Broccoli Cheddar Soup

This homemade Broccoli Cheddar Soup for two recipe is the ultimate vegetarian comfort food that can be ready in 30 minutes. Perfect for when the weather is cold (or you’re feeling under the weather).

As soup weather gets closer, it’s time to share one of my favorite and easiest soups ever /Broccoli Cheddar Soup!

It’s a cheesy, velvety vegetarian soup packed full of broccoli florets.

Broccoli is one of my favorite vegetables ever, even as a kid growing up.

If there were vegetable trays at a party, I’d pile my plate high with broccoli. My coworkers at my last job made fun of me when we had leftover veggie trays and I basically took all the remaining broccoli (you can keep your celery sticks).

Then of course it’s cheese soup for the base. Everybody loves cheese with their broccoli, no?

This broccoli cheese soup is so easy to make, it’s the perfect remedy for when you’re feeling a bit under the weather with a cold.

Chicken noodle soup and this broccoli cheddar soup recipe are my go-tos when I need dinner with very little effort, which is a must when all you want to do is take a nap (just don’t nap while you’re actually making the soup).

And because it’s just me cooking dinner, this is my version of a small batch broccoli cheddar soup. It makes 4 bowls, which I eat two servings right away then save the leftovers for lunch the next day (which is even more helpful when you’re sick and need a break).

But if you’re expecting literally two servings for broccoli cheddar soup for two, you can very easily cut the recipe in half.

Ingredients For Broccoli Cheese Soup

Here’s what you need to make your broccoli cheddar soup recipe:

• Butter: Fat used to cook the onion and make the roux
• Onion and garlic: Aromatics to build the base of your soup
• Flour: Thickens the soup by making a roux
• Salt: No more bland soup
• Broth: Of course if you’re sticking with the vegetarian theme, use vegetable soup. However, it works great with chicken broth too.
• Broccoli: I use frozen a lot because it’s the most convenient, but you can use fresh as well.
• Milk: Adds creaminess to the soup
• Cheddar cheese: It’s certainly not broccoli and cheese soup without the cheese!

Can I use frozen broccoli instead of fresh?

What I love about this broccoli cheese soup recipe is you can use either fresh or frozen broccoli.

I use frozen a lot simply because I almost always have a bag in my freezer for a moment’s notice, although you’ll want to chop them into smaller bite-sized pieces. Sometimes the frozen florets can be huge.

It may take a few minutes longer using frozen broccoli because the heat of the soup will drop. You can also use the frozen California vegetable medley where it’s broccoli, cauliflower, and carrots.

How To Make Broccoli Cheddar Soup

Here’s how to make broccoli and cheese soup:

1. Melt butter in a Dutch oven then cook onion and garlic until softened.
2. Make a roux by stirring in the flour and salt.
3. Whisk in the broth then bring to a boil.
4. Cook broccoli until tender.
5. Stir in milk and cheese until melted.

That’s it! Refrigerate leftovers in an airtight container for up to 5 days.

What To Serve With Broccoli Cheese Soup

Soup will always taste amazing next to freshly baked small batch dinner rolls or even jalapeno popper rolls.

But if you’re looking for something a little less carb heavy, serve it alongside my green onion salad.

Or make it a soup and sandwich kind of meal with buffalo chicken grilled cheese.

Tips For Making The Best Broccoli Cheese Soup Recipe

• Grate the cheese yourself: Yes I know buying pre-shredded is so much easier, but it’s often coated in anti-caking agents that makes it a little harder to melt. Although it will still melt into a cheesy soup, buy a block of cheese and grate it yourself for best smooth results.
• Whisk continuously: Once you add the flour and broth, whisk continuously as it heats up. This’ll help prevent lumps from forming.
• Melt cheese on low and slow: It’s very important the heat isn’t too high when adding the cheese. If it’s too hot, the cheese will curdle, leaving you with a gritty, gloopy, not-so-smooth texture. That’s why I turn the heat off first then whisk in the cheese until melted.

More Soup Recipes

Enjoyed this easy soup recipe? Check out these other recipes:

• Ham and Cheese Soup
• Jalapeno Corn Chowder
• Cheesy Buffalo Chicken Soup
• Chicken Pot Pie Soup
• Cream of Onion Soup
• Baked Potato Soup

First published December 8, 2014