You'll love this creamy broccoli cheddar soup recipe - it's loaded with three kinds of oeey gooey cheeses and fresh broccoli in a creamy, savory beer-based broth! Yep. Beer. Bonus: there are 3 ways to make it - stovetop, instant pot, or slow cooker! Let's get cookin'!
You'll love this cozy and Easy Cheddar Broccoli Soup
Three Easy Ways to Cook. Make this recipe in a Dutch oven or stock pot, slow cooker, or quickly in an instant pot. Scroll below and see the recipe card for instructions on how to make it all ways!
Best flavor! Think of this soup as aclassic hearty broccoli and cheese soup with a twist - beer is added for the perfect depth of flavor. It's creamy, cheesy, full of flavor, and loaded with chunks of broccoli, onion, and garlic- SO good!
Healthy. Make this soup healthier and reduce the carbs by using a low-carb beer - or using chicken broth or vegetable broth instead.
Broccoli and Cheddar Soup Ingredients
Here are the ingredients you will need to make broccoli cheddar soup:
- Butter
- Onion: you can use any onion variety you wish; however, I do prefer to use white, yellow, or sweet for soup recipes.
- Garlic: mince fresh garlic or use store-bought pre-minced garlic from the store.
- Beer: any beer works well in this recipe, such as nonalcoholic, gluten-free, low-carb, etc. I usually end up using plain light domestic beer for recipes.
- Vegetable Broth: feel free to use a low sodium chicken broth or fat-free options if you prefer.
- Frozen Broccoli: you can use fresh or frozen in this recipe. Frozen is easier and less expensive and can be found year-round.
- Sharp Cheddar Cheese
- Smoked Gouda Cheese: using a smoked cheese adds a wonderful flavor!
- Shredded Parmesan Cheese: freshly grated parmesan is best for melting into the soup.
- Half and Half: you can also make your half and half by mixing cream and milk in equal quantities.
- Kosher Salt
- Pepper
- Optional: for thickener- 2 tablespoons of cornstarch whisked with 3 tablespoons of cold water or half a teaspoon of xanthan gum (low carb) dissolved in 2 teaspoons olive oil.
For exact ingredient quantities, please see the recipe card below!
Be sure to save this pin to Pinterest for later!
How to make Broccoli Cheddar Soup
There are three ways to make this broccoli cheese soup - on your stovetop, in an Instant Pot, or a slow cooker. Please see the recipe card for pressure cooker and slow cooker methods.
Stovetop Method
1. Saute onions and garlic in a large soup pot over medium heat on a stovetop.
2. Add all remaining ingredients (except cream and cheese) then gently simmer.
3. Remove bay leaves, then blend soup with an immersion blender (or regular blender) until the desired consistency is reached. Be careful, it's hot!
4. Stir in cheeses and half and half. Warm over low heat if needed.
5. Thicken if desired. Adjust seasonings to taste. Serve.
Easy Broccoli Cheddar Soup Variations
This recipe allows for some chunks of broccoli pieces in it. If you would prefer a smoother soup, do not remove any broccoli as mentioned above, and blend all with an immersion blender.
Use any combination of your favorite cheeses, as long as it equals out to 2 and a half to 3 cups of cheese.
Use low-carb or gluten-free beer in this recipe if desired; you can replace the beer with additional chicken broth if you'd wish to as well.
Add other veggies to your soup, such as shredded carrots or zucchini.
How to Serve Homemade Cheddar Broccoli Soup
Serve with warm crusty bread, breadsticks, or crackers.
Pair with a simple grilled cheese sandwich for a classic combination!
Lighten it up with a simple side salad for a healthy side.
Garnish your soup with freshly chopped parsley, green onion, or chives.
Storing and reheating Cheddar and Broccoli Soup
Allow your soup to cool completely before placing it in an air-tight container and storing it in the fridge for up to 4 days.
Can you freeze Cheddar and Broccoli Soup?
Yes, you can freeze this soup if you would like to. I suggest storing it in an air-tight container in the fridge for up to 2 months.
Sometimes, when you freeze and then thaw soup containing dairy, the fats will separate from the solids, and it ends up looking curdled or separated. It affects the texture but not the taste. If this happens, add more cream or half and half to refresh the soup.
Tips for reheating Broccoli and Cheddar Soup
The rule of thumb for reheating a cream-based soup is to reheat it low and slow. If you heat it too quickly, it can curdle the cream and make it grainy or textured.
If you microwave, work in 30-second intervals and stir in between heating. On the stove, place your saucepan over low heat and slowly heat it until your desired temperature.
