Broccoli Cheddar Soup

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “two ways”. How could this be bad, it’s basically broccoli and cheese in soup form. Since I use my own chicken broth, it needed some salt but other than that, this was delicious.

  • Servings: 12-serving
  • Difficulty: easy
  • Print


  • Course: side dish
  • Cooking Time: 30 mins


1/2 Cup Butter
1 Onion
1 lb Frozen Broccoli
8 Cups Chicken Broth
1 lb Cheddar Cheese
2 Cups Milk
1 Tablespoon Garlic Powder
2/3 Cup Cornstarch
1 Cup Water


  1. In a stockpot, melt butter over medium heat.
  2. While the butter is melting, chop up the onion and add to the melted butter.
  3. Cook onion until softened and translucent (about 3 – 5 minutes).
  4. Stir in broccoli and cover with chicken broth.
  5. Bring everything to a simmer and simmer for 10 – 15 minutes.
  6. Meanwhile, cut the cheese into small cubes.
  7. Reduce the heat to low and stir in the cheese until melted.
  8. Stir in milk and garlic powder.
  9. In a small bowl, combine the cornstarch and water until the cornstarch is dissolved. Stir the cornstarch slurry into soup.
  10. Continue cooking, stirring frequently until thick


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