This Easy Broccoli Cheddar Soup recipe is one of our personal favorites, and weโre known to serve it up any time the temperature drops. No matter when you decide to make it, weโre sure youโll love this homemade soup recipe!
Looking for more broccoli and cheddar recipes? Try our delicious Ham Broccoli and Cheddar Quiche!
Why Our Recipe
- This made-from-scratch soup is ready in just 30 minutes!
- We use all whole, real ingredients. No canned cream of anything here.
- Fresh broccoli gives you the best flavor, but frozen can be used for convenience.
Is there anything better than a warm bowl of soup in those colder months? We love concocting soup recipes because they bring a certain level of comfort from start to finish. Between the delicious aromas that fill your home as it cooks, to the satisfaction of sitting down with a piping hot bowl of yummy brothโthe list goes on!
Ingredient Notes
- Cooking Oil: You can use any neutral cooking oil like olive oil, canola, avocado, or vegetable oil.
- White Onion: White onions have a sharper flavor, but yellow onions also work.
- Garlic: Freshly minced garlic provides the best flavor, but jarred minced garlic works in a pinch.
- Vegetable Broth: Using a low-sodium option allows you to best control the flavor. Itโs a great chef tip. You can also use chicken broth.
- Heavy Cream: You can substitute with half-and-half, though the dish may be less creamy and thick.
- Broccoli Florets: Fresh broccoli gives a better, firm texture but frozen broccoli florets work too.
- Shredded Sharp Cheddar Cheese: Freshly shredded melts better than pre-shredded cheese, which contains additives to prevent clumping.
Switch Things Up
Cheese: While this recipe is for cheddar broccoli soup, you can customize your soup by using a different type of cheese. If youโre looking to mix things up, opt for cheese with the same sharpness that you find in cheddar. Our top picks are: Velveeta, parmesan, white cheddar, or Monterey Jack.
Vegetables: You can easily add in some more veggies along with the broccoli. Asparagus or mushrooms are both great options that are easy to throw in.
Protein: Add some protein to this soup with some leftover shredded chicken or ham. Leftovers are a great option to beef up your soup, or you can always use a rotisserie chicken or pick up some diced ham from the grocery store.
Serving Suggestions
This cheese and broccoli soup is tasty and filling on its own, but if youโre looking for ways to round out your meal, you can serve it alongside crackers (homemade or store-bought) or bread like our homemade breadsticks, French baguette, or garlic bread
Another classic is to serve this soup with a baked potato. You ladel on the soup and top with even more shredded cheddar and a dollop of sour cream.
Storage and Reheating Instructions
Cool the soup to room temperature before transferring it to containers for storage.
Refrigerate in an airtight container for 3 to 4 days.
To freeze, transfer to an airtight freezer container or a resealable freezer bag. Remove as much air as possible and freeze for up to 3 months.
Reheat on the stove over medium heat, adding a little water or broth if necessary to adjust consistency.
Reheat in the microwave in 30-second increments, stirring in between each for even heating.
I love broccoli cheese soup and want to use your recipe! When you say butter, do you mean real butter or margarine?
We only use real butter in our recipes.
This is a great winter soup especially when paired chicken or turkey sandwich.
I love this recipe except instead of using cheddar cheese I went ahead and used Monterey Jack cheese I just love all of your recipes thanks for making them so easy to follow
Ladies, great job!! Wonderful recipes, helpful videos, and user-friendly media sites!! A++
This is an excellent tasting soup! Doubled recipe, used fresh broccoli. Being on a Keto diet, skipped milk, used 2 cups heavy cream and 4 oz cream cheese. Making another pot for supper! Thank you so much for posting this recipe. Grateful for all your hard work and sharing.
This has been my go-to recipe for years. I do substitute evaporated milk for the cream and if needed, thicken it with dehydrated mashed potato flakes. Excellent recipe.