Cheesy Broccoli Soup
Cheesy Broccoli Soup is creamy and satisfying with lots of fresh broccoli and sharp cheddar cheese. In less than 30 minutes, you’ll have a hearty, cheesy soup that will disappear almost as quickly as you made it. Looking at the bottom of the empty soup pot always makes me wish I would have made a bigger batch.
Who says Panera has the best broccoli cheddar soup? This recipe is affordable and makes a delicious bowl of Cheesy Broccoli Soup in just 30 minutes. I know, right? Hard to believe, but it’s true. Your family will simply love it. This classic combination of broccoli and cheddar cheese in a hearty, welcoming soup is the perfect meal for a cool winter evening.
It can seem difficult to get a creamy soup to the right consistency. Not too thick and not to clumpy, your soup should be creamy and smooth. This recipe takes the guessing out of the equation and makes it easy to create a cheesy, creamy bowl of soup. The key is to keep the heat off after adding the shredded cheddar to the soup.
It’s also important to grate your own cheese for this recipe instead of using pre-shredded cheese. Most shredded cheeses in a bag have an anti-caking agent added to them which keeps the cheese from clumping and sticking together in the bag. But it can also prevent the cheese from melting completely in the soup. Always buy your cheese in a block when making creamy soups, and shred or grate it yourself just before adding it to the soup. It literally takes just a minute to grate the cheese for this recipe.
Cheesy Broccoli Soup
What’s needed?
- unsalted butter
- chopped onion
- chicken stock or BETTER THAN BOUILLON
- milk
- salt, black pepper, garlic powder
- chopped fresh broccoli
- shredded sharp cheddar cheese
I like to rough chop the broccoli so you have some texture in the soup. If you chop it too fine, it is likely that it will begin to get too soft before you can finish the soup. Cheesy Broccoli Soup should be loaded with broccoli bits that you can bite into and savor.
A shortcut for chicken stock:
I prefer to make my own chicken stock by boiling chicken pieces in water with some root vegetables. But, I don’t always have the time to do this. I’ve found that BETTER THAN BOUILLON is a great substitute. It is flavorful, affordable and convenient and can also be stirred into sauces and gravies. I use it often when making soups and stews.
How to make Cheesy Broccoli Soup?
- Add the butter to a large stock pot or Dutch Oven over medium heat. Once the butter has melted, stir in the chopped onion and saute for 5 minutes.
- Add the flour and cook for two more minutes while stirring.
- Gradually stir in the chicken stock, milk, and garlic powder. Bring the soup to a boil.
- Add the chopped broccoli and reduce heat to a simmer, cooking for 10 minutes.
- Stir in the shredded sharp cheddar cheese and turn the heat off. Stir until the cheese has melted and the soup is thick. Add salt and black pepper to taste. Serve the soup with crusty bread and a salad. Recipe makes 6 servings.
I have made this soup on the stove and in my Instapot. When using the Instapot, I cook with the brown/saute feature to cook the onions and then switch it to the ‘soup’ setting for a slow simmer with the lid off. After adding the shredded cheddar, I turn the heat off. Cheesy Broccoli Soup is quick to make and clean-up is a breeze.
For more comforting recipes, try these soup recipes, including Creamy Asparagus Chowder, Clam Chowder and Creamy Sausage and Tortellini Soup. For the complete recipe for Cheesy Broccoli Soup, check out the printable recipe card below for all the details.
Who knew a soup this delicious would be this easy to make. Come back and leave me a comment after you make this recipe, I’d love to get your feedback.
Cheesy Broccoli Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, chopped
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 cups chopped fresh broccoli
- 2 cups SHARP cheddar cheese, grated
Instructions
- Add the butter to a large stock pot or Dutch Oven over medium heat. Once the butter has melted, stir in the chopped onion and saute for 5 minutes.
- Add the flour and cook for two more minutes while stirring.
- Gradually stir in the chicken stock, milk, and garlic powder. Bring the soup to a boil.
- Add the chopped broccoli and reduce heat to a simmer, cooking for 10 minutes.
- Stir in the shredded sharp cheddar cheese and turn the heat off. Stir until the cheese has melted and the soup is thick. Add salt and black pepper to taste. Serve the soup with crusty bread and a salad. Recipe makes 6 servings.
Equipment
- 1 Dutch oven or large soup pot
Sherrie Ravencraft
Using chicken broth gives it more flavor than bouillon cubes.
Raveaboutfood
Yes! Glad you liked it!