broccoli cheddar soup

Broccoli Cheddar Soup

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