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:
- Melt butter in a Dutch oven then cook onion and garlic until softened.
- Make a roux by stirring in the flour and salt.
- Whisk in the broth then bring to a boil.
- Cook broccoli until tender.
- 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.
Broccoli Cheddar Soup FAQ
Sharp cheddar is ideal but you can also use a mild cheddar or another variation.
Remove the pan from the heat then stir in a little at a time as too high heat will curdle your cheese.
It’s not recommended to freeze cheese soup because it’ll separate after thawing. You may be able to reheat it back up and whisk in more milk, but it won’t be optimal.
More Soup Recipes
Enjoyed this easy soup recipe? Check out these other recipes:
- Ham and Cheese Soup
- Jalapeno Corn Chowder
- Cheesy Buffalo Chicken Soup
- Cream of Onion Soup
- Baked Potato Soup
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).
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup diced yellow or white onion
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 3 cups vegetable or chicken broth/stock
- 2 cups fresh or frozen chopped broccoli
- 1/4 cup whole milk, room temperature
- 2 cups shredded cheddar cheese
Instructions
- In a Dutch oven or similar large pot, melt the butter. Add the onion and a big pinch of salt. Cook until softened, about 5 minutes. Add the garlic and cook 1 minute.
- Stir in the flour and salt until everything is coated and a roux (paste) is formed. Slowly whisk in the broth then bring to a boil.
- Once boiling, add the broccoli. Cook until tender, about 8-10 minutes.
- Remove from the heat. Stir in the milk and cheese until melted. Taste and adjust for salt.
Notes
- Enjoyed this recipe? Check out my Ham and Cheese Soup.
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.
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First published December 8, 2014
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I made this tonight…added a finely diced carrot with the onion as you suggested. So GOOD! My daughter is a fan of Panera’s broccoli cheese soup, but I find it a bit too rich. She and my husband both agreed this version is delicious. She said she thought your version was even better than Panera’s…high praise coming from her.
Glad your family enjoyed it! Love the addition of carrots and yes, this soup is definitely not as rich, which is what I like :)
Broccoli cheese soup is my favorite! Thanks for sharing!
Love how creamy this soup looks! My kiddos will go crazy for this!
I needed this soup last week! Sounds like I had what you had, I ate lots of popsicles but this looks better :)
I just made this. Excellent recipe! In the future, I will double the onion, and add a dash of white wine. Just my taste.
Can never have too much onion!
Hahaha!
My daughter and I just made this for her school lunch tomorrow with rice flour to keep it GF. She’s thrilled! Thank you!
Wonderful! Glad you were able to make it gluten free.
Was craving broccoli cheddar soup and this was so satisfying. I used what I had on hand so I used fiesta blend cheese instead of cheddar and it turned out so good and perfectly creamy. Quick. Simple. Delicious.
Yes any melting cheese will do! Glad you enjoyed the soup.