How to Make the Perfect Creamy Broccoli Cheddar Soup
American · Easy · 9 min · 2 servings
This rich and creamy broccoli cheddar soup is made entirely in the microwave in under 10 minutes for a satisfying meal anytime. The quick cooking method keeps the broccoli tender while the cheddar melts into a velvety smooth base.
Why this recipe works
This Creamy Broccoli Cheddar Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 9 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 5 simple ingredients that you can find at any grocery store:
- 2 cups frozen broccoli florets
- 1.5 cups chicken broth
- 1 cup shredded cheddar cheese
- 0.5 cup heavy cream
- 0.5 tsp garlic powder
Step by step instructions
Step 1: Cook the broccoli
Place frozen broccoli florets in a large microwave-safe bowl with chicken broth and garlic powder. Microwave on high for 4 minutes until broccoli is very tender.
Step 2: Blend the soup
Use an immersion blender or mash broccoli with a fork until the soup reaches your desired consistency, leaving some chunks if preferred.
Step 3: Add cream and cheese
Stir in the heavy cream then add shredded cheddar cheese and microwave for 1 to 2 minutes, stirring halfway through until cheese is fully melted.
Step 4: Serve
Season with salt and pepper to taste and serve hot topped with extra shredded cheese or croutons.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- heavy cream → whole milk or evaporated milk for a lighter option
- chicken broth → vegetable broth to make it vegetarian
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding cheese before the soup is hot enough causing it to clump rather than melt smoothly
- Overcooking the broccoli until it turns an unpleasant grey color
Nutrition facts
Per serving: 320 calories, 14g protein, 18g carbs, 22g fat, 3g fiber.
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