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Broccoli Cheddar Soup

My husband Eric and I eat dinner together to spend some quality time together. This cheesy broccoli cheddar soup is proof that soup doesn't need to be made in big batches to be good. —Cheryl McRae, West Valley, Utah
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

Ingredients

  • 1/4 cup chopped onion
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups 2% milk
  • 3/4 cup chicken broth
  • 1 cup cooked chopped fresh or frozen broccoli
  • 1/2 cup shredded cheddar cheese

Directions

  • In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
  • Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.

Broccoli Cheddar Soup Tips

How do you keep broccoli cheddar soup from curdling?

Curdling in a cream soup usually occurs when the milk or cream is added at too high of a heat. As you incorporate the milk and broth into the cooked onion and flour mixture, keep the heat at medium and stir continuously with a whisk. Once all is mixed in, then proceed to heat to a boil.

Why is my soup grainy?

In addition to curdling, cream soups can become grainy due to the type of cheese used. For best results, don’t use pre-shredded, packaged cheese; shred the cheese directly off a block. Additionally, before adding the cheese, you could add one small peeled and diced russet potato to the soup. Once it has cooked, use an immersion blender to puree the potato as you add the cheese. This will help emulsify the milk and cheese, keeping the soup creamy without affecting flavor.

Can you freeze broccoli cheddar soup?

We don't recommend freezing most dairy-based soup recipes, as the soup tastes grainy once reheated. Read more tips on freezing soups .
Nutrition Facts
1 cup: 494 calories, 37g fat (24g saturated fat), 116mg cholesterol, 1145mg sodium, 26g carbohydrate (11g sugars, 2g fiber), 16g protein.

Reviews

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Average Rating:
  • meliss.beyer
    Oct 19, 2020

    This recipe was really simple to make and I had all of the ingredients on hand. I added a little more liquid and cheese. I will definitely make it again.

  • Motheroften
    Sep 25, 2020

    This was easy to make! I added extra broccoli and doubled it. My husband and I really enjoyed it. I will make it often.

  • Julie
    Sep 20, 2020

    I have looked at some past reviews saying that this recipe is bland or not flavorful with recommendations to adjust it. I also found it bland and with a taste of flour when I tasted it just after preparation. I added some additional shredded cheddar, salt and pepper and put it in the refrigerator. Next day, it was delicious. This is a next day soup in my opinion. Add extra cheese, chill and eat later!

  • Caroline
    Sep 15, 2020

    Good base recipe! I added a lot more cheese, subbed half of the milk for cream, little more broth, omitted the onions, added a little garlic powder and cayenne and a bit more salt and it was super tasty!

  • jennt1981
    Sep 8, 2020

    This was a great recipe! I made a few changes. I added celery to the mix, sauteed, then simmered in broth until tender. I then blended the mix, before returning to the pot, then adding milk, cream and cheese. Was a perfect item to add to our Labor Day menu!

  • sandy444
    Aug 20, 2020

    I just made this soup and followed the directions although I did add 3/4 cup cheese and substituted 1/2 cup heavy cream and 1 cup milk. Seasoned it with seasoned salt for more flavor. Very good! I will salespeople crispy bacon and more cheese on top along with sour dough butter and garlic salt broiled bread.

  • Angela
    Jun 15, 2020

    I love this recipe and I would just recommended putting 3/4 cups of cheese

  • Kaylyn
    Jun 5, 2020

    This recipe was easy and delicious and a big hit in my house. I didn't have chicken broth so i used beef broth, still absolutely delicious. I also added 1/4 teaspoon of mustard and soy sauce (substitution for worchestire) the frozen broccoli i used was broccoli with cheese sauce which really amped it up. I fully believe if i hadn't doctored this recipe it would still be fantastic but i really enjoyed my changes

  • Lizette
    May 19, 2020

    VERY good tastning and VERY easy to make

  • chris
    May 16, 2020

    Absolutely delicious. I used a frozen box of broccoli with rice and cheese sauce, cause that's what I had. Also added some celery with the onion. It does get thick. Just added a little milk to it and it was perfect. Had with some Texas Toast for dunking. Great! I live alone so these kind of recipes are perfect for me. TOH thanks again for another keeper. Cheryl, great job.