Cheddar Broccoli Soup

Creamy & cheesy Cheddar Broccoli soup will make your tummy happy on a chilly evening – and it takes just a few minutes to make!

Cheddar Broccoli Soup | The Foodie Army Wife


To begin, melt 3 tablespoons of butter in a Dutch oven over medium heat.

Sauté 1/2 cup of diced red onion in the butter until tender and slightly golden.

Stir in 3 tablespoons of flour.

Add in 2 cups of beef broth.

You will also pour in 3 cups of milk and 1 cup of half & half.

Stir it together and let this cook for a few minutes until it begins to bubble. Stir occasionally.

Meanwhile, pulse most of a head of broccoli in a food processor. I like to leave out a few pieces of the broccoli to toss in as chunks for texture.

When it is nice and thick and hot, stir in a teaspoon each of salt & pepper.

Add in your broccoli. Let this cook for about 5 minutes or until just done.

Add in 2 to 3 cups of cheddar cheese – depending on how cheesy you want your soup. Grate it or cut it into chunks, and add it to the pot. Stir until melted.

That’s it!

Cheddar Broccoli Soup | The Foodie Army Wife

Cheddar Broccoli Soup
  • 3 Tb butter
  • ½ c red onion, diced
  • 3 Tb flour
  • 2 c beef broth
  • 3 c milk
  • 1 c half & half
  • 1 tsp salt
  • 1 tsp pepper
  • 1 head broccoli, pulsed in a food processor (save some small pieces for texture, optional)
  • 3 - 4 cups cheddar cheese (grated or diced)
  1. In a Dutch oven, melt butter and saute’ onion over medium heat, until onions are tender. Add in flour, whisk and cook for a moment. Whisk in the broth, milk and half & half. Add salt & pepper. Bring the mixture up to a gentle boil. Add in the broccoli. Cook for about 5 minutes. Add in your cheese, stirring and cooking until completely melted. That’s it! Enjoy this easy, and delicious soup!

This recipe was originally shared on my old website November 2011


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