Broccoli Cheddar Soup
Total TimePrep/Total Time: 20 min.
- 1/4 cup chopped onion
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups 2% milk
- 3/4 cup chicken broth
- 1 cup cooked chopped fresh or frozen broccoli
- 1/2 cup shredded cheddar cheese
- In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
- Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.
Broccoli Cheddar Soup Tips
How do you keep broccoli cheddar soup from curdling?Curdling in a cream soup usually occurs when the milk or cream is added at too high of a heat. As you incorporate the milk and broth into the cooked onion and flour mixture, keep the heat at medium and stir continuously with a whisk. Once all is mixed in, then proceed to heat to a boil.
Why is my soup grainy?In addition to curdling, cream soups can become grainy due to the type of cheese used. For best results, don’t use pre-shredded, packaged cheese; shred the cheese directly off a block. Additionally, before adding the cheese, you could add one small peeled and diced russet potato to the soup. Once it has cooked, use an immersion blender to puree the potato as you add the cheese. This will help emulsify the milk and cheese, keeping the soup creamy without affecting flavor.
Can you freeze broccoli cheddar soup?We don't recommend freezing most dairy-based soup recipes, as the soup tastes grainy once reheated. Read more tips on freezing soups .
Nutrition Facts1 cup: 494 calories, 37g fat (24g saturated fat), 116mg cholesterol, 1145mg sodium, 26g carbohydrate (11g sugars, 2g fiber), 16g protein.
Jun 15, 2020
I love this recipe and I would just recommended putting 3/4 cups of cheese
Jun 5, 2020
This recipe was easy and delicious and a big hit in my house. I didn't have chicken broth so i used beef broth, still absolutely delicious. I also added 1/4 teaspoon of mustard and soy sauce (substitution for worchestire) the frozen broccoli i used was broccoli with cheese sauce which really amped it up. I fully believe if i hadn't doctored this recipe it would still be fantastic but i really enjoyed my changes
May 19, 2020
VERY good tastning and VERY easy to make
May 16, 2020
Absolutely delicious. I used a frozen box of broccoli with rice and cheese sauce, cause that's what I had. Also added some celery with the onion. It does get thick. Just added a little milk to it and it was perfect. Had with some Texas Toast for dunking. Great! I live alone so these kind of recipes are perfect for me. TOH thanks again for another keeper. Cheryl, great job.
Apr 29, 2020
I used heavy cream instead of 2%. I added an extra cup of broccoli. I also added a little extra cheese. Was a little thin and not much flavor so I added extra onion powder and a little garlic salt. Easy recipe ..
Apr 28, 2020
I don’t know why people say this recipe was bland. I triple this recipe for some fasting people in Ramadan and it was delicious. The only thing I did differently was use whole milk instead. I did not have 2% or 1%.
Apr 19, 2020
Pretty tasteless but I don't expect much from seasonings since most recipes are good as a starting point. I added a little bit more broth because I like it that way. Fantastic recipe and super easy to follow!
Apr 14, 2020
No comment left
Apr 8, 2020
No comment left
Apr 7, 2020
I can't seem to mess this up. I won't say I followed directions exactly... but mostly..This will be an awesome base for any creamy soup I think up... chowder, potato, get the idea? the changes I made were due to what was in my pantry at the time I had the urge to cook... didn't have an onion so used onion power only had 1% milk ... had a hand full of carrots and celery so diced them and added. made for flavor I like and some more color... always happy to find a way to use that last little bit of anything... This is Great , Even I can't ruin it...