Cream of Broccoli Soup with Cheddar
This post may contain affiliate links. Read my full disclosure policy.
Rich but not heavy, this cheesy cream of broccoli soup will get you through the fall and winter.
This cream of broccoli soup boasts a lovely green color and fresh broccoli flavor. This sets it apart from my popular broccoli cheddar soup, which is more about the cheese than the broccoli. While the soup is rich, it’s not heavy. That said, feel free to replace the heavy cream with half-and-half or cut back on the cheese if you’d like to make it lighter. Enjoy the soup with crusty bread as an appetizer or light meal, or pair it with a sandwich or salad for lunch or dinner. The recipe is modestly adapted from Cook’s Country.
Table of Contents
“The best version of cream of broccoli soup I’ve ever made – delicious!!!”
What You’ll Need To Make Cream of Broccoli Soup with Cheddar
Step-by-Step Instructions
Melt the butter in a large pot or Dutch oven over medium heat, and add the onion and garlic. (Note that the garlic need only be smashed and peeled, rather than minced, as leaving it in large pieces prevents it from burning, and it all gets puréed in the end anyway.)
Cook until soft, 4 to 5 minutes; do not brown.
Add the broccoli stems, broth, water, salt, and pepper. Bring to a boil and cook over medium-high heat until the stems are partially cooked, about 10 minutes.
Stir in florets, cream, and nutmeg.
Continue cooking until the florets are tender, about 5 minutes.
Using a hand-held immersion blender, purée the soup until completely smooth. (Alternatively, cool the soup slightly and use a blender to purée in batches. Be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters.) Add 1-1/2 cups of the cheese.
Stir until melted. Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and sprinkle with the remaining cheese. (The soup can be refrigerated for up to 3 days. Reheat gently over medium heat until hot.)
How To Freeze Cream of Broccoli Soup with Cheddar
Although soups made with dairy products are more likely to have flavor and texture changes when frozen, this cream of broccoli soup freezes well. For best results, allow the soup to cool completely, then pour into plastic containers, leaving an inch or two of space at the top to give the soup room to expand as it freezes. Seal the containers and freeze for up to 2 months. When ready to serve, thaw the soup overnight in the refrigerator and reheat in a saucepan over medium-low heat, stirring frequently, until warmed through.
You May Also Like
Cream of Broccoli Soup with Cheddar
Rich but not heavy, this cheesy cream of broccoli soup will get you through the fall and winter.
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 3 cloves garlic, smashed and peeled (see note)
- 1¾ pounds broccoli, stems cut into ½-inch pieces/florets cut into 1-inch pieces, separated
- 4 cups chicken broth
- 1 cup water
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup heavy cream
- ¼ teaspoon ground nutmeg
- 2 cups shredded good-quality medium or sharp Cheddar cheese, such as Cabot (from one 8-oz block)
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until soft, 4 to 5 minutes; do not brown. Add the broccoli stems, broth, water, salt, and pepper. Bring to a boil and cook over medium-high heat until the stems are partially cooked, about 10 minutes. Stir in the broccoli florets, cream, and nutmeg, and continue cooking until the florets are tender, about 5 minutes.
- Using a hand-held immersion blender, purée the soup until completely smooth. (Alternatively, cool the soup slightly and use a blender to purée in batches. Be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters.) Add 1½ cups of the cheese and stir until melted. Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and sprinkle with the remaining cheese.
- Note: The garlic need only be smashed and peeled, rather than minced, as leaving it in large pieces prevents it from burning, and it all gets puréed in the end anyway. To smash and peel a clove of garlic, place the unpeeled clove on a cutting board. Take a chef's knife and place the blade flat on the clove (sharp side facing away from you). Use the heel of your hand to press the blade down on the clove. The garlic should be smashed and the peel should slip right off. It is not necessary to chop the garlic further.
- Make-Ahead Instructions: The soup can be made ahead and refrigerated for up to 3 days. Reheat gently over medium heat until hot.
- Freezer-Friendly Instructions: Although soups made with dairy products are more likely to have flavor and texture changes when frozen, this soup freezes well. For best results, allow the soup to cool completely, then pour into plastic containers, leaving an inch or two of space at the top to give the soup room to expand as it freezes. Seal the containers and freeze for up to 2 months. When ready to serve, thaw the soup overnight in the refrigerator and reheat in a saucepan over medium-low heat, stirring frequently, until warmed through.
Nutrition Information
Powered by 
- Per serving (6 servings)
- Calories: 456
- Fat: 36 g
- Saturated fat: 21 g
- Carbohydrates: 19 g
- Sugar: 7 g
- Fiber: 4 g
- Protein: 18 g
- Sodium: 921 mg
- Cholesterol: 113 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I love this soup. I chose it because it uses cream and I did not have milk or half and half. I’m cooking for nutrition, so I used about 6 cups of chicken bone broth rather than 4 cups broth plus a cup of water. I like that you use all the broccoli instead of only the florets. I did not add cheddar to my first cup of soup. It was very subtle but terrific. I added some cheddar to my 2nd cup. Fabulous. Then added cheddar to the third. Mmmm good. Thank you.
This was so good. I modified slightly- I held back a cup of bite size florets and added them along with some julienned carrots after I blended the soup to give it more texture and continued to simmer until the carrots were done.
Another delicious recipe! I omitted the cup of water and used Coastal Sharp Cheddar from Costco and got rave reviews. I will definitely be making this again.
Great recipe. My husband and I loved it. Your recipes are always good. Regards from Copenhagen
Sooooo good! I made this soup for my husband and he loved it!! I typically try to stay away from cream based soups (counting calories) but I tasted it and it left me wanting a full bowl….or two 🙂 So happy to know it freezes well as I now have some frozen for a few cool Autumn nights! Thank you Jenn, your recipes never disappoint!
