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    Home » Quick and Easy Broccoli Cheddar Soup

    Quick and Easy Broccoli Cheddar Soup

    Dec 8, 2021 · 1 Comment

    This Quick and Easy Broccoli Cheddar Soup is great because you don't need any special tools to make it and it take less than 20 minutes to make. Its creamy and delicious and is loved by all members of my family. If I'm being real with you its basically a thinned out version of the cheese sauce from mac and cheese with broccoli added... so you know this is goooood.

    Ingredients

    • Onion
    • Butter
    • Garlic
    • Flour
    • Milk
    • Chicken or Vegetable Stock
    • Broccoli
    • Cheese

    Steps:

    1. Chop up your onion and garlic and add it to the pan with your butter.
    2. Add in the flour.
    3. Slowly add in the milk and stock. Whisking well!
    4. Add in the Cheese and Broccoli.
    5. Simmer to Thicken and cook the Broccoli.
    • Saute Onions Garlic and Butter
    • Add in Flour, Stir
    • Slowly Add Milk
    • And Chicken Stock
    • Season
    • Add Cheese
    • Finely Chop the Broccoli
    • Simmer Until Broccoli is tender

    FAQ

    Can I freeze Broccoli Cheddar Soup?

    Since this is a roux based (Milk) I wouldn't recommend freezing it. I also have never had this last longer than a couple days in my house so I do not think you will either!

    Can I use a different cheese?

    I like OLD Cheddar cheese for this because it melts well. And most importantly OLD cheddar cheese gives the most flavour for the least amount of cheese. If you think you should use mild, medium or marble cheese you're gonna end up using ALOT more cheese to get the same depth of flavour. And have you seen cheese prices, ain't no body got dolla bills for that.

    I don't have soup stock, can I use bouillon cubes or powder?

    Ya, of course! I often use bouillon cubes in cooking. Especially in soups. I think the Knorr cubes are a great option for this recipe as one cube yields 2 cups of liquid.

    Can I use cream instead of milk?

    Using cream is going to result in a creamier, richer, higher calorie dish. If that suits your fancy GO FOR IT. Is it necessary? No. I usually use 1% or 2% milk in this soup and find the cheese and roux add enough of a creaminess that cream isn't necessary.

    What goes well with Broccoli Cheddar Soup?

    As a firm believer in 'you can never have too much cheese' I think that Garlic Cheddar Drop Biscuits pair wonderfully with this soup.

    I am fairly certain I originally made this soup based off of the one Averie Cooks has. She adds more spice and it is a copycat of the beloved Panera broccoli cheddar soup.

    Various Bowls of Broccoli Cheddar Soup Surrounded by broccoli and shredded cheese
    Bowl of Broccoli Cheddar soup

    Broccoli Cheddar Soup

    Broccoli Cheddar Soup is just like mac and cheese but with broccoli instead of noodles. So you can pretend you're living that fit life.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Soup
    Cuisine Canadian
    Servings 6 Servings
    Calories 263 kcal

    Ingredients
      

    • ¼ Cup Butter or Margarine
    • 1 small Onion finely diced
    • 1 Clove Garlic minced
    • ¼ Cup Flour
    • 2 Cups Milk
    • 2 Cups Chicken Stock or any soup stock
    • ½ Teaspoon Paprika
    • ½ Teaspoon Mustard Powder
    • 1 Teaspoon Salt
    • ½ Teaspoon Freshly Ground BlackPepper
    • 113 grams Old Cheddar Cheese (approx 2 cups)
    • 3 Cups Finely Chopped Broccoli

    Instructions
     

    Prep The Ingredients

    • This soup comes together quickly, so its helpful to start with everything prepped.
      Dice the onion and garlic super small, you're not blending this soup so cut it as small as you're happy to eat it.
      Finely Chop the Broccoli and Shred the Cheese.

    Make the Soup

    • In a large soup pot/Dutch oven on medium heat add the butter with the onion and garlic. Cook for a few minutes until the onion is tender.
    • Sprinkle the flour over the onion mix and stir to mix it all in.
    • Now you will slowly add in the milk and soup stock. The key here is to add just a bit of liquid at a time. Stir to make sure all the flour and liquid are blended and then add it a bit more liquid - repeat until all the liquid is in.
    • Add in the seasonings, cheese and broccoli. Stir to combine.
    • Simmer the soup until the broccoli is tender and the soup has thickened up a bit. About 7 minutes.

    Nutrition

    Serving: 1CupCalories: 263kcalCarbohydrates: 15gProtein: 11gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 51mgSodium: 737mgPotassium: 383mgFiber: 2gSugar: 7gVitamin A: 856IUVitamin C: 42mgCalcium: 259mgIron: 1mg
    Tried this recipe?Let us know how it was!
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