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Creamy broccoli cheddar soup in a white crock bowl on yellow towel and wooden cutting board next to crusty sliced baguette.
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5 from 10 votes

Broccoli Cheddar Soup

This Broccoli Cheddar Soup recipe features 100% real cheddar cheese and packed with broccoli, carrots, onions, and celery for a rich, flavorful soup that is hearty and thick with every bite.
Course Soup
Cuisine American
Keyword broccoli soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 cups
Calories 282kcal
Author Rachel

Ingredients

  • 2 tablespoon Butter
  • ½ Cup Onion diced
  • 1 Cup Carrots diced (about 2 carrots)
  • ½ Cup Celery diced
  • 1 tablespoon Minced Garlic
  • 3 Cups Chicken Broth
  • 1 ½ Cups Potatoes Diced, about 2 medium
  • 2 tablespoon Flour
  • 2 tablespoon Water
  • ¾ Cup Milk
  • 2 Large Heads of Broccoli Florets only
  • 3 Cups Sharp Cheddar Cheese Shredded - use a block, not pre-shredded.
  • Salt and Pepper to Taste
  • ¼ teaspoon Nutmeg

Instructions

  • Melt butter in a large soup pot. Add onions, carrots, celery and cook over medium heat until tender, about 8-10 minutes.
  • Add garlic to pan and cook 1 minute. Add chicken broth and diced potatoes. Bring to a gentle boil and simmer until potatoes are tender.
  • In a separate small bowl, blend flour and water together. Add to soup and simmer until slightly thickened. Add milk and broccoli florets and cook until broccoli is al dente or just cooked but not mushy.
  • While soup is piping hot, stir in cheese one cup at a time. Stir until melted. Serve hot and enjoy!

Notes

Slow Cooker Directions:
  1. In a slow cooker add the onions, carrots, celery, garlic, chicken broth, potatoes and broccoli stems (not florets). Cook on LOW 6-8 hours.
  2. In a separate small bowl, mix flour and water together.
  3. In a soup pot, add the soup and flour mixture along with the milk and broccoli florets and cook until broccoli is cooked through.
  4. Stir in cheese an allow to melt.
Instant Pot Directions:
  1. Add onions, carrots, celery, garlic, chicken broth, potatoes and broccoli stems to pot.
  2. Secure lid and move valve to the sealing position.  Set on Manual/Pressure cook on high for 10 minutes.
  3. In a separate small bowl, mix flour and water together.
  4. In a soup pot, add the soup and flour mixture along with the milk and broccoli florets and cook until broccoli is cooked through.
  5. Stir in cheese and keep stirring until melted.

Nutrition

Serving: 1cup | Calories: 282kcal | Carbohydrates: 15g | Protein: 15.6g | Fat: 18.1g | Saturated Fat: 11.2g | Cholesterol: 54mg | Potassium: 494mg | Fiber: 2.9g | Calcium: 376mg