Broccoli Cheddar Soup Recipe
There s something incredibly cozy about a bowl of broccoli cheddar soup on a chilly day, isn t there? This Broccoli Cheddar Soup Recipe hits that perfect spot between creamy comfort and a veggie-packed meal. Every time I make it, the sharp cheddar melts into the soup, hugging vibrant broccoli chunks in the most satisfying way. It s one of those dishes you want to dive into with a warm crusty bread on the side.
What makes this Broccoli Cheddar Soup Recipe really special is how simple ingredients come together to create such a rich and flavorful soup. Whether you re making it for a weeknight dinner or a casual gathering, it always impresses without needing a ton of fuss. Plus, with a few handy tips I ve picked up over time, I ll make sure your soup turns out perfectly creamy and smooth every time.
Why You’ll Love This Recipe
- Creamy, Flavor-Packed Comfort: The sharp cheddar and seasoned broth create a rich, velvety base that s irresistibly delicious.
- Easy to Make at Home: Few ingredients and simple steps mean you ll have soup on the table in under an hour.
- Versatile for Any Occasion: Whether it’s a casual family dinner or a weekend potluck, this soup always shines.
- Customizable & Kid-Friendly: Simple swaps and milder seasoning options make it a hit with all ages.
Ingredients You’ll Need
Each ingredient here plays a key role in building layers of flavor and the perfect texture for this Broccoli Cheddar Soup Recipe. I always recommend fresh broccoli and sharp cheddar for the best taste, and a good quality chicken broth really elevates the soup.
- Salted Butter: For that silky base and to sauté the veggies with richness.
- Yellow Onion: Adds sweetness and depth; diced small for even cooking.
- Garlic Cloves: Fresh garlic brings a fragrant warmth that’s essential here.
- Carrots: I love them shredded to melt into the background sweetness.
- All Purpose Flour: To thicken the soup without lumps – don t skip the cooking step here!
- Chicken Broth: Use a good-quality broth or homemade for that savory backbone.
- Heavy Cream: Provides luscious creaminess; you can use half and half, but expect a thinner soup.
- Fresh Broccoli: The star veggie – chop into bite-sized pieces to cook just right.
- Sharp Cheddar Cheese: Freshly grated for the best melt and bold flavor punch.
- Lawry’s Seasoning Salt: A perfect blend of herbs and spices that lift the soup s flavor.
- Paprika: Adds a subtle smokiness and color.
- Black Pepper: Freshly ground is best, for a touch of heat.
- Nutmeg: Just a pinch for a surprising warmth that complements the cheese beautifully.
Variations
I love tweaking this Broccoli Cheddar Soup Recipe based on what I have on hand or my mood. Sometimes I swap veggies, other times I tone down the creaminess for a lighter bowl – feel free to adjust and make it yours.
- Vegetarian Version: Just swap chicken broth for vegetable broth, and you re good to go. I’ve found it still tastes rich and comforting.
- Spicy Kick: Add a pinch of cayenne or a dash of hot sauce if you like some heat – it warms the flavors up beautifully.
- Dairy-Free Swap: Use coconut cream or cashew cream in place of heavy cream and a vegan cheese alternative to keep it creamy without dairy.
- Extra Veggies: Try tossing in cauliflower or some steamed potatoes – I sometimes do this when I want a heartier soup.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Sautéing the Aromatics
Start by melting the butter over medium heat in a large pot. Once melted, add your diced yellow onions and season them with Lawry s seasoning salt, paprika, black pepper, and just a pinch of nutmeg. I like to let the onions cook until they become translucent – about 5 minutes – to bring out their natural sweetness. Then stir in the minced garlic and cook for about 2 minutes more, just until the garlic gets fragrant but not browned. This step builds the base flavor, so don t rush it!
Step 2: Building the Body of the Soup
Next, toss in the shredded carrots and give everything a good stir. The carrots add a subtle sweetness and help thicken the soup naturally. Sprinkle the flour evenly over the veggies and cook it in for 2-3 minutes, stirring constantly to avoid lumps. This ‘roux’ is the secret to a silky, creamy texture. Then slowly pour in the chicken broth and heavy cream, stirring well as you go – this keeps the consistency smooth and lump-free.
Step 3: Cooking the Broccoli and Thickening
Bring the pot up to a gentle boil, then add your chopped broccoli. Pop the lid on and lower the heat to simmer for about 15 minutes, stirring occasionally. You ll notice the soup starting to thicken and the broccoli softening but still holding its shape. It s the perfect moment to watch it closely – you want tender florets, not mushy ones. This step can make or break your soup texture, so keep an eye on it!
Step 4: Melting in the Cheese
Once your broccoli is tender and the soup has thickened nicely, turn the heat down to low. Slowly stir in the freshly grated sharp cheddar cheese, letting it melt gently into the soup – no need to rush here, just patient stirring until it s fully incorporated. Taste and add salt or pepper if you think it needs a little extra something. This is when the soup gets its beautiful cheesy richness that makes it so comforting.
Pro Tips for Making Broccoli Cheddar Soup Recipe
- Avoid Grainy Cheese: Use freshly grated cheddar instead of pre-shredded to ensure smooth melting and avoid clumps.
- Cook the Flour Properly: Let the flour cook for a full 2-3 minutes with the veggies to remove any raw taste and thicken the soup perfectly.
- Don t Overcook Broccoli: Keep broccoli tender-crisp to retain a nice texture instead of mushy, which can make the soup dull.
