Broccoli Cheddar Soup

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This Broccoli Cheddar Soup recipe will just make you smile.  It sure does for the Loon and me!  It’s comfort at its very best.  This soup has been one of my very favorite soups since I was a kid.  I have a hard time eating just one bowl.  Both the Loon and I always come back for more.

Its that good!

broccoli cheddar soup


And this tastes creamy, but there is no cream at all.

Just vegetables, stock…and of course, cheddar cheese! We love all kinds of cheese, but we have to admit, cheddar cheese is our favorite. And it’s perfect for melting in the incredible soup!

Broccoli Cheddar soup is one of the most comforting soups of all time.

broccoli cheddar soup recipe

This soup could not be more comforting if it tried to be.

It’s very smooth, but so deep in flavor. The sharp cheddar is not overpowering, but compliments the vegetable purée perfectly. A few blanched broccoli florets are the perfect topping for this iconic soup.

broccoli cheddar soup

Trust us, make a pot of this super-comfort food, and you will be a rock star in your own home.

We just can’t get enough of this Broccoli Cheddar Soup recipe!

Give it a try, you will be so glad that you did!


If you love Broccoli Cheddar Soup, you’ll probably love these recipes, too:

Cream of Mushroom Soup
Homemade Chicken and Dumplings
Roasted Butternut Squash Soup
Instant Pot Irish Guinness Beef Stew
Instant Pot Minestrone

But in the meantime, just take a look at this incredible soup. Don’t you want to make it now?

broccoli cheddar soup

Okay, let’s make Broccoli Cheddar Soup. And you’ll be surprised how easy it is, too! You are going to LOVE this soup!

Two patterned bowls with Broccoli Cheddar Soup

Broccoli Cheddar Soup

This Broccoli Cheddar Soup recipe is the ultimate in comfort soup. Veggies, stock and cheddar...doesn't get much better than that! So good!
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: broccoli
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 people
Calories: 395kcal


  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 leek white and pale green parts, sliced
  • 1 carrot chopped
  • 1 celery rib chopped
  • 1 garlic clove roughly chopped
  • 1 approx 1 bl head broccoli stems peeled and chopped, tops cut into florets (save some florets for steaming or blanching for garnish)
  • 1/4 cup all-purpose flour
  • 6 cups chicken stock
  • 2 cups sharp cheddar cheese shredded
  • Kosher salt and freshly ground black peper


  • In a large pot, preferably a Dutch oven, heat the oil over medium heat until shimmering. Add the butter and stir until melted.
  • Add the leek, carrot, celery, and garlic. Cook, stirring frequently, until they are tender, about 8 minutes.
  • Stir in the broccoli.
  • Sprinkle the broccoli mixture with the flour and mix well.
  • Stir in the stock and bring to a simmer over medium-high heat.
  • Reduce the heat to medium and simmer, with the lid on, but ajar, until the broccoli is very tender, about 20 minutes. Remove form the heat.
  • In a couple batches, purée the soup in a blender with the lid ajar. (Alternatevily, use a hand-held blender directly in the pot).
  • Add the soup back into the pot and simmer over medium-low heat.
  • A handful at a time, add the Cheddar cheese to the soup, and let it melt.
  • Season with salt and pepper.
  • Serve piping hot topped with a few blanched florets! And enjoy!


Calories: 395kcal
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