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5.0 from 342 votes

Broccoli Cheddar Soup

THE BEST broccoli cheese soup there ever was! So creamy, so cheesy. Perfect for those busy weeknights + picky eaters!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Course: Main Course , Soup

Ingredients

  • ¼ cup unsalted butter
  • 1 medium sweet onion diced
  • 3 cloves garlic minced
  • ½ teaspoon dried thyme
  • ¼ cup all-purpose flour
  • 3 ½ cups chicken stock
  • 2 cups diced russet potatoes
  • Kosher salt and freshly ground black pepper
  • 5 cups finely chopped broccoli florets
  • ½ cup heavy cream
  • 8 ounces shredded extra-sharp cheddar cheese about 2 cups

Instructions

    Cup of Yum
  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
  2. Stir in garlic and thyme until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute.
  4. Stir in chicken stock, scraping any browned bits from the bottom of the pot.
  5. Stir in potatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.
  6. Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with salt and pepper, to taste.
  7. Stir in broccoli and heavy cream. Cook, covered, until broccoli is tender, about 8-10 minutes. Remove from heat; let cool 2 minutes.
  8. Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
  9. Serve immediately.