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Get It Now- Why You’ll Love My Easy Broccoli Cheese Soup Recipe
- Ingredients & Substitutions
- How To Make Broccoli Cheese Soup
- My Top Recipe Tips
- Ways To Thicken The Soup
- Recipe Variations
- Storage Instructions
- More Creamy Soup Recipes
- My Tools For This Recipe
- Broccoli Cheese Soup (5 Ingredients!) Recipe card
- Recipe Reviews
I’ve been making this easy broccoli cheese soup recipe since 2016. It was one of the first recipes I developed! And it’s more than just a staple at our house — it’s gone from my kids eating it pureed as toddlers to enjoying it now in school — but has also been one of my most popular soup recipes with readers. You’ll even find it in my first cookbook!
After making it dozens of times, I still keep coming back to this broccoli cheese soup again and again (and again), because it’s just so simple. There’s no long list of ingredients. There are no added thickeners. And did I mention easy? Yes. Yes, I did.
Why You’ll Love My Easy Broccoli Cheese Soup Recipe
- All the right flavors and textures – The thick, creamy, cheesy base. The tender broccoli. Oh my goodness, these are my weakness. It’s just comfort food in a bowl… and it reminds me of the one I love from Panera!
- Thick and creamy without any thickeners – You don’t need to fuss with a roux. The broccoli and cheese are here to thicken! This also makes it naturally low carb and gluten-free. (And this happens to be a keto broccoli cheese soup, too, but is just as delicious if none of that matters to you. I get it.)
- 5 simple, clean ingredients – I’m a big fan of creating recipes that only need a handful of ingredients, and this broccoli cheese soup recipe is just that! These are common staples I always have in my fridge.
- Super fast – I can whip this up in 20 minutes, so it’s a lifesaver for busy weeknights!
Ingredients & Substitutions
This section explains how to choose the best ingredients for homemade broccoli cheese soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Broccoli – This is the obvious ingredient in all broccoli cheese soup recipes, though I’ve made a cheesy cauliflower soup using similar ingredients as well. I prefer the texture of mainly florets, but broccoli stems or even broccolini work just fine. Use fresh broccoli for the best texture (chop it into bite-size pieces), though frozen works, too. Frozen broccoli is usually pre-blanched, so it might cook a little quicker once it thaws in the soup (go ahead and toss it in frozen!).
- Garlic – Fresh minced garlic gives the best flavor, but you can use the kind in a jar for convenience. I’m all for shortcuts! I didn’t list oil or butter in the ingredients because everyone has it, but you may want to add some when sauteing the garlic. (Okay, I admit, it’s also because I created this recipe a long time ago and didn’t have the experience I have now with writing recipes — but I’m keeping it the same since this is such an OG Wholesome Yum recipe.)
- Cream – I use heavy whipping cream because it gives the richest taste and makes the thickest broccoli and cheese soup, since it reduces well when you simmer it. But you can also use half and half or even milk — the result will just be a bit thinner, and you’ll have to watch the heat to avoid curdling.
- Broth – I prefer the flavor of my homemade chicken broth when I have it on hand, but you can also use reduced sodium store-bought (I’ve used this one many times) or bone broth (for extra nutrition), chicken stock, or vegetable broth (to keep it vegetarian). Whatever kind you use, I recommend a reduced-sodium broth, because otherwise the soup turns out too salty — and this is coming from a person who loves salt!
- Shredded Cheddar Cheese – I prefer sharp cheddar cheese, but technically other cheeses that melt well also work. The recipe works best with pre-shredded cheese that comes in a bag, because those are less prone to clumping. No flour, starches, or artificial thickeners are necessary — which I am just so pleased with, in case you can’t tell yet. 😉
To be fair, this makes a very basic broccoli soup recipe. The ingredients and flavors are not complex. This is intentional! I wanted to keep it simple so that it’s very accessible to just about anyone. If you want to change it up, see my tips below on what you can add.
How To Make Broccoli Cheese Soup
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
Saute Garlic
Cook it in a large pot or my favorite Dutch oven, until fragrant. I typically add a little oil or butter here as needed.
