Broccoli Cheddar Soup

I have admitted this before, and I will here again, that I am a snob about a few things. Soup is on my top 5 snob-issues list.

I take the time to make my own soups at home because once you have, you can never go back to a can. You can’t argue the difference in taste, healthier choices, and even cost in most cases.

Admittedly, I do keep two or three Campbell’s condensed soup tins in my pantry at all times because those things always come in handy for casserole type dishes. So, you see, I’m not a canned soup snob in every way. Just in an ‘eat it out of the can as-is’ type of way. Judge me if you want to, but we all have our ‘things’. This is one of mine.

Many times I have heard people say that it’s too much work to make a soup from scratch for a weeknight meal. Sorry, but I can’t agree – at least when there are really simple ones out there. Some soups and stews with a lot of ingredients or prep work may take more time from start to finish, but recipes like this one do not. It could not be simpler to make. And, I bet you have all of these standard ingredients in your kitchen already. Let me show you!


½ stick salted butter
½ yellow onion, diced
¼ cup all purpose flour
3 cups whole milk
2 heads of broccoli, cut into small florets
Salt & pepper to taste
½ teaspoon allspice seasoning (or more if desired, to taste)
3 cups grated medium cheddar cheese


Cut your broccoli into small florets, dice your onion and grate your cheese. In a large non-stick cooking pot, melt your butter. Add the diced onions and cook for 2-3 minutes until translucent. Add salt and pepper to taste. Sprinkle in the flour and whisk quickly to totally incorporate and let it turn into a paste. Add the milk and whisk until combined. Bring up to a boil. The liquid should be getting a bit thick and creamy.

Add the broccoli florets to the milk once it is gently boiling. Stir it all in and then put the lid on the pot and turn the heat down to a simmer for about 15 minutes, until the broccoli is soft and tender.

After 15 minutes, take the lid off and use an immersion blender to blend up the broccoli to your desired consistency – totally creamy smooth, or half and half etc. Check now for salt and pepper and add to taste. Add the allspice seasoning to taste.

The soup may have gotten quite thick during cooking time and blending. If it’s too thick for you, add a little more milk, or chicken broth at this point to thin it out if needed.

Turn the heat off and add about 2 ½ cups of the grated cheddar cheese and stir it all in until just combined. Serve immediately and use the remaining ½ cup of cheese to top the bowls of soup with.

This recipe is a small portion, serving 5-6.

Here’s how it turns out:

Melt your butter in your cooking pot and add the onions. Let it cook for a couple of minutes until the onions are nice and translucent and sizzling away. Add a little salt and pepper.


Then sprinkle in your flour and whisk it together quickly. You’ll have a nice thick paste.


Pour in your milk and whisk it all together quickly. Let this come up to a gentle boil and it will start to thicken slightly.


Then add in your broccoli.


Stir it all in and put the lid on the pot.


Turn your heat down to low to let it simmer for about 15 minutes, so the broccoli gets nice and soft and tender.

15 minutes later…..


Now get your hand immersion blender. If you don’t have one of these, you could spoon out half of this into a blender and blend it up and mix it back in the pot for a half and half mix. I like about 75% blended, and 25% pieces of broccoli. Do whatever makes you happy. It’s your soup!


Blending it up makes it really creamy and even a little thicker. So, if you prefer a thinner soup, add a little more milk or even a chicken or vegetable stock to thin it a little at this point. You can also add in the allspice seasoning at this point and check it again for salt and pepper. Stir that all in.

Lastly, turn off your heat and then add in 2 ½ cups of the glorious cheese. Stir it all in to combine.


So nice and creamy and filled with glorious cheese!


Add the last bit of cheese you have to sprinkle on top of each bowl. It just looks good. And that way people know what they’re getting. It’s obvious that it’s a broccoli soup, but that extra sprinkle of cheese on top let’s the hungry human know that it’s a million times tastier because you’ve added cheese. Because you are amazing. You are so fabulous. And you’re worth it.


Start to finish, this took me just under 30 minutes to make. I know that opening a can of broccoli & cheese soup and warming it up takes less than 5 minutes, but I promise you that you will not be sorry. It just tastes so much better, you end up having leftovers, and there are not weird ingredients in there that you can’t pronounce or explain what they are that give it a shelf life of 6 years.

If you have never made a soup before, this is the perfect one to start with.

Give it the ol’ college try. I promise that you won’t be sorry you did.

– The Soup-Snob Homesteaders Wife

8 thoughts on “Broccoli Cheddar Soup

Add yours

  1. I’m not much of a broccoli eater….please don’t hate me! Having said that, the cheddar cheese balances things out, and I’ll actually eat broccoli when it’s in a soup, so this recipe is totally acceptable to me. 🙂 Thanks for sharing and have a fantastic weekend in the sixty-degree temps.

    Liked by 1 person

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