This soup is absolutely delicious. Made as instructed.
Let me just preface by saying that I have both of Jenn’s cookbooks, I use them all the time and give them as gifts to the cooks I know. I love how simple and delicious her recipes are to follow and to serve, they are used on a weekly basis in our home. That being said, this is probably the only recipe that I will not make again. 🙁 I love to cook different soups in the winter and so made this on a cold rainy day, followed it just as written, but not matter it just came away lacking a depth of flavor for us. I ended up adding more seasonings and cheese along the way, but unfortunately it just failed to satisfy my hungry group.
Delicious and so easy to make. I didn’t have heavy cream so I substituted with a half cup non fat Fage plain Greek yogurt and a half cup fat free milk . I also had about one cup of leftover cooked white potato which I added to the pot.
Delicious! – Tho’ I found it a bit too thin, so next time I’ll leave the cup of water out. Others in the family just added crackers which isn’t my thing :-)..
This soup is sooo delicious and satisfying! I made it for the first time today (it was bitter cold outside), and my husband couldn’t stop saying how rich the flavor was, and especially delicious. I think the cream really helped to make this soup extra creamy and meld the flavors of the cheese, onion, garlic and broccoli together. It was easy and fast to make, which was also a big plus. I made it exactly as directed, and Jenn has it nailed! Many thanks!
Delicious broccoli cheese soup. I like that it doesn’t have thickener– no flour or cornstarch. I prefer that thinner consistency. I didn’t have enough fresh cream, so used sour cream to get up to one cup. Since we’re vegetarian, substituted Better than Bouillon Vegetable broth– with 3 teaspoons of the BthanB and 4 cups water so it wouldn’t be too salty. Used Kirkland Coastal White Cheddar Cheese– the best cheddar I’ve found anywhere. Just scrumptious soup! Thank you, Jenn. I use your cookbook every week.
Hi Beth, I’m not 100% but pretty sure that Coastal Cheddar has Rennet in it. I also am 95% vegetarian but this cheese is one I will let slide. It might be worth checking into.
My granddaughter had a broccoli soup at a friend’s house and loved it, so when I saw this recipe I decided to make for her. I’m giving to her tomorrow night for dinner so jury still out. My soup turned out to be very thin. Followed recipe exactly. Is this the way it should be? I love the taste.
This should be about the same texture as gravy. Was yours thinner than that?
The best version of Cream of Broccoli soup I’ve ever made – delicious!!!
This was delicious!!! I was a little disappointed that the color was not as lovely bright green as the example on the website. Any suggestions as to what I might do next time to help preserve the bright green?
Glad you liked it! Is there any chance you overcooked the broccoli? That could account for the difference in color.
Fabulous soup! A new favourite and although I just made it this week, I want to make it again soon!
I didn’t have all the ingredients on hand, so I subbed frozen cauliflower for the broccoli and 1/2 cup coconut milk + 1/2 cup almond milk, instead for the half and half. It was a big hit! I’m looking forward to trying it just as it’s intended when I have all the ingredients. As far as soups go, this was pretty easy to make. I will note that the cauliflower didn’t take very long to get tender so I had to keep a close eye on it. Thanks Jenn!
Simpy delicious!
Don’t let the thought of having to purée the soup discourage you. I used my “Magic Baby Bullet” instead of a blender which took longer, but was well worth the effort. And miracle of miracles, even my husband gives it two thumbs up.
Thanks, Jenn!
Delicious soup, easy recipe. Will definitely make again!
This is just really, really, really delicious ! Will make again and again. Your recipes don’t disappoint ! Thank you
Love this soup! I would never eat broccoli if it wasn’t so good for me. Just not a favorite veggie of mine. However, mixed in this soup with all the yummy other ingredients it is delicious! Much better than I expected and hubby loved it too.
Thanks for a great recipe, Jenn!
This soup is delicious and so easy to make. Definitely a keeper for me.
This is my second time making this soup. The first time I followed the directions and it was good. This time I oven-roasted the broccoli first (still a little firm when removed) and then added it as directed, cooked it until tender (about 5 minutes). I also used half cheddar and half Parmesan cheese. Out of this world! Thanks for another great recipe!
I’ve made this delicious soup. Especially the addition of the heavy cream and the cheddar is very tasty. Thank you for the recipe.
Hi, would using frozen broccoli florets in place of fresh be ok?
Yep 🙂
Jenn, another jewel in your soup crown. I have been searching for a broccoli cheddar soup, not a cheddar broccoli, for so long. Fast and easy to make. Just loved it. Only thing I did that was different was to add all the cheddar to the soup. God bless my All Clad immersion blender for a beautiful silky puree. Would lemon zest or juice enhance the flavors. I’m tempted to add some. Your thoughts? Carol
So glad you enjoyed it, Carol! I do think a little lemon (either zest or juice) would work nicely.
Jenn, had it for lunch today and added a spritz of lemon juice which added some brightness to the soup and cut the richness a little, delicious
This soup is so sumptuous! Oh my!!!!! Highly recommend it! The kids loved it too 👍
Best broccoli soup EVER!!! I love soups made w/o heavy cream and the way this is made is perfect! Also, the tip about the garlic is spot on…..have been chopping garlic even when I’m blending the soup afterwards – make such great sense!!! Thank you, Jenn! You are my Go-To Chef! Carol
Hi Carol! Are you saying you made it without heavy cream? Did you sub something else in place of it?
Thanks!