This Broccoli Cheddar Soup is creamy, cheesy, and tastes even better than Panera's. It's healthy, hearty, and so satisfying. Ready in just 30 minutes, it's perfect for busy weeknights, and serving with garlic bread...lots of it.
Looking for more easy soup recipes? Try my Chicken Noodle Soup and Lasagna Soup next!
About This Recipe
Let's make broccoli cheddar soup! Now that summer's over, I've been making more and more hearty recipes, like soups, stews, and roasts. This broccoli cheddar soup recipe has to be one of my favorites because it's healthy, comes together very quickly, and still has that heartiness that makes it good enough for dinner.
This soup is creamy, rich, and flavorful, filled with tender broccoli, sharp cheddar cheese, onions, garlic, and a touch of cream. Easy to make with basic pantry ingredients, it's exactly the kind of cozy soup I crave during the colder months!
For serving, I love to serve it with a fresh loaf of garlic bread. Lately, I've been trying to be a bit healthier, so I'm making my garlic bread with olive oil instead of butter. It actually comes out tasting exactly the same, so I think I'm never going back to butter now.
Key Ingredients
Olive oil: As I mentioned earlier, I've been using olive oil instead of butter lately. This recipe was no different, and I couldn't notice a difference in the soup. Olive oil is healthier than butter, so I recommend it. But if you really like butter, you can use that as well.
Onion & garlic: This soup would not be complete without onions and garlic. They provide a savory depth that no other vegetables can provide.
Flour: Thickens the soup.
Milk: I use whole milk. You can also use water, but it will not be as creamy.
Chicken broth: Any low-sodium chicken broth will work. If you do not have low-sodium broth, you can skip the salt in the recipe.
Broccoli florets: Fresh or frozen broccoli will both work. If you buy crowns of fresh broccoli, you can also use the stems.
Cheese: You want a sharp cheddar cheese to help cut through the richness of the other ingredients. I recommend "old" or "medium" cheddar. Also, try to avoid preshredded cheeses because they contain additives that make them less melty.
Heavy cream: Just a tiny bit gives the soup that bit of luxuriousness.
Salt and pepper: Add to your own taste, but as I said earlier, if your chicken broth is salty, you may be able to skip the salt.
Instructions
STEP 1: Heat the olive oil in a large pot over medium-high heat. Add the onions and garlic and cook for 4-5 minutes until softened.
STEP 2: Stir in the flour.
STEP 3: Whisking constantly, gradually pour in the milk. Add the chicken broth and broccoli florets. Bring to a boil, then reduce to a simmer and cook for 8-10 minutes until the broccoli is tender.
STEP 4: Stir in the cheddar cheese, followed by the heavy cream. Taste and add salt and pepper to taste.
Broccoli Cheddar Soup
Ingredients
- 4 tablespoons olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- ¼ cup flour
- 2 cups milk
- 2 cups chicken broth
- 4 cups chopped broccoli florets
- 2 cups cheddar cheese
- ½ cup heavy cream
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook for 5-6 minutes until softened. Stir in the flour.
- Whisking constantly, gradually pour in the milk. Add the chicken broth and broccoli florets. Bring to a boil, then reduce to a simmer and cook for 8-10 minutes until the broccoli is tender.
- Stir in the cheddar cheese, followed by the heavy cream. Taste and add salt and pepper to taste. Enjoy!
D
Good but a little to thick so added more milk and chicken broth.
Em
Followed the recipe completely. Very delicious. My only complaint is that I didn't double the recipe. Thank you. It was so easy to make