If you’re on the hunt for a comforting, creamy, and utterly delicious soup that’ll warm you from the inside out, this Broccoli Cheddar Soup Recipe is an absolute winner. I absolutely love how this turns out every time—the sharpness of the cheddar melts perfectly into the tender broccoli and a touch of sweetness from carrot, creating a bowl that feels like a cozy hug on a chilly day. Whether you’re making it for a weeknight dinner or when friends drop by unexpectedly, it’s always a crowd-pleaser.
When I first tried this Broccoli Cheddar Soup Recipe, I was surprised at how simple ingredients come together in a way that’s both rich and fresh. You’ll find that with just a few pantry staples and some fresh veggies, you can whip up a soup that tastes like it’s been simmering for hours. Plus, it’s fantastic for meal prep, and I love that I can customize it to be a bit lighter or extra cheesy depending on my mood.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: Uses everyday pantry items to create a rich, comforting soup.
- Perfect Weeknight Meal: Ready in just about 35 minutes, it’s great when time’s tight but you want something hearty.
- Customizable and Kid-Friendly: Easy to adjust cheesiness or veggie amount to suit your family’s taste buds.
- Comfort in Every Spoonful: Creamy, cheesy, with tender broccoli—it’s the ultimate soul-warming bowl.
Ingredients You’ll Need
Choosing the right ingredients really makes this Broccoli Cheddar Soup Recipe shine. Using fresh broccoli and quality sharp cheddar cheese brings a lovely depth of flavor that makes this soup feel special.
- Unsalted Butter: I like using unsalted so I can control the salt levels perfectly in the soup.
- Yellow Onion: Adds a subtle sweetness and aromatic base when sautéed.
- Sea Salt: Enhances the natural flavors without overpowering.
- Freshly Ground Black Pepper: Gives a gentle kick and depth.
- Garlic Cloves: I always use fresh chopped garlic for that vibrant, mouthwatering flavor.
- All-Purpose Flour: Helps thicken the soup nicely to get that creamy broth texture.
- Whole Milk or Unsweetened Almond Milk: Whole milk gives the best richness, but almond milk is a great lighter alternative.
- Vegetable Broth: Adds savory complexity; homemade or a good-quality store-bought one works great.
- Broccoli Florets: Fresh is best here—chop into bite-size pieces for tender cooking.
- Carrot: Julienned or finely chopped adds a natural sweetness and color.
- Dijon Mustard: Just a touch adds a nice subtle tang that balances the richness.
- Shredded Cheddar Cheese: Sharp or extra sharp cheddar melts smoothly and delivers serious cheesy goodness.
- Homemade Croutons (optional): I love topping my soup with these for an added crunch contrast.
Variations
One of the things I enjoy most about this Broccoli Cheddar Soup Recipe is how easy it is to tweak for different tastes or dietary needs. Feel free to experiment and make it your own!
- Dairy-Free Version: I swap out the milk for almond milk and leave out the cheese or try a dairy-free cheese alternative—though it changes the flavor, it’s still comforting.
- Spicy Kick: Once, I added a pinch of cayenne pepper and smoked paprika—gave it a lovely warmth that my family went crazy for.
- Protein Boost: Adding cooked diced chicken or crispy bacon is great if you want a heartier meal.
- Extra Veggies: I sometimes toss in cauliflower or kale for more greens with minimal fuss.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Sauté Your Aromatics
Start by melting the butter in a large pot over medium heat. When it’s nice and melted, toss in your chopped yellow onion with a pinch of sea salt and a few grinds of black pepper. Stir these around for about 5 minutes until the onion is softened and sweet-smelling, but not browned. Then add the chopped garlic and give it another minute—this step layers flavor and really sets the base for your soup.
Step 2: Make the Roux and Add Liquids
Sprinkle in the all-purpose flour and whisk constantly for 1 to 2 minutes until the flour turns a light golden color. This cooks out the raw flour taste and thickens the soup later. Slowly pour in the milk while whisking continuously—this helps keep your soup smooth without lumps. Then stir in the vegetable broth, chopped broccoli, carrot, and Dijon mustard. Bring everything to a gentle simmer, letting it cook for 15 to 20 minutes until the broccoli is tender and the flavors meld.
Step 3: Melt in the Cheese
Here’s the magic moment—gradually stir in the shredded cheddar cheese a little at a time, letting it melt fully before adding more. This ensures your soup ends up creamy and smooth instead of clumpy. Give it a final taste and season with extra salt and pepper if needed. If you’re serving with croutons, they add a lovely crunch contrast!
Pro Tips for Making Broccoli Cheddar Soup Recipe
- Use Sharp Cheddar: I’ve found that sharper cheddar melts better and gives a more pronounced cheesy flavor without needing extra salt.
- Keep Whisking: When adding flour and milk, continuous whisking is key to avoid lumps—I learned this the hard way once!
- Don’t Overcook Broccoli: Cook it until tender but still bright green so the soup looks as good as it tastes.