Add Broth, Cream, And Broccoli
Add the chicken broth, heavy cream, and chopped broccoli. Simmer until the broccoli is tender. This part starts to smell so good!
Make It Thick & Cheesy
Now you have a decision to make! Do you like your broccoli soup super smooth or with chunks of broccoli? You actually have 3 options here to finish it off. I’ve made it all 3 ways, but love the combination version the most!
- Pieces – Leave all the broccoli florets whole. To do this, add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. This will help thicken the broccoli cheese soup. (See tips below to avoid clumping.)
- Pureed – Pureeing is an excellent way to get a thicker soup, because the broccoli thickens it. Transfer to a blender and blend until smooth, or use an immersion blender (I have this one).
- Combination (recommended) – Puree the soup, but reserve 1/3 as florets. Thank you to a reader for suggesting this — it’s the best of both worlds and the only way I make it now! To do this, remove about 1/3 of the florets using a slotted spoon, blend using an immersion blender, then return the florets to the pot. (You can also adjust how much of the broccoli you want to puree — the more broccoli you puree, the thicker your broccoli soup will be.)
My Top Recipe Tips
Stay with me here! I promise this is an easy broccoli cheese soup recipe. But because I’ve gathered a lot of feedback from readers over the years and made it so many times, I’ve compiled this list of tips to avoid clumping and get the proper thickness:
- Keep the heat low when adding the cheese. This is super important! If it’s too hot, the cheese can seize and clump.
- Cut the broccoli florets small. First of all, smaller florets = faster simmer time. Second, the cheese tends to stick to larger pieces more. And finally, it’s easier to eat with smaller pieces!
- Use pre-shredded cheese OR add a de-clumping agent. This recipe for broccoli cheese soup works best with pre-shredded cheese that comes in a bag. If you shred a block of cheese yourself, or if your shredded cheese already seems clumpy to begin with, toss it with a little cornstarch or arrowroot powder (my go-to cornstarch substitute), before adding to the soup.
- Add cheese a little at a time and stir constantly. If you dump it in at once, it will clump more. Don’t forget to stir, stir, stir!
Ways To Thicken The Soup
The cheese thickens this broccoli cheese soup well enough for me, but I know that some people like a really, really thick broccoli cheddar soup. Here are some options I tested for you:
- Add more cheese – The more cheese you add, the thicker your broccoli and cheese soup will be! This is the easiest option, but keep in mind it still won’t be as thick as using an actual thickener.
- Add cream cheese – Melt in some cream cheese (in small chunks) to help it thicken.
- Puree it – Blending the soup partially is my preferred method. See above!
- Use a thickener – Arrowroot powder or cornstarch are the best options if you want to go this route. Tossing the shredded cheese in one of these before adding to the soup will help it melt better and thicken better. If you need a low carb option, whisk 1/4 to 1/2 teaspoon of xanthan gum with some water (or broth from the soup), then whisk the mixture into the soup at the end.
- Simmer it – You’ll notice this broccoli and cheese soup recipe contains heavy cream, which reduces when you simmer it enough. (This is also the way I thicken Alfredo sauce!) So, sometimes all the soup needs is to simmer for longer.
Recipe Variations
Once you’ve mastered the basic process, it’s so easy to customize this easy broccoli cheese soup recipe. Try adding:
- Your favorite spices – My fave is Italian seasoning! Some fresh cracked black pepper is also delicious.
- Other veggies – Saute onions (yellow onion works well) together with the garlic, or add cauliflower, carrots, or bell peppers later on (see tips below). Like my healthy vegetable soup, you can add just about any veggie you like. One of my personal favorites to add is sun-dried tomatoes.
- Proteins – Make it a complete meal with some shredded chicken or ground sausage. Cooked bacon is also a popular option!
Tips For Making Additions:
- Go easy on anything that has added salt, like bacon. This broccoli cheese soup is already salty to begin with, due to the cheese and broth.
- Add any other ingredients after the cheese melts first. Otherwise, the cheese might stick to the add-ins and have issues melting.
- If your other add-ins need to cook, temporarily remove them with a slotted spoon once they are cooked, melt in the cheese, and then return them to the pot.
