Creamy Broccoli Cheddar Soup

001

I hope you all had a happy, joyful holiday rich with good food and the company of loved family and friends! I certainly had a special Christmas spending it with my in-laws, cozying up to cups of hot cocoa, making hundreds of homemade ravioli, and spending quiet quality time telling new and old stories. Though my own parents were in my thoughts, it was a treat to be with my husband’s family and I’m looking forward to seeing all of my family again in the coming year.

Now, onto to the soup: After a rushed day of traveling back home yesterday, a pot of this comforting, warm broccoli cheddar soup is just what we needed to relax. It’s so simple to whip up, and as you can imagine needs only a handful of basic ingredients. This stuff is seriously lick-the-bowl good with a hunk of crusty bread!

Here’s how it’s done… After cooking chopped onions in a bit of butter (is there any better aroma?), swirl in more butter, flour, half-and-half and chicken stock. Let it bubble, then simmer. Toss in the chopped broccoli and a bit of freshly grated carrot, along with grated nutmeg, salt and pepper. Simmer again, and then blend it all into a velvety, smooth consistency with an immersion blender or food processor. Stir in the gooey cheddar, and voila! Rich, hearty and absolutely scrumptious broccoli cheddar soup.

Cook it, share it and enjoy it to the fullest while swimsuit season is still far off!

PrintPrint SaveSave

Creamy Broccoli Cheddar Soup

Yield: Makes approximately 5 servings (1 1/2 cups per serving)

Ingredients:

1 tablespoon melted butter

1/2 medium chopped onion

1/4 cup melted butter

1/4 cup flour

2 1/2 cups half-and-half

4 cups chicken stock

1 lb. (16 oz.) fresh or frozen broccoli florets

1 cup grated carrot

Kosher salt and freshly grated pepper, to taste

1/4 teaspoon grated nutmeg

8 ounces grated sharp cheddar cheese

Directions:

Melt butter in a large pot over medium-high heat, and sauté onion until soft, about 3 minutes. Add additional butter and flour, whisking for 3-5 minutes to create a roux. Whisk while adding the half-and-half and chicken stock. Simmer for 20 minutes.

Stir in the broccoli florets and grated carrot. Add salt, pepper and nutmeg. Simmer over low heat for 30-35 minutes.

Remove soup from heat and pulse with an immersion blender until smooth. Or, puree the soup in batches in a food processor until smooth, adding mixture back to the pot.

Return pot to low heat and stir in cheddar cheese. Simmer for 10 minutes, and serve.

Enjoy!

Adapted from Food.com

      

81 Responses to “Creamy Broccoli Cheddar Soup”

  1. #
    1
    Sandra — December 28, 2011 @ 1:22 pm

    Sounds perfect and rich. Happy New Year!

  2. #
    2
    Purabi Naha — December 28, 2011 @ 2:58 pm

    Buzzed this recipe! I loved this recipe so much!! Would love to see you on Foodbuzz top 9!

  3. #
    3
    Laura — December 28, 2011 @ 3:14 pm

    Yum! I love broccoli cheddar soup. So easy to pull together for a good lunch!

  4. #
    4
    Rivki Locker (Ordinary Blogger) — December 28, 2011 @ 4:50 pm

    My kids will LOVE this recipe. They are big fans of broccoli but only with cheese. This is just perfect. Happy new year!

  5. #
    5
    Cassie/Bake Your Day — December 28, 2011 @ 5:16 pm

    This looks wonderful, Georgia. I’m a fool for soup. This sounds so hearty and delicious!

  6. #
    6
    Kelly @Free Spirit Food — December 28, 2011 @ 8:13 pm

    Yum! This is the perfect winter dinner.

  7. #
    7
    Valerie @ From Valerie's Kitchen — December 29, 2011 @ 5:31 pm

    Oh Georgia, broccoli cheese soup is my 3rd son’s absolute fav! I can’t wait to try this for him.

