Rich, cheesy, and full of broccoli, this one comes together in about 30 minutes and tastes like the copycat version of the soup everyone already loves. It’s the soup my kids will eat vegetables in without a single complaint, which alone earns it a permanent spot in the rotation. The whole thing hinges on two small habits: shredding your own cheese instead of using the bagged kind, and keeping the heat low once the cheese goes in. Skip either one and you end up with something grainy instead of silky. Get those two right and it tastes like the version everyone’s been ordering at the same chain restaurant for years, minus the drive.
If you like melted cheddar check out these recipes
- The Ultimate Gooey Grilled Cheese – soup and grilled cheese is the classic pairing
- Creamy Tini’s Mac and Cheese Recipe – same cheddar-forward, comfort-food vibe
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, diced
- 1 celery stalk, diced
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups whole milk (or half-and-half for extra richness)
- 4 cups broccoli florets, chopped small
- 1 medium carrot, shredded
- 2 cups sharp cheddar cheese, freshly shredded from a block
- Pinch of nutmeg
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and celery and cook until softened, about 4 minutes.
- Sprinkle in the flour and whisk constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly whisk in the broth and milk, a little at a time, until smooth. Bring to a gentle simmer, stirring often so it doesn’t stick.
- Add the broccoli and shredded carrot. Simmer for 12-15 minutes, until the broccoli is tender.
- Reduce heat to low and stir in the shredded cheddar a handful at a time, letting each addition melt before adding more.
- Season with nutmeg, salt, and pepper. For a chunkier soup, serve as is; for smoother, blend half the pot with an immersion blender before serving.
Tip: Shred your own cheese from a block rather than using pre-shredded. It melts smoother and keeps the soup from turning grainy. Once the cheese is in, keep the heat low and don’t let the soup boil, high heat is what makes cheese soups separate.
For another rich, creamy soup that comes together just as fast, the Marry Me Chicken Gnocchi Soup uses the same one-pot approach and is just as good for a weeknight.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Serves: 6
Nutrition (per serving): 380 calories, 16g protein, 18g carbohydrates, 28g fat, 5g sugar, 3g fiber, 720mg sodium
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Ingredients
Method
- In a large pot, melt the butter over medium heat. Add the diced onion and celery and cook until softened, about 4 minutes.
- Sprinkle in the flour and whisk constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly whisk in the broth and milk, a little at a time, until smooth. Bring to a gentle simmer, stirring often so it doesn’t stick.
- Add the broccoli and shredded carrot. Simmer for 12-15 minutes, until the broccoli is tender.
- Reduce heat to low and stir in the shredded cheddar a handful at a time, letting each addition melt before adding more.
- Season with nutmeg, salt, and pepper. For a chunkier soup, serve as is; for smoother, blend half the pot with an immersion blender before serving.
Nutrition
Notes
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