Few dishes capture the essence of comfort food quite like Broccoli Cheddar Soup. Rich, creamy, and loaded with tender broccoli and melted cheddar cheese, this soup is both satisfying and nourishing. Whether served in a bread bowl, with a slice of crusty baguette, or on its own, it’s the kind of meal that makes you feel warm and cozy from the very first spoonful.
I love making this recipe on chilly evenings—it’s quick, simple, and always a hit. Once, I tried using almond milk instead of cream for a lighter version, and it still turned out beautifully creamy. The balance between the sharp cheddar and fresh broccoli makes this soup irresistible. It’s perfect for a weeknight dinner, a lunch meal prep, or even as a side dish for a bigger family feast.
Why You’ll Love This Recipe
This Broccoli Cheddar Soup is everything a comfort meal should be—rich, velvety, and full of flavor. It’s surprisingly simple to make and uses basic ingredients you probably already have in your kitchen. The cheddar cheese gives it a sharp, tangy flavor that perfectly complements the freshness of the broccoli, while the creamy base ties it all together. It’s the kind of soup that tastes like it came from a café but takes less than an hour to make at home.
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Broccoli Cheddar Soup: A Creamy, Comforting Classic Made Easy
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy, comforting soup made with fresh broccoli, sharp cheddar cheese, and a rich, velvety base — perfect for a cozy lunch or dinner.
Ingredients
- 4 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets (about 1 large head)
- 1 cup grated carrots
- 3 cups low-sodium chicken or vegetable broth
- 2 cups half-and-half or whole milk
- ¼ cup all-purpose flour
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- Pinch of nutmeg (optional)
Instructions
- In a large pot, melt butter over medium heat. Add onion and cook for 3–4 minutes until softened. Add garlic and cook for another 1 minute.
- Whisk in flour and cook for 1–2 minutes, stirring constantly, to create a roux.
- Gradually pour in the broth while whisking to prevent lumps. Add half-and-half or milk and stir until smooth.
- Add chopped broccoli, carrots, salt, pepper, and paprika. Simmer uncovered for 15–20 minutes, stirring occasionally, until the vegetables are tender.
- Use an immersion blender to blend part of the soup (or transfer half to a blender) to achieve a creamy but slightly chunky texture.
- Reduce heat to low and stir in the shredded cheddar cheese until melted and smooth. Do not boil after adding cheese.
- Taste and adjust seasoning, adding nutmeg if desired. Serve warm.
Notes
- Use sharp or extra-sharp cheddar for the best flavor.
- For a thicker soup, simmer longer or add more cheese.
- Vegetable broth can be used for a vegetarian version.
- This soup pairs perfectly with crusty bread or a bread bowl.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Broccoli florets – The star of the dish. Fresh or frozen both work; they add color, texture, and earthy flavor.
Cheddar cheese – Sharp cheddar gives the soup its bold, tangy flavor and creamy texture when melted.
Butter – Creates a rich base for the roux, giving the soup its smooth consistency.
All-purpose flour – Combined with butter, it thickens the soup to that perfect creamy texture.
Onion – Adds a sweet and savory depth to the flavor base.
Garlic – Enhances the aroma and adds a subtle warmth.
Carrots – Bring a hint of sweetness and color contrast to the soup.
Chicken or vegetable broth – Provides the liquid base and enhances flavor; use vegetable broth for a vegetarian version.
Heavy cream or half-and-half – Makes the soup rich and luscious.
Milk – Lightens the soup slightly and balances the richness of the cream.
Salt and black pepper – Essential for seasoning and bringing all the flavors together.
Nutmeg (optional) – Adds a subtle warmth that enhances the cheese and creaminess beautifully.
Directions
- Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3–4 minutes. Add garlic and cook for another minute.
- Make the roux: Stir in the flour and cook for 1–2 minutes, whisking constantly until it forms a smooth paste.
- Add the liquids: Gradually pour in the chicken or vegetable broth, whisking to prevent lumps. Add milk and bring the mixture to a gentle simmer.
- Add vegetables: Stir in the chopped broccoli and shredded carrots. Reduce heat to medium-low, cover, and cook for 15–20 minutes until the broccoli is tender.
- Blend the soup: For a smoother texture, use an immersion blender to puree part of the soup, leaving some chunks for texture (or blend half the soup in a blender and return it to the pot).
- Add the cheese and cream: Lower the heat and stir in the heavy cream, followed by the shredded cheddar cheese. Stir until melted and smooth. Season with salt, pepper, and nutmeg if desired.
- Serve: Ladle into bowls and top with extra shredded cheese or croutons for garnish.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 to 6 people and takes about 45 minutes total—15 minutes for prep and 30 minutes for cooking. It’s perfect for cozy lunches or family dinners.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat on the stovetop or in the microwave, adding a splash of milk or broth to loosen if needed. This soup can be frozen for up to 2 months, though it’s best reheated slowly to maintain creaminess.
Variations and Customizations
Lighter Version
Replace heavy cream with half-and-half or milk for a lower-calorie version that’s still creamy.
Extra Cheesy Soup
Add an extra cup of cheddar or a handful of mozzarella for an even richer flavor.
Vegan Option
Use plant-based butter, non-dairy milk, and vegan cheddar-style cheese for a completely dairy-free soup.
Spicy Kick
Add a pinch of cayenne pepper or diced jalapeños for a touch of heat.
Loaded Broccoli Cheddar Soup
Top with crispy bacon bits, chives, and a dollop of sour cream for a loaded baked potato-style twist.
Chunky Style
Skip the blending step and leave the broccoli florets whole for a heartier, rustic texture.
FAQs
1. Can I use frozen broccoli for this soup?
Yes, just thaw and drain it first before adding to the soup.
2. What type of cheddar works best?
Sharp or extra-sharp cheddar melts beautifully and gives the best flavor.
3. Why did my cheese clump?
Adding cheese to very hot liquid can cause it to separate. Lower the heat before stirring it in.
4. Can I make this soup gluten-free?
Yes, use cornstarch or gluten-free flour in place of all-purpose flour.
5. How can I make it vegetarian?
Use vegetable broth instead of chicken broth.
6. Can I add other vegetables?
Absolutely! Cauliflower, potatoes, or even zucchini blend nicely into the soup.
7. How can I make it thicker?
Simmer longer to reduce or add an extra tablespoon of flour to the roux.
8. Can I make this soup in advance?
Yes, it reheats very well and tastes even better the next day.
9. Can I freeze Broccoli Cheddar Soup?
Yes, but thaw it in the refrigerator overnight and reheat gently to maintain texture.
10. What can I serve with this soup?
It pairs beautifully with crusty bread, garlic toast, or a simple green salad.
Conclusion
Broccoli Cheddar Soup is a timeless comfort dish that’s creamy, cheesy, and full of wholesome goodness. With just a handful of ingredients and minimal effort, you can create a café-style meal right in your kitchen. Whether you enjoy it smooth or chunky, light or extra rich, this soup is pure satisfaction in a bowl—warm, cozy, and perfect for any time you need a comforting meal.
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