  8. #
    8
    wendyweekendgourmet — December 29, 2011 @ 7:41 pm

    Yum…this is just my kind of soup! I can even get Michael to eat his veggies when they taste as good as this. Glad you had a nice Christmas, Georgia!

  9. #
    9
    Lynda @ TasteFood — December 29, 2011 @ 8:42 pm

    What a lovely and rich wintry soup!

  10. #
    10
    Magic of Spice — December 29, 2011 @ 11:17 pm

    What a glorious soup Georgia! A long time favorite of mine and I just love this recipe :)
    Sounds like you had a lovely Christmas, and wishing you a wonderful 2012!

  11. #
    11
    katy — December 30, 2011 @ 1:25 am

    that. looks. incredible.

  12. #
    12
    Kerstin — December 30, 2011 @ 11:06 pm

    Broccoli cheddar soup is one of my favorites – looks so good, wish I was enjoying a big bowl right now!

  13. #
    13
    Sandra — January 2, 2012 @ 9:12 pm

    Sound like a perfect soup at this time of the year!!!! Very pretty and yummy recipe!!!xoxo

  14. #
    14
    Rouge047 — January 3, 2012 @ 6:29 pm

    Just made this yesterday, very good!

  15. #
    15
    Carrie Crosbie — January 8, 2012 @ 6:48 pm

    Posting on Pinterest with a link back to your page! Thanks, sounds amazing!

  16. #
    16
    Anonymous — January 11, 2012 @ 12:10 am

    I have always wanted to make this and you inspired me to do so it is is super easy and yummy!!

  17. #
    17
    Tina aka forrestina vintage — January 15, 2012 @ 3:09 am

    Saw this on pinterest and I am making it soon!

  18. #
    18
    Sara K — January 15, 2012 @ 3:46 am

    Thank you for the delicious recipe. After a bean soup disaster earlier in the week my husband was overjoyed to eat this and had two huge bowlfuls along with half a loaf of rosemary sourdough bread. I used Tillamook Smoked Black Pepper Cheddar and it made the soup even more delicious in my opinion!

  19. #
    19
    Stephanie — January 17, 2012 @ 9:17 pm

    Saw this on Pinterest. Will be the first thing I make!

  20. #
    20
    Anonymous — January 19, 2012 @ 1:18 am

    Made it today, and it was delicious. I only used 5% cream as this is what I had available. It is still very creamy. This soup is also quite nice even if you do not add the cheese (even though everything is better with cheese.)
    Thanks, it is certainly a keeper!

  21. #
    21
    zestybeandog — January 23, 2012 @ 4:48 pm

    I love broccoli and cheddar soup, in fact I just made some last week!

  22. #
    22
    Heidi — January 24, 2012 @ 2:24 am

    Really great recipe! :)

    I added a little more onion, some minced garlic and some shredded chicken breast. Oh and I used whole milk to reduce some calories. Served with homemade breadsticks. It turned out yummy. Thank you for the recipe:)
    Heidi
    chickhardware.blogspot.com

  23. #
    23
    Maja — January 24, 2012 @ 4:29 pm

    Hi Georgia, i really wanna try this recipe, but i´m not familiar with the “2 1/2 cups half-and-half” – half and half of what?
    Please let me know.
    Thanks

  24. #
    24
    Andrea — January 25, 2012 @ 6:29 pm

    I LOVE this type of soup and have never made it yet. I am for sure going to try this recipe.

  25. #
    25
    Georgia | The Comfort of Cooking — January 25, 2012 @ 6:45 pm

    Maja – Half-and-half is a mixture of one-half milk, and one-half heavy cream that you can find in the dairy aisle of any grocery store.

  26. #
    26
    Jessie — January 25, 2012 @ 11:46 pm

    I just made this soup tonight, and the flavor is delicious! However, the texture turned out a bit grainy after I added in the cheese. Any tips on how to prevent that the next time I make it?

