Cheddar – Recipe Professional

Easy Broccoli Cheddar Soup Recipe

admin — Tue, 05 May 2026 23:57:44 +0000

Our broccoli cheddar soup recipe is extra cheesy, packed with broccoli, and incredibly creamy!

I love broccoli cheddar soup so much, especially this one, which skips the flour and butter base common in many other recipes. Instead of extra butter and flour, we use a potato to thicken our soup and make it creamy.

Even with these smart changes, our soup is creamy, rich, and incredibly delicious! For a similar soup, take a look at our cauliflower soup made with parmesan cheese.

Key Ingredients

Broccoli: I love using broccoli with the stems for this recipe. The stems (or stalks) taste fantastic and blend well with the potato to make this super creamy broccoli soup.
Butter or Olive Oil: I love cooking my onion and garlic in butter, but olive oil is excellent for this soup.
Onion and Garlic: I’m pretty generous with the onion and garlic. I love one large sweet or yellow onion with four cloves of garlic. You’ll cook them until soft and sweet so they taste mild in the soup.
Potato: One potato makes this soup super creamy without needing the traditional flour and butter roux.
Spices: Salt and pepper are a must, but you will also need a pinch of red pepper flakes (or gochugaru), Dijon mustard, and a bay leaf. These round out the flavor of our soup.
Broth: I use something light, like our homemade veggie broth or chicken broth. You can even use chicken bone broth to add a bit of extra protein. I have also made this plenty of times with plain water. It works great and allows the broccoli flavor to shine!
Cheese: I stir in about 2 cups of sharp cheddar cheese for the perfect cheesy flavor. Other cheeses work, too, but I do love the combo of broccoli and cheddar (see my cheddar roasted broccoli and this broccoli cheddar quiche for proof).

Find the full recipe with measurements below.

How to Make the Best Broccoli Cheddar Soup

Tip 1: Use the broccoli stalks. In this broccoli soup, you’ll use both the stalks and the florets of the broccoli. You’ll cook onions and whole garlic cloves in butter or olive oil until soft and sweet. Then, stir in the diced potatoes and broccoli stalks. Add your broth and simmer. The potato and broccoli stalks become the base of this creamy soup.

Tip 2: Save some florets for the end. When the potato and stalks are tender, you’ll add half of the broccoli florets. Then, when they are tender, blend them into the soup so everything is super creamy and thick. As a last step, add the remaining broccoli florets and cook until they are bright green and tender. This way, the base of the soup is green and creamy, and you still get a few small bites of broccoli.

Tip 3: Add cheese and cream. Stir in lots of grated sharp cheddar cheese and, if you want it extra creamy and luxurious, a bit of cream. This is a good one!

More Creamy Soups

More Broccoli Recipes

If you have some broccoli leftover, I highly recommend making our easy sautéed broccoli, broccoli salad with bacon, or this incredible broccoli slaw.

Easy Broccoli Cheddar Soup

PREP
15 mins
COOK
35 mins
TOTAL
50 mins

This broccoli cheddar soup recipe is packed with broccoli and is extra cheesy. It is made without flour and butter and gets its thick, creamy base from a potato! When shopping for this soup, look for broccoli sold with long stalks. We chop the stalks up and cook them with the potato. After a quick blend, the stalks and potato turn into a delicious, creamy soup.

6 Servings

Watch Us Make the Recipe

You Will Need

1 large onion, finely chopped

4 medium garlic cloves, peeled and smashed

2 tablespoons unsalted butter or olive oil

2 pounds broccoli with stalks

3/4 teaspoon fine sea salt, plus more to taste

1/2 teaspoon fresh ground black pepper

1/8 to 1/4 teaspoon crushed red pepper flakes, omit if sensitive to spice

1 teaspoon Dijon mustard

1 medium-to-large potato, peeled and chopped

1 bay leaf

4 cups chicken broth, veggie broth, or water

1/2 cup cream, optional

2 cups grated sharp cheddar cheese, 8 ounces (226g)

Thinly sliced chives, for serving, optional

Fish sauce, optional

Directions

1Slice the florets from the stalks. Set the broccoli stalks aside and cut the florets into small bite-size pieces (watch our video for reference). Throw the florets into a bowl and set them aside for later.

2Grab the broccoli stalks, cut about 1 inch from the bottom of each stalk, and discard it. Use a vegetable peeler to peel away the tough outer layer of the stalks, and then slice the stalks into 1/2-inch pieces.

3Melt the butter in a large pot like a Dutch oven over medium heat. When it has melted, toss in the onion and garlic cloves. Cook, occasionally stirring, until the onions are soft and smell sweet, about 5 minutes.

4Add the chopped broccoli stalks, potato, 3/4 teaspoon salt, 1/2 teaspoon black pepper, Dijon mustard, and red pepper flakes (if using). Cook for two minutes, then add the bay leaf and four cups of broth or water.

5Bring the soup to a boil, then reduce to a low simmer. Cook, at a low simmer, until the broccoli and potatoes are tender, about 15 minutes.

6Stir in half of the broccoli florets to the soup, cover with a lid, and cook until they turn bright green and are tender, 3 to 5 minutes. Adding the florets in this step ensures that our soup stays green.

7Turn off the heat, remove the bay leaf, and blend the soup until smooth with an immersion blender. You can also use a blender, but be careful to blend the soup in batches, do not fill more than halfway, and hold the lid down firmly as you blend. Hot liquids can cause steam to build up in the blender, and the top can pop off.

