This humble one-pot broccoli cheddar soup recipe hits the spot between meetings and calls at work! Instead of using heavy cream or half and half, which is traditional for this recipe, we’re using regular milk without sacrificing any of the thickness. If you don’t like broccoli, this would work well with cauliflower too. This recipe is not freezer friendly, so make sure to whip it up during a week when you’ll need a cozy meal to get you through.
This recipe is also featured in my cookbook, The Workweek Lunch Cookbook: Easy, Delicious Meals to Meal Prep, Pack, and Take On The Go! It includes 60 approachable recipes designed to be meal-prepped and stored.
Changes you can make to this recipe:
I wouldn’t recommend making too many changes here, but there are a few swaps you can make if needed!
- If you don’t have chicken or veggie stock, you can use water instead
- Skip the cayenne if you don’t like heat, and remember you can add any other spices you love!
- If you don’t have mustard powder, you can leave it out or substitute it for 1 tsp of high-quality mustard.
- I recommend shredding your own cheese from the block for this recipe! However pre-shredded cheese will work as well.
- If you want to add more veggies, I would stick to something simple such as chopped cauliflower or potato.
Related: Soft Foods to Eat After Oral Surgery
How do you keep broccoli cheddar soup from curdling?
If you add the milk while the soup is too hot, you may experience curdling. To avoid this, make sure you are on medium heat and are stirring consistently with a whisk as you add in the milk!
You can also use heavy cream or non-dairy milk in this recipe, whatever you like best!
Related: Kid-Friendly Recipes: 15 Go-To Meals Parents Always Make for Their Kids
Can you freeze broccoli cheddar soup?
We don’t recommend freezing this broccoli cheddar soup recipe! With all the milk and dairy, the texture and flavor of the soup can be grainy after reheating.
If you’re looking for freezer-friendly soups, check these out!
- Tomato Soup With Lentils
- Homemade Chicken Noodle Soup
- Thai Coconut Curry Soup
- Vegan Butternut Squash Soup
Related: Weekly Meal Prep: 12 One-Pot Dinners Under 30 Minutes
Storing and reheating this soup:
This soup can last for up to five days in the fridge. It’s not freezer friendly. Reheat this soup in the microwave or on the stove partially covered. I highly recommend enjoying it with your favorite crusty bread!
Don’t forget to check out the other recipes that are featured in the WWL Cookbook!
- 20-Minute Ground Beef Pasta With Swiss Chard
- Mandarin Orange Salad With Salmon and Sesame Dressing
- Green Tuna Pasta Salad Recipe| No Reheat!
- Vegan Wraps With Sweet Potato, Chickpeas, and Avocado
- Easy Bourbon Chicken & Quick Veggie Rice
Broccoli Cheddar Soup Recipe
Ingredients
- 2 tbsp olive oil or butter or butter
- ½ cup yellow onion chopped, about half an onion
- 2 cloves garlic minced
- ¼ cup all-purpose flour or gluten-free flour
- 1 tsp salt plus more to taste
- ½ tsp ground pepper plus more to taste
- 1 tsp paprika
- 1 tsp ground mustard
- 2 cups chicken or vegetable stock
- 3 cups broccoli florets chopped
- 2 carrots chopped
- 2 cups milk I used 2%
- 2 cups shredded cheddar cheese plus more for topping
- ¼ tsp cayenne optional –
- Crusty bread for serving
Instructions
- Warm up a large dutch oven or stock pot over medium heat for a few minutes, then add the olive oil. After a minute, add the onion and sauté, stirring often, for 4 to 5 minutes, until the onions are soft and fragrant. If the pot starts to look dry, add a splash of water.
- Reduce the heat to medium-low and add the garlic, flour, salt, pepper, paprika and mustard to the pot. Stir well and let the flour cook for 1 to 2 minutes. Bring the heat up to medium-high and add the stock a half cup at a time, stirring with a whisk between additions. Once all the stock has been added, bring up the heat so the mixture comes to a low boil. Cook for an additional 7 to 10 minutes. It will thicken as it cooks.
- Add the broccoli florets and chopped carrots to the pot and stir, reserving the shredded carrots. Cover and let the soup simmer for 15 minutes, until the carrots are fork-tender
- Add the milk and cheese and let the soup simmer for another minute, until the cheese has completely melted. Taste and add more salt, pepper or cayenne for a kick if desired!
- Divide the soup between three meal prep containers. Top with the remaining shredded cheese for garnish. Let them cool for a bit before covering and storing in the fridge.
- Storage, reheating and serving notes: This soup can last for up to five days in the fridge. It’s not freezer friendly. Reheat this soup in the microwave or on the stove partially covered. I highly recommend enjoying it with your favorite crusty bread!
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