With all the extremely cold weather that we’ve been experiencing this year, all I want to do is cuddle up on the couch with a warm blanket, a book and a hot cup of coffee, and eat homemade soup all day.
And while I love my slow cooker, sometimes a quick soup recipe that can be made on the stove fits our schedule better…plus, I don’t have to plan ahead so much 🙂
This recipe for broccoli and cheddar soup is a really simple soup recipe that can be ready to eat in about 30 minutes, and it uses whole ingredients, so it’s a healthy meal for your family.
It’s great as a last minute lunch, since you don’t have to remember to defrost any meat. You just chop up some veggies, throw them into a pot with some broth, add cheese and thicken to your liking. It tastes great with some crusty bread
The ingredients you’ll need for this broccoli cheese soup are: broccoli, carrots, onion, cheddar cheese, chicken broth, milk, cornstarch, and salt and pepper.
To begin, you’ll want to pre-cook your broccoli. Cut the florets into 1-2 inch chunks; peel the stalk, taking off the tough exterior, then cut the stalk into 1 inch pieces.
Place the broccoli pieces into a pot of salted boiling water, and cook until it’s just tender, but still has a bite to it. Drain the water off and set aside.
While the broccoli cooks, melt the butter in a soup pot, then add the diced onion and cook until the onion is soft and translucent.
Add in the broth and milk, then sprinkle in the cheese, making sure to stir constantly until the cheese is melted.
Next, add in the cooked broccoli and the shredded carrot, then season with salt and pepper to taste.
To thicken the soup, make a mixture of cornstarch and cold water, then pour it into the soup, a little at a time, until the soup reaches the consistency you like.
Let the soup simmer for 10-15 minutes, then you’re ready to eat!
Quick and Easy Broccoli Cheddar Soup
- 1 lb Broccoli
- 2 Large Carrots, Shredded
- 1 Sweet Onion
- 1 lb Cheddar Cheese
- 1 tbsp Butter
- 60 oz Chicken Broth
- 1 cup Milk
- Salt & Pepper to taste
Cut the broccoli florets into 1 - 2 inch chunks. Remove the tough outer layer from the stalk and cut this as well.
Boil the broccoli in a large pot of salted water until it’s tender but still has a bite to it.
When the broccoli is done cooking, drain the water from it and set aside.
While the broccoli cooks, dice the onion. Add the onion to the butter in a large pot on medium heat, and cook it until it is soft and translucent.
Once the onion is soft and translucent, add the broth and milk.
Stirring constantly, slowly add the cheese. Keep stirring until all of the cheese has melted.
Add the broccoli and shredded carrot, and salt and pepper to taste.
To thicken the soup, pour 1 cup of cold water and 1 tablespoon of cornstarch into a glass measuring cup. Mix thoroughly. Add 1 more tablespoon of cornstarch at a time to this mixture until your mixture is thick but still liquid.
Slowly pour this mixture into your hot soup, a little at a time, stirring constantly.
Add cornstarch mixture until your soup has reached the desired consistency. Cook soup for 10-20 minutes, stirring occasionally.
Garnish your cooked soup with extra cheese. Served with toasted baguette bread.
This soup is one of my husband’s favorites, and even my pickiest child will eat it! Of course, I never let on how good the vegetables in the soup are for him, I just focus on the cheesiness!
I hope you’ll enjoy making this quick and easy broccoli and cheddar soup for your family!
Get more dinner ideas here: Easy Dinner Recipes for Families