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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


  • 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


  • 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.


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Average Rating:
  • Margaret
    Jan 29, 2021

    I have made this soup so many times, I know the recipe by heart! I have made it with just broccoli but many times with a bag of frozen broccoli, cauliflower and carrots. I like to put a little more shredded cheese on the top when served. The best part is I usually have the ingredients on hand, and the amount it makes is perfect for 2 people. A delicious home made soup, ready in minutes!!!!

  • Appy_Girl
    Jan 22, 2021

    What a delicious soup. I added more broccoli to the recipe. Took some out, processed then back into the pot . So creamy and cheesy. VFE.

  • Mandy
    Jan 21, 2021

    This was so good! I’ve made this twice. The first time I stuck to the original recipe. The second time I sautéed some garlic along with the onions in butter. Above 3 cloves. I also added a pinch of cayenne and paprika, and more cheese. Additionally I used 1 cup milk and a half cup heavy cream. I used two different types of cheddar and it really gave it more depth in flavor! I highly recommend using this as a base recipe and then adjusting or adding ingredients based on personal preferences. Oh and the consistency was perfect. Nice and thick and creamy - just how broccoli cheddar should be!

  • Amber
    Nov 18, 2020

    This recipe was amazing! I didn’t realize it was only 2 servings so I ended up quadrupling it as I was cooking it and I’m so glad I did! It was quick, easy, and delicious.

  • 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.