Find a Recipe!

Just a Little Bit of Bacon

where comfort food meets the farm stand

  • Home
  • Recipes
    • beverages
    • desserts
    • grilling and bbq
    • main courses
    • quick dinners
    • side dishes
    • soups and stews
  • mediterranean recipes
    • italian recipes
      • italian comfort food
      • italian antipasti
      • fundamentals of italian cooking
    • spanish recipes
      • spanish tapas
    • french recipes
      • french comfort food
    • greek recipes
  • holiday favorites
    • christmas
    • easter dinner
    • thanksgiving feast
  • resources
    • dinner and party menus
    • farmers’ market
      • ingredient spotlight
    • roundup post
  • About
    • Privacy Policy
  • Contact

Easy Broccoli Cheddar Soup

April 16, 2020 By justalittlebitofbacon Leave a Comment

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

Here is a cozy, creamy dinner full of veggies and which uses canned milk! My broccoli cheddar soup is satisfying, thick, cheesy, and flexible enough to use different cheeses, other milks, or frozen broccoli over the fresh.

A table set with a drink and a bowl of creamy broccoli cheese soup. A spoon next to the bowl.

Hello all.

Here I am back today with a new pantry/freezer style, flexible dinner recipe.

While I’m still going to be sharing some of the more aspirational seasonal all the fresh food type recipes (like my chicken souvlaki bowls of my last post), I do think we are in for a long haul of needing to be able to use what we have in the house and make a tasty dinner from the pantry, last week’s shopping, and the freezer

Luckily for you, one of my favorite sports is ‘what can I make from what’s left in the house because I don’t wanna go to the store.’ It’s an excellent sport anyone can try and you hopefully get dinner at the end. šŸ™‚

Why Make this?

  • First, this recipe uses a number of long lasting fresh vegetables (onions, carrots, garlic), longer lasting cheeses (cheddar and parm), pantry items, and broccoli (which can be fresh or frozen). Using what you have FTW!
  • Second, it’s packed FULL of flavor! Broccoli, carrots, creamy milk, and tasty tasty cheese make for a meal the whole family can love.
  • Third, it’s a very simple and forgiving recipe where you can change up ingredients and still have a delicious dinner.

Top down view of a pot of thick and cheesy soup with a ladle scooping some out.

What do you need?

  • Broccoli – Fresh broccoli with the stem is the best since the stems are perfect for pureeing into the stock. However, crowns or frozen florets both work great!
  • Other Veggies – Shredded carrot added at the end is great touch and you definitely want some sort of onion/garlic to saute at the beginning.
  • Evaporated Milk – One can will do you. Or you can switch to canned coconut milk or to heavy cream.
  • Cheese – A mix of cheddar and parmesan has the most flavor, but you can use any sort of firm melting cheeses you have in the house.
  • Stock – I like a low sodium vegetable stock here.
  • Miscellaneous – Spices, flour (or other thickener), salt, and pepper.

Ingredients for the recipe.

How to make this

To make broccoli cheddar soup, first saute your vegetables, then add stock and broccoli stems. When tender, puree until smooth. Add chopped florets and shredded carrots followed by evaporated milk and shredded cheese. Serve once cheese is melted and everything is cooked through.

It’s pretty simple!

  1. Saute the onion, garlic, and carrots in butter.
  2. Add flour (rice flour if GF!) and cook one minute.
  3. Add stock and broccoli stems. Simmer.
  4. Puree.
  5. Add florets and carrots along with evaporated milk.
  6. Stir in cheese and melt.

Step by step on how to make the recipe.

Why did my soup separate?

Once you’ve added the dairy, keep the temperature low! Simmering is fine. A full boil is not. And then when you are adding the cheese, take the soup off the heat while you stir, only putting it back on the heat if the cheese isn’t melting quickly.

Tip: Don’t add any lemon juice or other acidic ingredients to the recipe while you are cooking. Those will also cause curdling!

How do I keep the cheese from clumping?

Cheese is like Goldilocks. Not too hot. Not too cold. You want the soup just off a simmer while you add the cheese. For added insurance, stir a spoonful of flour into the cheese before you mix it in. The starch acts as a protective layer.

What should I serve alongside?

