Broccoli Cheddar Soup

Prep time: 10 minutes
Cooking time: 15 minutes
Makes: 4 cups
Nutrition Facts: View Label(s)


1 cup
onion, chopped
1 cup
carrot, shredded
1 1⁄2 teaspoons
margarine or butter
2 cups
broth, any flavor
2 cups
broccoli, chopped (fresh or frozen)
1 cup
nonfat or 1% milk
1⁄4 cup
1 cup
shredded reduced fat cheddar cheese (4 ounces)
1⁄8 teaspoon


  1. In a medium saucepan over medium-high heat, saute onion and carrot in margarine or butter until onions begin to brown.  Add broth and broccoli.  Simmer until broccoli is tender, 5 to 7 minutes.
  2. In another container, slowly stir the milk into the flour until smooth.  Stir the milk mixture into the soup.  Bring to a boil and continue stirring until slightly thickened, 3-5 minutes
  3. Add cheese and pepper.  Heat over low heat until cheese is melted.  Serve hot.
  4. Refrigerate leftovers within 2 hours.
Last updated: 12/12/17

4 Comments for "Broccoli Cheddar Soup"

I'm curious, does this recipe freeze well?

It will probably freeze just fine although there is a chance that the broccoli will become more 'cooked' when it is reheated.  We will try to test this and let everyone know.

The Food Hero Team

We made the soup, froze it for 10 days and thawed/reheated in the microwave.  It worked well!  We would suggest freezing it in single-serving portions.  Too much additional heating could cause the broccoli to become overcooked which would alter the color and flavor.

The Food Hero Team

Really liked this soup!  Tastes like a restaurant soup.  It does have an onion taste which I really liked but if you don't love onions you could very easily even cut them out and add another veg.  

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