  27. #
    27
    Georgia | The Comfort of Cooking — January 26, 2012 @ 10:31 pm

    Hi Jessie – I’m not quite sure what could have caused the “grainy” texture, and definitely don’t think the cheese could have caused your problem, but my best guess is that your vegetables weren’t blended until entirely smooth. If you’d like to explain the problem to me in more detail so I can provide a more accurate answer, feel free to contact me at thecomfortofcooking@live.com.

  28. #
    28
    Anonymous — February 9, 2012 @ 10:25 pm

    this is good

  29. #
    29
    Jennifer — February 10, 2012 @ 5:22 am

    Saw this on Pinterest and it’s on my to-try list, especially since my boyfriend LOVES broccoli cheddar soup

  30. #
    30
    NIKKI — February 13, 2012 @ 4:06 pm

    Great Recipe and thanks for sharing this on pinterest. This is the 2nd time making it and we love it!!

  31. #
    31
    Anonymous — February 13, 2012 @ 9:43 pm

    I just made this, and it was good- until I put the cheddar cheese in. I honestly liked the taste better without the cheese. With the cheese it seems too salty. I also added bacon- it made a delicious taste!

  32. #
    32
    Georgia | The Comfort of Cooking — February 13, 2012 @ 11:18 pm

    The over-saltiness was probably as a result of the bacon you added.

  33. #
    33
    Posh Lil Piggys — February 20, 2012 @ 11:49 pm

    Found your recipe on pinterest…..and i’ve already made it twice. It’s so yummy!!!!!! Thanks for sharing:)

  34. #
    34
    Anonymous — March 4, 2012 @ 6:05 pm

    Can i make this soup and not blend it and be like a chunkier soup or is it detremental to blend the soup

  35. #
    35
    Georgia | The Comfort of Cooking — March 4, 2012 @ 9:39 pm

    The soup won’t be smooth if you don’t blend it, and honestly I don’t think you’d like the result. I’d recommend blending… it’s much more enjoyable that way!

  36. #
    36
    Naomi — April 6, 2012 @ 12:28 pm

    Great recipe! I made it last night and both my husband and 3 year old loved it. Mine however, after blending it, did not have a beautiful golden color like the picture here…it was more green from all the broccoli. Still good though and no one else seemed to notice. Thanks for sharing! I’m new to your blog. Love it!

  37. #
    37
    sylvie — April 12, 2012 @ 8:29 pm

    you sau 1 tables spoon melted butter then 2 under 1/4 cup melted butter, which one is it ? haha

  38. #
    38
    Georgia | The Comfort of Cooking — April 12, 2012 @ 8:33 pm

    As the recipe clearly states, you first add butter to saute the onions, and then more butter to create a roux.

  39. #
    39
    becominghiseve — May 5, 2012 @ 9:11 pm

    I made this today! Delicious! My mother in law was over and she loved it too. I didn’t have the half and half and so I substituted milk instead, and I used green onions instead of white, added a little more butter and another 1/4 cup flour, and poured in Mozzarella cheese instead of cheddar. It turned out wonderful!

  40. #
    40
    Anonymous — July 6, 2012 @ 7:16 pm

    Can this be made in advance and reheated or would the cheddar solidify and ‘split’ the soup when it cools down. Thanks in advance.

  41. #
    41
    Georgia | The Comfort of Cooking — July 6, 2012 @ 7:19 pm

    I recommend making the soup same-day, but if you made it one day in advance and simmered on the stovetop to reheat, you should have success.

  42. #
    42
    Anonymous — July 6, 2012 @ 7:29 pm

    Thanks for the quick response. I’m currently chopping the onion for my first batch. Kevin, Ireland.

  43. #
    43
    Anonymous — July 12, 2012 @ 4:17 pm

    I made this last night and my family loved it! Will definatly be on the menu again!!

  44. #
    44
    The Adventures of the Wise Family — July 16, 2012 @ 4:24 pm

    Very good recipe. Thanks for posting. I made it this morning and my 18 month old son and I are enjoying it now for lunch!

