Creamy broccoli cheddar soup is easy to make and is packed with amazingly rich and creamy flavors. Skip the restaurant order and make your own batch at home, it’s guaranteed to be a hit! We love making soup all year long at our house, but this meal is especially comforting during the fall and winer months.
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If you’re a soup lover like me, you will love this recipe for Garden Minestrone, New England Clam Chowder, Shortcut Pozole Rojo, Chicken tortilla and Beef and Barley stew. Be sure to add them to your dinner menu this month!
Creamy Broccoli Cheddar Soup
This easy broccoli cheddar is even better than the restaurant stuff (or at least my daughter and I think so!). It is so simple to make yourself and it contains basic ingredients and delicious spices. One tip I would share is that you will want to shred the cheese yourself instead of buying pre-packaged cheese. Often times the pre-shredded packs from the store contain ingredients that help the cheese stay separated and it will not fully melt in the soup. I love to purchase quality sharp cheddar and shred it myself so it melts smoothly into the creamy broth!
Chances are this soup will quickly become a favorite in your home and you can add it to your monthly meal plan. I love to whip up some fresh bread to go with this recipe, especially this easy 4 ingredient loaf. These rolls or this French bread makes an amazing side to homemade soup as well! Sweater weather, here we come!
How to make Creamy Broccoli Cheddar Soup
- Saute onion in butter.
- Add chicken stock.
- Add coarsely chopped broccoli and carrots. Simmer 5-7 minutes until tender.
- Add paprika, garlic powder, and mustard powder.
- Add milk. Warm until it returns to a simmer.
- Add cream cheese and cheese and stir until it is melted in.
- Thicken with cornstarch slurry.
- Add salt and pepper.
- Taste test and add additional seasoning if needed.
- ENJOY! Serve with a side of warm bread.
Creamy Broccoli Cheddar Soup
Ingredients
- 4 Tablespoons Salted Butter
- 1/2 Chopped Sweet Onion
- 3 Cups Fresh Broccoli Packed in tight to each cup
- 1 Cup Chopped carrot
- 1 32 oz Box Organic Chicken Stock
- 2 Cups 2% or Whole milk
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Mustard Powder
- 2 Tablespoons Corn Starch
- 4 Tablespoons Milk
- 1 8oz Block Cream Cheese
- 2 1/2 Cups Sharp Cheddar Cheese
- 1 1/2 Teaspoons Salt
Instructions
- Add butter to a large pot. 2. Finely chop onions and add to the pan. Saute until golden brown and caramelized. 3. Chop carrots into small pieces and add to the onions in the pot. 4. Finely chop fresh broccoli and pack tightly into each cup. Add to pan.5. Add chicken stock and bring to a simmer. Allow veggies to simmer for 5-7 minutes or until tender.6. Add milk and garlic powder, paprika and mustard powder. Bring to a simmer again.7. Thicken soup with cornstarch slurry by mixing milk and cornstarch and adding to the pot when it is on a low boil.8. Turn heat to low and add cream cheese and cheese. Stir until melted. 9. Season with salt and pepper. ENJOY!
Notes
Tips, tricks and FAQ’s
This soup can definitely be thickened with flour and butter if you’d like, but I prefer to thicken with cornstarch because if I want to share it with a family member who is gluten free, she can have it! A cornstarch slurry is really quick and easy to add, and will result in the same thickness.
Yes! I personally love chicken broth or stock to flavor this soup, but you can definitely use vegetable broth instead.
While I have not personally tested this soup with white cheddar, I believe sharp white cheddar would work as a delicious substitute. You can also add parmesan cheese in to add depth of flavor and saltiness.
This soup can be made a day ahead and kept in the fridge. You do not want to freeze it because of the milk, cream and cheese. It is best enjoyed within 2 days of making it.
After adding the cheese, do not bring soup to a boil. The cheese may separate. If you make this soup ahead, reheat on medium low or a little at a time in the microwave, stirring every 30 seconds.
Wait to add salt until after you have added the cheese. You want to make sure your soup isn’t too salty, and you can gauge this best at the very end!
