If you’re craving a cozy, comforting bowl of pure goodness, this Broccoli Cheddar Soup Recipe is here to satisfy every bit of that warm and cheesy urge. Creamy, rich, and packed with tender broccoli florets and sharp cheddar, this soup is the ultimate hug in a bowl. Whether you’re serving it for a casual weeknight dinner or impressing guests with your homemade skills, this recipe strikes the perfect balance between simple ingredients and irresistibly delicious results that keep everyone coming back for more.
Ingredients You’ll Need
Getting started with this Broccoli Cheddar Soup Recipe requires just a handful of everyday ingredients that each play a crucial role in creating its rich texture, savory flavor, and vibrant color. From melting butter to sharp cheddar, here’s what you’ll gather before you begin.
- 6 tablespoons butter: Adds buttery richness and helps sauté the aromatics perfectly.
- 1 medium yellow onion (finely chopped, about 1 cup): Builds a sweet, savory base that gently softens for depth of flavor.
- 2 small cloves garlic (finely minced): Infuses a subtle punch of aroma without overpowering.
- 1/3 cup all-purpose flour: Essential for thickening the soup to that luscious, velvety consistency.
- 1 (14.5 oz) can low-sodium chicken broth: Keeps the soup savory and flavorful without too much salt.
- 3 cups milk (plus more as needed): Contributes creaminess and a delicate balance to the broth.
- 1/4 teaspoon dried thyme: Adds a hint of herbal warmth that complements the cheese beautifully.
- 1/4 teaspoon ground paprika: Brings a subtle smokiness and gentle color contrast.
- Salt and freshly ground black pepper (to taste): The essential seasonings that elevate all the other flavors.
- 2 broccoli heads (florets only, finely chopped, about 3-4 cups): The star veggie, providing a fresh green pop and a healthy crunch.
- 1 large carrot (shredded): Adds a touch of natural sweetness and vibrant orange color.
- 1/2 cup heavy cream: Elevates the soup’s smoothness and adds that decadent finishing touch.
- 2 cups shredded sharp cheddar cheese (about 8 oz, freshly shredded preferred): The soul of the soup, delivering that bold and gooey cheesy goodness.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot or Dutch oven over medium heat. Once melted, toss in your finely chopped onion and let it cook until it becomes soft and translucent—about 4 to 5 minutes. Then add the minced garlic, cooking it just long enough to release its incredible fragrance, roughly 30 seconds. This forms the flavorful foundation for the soup.
Step 2: Make the Roux
Sprinkle the flour evenly over your softened onions and garlic, then whisk continuously for 1 to 2 minutes. This step is crucial to cook off the raw flour taste and to ensure your soup thickens perfectly later on. Keep whisking—you’ll notice the mixture getting a bit bubbly and fragrant, signaling you’re on the right track.
Step 3: Add Liquids and Seasonings
Slowly pour in the chicken broth while whisking to create a smooth blend without lumps. Next, gradually stir in the milk for that creamy balance. Season the base with dried thyme, paprika, salt, and freshly ground pepper to bring out a layered depth of flavor. Let this mixture gently simmer for 3 to 5 minutes until it thickens slightly, stirring occasionally so nothing sticks to the bottom.
Step 4: Cook the Vegetables
Now it’s time to add your finely chopped broccoli florets and shredded carrot. Give everything a good stir, cover the pot, and let it simmer for 10 to 15 minutes or until the broccoli is tender but still vibrant green. If the soup starts to become too thick, don’t hesitate to add a splash of milk to keep it silky and smooth.
Step 5: Finish with Cream and Cheese
Lower the heat to low and gently stir in the heavy cream, enhancing the soup’s luxurious texture. Gradually add the shredded sharp cheddar cheese, stirring constantly so the cheese melts evenly and remains creamy, never grainy. Remember not to boil after adding cheese, or the texture may break.
Step 6: Adjust and Serve
Give your soup a final taste and adjust salt and pepper if needed. If you prefer a thinner consistency, simply add a bit more milk or broth. Ladle this warm, velvety broth into bowls and top with a little extra shredded cheese. Served alongside crusty bread, it’s a satisfying meal on its own or a perfect starter for a family feast.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
Adding garnishes to your Broccoli Cheddar Soup Recipe takes it from wonderful to spectacular. Freshly chopped chives, a sprinkle of extra sharp cheddar, or a few crisp bacon bits all bring different textures and bursts of flavor that contrast beautifully with the creamy base. A swirl of heavy cream or dollop of sour cream also creates a pretty presentation and adds richness.
Side Dishes
This soup shines when paired with crusty artisan bread, warm garlic rolls, or even a delicate grilled cheese sandwich for dipping. A fresh garden salad or light coleslaw can provide a crisp, refreshing counterbalance to the richness of the soup. The key is to keep sides simple and complementary so the soup remains the star.