  45. #
    45
    Kathy Mashburn — August 8, 2012 @ 7:25 pm

    Can’t you make this without adding flour and making the roux? I’m diabetic and avoiding the white flour, so would like to substitute or leave that out. Suggestions please?

  46. #
    46
    Georgia | The Comfort of Cooking — August 8, 2012 @ 7:42 pm

    Kathy – You can skip the flour. Just saute the onions in butter, then add the half/half and chicken stock, preparing the recipe as normal.

  47. #
    47
    Terra — August 9, 2012 @ 8:13 pm

    Question.. Do you think veggie stock can be used in place of chicken stock?

  48. #
    48
    Georgia | The Comfort of Cooking — August 9, 2012 @ 8:29 pm

    Sure, you can use vegetable stock!

  49. #
    49
    Anonymous — August 11, 2012 @ 3:52 am

    How could I make this using the slow cooker? Will it come out the same?

  50. #
    50
    Georgia | The Comfort of Cooking — August 11, 2012 @ 1:43 pm

    This soup only takes an hour, so I’m not sure why you would want to use a slow cooker. You could try it in a low-heat slow cooker by using the same method as in the recipe, but since I’ve never made it this way I can’t recommend it.

  51. #
    51
    Anonymous — August 14, 2012 @ 5:18 pm

    I just pinned this- it looks wonderful!! Thanks for sharing <3

  52. #
    52
    Anonymous — August 18, 2012 @ 12:06 am

    We just finished this for dinner!! It was so good!! Will be making again!!!

  53. #
    53
    keo — August 22, 2012 @ 7:28 pm

    This looks wonderful and am trying a gluten-free version. If it turns out I will post it on my blog, “lifewithkeo.com”. Thanks for the work and sharing!!!

  54. #
    54
    Anonymous — August 26, 2012 @ 12:00 am

    Yes, finally a recipe that sounds yummy and doesn’t use canned condensed soup as an ingredient. I’m definitely going to try this one!

  55. #
    55
    Sharon Eck — August 31, 2012 @ 12:43 am

    This is awesome!! I added 4 oz velveeta!!!

  56. #
    56
    Mama Lama — September 4, 2012 @ 11:48 pm

    This is fantastic!!!! Pretending it is cold in Arizona haha and we are now having Tuesdays as soup night!

  57. #
    57
    Amy G. — September 5, 2012 @ 11:30 pm

    This soup was HEAVEN! I stuck to your recipe with one exception – I didn’t have enough sharp cheese so I used some of my mexican blend cheese… it was absolutely wonderful. Thank you! :)

  58. #
    58
    KrystalWoo — September 7, 2012 @ 3:46 am

    Can’t wait to cook this tomorrow with my homegrown broccoli for my family, after reading all the positive comments I am excited!

  59. #
    59
    Lynaia — September 27, 2012 @ 2:30 am

    Georgia, we all loved the soup! My son did request bigger chunks of broccolli next time! Such a great way to get the veggies in kiddos!Thank you so much for posting! :)

  60. #
    60
    Christina — October 20, 2012 @ 12:10 am

    Can’t wait to try this! Do you know if it will freeze well (leftovers)

  61. #
    61
    Georgia | The Comfort of Cooking — October 20, 2012 @ 1:16 am

    I haven’t tried to, but I think it would freeze fine! Just reheat on the stovetop and add a bit more water or chicken stock to thin it out, if needed.

  62. #
    62
    Anonymous — October 22, 2012 @ 4:28 am

    Would love to do this but have to convert it to a low fat soup first… very rich recipe.

  63. #
    63
    Sarah — October 29, 2012 @ 12:26 am

    Just made this todayand it was delicious!

  64. #
    64
    Anonymous — November 5, 2012 @ 6:35 pm

    after reading the comments I will add some mexican cheese, I have that. Also I cooked it on the stove top but am keeping it warm on a crockpot, they do that at UNOS and its fine. wonderful recipe! thank you!

  65. #
    65
    Anonymous — November 5, 2012 @ 8:53 pm

    Mine came out looking nothing like the picture, very green. But, it tasted great!

