One Pot Broccoli Cheddar Soup Recipe
This One Pot Broccoli Cheddar Soup Recipe is made with simple ingredients, bursting with cheesy flavor and you can use fresh or frozen broccoli florets. The combination of sharp cheddar, cream cheese, and Parmesan creates a blend of cheesy goodness that will make this one of your favorite recipes.
Equipment
- Large Soup Pot or Dutch Oven
- Box grater or cheese shredder
Ingredients
- 4-5 cups fresh broccoli florets or 16 oz. frozen
- 1 medium yellow onion or ½ large onion, chopped
- 2 stalks celery with some leaves chopped
- 1 teaspoon garlic powder
- ¼ teaspoon nutmeg
- ½ teaspoon black pepper
- 3 oz. cream cheese softened (optional)
- 2 cups chicken broth
- 2 teaspoons chicken base may use vegetable base
- 12 oz. can evaporated milk see notes
- 2 Tablespoons flour
- ⅓ cup grated Parmesan cheese
- 2 cups shredded cheddar cheese
Instructions
- Heat 1-2 Tablespoons of olive oil in a large pot or Dutch oven. Add the chopped onion and celery and saute for 3-4 minutes over medium heat until slightly softened.
- Add the garlic powder, nutmeg, pepper, cream cheese, broth, base, evaporated milk, and flour. Stir to combine.
- Add the fresh or frozen broccoli and stir to combine.
- Cook over medium heat, partially covered, for 25-30 minutes. The soup should simmer, BUT NOT BOIL. Stir a couple of times during cooking until the broccoli pieces are tender when pierced with a fork.
- Turn off the heat, stir in the grated Parmesan cheese and cheddar cheese, and stir until melted.
- Mash some of the broccoli, leave it in large pieces, or use an immersion blender to make a smoother soup.
- Taste for salt and pepper and serve!
Notes
Storage and Freezing
Refrigerate leftover cheesy broccoli soup in an airtight container in the refrigerator for 5 days. Since the base of the soup has dairy in it, I don't recommend freezing it. The evaporated milk's texture changes and the soup will likely separate when thawing. For reheating, keep the burner on low heat. Bringing the soup to a boil can result in separation and a change in texture. This recipe is easily doubled.
Refrigerate leftover cheesy broccoli soup in an airtight container in the refrigerator for 5 days. Since the base of the soup has dairy in it, I don't recommend freezing it. The evaporated milk's texture changes and the soup will likely separate when thawing. For reheating, keep the burner on low heat. Bringing the soup to a boil can result in separation and a change in texture. This recipe is easily doubled.
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