Creamy broccoli cheddar soup is a cozy, cheesy, creamy soup filled with tender broccoli. It's very easy to make and the perfect comfort food for a chilly day.
Broccoli Cheese Soup - a Cozy Dinner Idea!
Thanks to my husband, I'm here with this Creamy Broccoli Cheddar Soup Recipe! I was never a big fan of broccoli cheese soup. Anyways, it was a soup he likes, so I set out to find a recipe for it that I like too!
I tried a bunch of different recipes and here we are! This broccoli cheese soup recipe is very easy to make (in less than 30 minutes), it's creamy and cheesy and it calls for real cheese. (That's important, since I like to try for a whole food diet, free of ultra processed foods; if you've been around for a while you probably knew this already!:)
Also, comfort food is kind of our thing here and that's what broccoli cheese soup is. Pure comfort food. Perfect cozy dinner for a chilly day in fall or winter!
If comfort foods are your thing too, check out this list of 30 Comfort Food Dinner Ideas!
Supplies You'll Need (and what we used)
- Soup pot - this recipe doesn't make a super large batch, so a 2 quart saucepan works well.
- Cutting board and kitchen knife - to chop the broccoli
- Measuring cups and spoons
- Shaker bottle - to mix the milk and flour
- Grater - to shred the cheese
Ingredients (and Substitutions)
- Broth - I use my homemade chicken broth, but you can use beef or vegetable broth (or even just water) instead.
- Broccoli - fresh or frozen broccoli, either works well!
- Bacon bits - I normally cook and chop my own bacon for bacon bits
- Onion powder - or half of an actual onion, chopped finely
- Garlic powder - or real minced garlic, if you'd rather
- Whole milk & flour - mixed together, adds creaminess and also thickens the soup!
- Salt & pepper
- Cheddar cheese - I like to grate my own cheddar cheese (like always!:) You can also use Velveeta cheese instead, just add about a cup of cubed Velveeta cheese instead of two cups of shredded.
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How to make Creamy Broccoli Cheddar Soup
Heat the broth in a soup pot on the stovetop. Add the seasonings - garlic powder, onion powder, salt and pepper.
Wash and cut the broccoli into florets, then cook the broccoli in the broth for 5-10 minutes, until the broccoli is soft.
Mix the milk and flour together in a shaker bottle. Once the broccoli is nice and soft, pour the milk mixture into the pot and let it heat through, stirring frequently.
After the soup has returned to a boil and thickened somewhat, turn the burner to the lowest setting and add the shredded cheese. Put a lid on the pot and let the soup set for about 5 minutes or so, until the cheese is melted.
Serve and enjoy!
How to store Broccoli Cheddar Soup
Store the soup in an airtight container in the refrigerator for up to 5 days.
How to Reheat Broccoli Cheddar Soup
When you're ready to eat leftover potato soup, put it back in the soup pot and heat on medium-low heat, stirring occasionally, until the soup is nice and hot. Don't heat too fast and don't let the soup boil or it can turn grainy!
Does Broccoli Cheddar Soup freeze well?
No, it contains dairy so I would not recommend freezing it. You totally can freeze Broccoli Cheddar Soup, but the texture will likely be a little different when you thaw and re-heat it!
Tips, Tricks and Notes
You can up the protein in this soup by adding cooked ground meat (beef, pork, sausage, etc.), bacon bits, or cooked ham chunks.
Velveeta cheese can be used instead of shredded cheddar cheese in this recipe. (Honestly, Velveeta melts super nice! But the ingredients) I'd use about half the amount of cheese if doing this, so like one cup of cheese blocks instead of two cups of shredded cheese.
Or you can use homemade Velveeta cheese in place of shredded cheddar cheese.
Make sure you grate your own cheese! A lot of pre-shredded stuff from the store is coated in something that can add a grainy texture to things when melted.
Taste the soup! Add any extra salt or other seasonings to suit you tastes.
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Creamy Broccoli Cheddar Soup
Creamy broccoli cheddar soup is a cozy, cheesy, creamy soup filled with tender broccoli. It's very easy to make and the perfect comfort food for a chilly day!
Ingredients
- 2 cups broth
- 2 cups broccoli florets
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1 tsp. salt
- Pepper, taste
- 2 cups milk
- ¼ cup flour
- 2 cups shredded cheddar cheese
Instructions
- Heat the broth in a soup pot on the stovetop. Add the seasonings - garlic powder, onion powder, salt and pepper.
- Wash and cut the broccoli into florets, then cook the broccoli in the broth for 5-10 minutes, until the broccoli is soft.
- Mix the milk and flour together in a shaker bottle. Once the broccoli is nice and soft, pour the milk mixture into the pot and let it heat through, stirring frequently.
- Meanwhile, shred the cheese.
- After the soup has returned to a boil and thickened somewhat, turn the burner to the lowest setting and add the shredded cheese. Put a lid on the pot and let the soup set for about 5 minutes or so, until the cheese is melted.
- Serve and enjoy!
Notes
Store the soup in an airtight container in the refrigerator for up to 5 days.
When you're ready to eat the leftover cheese soup, put it back in the soup pot and heat on medium-low heat, stirring occasionally, until the soup is nice and hot. Don't heat too fast and don't let the soup boil or it can turn grainy!
- You can up the protein in this soup by adding cooked ground meat (beef, pork, sausage, etc.), bacon bits, or cooked ham chunks.
- Velveeta cheese can be used instead of shredded cheddar cheese in this recipe. (Honestly, Velveeta melts super nice! But the ingredients) I'd use about half the amount of cheese if doing this, so like one cup of cheese blocks instead of two cups of shredded cheese.
- Or you can use homemade Velveeta cheese in place of shredded cheddar cheese.
- Make sure you grate your own cheese! A lot of pre-shredded stuff from the store is coated in something that can add a grainy texture to things when melted.
- Taste the soup! Add any extra salt or other seasonings to suit your tastes.
Nutrition Information:
Yield:
4Serving Size:
1 cupAmount Per Serving: Calories: 733Total Fat: 47gSaturated Fat: 26gUnsaturated Fat: 21gCholesterol: 139mgSodium: 1265mgCarbohydrates: 36gFiber: 5gSugar: 4gProtein: 41g
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
As always
Thanks so much for being here. You're welcome to stay awhile and explore!
'til next time, we love you and we'll be praying for you,
-Julie
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