This Quick & Easy Broccoli Cheddar Cheese Soup Recipe is pure comfort food at its best! It’s creamy, rich, and oh-so cheesy. The best part is that this soup is ready in about 20 minutes from start to finish! Stovetop and Instant Pot Instructions are included.
Quick & Easy Broccoli Cheddar Cheese Soup Recipe
This Easy Broccoli Cheddar Cheese Soup recipe is a winning victory for everyone. Spouses, relatives, friends, coworkers, picky-eaters…everyone will devour this creamy cheesy goodness in a flash.
It took a few tries to get the consistency and flavor just right, but once I got it…I was so excited! In my opinion, very few meals are as comforting and uplifting as a steaming hot bowl of satisfying cheesy soup on a cold day.
This Broccoli Cheddar Cheese Soup is rich and dreamy and takes about 20 minutes if made in an Instant Pot, or a few more minutes if made over the stovetop. I think you, my friend, will be instantly hooked, so it’s time to get your soup on.
Ingredients You’ll Need & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Butter
- Olive oil
- Veggies: You’ll need yellow onions, garlic, and carrots (matchstick/shredded). And, of course, broccoli crowns.
- Spices and Seasonings: Paprika, ground mustard, ground cayenne pepper, bay leaf, salt and black pepper.
- All-purpose flour
- Stock or Broth: You can use low-sodium chicken stock/broth or vegetable stock for a vegetarian version.
- Sharp cheddar cheese
- Heavy cream or half-and-half
Overview: How To Make Broccoli Cheddar Soup
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Saute
Start by sautéing onions and garlic in melted butter.
- Add Flour
Whisk in flour… this will help to create a creamy and smooth soup.
- Add in our seasonings
To add even more flavor, add the paprika, mustard, and cayenne pepper.
- Cook
Add chicken or veggie stock and an abundance of broccoli florets and carrots, then cook until the broccoli is tender.
- Blend (optional)
You can blend some of the soup or use an immersion blender, if desired.
For a chunky texture: Use an immersion blender, stand blender, to puree the soup until you reach the desired texture.
For a smooth and silky texture: Let the soup cool down a little. Transfer the soup to a blender and blend until smooth. Return the soup to the pot. - Add cheese and cream
Cook and stir until the cheese is melted. Taste for seasoning and adjust with more salt and pepper if necessary. Add heavy cream; mix to combine. Let the soup simmer for 2 minutes. Serve.
Variations
Certainly, there are several ways you can adjust this soup recipe to your liking.
1 – Broccoli Cheddar Potato Soup:
- Ingredients: In addition to the classic ingredients, add diced potatoes.
- Method: Follow the classic recipe, but add diced potatoes along with broccoli. This variation gives the soup a heartier and more filling texture.
2 – Spicy Broccoli Cheddar Soup:
- Ingredients: Include jalapeño peppers or red pepper flakes.
- Method: Sauté chopped jalapeños or add red pepper flakes for a kick of heat. The spiciness complements the rich cheese and adds an exciting twist.
3 – Dairy-Free/Vegan Broccoli Cheddar Soup:
- Ingredients: Replace cheddar cheese with a plant-based alternative, use vegetable broth, and opt for dairy-free half-and-half or plant-based milk.
- Method: Create a roux with vegan butter and flour. Use dairy-free half-and-half for creaminess and a vegan cheddar substitute. Ensure all ingredients are dairy-free/plant-based for a satisfying dairy-free/vegan version.
4 – Broccoli and Bacon Cheddar Soup:
- Ingredients: Add crispy bacon bits.
- Method: Sauté onions and crispy bacon bits together. The smoky, salty flavor of bacon pairs wonderfully with the creamy cheddar and broccoli.
Storing & Freezing Instructions
STORE: this soup can be stored in the refrigerator for up to 3 days. The soup should be completely cool before you transfer it to the refrigerator.
FREEZE: Place in freezer-safe zip bags and freeze flat or in freezer-safe containers for up to 2 months. To reheat, thaw completely, then warm on low heat to prevent curdling.
