If you love cozy, comforting soups that feel like a warm hug in a bowl, this Broccoli Cheddar Soup Recipe is going to be your new best friend. I absolutely love how this soup marries the sharpness of cheddar with tender broccoli in a creamy, velvety base. It’s perfect for chilly evenings when you want something nourishing, satisfying, and easy to whip up.
When I first tried this Broccoli Cheddar Soup Recipe, I was amazed at how simple ingredients could come together to create such a rich and flavorful dish. You’ll find that it hits all the right notes—savory, creamy, and just the right amount of cheesy—making it an instant family favorite that’s ideal for lunch, dinner, or even serving at a casual get-together.
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples that you probably already have on hand, making it quick and accessible.
- Creamy, Not Heavy: Creamy texture without feeling overly rich or heavy thanks to the balance of milk and cheese.
- Family Favorite: My family goes crazy for this soup, and it’s a great way to sneak in veggies like broccoli and carrot.
- Versatile and Customizable: Easily adapted to suit dietary needs or to use whatever veggies you have on hand.
Ingredients You’ll Need
The ingredients for this Broccoli Cheddar Soup Recipe come together beautifully to create a depth of flavor that’s both rich and fresh. When shopping, look for fresh broccoli florets and sharp cheddar cheese to really elevate the taste.
- Unsalted butter: Using unsalted lets you control the saltiness throughout the soup.
- Yellow onion: Adds sweetness and aroma when sautéed—key for a flavorful base.
- Sea salt: A little goes a long way to boost flavors, so season gradually.
- Freshly ground black pepper: Adds a subtle kick and warmth to the soup.
- Garlic cloves: Fresh garlic gives a fragrant, savory depth that’s hard to beat.
- All-purpose flour: Helps thicken the soup to that perfect creamy consistency.
- Whole milk or unsweetened almond milk: Whole milk adds creaminess, but almond milk works if you want a dairy-free option.
- Vegetable broth: A flavorful base that’s lighter than chicken broth and perfect for vegetarians.
- Broccoli florets: Fresh is best; chop them into bite-sized pieces for even cooking.
- Carrot: Adds a touch of natural sweetness and vibrant color to the soup.
- Dijon mustard: Just a hint brightens the flavor and balances the richness.
- Shredded cheddar cheese: The star of the show—make sure it’s freshly shredded for best melting and flavor.
- Homemade croutons (optional): Crunchy topping adds texture and extra yum.
Variations
I like to mix things up sometimes with this Broccoli Cheddar Soup Recipe, and you should too! It’s so versatile that you can easily tailor it to suit your family’s preferences or what’s in your fridge.
- Adding bacon bits: I discovered this trick when craving smoky flavor—crispy bacon on top adds a delightful crunch and savory punch.
- Using different cheese: Swap cheddar for gouda or fontina for a creamier texture and a different flavor profile.
- Make it vegan: Use plant-based butter, almond milk, and vegan cheese; it’s surprisingly good and dairy-free!
- Throw in extra veggies: Sometimes I toss in cauliflower or zucchini to stretch the soup and add more nutrition.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter over medium heat in a large pot. Add the chopped onion, sea salt, and freshly ground pepper. Stir occasionally, cooking for about 5 minutes until the onions soften and become translucent. This step builds the flavor foundation, so don’t rush it. Once soft, add garlic and cook for about one more minute—you’ll start smelling those wonderful aromas filling your kitchen already!
Step 2: Make the Roux and Add Milk
Sprinkle the flour over the softened onions and garlic, whisking continuously to avoid lumps. Cook for 1-2 minutes until the flour turns a beautiful golden color—that nutty scent is what you want. Slowly pour in the milk while whisking nonstop to keep things smooth. This step thickens the soup and creates the creamy texture that’s so crave-worthy.
Step 3: Add Broth, Veggies, and Simmer
Pour in the vegetable broth, then add chopped broccoli, julienned carrot, and Dijon mustard. Stir everything together, bring to a simmer, then cover and let it cook gently for 15-20 minutes until the broccoli is tender but still bright green. You’ll want to keep an eye on the heat; too high and you risk overcooking the veggies or scorching the soup.
Step 4: Stir in Cheddar Cheese
Gradually add the shredded cheddar cheese a handful at a time, stirring after each addition until fully melted before adding more. This slow process ensures your soup stays silky and creamy instead of clumpy. Taste and adjust seasoning with salt and pepper if needed. Now you have that classic cheesy, comforting soup ready to enjoy!
Pro Tips for Making Broccoli Cheddar Soup Recipe
- Freshly Shred Your Cheese: Pre-shredded cheese often contains anti-caking agents that can affect melting; shredding fresh cheddar makes your soup creamier.
- Don’t Overcook Broccoli: Keep an eye on the simmer time to avoid mushy broccoli—bright green and tender is the goal.
- Whisk to Prevent Lumps: Continual whisking when adding flour and milk ensures a smooth, lump-free texture every time.
