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Creamy Broccoli and Cheddar Soup

This cheesy, heartwarming soup can be served as a meal, or as a perfect companion to sandwiches and salads.

15MinutesPrep Time
40MinutesTotal Time


  • 1 1/2 lb broccoli
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken stock
  • 18 oz Gehl’s Cheddar Cheese Sauce
  • 2 tbsp chopped fresh chives


  1. Remove tough ends of broccoli stalks; discard. Chop remaining stalks and florets into 1-inch pieces.
  2. Heat oil in large saucepan or Dutch oven set over medium-high heat; cook onion, celery and garlic for 4 to 6 minutes or until softened. Add broccoli; cook for 2 minutes. Stir in stock and bring to boil; cover and reduce heat to simmer.
  3. Cook, stirring occasionally, for about 10 minutes or until broccoli is tender. Using a hand blender or countertop blender, purée in batches until smooth. Return to heat and pour in Cheddar Cheese Sauce; stir until warmed through. Sprinkle with chives before serving.