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Cream of Broccoli Cheddar Soup

This cream of broccoli soup takes less than 30 minutes to make!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: soups
Cuisine: American
Keyword: broccoli, cream soup recipe
Servings: 6
Calories: 514kcal


  • 10 oz pkg frozen chopped broccoli, thawed
  • 2 chicken stock cubes
  • 3 cups water
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/8 tsp thyme
  • 4 tbsp unsalted butter
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 cup cornstarch
  • 1/2 cup water
  • 1 1/2 cups heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup milk*


  • Melt butter over medium heat in a large saucepan or dutch oven. Add the celery, onion, thyme, salt and pepper. Saute until onion is tender--about 5 minutes.
  • Add the stock cubes, broccoli and 3 cups of water. Bring to boil, cover and reduce heat to low. Simmer 15 minutes.
  • Mix the cornstarch and the 1/2 cup water.This is a LOT of cornstarch but you have to end up with the consistency of a pudding so you must use a lot. Stir in the cornstarch and when bubbles begin to rise to the surface, slowly add the heavy cream, blending well. Stirring constantly, add the shredded cheese and stir until melted.
  • If the consistency is too thick for you taste, you can thin to the desired consistency using the *milk. Use just enough milk to get it to the consistency you prefer. I use about 1/4 cup of milk, but mileage may vary.
  • Serve immediately (as thickened products that use a cornstarch base will break down quickly).


Serving: 1person | Calories: 514kcal | Carbohydrates: 18g | Protein: 14g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 146mg | Sodium: 1396mg | Potassium: 305mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1868IU | Vitamin C: 43mg | Calcium: 389mg | Iron: 1mg