Easy Creamy Broccoli Cheddar Soup

Broccoli Cheddar soup is super fast and easy to make and so delicious!

Curling up on the couch with a steaming bowl of soup is one of the best ways to warm up on a crisp autumn day. So, when I saw the leaves beginning to fall from the trees, I decided to whip up this creamy broccoli cheddar soup.

It’s loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety cream broth. Yum. Best of all, it’s a snap to make. It will be ready to ladle into your bowl in just twenty minutes.

Broccoli soup was one of the first recipes I shared on the blog. I’ve updated this version to be even creamier. John says it tastes like it was made in a fancy restaurant, but it’s even better because it’s homemade.

Ready to make this velvety cream soup? It’s easier than you think.

Ingredients

Just grab a head of broccoli, some aged cheddar cheese, chicken broth, milk, cream, some butter, onion, garlic, salt, pepper, and nutmeg, and you’re all set.

Instructions

*Free printable recipe card is available at the end of the post. 

First, grate your cheese. Then cut up your broccoli. Today, I’m using just the florets. I cut them into bite-size pieces. You can chop up the stems, as well, if you like.

To begin your soup, heat butter in a heavy bottom pot. Add onions and garlic and sauté for about five minutes. Then add you chicken broth and stir.

Next, add broccoli, cream, milk, and spices (salt, pepper, and nutmeg). Bring up to a boil and simmer for about five minutes until the broccoli is tender.

Finally, stir in your grated cheddar cheese until it melts.

And that’s it. Easy peasy. A satisfying, quick, creamy soup.

Ladle into your prettiest soup bowls and serve warm, garnished with some extra cheese.

Pro tips and recipe notes

• I recommend aged cheddar cheese that you grate yourself. Just give it a quick spin in the food processor. Zip, zip and it’s done. The pre-grated type that comes in a zip lock bag contains preservatives meant to keep the shreds from clumping together in the bag. It doesn’t melt quite as well. 
• I love the delicate flavor of this soup. There are a few add-ins you could go with. Cinnamon would be very nice with this soup. If you like some spiciness, a pinch of cayenne pepper will do the trick. Or you could add chopped bacon, bite-size cooked chicken or turkey, or cooked, diced potatoes (if you’re not low carb). It’s up to you.
• Have a cup on its own or pair it with this these amazing slow cooker pork chops, mouthwatering chicken and peppers, crispy salmon cakes, or perfect pan-seared steaks.
• To save leftover soup, let it cool and store it in an airtight jar. It will keep for three days in the fridge.

This cozy soup is like a warm hug. Make it today and relax. Everything is going to be all right.

Love soup? Try these recipes

Soup And Chili Collection – This is my complete collection of healthy, slow cooker and stovetop, gluten free and often low carb soups and chili recipes.

Wild Cod Chowder – This dairy-free soup is super healthy and super fast to make.

Wild Salmon Chowder – Enjoy a bowl of warm chowder: bits of crispy bacon and chunks of tender fish floating in an oh-so creamy vegetable broth. 

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5 from 2 votes

Easy Creamy Broccoli Cheddar Soup

Easy creamy broccoli cheddar soup is loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety cream broth. It's gluten-free, and ready in just 20 minutes.

Course Soup

Cuisine American

Keyword 20 minute recipe, broccoli cheddar soup, easy soup

Prep Time 5 minutes

Cook Time 15 minutes

Servings 6

Calories 286kcal

Author Barbara Bianchi

Ingredients

• 2 tablespoons of butter
• 1/2 cup of onion chopped
• 2 cloves of garlic minced
• 3 cups of chicken broth
• 1 cup of heavy cream
• 1 cup of milk
• 4 cups of broccoli cut into bite-size florets
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/4 teaspoon of nutmeg
• 8 ounces of aged sharp cheddar cheese grated

Instructions

• Heat butter in a 3-quart heavy bottom pot. Add onions and garlic and saute about 5 minutes. Then add you chicken broth and stir.
• Next add broccoli, cream, milk, salt, pepper, and nutmeg. Bring up to a boil and then simmer for about five minutes until the broccoli is tender.
• Finally, stir in your cheese until it melts.
• Serve warm garnished with some extra cheese.

Notes

• I recommend aged cheddar cheese that you grate yourself. Just give it a quick spin in the food processor. Zip, zip and it's done. The pre-grated type that comes in a zip lock bag contains preservatives meant to keep the shreds from clumping together in the bag. It doesn't melt quite as well. 
• I love the delicate flavor of this soup. There are a few add-ins you could go with. Cinnamon would be very nice with this soup. If you like some spiciness, a pinch of cayenne pepper will do the trick. Or you could add chopped bacon, bite-size cooked chicken or turkey, or cooked, diced potatoes (if you're not low carb). It's up to you.
• Have a cup on its own or pair it with this these amazing slow cooker pork chops, mouthwatering chicken and peppers, crispy salmon cakes, or perfect pan-seared steaks.
• To save leftover soup, let it cool and store it in an airtight jar. It will keep for three days in the fridge.

 

Nutrition

Calories: 286kcal | Carbohydrates: 8.9g

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