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Close-up of creamy broccoli cheddar soup topped with shredded cheddar cheese

Easy Broccoli Cheddar Soup

This easy broccoli cheddar soup is creamy, cheesy, and made with just 5 ingredients, starting with frozen broccoli. Only 5 minutes of prep and ready in about 20 minutes!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 cups frozen broccoli florets
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese freshly shredded is best
  • 2 tablespoons cornstarch

Method
 

  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.
  2. Mash or blend. Use a potato masher to mash some of the broccoli, or blend part of the soup for a smoother texture.
  3. Thicken the soup. Whisk the cornstarch into the heavy cream until smooth. Slowly stir it into the pot.
  4. Add the cheese. Reduce the heat to low and gradually stir in the cheddar until melted and creamy.
  5. Finish. Cook gently for another 2–3 minutes, stirring frequently, until slightly thickened. Serve warm.

Notes

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.
Extra cheesy: Use freshly shredded sharp cheddar. It melts much more smoothly than many pre-shredded cheeses.
Storage: Refrigerate leftovers for 3–4 days. Reheat gently on the stove over low heat, stirring frequently.