8Place the pot back onto the burner and heat over medium heat. Stir in the remaining broccoli florets, cover the pot again, and cook until they turn bright green and are tender, 3 to 5 minutes.

9Stir in the cream and cheese. When the cheese melts into the soup, taste it, and then adjust with additional salt and pepper. For a pop of flavor, add a few dashes of fish sauce. Serve with chives scattered on top.

Adam and Joanne’s Tips

Storing: Store leftover broccoli cheddar soup in an airtight container in the refrigerator for up to 4 days. Freezing is an option, but it risks the soup separating. Freeze for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop, stirring frequently. If the soup does separate, a quick blend can restore its smoothness.
No stalks: If you cannot find broccoli with the stalks/stem still attached, use 2 pounds of broccoli florets.
Make the soup more green: For an even more vibrant green color, just before you plan to blend the soup, add a couple of handfuls of baby spinach leaves and allow them to wilt into the soup slightly (30 to 45 seconds).
Fish sauce: This is optional but adds a lovely flavor to sauces and soups like this broccoli cheddar soup. Two to three dashes season the soup nicely. Think of fish sauce as salt on steroids. It doesn’t make the soup taste fishy but makes the flavor pop.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
295
/
Total Fat
19.2g
/
Saturated Fat
11g
/
Cholesterol
54.7mg
/
Sodium
627.3mg
/
Carbohydrate
19.3g
/
Dietary Fiber
5.1g
/
Total Sugars
5g
/
Protein
14.4g

AUTHOR:

Joanne Gallagher

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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Simple Sausage, Cheddar and Guinness Pie Recipe

admin — Fri, 02 Jan 2026 16:23:09 +0000

How to make pot pie with sausages in a rich and savory Guinness beer broth. Jump to the Sausage, Cheddar and Guinness Pie Recipe or read on to see our tips for making it.

After sharing Guinness Chocolate Cake and Guinness and Beef Stew, we decided to throw another Guinness recipe your way. You don’t mind, do you? We didn’t think so.

YOU MAY ALSO LIKE: How to make the best Guinness beef stew with carrots and potatoes. Jump to the Guinness Beef Stew Recipe.

How to Make Stout Pot Pie with Sausages

This recipe is delicious made into a pie, but you can just as easily skip the pastry and serve the sausages over mashed potatoes instead.

If you do make the full pie, take a look at our homemade pie crust. It’s an all-butter recipe and can be made in advance.

To make the pie, brown sausages on all sides. They don’t need to be cooked all the way through, only browned. Transfer them to a plate then cook onions and carrots with garlic. When the vegetables are beginning to soften, add butter and flour to make a roux. The butter-flour mixture will help thicken our gravy.

In goes beef stock and Guinness as well as the sausages from earlier and grated sharp cheddar cheese. Spoon everything into a baking dish, cover with pastry and bake until golden on top.

YOU MAY ALSO LIKE: How to easily roast a whole chicken with lemon and garlic. One of our favorite recipes! Jump to the Whole Roasted Chicken Recipe.

Recipe updated, originally posted March 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Sausage, Cheddar and Guinness Pie Recipe

PREP
10 mins
COOK
40 mins
TOTAL
50 mins

This stout pie is delicious made covered with pastry, but you can just as easily skip the pastry and serve the sausages over mashed potatoes instead.

Makes approximately 6 servings

You Will Need

1 tablespoon olive oil

6 bratwurst sausages

1 medium onion, sliced into 1/4-inch half moons

3 medium carrots, cut into 1/4-inch rounds

3 cloves garlic, minced

1 tablespoon butter

1 heaping tablespoon flour

1 cup beef stock

1 cup Guinness Stout beer (about 3/4 bottle)

1 cup grated sharp cheddar cheese

Salt and fresh ground black pepper

Pastry Topping

1 large egg

1 tablespoon water or milk

1/4 cup grated sharp cheddar cheese

1 (9-inch) pie crust, see our homemade pie crust recipe

Directions

Make Filling

1Heat oven to 375 degrees F.

2Heat oil in a large deep pot over medium heat. Add the sausages and brown on all sides. Transfer sausages to a plate, and then add the onions and carrots to the pot. Cook, stirring occasionally, until the onions begin to soften, about 5 minutes. Stir in the garlic.

3Add the butter and flour then cook, stirring constantly for one minute until the flour has been absorbed and darkens in color. Stir in the stock and beer. Bring to a simmer then add sausages back into the pot. Simmer, uncovered, until the sausages are cooked through, about 8 minutes.

4Remove the sausages and slice into 1/2-inch rounds then add back to the pot. Stir 1 cup of cheese into the gravy. Taste for seasoning then adjust with salt and/or pepper.

To Finish

1Make an egg wash by whisking the egg and water until blended.

2Spoon the filling into a 2-quart baking dish and brush the top and sides of baking dish with egg wash.

3Shape the pie crust so that it will cover the top of the baking dish. Top baking dish with crust. Brush the top of the crust with additional egg wash and top with the remaining 1/4 cup of cheese. Bake in the oven until the crust is golden brown on top, about 30 minutes.

Adam and Joanne’s Tips

If you use store-bought dough, it will likely be in a circle. You may find that you need to use two circles of dough to cover the baking dish (depending on the shape of the dish). If you make your own homemade crust, just after making it, shape the dough into a similar shape as the baking dish you plan to use.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:

Adam Gallagher

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