Storage Instructions
- Store: Broccoli cheese soup stores well. Keep it in an airtight container in the refrigerator for up to 5 days. I love making this ahead for the week, because it tastes just as good for days! I often enjoy it for lunch with a Caprese salad, or a Big Mac salad when I want something more hearty.
- Reheat: Warm up the soup on the stove top over low heat, or in the microwave on medium to low power. Sometimes it separates a bit after a while, but usually comes back together after you reheat while stirring frequently. If that doesn’t help, you can also puree it in a blender to bring it back together.
- Freeze: I often have individual portions of this soup stashed in my freezer for lunch. Simply let it cool to room temperature, then freeze flat in freezer bags or in a freezer safe container for up to 3 months.
More Creamy Soup Recipes
Love creamy soups as much as I do? Here are some of my other go-to types:
My Tools For This Recipe
- Dutch Oven – This is my fave because it maintains even heat and looks pretty going straight to the dinner table. You can also use a large pot.
- Immersion Blender – For pureeing the soup, if you choose to do that.
- Soup Bowls – Shown in my video below.
Broccoli Cheese Soup (5 Ingredients!)
This easy broccoli cheese soup recipe is rich, creamy, and so simple. You need just 5 ingredients and 20 minutes to make it!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a Dutch oven or large pot over medium heat, saute garlic for one minute, until fragrant. (You can add a little oil as needed.)
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Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.
Option 1 (original recipe):
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Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup (64 g), simmer and stir until it melts fully, then repeat 1/2 cup (64 g) at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts.
Option 2 (recommended):
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Use a slotted spoon to remove about 1/3 of the broccoli pieces and set aside. (This step is optional, if you want some pieces in your soup at the end. If you want all of the soup pureed, you can leave them in.)
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Use an immersion blender to puree the remaining broccoli.
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Reduce heat to low. Add the shredded cheddar cheese 1/2 cup at a time, stirring constantly, and continue to stir until melted. Puree again to make it smooth.
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Remove from heat. Add the reserved broccoli florets back to the soup.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 cup
IMPORTANT: See my tips in the post above for best results when melting the cheese!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
875 Comments
Tammy Moon
0I’m doing keto. Can we substitute xanthum gum for arrowroot or corn starch? Can’t use pre-shredded cheese, arrowroot or corn starch in keto. Thanks!
Maya | Wholesome Yum
0Hi Tammy, Pre-shredded cheese is ok on keto as long as it doesn’t have starch in the ingredients. You can still shred your own if you want to, though. I added some thickening options in the post above the recipe card and did mention xanthan gum, so you can use that if you’d like!
cheri
0just made it…it is very good i used bone broth….5 stars
Maya | Wholesome Yum
0I love bone broth, Cheri! What a great addition!
Lizatl
0Hi there – made this tonight exactly as described. It was very good but I did have some of the cheese clumping around the broccoli issue. I didn’t really notice it, but my family members both independently commented on it. I used pre shredded cheese and had very low heat when I added it. I did leave the pot on the low heat for maybe a minute or two after incorporating the cheese (while adjusting the salt and pepper), so I second the idea that it is very important to immediately remove the pot from the heat source and serve right away.
Michael Ann
0Hi Maya,
My name is Michael Ann. I want to thank you for your recipe. I knew it didn’t have to start butter and flour. The only thing that I did differently is I used whole milk and a stick blender. Thanks again.
Maya | Wholesome Yum
0Thank you, Michael!
Diana Sisson
0Does this soup freeze well?
Maya | Wholesome Yum
0Hi Diana, Yes, you can freeze it. Just reheat over med-low heat and stir constantly, to prevent curdling or separation.
Robyn
0I had high hopes and it is obviously not your recipe but something that I did. I kept the temp low and I stirred almost constantly, but my cream and cheese just never blended. I’m guessing this is what you mean by clumping because I did have about 1/2 cup of block cheese and perhaps this is what messed it up. The taste is great but it looks like a mess. Any fixes for this?
Maya | Wholesome Yum
0Hi Robyn, Sorry you had issues with it. I have some tips above the recipe card that might help. As far as fixes after the fact, throwing it all into a blender to make a pureed soup, or using a stick blender, would be a way to salvage it.
