Creamy Broccoli Cheddar Soup made with fresh broccoli, sharp cheddar, and a touch of half & half. Comfort food at its best!
Broccoli Cheddar Soup always takes me back to lazy Sundays when my family would pile into our favorite little café downtown. You know the kind—quirky decor, mismatched chairs, and that signature bread bowl filled to the brim with steaming soup. I’d always order the Broccoli Cheddar. There was something magical about the way it hugged you from the inside out, especially on those gray, rainy days.
Fast forward to now, and I’ve become the soup maker in my house. After one too many failed attempts at recreating that café magic (one batch literally tasted like flour water), I finally figured out how to make my own version. Spoiler: it’s even better than the original.
This Broccoli Cheddar Soup isn’t just food; it’s a mood. It’s what I make when I’m craving warmth, coziness, or just a moment to pause and enjoy life. Plus, it’s so quick and easy that even a weeknight doesn’t feel like a stretch. Ready to make your kitchen smell amazing?
Why You’ll Love This Broccoli Cheddar Soup Recipe?
Here’s why this soup is about to be your go-to comfort food:
- Quick Comfort: You can whip this up in just 30 minutes. Seriously.
- Creamy Dreamy: It’s velvety, cheesy, and everything you want in a cozy bowl of soup.
- Veggie-Packed: Broccoli and carrots make this as nutritious as it is delicious (win-win, right?).
- Customizable: Prefer it chunkier? Go for it. Want it extra cheesy? Add more cheddar!
- Family Favorite: My kids love it, and they know their comfort food.
Ingredient Notes:
This recipe uses simple, everyday ingredients, but they each play a big role:
- Butter: The base for sautéing and that rich, buttery flavor we all love.
- Onion and Garlic: These add depth and an irresistible aroma.
- Flour: It’s the magic thickener that turns broth into creamy soup.
- Chicken or Vegetable Stock: The backbone of the soup—low-sodium is best so you can control the seasoning.
- Broccoli: Fresh or frozen works here, but fresh gives you the best texture.
- Carrots: Adds a hint of sweetness and pops of color.
- Half & Half: Creamy without being overly heavy. You can use milk or cream if that’s what you’ve got.
- Cheddar Cheese: Go for sharp cheddar for bold flavor, but mild or medium will work too.
Pro Tip: Always grate your cheese fresh. Pre-shredded cheese doesn’t melt as smoothly because of anti-caking agents, and trust me, you want that perfect melt.
How To Make Broccoli Cheddar Soup?
Step 1. Sauté the Onion and Garlic
Start by melting butter in a big pot over medium heat. Toss in the chopped onion and cook until it’s soft and golden, about 3-4 minutes. Stir in the garlic and let it cook for another minute. The smell at this stage? Pure heaven.
Step 2. Make the Roux
Sprinkle the flour over the onion and garlic mixture, whisking constantly for about 2 minutes. It’ll look like a paste—don’t panic, that’s exactly what you want.
Step 3. Add Broth and Veggies
Pour in the stock slowly while whisking to avoid lumps. Add the chopped broccoli, grated carrots, salt, pepper, and a pinch of paprika or nutmeg if you’re feeling adventurous. Bring it to a boil, then lower the heat and let it simmer for 15 minutes. The broccoli should be tender but not mushy.
Step 4. Stir in Cream and Cheese
Reduce the heat to low and stir in the half & half. Slowly add the grated cheddar, a handful at a time, stirring until it melts completely. This is when your soup transforms into creamy, cheesy bliss.
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Step 5. Taste and Adjust
Taste your soup and adjust the seasoning. Need more salt? A little extra cheese? Go for it—it’s your soup, after all.
Step 6. Serve and Enjoy
Ladle the soup into bowls and serve with crusty bread. Or, if you’re feeling nostalgic, hollow out a bread bowl and pour the soup inside. Either way, it’s perfection.
Storage Options:
This soup makes great leftovers—if you have any left!
- Fridge: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
- Freezer: You can freeze it, but dairy-based soups can change texture when thawed. If you do freeze it, thaw overnight in the fridge and reheat slowly, whisking to bring it back together.
Variations and Substitutions:
Feeling creative? Here’s how to switch it up:
- Cheese Swap: Try Gruyere, Monterey Jack, or a mix of cheeses for a different flavor.
- Extra Veggies: Add cauliflower, spinach, or even zucchini for more nutrients.
- Spices: A pinch of cayenne adds a nice kick, or use smoked paprika for a subtle depth.
- Lighten It Up: Use milk instead of half & half for a lighter version.
What to Serve with Broccoli Cheddar Soup?
This soup is practically begging for some sides:
- Bread: Crusty baguettes, garlic bread, or buttery dinner rolls for dipping.
- Salad: A fresh green salad with a tangy vinaigrette balances out the richness.
- Sandwiches: Pair it with a gooey grilled cheese for the ultimate comfort combo.
- Crackers: Crush some on top for a little crunch.
Frequently Asked Questions:
Can I make this soup ahead of time?
Absolutely. It reheats beautifully—just warm it slowly on the stovetop and give it a good stir.
Can I freeze this soup?
You can, but the texture might change slightly because of the dairy. Reheat slowly, and whisk it well to bring it back together.
How do I reheat it without it curdling?
Keep the heat low and stir frequently. If it thickens too much, add a splash of broth or milk to loosen it up.
Broccoli Cheddar Soup is more than just a meal—it’s a whole vibe. Whether you’re serving it on a cozy night in or making it for family dinner, it’s guaranteed to bring smiles. So, what do you think? Ready to give it a try? Let me know how it turns out, and if you added your own twist, I’d love to hear about it! Happy cooking!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Broccoli Cheddar Soup
Ingredients
- 4 tbsp. butter ½ stick
- ½ medium onion chopped
- 2-3 cloves garlic minced
- 4 tbsp. all-purpose flour c.
- 2 c. low-sodium chicken or vegetable stock
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp paprika or ground nutmeg optional
- 3 c. broccoli florets or 1 large head cut into small pieces
- 1 large carrot grated, julienned, or finely chopped
- 2 c. half & half or milk or light or heavy cream
- 8 ounces block grated cheddar cheese or 2 cups mild, medium, or sharp
Instructions
- Start by melting 4 tablespoons of butter in a large Dutch oven or pot, over medium-high heat. Add the onion. Cook for about 3 to 4 minutes until it becomes soft and lightly golden. Next incorporate the minced garlic. Sauté it for a minute.
- Now sprinkle 4 tablespoons of all-purpose flour into the pot. Continuously whisk for 1 to 2 minutes until the flour takes on a golden hue.
- After that pour in 2 cups of low sodium chicken or vegetable stock. Add the broccoli florets, grated carrot and season with 1 teaspoon of salt, ½ teaspoon of pepper. If desired you can also include a pinch (about ¼ teaspoon) of either paprika or ground nutmeg. Allow the mixture to come to a boil then reduce the heat to medium low and let it simmer for 15 minutes or until the broccoli and carrots are tender.
- Next stir in 2 cups of half & half or your preferred choice of milk or cream. Follow this up by adding around 8 ounces (2 cups) of cheddar cheese. Let everything simmer together until the cheese melts completely for one minute. Taste your soup. Adjust any seasoning if necessary.
- Finally serve this comforting broccoli cheddar soup with some toasted bread on the side. Enjoy it in a delightful bread bowl, for an extra cozy dining experience.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
