Total Time
Prep 5 mins
Cook 15 mins

Easy and delicious broccoli cheddar soup. Blend partially for lots of chunks or blend totally for an even consistency. Add a package of dried cheese that comes in the mac and cheese boxes for a yellow/orange color and a kicked up a notch flavor. Fresh broccoli is of course possible, make sure to cut into florets first.

Ingredients Nutrition


  1. Sauté onions and garlic in butter or olive oil until translucent.
  2. Add pinch of salt and pepper and broccoli.
  3. Sauté until broccoli is crisp tender.
  4. Add spices.
  5. Add stock.
  6. Simmer until broccoli pierces easily with a fork and is very tender.
  7. Remove from heat and blend or partially blend for even consistency.
  8. Stir in cream and cheese.
  9. Salt and pepper to taste.
  10. Serve, refrigerate or freeze.
Most Helpful

Yummy soup. I left out the cream, as I didn't have any, and just used a bit more cheese. My cheese was extra sharp cheddar, which really gave it a bit more flavor. For the spices, I used 1 teaspoon of mustard, 1/2 teaspoon of dried thyme, and a few grates of fresh nutmeg. I felt this needed more salt at the end, so I used a total of about 1 1/2 teaspoons of kosher salt. At the last minute, I added a dash of Tabasco sauce as well. This is very good, and the portions are generous. I'll definitely be making this again.

IngridH April 03, 2010

Yummy! I used fresh broccoli and the optional carrots. The carrots gave a nice subtle sweet flavor. I cut the stock down to 4 1/2 cups just because I like a thicker soup. It's a very satisfying soup and I'll make this again. Thanx!

*Parsley* September 25, 2008

I really liked this soup. I didn't have any cream so I used lowfat milk. It came out fine and I also used chicken stock. This soup thickens as it sits overnight.

food snob mom September 09, 2007