Broccoli Cheddar Soup
This Broccoli cheese soup is the epitome of comfort food and can be prepared in less than 30 minutes! It is deliciously cheesy, packed with fresh broccoli, and full of flavor!
Are you tired of the same old recipes? Looking for something easy and delicious? Look no further than this broccoli cheddar soup! And the best part? You can whip it up in just 30 minutes!
This creamy and savory soup is sure to be a crowd-pleaser! And if you’re a fan of comfort food, you won’t find a better recipe than this velvety broccoli cheese soup. This dish taste similar to Panera’s broccoli cheddar soup recipe, but for a fraction of the cost!
Why you’ll love this recipe:
- Easy – This broccoli cheddar soup requires minimal prep and cooking time. In just 4 simple steps, dinner is ready in 25 minutes!
- Vegetarian – This tasty, nutritious meal is vegetarian-friendly and made with pantry staples, making it the perfect easy weeknight dinner! With a combination of wholesome and flavorful ingredients, everyone will love this meatless meal.
- Freezer-Friendly – Broccoli cheddar soup is perfect for meal prep and can be frozen for later. Consider making a double batch and storing half in your freezer for a convenient dinner in the future.
Ingredients for Broccoli Cheddar Soup
Here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card below!
- Butter and Onion – The butter adds depth and richness to this soup, while the onion serves as a flavor base to this recipe. If you are out of butter, olive oil will work in a pinch, but the flavor will be slightly different.
- Flour – this helps thicken the soup and create a creamy base for the soup. For a gluten-free option, use Cup4Cup Flour or gluten-free Bisquick.
- Broth – using a good quality chicken stock will elevate the rich flavors in this soup.
- Fresh broccoli – we are using half a pound of fresh broccoli florets for this recipe. You can also use frozen broccoli that has been thawed, but remember that the cooking time will be less as frozen broccoli is partially cooked. If you are using frozen broccoli, start simmering for 5 minutes and adjust the time as needed.
- Dijon mustard, Garlic powder, Salt, Smoked paprika, and Black pepper – these are our flavor makers! Dijon mustard adds a tangy, peppery depth of flavor, and our spices make all the flavors pop!
- Half-n-half – this helps create a thick and creamy texture. You can substitute it with milk for a lighter consistency.
- Shredded cheddar – It wouldn’t be broccoli cheddar soup without sharp cheddar cheese! Feel free to opt for a mild cheddar if you prefer.
How to make broccoli cheddar soup
This is SUCH an easy recipe! In addition to the ingredients listed above, you’ll need a large Dutch oven and a whisk to make this recipe. The best part is that this recipe doesn’t require much attention and doesn’t take hours to prepare. Here is a step-by-step guide:
Saute Onions
Heat a large pot or Dutch oven to medium heat and melt the butter. Once the butter has melted, add the chopped onions and saute for a few minutes until they’re translucent.
Add Thickener and Broccoli
Whisk the flour in with the onions and cook for an additional minute. Once the flour has turned golden brown, add in the broth, broccoli, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Stir everything together and bring the soup to a boil.
Simmer and Add Cheese
After bringing the soup to a boil, lower the heat to a simmer and let it cook for 10-15 minutes until the broccoli is tender. When the broccoli is cooked to your liking, add the half-and-half and shredded cheese and stir until everything is melted and heated through.
Serve a bowl of this soup with a side of crusty bread, or garlic bread for a true hearty meal.
Storage and Reheating
Fridge: Store in an airtight container in the fridge for 3 days. To reheat soup, microwave in 30-second increments until warm, or reheat in a small saucepan over low heat, stirring occasionally.
Freezer: To freeze this soup, allow it to cool completely and transfer to a large wide-mouthed glass jar, or soup cup tray. You can store this soup in the freezer for up to 3 months. To reheat frozen soup, remove it from the freezer and let it thaw in the fridge overnight.
If you like this cheesy meal, you’ll love these easy soup recipes!
- This Cheesy Jalapeno Chicken Soup has all the flavor of a jalapeno popper but in a creamy, hearty soup!
- This easy Crockpot Chicken Enchilada Soup is perfect for busy weeknights!
- My family loves this Chicken Tortilla Soup, don’t skip those crunchy, salty tortilla strips on top!
- This delightful Sausage and Spinach Soup is warm, filling, and super satisfying!
Recipe FAQ
This recipe will work with fresh or thawed frozen broccoli. When using frozen broccoli, the cooking time is shortened, so the broccoli should be soft and tender. Then start with a 5-minute simmer and adjust as needed.
If you need to thicken this soup combine 1 tablespoon cornstarch and 2 tablespoons cold water to make a cornstarch slurry. Stir in the mixture while stirring over medium-low heat and the soup will slowly thicken.
You can start by adding bite-sized pieces of broccoli to the soup, or use an immersion blender to create the desired consistency.
Get the Recipe: Broccoli Cheddar Soup
Ingredients
- ¼ cup unsalted butter
- ½ yellow onion, diced
- ¼ cup all-purpose flour, cup4cup or GF bisquick if gluten-free
- 3½ cups low-sodium chicken broth
- ½ pound fresh broccoli florets, chopped (see notes if using frozen broccoli)
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 2 cups half-n-half
- 3 cups shredded cheddar cheese
Equipment
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and saute for 2-3 minutes, until translucent.
- Whisk in the flour and cook for another minute until the flour turns golden brown.
- Stir in the broth, broccoli, Dijon mustard, garlic powder, salt, smoked paprika, and black pepper. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes or until the broccoli is tender.
- Stir in the half-n-half and shredded cheddar cheese. Once everything is melted and heated through, serve!
Notes
- Frozen broccoli: thaw and press dry to use. Since frozen broccoli is already partially cooked, do not pour it in with the broth and seasonings! Instead, leave it out until the soup has simmered for about 5 minutes, then cook another 5-10 minutes.
- If you prefer carrots in your soup, you could add a 1/2 cup or so. However, I found the carrots to completely overwhelm the soup and preferred to let the broccoli shine.