Dee
0I changed some things. First I steamed two heads of broccoli in 2 cups of water the day before. The next day, I added a cup more of water and added chicken bouillon and brought it to boil. Next, I added 1 1/2 cups almond/cashew milk; I can take only so much dairy. I turned the heat to low.
I brought it to a boil and added a couple of grates of nutmeg, white pepper, and onion powder. I mixed three cups of shredded cheddar with 1/4 teaspoon of arrowroot. I slowly added the shredded cheese, using a whisk. Once it was blended, I added the broccoli and topped with freshly cracked pepper.
Yum!
Maya | Wholesome Yum
0That sounds delicious, Dee!
Gina
0Good morning! I was just wondering if I could use half and half instead of heavy cream? Also,I just purchased frozen broccoli florets so I am going to give it a try.
Maya | Wholesome Yum
0Hi Gina, Yes, you can definitely use half and half. The calories would be lower but carbs would be higher. Frozen broccoli should work fine, too.
Tim
0I have been doing keto for about 5 weeks now, and my wife has been asking me to look up meals for the whole family. This one really blew us away. We made a double recipe the first time and it was fantastic! This one is now on our dinner rotation list. Thank you!
Maya | Wholesome Yum
0So glad everyone liked it! Thank you, Tim!
Jacqueline
0Hi, I am allergic to garlic and wonder if it will be ok not to use any or can you suggest an alternative perhaps? Thank you.
Maya | Wholesome Yum
0Hi Jacqueline, It’s fine to leave the garlic out of the recipe, you could replace it with whatever your favorite spice is!
Urs
0Thank you for this recipe! I like my food uncomplicated, and this soup is clean, simple, and full of flavors. I blended it with an immersion blender for an extra creamy experience, and my family loves it!
Maya | Wholesome Yum
0Thank you, Urs!
Regina West
0Absolutely delicious and budget friendly. Thank you, will make again.
Maya | Wholesome Yum
0Thank you, Regina!
ttina639
0Broccoli cheese soup was so easy to make. It was great. My sis even liked it and she’s not on keto.
Maya | Wholesome Yum
0Thank you!
Becky
0I made this tonight and it was so good. I’ve made other recipes for broccoli cheese soup that were good as well but I tried this one because it is keto-diet allowed. It turned out so nice!
Maya | Wholesome Yum
0Thank you, Becky!
Linda Sutley
0Oh, I found the five stars. Fourth time looking for it was a charm! I rated the soup a 5-star recipe.
Maya | Wholesome Yum
0Thank you, Linda!
Aurelia
0Very tasty soup, few ingredients, easy to make and best of all low or no carbs. I give it a 5 star rating.
Maya | Wholesome Yum
0Thank you, Aurelia!
Cheryl
0I can’t find the share buttons – I wanted to share this to my Facebook page, UrbanMommys for all my readers. It’s amazing!
Maya | Wholesome Yum
0Hi Cheryl, if you’re viewing the website on a desktop or laptop browser, the share buttons should be on the left side of the screen. They are pink! 🙂 Hope this helps.
Nancy
0I just love this soup but I am confused about the servings – if I am only adding 3.5 c of broth and 1 c of cream it doesn’t seem like it could be (8) 1 cup servings. What am I missing? I could eat the whole pot! So yum.
Maya | Wholesome Yum
0Hi Nancy, the rest of the bulk comes from the broccoli and cheese. Hope this helps!
Katie
0Same. I made this and it was nowhere near 8 cups. More like 3-4. Absolutely loved the taste but will have to double next time.
Jacki
0So tasty, love it.
Maya | Wholesome Yum
0Thank you, Jacki!
Susan
0This is my favorite soup ever! I make a pot at least once a week. I love it thick and creamy, so I purée it with my immersion blender. I’ve never had a problem with the cheese seizing. When the broccoli is done, I turn the heat off, add the cream and purée it. Then I add the cheese a handful at a time and purée again. Today I added cream cheese and I think that made a great soup even better!
I really appreciate the ability to change the amount of servings or any of the amounts of ingredients and have it automatically recalculate amounts. I just measure the amount of broccoli I have on hand, enter it, and the recipe tells me exactly how much of the other ingredients I need!
Maya | Wholesome Yum
0Thank you, Susan!