Frequently Asked Questions
Fresh broccoli gives the best results in this recipe. Frozen broccoli doesn’t hold up well in texture for this soup, but frozen can be substituted if that’s all you have on hand. In this case, you probably won’t need to blend the soup too much.
I suggest grating your own cheddar cheese vs. using the pre-grated bagged stuff because the pre-shredded cheese doesn’t melt well.
It’s commonly served as a starter or a light meal. It pairs well with crusty bread or a simple side salad. I love to serve Broccoli Cheddar Soup with dinner rolls, bacon scones, or biscuits … YUM!
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Recipe Card 📖
Quick & Easy Broccoli Cheddar Cheese Soup
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small yellow onion, diced (about 1 cup)
- 2 small cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- 3 tablespoons all-purpose flour
- 6 cups low-sodium chicken stock/broth, or vegetable stock for a vegetarian version
- 1 bay leaf
- 5 – 6 cups chopped broccoli crowns (about 3 large crowns)
- 2 cups matchstick/shredded carrots
- 10 oz shredded sharp cheddar cheese (see notes)
- Kosher salt and black pepper to taste
- 1 cup (240 ml) heavy cream or half and half
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Stovetop Instructions:
- Melt butter and oil in a large Dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
- Add the paprika, mustard, and cayenne pepper to the pot. Cook for another 45 seconds to 1 minute, constantly stirring until fragrant. Add in the flour and whisk to combine. Cook for 2-3 minutes, constantly whisking until the flour is thickened (it will look like a thick paste).
- Add broth, bay leaf, broccoli, and carrots; mix to combine. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
- Blend (optional step): At this point, you can blend some of the soup or use an immersion blender, if desired. For chunky texture: use an immersion blender, stand blender, to puree the soup until you reach the desired texture. For smooth and silky texture: Let the soup cool down a little. Transfer the soup to a blender and blend until smooth. Return pot. NOTE: I like to remove (with a slotted spoon) about 2 cups of broccoli before blending it; next, I blend the soup until smooth and then return the saved broccoli to the blended soup to have some broccoli pieces still.
- After you blend the soup to your liking, return the soup to the pot over medium heat. Stir in cheese. Cook and stir for 2-3 minutes until the cheese is melted. Taste for seasoning and adjust with more salt and pepper if necessary. Add heavy cream; mix to combine. Let the soup simmer for 2 minutes. Serve.
Instant Pot Instructions:
- Select "Sauté" mode and adjust to more. When hot, add oil and butter. Add onion to the pot; cook and stir for 2-3 minutes. Add the minced garlic, paprika, mustard, and cayenne pepper to the pot. Cook for another 45 seconds to 1 minute, constantly stirring until fragrant. Add in the flour and whisk to combine. Cook for 2-3 minutes, constantly whisking until the flour is thickened (it will look like a thick paste). Press “Cancel”.
- Add broth, bay leaf, broccoli, and carrots; mix to combine.
- Close lid and Select "Pressure Cook" mode adjust to 5 minutes. When cooking is complete, press “Cancel” and carefully turn the vent to “Venting” to release the pressure. Then remove the lid.
- Blend (optional step): At this point, you can blend some of the soup or use an immersion blender, if desired. For chunky texture: use an immersion blender, stand blender, to puree the soup until you reach the desired texture. For smooth and silky texture: Let the soup cool down a little. Transfer the soup to a blender and blend until smooth. Return to the instant pot. NOTE: I like to remove (with a slotted spoon) about 2 cups of broccoli before blending it, next I blend the soup until smooth and then return the saved broccoli to the blended soup.
- After you blend the soup to your liking, select "Sauté" mode and adjust to less. Stir in cheese. Cook and stir for 2-3 minutes until the cheese is melted. Taste for seasoning and adjust with more salt and pepper if necessary. Add heavy cream; mix to combine. Let the soup simmer for 2 minutes. Serve.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
perfect!!! i added just a small pinch of nutmeg and a little nutritional yeast 🙂
Hello Mona! Sound like you nailed. Thanks so much for trying my recipe and for taking the time to come back and let me know!