Homemade Cheddar Broccoli Soup FAQs
Most of the time, this is related to the heating process with the cream when added. If you heat cream too quickly, it can actually curdle and leave your soup grainy or textured, which is not the most pleasant. Be sure to bring the cream up to room temperature, then add it slowly to the soup. From there, heat the soup slowly and be sure not to boil it.
The best way to make broccoli without getting too mushy is to cook it until it is just fork-tender before serving it. You can also tell a lot by the color of fresh broccoli when it is cooked. The brighter green it is, the more fork tender it is--the more olive green it is, the more overcooked it is. When making broccoli soup, you want your broccoli very soft so that it can be blended into the soup.
Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Easy Cheddar Broccoli Soup
Ingredients
- 4 tablespoons butter
- 1 large onion (chopped)
- 2 teaspoons garlic cloves (minced)
- 12 ounces beer (use any favorite beer (low carb is fine too) - or substitute 12 ounces of chicken broth if desired)
- 1¼ cups chicken broth
- 5 cups frozen broccoli (fresh broccoli florets may be used)
- 2 cup sharp cheddar cheese (shredded)
- ¼ cup smoked gouda cheese (shredded; any kind of smoked cheese will work)
- ¼ cup freshly grated parmesan cheese (shredded; use only freshly shredded)
- 2 cups half and half
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- (optional thickener): 2 tablespoons of cornstarch whisked with 3 tablespoons of cold water, or ½ teaspoon xanthan gum (low carb) dissolved in 2 teaspoons olive oil.
Instructions
Stovetop Method
- In a 6 to 8-quart stockpot, melt butter over medium heat. Add onions and saute until tender, about 5 to 7 minutes. Add garlic and cook for 2 minutes until fragrant.
- Add chicken broth, beer, broccoli, salt, and pepper to the pot. Cover and bring to a simmer. Continue simmering until the broccoli is very tender. Reduce heat to low.
- Using an immersion blender directly in the pot, blend the broccoli that remains in the pot until there are no more chunks. Add the broccoli pieces back to the pot.
- Add cheeses and stir until melted. Slowly stir in the half and half until blended.
- Whisk in the optional thickener if desired. Stir frequently until the soup is warmed through. Adjust salt and pepper if desired. The soup will continue to thicken as it cools.
Instant Pot Method
- Select Saute, Medium heat. Melt butter and add onions. Saute until tender. Add garlic and cook 2 minutes. Turn saute setting off.
- Add chicken broth, broccoli, beer, salt, and pepper. Secure the pressure cooker lid. Set the pot to High pressure for 1 minute cook time. Once the cycle is complete use a quick pressure release until the valve drops. Carefully remove the lid.
- Using an immersion blender directly in the pot, blend the broccoli that remains in the pot until there are no more chunks. Add the other broccoli back to the pot.
- Turn Instant pot to Saute Low. Add cheeses and stir until melted. Slowly stir in half and half, until blended. Continue to heat soup until warmed through.
- Thicken soup if desired by adding cornstarch or xanthan gum. Adjust salt and pepper if needed.
Slow Cooker Method
- Melt butter in a skillet over medium heat. Add onion and saute until tender. Add garlic and saute until fragrant. (Note: if your slow cooker has a browning function, do it all in the pot.)
- Add ½ cup chicken broth, beer, broccoli, salt, and pepper to the crockpot. Cover and cook on low for 6 to 8 hours or until broccoli is very tender. (Note: only use ½ cup broth, not 1¼ cups)
- Using an immersion blender directly in the pot, blend the broccoli that remains in the pot until there are no more chunks. Add the larger broccoli pieces back to the pot.
- Add cheeses and stir until melted. Slowly stir in the half and half until blended.
- Whisk in the optional thickener if desired. Stir frequently until the soup is warmed through. Adjust salt and pepper if desired. The soup will continue to thicken as it cools.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use any combination of favorite cheeses, up to 2-1/2 to 3 cups of cheese; Use low-carb beer or omit if following a low-carb and keto diet. Use heavy cream, half and half, or oat milk if desired.
- TIPS: If you prefer a more liquid soup, do not use xanthan gum and add additional broth until the desired consistency is reached. Adjust salt and pepper to taste. Add extra cheese if desired.
- SERVING SUGGESTIONS: Serve with crusty bread, breadsticks, or crackers. A grilled cheese sandwich always goes well with broccoli cheese soup.
Nutrition
© 2025 Seeking Good Eats™
Comments
No Comments