Creative Ways to Present
Feeling fancy? Serve the Broccoli Cheddar Soup Recipe inside hollowed-out bread bowls for a rustic, edible serving vessel. For a party twist, use mini mason jars or cups topped with a sprinkle of cheese and broccoli florets for individual servings. This soup also makes an excellent base for a baked gratin—just top with extra cheese and bake until bubbly for a different take.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover soup in an airtight container in the refrigerator for up to 3 days. It’s great to have on hand for a quick lunch or easy dinner, just give it a good stir before reheating.
Freezing
Broccoli Cheddar Soup Recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and stir well before reheating.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring often to prevent scorching and maintain smoothness. Add a splash of milk or broth if it feels too thick. Avoid high heat to keep the cheese from separating and ensure your soup stays velvety.
FAQs
Can I use different types of cheese?
Absolutely! While sharp cheddar is classic and flavorful, feel free to experiment with a mix of cheeses like Monterey Jack, Gruyère, or even a milder Colby. Just remember cheeses that melt smoothly work best.
Is it possible to make this soup vegetarian?
Yes! Substitute the chicken broth with vegetable broth, and you’ll have a delicious vegetarian version without sacrificing flavor. Just be sure to check that your cheese is vegetarian-friendly.
Can I add cream cheese instead of heavy cream?
You can, but it will change the texture slightly making it thicker and tangier. Use a small amount and whisk it in slowly for the best results if you prefer that variation.
What if I don’t have fresh broccoli?
Frozen broccoli works as a convenient alternative. Just thaw and drain any excess water before adding it in, adjusting cooking times slightly to avoid over-softening.
How can I make this soup gluten-free?
Replace the all-purpose flour with a gluten-free alternative like rice flour or cornstarch. Mix it with cold milk before adding to avoid lumps and maintain that perfect thickness.
Final Thoughts
This Broccoli Cheddar Soup Recipe is not only an easy way to satisfy your comfort food cravings but also a wonderful dish to share with friends and family. Its creamy texture, rich flavors, and wholesome ingredients make it a go-to recipe that you’ll want to keep returning to again and again. So grab your pot, gather your ingredients, and dive into a bowl of pure, cheesy bliss—your taste buds will thank you.
Print
Broccoli Cheddar Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings (about 1.5 cups each)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This rich and creamy Broccoli Cheddar Soup is a comforting classic that’s perfect for chilly days. Made with fresh broccoli, sharp cheddar cheese, and a touch of cream, this hearty soup is simmered to perfection with savory aromatics and a velvety roux base, delivering a delicious blend of flavors and textures in every warm spoonful.
Ingredients
Soup Base
- 6 tablespoons butter
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 small cloves garlic, finely minced
- 1/3 cup all-purpose flour
- 1 (14.5 oz) can low-sodium chicken broth
- 3 cups milk (plus more as needed)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground paprika
- Salt and freshly ground black pepper, to taste
Vegetables
- 2 broccoli heads, florets only, finely chopped (3–4 cups)
- 1 large carrot, shredded
Finishing Ingredients
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (about 8 oz, freshly shredded preferred)
Instructions
- Sauté the aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook until soft, about 4 to 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the roux: Sprinkle the all-purpose flour over the onion and garlic mixture. Whisk continuously for 1 to 2 minutes, cooking off the raw flour taste and forming a smooth paste.
- Add liquids & seasonings: Slowly whisk in the low-sodium chicken broth until the mixture is smooth, then add the milk. Stir in dried thyme, ground paprika, salt, and freshly ground black pepper. Bring the soup to a gentle simmer, stirring occasionally for about 3 to 5 minutes, until it thickens slightly.
- Cook the vegetables: Add the finely chopped broccoli florets and shredded carrot to the pot. Cover and let the soup simmer for 10 to 15 minutes, stirring occasionally, until the broccoli is tender. If the soup becomes too thick, add a splash of milk to loosen it as needed.
- Finish with cream & cheese: Reduce the heat to low and stir in the heavy cream. Gradually add the shredded sharp cheddar cheese, stirring constantly until it is fully melted and smooth. Avoid boiling to prevent the cheese from becoming grainy.
- Adjust & serve: Taste the soup and adjust seasoning if necessary. If the soup is too thick, add additional milk or broth to achieve your preferred consistency. Serve warm topped with extra shredded cheese and alongside crusty bread.
Notes
- For a vegetarian version, replace chicken broth with vegetable broth.
- If you prefer a smoother texture, you can blend the soup partially or fully before adding the cheese.
- Use freshly shredded cheddar cheese rather than pre-shredded for better melting and a creamier result.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adjust salt levels carefully due to the cheese and broth content.
