There’s something irresistibly comforting about a piping hot bowl of Broccoli Cheddar Soup. It’s rich, creamy, and packed with tender broccoli, sweet carrots, and, of course, lots of melted sharp cheddar—all swirling together in a velvety broth. Whether you crave a taste of nostalgia or need a warm pick-me-up on a chilly afternoon, this Broccoli Cheddar Soup recipe nails it every time, delivering both flavor and satisfaction by the spoonful.

Broccoli Cheddar Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Broccoli Cheddar Soup is delightfully straightforward, yet each item on the list plays a vital role in the finished dish. Every ingredient contributes something unique, whether it’s flavor depth, smoothness, or that signature creamy color we all love.

Butter: The rich base that sautés the aromatics and adds creamy flavor to the soup.
Onion (1 small, diced): Adds an underlying sweetness and flavor complexity as it softens and mingles in the base.
Garlic (2 cloves, minced): Lends warmth and savoriness, making the soup’s aroma utterly crave-worthy.
All-purpose flour (1/4 cup): This is the magic behind the soup’s luxurious thickness; it forms a classic roux when combined with butter.
Half-and-half or whole milk (2 cups): For that lush, creamy texture—opt for half-and-half for extra richness, or whole milk for a lighter touch.
Low-sodium chicken or vegetable broth (3 cups): The flavorful foundation; using low-sodium lets you control the final saltiness.
Broccoli florets (4 cups, chopped small): The superstar ingredient that provides color, bite, and all those nutritious, cozy vibes.
Shredded carrots (1 cup): Bring subtle sweetness and lovely color ribbons throughout the soup.
Salt (1/2 teaspoon): Essential for pulling all the flavors together just right.
Black pepper (1/4 teaspoon): Adds a gentle heat that brightens up the soup.
Paprika (1/4 teaspoon, optional): A hint of smokiness and depth—highly recommended for another layer of flavor.
Shredded sharp cheddar cheese (2 cups): The “cheddar” in Broccoli Cheddar Soup—choose sharp cheddar for extra tang and cheesy goodness.

How to Make Broccoli Cheddar Soup

Step 1: Sauté the Aromatics

Start by melting the butter in a large pot over medium heat. Once it’s bubbling, add the diced onion and let it soften for 3 to 4 minutes—this is the start of your soup’s flavor foundation. Toss in the minced garlic and cook for another minute until wonderfully fragrant.

Step 2: Create the Roux

Sprinkle the flour into the pot and stir constantly for about 2 minutes. This step cooks out the raw flour taste and helps thicken the soup later, so don’t rush it. You’ll see the mixture turn into a pale golden paste—perfect!

Step 3: Add the Liquids

Slowly whisk in the half-and-half (or whole milk) and the chicken or vegetable broth. Whisk steadily as you pour, ensuring everything combines into a smooth, creamy mixture. Bring it up to a gentle simmer—things are starting to get delicious now!

Step 4: Cook the Vegetables

Stir in the chopped broccoli, shredded carrots, salt, pepper, and that dash of paprika if you like a little extra flavor. Cover and let the soup simmer gently for 15 to 20 minutes, or until the veggies are tender and brimming with flavor.

Step 5: Add the Cheese

Take the pot off the heat before adding the shredded sharp cheddar cheese. Stir well until all the cheese melts smoothly into the soup, creating that signature creamy texture that defines Broccoli Cheddar Soup. If you prefer a silky, restaurant-style finish, use an immersion blender to puree part or all of the soup right in the pot.

Step 6: Serve Warm

Ladle the Broccoli Cheddar Soup into bowls while it’s still steaming and luscious. It’s wonderful as is, or with a hunk of crusty bread on the side for maximum comfort.

How to Serve Broccoli Cheddar Soup

Garnishes

For a finishing touch, sprinkle your Broccoli Cheddar Soup with extra shredded cheddar, cracked pepper, or even a few homemade croutons. A fresh sprinkle of chopped parsley or chives adds color and a subtle hint of freshness.

Side Dishes

This soup shines alongside a simple green salad tossed in vinaigrette, or with thick slices of buttered toasted sourdough. For a heartier meal, serve it alongside baked potatoes or as the starter to a cozy dinner spread.

Creative Ways to Present

Ladling the soup into a hollowed-out bread bowl instantly takes it over the top! For a fun twist, serve tiny portions in espresso cups as a party appetizer, or swirl a bit of cream on top for a pretty marbled effect.

Make Ahead and Storage

Storing Leftovers

Let your leftover Broccoli Cheddar Soup cool down completely, then transfer it to an airtight container. It’ll keep beautifully in the fridge for up to four days, making it a perfect lunch or quick dinner option. The flavors deepen a bit overnight, so you might even enjoy it more the next day!

Freezing

If you want to save some for later, Broccoli Cheddar Soup freezes well—just cool the soup fully and store it in freezer-safe containers (leave a little space for expansion). When you’re ready for more, let it thaw in the fridge overnight. Be aware the texture might change slightly after freezing because of the dairy, but it’s still delicious.

Reheating

For best results, reheat Broccoli Cheddar Soup gently on the stovetop over low heat, stirring often to prevent the cheese from separating. You can microwave individual portions—just use a lower power setting and stir between intervals for even warmth.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli works just as well as fresh in Broccoli Cheddar Soup. No need to thaw—just toss it in and simmer until tender.

How can I make this soup gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free flour blend or use cornstarch (make a slurry with cold broth or water first). The texture will still be creamy and satisfying!

Can I make Broccoli Cheddar Soup vegan?

Yes, you can! Use vegan butter or olive oil, non-dairy milk, vegetable broth, and a plant-based shredded cheddar cheese. The soup will still deliver creamy, cheesy comfort without any dairy.

Why did my cheese clump or turn grainy?

For smooth cheese, always remove the pot from the heat before stirring it in. Sudden high heat can cause cheese to seize or become grainy, so keep things gentle and stir until fully melted.

How do I thicken my soup if it’s too thin?

If Broccoli Cheddar Soup seems too runny, just let it simmer uncovered for a few more minutes until it reaches your preferred thickness. Or, mash some of the veggies against the side of the pot for natural creaminess.

Final Thoughts

This Broccoli Cheddar Soup isn’t just a recipe—it’s a bowlful of warmth, nostalgia, and pure cheesy bliss. I hope you’ll give it a try and make it a repeat favorite in your kitchen. Don’t be surprised if everyone wants seconds!

Broccoli Cheddar Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy goodness of this comforting Broccoli Cheddar Soup, a classic favorite that combines tender broccoli, savory cheddar cheese, and a hint of spices for a perfect bowl of warmth.

Ingredients

Scale

4 tablespoons butter

1 small onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour

2 cups half-and-half or whole milk

3 cups low-sodium chicken or vegetable broth
4 cups broccoli florets, chopped small
1 cup shredded carrots
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
2 cups shredded sharp cheddar cheese

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Instructions

In a large pot over medium heat, melt the butter. Add the diced onion and cook for 3–4 minutes until softened.
Stir in the garlic and cook for 1 minute more.
Sprinkle in the flour and stir constantly for 2 minutes to create a roux. Gradually whisk in the half-and-half and broth until smooth.
Bring to a simmer and add the broccoli, carrots, salt, pepper, and paprika. Cover and simmer for 15–20 minutes, or until the vegetables are tender.
Remove from heat and stir in the cheddar cheese until melted and smooth.
For a smoother texture, use an immersion blender to blend part or all of the soup. Serve warm with crusty bread or a side salad.