If you ever crave a comforting, creamy bowl that warms both heart and soul, this Broccoli Cheddar Soup Recipe is an absolute must-try. Combining tender broccoli florets with sharp cheddar cheese in a luscious velvety broth, it’s the perfect dish to curl up with on a chilly day. Every spoonful delivers a delightful balance of fresh vegetables and rich, cheesy goodness that’s simply irresistible. Trust me, once you make this soup, you’ll want to keep this recipe close for all seasons.
Ingredients You’ll Need
This Broccoli Cheddar Soup Recipe uses simple, straightforward ingredients that come together to create layers of flavor, texture, and beautiful color. Each component plays an essential role — from the sweetness of carrots to the sharp tang of cheddar, every bite is a harmonious celebration of taste.
- Salted butter: Provides a rich base and depth of flavor to sauté the vegetables perfectly.
- Chopped yellow onion: Adds natural sweetness and foundation flavor when softened.
- Grated large carrot: Brings subtle sweetness and vibrant color to the soup.
- Minced garlic: Infuses the dish with an aromatic warmth and a punch of savoriness.
- All-purpose flour: Essential for thickening the soup into a creamy, velvety texture.
- Sea salt: Enhances all the flavors and balances the richness.
- Mustard powder: Introduces a gentle tang that brightens the cheese flavors.
- Nutmeg: Adds a subtle, warm spice note that complements the creamy broth.
- Whole milk or half-and-half: Provides creaminess and smooth body to the soup.
- Chicken or vegetable stock: Builds a savory broth that ties everything together perfectly.
- Chopped broccoli: Thickens the soup naturally while adding vibrant green color and fresh texture.
- Freshly grated Parmesan cheese: Adds sharp, nutty complexity for depth beyond the cheddar.
- Shredded extra-sharp cheddar cheese: The star ingredient that delivers bold cheesy flavor and gooey creaminess.
- Freshly cracked black pepper: Provides a little bite and contrast to the rich soup.
- Croutons (optional): Offer a crunchy topping to complement the creamy soup perfectly.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Sauté Vegetables
Start by melting the butter in a large pot over medium heat. Add the chopped onion and grated carrot, cooking gently until they become soft and fragrant, which usually takes about five minutes. Then, toss in the minced garlic and cook for another minute or two until the lovely aroma fills your kitchen. This step builds a flavorful foundation that really elevates your Broccoli Cheddar Soup Recipe.
Step 2: Make Roux
Sprinkle the flour, sea salt, mustard powder, and nutmeg evenly over the softened vegetables. Stir constantly while cooking for a minute or two until the mixture forms a smooth paste. This roux is your secret to creating that signature creamy texture without any lumps.
Step 3: Add Liquids
Slowly whisk in the milk or half-and-half, allowing the mixture to thicken gently. Keep stirring for about five minutes until it coats the back of a spoon beautifully. Don’t forget to remove the pot from heat briefly to add the chicken or vegetable stock, which introduces a savory depth that makes the soup so irresistible.
Step 4: Blend
With an immersion blender, carefully blend the soup right in the pot to create a smooth base. No immersion blender? No worries — just cool the mixture slightly and blend in batches in a stand blender. This creates that luxurious creaminess that’s simply a hallmark of any wonderful Broccoli Cheddar Soup Recipe.
Step 5: Add Broccoli
Stir in the chopped broccoli florets and let the soup simmer until the broccoli is perfectly tender, about 20 minutes. This step keeps the soup fresh and vibrant while allowing the broccoli to gently soften without losing its lovely color.
Step 6: Stir in Cheeses
Finally, fold in the Parmesan cheese and half of the shredded cheddar until melted. Then add the remaining cheddar, stirring slowly until the soup achieves mouthwatering creaminess. Season with freshly cracked black pepper for that final touch of flavor that rounds out this Broccoli Cheddar Soup Recipe perfectly.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
To make your Broccoli Cheddar Soup Recipe even more special, sprinkle some extra shredded cheddar or Parmesan on top, and consider adding crispy bacon bits or a swirl of sour cream. Fresh chives or parsley add a bright, fresh finish to the bowl that looks as good as it tastes.
Side Dishes
This soup pairs beautifully with crusty artisan bread or soft dinner rolls for dipping. A simple green salad with a tangy vinaigrette can also lighten things up and bring balance to the richness of the soup. Don’t forget some crunchy croutons for texture contrast that makes every bite more exciting.
Creative Ways to Present
For a fun presentation, serve the soup in hollowed-out bread bowls or mini cast-iron skillets for individual portions. You can drizzle a little hot sauce or chili oil on top if you enjoy a mild kick. Serving your Broccoli Cheddar Soup Recipe with a side of roasted garlic or caramelized onions adds layers of flavor that elevate the experience for guests.
