Broccoli Cheddar Soup

Easy Broccoli Cheddar Soup is the perfect comfort food for a chilly evening! This creamy broccoli soup involves fresh broccoli and has great flavor.

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 332kcal

First and foremost, prep your vegetables and get your ingredients in order. Do all the chopping before you get started on the cooking, and have everything out so you don't have to leave the stovetop.
In a large Dutch oven, warm the olive oil over medium-high heat.
Add the onions to the pot. Season with salt and pepper and saute until soft, about 5-7 minutes. Stir constantly so the onions don't begin to brown.
Add the garlic and thyme, then cook until fragrant, about 1-2 minutes.
Add the flour, stirring until the mixture is well blended. Cook for 2-3 minutes so that the flour can get a little color to it, as well.
Slowly pour in the vegetable stock, stirring constantly to avoid lumps. Scrape the bottom of the Dutch oven as you do this to pull up any browned bits left behind from the onion.
Bring to the soup to boil, then reduce the heat to the lowest setting. Simmer until thickened, about 5 minutes.
Add the chopped broccoli and cover the pot. Cook until tender, about 10 minutes, while opening the lid to stir occasionally.
Remove the pot from the heat. Puree with a hand-held immersion blender or a blender, then return to the pot.
Add the milk and cheese. Stir until incorporated and melted. This might take a few minutes, depending on how hot your mixture still is.
Serve warm, and enjoy!

Adapted from Emeril's Broccoli Cheddar Soup recipe in 2013. Adapted even more throughout the years.

Substitution alert! Fresh or frozen broccoli is gold here. You can use yellow or white onions. You can use dried thyme instead of fresh, though you'll use about half the original amount. If you don't have whole milk on hand, you can use another milk, but be prepared for the color to be different if the milk is lower fat. You can also use a yellow/orange cheddar instead of white cheddar. It can be mild, sharp or extra sharp, too.
Store this soup in a food-safe storage container in the fridge for 3-4 days. Reheat in the microwave. Be prepared to add a splash of veggie broth to it because it will thicken.
This soup freezes well, too! If you have extra (or make a double batch), simply freeze the soup in a freezer-safe container for up to 3 months. Let it defrost in the fridge, then reheat in the microwave.