Creamy Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup

Warm, cheesy, delicious broccoli cheddar soup is comfort food at its best!

Fall has arrived here in Michigan. The days are cooler, the leaves on the trees are changing colors and falling, and it's been raining quite a bit. This is my favorite time of the year. I love everything about Fall, from the seasonal changes to watching football to Halloween, and everything in between. Fall is definitely my favorite season.

Once the cooler temps hit, I'm all about making my favorite comfort foods. Whether it's a big pot of chili or a chicken pot pie, those warm foods really hit the spot. My family loves having a traditional meal of soup and grilled cheese too, which has always been one of my childhood favorites.


This Creamy Broccoli Cheddar Soup couldn't be simpler to make. And it can even be done in less than 30 minutes! If your veggies are prepped and chopped and your cheese is grated, this comes together very quickly. I recommend grating your own cheese versus buying a bag of already shredded as it melts better in the soup. The fresh rosemary on top of the soup really adds a depth and earthiness, but you don't have to add it if you're not a fan.

Creamy Broccoli Cheddar Soup
Recipe written by The Chef Next Door
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Ingredients:
4 Tbsp unsalted butter

1 cup chopped onion
1/2 cup chopped celery
1 large head fresh broccoli, trimmed and roughly chopped
3 Tbsp flour
4 cups low sodium chicken broth
1 cup heavy cream
1 cup freshly grated sharp cheddar cheese
Salt and white pepper
1-2 fresh rosemary sprigs and additional shredded cheddar cheese for topping, if desired

In a large Dutch oven or pot, melt the butter. Add the celery and onion and stir until tender, about 8 minutes.

Add in the broccoli and cook for about 5 minutes. Sprinkle the flour all over the vegetables and gently mix to incorporate. Carefully pour in the chicken broth and bring to a boil. Reduce to a simmer, cover, and cook until the broccoli is tender, about 20 minutes. Be sure to stir occasionally. 

Carefully ladle or pour the vegetables and broth into a blender and process until smooth. Return the soup to the pot and stir in the cream and shredded cheese. Heat the soup until hot, but do not bring to a boil. Add a pinch of salt and white pepper to the pot and mix well. Top with additional shredded cheese, if desired.

Bon Appetit!


Thank you to the United Dairy Industry of Michigan for sponsoring this post! I was compensated for developing a "Soup Is A Meal!" recipe using Michigan dairy products. As always, all opinions are my own. UDIM is the umbrella organization for the American Dairy Association and Dairy Council of Michigan. Their goal is to promote Michigan’s locally produced dairy products and reconnect consumers with the people behind their food.

For more great dairy recipes, follow UDIM, branded as Milk Means More, on Pinterest. To learn more about nutrition, animal care/well-being and on-farm practices related to dairy products and the dairy industry, you may want to follow Milk Means More on Facebook. You can also follow them on Twitter and YouTube