This easy broccoli cheddar soup is rich, creamy, and loaded with cheese, and it starts with a bag of frozen broccoli. Simmer the broccoli in broth, thicken it with a little cream and cornstarch, then stir in the cheddar. Five ingredients, five minutes of prep, and dinner is ready in about 20 minutes.
It’s a cozy, comforting fall dinner that comes together on the stovetop with almost no prep, and it’s an easy way to get a few more veggies into everyone’s bowl.
Why You’ll Love This Easy Broccoli Cheddar Soup
- Just five ingredients. Frozen broccoli, chicken broth, heavy cream, cheddar, and cornstarch.
- Ready in 20 minutes. Only 5 minutes of prep and 15 minutes on the stove.
- No chopping. The broccoli goes into the pot frozen.
- Creamy and cheesy. It tastes like your favorite restaurant version.
- Veggie-packed. A cheesy way to serve broccoli to the whole family.
What You’ll Need
- Frozen broccoli florets: 4 cups. No need to thaw.
- Chicken broth: 3 cups.
- Heavy cream: 1 cup.
- Shredded cheddar cheese: 2 cups. Freshly shredded sharp cheddar melts the smoothest.
- Cornstarch: 2 tablespoons, to thicken the soup.
Full ingredient amounts and instructions are in the printable recipe card below.
How to Make Broccoli Cheddar Soup
Step 1: Simmer the broccoli
Add the frozen broccoli and chicken broth to a large pot. Bring to a gentle boil, then reduce the heat and simmer for 8–10 minutes, until the broccoli is tender.
Step 2: Mash or blend
Use a potato masher to mash some of the broccoli, or blend part of the soup for a smoother texture. Leaving a few pieces gives it a nice, hearty texture.
Step 3: Thicken the soup
Whisk the cornstarch into the heavy cream until smooth. Slowly stir it into the pot.
Step 4: Add the cheese
Reduce the heat to low and gradually stir in the cheddar, a handful at a time, until melted and creamy.
Step 5: Finish
Cook gently for another 2–3 minutes, stirring frequently, until slightly thickened. Ladle into bowls, top with a little extra cheddar, and serve warm.
Busy Mom Tips
- Don’t let it boil after adding the cheese. High heat can make the sauce grainy.
- Too thick? Add a splash of chicken broth.
- For picky toddlers: Blend the soup until smooth and serve with crackers or toasted bread for dipping.
- Want it extra cheesy? Use freshly shredded sharp cheddar. It melts much more smoothly than many pre-shredded cheeses.
Frequently Asked Questions
Can I use fresh broccoli?
Yes. Chop it into small florets. Fresh broccoli may cook a little faster, so start checking it after about 6 minutes.
How do I thicken broccoli cheddar soup?
Mash more of the broccoli, or let it cook a few extra minutes after adding the cornstarch mixture. If it gets too thick, stir in a little more broth.
Can I freeze broccoli cheddar soup?
Soups made with cream and cheese can turn grainy after freezing, so this one is best enjoyed fresh or refrigerated.
How to Store and Reheat
Refrigerate leftovers for 3–4 days. Reheat gently on the stove over low heat, stirring frequently.
More Cozy Soups You’ll Love
- Creamy Cheese Tortellini Soup
- Taco Soup with Ranch
- The Best Potato Soup Recipe
- Easy 5-Ingredient White Chicken Chili
- Hidden Veggie Mac and Cheese
Easy Broccoli Cheddar Soup
Ingredients
Method
- Simmer the broccoli. Add the frozen broccoli and chicken broth to a large pot. Bring to a gentle boil, then reduce the heat and simmer for 8–10 minutes, until the broccoli is tender.
- Mash or blend. Use a potato masher to mash some of the broccoli, or blend part of the soup for a smoother texture.
- Thicken the soup. Whisk the cornstarch into the heavy cream until smooth. Slowly stir it into the pot.
- Add the cheese. Reduce the heat to low and gradually stir in the cheddar until melted and creamy.
- Finish. Cook gently for another 2–3 minutes, stirring frequently, until slightly thickened. Serve warm.
