If you’re craving a comforting bowl of warm, cheesy goodness, you absolutely have to try this Creamy Broccoli Cheddar Soup Recipe. It’s the perfect blend of tender broccoli florets bathed in a luscious, velvety cheddar sauce that feels like a big, cozy hug in a bowl. With its rich texture and deep flavor, this soup is an all-time favorite that’s easy to make yet impresses every single time you serve it. Whether it’s a chilly day or you just want a delicious meal that soothes the soul, this recipe is a guaranteed winner that’ll keep you coming back for more.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making a soup that tastes like it’s been simmered for hours. Each component plays its part beautifully, from the sharp cheddar that adds richness to the fresh broccoli providing texture and vibrant color.
- 4 tablespoons salted butter: Helps sauté the veggies and adds a buttery richness.
- 1 cup chopped yellow onion: Adds natural sweetness and a savory base.
- 1 large carrot, grated: Brings subtle sweetness and color balance.
- 4 cloves garlic, minced: Infuses the soup with a warm, aromatic punch.
- ¼ cup all-purpose flour: Thickens the soup for that creamy texture we love.
- 1 teaspoon sea salt: Enhances all the flavors evenly.
- 1 teaspoon mustard powder: Adds a gentle tang that lifts the cheese’s depth.
- ¼ teaspoon nutmeg: Just a hint, giving complexity and warmth.
- 2 cups whole milk or half-and-half: The creamy base that makes this soup so indulgent.
- 2 cups chicken or vegetable stock: Adds depth and balances creaminess with savory notes.
- 4 cups chopped broccoli: The star veggie, fresh and tender.
- ½ cup freshly grated Parmesan cheese: Boosts umami and layers the cheese flavor.
- 8 ounces shredded extra-sharp cheddar cheese: The heart of the soup, for that bold, melty cheddar punch.
- Freshly cracked black pepper: To taste, for a hint of heat.
- Croutons (optional): Adds crunch and an extra touch of comfort.
How to Make Creamy Broccoli Cheddar Soup Recipe
Step 1: Sauté Vegetables
Start by melting that golden butter in a large pot over medium heat. Toss in the chopped onion and grated carrot, cooking them gently until they soften and get a bit translucent—about 5 minutes. Next, add the minced garlic and let it release its fragrant aroma, cooking for just a minute or two. This step builds the foundation of flavor, warming up the base with sweet and savory notes.
Step 2: Make the Roux
Sprinkle the flour evenly over your softened vegetables along with the sea salt, mustard powder, and nutmeg. Use a whisk and stir constantly for one to two minutes until you see a paste forming. This roux is essential—it will thicken the soup and create that silky mouthfeel we all adore.
Step 3: Add Liquids and Thicken
Slowly pour in the milk while whisking continually to prevent lumps. Keep cooking this mixture until it thickens enough to coat the back of a spoon, about five minutes. Once you’ve reached that silky consistency, remove the pot from heat and stir in the chicken or vegetable stock to introduce some savory depth and lighten the texture slightly.
Step 4: Blend the Base
Use an immersion blender directly in the pot for easy blending, or carefully transfer the mixture to a blender in batches. Blend until smooth and creamy, which creates a luxurious base without any unwanted chunks, letting the cheddar truly shine once we add it.
Step 5: Add Broccoli and Simmer
Stir in your chopped broccoli and return the pot to medium heat. Let everything gently simmer for about 20 minutes, or until the broccoli is tender but still bright green. This step makes sure the broccoli is perfectly cooked without losing its fresh flavor or vibrant color.
Step 6: Stir in Cheeses
Finally, add the Parmesan cheese and half of the shredded cheddar, stirring them into the soup until melted and smooth. Then add the remaining cheddar and stir until completely creamy and gooey. Season with freshly cracked black pepper to taste. This layering method makes the cheese melt beautifully, giving you that luscious, cheesy finish that keeps this Creamy Broccoli Cheddar Soup Recipe so unforgettable.
How to Serve Creamy Broccoli Cheddar Soup Recipe
Garnishes
A sprinkle of extra shredded cheddar or Parmesan, freshly cracked black pepper, or a handful of crunchy croutons make wonderful garnishes. A little fresh thyme or chives scattered on top can add a lovely fresh touch and boost that cozy presentation.
