This easy broccoli cheese soup is so easy to prepare and it’s ready in only 30 minutes! It’s creamy comfort in a bowl with tender broccoli, cheddar cheese, and so much flavor! Not going to lie, broccoli cheese soup is my all-time favorite soup! I seriously love it so much and I get excited every time that I make it. It’s absolutely delicious and everyone who tries my recipe gives it high praise and great reviews. Make it with me!
Broccoli Cheese Soup Ingredients
Butter
Onion
Chicken or Vegetable Broth
Broccoli
Whole Milk
Kraft Old English Cheddar Cheese Spread
Cheddar Cheese
Salt & Pepper
*Instant Potato Flakes- to thicken
The Le Creuset Dutch Oven that is photographed here is one of my favorites. It’s an oval Dutch oven it is a beautiful blue color. I’ll link it here.
How to Make Broccoli Cheese Soup
- Saute onion: Melt butter in a pot over medium-high heat. Add onions and cook, stirring frequently, until nearly soft, about 3 minutes.
- Add liquids: Pour in chicken or vegetable broth. Stir in broccoli.
- Let broccoli cook: Allow to cook, stirring frequently, until broccoli is tender, about 6 – 8 minutes.
- Add milk & cheese: Stir in milk, old English spread, and cheddar cheese.
- Thicken: Thicken the soup to your desired consistency using instant potato flakes or a mixture of cornstarch and water.
- Season: Season with salt and pepper to taste. Serve warm with more cheddar if desired.
Will Frozen Broccoli Work?
Yes, frozen broccoli will work in this soup. You know what I always say: fresh is best and will also have the best texture.
Frozen broccoli florets will work in this soup if you are in a pinch. Plan to let it simmer a bit longer than the written recipe states.
What I like to do, and you will see this in the recipe below, is add half the broccoli to the soup and blend it with my immersion blender. Then, with the additional broccoli, I steam it in the microwave before adding it to the soup.
That way, I can have larger chunks of broccoli in the soup, but there is also broccoli in every bite.
Can You Freeze this Soup?
No. Because of the milk and cheese in this soup, it will not freeze well. It’s best enjoyed within a few days of making it.
Don’t worry, there will not be much leftover because everyone is going to devour it!
How to Store and Reheat
Store the prepared soup in an airtight container in the fridge for up to a week.
To Reheat In Your Microwave: Cover loosely with a microwave-safe lid or a damp paper towel and microwave on high heat for 2-3 minutes or until hot. Stir halfway through heating time.
For Stove Top: Pour soup into a pot or saucepan. Heat, while stirring occasionally, until hot.
More soup recipes on Alex Daynes.com
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
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Easy Broccoli Cheese Soup
This easy broccoli cheese soup is so easy to prepare and it’s ready in only 30 minutes! It’s creamy comfort in a bowl with tender broccoli, cheddar cheese, and so much flavor!
Ingredients
- 2 Tablespoons butter
- 3/4 cup diced onion
- 5 cups chicken or vegetable broth
- 5 cups broccoli- divided
- 2 cups whole milk
- 1 5 ounce jar Kraft Old English cheddar cheese spread
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2- 2 cups instant potato flakes
- 1 cup shredded cheddar cheese
Instructions
- In a large saucepan, heat butter and onion and sauté over medium heat for 3 minutes.
- Add the broth and 4 cups of broccoli to the pot and bring to a boil. Cook broccoli until tender.
- Add the whole milk, kraft old English, and salt & pepper.
- Pulse the soup a few times with an immersion blender to blend the broccoli and combine the soup. Turn the heat to low.
- Meanwhile, steam the remaining broccoli in a microwave-safe dish. Add the steamed broccoli to the soup.
- If the soup feels thin and needs to be thickened, add the dried instant potato flakes directly to it. After a few minutes, the potatoes will help thicken the soup.
- Just before serving, add the cheddar cheese. Enjoy!
Notes
*I like to ensure there is broccoli in every bite. That is why I divide the broccoli and use my immersion blender. That way there are bits of broccoli in every bite, while still having cooked chunks as well. If you'd rather add all the broccoli at once, you can do that instead.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 432Total Fat: 27gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 125mgSodium: 706mgCarbohydrates: 16gFiber: 4gSugar: 6gProtein: 32g
