White Cheddar Broccoli Soup
This creamy broccoli cheese soup is full of fresh broccoli flavor. It’s made with white cheddar cheese and has a wonderfully creamy texture. A crispy onion garnish adds a nice crunch to every spoonful. If you’re craving something warm and comforting, this cheddar broccoli soup is for you.
Save this broccoli cheese soup recipe for the next chilly day, and I promise you won’t be disappointed. It’s creamy, cheesy, and loaded with broccoli. I love to top each serving with crispy fried onions for a little crunch and parsley for a pop of freshness.
A big bowl of this soup is great for a light dinner, or add a salad, sandwich, or garlic toast on the side. I lean more towards the bread to sop up every delicious drop of soup from the bowl.
Ingredients
- Broccoli: I use fresh broccoli florets, but frozen florets will work, too, and they don’t take as long to cook.
- Aged white cheddar cheese: An aged cheddar cheese has a sharp flavor that balances out the soup’s richness. I love it, but other types of cheddar cheese will work just fine.
- Half and half: This adds a nice creaminess without making the soup too heavy. Want to make it extra decadent? Try using cream instead, but reduce the amount to 1/2 to 3/4 cup.
- Broth: I use vegetable broth because the flavor is lighter and doesn’t compete with the broccoli. It also keeps the soup meat-free.
- Butter: The broccoli, onion, and garlic are sauteed in unsalted butter.
- All-purpose flour: This is combined with butter to make a roux, which thickens the soup.
- Salt: I add just a smidge of kosher salt. If you use salted butter, you can omit it.
- Garnishes: Crispy French fried onions are so good with this soup. I like to sprinkle some on top along with some chopped fresh parsley.
How to Make the Soup
☑️ Saute: Melt the butter in a pot or large pan. Add the chopped onions, minced garlic, and chopped broccoli florets. Cook them for about five minutes. Add the flour and salt and stir.
☑️ Simmer: Add the vegetable broth and bring it to a boil. Adjust the heat to maintain a simmer and simmer the soup for about 20 minutes or until the broccoli is tender.
☑️ Stir: Add in the half and half. If needed, adjust the heat so the soup doesn’t boil.
☑️ Whisk: Add the shredded cheese to the soup and whisk until the cheese has melted.
☑️ Ladle: Ladle the soup into bowls once it is smooth and creamy!
☑️ Garnish: Top each serving with some crispy fried onions and chopped parsley.
Storage and Reheating Tips
I haven’t tried freezing this soup, but it keeps well in an airtight container in the fridge for several days. You might need to thin it with some vegetable broth when you heat it. You can warm it on the stove or in the microwave.
More Cheese Soup Recipes
White Cheddar Broccoli Soup
Ingredients
- ¼ cup unsalted butter
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 12 ounces broccoli florets chopped
- ¼ cup all-purpose flour
- ¼ teaspoon kosher salt
- 3 cups vegetable broth
- 1 cup half and half
- 8 ounces aged white cheddar cheese shredded
- Optional garnishes: French fried onions and chopped parsley
Instructions
- Melt the butter in a large pan or pot over medium heat. Add the onion, garlic, and broccoli. Stir and cook the veggies for about five minutes or until they soften.
- Sprinkle the flour over the veggies and add the salt. Stir and cook for about a minute.
- Pour the broth into the pan and bring it to a boil. Adjust the heat to a simmer and cook the soup for 15 to 20 minutes or until the broccoli is tender.
- Stir in the half and half, and then add the shredded cheese. Whisk the cheese into the soup until it melts and is creamy.
- Ladle the soup into bowls and garnish with the fried onions and parsley.
Eek. Add broccoli, but do I cover it?
Do you mean cover the pot after you add the broccoli? You don’t need to, just simmer it uncovered.
Hi April!
I made this soup tonight for a sick friend. OMG, just sampled it and it’s truly amazing! So glad I used the good aged cheese.
Thank you so much!
Kathy
Thanks so much for letting me know!