Broccoli Cheddar Soup

Overhead shot of broccoli cheese soup in white bowl with spoon.

Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 361kcal

Author: Platings and Pairings

This creamy Broccoli Cheddar Soup comes together from scratch in just one pot and in less than 30 minutes. Packed with wholesome ingredients and plenty of sharp, melty cheese, it’s the perfect bowl of comfort any day of the year!

Print Recipe

Equipment

Large Pot

Ingredients

2 Tablespoons butter
1 small onion diced
3 cloves garlic minced
4 cups broccoli chopped small (or a 12 oz. package chopped broccoli or frozen broccoli)
1 ½ cups carrots chopped small or shredded (about 3 medium carrots)
3 cups chicken stock or vegetable broth
1 ½ cups half and half
2 cups cheddar cheese shredded
½ teaspoon paprika
¼ teaspoon dry mustard
½ teaspoon kosher salt
¼ teaspoon pepper
2 Tablespoons cornstarch
2 Tablespoons water

Instructions

Heat the 2 Tablespoons butter in a large heavy pot over medium-high heat. Once melted, add the 1 small onion, and cook for 2-3 minutes, until softened.
Add the 3 cloves garlic, and cook for another 30 seconds, until fragrant.
Add the 4 cups broccoli, 1 ½ cups carrots and 3 cups chicken stock.
Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, until the broccoli is tender.
Add the 1 ½ cups half and half, 2 cups cheddar cheese, ½ teaspoon paprika, ¼ teaspoon dry mustard, ½ teaspoon kosher salt + ¼ teaspoon pepper. Stir until the cheese is melted.
Whisk together the 2 Tablespoons cornstarch and 2 Tablespoons water, then add the slurry to the pot. Continue to heat and stir until the soup is thickened.
If you’d like a creamier soup, blend some or all of the soup with an immersion blender or a regular blender.
Enjoy!

Notes

Storing

Store leftover broccoli cheddar soup in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stovetop until heated through, adding a splash of half-and-half, milk, or stock/broth, if needed.
This soup also freezes well for up to three months. Thaw it overnight in the fridge and reheat as directed above.

Tips and tricks

For a creamier soup, blend some or all of the soup. If using a countertop blender, fill only halfway, hold the lid with a towel, and pulse first to avoid hot soup explosions. You can also strain the soup after blending for an ultra-smooth finish.
Always taste your soup at the end to adjust the seasoning as required. This is particularly important when using broth or stock in soup as different brands will have different amounts of salt.
You can make this broccoli cheddar soup ahead of time. Store the soup mixture in an airtight container to store in the fridge for 1-2 days or in the freezer for longer and then reheat on the stovetop, adding the freshly shredded cheese, half-and-half, and cornstarch slurry just before serving.
Always shred the cheese yourself. Packaged pre-shredded cheese doesn’t melt as nicely or taste as creamy.
To prevent a grainy soup, make sure to only add the half and half at the end and gradually stir in some of the shredded cheese at a time rather than all at once.

Variations

Increase the veggies - For extra depth of flavor, sauté the onions with thinly sliced celery or leeks. You can also substitute some of the broccoli with cauliflower florets or mix in diced potatoes.
Use frozen broccoli - For an even simpler prep, stir in a 12-ounce bag of frozen broccoli florets.
Add protein - After melting the butter, brown chopped chicken breast in the pan, then add the onion and continue with the recipe. Pre-cooked shredded chicken or store-bought rotisserie chicken works well too. Just stir it in along with the half and half, cheese, and spices.
Adjust the consistency - If the soup is thicker than you’d like it to be after adding the cornstarch slurry, you can thin it out with a splash of chicken stock or half and half.
Make it silky smooth - If you prefer a smoother, less chunky soup, purée it using an immersion or standard blender. Blend the entire batch for a silky texture, or just half to keep some pieces intact.

Nutrition