Broccoli Cheddar Soup This easy one-pot broccoli cheddar soup is so comforting broccoli soup cold months. Simple ingredient list, and make it start to finish in under an hour.
Nick has been creating recipes for home cooks for almost 12 years. He is the author of Love Your Leftovers and has contributed to Simply Recipes since 2017. This easy one-pot broccoli cheddar soup is so comforting during cold months. During the cold winter months, everyone should have at least one great soup recipe that’s not only warming and filling, but that can also be made quickly on any given weeknight. This simple Broccoli Cheddar Soup checks all the boxes—plus, it’s easy to make in one pot.
Broccoli Cheddar Soup is pretty much exactly what it sounds like: a soup of pureed broccoli and broth with cheese. Although it’s pureed, it does still have some texture in it from small bits of broccoli, which is very welcome. Blanch the broccoli: I like to blanch the broccoli before adding it to the soup. It’s an extra step, but it means you can better control its texture in the finished soup. Save a few broccoli florets for garnish: I also reserve some of the blanched florets to stir in just before serving. They add a crunchy and colorful contrast to the bowl of pureed soup. To help thicken the soup and make it extra creamy, I add some all-purpose flour to the base.
While I prefer to use a cheddar cheese for this soup, you can substitute almost any mild cheese, such as Colby Jack. Just be sure to grate the cheese yourself. Pre-grated cheese usually has a non-sticking agent on it that prevents it from melting as smoothly. If you need to make this recipe gluten-free or low-carb, just skip the flour! Want for something to serve alongside your bowl of creamy, piping hot soup?
Crusty bread is a classic choice, of course. Leftovers of this soup will last in the fridge for about five days and reheat well in the microwave or over low heat on the stovetop. You can also freeze this soup for up to three months! Let it cool completely, then transfer it to freezer containers or bags and freeze. Thaw overnight in the fridge, or reheat directly from the freezer over low heat on the stovetop. Bring a large pot of water to a boil and add a few big pinches of salt. Add broccoli stalks and blanch for 2 to 3 minutes until they are bright green and fork tender, but still slightly crispy.
Scoop out and set aside about 1 cup of the florets for the topping. Wipe out the pot, place over medium heat, and melt the butter. Once melted, add the onions and carrots, and cook until veggies soften, 4 to 5 minutes, stirring regularly. The flour will form a paste with the veggies. Cook for a minute or two to coat the vegetables, and then start to slowly pour in vegetable stock. Stir constantly as you pour in the stock to avoid lumps.
Once all the stock is added, bring soup up to a low simmer. Simmer for about 10 minutes over low heat. Blend with an immersion blender, or let the soup cool until no longer steaming and blend in batches in a blender. If using a standing blender, be careful to let the soup cool a bit and do not overfill the blender to avoid splattered hot soup! Add the grated cheese, salt, and pepper to the pureed soup and stir over low heat until the cheese has melted. Taste the soup and season with additional salt and pepper to your liking. Ladle the soup into bowls and garnish with some reserved broccoli and extra cheese on top.
2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. Pictures of Nom’ gallery and upload your photos – you could be picked to win some exclusive Pinch of Nom Swag! For the full list of ingredients and comprehensive instructions, please see the recipe card below.
Before you scroll, there’s important stuff in the blurb! This Cauliflower and Broccoli Soup is really filling and super warming, which makes it the perfect choice for when the weather starts to get cooler and the nights get longer. We love our Cauliflower and Broccoli Soup when served with a sprinkle of Stilton or Danish Blue cheese. We think that the salty flavour of the cheese really stands out against the smooth, fresh taste of the broccoli and cauliflower and adds an extra depth to the soup. You don’t have to use cheese of course, it’s entirely optional!
What diets is this Cauliflower and Broccoli Soup suitable for? This Cauliflower and Broccoli Soup recipe is suitable for vegetarian diets. Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies. How Weight Watchers friendly is this Cauliflower and Broccoli Soup recipe? This means we’re no longer able to offer exact WW points for our recipes. The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.
Do you need any special ingredients to make Cauliflower and Broccoli Soup? For the blending of this soup, we’d recommend you use a stick blender or throw it in a blender. As far as stick blenders go, you want one that’s going to last and that has a metal stick. Send us a Hint or Tip We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here.