Broccoli Cheddar Soup

This Broccoli Cheddar Soup recipe uses simple ingredients but has so much flavor and creaminess. It only takes 20 minutes to make!


I think soup may be the most under appreciated category of food, and there is something really wonderful and comforting about hot soup when it’s chilly outside. And oh boy do I like it piping hot. My husband says I like to burn my mouth, hah.

Some soups require hours and hours of simmering time to develop depth of flavor, but this isn’t one of those soups. This is a quick one! You can get it done in 20-25 minutes and serve it with crusty bread for a light dinner. And I think broccoli cheddar soup is one of the best classics. Let’s begin!

How to Make Broccoli Cheddar Soup:

To get started, chop up a bunch of broccoli:


Next chop up a small yellow onion, and saute it in butter for five minutes until soft:


Add flour and stir it in until a blond paste forms:


Add chicken stock, cream, and milk, and bring to a boil. Then, add in the broccoli:


Let the broccoli cook for about 10 minutes, and in the meantime, grate some cheddar cheese:


Once the broccoli is tender, remove the pot from the heat and stir in the cheese:


Make any final seasoning adjustments, and ladle the soup into bowls:


Yes, it’s this easy. Hope you enjoy this one!

This classic Broccoli Salad is another one of my favorite ways to prepare broccoli. Happy cooking!

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5 from 2 votes

Broccoli Cheddar Soup Recipe

 This Broccoli Cheddar Soup recipe uses simple ingredients but has so much flavor and creaminess. It only takes 20 minutes to make!
Course Soup
Cuisine American
Keyword broccoli cheddar soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 -6
Calories 468kcal


  • 1/4 cup unsalted butter
  • 1 softball sized yellow onion chopped
  • 1/4 cup flour
  • 3 cups chicken stock
  • 1 cup milk
  • 1 cup heavy cream
  • 5 cups chopped broccoli (both the florets and stalks)
  • 1 cup grated sharp cheddar cheese*
  • salt and pepper


  • In a large pot, melt the butter over medium heat. Add the chopped onion, season with a pinch of salt, and cook for 5 minutes, until the onions are soft and translucent. Stir in the flour until it combines into a blond paste, and cook for two minutes.
  • Turn the heat to high and add the chicken stock, milk, and heavy cream. Bring this mixture to a boil, then reduce to a simmer. Add in the broccoli and simmer for 10 minutes until the broccoli is tender.
  • Stir in the cheddar, then taste and make any necessary seasoning adjustments with salt and pepper. Serve and enjoy!


*You can double the cheese if you want a more pronounced cheddar flavor


Calories: 468kcal | Carbohydrates: 24g | Protein: 11g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 122mg | Sodium: 346mg | Potassium: 675mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2000IU | Vitamin C: 102.2mg | Calcium: 172mg | Iron: 1.6mg