I love soup and salad, so a vinegary leafy green salad is great idea. Other ideas would be my raspberry salad with mixed greens, my green bean almond salad, or my orange and radicchio salad.

Bread is also great with soup, so popular breads of mine such as zucchini biscuits, super soft dinner rolls, or my no knead rosemary bread would be delicious ideas.

A bowl of broccoli soup topped with shredded cheese. A spoon in the bowl.

If you try my recipe for Broccoli Cheddar Soup, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Stay Safe, Annemarie

You'll love this easy creamy broccoli cheddar soup! This quick and flexible dinner uses evaporated milk, plenty of cheese, and shredded carrots for a satisfying meal. | justalittlebitofbacon.com #souprecipes #broccolirecipes #soup #broccoli #evaporatedmilk
Print Recipe

Easy Broccoli Cheddar Soup

You'll love this easy creamy broccoli cheddar soup! This quick and flexible dinner uses evaporated milk, plenty of cheese, and shredded carrots for a satisfying meal.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Soup
Cuisine: American
Keyword: broccoli cheese soup, broccoli soup
Servings: 4
Calories: 450kcal
Author: justalittlebitofbacon

Ingredients

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, chopped
  • 1 medium carrot, chopped
  • 2 cloves garlic, chopped
  • kosher salt and black pepper
  • 2 tbsp all-purpose flour, or rice flour
  • 4 cups vegetable stock, or chicken stock
  • 1 lb broccoli, stalks and florets chopped into bite-sized pieces
  • 1 12-oz can evaporated milk
  • 1 medium shredded carrot
  • 6-8 oz cheddar cheese, shredded
  • 1/4 cup shredded parmesan cheese
  • 1/4 tsp nutmeg
  • 1/4 tsp dry mustard
  • 1/2 tsp smoked paprika
  • 1/4 tsp chipotle powder

Instructions

  • In a large pot, melt the butter over medium heat.
  • Add the onion, diced carrot, garlic, and a sprinkle of salt and black pepper. Saute until the onion and carrot are soft, about 6-7 minutes. (Don't let them brown too much.)
  • Whisk flour into the vegetables. Cook for 1 minute, whisking constantly.
  • Pour in stock and whisk to combine. Add half of the broccoli. Bring everything to a boil while whisking then lower the heat and simmer for 15-20 minutes.
  • Puree until smooth using either a blender (for a very smooth soup) or an immersion blender (for a more chunky soup).
  • Add the evaporated milk along with the remaining broccoli and shredded carrot. Bring back to a simmer. (Don't let it come to a full boil! Just a gentle bubbles here.)
  • Let it simmer for a minute, then take it off the heat to add the cheese.
  • While stirring, add the shredded cheeses by the handful and mix until the cheese is smooth and melted.
  • Mix in the spices. Then taste the soup and adjust the seasoning as needed.

Notes

  • Broccoli: This is a great recipe for broccoli with the stalks attached. Use the stalks and some of the florets to be pureed into the body of the soup and the rest of the florets left whole.
  • Frozen Broccoli: You can use frozen here. You won't have stalks to use, so just divide the broccoli and use half to start and half at the end.
  • Milk: Standard heavy cream or canned coconut milk can be added in place of the evaporated milk.
  • Carrots: You need TWO carrots! One chopped at the beginning and one shredded towards the end.
  • Shredded Cheddar: If you are worried about clumping add a small spoonful of flour to the cheese before mixing it into the soup.
  • Serving: Extra shredded cheese, croutons, and fresh herbs are all great garnishes.
Soup in a ladle and in a bowl with text overlay - Broccoli Cheddar Soup.
Soup in a bowl with a spoon and text overlay - Broccoli Cheddar Soup.

Related Posts:

  • Creamy Cheesy Potato Carrot Soup
    Creamy Cheesy Potato Carrot Soup
  • Pantry Meals for Staying In
    Pantry Meals for Staying In
  • Creamy Italian Sausage and Chickpea Soup
    Creamy Italian Sausage and Chickpea Soup
  • Italian Sausage Tortellini Soup
    Italian Sausage Tortellini Soup
  • Three Cheese Broccoli Bites
    Three Cheese Broccoli Bites
  • Smoky Bacon Cheddar Cheese Soup
    Smoky Bacon Cheddar Cheese Soup

Filed Under: main courses, recipe, soups and stews, vegetarian, vegetarian mains Tagged With: broccoli, carrots, cheese, evaporated milk

« Chicken Souvlaki Hummus Bowl
Tender Herb Buttermilk Biscuits »

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Tumblr
  • Twitter

Don’t miss a post!

