Easy Cheddar Broccoli Soup Recipe

  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 25m
  • Ready In: 35m

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    15.9 g
  • Cholesterol

    93.7 mg
  • Fat

    32.2 g
  • Fiber

    2.4 g
  • Protein

    17.0 g
  • Saturated Fat

    20.2 g
  • Serving Size

  • Sodium

    395.6 mg
  • Sugar

    4.9 g
  • Trans Fat

    7.9 g
  • Unsaturated Fat

    1.1 g
  • Potassium

    352.7 mg
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Easy cheddar broccoli soup recipe. This broccoli cheese soup is the absolute best! It’s so creamy and full of cheese – perfect for busy weeknights and even picky eaters. Yum! Creamy broccoli cheese soup with hidden veggies? Count me in! The potatoes help make it thick and creamy but it won’t make you feel like you just ate a cheese dip. Delicious!

To make a vegetarian version of this dish, use vegetable stock instead of chicken stock. You can also use a mix of half vegetable stock and half heavy cream for a heartier dish.

It’s essential to use fresh, good-quality cheese. Grate the cheese into small pieces and add it slowly to the dish to make sure it doesn’t clump together.

I love broccoli cheddar soup, especially with kind at Panera Bread. I love how it’s so creamy and flavorful with a nice mix of tangy and cheesy tastes. I never thought I’d be able to make it at home. But I thought it’d be great to surprise him with a homemade version for the holidays!

Broccoli Cheddar Soup Tips and Tricks

  • Grate the cheese yourself for the best result. Pre-shredded cheese often has something called anti-caking agents that stop the cheese from melting nicely in your soup. If you want a smooth and creamy broth for your broccoli cheddar soup, get a block of cheese instead and grate it up.
  • Stir constantly when you add flour and milk. This keeps the flour from sticking to the bottom of the pot with the butter. Adding the milk makes everything mix nicely, so the soup gets thicker and there are no lumps.
  • Cook the soup over low heat. When you add the cheese, add a little at a time and stir. That way, the cheese will blend in nicely and the soup won’t be too thin or gloopy.
  • When you’re ready to eat, sprinkle some extra cheese on top (if you’d like) and serve it with some crunchy bread to dip into.
  • If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat them, don’t use the microwave. Put the soup in a saucepan over medium-low heat and stir it until it’s hot. This way, the soup will stay thick and creamy. If you increase the heat too much, it will become separated.

What to Serve with Broccoli Cheddar Soup

Make this broccoli cheese soup a meal by adding a side of crusty bread or some homemade croutons. Enjoy!

Easy Broccoli Cheddar Soup Recipe

On a cold and gloomy day last weekend, I cooked a special treat for my partner. I got a broccoli cheddar soup recipe and made it for us. When we were done eating, my partner told me it was even better than the soup from Panera! He had to get seconds! I’m sure you’ll love this recipe too!


  • 1 tablespoon olive oil
  • 1 rib celery,chopped
  • 1 carrot,peeled and chopped
  • 1 small yellow onion,peeled adn chopped
  • 1/2 teaspoon dried thyme leaves,crushed
  • 3 ½ cups (875 ml) low-fat chicken broth
  • 1 ½ cups 9480 ml) double cheddar sauce
  • 10 oz (300 g) frozen chopped broccoli,thawed adm drained


Step 1

In a large saucepan,heat olive oil over medium heat. Add carrots,celery,onion and thyme and cook,stirring,until vegetables are almost tender.

Step 2

Stir in chicken broth. Increase heat to high and bring mixture to a boil,then reduce heat to low and simmer for 10 minutes.

Step 3

Transfer cooked mixture to food processor. Process until smooth. Return to saucepan.

Step 4

Stir in cheddar sauce and broccoli. Cook for a further 10 minutes or until heated through.

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