cheese soup

This super easy Broccoli Cheddar Soup is chock full of colorful, chunky vegetables in a rich and cheesy broth for a totally meal-worthy soup.

Broccoli Cheddar Soup

onion

broccoli (1.49)

carrots (0.23)

butter

Tbsp all-purpose flour (0.04)

chicken broth (0.24)

milk

tsp smoked paprika (0.05)

garlic powder (0.02)

tsp black pepper (0.02)

cayenne pepper (0.02)

sharp cheddar, shredded (1.27)

Dice the onion. Chop the broccoli into very small pieces. Peel and slice the carrots.

Add the butter and onion to a large soup pot and sauté over medium until the onions are soft and translucent. Add the flour and continue to sauté for about 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.

Add the chicken broth and whisk to dissolve all the flour off the bottom of the pot. Turn the heat up to medium-high and, while stirring often, allow the broth to come up to a simmer. When it reaches a simmer it will thicken to a gravy consistency.

Turn the heat back down to medium and whisk in the milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the broth to come back up to a simmer.

Add the chopped broccoli and carrots, allow the broth to come back up to a simmer, and continue to simmer the vegetables, stirring often, for 15 minutes, or until the carrots are tender.

Finally, turn the heat down to medium-low and stir the shredded cheese into the soup, one handful at a time, until it is fully melted. Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any).

https://embed.mediavine.com/videos/bcapajmaom9m22uwvpzs

Easy Broccoli Cheddar Soup

Instant Pot Broccoli Cheese soup is a creamy, flavorful soup that is literally ready in minutes! The cheesy soup base pairs perfectly with tender broccoli and matchstick carrots. This soup will be your family's new favorite, good bye Panera Bread, hello Instant Pot! 

Instant Pot Broccoli Cheese Soup

chicken broth

broccoli florets

matchstick carrots

tsp minced garlic (dried)

salt and pepper (to taste)

heavy cream

parmesan cheese

cheddar cheese

cornstarch

water

Add the chicken broth, onion, broccoli, carrots, garlic, salt and pepper to the Instant Pot.

Cook on Manual (or pressure cook) HIGH for 2 minutes. Allow for a 3 minute NPR before releasing the pressure manually.

Remove lid and stir in the heavy cream. Set the Instant Pot to Saute LOW and heat until it almost begins to simmer. Turn the Instant Pot off.

Once heated, gradually stir in the parmesan and cheddar cheeses.

Make a slurry with the cornstarch and water. Slowly add it to the soup until it thickens to your liking.

Serve hot!

The easiest bowl of comfort food! This lightened up classic is made with olive oil and milk instead of butter and cream. It's loaded with wholesome broccoli and freshly grated cheddar cheese.

Tbsp. extra-virgin olive oil

carrot, diced, 1 cup

garlic cloves,

all-purpose flour

bay leaf

dry mustard

nutmeg

kosher salt

black pepper

low-sodium vegetable stock

cayenne pepper, for serving, optional

In a 4-quart dutch-oven, heat olive oil over medium heat.

Add onions and carrots, and sauté for 4-5 minutes, stirring occasionally, until the onions are soft.

Stir in the garlic and cook for additional 30 seconds.

Stir in the flour and cook for 1 minute while stirring. Add the bay leaf, mustard, nutmeg, salt, pepper, and then gradually whisk in the milk until smooth. Add the vegetable stock and bring to a simmer, then simmer for 3-4 minutes or until slightly thickened.

Add broccoli, reduce heat to medium-low and simmer, uncovered, for 8-10 minutes or until tender.

Turn off the heat, discard the bay leaf, and gradually stir in cheese. Taste for salt and pepper.

Serve immediately, topped with extra cheese and cayenne pepper, if desired.

I did it with almond milk, Tommy here, and when I dropped it in it became doughy, so I added the stock and 1 and half cups of water, I had to throw it through a high speed blend (cream settings) and I took it out put it back in the pot on simmer and added the broccoli and carrots and then melted the cheese. *Note i was missing mustard and bay leaves, I improvised with tablespoon dejon mustard and had no savory/earthy herbs to replace the bay leaves. Also with I steamed my fresh broccoli I steamed diced  Idaho pototates to add to the soup and came out nice

This soup is so tasty! Made it last night with some friends and was super pleased with the outcome. Loved the addition of the nutmeg and mustard.

Made this today for lunch. We did 1.25c whole milk and 3/4c half and half for added richness. My 1 and 4 year old both loved it and had seconds. This recipe is definitely a keeper.

Thanks for the recipe! Just made it for me and my family, we all loved it! I didn't have dry mustard though, and didn't use the cayenne. Still tastes amazing!

