Creamy Broccoli Cheddar Soup with Chicken Sausage

Name: Creamy Broccoli Cheddar Soup with Chicken Sausage
Prep time: 15
Cook time: 30
Total time: 45
Yield: 1
Ingredients: neutral oil; package Melty Cheddar Chicken Sausage, diced ½-inch; medium yellow onion, finely diced; celery stalks, finely diced; garlic cloves, minced; butter; large carrot, peeled and grated; large head broccoli—stalk trimmed and finely diced, florets chopped into ½-inch pieces; all-purpose flour; smoked paprika (optional); cayenne pepper (optional); kosher salt to taste; ground black pepper to taste; chicken or vegetable broth; whole milk; shredded cheddar cheese, divided

Prep Time: 15 min | Cook Time: 30 min | Servings: 1

Melty Cheddar

Soups

Broccoli soup is one of life’s great comforts, essentially transforming your favorite broccoli/cheese sauce side dish into a meal unto itself. This easy, one-pot version doubles down on the cheese thanks to our Melty Cheddar Chicken Sausage, which adds a juicy, savory hit of protein that plays beautifully with the classic flavors you love. The result is smooth, satisfying, and guaranteed to keep hearts and bellies warm.

Chef’s note: Prefer it chunky? Skip the blender and you’ve got a soup that would make Reggie White’s mom proud (IYKYK).

See Recipe

Cheddar broccoli soup topped with cheese and Melty Cheddar Chicken Sausage.

SERVING MULTIPLIER:

Ingredients

2 tablespoons neutral oil

1 package Melty Cheddar Chicken Sausage, diced ½-inch

1 medium yellow onion, finely diced

2 celery stalks, finely diced

3 garlic cloves, minced

2 tablespoons butter

1 large carrot, peeled and grated

1 large head broccoli—stalk trimmed and finely diced, florets chopped into ½-inch pieces

¼ cup all-purpose flour

½ teaspoon smoked paprika (optional)

½ teaspoon cayenne pepper (optional)

kosher salt to taste

ground black pepper to taste

4 cups chicken or vegetable broth

3 cups whole milk

7 ounces shredded cheddar cheese, divided

Instructions

Prep Time: 15 min | Cook Time: 30 min | Servings: 1

Brown the sausage: Heat the oil in a large Dutch oven over medium heat. Add the diced sausage and cook for 4–6 minutes, stirring occasionally, until browned and crisp. Use a slotted spoon to transfer the sausage to a bowl and set aside for later.

Build the veggie base: In the same pot (with those flavorful browned bits), add the onion, celery, and garlic. Cook for 5–7 minutes, until softened. Add the butter and let it melt, then stir in the grated carrot and diced broccoli stalk. Cook for 3–4 minutes, until the vegetables begin to soften.

Thicken & simmer: Sprinkle the flour over the vegetables, then add the smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir and cook for about 30 seconds. Slowly stir in the broth, bring to a simmer, and cook for 10–12 minutes, until the vegetables are very tender.

Blend the base: Reduce the heat to low. Use an immersion blender and blend until smooth. No immersion blender? No problem! Carefully transfer the soup to a regular blender and blend until smooth.

Add everything else: Stir in the chopped broccoli florets and cook for about 4 minutes, until just tender. Add the milk, most of the browned sausage, and most of the shredded cheddar (reserve a little of each for garnish). Stir until the cheese is fully melted. Taste and season with additional salt and pepper, if needed.

Finish & Serve: Ladle the soup into bowls and top with the remaining sausage and a sprinkle of cheddar. Serve warm with crusty bread.