- Stir Cheese in Off Heat: Lowering the heat before adding cheese prevents it from breaking down and turning oily.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
I m a big fan of topping this soup with a little extra shredded cheddar and a sprinkle of freshly cracked black pepper. Sometimes I add crispy bacon bits or a swirl of sour cream for a little indulgence. Chopped fresh chives or green onions add a lovely fresh bite that contrasts beautifully with the creamy soup.
Side Dishes
I usually serve this Broccoli Cheddar Soup Recipe with toasted sourdough bread or a warm, crusty baguette to soak up every last drop. Occasionally, I ll pair it with a simple side salad with a light vinaigrette to balance out the richness. If you re feeling nostalgic, grilled cheese sandwiches make the perfect sidekick!
Creative Ways to Present
For special occasions, I love serving the soup in mini bread bowls – it makes everything feel extra cozy and fun. You can also garnish with edible flowers or swirl in a little pesto or chili oil for a stunning visual and flavor upgrade. Invite guests to customize their bowls with an array of toppings for an interactive meal experience.
Make Ahead and Storage
Storing Leftovers
After making your soup, let it cool completely before transferring to an airtight container. I store leftovers in the fridge for up to 3-4 days, and it reheats beautifully. Just give it a good stir after reheating because the cheese can settle a bit.
Freezing
I ve frozen broccoli cheddar soup with success, but I recommend holding back on adding cheese if you plan to freeze. Freeze the soup base first, then stir in the cheese when reheating to keep it creamy and fresh. Use freezer-safe containers and keep it for up to 2 months.
Reheating
Reheat gently on the stove over low heat, stirring frequently to prevent the soup from scorching. If it s too thick, add a splash of chicken broth or milk to loosen it up. Avoid microwaving unless you stir often to keep the texture smooth.
FAQs
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Can I make this Broccoli Cheddar Soup Recipe vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth. The soup will still have plenty of flavor, especially with the seasoning and sharp cheddar cheese.
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What can I use instead of heavy cream?
You can substitute heavy cream with half and half or whole milk for a lighter soup. Just keep in mind the soup won t be as thick and rich, but it’s still delicious.
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How do I prevent the soup from being grainy?
Using freshly grated sharp cheddar and cooking the flour properly are key. Avoid pre-shredded cheese, which often contains anti-caking agents that affect melting.
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Can I freeze this Broccoli Cheddar Soup?
Yes! Freeze before adding cheese for best results. Add the cheese fresh when reheating to maintain creaminess.
Final Thoughts
This Broccoli Cheddar Soup Recipe is one of those heartwarming dishes I return to whenever I want something comforting, nutritious, and deeply satisfying. It s a crowd-pleaser and forgiving in the kitchen, making it perfect for cooks of all skill levels. Trust me, once you try making it from scratch, you won t want store-bought soup again – it s that good. So grab your pot, gather your ingredients, and let s get cooking!
Print
Broccoli Cheddar Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy Broccoli Cheddar Soup is a comforting and delicious meal perfect for chilly days. Made with fresh broccoli, sharp cheddar cheese, and a rich base of butter, onions, garlic, carrots, chicken broth, and heavy cream, this soup is thick, cheesy, and full of flavor. The blend of spices adds warmth and depth, making it an ideal hearty lunch or dinner option.
Ingredients
Main Ingredients
- 1 Stick Salted Butter
- 1 Yellow Onion, Diced
- 6-7 Garlic Cloves, Minced
- 2 cups Carrots, Shredded
- 1/2 cup All Purpose Flour
- 4 cups Chicken Broth
- 4 cups Heavy Cream (can use half and half or whole milk, but the soup won’t be quite as thick)
- 5 cups Fresh Broccoli, Chopped
- 3 cups Freshly Grated Sharp Cheddar Cheese
Spices and Seasonings
- 1 tbsp Lawry’s Seasoning Salt
- 1 tsp Paprika
- 1 tbsp Black Pepper
- 1 Pinch Nutmeg
Instructions
- Melt Butter: Melt the butter in a large pot over medium heat to create the base for the soup.
- Sauté Onion and Seasonings: Add the diced onion and season with Lawry’s seasoning salt, paprika, black pepper, and nutmeg. Cook for about 5 minutes until the onion becomes translucent. Then add the minced garlic and cook for an additional 2 minutes until fragrant.
- Add Carrots: Stir in the shredded carrots to incorporate them into the aromatics.
- Add Flour: Stir in the all-purpose flour and cook it down for 2-3 minutes to create a roux, which will thicken the soup.
- Add Broth and Cream: Slowly pour in the chicken broth and heavy cream (or half and half), stirring constantly to ensure a smooth mixture.
- Simmer and Add Broccoli: Bring the soup to a gentle boil, then add the chopped broccoli. Stir to combine, cover with a lid, and simmer for about 15 minutes, stirring occasionally as the soup thickens and broccoli softens.
- Finish with Cheese: Once the soup is thick and broccoli is tender but not mushy, reduce the heat to low. Stir in the freshly grated cheddar cheese until fully melted and incorporated. Adjust salt and pepper to taste.
Notes
- For a thinner soup, substitute heavy cream with half and half or whole milk; however, thickness will slightly reduce.
- You can use vegetable broth instead of chicken broth for a vegetarian version, but omit the cheddar or choose a vegetarian cheese for strict vegetarians.
- If you prefer a smoother texture, puree part of the soup with an immersion blender before adding cheese.
- Freshly grated cheddar cheese melts better than pre-shredded and enhances flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
