If you’ve ever found yourself craving a warm, comforting bowl of cheesy goodness, this Broccoli Cheddar Soup Recipe is your new best friend. Imagine tender chunks of vibrant broccoli swimming in a rich, velvety broth loaded with sharp cheddar cheese that melts perfectly into every spoonful. It’s like a cozy hug in a bowl, bursting with flavor and just the right balance of creamy and fresh. Whether you’re making it for a weeknight dinner or serving it up as a starter for guests, this Broccoli Cheddar Soup Recipe will quickly become a treasured classic in your kitchen.
Ingredients You’ll Need
Simple to find but absolutely essential, each ingredient in this recipe plays a starring role in creating the perfect harmony of taste, texture, and color. From the savory butter and aromatic onions to the sharp cheddar and fresh broccoli, these components come together to build layers of flavor that make the soup shine.
- 4 tablespoons unsalted butter: Adds richness and helps sauté the aromatics for a flavorful base.
- 1 small onion (diced): Brings sweetness and depth when cooked down.
- 2 garlic cloves (minced): Infuses a subtle sharpness that brightens the soup.
- 1/4 cup all-purpose flour: Essential for creating a creamy roux that thickens the soup beautifully.
- 2 cups low-sodium chicken broth: Provides a savory liquid base without overpowering saltiness.
- 2 cups whole milk: Adds creaminess and balances richness.
- 1 cup heavy cream: Boosts indulgence and yields that luxurious mouthfeel.
- 3 cups broccoli florets (chopped small): The star veggie giving the soup its fresh, green vibrancy.
- 1 cup shredded carrots: Offers a hint of natural sweetness and extra color.
- 2 cups sharp cheddar cheese (freshly grated): Melts smoothly to deliver that signature cheesy punch.
- 1/2 teaspoon salt: Enhances all the flavors without overwhelming.
- 1/4 teaspoon black pepper: Adds a gentle kick and rounds out the seasoning.
- Pinch of ground nutmeg (optional): Introduces a warm, nutty undertone for a subtle twist.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Build the Aromatic Base
Start by melting the butter in a large pot over medium heat until it’s bubbling with promise. Toss in the diced onion and let it cook gently until it turns soft and translucent, about 3 to 4 minutes. This slow cooking unlocks the onion’s natural sweetness, laying the perfect foundation for your soup. Then, stir in the minced garlic and let it cook just about a minute more to release its fragrant essence without letting it burn.
Step 2: Create the Roux
Sprinkle the flour evenly over the buttery onion and garlic mixture, stirring continuously for 1 to 2 minutes. This step is crucial to cook out the raw flour taste and to form the roux, the thickening base that will give your soup that irresistibly creamy texture. Keep stirring so it doesn’t stick to the bottom of the pot or brown too much.
Step 3: Add the Liquids and Simmer
Slowly pour in the chicken broth while whisking vigorously to prevent lumps from forming. Follow with the whole milk and heavy cream, continuing to stir. Bring the mixture to a gentle simmer and cook until you notice it starting to thicken — usually around 5 minutes. This helps the soup develop a luscious texture and a rich taste.
Step 4: Cook the Vegetables
Drop in the chopped broccoli florets and shredded carrots, then lower the heat to keep the soup gently simmering. Allow the veggies to soften and meld with the creamy broth for 15 to 20 minutes. This step not only brightens the soup with that fresh green and orange burst of vegetables, but it also infuses the broth with subtle earthy flavors.
Step 5: Melt in the Cheese
Turn the heat to low, then start adding the freshly grated sharp cheddar cheese a handful at a time. Stir steadily until each addition melts completely and the soup becomes silky smooth. The cheese brings everything together with its bold, tangy richness — this is the magic moment where the soup truly transforms. Finish by seasoning with salt, pepper, and a pinch of nutmeg for an optional cozy hint of warmth.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
A warm bowl of broccoli cheddar soup deserves a little something extra to make the experience even more memorable. Consider topping with chopped fresh chives or crispy bacon bits for an added burst of flavor and texture. A swirl of cream or a sprinkle of extra shredded cheddar right before serving elevates the presentation and taste to restaurant quality.
Side Dishes
For a truly satisfying meal, pair this hearty soup with crusty artisan bread or a warm bread bowl that you can hollow out and fill with your soup. Garlic toast or a simple green salad with a tangy vinaigrette also complement the creamy richness perfectly, offering balance and freshness to the plate.
