Need an easy and quick meal idea? This One Pot Broccoli Cheddar Soup is healthy, cheesy, and perfect for cold Winter evenings!

Broccoli cheese soup is one of my favorite soups ever.

When I was younger, my grandma made a version of this almost every time I came over. And it quickly became my favorite.

Soup is so comforting on a cold night, so we eat it at least once or twice a week in the winter months.

This One Pot Broccoli Cheddar Soup recipe has extra vegetables blended in so you get more nutritional bang for your buck. There’s no cream added; instead, you use an immersion blender to give this delicious soup that creamy texture!

With just one pot, this soup has little clean up which makes this a great recipe for busy people- like me!

Scroll to the bottom of the post to get to the recipe card. Or keep reading to get extra tips and tricks!

Ingredients

Fresh broccoli

Fresh cauliflower

Onion

Butter

Shredded cheddar cheese

Salt and black pepper

Chicken broth or water

Additions/Substitutions

If you want to add a little something extra to this recipe, you can try adding some of the items below:

Milk: I haven’t used milk in this recipe, but you can try adding a bit of whole milk instead of water. Also, adding some heavy cream at the end could make this a very creamy broccoli soup!

Garlic

Garlic powder

Vegetable broth: Can use this instead of chicken broth

Olive oil: If you don’t want to use butter, you can use olive oil instead!

Cheese: I use regular cheddar, but you can use sharp cheddar cheese or a combination of other types! Also: Shredding your own cheese actually melts better than pre-shredded cheese.

Frozen broccoli: If you don’t have fresh broccoli, frozen broccoli florets would work as well! They may not take as long to cook, so just keep an eye on it.

How to shorten cook time

I’ve been doing meal prep for a few years now, and it’s saved me SO much time when it comes to cooking dinner.

One thing I recommend is chopping up all of your vegetables beforehand. This whole process takes like 10-15 minutes; and if you’re a busy mom like me, that can sometimes get overwhelming!

But prepping the vegetables beforehand, and storing them in the fridge for later, can really help.

How to Make

In a large pot, melt the butter on medium heat and add onions, cooking 2-3 minutes until the onions are translucent.

Add the rest of the ingredients (Except cheese) and bring to a boil.

Reduce the heat and let simmer for 10-15 minutes until the vegetables are super tender.

Use an immersion blender to fully blend the soup together. Alternatively, you can use a standard blender and carefully blend in small batches.

I like having my soup fully pureed for a thicker soup. But if you want some chunks of broccoli left in there, feel free to blend for less time.

Add the cheese a little at a time to the pureed soup, stirring each time, until the cheese is fully blended in.

Divide into 4 bowls and serve with your favorite sides.

How to Store

You can store any leftovers in an airtight container and keep in the fridge for 3-4 days.

I’ve never frozen this, but I’m not sure how well the cheese would hold up once thawed. There might be a grainy consistency to it.

What to serve with this

I LOVE having bread with my soup. You can serve some crusty bread with this, or even put it in a BREAD BOWL. How fancy is that?

Sourdough bread would be a good choice, too. Cornbread might be less popular, but I use one of my favorite recipes for this!

With simple ingredients and a short cooking time, this Broccoli Cheese Soup recipe is now one of my favorite things to make in the cold weather! Print the recipe card and try it for yourself next time!