Cooking from home on any given weeknight is my own little version of “chopped”. What can I make that’s super yummy, healthy(ish), easy, and FAST? This one pot broccoli cheddar soup checks all of those boxes! As a busy mom of two toddlers, it’s not often that I find the time to prepare an intricate meal. But, this family favorite one pot broccoli cheddar soup recipe is simple, delicious, and has me swooning this Fall!
The recipe below is a recipe I grew up loving: my mom’s broccoli cheddar soup. It is easy to make and great for freezing/reheating later (especially helpful for new baby prep)! Perfect for snuggling on the couch and 100% picky husband approved, this soup will be the perfect addition to your chilly weather menu! And for all the parents out there, this yummy meal will make it easy to hide all those veggies and healthy goods! As does any cheesy recipe… cheese really is the best blanket.
Recipe Tips
Something true for nearly all cozy recipes, your soup is only as good as your broth. Sure, you could use bullion cubes and it would still be tasty! But if you want a knockout soup, go for the good stuff.
Another important thing to note when making this recipe, frozen veggies just don’t do the trick. To really enjoy a deep and rounded flavor, you need to opt for fresh broccoli, cauliflower, and carrots. I learned this the hard way, so learn from my mistakes!
Finally, If indulgence is your thing (and with Broccoli cheddar soup on the menu, I imagine it is…) Butter is one of my favorite add ins! I like to toss in a few tablespoons of butter at the end. This amps up the creamy, rich flavor and texture of the soup and makes even more delicious!
Serving the Broccoli Cheddar Soup
The best – and only – way to serve broccoli cheddar soup is with a side of fresh baked bread! My favorite is french baguette. I pick up a couple loaves of them from the bakery at the grocery store and heat them up in the oven right before serving! Nothing is better than cracking open a steamy fresh baguette and dipping it in the creamy cheesy goodness of this soup!
If your dilemma is serving this soup to your young children, here are a few ways I serve it so my toddlers will eat it (and with minimal mess)!
- with some macaroni noodles (broccoli cheddar mac and cheese)
- as a “dip” with bread, crackers, or veggies! (because dips are way more fun than all other foods)
- as a “smoothie” (doesn’t hurt to try, and new beverages in a straw cup are always intriguing!)
- In a “bread bowl” (carve out a hole in a small biscuit – my kids think this is so fun!)
Storing the Leftover Broccoli Cheddar Soup
You will probably not have leftovers, but if you do, you’re definitely going to want to save them for a rainy day! I love making double batches of this soup so that I can freeze some for busy/lazy nights! Simple spoon the leftover soup into sandwich size bags (the amount of about 1 bowl of soup per bag) and freeze. This makes it much easier to reheat for ultimate convenience when you need it! I just throw the frozen soup bag in a crockpot filled with water on warm until its hot and ready!
Looking for More Soup Recipes?
You’ve come to the right place! Soup is my jam… or should I say my soup. Here are a few of my favorite soup recipes!
- Crockpot French Onion Soup
- Creamy Crockpot Chicken Tortilla Soup
- Crockpot White Chicken Hatch Pepper Chili
- White Wine and Rosemary Turkey Soup
- Slow-Cooker Autumn Harvest Bowl
And stay tuned for more! I’ve got a plethora family favorites I cant wait to share with you this soup season!
Alright, here’s the recipe you came for!
One Pot Broccoli Cheddar Soup Recipe
Broccoli Cheddar Soup
Ingredients
- 1 head Broccoli
- 1/2 head Cauliflower
- 1/4 C Carrot chopped (optional)
- 4 C broth veggie, chicken, or bone
- 2 C milk
- 3 Tbsp flour
- 2 C cheddar cheese (add more to taste)
- 1 tsp minced garlic
- 1 tsp salt/pepper to taste
Instructions
- Roughly chop broccoli, cauliflower, and carrot. Throw into a stock pot with broth and minced garlic. Cover and bring this to a simmer over medium-high heat for about 12-15 minutes (until veggies are tender).
- Once veggies are tender, lower heat to medium and mash up the veggies a bit. In a separate bowl or measuring cup, whisk flour with 1 C milk until there are no clumps. Slowly pour this in to the pot while stirring.
- Return to a simmer and add the second (remaining) cup of milk. Add seasonings, simmer slowly and stir occasionally for about 5-10 minutes (until desired consistency is reached). For enhanced richness, add a couple tablespoons of butter (my preferred method)!
- Turn off heat and stir in cheese. Add more seasoning/cheese to taste if needed! Serve with a biscuit or french baguette and enjoy!
Notes
Nutrition
Enjoy!
Kelsie