Creative Ways to Present
Want to wow your guests? Serve the soup in hollowed-out mini pumpkins or bread bowls for a rustic, charming touch. You could also layer the soup with crumbled cheese and fresh herbs in clear glass mugs to show off its inviting layers. The Broccoli Cheddar Soup Recipe is versatile enough to invite creativity without losing its comforting essence.
Make Ahead and Storage
Storing Leftovers
Once your Broccoli Cheddar Soup Recipe has cooled down, transfer it to an airtight container and store it in the refrigerator. It will keep well for up to 3 days, giving you extra quick meals without any compromise on flavor or creaminess.
Freezing
This soup freezes beautifully, making it a perfect make-ahead option. Pour the cooled soup into freezer-safe containers, leaving some room for expansion. Freeze for up to 3 months. Note that you might want to add a splash of milk or cream after thawing to refresh the texture if it seems a little thick.
Reheating
Reheat gently on the stove over low heat to avoid curdling the dairy. Stir frequently until heated through, adding a bit of broth or milk if needed to thin the soup back to your desired consistency. This careful reheating ensures your Broccoli Cheddar Soup Recipe tastes just as fabulous on day two or three.
FAQs
Can I make this Broccoli Cheddar Soup Recipe vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth, and you’ve got a delicious vegetarian-friendly soup without losing any of the creamy goodness.
How do I avoid grainy cheese in the soup?
Using freshly grated sharp cheddar cheese is key because pre-shredded cheese contains anti-clumping agents that affect melting. Add the cheese slowly over low heat and stir gently to achieve a silky, smooth texture.
Is it possible to make this soup gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the soup, and ensure your broth is gluten-free to keep it safe for those with gluten sensitivities.
Can I use frozen broccoli instead of fresh?
Frozen broccoli works well in a pinch. Just add it directly to the soup during the simmering step. It may cook a bit faster, so keep an eye to avoid overcooking.
How thick should the soup be when serving?
The perfect broccoli cheddar soup should be creamy and thick enough to coat the back of a spoon but still pourable. If it feels too thick after cooling, simply thin with a splash of milk or broth before reheating.
Final Thoughts
This Broccoli Cheddar Soup Recipe is pure comfort in a bowl, combining freshness, creaminess, and cheesy goodness in every bite. It’s simple enough to whip up any day but special enough to impress family and friends. I wholeheartedly encourage you to try it out and see how quickly it earns a permanent spot in your recipe rotation. Soup’s on!
Print
Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This rich and creamy Broccoli Cheddar Soup is a comforting classic, perfect for chilly days. Made with tender broccoli florets, sharp cheddar cheese, and a velvety blend of milk and cream, it offers a deliciously smooth texture with a hint of garlic and onion flavor. Easily prepared on the stovetop, this homemade version rivals any restaurant favorite and can be customized to suit vegetarian diets by using vegetable broth.
Ingredients
Soup Base
- 4 tablespoons unsalted butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
Liquids
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Vegetables
- 3 cups broccoli florets, chopped small
- 1 cup shredded carrots
Cheese and Seasonings
- 2 cups sharp cheddar cheese, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of ground nutmeg (optional)
Instructions
- Melt Butter and Cook Aromatics: In a large pot over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 1 minute to release its fragrance.
- Make Roux: Sprinkle the all-purpose flour over the butter and onion mixture. Stir continuously for 1 to 2 minutes, cooking out the raw flour taste while forming a roux to thicken the soup later.
- Add Liquids and Simmer: Slowly whisk in the low-sodium chicken broth, ensuring the roux does not clump. Then add the whole milk and heavy cream. Bring the mixture to a gentle simmer and cook until it slightly thickens, approximately 5 minutes, stirring occasionally.
- Cook the Vegetables: Add the chopped broccoli florets and shredded carrots to the pot. Simmer gently for 15 to 20 minutes until the vegetables are tender but still vibrant in color.
- Incorporate Cheese and Season: Reduce the heat to low. Gradually stir in the freshly grated sharp cheddar cheese, adding it a handful at a time until fully melted and smooth. Season the soup with salt, black pepper, and, if desired, a pinch of ground nutmeg for an added layer of warmth.
- Serve: Serve the hot soup warm, ideally with crusty bread or inside a bread bowl for a classic presentation. Enjoy immediately for the best flavor and texture.
Notes
- For an extra smooth texture, use an immersion blender to partially puree the soup before adding the cheese.
- Freshly grated cheese melts more evenly and prevents a grainy texture compared to pre-shredded cheese.
- To make this soup vegetarian, substitute the chicken broth with vegetable broth.
- Broccoli can be steamed beforehand for even quicker cooking and deeper flavor if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to avoid curdling.
