Homemade Broccoli Cheddar Soup
My version of homemade broccoli cheddar soup is easy to make, reheats well, and is perfect for lunch meal prep. Make a pot on Sunday and you’ll have warm, cheesy soup ready for the week.
I’ve always loved broccoli cheese soup, and I’ve been eating a lot of it lately since I’ve had to follow a soft food diet.
I’d been buying the Panera Broccoli Cheddar Soup they sell at Costco, but I actually found a similar recipe years ago in the old Cooking Light magazine. Do you remember that magazine? It was one of my favorites! Keep reading for how I tweaked that into my own version.
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Cheddar or Velveeta? You choose!
The original recipe called for light processed cheese, like Velveeta. It’s lower in calories and fat than cheddar, and it melts into a super smooth soup.
I’ve made it both ways many times, and honestly, I think they taste the same. So use whichever you prefer: 8 ounces of sharp cheddar or 8 ounces of Velveeta.
Ingredients for Broccoli Cheddar Soup
Here is a summary of what you’ll need. Jump to the recipe card for the full recipe.
- Cooking spray
- Chopped onion
- Garlic cloves, minced
- Fat-free, reduced-sodium chicken broth
- Broccoli florets
- Matchstick carrots
- All-purpose flour
- 2% reduced-fat milk
- Black pepper
- Sharp cheddar cheese, freshly shredded (or light processed cheese, like Velveeta, cubed)
How to Make the Best Homemade Cheddar Broccoli Soup
- Sauté the aromatics. Spray a large saucepan with cooking spray and heat over medium-high heat. Add the onion and garlic and sauté for about 3 minutes, until tender.
- Simmer the veggies. Add the chicken broth, broccoli, and carrots. Bring to a boil, then reduce the heat to medium and simmer for 10 minutes.
- Make the thickener. In a separate bowl, whisk the flour and milk together until smooth. Slowly pour it into the broccoli mixture, stirring constantly.
- Thicken the soup. Cook for about 5 minutes, stirring frequently, until the soup begins to thicken. Stir in the black pepper.
- Add the cheese. Remove from the heat and gradually stir in the cheese until completely melted. Don’t let the soup boil after the cheese goes in, so it stays smooth.
- Blend. Transfer about one third of the soup to a blender and blend until creamy. Return it to the pot and heat gently until warmed through.
Nutrition Per Serving
Per serving (about 1⅓ cups), made with sharp cheddar:
- Calories: 275
- Protein: 18 g
- Carbs: 22 g
- Fat: 13 g
The original magazine recipe lists 203 calories per serving with light processed cheese, like Velveeta. Using sharp cheddar brings it to about 275 calories per serving. Either way, it’s a satisfying lunch for well under 300 calories.
Values are approximate, based on regular sharp cheddar and the original recipe’s published nutrition. Actual macros depend on the brands you use.
Tips and Storage
- Shred your own cheddar: pre-shredded cheese has anti-caking agents that can make the soup grainy.
- Add the cheese off the heat and a handful at a time for the smoothest texture.
- Want it extra smooth? Blend more of the soup, or all of it, until it’s as creamy as you like.
- Use an immersion blender to blend right in the pot and skip transferring hot soup.
- Meal prep: divide into single-serving containers for grab-and-go lunches.
- Storage: keep in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring often, and add a splash of milk if it thickens.
Broccoli Cheddar Soup
Ingredients
- Cooking spray
- 1 cup chopped onion
- 2 garlic cloves minced
- 3 cups fat free reduced sodium chicken broth
- 1 16 oz package broccoli florets
- ½ cup matchstick carrots
- ⅓ cup all purpose flour
- 2½ cups 2% reduced fat milk
- ¼ teaspoon black pepper
- 8 ounces sharp cheddar cheese freshly shredded
Instructions
- Spray a large saucepan with cooking spray and heat over medium high heat. Add the onion and garlic and sauté for about 3 minutes, until tender.
- Add chicken broth, broccoli, and carrots. Bring to a boil, then reduce heat to medium and simmer for 10 minutes.
- In a separate bowl, whisk together the flour and milk until smooth. Slowly pour into the broccoli mixture, stirring constantly.
- Cook for about 5 minutes, stirring frequently, until the soup begins to thicken. Add black pepper.
- Remove from heat and gradually stir in the shredded sharp cheddar until completely melted. Avoid boiling after adding the cheese to keep the soup smooth.
- Transfer about one third of the soup to a blender and blend until creamy. Return it to the pot and heat gently until warmed through.
Nutrition