- Add Cheese Slowly: Gradual melting prevents clumps and helps your soup stay silky smooth.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
I usually sprinkle a little extra shredded cheddar on top just before serving—it adds a nice melty finish. Crumbled crispy bacon or a dollop of sour cream are other toppings I love when I want to make it extra special. Freshly cracked black pepper and a few chives or parsley leaves also brighten up the bowl beautifully.
Side Dishes
For sides, I’m a sucker for warm crusty bread or homemade garlic croutons that soak up every bit of soup. A simple green salad with vinaigrette works well to balance the richness, and my family always enjoys a grilled cheese sandwich on the side for those extra hungry nights.
Creative Ways to Present
Once, I served this soup in hollowed-out mini bread bowls at a casual dinner party, and it was such a hit. It makes the meal feel festive and adds a fun edible element. For a cozy night in, I like to ladle it into colorful mugs paired with a sprinkle of chives and a side of parmesan crisps—makes it feel extra homey.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and usually enjoy them within 2-3 days. The soup thickens as it sits, so I add a splash of milk or broth when reheating to get that perfect creamy texture back. It reheats beautifully on the stove or in the microwave.
Freezing
I’ve frozen this soup a few times with success—just let it cool completely before transferring to freezer-safe containers. When ready, thaw overnight in the fridge. Keep in mind, the texture may change slightly, so stirring well during reheating helps bring back the smooth creaminess.
Reheating
When reheating, I warm the soup gently on the stove over medium-low heat, stirring frequently. Adding a little extra milk or broth helps loosen it up if it’s gotten too thick. This way, each bowl tastes just as good as the first serving.
FAQs
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Can I use frozen broccoli instead of fresh for this Broccoli Cheddar Soup Recipe?
Absolutely! Frozen broccoli works well here and can save prep time. Just keep in mind that frozen broccoli might release more water, so you may want to reduce the broth slightly or cook the soup a bit longer to thicken it up.
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Is there a way to make this soup creamier without using cream?
Yes! This recipe uses a roux made with flour and butter plus milk, which creates a creamy texture without heavy cream. You can also use whole milk or a blend of milk and a little cream cheese to boost creaminess without adding too much fat.
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How do I prevent the cheese from becoming grainy in the soup?
To avoid grainy cheese, add it gradually off the heat or on low heat, stirring constantly as it melts. Using freshly shredded cheddar rather than pre-shredded cheese, which often contains anti-caking agents, also helps ensure a smooth melt.
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Can I make this Broccoli Cheddar Soup Recipe vegan?
You can! Substitute the butter with plant-based margarine, use unsweetened almond or oat milk, replace cheddar cheese with a vegan cheese alternative, and use vegetable broth. The flavor and texture will differ somewhat, but it still makes a delicious comforting soup.
Final Thoughts
This Broccoli Cheddar Soup Recipe is definitely one of my go-to comfort foods that never disappoints. It’s cozy, cheesy, and packed with wholesome veggies—all the things I crave on a cold day. I encourage you to give it a try, tweak it to your liking, and enjoy that satisfying, homemade warmth. Trust me, once you make it, it’ll become one of your favorites, too!
Print
Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy and comforting Broccoli Cheddar Soup combines tender broccoli florets, sharp cheddar cheese, and a rich, velvety base made from butter, onion, and a blend of milk and vegetable broth. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and can be served with crunchy homemade croutons for added texture.
Ingredients
Soup Base
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 garlic cloves, chopped
- 1/4 cup all-purpose flour
Liquids
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
Vegetables
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
Flavoring and Cheese
- 1/2 teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
Optional Garnish
- Homemade croutons, for serving
Instructions
- Sauté the Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Cook, stirring frequently, for about 5 minutes until the onion is softened and translucent.
- Add Garlic and Flour: Stir in the chopped garlic and cook for an additional minute until fragrant. Sprinkle the flour over the mixture and whisk continuously for 1 to 2 minutes until the flour turns a golden color, which helps to cook off the raw taste and acts as a thickener for the soup.
- Incorporate Liquids: Slowly pour in the whole milk (or almond milk) while whisking constantly to avoid lumps. Then add the vegetable broth, mixing well to combine all the ingredients smoothly.
- Add Vegetables and Mustard: Stir in the chopped broccoli florets, julienned or finely chopped carrot, and the Dijon mustard. Stir everything together thoroughly and bring the mixture to a gentle simmer.
- Simmer the Soup: Let the soup simmer gently for 15 to 20 minutes, stirring occasionally, until the broccoli and carrots are tender and cooked through.
- Melt in the Cheese: Gradually add the shredded cheddar cheese in small batches, stirring well after each addition. Continue until all the cheese is melted and the soup has a creamy texture.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally garnished with homemade croutons for extra crunch.
Notes
- For a lower-fat option, substitute whole milk with unsweetened almond milk as indicated.
- The Dijon mustard adds a subtle tang that enhances the depth of flavor but can be omitted if unavailable.
- To make homemade croutons, cube stale bread and toast in a skillet with butter and seasoning until golden.
- This soup can be blended partially or fully for a smoother texture if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
