has great recipes!

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Monday 5th of September 2022

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