Kate
0Just wondering if you remember how much cream cheese you added?
Amber Lodahl
0This is my favorite soup, I eat it every week. So easy and so delicious with the keto bread recipe too! This is a MUST HAVE in my house!!
Maya | Wholesome Yum
0Thank you, Amber!
Gerald
0Great soup. Easy to make and taste really good.
Maya | Wholesome Yum
0Thank you, Gerald!
Naomi
0The Easy Broccoli Cheese Soup is one of the tastiest I have made, thank you.
Maya | Wholesome Yum
0Thank you, Naomi!
Ray Gillespie
0Tried this soup last week and loved it. Will definitely make it again.
Maya | Wholesome Yum
0Thank you, Ray!
Maria Alba
0The best recipe broccoli soup ever. Easy to make, comfy & delicious!!! You have wonderful food ideas to make keto a nice WOE. I keep an eye on your site for nice meals. Thanks.
Maya | Wholesome Yum
0Thank you, Maria!
Carol
0Cheese did not melt, never thickened either. We ate it, but would have been more enjoyable had it turned out better.
Maya | Wholesome Yum
0Hi Carol, Sorry you had issues with the cheese melting. Please check the tips in the post for troubleshooting this.
Sherry L Sullivan
0Tried this tonight. It was easy to make and very delicious.
Maya | Wholesome Yum
0Thank you, Sherry!
Allison Fitzgerald
0This is delish! Super easy and quick to make. I love having leftovers! Even the hubby liked it! That’s a win in my book! Thank you for all you do. It is great having so many wonderful recipes all in a single place!
Maya | Wholesome Yum
0Thank you, Allison! That means a lot!
Stevie B.
0This is the best recipe! SO simple my six your old helps me. 🙂
Maya | Wholesome Yum
0Thank you, Stevie!
Rosie
0Love, love this soup. I have made it three times and the family loves it too. So easy to make. Thank you.
Maya | Wholesome Yum
0Thank you, Rosie!
Cheryl Ponceti
0This was so good and so easy. We loved it. Will definitely make it again.
Maya | Wholesome Yum
0Thank you, Cheryl!
Diane Pendleton
0I love this soup! I’ve made it many times now. So glad to have it. I don’t really enjoy cooking very much but this was easy and delicious. Thanks!
Maya | Wholesome Yum
0Thank you, Diane!
Collette
0This is delicious, I will make it again and again. Easy to make and tastes awesome.
Maya | Wholesome Yum
0Thank you, Collette!
Marilyn Paul
0I tried really hard to give this a 5 star, but it wouldn’t let me. I did try this soup and I really like it. She is so good about adding clear instructions and cooking tips to help out a first time user. I really appreciate that.
Maya | Wholesome Yum
0Thank you so much, Marilyn!
Shirley Prsado
0I was having friends over for soup and salad. This soup is the best I ever tasted, AND I MADE IT. Everyone thought I had ordered it from this fancy restaurant across town. Thanks for the recipe, will make it many more times.
Maya | Wholesome Yum
0Love it! Thank you, Shirley!
Susan
0I thought the soup was very good, both fresh and a microwaved single serving. I used half the garlic and wish I had used less or quite possibly garlic powder instead of fresh. I found this to be the case with a chicken, bacon, spinach, ranch keto casserole recipe.
Maya | Wholesome Yum
0Hi Susan, some people are more sensitive to some flavors so definitely adjust any spices to your liking! I’m glad you enjoyed it.
Vickie
0It was great!
Maya | Wholesome Yum
0Thank you, Vickie!
Laura
0I have also had an issue with getting the cheese to melt without leaving a glob in the bottom of the pot. I will try some of the suggestions made to avoid this. I wonder if instead of dusting the cheese with a little cornstarch, you could use a bit of xantham gum, it would help thicken as well. You can’t use much though or you will have another lobby problem!
Maya | Wholesome Yum
0Hi Laura, Sorry you had issues with the cheese melting. I have some tips in the post above the recipe card. I haven’t tried the xanthan gum since I wanted to keep this recipe focused on more accessible ingredients, but that sounds like it could work. Let me know how it goes if you try!
