Broccoli Cheddar Soup (The Actually Easy Version)

Okay, so I’m not a soup person. Like, at all. But it gets cold where I live, and sometimes a warm bowl of something is exactly what you need. This broccoli cheddar soup was my attempt to make a soup I’d actually enjoy. After a couple of tries (the first batch was… watery), I figured out this method and now it’s a regular thing.

What makes this recipe special? It’s simple. I’ve seen some broccoli cheddar soup recipes that call for a million ingredients and a whole afternoon of prep. This isn’t that. It’s quick, easy, and actually tastes like cheese, not just vaguely cheesy water. Winning.

Honestly, this soup is perfect for a weeknight when you want something warm and comforting without a ton of effort. It also reheats pretty well, which is a bonus.

What You’ll Need

• 1 tablespoon butter
• 1 small onion, diced
• 1 cup diced carrot
• 3 cups broccoli florets
• 2 cups chicken broth
• ½ teaspoon dried thyme leaves
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 ½ cups half and half or light cream
• 1 cup shredded sharp cheddar cheese
• ⅓ cup shredded Parmesan cheese

Steps

1. In a large saucepan or pot, cook butter, onion, and carrots over medium heat until the onion softens (about 3 minutes).
2. Add the broccoli, chicken broth, thyme, garlic powder, salt, and pepper. Simmer until the broccoli is tender, about 8 minutes.
3. Remove 1 cup of vegetables, coarsely chop, and set aside. This adds some nice texture later.
4. Using an immersion blender, blend the remaining vegetables and broth until smooth. If you don’t have an immersion blender, a regular blender works too, just be careful when blending hot liquids.
5. Place the flour in a small bowl. Add in cream a little at a time, stirring until smooth. This makes a roux and helps thicken the soup.
6. Bring the blended vegetable mixture to a boil and whisk in the cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
7. Remove from heat, stir in cheeses & reserved chopped vegetables, and serve immediately.

Substitutions That Actually Work

• Honestly, store-bought sauce works fine here. You can use a basic white sauce if you’re really short on time.
• Vegetable broth works just as well as chicken broth.
• If you don’t have fresh herbs, dried is totally fine.

Making It Diabetes-Friendly

• You can reduce the amount of cream or use a lower-fat alternative.
• Cauliflower can be substituted for some of the broccoli to lower the carb count.

Tips & Storage

• Don’t overcook the broccoli. You want it to be tender, but not mushy.
• The soup will thicken as it cools, so keep that in mind when you’re adding the cream mixture.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.