If there’s a single soup I reach for when comfort and coziness are calling, it’s the Broccoli Cheddar Soup Recipe. Silky, cheesy, and brimming with vibrant green broccoli plus a subtle sweetness from carrots, this soup is creamy, packed with deep flavor, and, best of all, incredibly simple to make at home. Whether you crave a soul-warming lunch on a chilly day or need a quick, satisfying dinner that feels like a heartfelt hug in a bowl, this Broccoli Cheddar Soup Recipe always exceeds expectations—it’s easy, nostalgic, and oh-so-delicious!
Ingredients You’ll Need
You don’t need a long shopping list to make this Broccoli Cheddar Soup Recipe truly shine. Every ingredient has a role: they’re easy to find, familiar, and each brings something special to the flavor, texture, or color you’ll love in every spoonful.
- Butter: Adds rich flavor and helps build the savory foundation for the soup.
- Onion: Gives the soup a sweet, aromatic base that deepens as it cooks.
- Garlic: Brings a gentle kick and irresistible aroma to the pot.
- All-purpose flour: The key to a creamy, velvety body—this thickens the soup beautifully.
- Vegetable or chicken broth: Infuses the soup with depth; choose your favorite for extra flavor.
- Whole milk: Makes the soup luxuriously smooth without feeling heavy.
- Heavy cream: For ultimate creaminess and that signature luscious texture.
- Broccoli florets: The star! Chop them small for the perfect tender bite in every spoonful.
- Carrot: Adds a subtle sweetness and gorgeous color—grating works best here!
- Sharp cheddar cheese: Melty, tangy, and savory—shred your own for the smoothest melt.
- Salt and black pepper: Essential for balanced, deeply savory flavor—taste and adjust!
- Ground nutmeg (optional): Just a pinch, but it brings warmth and rounds out the cheesy richness.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Sauté the Aromatics
Start with a large pot set over medium heat. Melt the butter until it foams, then add the chopped onion. Cook for 3 to 4 minutes, stirring occasionally, until the onions go soft and translucent. This is where the amazing aroma begins! Stir in the minced garlic and let it bloom for about 30 seconds—just long enough to smell like pure comfort but not so long that it browns.
Step 2: Create the Roux
Sprinkle the flour over the softened onions and garlic. Stir constantly for 1 to 2 minutes—think of this as making the soup’s creamy backbone. Keep stirring to cook out the raw flour taste; you’ll see the mix thicken and become pale golden, which means you’re ready for the next step.
Step 3: Whisk in Liquids
Gradually pour in your broth while whisking, followed by the whole milk and heavy cream. Go slow to prevent any lumps and keep whisking until everything is smooth. Bring it up to a gentle simmer; you’ll notice the base transforming into a rich, luxurious soup before your eyes.
Step 4: Add Vegetables
Toss in the chopped broccoli florets and grated carrot. Stir to distribute everything evenly, then simmer uncovered for about 15 to 20 minutes. The soup will thicken a bit, and you’ll see the broccoli turn a beautiful, bright green as it becomes fork-tender.
Step 5: Add Cheese and Finish
Reduce the heat to low before stirring in the shredded sharp cheddar cheese. Add it a handful at a time, ensuring each addition melts completely before adding the next. Once the cheese is fully incorporated and the soup has a silky, glossy finish, season generously with salt, pepper, and a pinch of nutmeg if you like that little whisper of warmth. Serve hot and get ready for smiles all around!
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
The final flourish can make this Broccoli Cheddar Soup Recipe feel even more indulgent. Try a sprinkling of extra shredded cheddar, a swirl of cream, crispy croutons, or a scatter of fresh chives for color and a pop of oniony flavor. Even a tiny pinch of smoked paprika or chili flakes can be a fun twist.
Side Dishes
This soup is practically begging for a partner on the table. A slice of warm, crusty bread is a classic choice—perfect for dunking and scooping up every drop. Or serve with a simple green salad dressed with vinaigrette to balance the rich, velvety texture of your Broccoli Cheddar Soup Recipe.
Creative Ways to Present
For a memorable touch, ladle the soup into hollowed-out bread bowls or small mugs for cozy sipping. If you’re serving a crowd or want to impress, garnish each bowl individually and let guests add their favorite toppings. Want to elevate the look? Try adding roasted broccoli florets on top for an extra layer of color and texture.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Broccoli Cheddar Soup Recipe, you’re in luck—it keeps wonderfully in the fridge! Transfer the cooled soup to an airtight container and refrigerate for up to 3 days. The flavors will meld together even more, making leftovers taste just as dreamy.
Freezing
While you can freeze this soup, keep in mind that dairy-based soups can sometimes separate when thawed. For best results, cool the soup completely, ladle into freezer-safe containers, and freeze for up to 2 months. Stir well while reheating to bring the creamy texture back together.
Reheating
To reheat, warm the soup gently on the stove over low heat, stirring frequently. If the soup seems too thick, just add a splash of milk or broth to loosen it up. A microwave works too—just use short bursts and stir often to prevent scorching.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! If fresh broccoli isn’t available, frozen broccoli works in this Broccoli Cheddar Soup Recipe. No need to thaw—just add it straight to the pot, and simmer until tender.
How do I make the soup smoother?
If you prefer a velvety texture, use an immersion blender to partially (or fully) blend the soup before adding the cheese. Or, carefully transfer half the soup to a blender and puree before returning it to the pot.
Is it possible to lighten up the recipe?
Definitely! To make a lighter version of Broccoli Cheddar Soup Recipe, swap in low-fat milk for the whole milk and cream, and reduce the amount of cheese—though you’ll sacrifice a bit of richness, the soup will still be creamy and satisfying.
What’s the best cheese for Broccoli Cheddar Soup Recipe?
Sharp cheddar is classic and delivers bold flavor, but you can experiment with mild cheddar, a blend of cheeses, or even toss in a handful of parmesan for extra oomph. Avoid pre-shredded cheese, as it doesn’t melt as smoothly as freshly grated.
Can I make this soup ahead of time?
Yes! In fact, the Broccoli Cheddar Soup Recipe tastes even better as the flavors develop overnight. Reheat gently and stir well to revive the creamy consistency. Just add extra broth or milk if it thickens in the fridge.
Final Thoughts
There’s no comfort like a steaming bowl of Broccoli Cheddar Soup Recipe enjoyed in your own kitchen. It’s warm, creamy, and packed with flavor, yet so easy and satisfying to make. Whether you share it with friends or savor it solo, I hope this recipe brings big smiles and cozy moments to your table. Give it a try—you’ll be amazed at just how good homemade can taste!
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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: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of this comforting Broccoli Cheddar Soup. Perfect for a cozy night in or as a starter for your next dinner party, this soup is a crowd-pleaser that’s easy to make and full of flavor.
Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable or chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups broccoli florets, chopped small
- 1 carrot, grated or finely chopped
- 2 cups sharp cheddar cheese, shredded
- Salt and black pepper, to taste
- Pinch of ground nutmeg (optional)
Soup:
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until translucent. Stir in garlic.
- Create Roux: Sprinkle flour over the onions and stir to create a roux. Cook for 1–2 minutes.
- Add Liquids: Slowly whisk in broth, followed by milk and cream. Bring to a simmer.
- Cook Broccoli: Add broccoli and carrot. Simmer for 15–20 minutes until tender.
- Melt Cheese: Reduce heat and stir in cheddar until smooth. Season and serve hot.
Notes
- For a smoother texture, partially blend the soup with an immersion blender.
- For a lighter version, use milk instead of cream and reduce the cheese.
- Pairs well with crusty bread or a simple green salad.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 85 mg