- Adjust Thickness: If your soup gets too thick, thin it with a splash of broth or milk before serving to get the perfect consistency.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
I love topping my Broccoli Cheddar Soup with homemade croutons for a delightful crunch, and sometimes a sprinkle of freshly chopped chives or a drizzle of extra sharp cheddar melted on top. A dash of hot sauce or a swirl of sour cream can also add a nice zing if you’re feeling adventurous.
Side Dishes
Pair this soup with crusty bread like a warm baguette or garlic bread for dipping. A simple side salad with a tangy vinaigrette complements the rich soup well and adds a fresh balance to your meal.
Creative Ways to Present
For special occasions, I’ve served this soup in mini bread bowls, which instantly make the meal feel festive and fun. Another idea is layering the soup in clear mugs or jars for a visually appealing presentation that’s great for lunch parties or potlucks.
Make Ahead and Storage
Storing Leftovers
I store leftover Broccoli Cheddar Soup in airtight containers in the fridge for up to 3 days. It holds up really well, and the flavors actually deepen after a day, making leftovers even tastier!
Freezing
Freezing this soup is possible, but I recommend freezing before adding the cheese. Cheese can change texture when frozen, so add fresh cheddar after thawing and reheating. I learned this the hard way but now it works perfectly every time.
Reheating
Gently reheat on the stove over low to medium heat, stirring often to keep the soup smooth and prevent burning. If it’s too thick after reheating, stir in a bit of milk or broth to loosen it up to your preferred consistency.
FAQs
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Can I use frozen broccoli for this Broccoli Cheddar Soup Recipe?
Yes! Frozen broccoli works well if fresh isn’t available. Just lower the simmer time slightly since frozen broccoli cooks faster. Be sure to thaw it a bit to avoid watering down the soup.
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Is it possible to make this soup gluten-free?
Absolutely. Swap the all-purpose flour for a gluten-free flour blend or cornstarch for thickening. Just whisk it in carefully to avoid lumps, and this Broccoli Cheddar Soup Recipe will be gluten-free and delicious.
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How can I make this soup creamier without using heavy cream?
Using whole milk and plenty of sharp cheddar cheese creates a naturally creamy texture without needing heavy cream. You can also use a bit of grated potato or cream cheese for extra richness, but it’s not necessary.
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Can I prepare this soup in advance?
Yes, you can prepare the base a day ahead and simply reheat and add the cheese before serving. This allows the flavors to meld overnight, making your Broccoli Cheddar Soup Recipe even more flavorful.
Final Thoughts
This Broccoli Cheddar Soup Recipe holds a special place in my heart because it’s that perfect mix of simple ingredients and comforting flavors that always hit the spot. I hope you give it a try—you’ll enjoy the creamy, cheesy goodness as much as my family does, and it’s a wonderful way to sneak in some veggies while indulging in something tasty. Consider this your go-to soup for cool nights or anytime you crave a bit of warmth. Happy cooking, friend!
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 comforting Broccoli Cheddar Soup combines tender broccoli florets and sweet carrots in a creamy, cheesy base made with cheddar cheese and infused with hints of garlic and Dijon mustard. Perfectly thickened with a roux of butter and flour, this soup is warm, hearty, and ideal for a satisfying lunch or dinner. Optionally served with crispy homemade croutons for added texture.
Ingredients
Main Ingredients
- 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
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- 1/2 teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
Optional Garnish
- Homemade croutons, for serving
Instructions
- Sauté 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 while stirring for about 5 minutes, or until the onion becomes soft and translucent.
- Add garlic and flour: Stir in the chopped garlic cloves and cook for an additional 1 minute to release their aroma. Then sprinkle the all-purpose flour over the mixture and whisk continuously for 1 to 2 minutes until the flour is golden, which helps cook out the raw flour taste and starts the roux base.
- Create soup base: Slowly pour in the whole milk (or almond milk) while whisking vigorously to prevent lumps. This will form a creamy base for the soup.
- Add vegetables and seasoning: Stir in the vegetable broth, chopped broccoli florets, julienned carrot, and Dijon mustard, mixing everything evenly. Bring the mixture to a simmer.
- Simmer soup: Allow the soup to simmer gently for 15 to 20 minutes until the broccoli and carrot are tender, making sure to stir occasionally to prevent sticking.
- Incorporate cheese: Gradually add the shredded cheddar cheese in small batches into the hot soup, stirring well after each addition until fully melted and the soup becomes creamy and smooth.
- Finish and serve: Taste and adjust seasoning with salt and pepper as needed. Serve the soup hot, optionally garnished with crispy homemade croutons for added crunch.
Notes
- For a dairy-free version, use unsweetened almond milk and a dairy-free cheese alternative.
- To make homemade croutons, cube bread, toss with olive oil, salt, and pepper, then bake at 375°F (190°C) until crispy.
- For extra thickness, you can blend a portion of the soup with an immersion blender before adding cheese.
- Adjust the amount of Dijon mustard to your taste preferences for a subtle tang.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of milk to loosen consistency.
Nutrition
- Serving Size: 1 cup (approx. 245g)
- Calories: 280 kcal
- Sugar: 5g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