Get new recipes in your inbox every week!

Disclosure:

Justalittlebitofbacon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

Don’t miss a post!

Sign up here to have new recipes delivered to your inbox every week.

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Twitter

Spring Flings

Chilled Spring Pea Soup - This elegant and easy chilled pea soup is full of fresh flavor and is great as a light meal or the first course of a celebration dinner. | justalittlebitofbacon.com

Elegant Chilled Spring Pea Soup

For a delicious sweet Easter dessert, you'll love this Italian ricotta pie! Baked in a tart shell, flavored with lemon, creamy and rich, and easy to make.Perfect for the holidays. | justalittlebitofbacon.com #italianrecipes #italianfood #dessertrecipes #pierecipes #pies #tarts #ricotta #dessert

Italian Lemon Ricotta Pie

Slow Roasted Pork Shoulder - This slow roasted pork shoulder has meltingly tender meat that pulls apart easily and wonderfully crisp skin. Perfect for a crowd! It's not a beautiful roast, but you can't beat the flavor or the simplicity of it. | justalittlebitofbacon.com

Slow Roasted Pork Shoulder

Homemade Meyer lemon raspberry bars are great twist on classic lemon bars! Start with a simple flaky and buttery shortbread crust and then top that with a thick and rich layer of lemon and raspberry curd. Tart, amazing, and a beautiful reddish-orange color.

Meyer Lemon Raspberry Bars

This sweet and tangy summer raspberry salad with mixed greens, oranges, goat cheese, and almonds is an easy and delicious side. Perfect with grilled meats.

Raspberry Salad with Mixed Greens and Oranges

Strawberry shortcake gets a sophisticated makeover! Just in time for summer. Intensely flavored roasted strawberries and blueberries are spooned onto cinnamon spiced biscuits and topped with bourbon whipped cream in this berry shortcake. | justalittlebitofbacon.com

Roasted Berry Shortcake With Bourbon Whipped Cream

Reader Favorites

Pear Quick Bread with Streusel Topping - What to do with those overripe pears sitting on your counter? Make an easy pear quick bread from them! Great for breakfast, for snacks, and it freezes well. | justalittlebitofbacon.com

Pear Quick Bread with Streusel Topping

Learn how to make the best homemade butterscotch sauce! This easy dessert sauce needs only a few minutes and a few ingredients for delicious old fashioned flavor! Use on ice cream, over cake, in buttercream frosting, and more. | justalittlebitofbacon.com #butterscotch #butterscotchsauce #dessertrecipes #dessertsauce #dessert

Old Fashioned Homemade Butterscotch Sauce

Rich & Complex Traditional Bolognese Sauce - A long, slow simmer builds layers of flavor and makes this Bolognese sauce so rich and complex! Meaty, silky, and hearty. This is a sauce worth having on your stove all day long. Make some for today and freeze some for tomorrow. | justalittlebitofbacon.com

Rich & Complex Traditional Bolognese Sauce

Throw out everything you know about making pie crust to make the best easy flaky pie crust you've ever made. Simple, all butter, no fail! | justalittlebitofbacon.com

Easy Flaky Pie Crust Recipe

Deep fried Brussels sprouts served with a sweet and tangy sauce are a yummy snack, an addictive appetizer, and a fun Thanksgiving dish. Gluten free and simple to make! | justalittlebitofbacon.com

Deep Fried Brussels Sprouts

Cold sweet potato salad is topped with dried cranberries and pecans, then tossed with a maple syrup and mustard dressing. Perfect for summertime picnics and for the Thanksgiving table. | justalittlebitofbacon.com

Cold Sweet Potato Salad with Cranberries and Pecans

Copyright © 2022 — Just a Little Bit of Bacon • All rights reserved. Privacy Policy • Disclaimer

Genesis Framework • Foodie Pro Theme • by Shay Bocks