Hi, I’m Saly. I’m a wife, a home cook, and someone who’s learned that cooking doesn’t have to be complicated to be delicious. My husband? He’s the kind of guy who could spot cumin in a chili blindfolded, so when I find a soup that makes him pause and say, “You need to write this one down,” I know I’ve struck gold.
This Broccoli Cheddar Soup was born on a snowy Sunday when we wanted something comforting, quick, and soul-warming. I opened the fridge, saw half a head of broccoli, a block of sharp cheddar, and thought; Soup Night, let’s go. And just like that, this creamy bowl of cozy made its way to our table… and quickly disappeared.
This recipe tastes like Panera’s, but better. It’s homemade, easy, and ready in about 30 minutes. No fancy ingredients. No stress. Just rich, cheesy flavor and tender broccoli in every bite. If you’ve got a craving for something warm and creamy, this Broccoli Cheddar Soup will hit the spot.
Table of Contents
Why You’ll Love This Broccoli Cheddar Soup
There’s something magical about a bowl of broccoli cheddar soup. It’s nostalgic and comforting, yet satisfying enough to stand on its own for dinner. Here’s why you’ll love this recipe:
It’s easy to make: This version uses simple ingredients and no roux, so you get all the creamy texture without a flour-based hassle. It’s ideal for weeknights.
It’s made in one pot: No mess, no stack of dishes. Just chop, stir, simmer, and serve.
It’s freezer-friendly: Yep! You can store it in portions for a quick grab-and-heat lunch later.
It’s better than takeout: Panera who? You control the ingredients, the salt, and the cheddar sharpness. Want to go even richer? Use a splash of cream.
And if you’re a soup lover like we are, this would pair beautifully on a cozy dinner week with something like CrockPot Crack Potato Soup; both creamy, both hearty, both guaranteed to make your table the most comforting place in the house.
Broccoli Cheddar Soup
This Korean Ground Beef Bowl is a quick, easy, and flavorful 20-minute dinner made with savory ground beef, soy sauce, garlic, and a touch of sweetness. Perfect for busy weeknights or meal prep.
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
1 lb ground beef
2 tbsp sesame oil
4 cloves garlic, minced
1/4 cup soy sauce (low sodium)
1/4 cup brown sugar
1 tsp grated ginger
1/2 tsp red pepper flakes (optional)
2 cups cooked white rice
2 green onions, sliced
1 tbsp sesame seeds
Instructions
1. Heat sesame oil in a large skillet over medium heat.
2. Add ground beef and cook until browned, breaking it apart as it cooks.
3. Stir in minced garlic and ginger; cook for 1 minute until fragrant.
4. Whisk soy sauce, brown sugar, and red pepper flakes in a small bowl, then pour into the skillet.
5. Stir well and simmer for 2–3 minutes until sauce slightly thickens.
6. Serve the beef over rice, topped with green onions and sesame seeds.
Notes
For a leaner version, use ground turkey or chicken instead of beef.
Add vegetables like shredded carrots or bell peppers for color and crunch.
This Korean-inspired ground beef bowl reheats beautifully and is ideal for meal prep.
To make it spicy, add a spoonful of gochujang or extra red pepper flakes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 415
- Sugar: 8g
- Sodium: 610mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg
Ingredients You’ll Need
Everything in this soup is simple, affordable, and probably already in your fridge or pantry:
- 4 cups broccoli florets (fresh or frozen)
- 1 cup shredded carrots
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 tbsp unsalted butter
- 4 cups low-sodium chicken broth
- 1 ½ cups whole milk (or half-and-half for extra creaminess)
- 2 cups shredded sharp cheddar cheese
- Salt and black pepper to taste
- Optional: pinch of nutmeg for warmth, red pepper flakes for heat
Ingredient Swaps:
- No milk? Use evaporated milk or even oat milk for dairy-free.
- Want it thicker? Add a cornstarch slurry or stir in some cream cheese.
- No cheddar? Try Monterey Jack or even a smoky gouda for a fun twist.
If you’re already meal prepping something like Crockpot Chicken Corn Chowder, this soup is a fantastic follow-up for veggie balance.
How to Make Broccoli Cheddar Soup
You’re 30 minutes away from a restaurant-worthy bowl of soup. Here’s how:
- Sauté aromatics: In a large pot over medium heat, melt butter. Add onion and cook until soft (about 4 minutes). Add garlic and cook for 1 more minute.
- Add veggies: Stir in broccoli and carrots. Season with salt and pepper.
- Pour in broth: Add chicken broth and bring to a simmer. Cover and cook until broccoli is fork-tender (about 10 minutes).
- Blend it (optional): Use an immersion blender to puree half the soup directly in the pot for a creamier texture, or leave it chunky if you prefer.
- Add milk and cheese: Reduce heat to low. Stir in milk and slowly add shredded cheese, a handful at a time, until melted and smooth.
- Taste and finish: Adjust seasoning. Add nutmeg or chili flakes if desired.
- Serve hot: With crusty bread, or in a bread bowl if you’re feeling fancy.
Soup nights are just better with variety, and you’ll love alternating this with something cozy like Dolly Parton Stampede Soup.
Tips and Variations
- Make it vegetarian – Swap the chicken broth for vegetable broth and keep everything else the same.
- Use pre-shredded cheese with caution – It may contain anti-caking agents that prevent smooth melting. Freshly shredded cheese always gives the best texture.
- Don’t boil after adding cheese – Heat low and slow so the cheese melts without separating.
- Add protein – Stir in cooked chicken, bacon crumbles, or even quinoa for a heartier meal.
- Meal prep tip – Freeze in individual servings and reheat gently on the stovetop with a splash of broth.
Serving a soup spread this fall? Pair it with Roasted Pumpkin Soup for a seasonal duo everyone will rave about.
Frequently Asked Questions
Can I freeze broccoli cheddar soup?
Yes! Let it cool completely, then freeze in airtight containers for up to 2 months. Thaw in the fridge and reheat gently.
What cheese is best for broccoli cheddar soup?
Sharp cheddar is the classic choice, but you can use mild cheddar, white cheddar, or even mix in gouda or parmesan.
Why did my cheese curdle?
Adding cheese to boiling soup or using low-fat milk can cause curdling. Keep heat low and use full-fat dairy for best results.
Can I make this in a slow cooker?
Yes! Add all ingredients (except cheese and milk) to the crockpot and cook on low for 4–5 hours. Stir in milk and cheese at the end and cook 15 minutes more on warm.
Try a slow-cooker-friendly soup like Crockpot Lasagna Soup for a hands-off version that brings the same cozy charm.
Final Thoughts
This Broccoli Cheddar Soup is the ultimate bowl of comfort; creamy, cheesy, cozy, and made from scratch in just one pot. Whether you’re cooking for a crowd, meal prepping for the week, or just craving a warm hug in a bowl, this recipe delivers. Serve it with a simple salad or crusty garlic bread, and you’ve got a dinner that’ll turn even a chilly night into something special.
For more easy and satisfying recipes, don’t hesitate to join me on Pinterest – where good food meets great company!
