This cheesy cream of broccoli soup is irresistibly good and almost ludicrously easy to make. Unlike many versions of broccoli cheese soup, which are more cheese sauce than broccoli, it’s a lovely green color and it tastes like vibrant, fresh broccoli. The soup is rich but not heavy, but if you’d like to lighten it up, feel free to replace the heavy cream with half-and-half or cut back on the cheese. Just be sure to use a good quality block of Cheddar and grate it yourself; the pre-shredded stuff is mixed with an anti-caking agent that will negatively impact the texture of the soup. Enjoy the soup with crusty bread as an appetizer or light meal, or pair it with a sandwich or salad for lunch or dinner.

The recipe is modestly adapted from Cook’s Country.

What You’ll Need To Make Creamy Broccoli Soup with Cheddar

Step-by-Step Instructions

Melt the butter in a large pot or Dutch oven over medium heat, and add the onion and garlic. (Note that the garlic need only be smashed and peeled, rather than minced, as leaving it in large pieces prevents it from burning, and it all gets puréed in the end anyway.)

Cook until soft, 4 to 5 minutes; do not brown.

Add the broccoli stems, broth, water, salt, and pepper. Bring to a boil and cook over medium-high heat until the stems are partially cooked, about 10 minutes.

Stir in florets, cream, and nutmeg.

Continue cooking until the florets are tender, about 5 minutes.

Using a hand-held immersion blender, purée the soup until completely smooth. (Alternatively, cool the soup slightly and use a blender to purée in batches. Be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters.) Add 1-1/2 cups of the cheese.

Stir until melted. Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and sprinkle with the remaining cheese. (The soup can be refrigerated for up to 4 days. Reheat over medium heat until hot, but do not boil or the soup will separate.)

How To Freeze Broccoli Soup with Cheddar

Soups made with dairy products are more likely to have flavor and texture changes when frozen and defrosted, so this soup is not a great candidate for freezing because of the cream base and large amount of cheese in the soup. However, it can be done. For best results, allow the soup to cool completely, then pour into plastic containers, leaving an inch or two of space at the top to give the soup room to expand as it freezes. Seal the containers and freeze for up to 2 months. When ready to serve, thaw the soup overnight in the refrigerator and reheat in a saucepan over medium-low heat, stirring frequently, until warmed through.