Heather
0The soup was delicious. I pureed 3/4 of it so there weren’t as many broccoli pieces. No problem with cheese clumping. Definitely will make again.
Maya | Wholesome Yum
0Thank you, Heather!
Maria O Padron
0I made this about a week ago. I am currently following the Keto W.O.E. I made this for my husband as well. He has not made the decision to completely follow with me but will eat some of what I make. He loves it.
Maya | Wholesome Yum
0Thank you, Maria!
Debi
0I was so happy to find this recipe without flour or cornstarch as an ingredient. I followed the directions including the tips and it came out delicious! Thank you for sharing this recipe!
Maya | Wholesome Yum
0Thank you, Debi!
Natalie Daugherty
0I mixed the cheese in slowly with a whisk with the broth and cream before it boiled and had no clumping. Added the broccoli after it started boiling. Also added a little nutmeg!
Maya | Wholesome Yum
0Thanks, Natalie! Sounds delicious!
Lynda
0Made this for dinner tonight and it was awesome!! My husband loved it too. Followed your directions, and it came out perfectly!! Thank you for a great easy recipe!!
Maya | Wholesome Yum
0Thank you, Lynda! Glad you both loved it!
Justin
0The reason that most recipes use flour as a thickener is that it helps the cheese emulsify and not separate. To avoid the carbs, you can use a tablespoon of sodium citrate. This is a natural salt of citric acid that acts as an emulsifier and will make all of your cheese based sauces smoother.
Maya | Wholesome Yum
0Thanks, Justin! I’ll have to look into that!
Christin
0Husband and I are on the Keto diet. Tried this recipe for the first time tonight and it turned out EXCELLENT! The cheese did not clump. Followed the recipe directions and used tips precisely and my husband was in awe of it. Will make again! I added bacon to the top which went hand in hand.
Maya | Wholesome Yum
0Thank you, Christin! Adding bacon sounds wonderful!
Juli
0Yay! So good, and loved by all, toddler included!
I also blended about 1/2 of the soup before adding the cheese and didn’t have any issues with clumping.
Also added mushrooms and leek.
Maya | Wholesome Yum
0Thank you, Juli! That sounds delicious!
Maddy
0Oh my YUM. Love how easy this recipe is! I had no problems with cheese clumping – I made sure to break up the bigger florets of broccoli and then I stirred in handfuls of cheese at a time until fully melted.
I did use 2 tsp of xanthan gum just to thicken it up and salt to taste!
Thank you! Perfect Sunday game-day comfort food!
Maya | Wholesome Yum
0Thank you, Maddy!
Maureen
0This soup gets better and better the more I eat it. 🙂 I diced up some bacon and cooked it really crisp then sprinkled in on top before serving. Adds a great low carb crunch and flavor. I think taking some of the big pieces of broccoli out and giving it a quick mix with a stick blender (or in a regular blender) would resolve any clumpy cheese/thinness issues. So quick and easy to make. I love that it has good flavor with just a few ingredients.
Thanks for the recipe. I am making some more this afternoon to have on hand for lunch.
Maya | Wholesome Yum
0Thank you, Maureen!
Valerie
0I’ve made this a few times and each time has been wonderful. My tips if anyone is interested:
1) sautéed garlic in a little olive oil
2) had heat on medium for cream and broth
3) cooked broccoli about 7 mins. Otherwise it’s too mushy for me
4) changed to low heat and added cheese very slowly
5) added some fresh ground pepper
6) enjoyed this soup with my 12 year old son
He raved about it and asked for seconds!
Awesome recipe!
Maya | Wholesome Yum
0Thank you, Valerie! Great tips! The cooking time for the broccoli varies based on how big the florets are (bigger = longer) and also how you like it. 🙂
Roxanne Rivera
0This was delish, I just made homemade bone broth yesterday, so I was excited to use it in this recipe. I used half mild half sharp cheddar, pre-shredded like you suggested and it turned out perfect. It was so nice to have some warm soup as I have been snowed in for 3 days. I food prep every week and I think I will be using this in my regular rotation. It was simple, easy and used ingredients that I already had in the kitchen.
Maya | Wholesome Yum
0Thank you, Roxanne! Stay warm!