  66. #
    66
    Anonymous — November 19, 2012 @ 12:42 am

    Just added the cheese to let simmer. I am so ready to try this. It looks delicious! Thanks for posting the receipe for us all to try!

  67. #
    67
    Unknown — November 20, 2012 @ 10:02 pm

    I’m making this, because I can’t find the recipe I used last time, and yours looks and sounds great! But one question: If my chicken stock was made using an onion, should I leave the onion out of the soup?

  68. #
    68
    Georgia | The Comfort of Cooking — November 20, 2012 @ 10:05 pm

    Most homemade chicken stocks are made using onions, so no, it shouldn’t affect the taste dramatically. But if you do want to omit some onion, I wouldn’t leave it out entirely.

  69. #
    69
    Unknown — November 20, 2012 @ 11:18 pm

    You are AWESOME! Thank you so much for the quick response! I’ll let you know how it turns out.

  70. #
    70
    Unknown — November 21, 2012 @ 1:49 am

    Not too oniony at all. Yum. The kids didn’t like it, but I did. So, if they’re not going to eat it anyway, next time I’m going to roast a bit of broccoli to add back into the soup in chunks so it’s got a bit more texture.

    I always feel good having a few servings of home-made soup waiting in the freezer for me.

  71. #
    71
    Amy and Jeff — November 22, 2012 @ 4:04 am

    This was so simple and delicious. Very hearty. Thanks for the recipe!

  72. #
    72
    Hi, Im Kelly! — December 6, 2012 @ 1:21 am

    we did this one tonight YUUUUUUMY! Winner! love it

  73. #
    73
    Anonymous — December 11, 2012 @ 10:57 pm

    Making this right now for the third time. It’s delicious and easy. I use low sodium chicken broth and 2% milk but I don’t skimp on the real butter. It tastes great!

  74. #
    74
    FeelinYummy — December 15, 2012 @ 10:41 pm

    I’ve made this a couple of times so far & it goes over very, very well…. not just with little me but also the big burly guys in my house (my 19 yr old son, 25 yr old nephew & my 66 year old dad). I sub the 1/2 & 1/2 with Morning Moos brand dry milk (at double strength) & I use bouillon powder added to boiling water for the broth & adjust my seasoning accordingly. With my son aspiring to be a UFC competitor, me trying to regain the nice figure I so easily held just a couple years ago (40-ish sucks), my nephew who seems to always have “the munchies”, eh-hem..Lol… & my dad who is supposed to be on a low acid diet this is sort of a middle of the road recipe. For those of us paying attention to weight, as always, it’s all about portion size, for those looking for comfort food there’s not much better than melted cheese & for those looking for low acid, well.. it has much less acid than the dish the (dieting) cook (ME) probably would have chosen.

  75. #
    75
    Nadia H — January 18, 2013 @ 5:53 pm

    LOVE your recipe! Thanks for sharing!

    Simphomemade.blogspot.com

  76. #
    76
    Kim — April 3, 2013 @ 5:14 pm

    I just cooked this today and followed the recipe exactly. It came out SO AWESOME!!! We will be making this several times a year. Thank you SO much for sharing your recipe:)

  77. #
    77
    Darlene — April 13, 2013 @ 6:20 pm

    Have you tried freezing the soup for a later date?

    • Georgia — April 13th, 2013 @ 6:22 pm

      Hi Darlene – Yes, it freezes well! Just thaw on your countertop or in your fridge first. Then, reheat on the stovetop and add a bit more water or chicken stock to thin it out, if needed.

  78. #
    78
    Laura — April 23, 2013 @ 6:45 pm

    I made this for dinner tonight. It was a hit with the family- great flavor!

  79. #
    79
    Jessica — September 19, 2013 @ 7:05 pm

    Made this tonight!!! It was delicious!

  80. #
    80
    Jen — December 5, 2013 @ 4:55 pm

    I use this recipe all the time. Thanks :)

Leave a Comment





Current ye@r *