Stovetop Broccoli Cheddar Soup
This stovetop broccoli cheddar soup is hearty, delicious, and is just what you need. This dish is packed with fresh broccoli, rich cheddar cheese, and a blend of flavorful seasonings. It's a family-favorite that's easy to make and the perfect balance of creamy and cheesy with every spoonful.
Servings 5 cups
Calories 411kcal
Equipment
Ingredients
- 1 teaspoon olive oil
- ½ cup diced onions
- ½ cup diced carrots
- 3-4 garlic cloves Minced
- ¼ cup all-purpose flour
- 3 cups broth I used chicken, you can also use vegetable broth.
- 4 cups chopped broccoli florets You can use also use frozen thawed broccoli.
- salt and pepper to taste
- 1 cup heavy cream
- 2 cups grated cheddar cheese
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onions, carrots, celery, and garlic and cook until translucent, about 3-4 minutes.1 teaspoon olive oil, ½ cup diced onions, ½ cup diced carrots, 3-4 garlic cloves
- Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying.¼ cup all-purpose flour
- Gradually whisk in the broth. Stir repeatedly, ensuring there are no lumps. Deglaze the bottom of the pan using your spoon. Add in the broccoli, and salt and pepper to taste.Ensure the broccoli is submerged in liquid. Add additional broth or water if necessary.3 cups broth, 4 cups chopped broccoli florets, salt and pepper to taste
- Bring the mixture to a rolling boil and cover the pot with the lid and lower the heat to low to let the soup simmer for about 15-20 minutes until the soup thickens and the broccoli has softened.
- Remove the lid and add the heavy whipping cream and grated cheddar. Stir to combine and allow the cheese to melt.Taste the soup repeatedly and make adjustments to the spices as necessary.1 cup heavy cream, 2 cups grated cheddar cheese
- Cool before serving.
Notes
If you don’t have fresh broccoli, you can use frozen. Just ensure it is fully thawed and drained before adding it to the soup. Excess water will create a watery texture.
If you are looking to substitute cheddar, just about any cheese flavor you like will work. Gruyère and parmesan are personal favorited to swap in here. Gruyère melts really smoothly and will provide an excellent texture.
If you have made my recipes in the past, you know I always recommend to grate the cheese yourself from a block rather than using pre-shredded cheese. Pre-shredded cheese contains anti-caking agents like potato starch that will affect melting.
Pre-shredded will not melt the same and the soup won’t be as creamy.
You can swap out heavy whipping cream for any milk, half and half, full fat coconut milk, Greek yogurt, or cream cheese. See notes in the blog post above. Making substitutes here will alter the texture of the soup.
Nutrition
Serving: 1cup | Calories: 411kcal | Carbohydrates: 12g | Protein: 15g | Fat: 33g