Broccoli Cheddar Soup – easy kid-friendly soup! A creamy soup with broccoli, carrots, and cheddar cheese!
Some of my family’s other favorite soups are Dill Pickle Soup and Creamy Tomato Tortellini Soup.
Soup season is my favorite. There is nothing better than a big bowl of creamy soup on a chilly day.
This Broccoli Cheddar Soup is a favorite in my house. It’s creamy and cheesy and full of vegetables! Even my picky kid loves it.
And it’s also really easy and quick to make! Serve it with some bread for dipping and dinner is ready in about 30 minutes!
Ingredients
- Butter
- White onion
- Garlic
- All-purpose flour
- Milk
- Low-sodium chicken broth – you can use vegetable broth if you want to make it vegetarian
- Fresh broccoli – you can use frozen broccoli but it made need extra cooking time
- Carrots
- Cheddar cheese
Instructions
- Cook onion and garlic. In a large pot, heat butter over medium heat. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Make thickening paste. Add remaining 4 tablespoons of butter and flour. Whisk to combine the butter and flour into a paste and cook for 1 minute.
- Add liquid. Slowly add milk, whisking the entire time. Add chicken broth.
- Simmer. Bring to a boil, cover, and low to a simmer. Simmer for about 10 minutes or until thickened.
- Add vegetables. Add broccoli and carrots and continue simmering until veggies have softened, about 15 minutes.
- Add cheese. Remove from heat and stir in cheese until melted.
- Season to taste. Taste for seasoning and add salt and pepper as needed.
How Long Is It Good For?
Broccoli Cheddar Soup is good for about 3 – 4 days in the fridge. Make sure to store it in an airtight container like these soup containers.
I recommend reheating the soup on the stove. If it’s thickened up a lot in the fridge, add a little more broth or water to get it back to it’s original consistency.
Can You Freeze It?
You can freeze cheesy broccoli soup for up to 3 months. Make sure to use an airtight, freezer-safe soup container.
When you are ready to serve it, let it defrost overnight in the fridge and then reheat on the stove. If may have thickened as it set so just add more broth or water as needed.
More Soup Recipes
- Slow Cooker Cheesy Potato Broccoli Soup
- Shrimp Curry Noodle Soup
- Chicken Tortellini Soup
- Autumn Squash Soup
- Pasta Fagioli
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Broccoli Cheddar Soup
Ingredients
- 5 tablespoons butter, divided
- 1 small white onion, diced
- 2 cloves garlic, minced
- ¼ cup flour
- 2 cups milk
- 2 cups low-sodium chicken broth
- 2 cups chopped fresh broccoli
- 1 cup thinly sliced carrots
- 1 ½ cups cheddar cheese, shredded
- salt and pepper, to taste
Instructions
- In a large pot, heat 1 tablespoon butter over medium heat. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add remaining 4 tablespoons of butter and flour. Whisk to combine the butter and flour into a paste and cook for 1 minute. Slowly add milk, whisking the entire time. Add chicken broth. Bring to a boil, cover, and low to a simmer. Simmer for about 10 minutes or until thickened. Add broccoli and carrots and continue simmering until veggies have softened, about 15 minutes. Remove from heat and stir in cheese until melted. Taste for seasoning and add salt and pepper as needed.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 459Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 90mgSodium: 620mgCarbohydrates: 26gFiber: 4gSugar: 4gProtein: 20g
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