There’s nothing quite like a warm, creamy bowl of broccoli cheddar soup to comfort your soul and satisfy your cravings. With rich, cheesy goodness and tender bites of broccoli in every spoonful, this soup is the perfect blend of indulgence and nourishment. Whether you’re cozied up on a chilly day or just need a quick and easy meal that feels like a hug in a bowl, trust me—this one’s a keeper.
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Why You’ll Love This Recipe
Creamy and Comforting: A velvety cheese sauce hugs every bite of tender broccoli, making it the ultimate comfort food.
Easy to Make: No complicated steps—just simple ingredients coming together effortlessly.
Budget-Friendly: Uses pantry staples and everyday ingredients, so no need for a grocery run.
Quick and Satisfying: Ready in under 30 minutes, perfect for weeknights or meal prep.
Customizable: Adjust the consistency, cheese blend, or even add protein to make it your own.
Ingredients in Broccoli Cheddar Soup
The magic of this soup lies in its rich, cheesy base combined with fresh, vibrant broccoli. Let’s break it down:
Butter: Creates a rich base and adds a silky texture.
Onion & Garlic: Adds depth and aromatic flavor to the soup.
Flour: Helps thicken the soup for a luxuriously creamy texture.
Chicken or Vegetable Broth: Provides a flavorful foundation and enhances the taste.
Broccoli Florets: The star ingredient, bringing fresh, earthy goodness to every bite.
Heavy Cream & Milk: The perfect combination for a creamy, smooth consistency.
Cheddar Cheese: Sharp cheddar gives this soup its signature bold, cheesy flavor.
Seasonings: A touch of salt, pepper, and a pinch of nutmeg bring out the best flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Sauté the Aromatics: Melt butter in a large pot over medium heat. Add onions and garlic, cooking until fragrant and softened.
Make the Roux: Sprinkle in flour and whisk continuously for a minute to cook out the raw taste. This step helps create the soup’s creamy base.
Add the Broth & Simmer: Slowly pour in the broth, whisking to combine. Bring to a gentle simmer, letting the flavors meld together.
Cook the Broccoli: Add broccoli florets and let them simmer until tender, about 10 minutes.
Blend for a Smooth Texture (Optional): If you prefer a smoother soup, use an immersion blender to puree some of the broccoli while leaving a few chunky bits for texture.
Add Dairy & Cheese: Lower the heat and stir in heavy cream, milk, and shredded cheddar. Stir until the cheese is fully melted and the soup is creamy.
Season & Serve: Taste and adjust seasoning as needed. Serve warm with extra cheese on top!
How to Serve Broccoli Cheddar Soup
With Crusty Bread: A slice of warm, toasted bread is perfect for dipping. In a Bread Bowl: Elevate the experience by serving it in a hollowed-out bread bowl. With a Side Salad: A crisp green salad adds freshness and balance. With Extra Cheese: A sprinkle of extra cheddar on top makes it even more indulgent. With Crispy Bacon: For an added crunch and smoky flavor, top with crumbled bacon.
Additional Tips
Use Fresh or Frozen Broccoli: Both work great, so use whatever you have on hand. Shred Your Own Cheese: Pre-shredded cheese has anti-caking agents that can affect the texture. Control the Thickness: Add more broth for a thinner soup or simmer longer for a thicker consistency. Make it Healthier: Swap heavy cream for half-and-half or use less cheese. Store Leftovers: Keep in an airtight container in the fridge for up to 3 days. Reheat gently to avoid separation.
FAQ Section
Q1: Can I use pre-shredded cheese?
A1: It’s best to shred your own for a smoother, creamier soup. Pre-shredded cheese contains additives that can make the soup grainy.
Q2: How can I make this soup vegetarian?
A2: Simply use vegetable broth instead of chicken broth.
Q3: Can I freeze broccoli cheddar soup?
A3: Yes, but dairy-based soups can separate when frozen. Reheat slowly and whisk to recombine.
Q4: How do I reheat leftovers?
A4: Warm on low heat, stirring often. Avoid boiling to prevent curdling.
Q5: Can I make this soup gluten-free?
A5: Yes! Substitute the flour with cornstarch or a gluten-free flour blend.
Q6: How do I thicken my soup?
A6: Simmer longer, add more cheese, or mix a little cornstarch with water and stir it in.
Q7: Can I make this in a slow cooker?
A7: Yes! Sauté onions and garlic first, then add all ingredients except dairy and cheese. Cook on low for 4-6 hours, then stir in cheese and cream before serving.
Q8: What cheese works best for this soup?
A8: Sharp cheddar is classic, but a mix of cheddar, gouda, or parmesan can add depth.
Q9: Can I add other veggies?
A9: Absolutely! Carrots, cauliflower, or spinach make great additions.
Q10: What’s the best way to blend the soup?
A10: An immersion blender is easiest, but a standard blender works too—just blend in batches and be careful with the hot liquid.
Final Thoughts
Broccoli cheddar soup is the ultimate cozy, feel-good meal that’s perfect for any time of year. It’s creamy, cheesy, and packed with flavor what’s not to love? Give it a try and let me know your favorite way to enjoy it!
Print
Broccoli Cheddar Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy, comforting Broccoli Cheddar Soup is a classic that you can enjoy year-round! Packed with fresh broccoli, sharp cheddar, and a rich, flavorful broth, it’s perfect for lunch or dinner.
Ingredients
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 3 tablespoons flour (all-purpose, whole wheat, or gluten-free)
- 3 cups low-sodium chicken or vegetable broth
- 1 cup fat-free milk
- 1/4 teaspoon kosher salt
- Fresh black pepper, to taste
- 6 cups broccoli florets, chopped (about 2 heads)
- 1 1/4 cups shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Finely chop the onion, carrot, celery, and garlic using a chopper or mini food processor.
- In a large pot or Dutch oven, melt the butter over low heat. Add the chopped vegetables, salt, and pepper. Sauté for about 5 minutes until soft.
- Stir in the flour to create a roux, cooking for 2 minutes to remove the raw flour taste.
- Gradually whisk in the broth, ensuring there are no lumps.
- Add the milk and increase heat to high. Once it reaches a boil, stir in the broccoli florets and Parmesan cheese.
- Reduce heat to low and cook uncovered for about 10 minutes until the broccoli is tender.
- Use an immersion blender to partially blend the soup, or remove 1-2 cups, blend separately, and return to the pot to thicken.
- Stir in the shredded cheddar cheese until melted and smooth. Adjust seasoning if needed and serve hot.
Notes
- For extra creaminess, use whole milk or a splash of heavy cream.
- Swap cheddar for a mix of cheeses like gouda or gruyère for a different flavor.
- Serve with crusty bread or a side salad for a complete meal.
Nutrition
- Serving Size: broccoli cheddar soup, easy broccoli soup, healthy soup recipes, homemade recipes, fine dining recipes, healthy recipes easy, quick dinner ideas
- Calories: 242 kcal
- Sugar: 5g
- Sodium: 480 mg
- Fat: 12.5 g
- Saturated Fat: 7g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 12.5 g
- Cholesterol: 30mg