Go Back
–+ servings
Broccoli and cheddar soup in a white stoneware bowl with a swirl of cream to garnish.

Broccoli & White Cheddar Soup

Creamy, cozy Broccoli & White Cheddar Soup made from scratch with simple pantry ingredients — rich, cheesy, and the perfect bowl of comfort for chilly days. Easy to make, family-friendly, and freezer-friendly too!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine American
Servings 8
Calories 556 kcal

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
 

  1. Heat the butter in a large, heavy pot.  I use a dutch oven. Add the flour and cook until golden brown.
  2. Add the onion and garlic and cook until the onion is translucent.  
  3. 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.
  4. 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.  
  5. 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.  

Notes

Gluten-Free Option:
Use broth instead of beer. To thicken, whisk 1–2 tablespoons tapioca starch or cornstarch with cold broth or milk, then stir into the simmering soup until thickened. Add cheese after thickening.
Helpful Tips
  • Grate your own cheese.
    Pre-shredded cheese is coated to prevent clumping, which can make the soup grainy. Fresh-grated white cheddar melts smoother and gives you that ultra-creamy finish.
  • Blend to your comfort level.
    For a thicker, creamier soup, blend more of the broccoli. For a chunkier, rustic bowl, only blend half — or skip blending altogether. This soup is very forgiving.
  • Add the cheese off the heat.
    Once the soup is hot (not boiling), stir in the cheese slowly. High heat can cause the cheese to separate, and nobody wants broken cheese soup.
 

Nutrition

Calories: 556kcalCarbohydrates: 19gProtein: 21gFat: 45gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 131mgSodium: 999mgPotassium: 507mgFiber: 2gSugar: 7gVitamin A: 1880IUVitamin C: 77mgCalcium: 581mgIron: 1mg
Tried this recipe?Share it with us @NinnescahHomestead