How can you make broccoli cheddar soup thicker?

The base of this soup is thickened with a butter roux —a simple blend of butter and all-purpose flour cooked until golden. This creates a luxurious base that gets its final richness from shredded cheddar and half and half cream. If you want an extra thick broccoli soup , try: Adding a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) Tossing in more cheese (no complaints there!) Letting it simmer longer uncovered

How long does broccoli cheddar soup last in the fridge?

Stored in an airtight container, homemade broccoli cheddar soup will stay delicious in the fridge for up to 3 days. For best flavor, reheat gently over medium-low heat and stir frequently.

Can you make it in the slow cooker or Instant Pot?

Absolutely! This is a flexible one-pot soup recipe: Slow Cooker : Sauté onion, garlic, and carrots first. Add broth and broccoli, cook on LOW 4–5 hours. Add cream and cheese at the end. Instant Pot : Use sauté mode for aromatics, then pressure cook the veggies for 3–4 minutes. Stir in cream and cheese after depressurizing.

Can you freeze broccoli cheddar soup?

You can—but with a small tweak. Dairy doesn’t freeze well, so it’s best to freeze the soup before adding cream and cheese. When reheating, stir in the dairy as it warms up for a fresh and creamy texture.

How do you puree broccoli cheddar soup safely?

Whether you like it chunky or smooth, you’ve got options: Immersion blender : Quick and easy, blend right in the pot. Traditional blender : Blend in batches, leaving a steam vent open to avoid pressure build-up.

Creamy Broccoli Cheddar Soup: Easy 30-Minute Comfort Recipe

Name: Creamy Broccoli Cheddar Soup: Easy 30-Minute Comfort Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 tbsp butter; 1 small yellow onion, finely diced; 2 carrots, shredded or finely chopped; 1/4 cup all-purpose flour; 2 cups chicken broth; 2 cups half and half cream; 4 cups fresh broccoli florets, finely chopped; 2 cups shredded cheddar cheese (sharp cheddar preferred); 1/2 tsp garlic powder; 1/4 tsp dry mustard; 1/4 tsp paprika; Salt and black pepper to taste

Description

Inspired by Panera Bread, this rich and cheesy broccoli cheddar soup is ready in just 30 minutes—perfect for a cozy, comforting meal on a chilly evening.

Ingredients

Scale

4 tbsp butter
1 small yellow onion, finely diced
2 carrots, shredded or finely chopped
1/4 cup all-purpose flour
2 cups chicken broth
2 cups half and half cream
4 cups fresh broccoli florets, finely chopped
2 cups shredded cheddar cheese (sharp cheddar preferred)
1/2 tsp garlic powder
1/4 tsp dry mustard
1/4 tsp paprika
Salt and black pepper to taste

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Instructions

Sauté onion and carrots in butter over medium heat until softened.
Stir in flour to make a roux; cook 1–2 minutes while whisking.
Slowly pour in broth, whisking constantly to avoid lumps.
Add broccoli and spices. Bring to a boil, then reduce heat and simmer until tender (about 15 minutes).
Use an immersion blender to puree until desired texture is reached.
Turn off heat and stir in cheddar and cream until smooth and melty.
Season with salt and pepper. Garnish and serve warm!

Notes

For extra thickness, add a cornstarch slurry or more cheese. Always shred cheese from a block for the best melt. Garnish with black pepper, cheddar, or croutons.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 780mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 14g
Cholesterol: 75mg