Easy Broccoli Cheddar Soup recipe. Perfect for a weeknight meal, this quick dinner idea is so warm and rich. Ultimate comfort food!
Okay, so maybe this Broccoli Cheddar Soup isn’t the best looking soup around, but it is sure tasty!
I haven’t left the house since Saturday, and I am kind of going crazy here. My happy place is the grocery store, and we are trying to limit the amount of times that we leave the house. So no retail therapy (in the form of food shopping) for me.
At least this soup can act as a small comfort.
This soup is kind of a clear your fridge, clear your pantry kind of soup. I am using the veggies that I already had in my fridge, as well as some pantry essentials, such as:
- oil
- vegetable broth
- spices
This recipe is so versatile, you can add whatever spices you like, or have on hand.
This recipe sort of reminds me of my 30 minute creamy vegetable soup, except for that soup didn’t have any cream in it.
In this soup, I added 2 cups of half and half, but you can definitely sub in milk instead if that is what you have on hand. Just note that it will be a lot less creamy than the one I have.
So whatever you are doing in your quarantine, I hope you are staying safe and healthy.
My advice? Put on your comfiest pyjamas. Get out a bowl. And enjoy some of this super creamy, comforting bowl. I promise, it will do you good.
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Broccoli Cheddar Soup
Ingredients
- 2 Tbsp oil
- 1 small onion, diced
- 2 medium carrots, shredded
- 1 medium potato, peeled and steamed
- 1/2 tsp celery salt
- 1/2 tsp black pepper
- 1 bunch broccoli, chopped and washed
- 3 cups vegetable broth
- 4 Tbsp salted butter
- 2 cups half and half cream
- 2 cups cheddar cheese, shredded
Instructions
- Heat the oil in a large saucepan over medium heat. Cook the onion and carrot until onions are transparent and fragrant. Add in the potato, celery salt and pepper. Mash the potato into the other vegetables and mix well.
- Add in the broccoli and vegetable broth. Mix in the butter, then cover and reduce heat, allowing the soup to simmer for around 20 minutes.
- Mix in the cream and cheese. Allow to simmer for around 5 minutes, or until the cheese has melted. Turn off the heat and let sit for around 7 minutes before serving. The soup should thicken slightly as it cools.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- To reheat, either heat in the microwave until soup reaches your desired temperature, or heat on the stove over medium-low heat.
I love cheddar broccoli soup, one of my all time favorite soups. I can’t wait to try this recipe. Thank you for sharing.
I love it too!! Thanks 🙂
My husband loved this soup! Creamy, cheesy and delicious! Thanks!
Yay! So glad he liked it 🙂
Every time I go to Panera, I order their Broccoli Cheddar Soup. I’ve not tried making it at home, but maybe I should!
You definitely do 🙂
This is a kind of soup we all need these days: cozy, hearty and delicious! Broccoli Cheddar soup is one of my favorites at any time of the year.
So good, right?? Thanks 🙂
Broccoli and cheese is such a comfort food for me, especially in these days. I have everything to make this, so this is going to be our dinner tonight. 🙂
Yay!! Let me know how it goes 🙂