Is there anything cozier than a big ol’ bowl of homemade broccoli and white cheddar soup? NOPE. Made with (mostly) common pantry ingredients, this is the soup you'll be craving when the weather takes a chilly turn.
The past few days have been rainy and cool, and I've had lots of time on my hands to ponder why I don't eat soups in the summertime. When the air is crisp, I vote it's time for soup! Besides, is there anything more comforting than a great big bowl of broccoli and cheese soup?
Nope. No way. There just isn't!
And this broccoli and white cheddar soup is the creamiest coziest recipe out there. It checks all the boxes:
- really easy
- super quick
- simple ingredients
- cheesy flavor perfection
- creamy layered on more creamy
- freezes well and I've got the perfect storage tip for you!
Simple Broccoli & Cheddar Soup Ingredients
butter
flour
yellow onion
garlic
pale ale beer
half-and-half
chicken broth
fresh or dried thyme
nutmeg
white cheddar cheese
broccoli florets
Can this broccoli and cheese soup be vegetarian?
Yep! This simple broccoli and white cheddar soup can easily be made vegetarian by swapping out the chicken broth for vegetable broth. Easy peasy!
How to make broccoli and white cheddar soup
- Heat the butter in a large, heavy pot. I use a dutch oven. Add the flour and cook until golden brown. It takes a little time, but making a rue will add nutty and rich flavor to the soup and make it nice and thick.
- Add the onion and garlic and cook until the onion is translucent, stirring constantly.
- Pour in the beer. It will bubble up and look foamy, which is totally normal. Add the half-and-half, chicken stock and thyme. Bring it all to a simmer.
- Add the broccoli and continue to simmer until the broccoli becomes very tender and the soup has thickened. Use a wooden spoon or potato masher to gently mash the broccoli a little bit.
- Remove the soup from the heat and season with salt and pepper to taste. Add the nutmeg and the cheese. Return to low heat and stir until the cheese is melted.
And…That. Is. It. If you’re not a cook or are a first time homemade soup maker, this easy soup recipe is for you! Don't let the rue intimidate you!
Can you freeze broccoli and white cheddar soup?
HECK YES, you can! Make sure your soup is completely cool before transferring it to a freezer safe (preferably glass) container. This will ensure you don’t get any ice crystallization as the soup freezes and the steam releases.
When ready to eat, simply set it in the fridge the night before and heat it back up in the pot you cooked it in! It can also be microwaved, but I think it looses it's texture when I do it that way.
What to serve with broccoli and white cheddar soup
First, I've got to go with the obvious... SOURDOUGH! Oh man, have I got the perfect step-by-step instructions for you. Check out my HOW TO BAKE A PERFECT LOAF OF SOURDOUGH guide for how to make a starter, my fav loaf recipe and troubleshooting tips.
Next up, I always finish the sentence, "I'll have a soup..." with "...and a salad." And have I got the perfect salad roundup for you! These SEASONAL SALAD RECIPES will make an easy and delicious side salad with homemade dressings that can be whipped up in minutes!
No meal is complete without something sweet, or at least it's fun to splurge sometimes. These BLUEBERRY CHEESECAKE MUFFINS are rich and sooo good. The soft cheesecake filling tucked inside a sweet muffin with blueberries and lemon... what's not to love?
This broccoli and cheddar soup is perfect topped with crunchy croutons and a drizzle of heavy whipping cream. I also recommend pairing this cozy spring soup with warm socks and a cozy blanket and maybe some cooking tv… but you know, that’s just me.
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Broccoli & White Cheddar Soup
Equipment
- dutch oven or stock pot
Ingredients
- 8 tablespoons butter
- ½ cup flour
- 1 medium yellow onion chopped
- 1 clove garlic minced
- 1 cup pale ale beer
- 4 cups half-and-half
- 4 cups chicken broth
- ¼ teaspoon dried thyme or one sprig fresh
- ½ teaspoon nutmeg
- 16 ounces white cheddar cheese grated
- 1 ½ pounds broccoli chopped
- salt and pepper to taste
Instructions
- Heat the butter in a large, heavy pot. I use a dutch oven. Add the flour and cook until golden brown.
- Add the onion and garlic and cook until the onion is translucent.
- Pour in the beer. It will bubble up and look foamy. Add the half-and-half, chicken stock and thyme. Bring it to a simmer.
- Add the broccoli and continue to simmer until the broccoli becomes very tender and the soup has thickened. Use a wooden spoon or potato masher to gently mash the broccoli a little bit.
- Remove the soup from the heat and season with salt and pepper to taste. Add the nutmeg and the cheese. Return to low heat and stir until the cheese is melted.
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