We have finally entered spring! Honestly, winter seemed to last forever. That said I am not quite ready to give up soup in favor of salads quite yet. So this Easy Broccoli Cheddar Soup will be the my last soup I post until next fall. I think you’re going to love it!
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Two bowls of Easy Broccoli Cheddar Soup, one with a gold spoon, the other with a piece of bread

Easy Broccoli Cheddar Soup:

Made from scratch (of course) this soup is fresh, delicious, easy, and definitely qualifies as comfort food. It’s rich, creamy, cheesy and loaded with broccoli. And it’s made in one pot in about 30 minutes! 

How to Make Easy Broccoli Cheddar Soup:

When I say it’s easy, I mean easy. We start by cooking onions in butter, add a little flour, garlic, good quality broth, and whole milk. Bring to a simmer, add broccoli florets and cook for 15 minutes. Add that cheese. Swoon! That’s it. So darn easy. 

A red and white bowl filled with Easy Broccoli Cheddar Soup on grey brick surface with green and white dish towel in the background

 

Want to Double or Triple the Recipe? No Problem!

This recipe serves four but is easily doubled or tripled and still only requires one dutch oven.

Want to Add Chicken or Other Toppings? 

I love adding protein to this recipe. I just toss in leftover homemade roasted chicken or rotisserie chicken from the grocery store. Dipping sourdough bread or topping this soup with crunchy croutons is also a great option.

Two bowls of Easy Broccoli Cheddar Soup on brick surface with dish towel in background

Love Nourishing Soups and Need More Recipes ?

Try my Zuppa Toscana Soup!

Zuppa Toscana soup in a white bowl on wood table with cloth napkin

 

The Recipe: Easy Broccoli Cheddar Soup

What you need:  a Dutch oven or heavy pot.

Print
Easy Broccoli Cheddar Soup
Prep Time
10 mins
Cook Time
13 mins
 

A delicious, cheesy soup made in 30 minutes!

Course: Main Course, Soup
Cuisine: American
Keyword: broccoli soup, cheddar broccoli soup
Servings: 4 servings
Ingredients
  • 4 Tablespoons butter
  • 1 cup yellow onion, chopped
  • sea salt and freshly ground pepper to taste
  • 2 large cloves garlic, peeled and grated or minced
  • 1/4 cup flour
  • 2 cups whole milk
  • 2 cups good quality chicken or veggie broth (I prefer chicken, but if you want to keep this dish vegetarian, go for veggie)
  • 1 teaspoon Dijon mustard
  • 3 cups chopped broccoli florets
  • 2 cups cheddar cheese, grated
Options: sprinkle with croutons, serve in a sourdough bowl, toss in rotisserie chicken for added protein or use sourdough bread for dipping.
Instructions

  1. Chop onion. Place a a Dutch oven on medium heat, add butter, melt. Add onions and cook, stirring frequently for five minutes. While onions cook, prep garlic and broccoli

  2. Add a few pinches sea salt and several turns of black pepper to onions. Stir. Add garlic, stir, cooking for one minute. Sprinkle in flour and stir or whisk for 2 minutes.

  3. Whisk in milk, a half cup at a time, whisking continuously. Whisk in broth and Dijon mustard. Bring to a simmer. Allow soup to simmer for 15 minutes. While soup cooks, grate cheese.

  4. When soup has simmered for 15 minutes, sprinkle in cheese one handful at a time, whisking in between additions. When soup is thick and creamy, turn off heat. Serve.

 

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