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Broccoli cheddar soup is a soup for all seasons. It’s comforting and filling, and because it’s meatless, it’s perfect for just about everybody.
I have made no secret of the fact that I am a soup connoisseur of sorts. Yes, I am naming myself this, but it’s my blog and I can if I want to ????
Seriously, I love delicious, easy to make soup.
When I came across this recipe for broccoli cheddar soup on the Cabot Cheese site, I knew I would not be disappointed. It is one of their most searched recipes and I give it a 6 out of 5 star rating!! Creamy, not overtly cheesy, and with the perfect amount of broccoli, this soup stands alone perfectly and makes a great lunch as we had it, or after-school snack for my kids!
If you love cheesy soups, you should also check out my recipe for cheeseburger chowder. You’ll love it!
Let me know what you think of this broccoli cheddar soup recipe!
Total Servings 4
5 minPrep (inc. refrigeration & rest time)
20 minCook Time
25 minTotal Time
Ingredients
- 2 tablespoons unsalted butter
- 2 cups peeled and diced boiling potatoes (about 2 medium)
- 1/2 cup chopped onion
- 2 tablespoons King Arthur Unbleached All-Purpose Flour
- 1 (14 1/2-ounce) can chicken broth (about 2 cups)
- 2 cups milk
- 3 cups broccoli (chopped florets and thinly sliced stems)
- 8 ounces Cabot Seriously Sharp Cheddar or sharp cheddar, grated (about 2 cups)
- 1 teaspoon fresh lemon juice
- Salt and ground black pepper to taste
Instructions
- In large saucepan, melt butter over medium heat. Add potatoes and onion and cook, stirring, until onion is tender, about 5 minutes.
- Add flour and cook, stirring, for 2 minutes longer.
- Gradually stir in chicken broth and milk. Bring to simmer and cook until potatoes are nearly tender, about 5 minutes. Add broccoli and cook until broccoli is tender, about 5 minutes longer.
- Remove from heat and stir in cheese. Add lemon juice and season with salt and pepper.