HI i made this soup and reheated it with no problem!! excellent recipe!

Hello Ketya,what is the alternative to the use of cheddar in the recipe since it is not locally availabel?kindly email me back.

This soup is FANTASTIC!!! I've made alot of soups in my life.... But this soup is so comforting, so creamy &amp; delish &amp; best of all simple.  I veganized it with almond milk, veggie broth &amp; added 3 potatoes,  partly beat with a hand mixer to add the creamy texture lost by not using cheese.   😍  LOVE it, thank you!!

This Caldo de queso is inspired by the classic North Mexican dish! It&#039;s hearty and warming and made with potatoes, cheese, poblano chilies and tomatoes. This tasty soup is ready in 30 minutes or less and a great dish to make for dinner or as a starer!

Caldo de Queso (Mexican Cheese and Potato Soup)

olive oil (15 ml)

yellow onion, diced (75 grams, 1/2 cup)

tsp salt

garlic

oz tomatoes, diced (200 g)

oz potatoes (400 g)

tbsp cream cheese (15 g) (dairy-free)

vegetable stock (750 ml)

poblano peppers, roasted, peeled & deseeded

oregano

greek-style cheese block,

cilantro (to garnish)

If you are using tinned poblano peppers, drain and deseed them, then cut them into thin strips and set aside. For fresh poblano peppers, drizzle them in a little oil and roast them in the oven or over an open flame until lightly blackened. Peel the skin, remove the seeds and cut into slices, then set them aside.

For the soup, heat the oil in a large saucepan over medium heat, then add the onions and salt. Cook for 4-5 minutes or until soft, then add the grated garlic. Stir to combine and after 1 minute, add the chopped tomato, vegetable stock, and potatoes.

Cover with a lid and cook for 20 minutes, or until the potatoes are tender.

Once the time elapses, stir in the cream cheese, and add the roasted chilies and oregano. Simmer for 5 more minutes, then remove from the stove and season to taste with salt and pepper.

Place the cheese cubes onto your serving bowl and cover them in the soup to serve. Sprinkle with black pepper and fresh cilantro and serve immediately.

Instant Pot Broccoli Cheese Soup is a hearty soup recipe that everyone will love. The perfect comfort soup recipe!

olive oil

garlic (minced)

broccoli

salt and black pepper (to taste)

Press &quot;saute&quot; and add olive oil.

Once the oil is hot, add garlic and saute for 1 minute.

Add the broccoli and saute for 3 more minutes.

Add the chicken broth and stir well.

Close the lid and cook on high pressure for 5 minutes.

Once the cooking time is complete, do a quick pressure release.

Add salt and pepper to taste, stir well and saute for 2 minutes.

Add heavy cream and cheddar cheese and stir well.

Press &quot;saute&quot; for 3 minutes and close the lid.

After 3 minutes, open the lid, serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1717422719/idJPqJ1ez.mp4

A cult classic from Disney's Epcot center. 

Canadian Cheese Soup

lb bacon, chopped

onion,

celery ribs, finely chopped

garlic,

(1/4 cup) butter

chicken stock

lb sharp cheddar cheese, grated

Tabasco sauce

Worcestershire sauce

pale or golden lager, preferably Canadian

salt and black pepper,

green onion

In a large heavy-bottomed pot or Dutch oven, cook bacon over medium heat until lightly browned, about 5 minutes.

Add onion, celery, garlic, and butter and cook until onion has softened, about 5 minutes more.

Add flour and cook, stirring constantly, until it starts to turn golden and smell nutty, about 4 minutes.

Whisk in chicken stock and bring to a boil. Let boil 1 minute, then reduce heat to a simmer and cook 15 minutes, stirring occasionally.

Add milk and continue simmering for 15 minutes. Make sure not to boil once milk is added.

Remove from heat and stir in cheese. Tabasco, Worcestershire sauce, salt, and pepper.

Using an immersion blender, blend until soup is mostly smooth.

Stir in beer and adjust seasoning as needed. Serve garnished with green onion.

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Broccoli Cheddar Soup

Instant Pot Broccoli Cheese Soup

Broccoli Cheddar Soup

Caldo de Queso (Mexican Cheese and ...

Instant Pot Broccoli Cheese Soup

Canadian Cheese Soup

Top 6 cheese soup recipes from across the web

The most viewed cheese soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Broccoli Cheddar Soup

Instant Pot Broccoli Cheese Soup

Broccoli Cheddar Soup

Caldo de Queso (Mexican Cheese and ...

Instant Pot Broccoli Cheese Soup

Canadian Cheese Soup

The most viewed cheese soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine