Broccoli Cheddar Soup

Oh happy day! My son says that this tastes like Panera’s soup. Add some chicken to it if you need more protein in your meal. This was easy, and definitely a winner.



  • olive oil
  • 6 ounces broccoli (I used the riced broccoli from Trader Joe’s), cooked for 6 minutes in the microwave
  • 1 celery stalk, diced
  • 1 SMALL carrot, chopped
  • 1/2 yellow onion, diced
  • 1 1/4 cup water or chicken broth
  • 1 1/4 cup heavy whipping cream
  • 8 oz shredded cheddar cheese
  • salt and pepper to taste


Heat 2 tsp olive oil in a medium pot over medium-high heat. Add celery, carrot, and onion. Cook 2-3 minutes or until the onion is translucent. Add 1 1/4 cups water to the pot and simmer for 5 minutes. SLOWLY stir in cream and broccoli. Return to simmer until thickened enough to coat the back of a spoon (this can take a while, so try to be patient). Sprinkle in cheese. Season with salt and pepper to taste.


7 thoughts on “Broccoli Cheddar Soup

  1. I’ve made this several times before and it’s been perfect and delicious. The family asks for it weekly. Whenever I made it tonight my cheese clumped and did not melt in the soup. What could have gone wrong? ( I did use the same brand of shredded cheese I’ve always used in the past).


    1. Did you check that not only was the cheese the same brand but it was also not “low fat” or “2% milk” used? Also, sometimes if the head it too high or ingredients added too quickly, the sauce can “break” and separate. It’s a bummer that it didn’t work out this time. I’m so glad that you’ve been able to try it successfully before so that you know how awesome it usually is!


    1. Actually, looking over the recipe again, I think that I really did use water (but forgot to put it in the ingredients). Water or chicken broth can be used). I definitely wouldn’t have gotten as many servings or as much volume without that additional liquid.


    1. Try to simmer longer until it starts to thicken. Sometimes it can take a while. This should work if you use heavy whipping cream.


  2. I made a double batch of this over the weekend and it turned out perfectly! I portioned into seven individual containers and froze so I can have them for work lunches. One comment about thickening…I let mine simmer for about 25 minutes while constantly stirring before adding the cheese and that seemed to be enough time.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s