Make Ahead and Storage
Storing Leftovers
This Broccoli Cheddar Soup Recipe keeps wonderfully in the refrigerator for up to three days. Make sure to store it in an airtight container to preserve the flavors and prevent it from absorbing other fridge odors. Give the soup a good stir before reheating, as some separation is natural.
Freezing
The soup freezes well, but because of the dairy content, it’s best to freeze it before adding the cheese. Freeze in individual portions to make defrosting easier. When ready to enjoy, thaw overnight in the fridge and then stir in the cheese as you reheat.
Reheating
Reheat your Broccoli Cheddar Soup Recipe gently over low-medium heat, stirring often to prevent scorching. Adding a splash of milk or stock while reheating helps restore its creamy texture. Avoid microwaving at high power, as that can cause the cheese to separate and turn grainy.
FAQs
Can I make this soup vegetarian?
Absolutely! Use vegetable stock instead of chicken stock to keep the soup vegetarian-friendly without compromising on flavor. The rich cheeses and seasonings make it hearty enough on their own.
What cheese works best besides cheddar?
Extra-sharp cheddar gives the signature tanginess, but you can mix in Gruyère, Monterey Jack, or even a bit of mozzarella for different textures and flavor nuances that still complement the broccoli beautifully.
How do I get the soup really creamy without it being too thick?
The key is balancing the roux and liquids and blending the base until smooth. Adding milk or half-and-half gradually while whisking ensures a creamy yet pourable consistency without clumping or heaviness.
Can I use frozen broccoli instead of fresh?
Yes! Frozen broccoli works well and can save prep time. Simply add it in the same step as fresh broccoli, but you might want to reduce the simmer time slightly to avoid overcooking.
Is this soup kid-friendly?
Definitely. Its mild, cheesy flavors appeal to kids, and blending the veggies makes it smooth and palatable. Pair with fun croutons or grilled cheese sandwiches to make mealtime a hit with little ones.
Final Thoughts
This Broccoli Cheddar Soup Recipe is pure comfort in a bowl, making it a go-to for cozy dinners or special gatherings. Its blend of fresh broccoli, sharp cheddar, and velvety broth creates a dish that’s both nourishing and indulgent. I can’t wait for you to try it — it might just become one of your all-time favorites too.
Print
Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This rich and creamy Broccoli Cheddar Soup combines tender broccoli with sharp cheddar cheese in a velvety base made from sautéed vegetables and a smooth roux. Perfectly balanced with a hint of nutmeg and mustard powder, this comforting soup is ideal for a cozy meal and can be topped with crunchy croutons for added texture.
Ingredients
Vegetables
- 1 cup chopped yellow onion
- 1 large carrot, grated
- 4 cloves garlic, minced
- 4 cups chopped broccoli
Base and Seasoning
- 4 tablespoons salted butter
- ¼ cup all-purpose flour
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon mustard powder
- ¼ teaspoon nutmeg
- Freshly cracked black pepper, to taste
Liquids
- 2 cups whole milk or half-and-half
- 2 cups chicken or vegetable stock
Cheese
- ½ cup freshly grated Parmesan cheese
- 8 ounces shredded extra-sharp cheddar cheese
Optional
- Croutons, store-bought or homemade, for serving (optional)
Instructions
- Sauté vegetables: Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and grated carrot and cook until softened, about 5 minutes. Then add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Make roux: Sprinkle the all-purpose flour, sea salt, mustard powder, and nutmeg over the sautéed vegetables. Stir and whisk continuously until a paste forms, which should take 1-2 minutes. This creates the base that will thicken the soup.
- Add liquids: Slowly whisk in the whole milk (or half-and-half) and continue to cook, stirring often, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove the pot from the heat and then add the chicken or vegetable stock.
- Blend: Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the mixture in batches to a blender, blend until smooth, and then return to the pot.
- Add broccoli: Stir in the chopped broccoli, then bring the soup to a gentle simmer. Let it cook until the broccoli is tender, approximately 20 minutes.
- Stir in cheeses: Stir in the Parmesan cheese and half of the shredded cheddar until melted and incorporated. Then add the remaining cheddar cheese and stir until the soup is creamy and smooth. Season with freshly cracked black pepper and additional salt if needed.
- Serve: Ladle the soup into bowls and optionally top with your favorite croutons for added crunch.
Notes
- You can substitute half-and-half with whole milk for a lighter version, but the soup will be less creamy.
- Vegetarian option: use vegetable stock instead of chicken stock.
- For a smoother texture, blend the soup longer or strain after blending.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Add extra cheese topping when serving for more cheesy flavor.
