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–+ servings
A creamy broccoli cheddar soup, topped with cheddar cheese and seasoned with salt and pepper.

Broccoli Cheddar Soup

Yield: 6 servings
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
THE BEST broccoli cheese soup there ever was! So creamy, so cheesy. Perfect for those busy weeknights + picky eaters!
5 stars (115 ratings)

Ingredients

  • ¼ cup unsalted butter
  • 1 medium sweet onion, diced
  • 3 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ¼ cup all-purpose flour
  • 3 ½ cups chicken stock
  • 2 cups diced russet potatoes
  • Kosher salt and freshly ground black pepper
  • 5 cups finely chopped broccoli florets
  • ½ cup heavy cream
  • 8 ounces shredded extra-sharp cheddar cheese, about 2 cups

Instructions

  • Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
  • Stir in garlic and thyme until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute.
  • Stir in chicken stock, scraping any browned bits from the bottom of the pot.
  • Stir in potatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.
  • Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with salt and pepper, to taste.
  • Stir in broccoli and heavy cream. Cook, covered, until broccoli is tender, about 8-10 minutes. Remove from heat; let cool 2 minutes.
  • Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
  • Serve immediately.