Dinner Recipes Recipes

Broccoli Cheddar Soup

I actually just made this soup the other day. It was really cold outside and the girls needed something to warm their bellies. Nothing is better on a cold winter’s evening than some good old homemade soup.

I had a few fresh veggies left in the refrigerator and I decided to do something I have never done before, made broccoli and cheddar soup. I was very intimidated by this recipe because for it to taste so savory and creamy, I wouldn’t have guessed carrots and other household stables would have created such a delicious dish.

If you have broccoli, milk, onion, and cheese… you can make this same great meal as well.

I sauteed my veggies at first, added my seasonings and broth turned my heat down to a nice simmer, and let the magic begin.

The broccoli started to fall apart, but they were still a little too big for my liking. I separated half of my veggies and blended them in the blender for a nice thickening.

You can see the bits and pieces of fresh veggies blended well into the soup. Make sure to blend veggies before adding milk and cheese.

Hope my recipe is helpful, enjoy!

Post that may complement this recipe:

Broccoli and Cheddar Soup

Warm and savory comfort food will be a hit for the entire family.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Servings 8


  • 2 tbsp olive oil
  • 1/2 finely diced onion
  • 2 garlic cloves diced
  • 2 cups chicken or vegetable broth
  • 2 cps half and half
  • 1 tsp rosemary
  • 1 tsp thyme
  • 2 large carrots
  • 1 large head of broccoli
  • 2 cups cheddar cheese
  • 1 tsp nutmeg
  • 1 tsp paprika
  • 2 tbsp sea salt or salt of your choice
  • 2 tbsp black pepper


  • Heat olive oil on medium-high heat, in a large pot, add finely diced onion. Cook for 3 minutes.
  • Chop up your head of broccoli, grate, and finely dice your carrots, and garlic to add to your pot. Turn heat to high.
  • Add your chicken or vegetable broth and bring to a boil. You want the carrots and broccoli to cook and get tender. Add all your seasonings and give a good stir. Once at a boil, cover and let simmer for 15-20minutes.
  • Add your milk and cheddar cheese. Stir very well, you will notice the soup begin to thicken. Continue to simmer for 15-20 more minutes and dinner is ready.
  • Enjoy!



If you are not a fan of chunky soup, before adding the milk and cheese, take out half of the vegetables and blend them in a blender.
I find it makes the soup have an excellent thickening, and the flavors blend beautifully.
Tried this recipe?Let us know how it was!

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