Creamy Broccoli Cheddar Soup

Broccoli cheddar soup
Diana Rattray
  • Total: 27 mins
  • Prep: 15 mins
  • Cook: 12 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
445 Calories
33g Fat
19g Carbs
20g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 445
% Daily Value*
Total Fat 33g 42%
Saturated Fat 19g 93%
Cholesterol 89mg 30%
Sodium 1038mg 45%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 11%
Protein 20g
Calcium 563mg 43%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy broccoli soup takes very little time to make, and it makes an excellent lunch soup to serve with half a sandwich or a salad. Feel free to use either fresh or frozen broccoli in this dish.

Use a mixture of broccoli and cauliflower in the soup if you'd like, or add some chopped fresh spinach to the broccoli. To make a vegetarian soup, replace the chicken broth with vegetable broth. For a richer soup, replace half of the milk with light cream or half-and-half.

Shredded cheddar cheese serves as a garnish for the soup, but feel free to try other garnishes. Diced or crumbled cooked bacon is a good option, or swirl a bit of sour cream or roasted red pepper puree into each bowl of soup just before serving. Seasoned croutons make a tasty, crunchy garnish as well.


  • 3 cups chicken broth (preferably low sodium or unsalted)
  • 1 (16-ounce) bag frozen broccoli (or about 1 pound of fresh broccoli florets)
  • 1 medium onion (chopped)
  • 2 bay leaves (dried)
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 2 cups of milk
  • 8 ounces shredded cheddar cheese (2 cups, sharp, divided)
  • 1/2 teaspoon salt (or to taste)
  • Dash pepper (or to taste)

Steps to Make It

  1. In a saucepan over medium heat, bring the chicken broth, broccoli, chopped onion, and bay leaves to a boil. Reduce the heat to low and cover the pan. Simmer the mixture for about 10 to 15 minutes, or until vegetables are very tender.

  2. In a large saucepan over medium-low heat, melt the butter. Add the flour and stir to blend it into the melted butter. Continue cooking for 2 minutes, stirring constantly. Gradually add the milk and continue cooking until thickened, stirring constantly.

  3. Using a blender, process the cooked broccoli mixture in 2 or 3 batches. Add the pureed broccoli mixture to the thickened milk mixture. Add about 1 1/2 cups of the cheese; put the rest of the cheese in a small bowl and set aside. Taste the soup and add salt and pepper, as needed.

  4. Pour the soup into bowls and garnish with the reserved shredded cheese.

  5. Serve the creamy soup with crackers, baked French bread croutons (crostini).

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

How to Safely Puree Soup in a Blender

Processing hot liquids in the blender in small batches is important. The steam expands, and if too full, can blow the lid right off the blender. To avoid a mess and possible burns, never fill the blender more than half full; one-third is ideal. When you place the lid on the blender, make sure to loosen the center cup. Place a folded kitchen towel over the lid and hold it down firmly with one hand while you use the other hand to control the speed or pulse function.