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4.9 from 63 votes

Easy Broccoli Cheddar Soup

Easy Broccoli Cheddar Soup is a hearty, comforting soup, ready in 30 minutes. Milk, heavy cream and cheddar cheese make it extra creamy.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8
Calories: 410 kcal
Course: Soup
Cuisine: American

Ingredients

  • ¼ cup salted butter
  • ½ cup diced onion
  • 1 teaspoon minced garlic 
  • ¼ cup all-purpose flour
  • 3 cups chicken stock
  • 1 cup 2% milk warmed
  • 1 cup heavy cream warmed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • dash hot pepper sauce
  • 3 cups broccoli florets
  • 1 cup shredded carrots
  • 3 cups freshly shredded sharp cheddar cheese

Instructions

    Cup of Yum
  1. In a dutch oven or large pot, melt the butter over medium-high heat. Saute the onion and garlic in the butter for 2-3 minutes. ¼ cup salted butter, ½ cup diced onion, 1 teaspoon minced garlic
  2. Add the flour and quickly whisk. ¼ cup all-purpose flour
  3. Pour in one cup of the chicken stock, and whisk until the mixture is smooth. 3 cups chicken stock
  4. Add the remaining 2 cups of chicken stock and whisk again.
  5. Add in the milk, heavy cream, dijon mustard, salt, pepper and hot sauce. Whisk constantly over medium heat for about 3-5 minutes until the mixture starts to steam and almost comes to a boil. Then turn the stovetop medium-low heat. 1 cup 2% milk, 1 cup heavy cream, 1 teaspoon dijon mustard, 1 teaspoon salt, ¼ teaspoon white pepper, dash hot pepper sauce
  6. Add in the broccoli and shredded carrots. Cook, stirring often, for about 15-20 minutes until the broccoli is tender. The exact timing will depend on the size of the broccoli florets. 3 cups broccoli florets, 1 cup shredded carrots
  7. If you'd like a smoother soup, use an immersion blender to purée about one third to half of the soup. Or you can leave the soup with the larger vegetable pieces.
  8. Once the broccoli is tender, turn the heat to low and add in the shredded cheddar cheese, about ¼ cup at a time, stirring so that the cheese melts between each addition. 3 cups freshly shredded sharp cheddar cheese
  9. Serve immediately.

Notes

  • The soup will continue to thicken as it sits. If it gets too thick, add a little more milk to thin.
  • Refer to the article above for more tips and tricks.
  • The calories shown are based on the recipe making 8 servings, with 1 serving being 1/8 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition Information

Calories 410kcal (21%) Carbohydrates 14g (5%) Protein 16g (32%) Fat 33g (51%) Saturated Fat 19g (95%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 0.3g Cholesterol 96mg (32%) Sodium 794mg (33%) Potassium 379mg (11%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 3958IU (79%) Vitamin C 33mg (37%) Calcium 385mg (39%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 410

% Daily Value*

Calories 410kcal 21%
Carbohydrates 14g 5%
Protein 16g 32%
Fat 33g 51%
Saturated Fat 19g 95%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 0.3g 15%
Cholesterol 96mg 32%
Sodium 794mg 33%
Potassium 379mg 8%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 3958IU 79%
Vitamin C 33mg 37%
Calcium 385mg 39%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.