Easy Broccoli Cheddar Soup perfectly combines vegetables like broccoli, celery, and Yukon gold potatoes with creamy melted cheddar cheese. This recipe is easy enough to make on a weeknight, but comforting enough to enjoy on a weekend!

easy broccoli cheddar soup

For some reason, vegetables just taste so much better when covered in cheese. Surely I’m not the only one who has noticed this, right?

That’s exactly what makes this dish such a winning combination. Not only is it a heaping bowl of vegetables, but it also has a comforting amount of melted cheddar to match the creamy texture of the soup. We could have gone all-in on the calories here, but instead cut back just a little bit by adding half and half in place of the heavy cream that usually accompanies this dish.

I know it’s still hot July out there, but it’s never too early to start stocking up on these savory comfort foods. Perfect for your next chilly night!

easy broccoli cheddar soup

There’s something about cream of vegetable soups that just makes me all warm and fuzzy inside. I’m not sure what it is, but when you have a pot of soup simmering on the stove and a loaf of gluten free bread baking in bread maker oven, you can be certain that heaven is real, and it’s happening in your kitchen right now.

Is a bread maker cheating? I mean, I know I’m a food blogger and all, but it’s just so easy!

You know what? If a bread maker is wrong, then I don’t want to be right.

If easy cream of broccoli soup gets you as excited as it gets me, then you may want to jump over to my potato leek soup. It’s another oh-so-easy classic you can add to your repertoire.

easy broccoli cheddar soup

So, I made a giant batch of this easy broccoli cheddar soup, and have pretty much been eating it nonstop.

Seriously. I’m on my 5th bowl. Somebody stop me now, before the soup and I become one food-blogging-soup-monster!

I’m not kidding when I say that this is some serious comfort food right here. We’ve had parents visiting for the past two weeks, which means we’ve been running Non. Stop.

And I was in need of some serious R&R afterwards. On a side note, I’m pretty sure Netflix and comfort food could solve at least half of the world’s problems.

 Don’t get me wrong, I love when people come to visit. In fact, I highly encourage family and friends to come occupy my guest room for extended periods of time!

But it is a lot of running around, eating out, staying up late, and wine. Oh, the wine…

Andrew managed to get some incredible photography in our adventures, though. Here’s a few of my favorite shots:

easy broccoli cheddar soup

Here’s a lemur who lives at the aquarium.

easy broccoli cheddar soup 1

A dolphin that got up close and personal with our boat.

easy broccoli cheddar soup 3

And a scenery shot from the beach we live near.

It’s ok to be jealous 🙂

And even after all of the week’s excitement, I’m happy to just sit at home with a bowl of this easy broccoli cheddar soup, my fiancé, and a marathon session of Shark Tank.

Life doesn’t really get any better than this, does it?

easy broccoli cheddar soup

easy broccoli cheddar soup

Easy Broccoli Cheddar Soup

Easy Broccoli Cheddar Soup perfectly combines vegetables like broccoli, celery, and Yukon gold potatoes with creamy melted cheddar cheese. This recipe is easy enough to make on a weeknight, but comforting enough to enjoy on a weekend!
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dinner
Cuisine: American
Author: Jacqui
Yield: 4 servings


  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 1 medium vidalia onion, chopped
  • 2 medium stalks celery, chopped
  • 3 cloves garlic
  • 2 medium yukon gold potatoes, washed and cut into 1-inch pieces
  • 1/2 tbsp salt
  • 1/2 tbsp pepper
  • 4 1/2 cups vegetable or chicken broth, gluten free
  • 8 cups broccoli florets, fresh or frozen, cut into pieces
  • 1 cup half & half
  • 2 cups shredded cheddar cheese


  • Melt butter and olive oil in a hot dutch oven.
  • Add onions, celery, and garlic. Sauté until onions begin to caramelize (about 5 minutes). Add potatoes, salt, and pepper. Stir and cook an additional 2-3 minutes.
  • Pour in broth and broccoli. Bring to a boil and immediately reduce heat to a simmer. When potatoes are soft (a fork goes through easily), puree soup using an immersion blender.
  • Add half & half and cheddar cheese. Stir until combined and cheese is melted (about 1 minute).


Click on the time in the instructions to start a timer!
If you don't have an immersion blender, you can carefully ladle the soup into a blender and puree in batches. Be very careful, as the soup is very hot!


Calories: 591kcal (30%)Carbohydrates: 41g (14%)Protein: 24g (48%)Fat: 39g (60%)Saturated Fat: 21g (131%)Polyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 97mg (32%)Sodium: 2429mg (106%)Potassium: 1192mg (34%)Fiber: 8g (33%)Sugar: 11g (12%)Vitamin A: 2668IU (53%)Vitamin C: 184mg (223%)Calcium: 594mg (59%)Iron: 3mg (17%)
Did you make this recipe?Share it on Instagram @Jacqui_DishingDelish and tag #dishingdelish!

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