Side Dishes
This soup pairs brilliantly with crusty bread like a rustic baguette or garlic toast to soak up every last drop. A simple side salad with a tangy vinaigrette also works well to balance the richness and bring a fresh crunch to your meal.
Creative Ways to Present
For a special occasion, serve the soup in mini bread bowls or hollowed-out bell peppers for a fun twist. You can also offer an array of toppings like crispy bacon bits, caramelized onions, or roasted nuts to let guests personalize their bowls and add textural excitement.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the fridge for up to four days. Give it a good stir before reheating to bring the creaminess back to life and maintain the perfect texture.
Freezing
You can freeze Creamy Broccoli Cheddar Soup Recipe, but be mindful that the texture might change slightly due to the dairy. Store it in freezer-safe containers for up to three months and thaw overnight in the fridge before warming it gently on the stove.
Reheating
Reheat slowly over low to medium heat, stirring occasionally to keep the soup smooth and prevent scorching. If it feels too thick, add a splash of milk or stock to restore that luscious consistency.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken stock for vegetable stock to keep it vegetarian without compromising the depth of flavor. The soup remains just as delicious and comforting.
What’s the best cheese to use?
Extra-sharp cheddar cheese is the star for bold, melty flavor, but combining it with Parmesan elevates the soup with a fantastic umami boost. Using freshly grated cheese instead of pre-shredded ensures a smoother melt.
Can I use frozen broccoli?
Yes, frozen broccoli works well if fresh isn’t available. Just add it after the soup base is blended and simmer until tender, adjusting cooking time as needed.
Is this soup gluten-free?
This recipe uses all-purpose flour for thickening, which contains gluten. You can substitute with a gluten-free flour blend or cornstarch for a gluten-free version with minor texture differences.
How can I make this soup creamier?
Using half-and-half or even a bit of heavy cream instead of whole milk will amplify the creaminess. Also, don’t skimp on the cheese—it’s the secret to that irresistibly rich and velvety texture.
Final Thoughts
There really is something magical about this Creamy Broccoli Cheddar Soup Recipe. From its warm, cheesy embrace to the wholesome bite of broccoli in every spoonful, it’s a dish that comforts and delights all at once. I can’t recommend it enough for your next cozy night in or whenever you need a reliable crowd-pleaser. So go ahead, gather your ingredients, and get ready to enjoy a bowl of pure comfort that tastes like it took all day—without the fuss.
Print
Creamy 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
- Diet: Vegetarian
Description
This comforting Broccoli Cheddar Soup combines tender broccoli with sharp cheddar and Parmesan cheeses in a creamy, savory base made from sautéed vegetables and a flavorful roux. Perfect for chilly days, this hearty soup is smooth, cheesy, and packed with vegetables, served optionally with crunchy croutons for added texture.
Ingredients
Base Ingredients
- 4 tablespoons salted butter
- 1 cup chopped yellow onion
- 1 large carrot, grated
- 4 cloves garlic, minced
Thickening & Seasoning
- ¼ cup all-purpose flour
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon mustard powder
- ¼ teaspoon nutmeg
Liquids & Broccoli
- 2 cups whole milk or half-and-half
- 2 cups chicken or vegetable stock
- 4 cups chopped broccoli
Cheeses & Garnish
- ½ cup freshly grated Parmesan cheese
- 8 ounces shredded extra-sharp cheddar cheese
- Freshly cracked black pepper, to taste
- 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, cooking until softened for about 5 minutes. Next, add the minced garlic and cook until fragrant, around 1 to 2 minutes.
- Make roux: Sprinkle the all-purpose flour, sea salt, mustard powder, and nutmeg evenly over the vegetables. Continuously whisk the mixture to form a paste, cooking for 1 to 2 minutes to eliminate the raw flour taste.
- Add liquids: Gradually whisk in the whole milk or half-and-half and cook the mixture, stirring occasionally, until it thickens enough to coat the back of a spoon, approximately 5 minutes. Remove the pot from heat and stir in the chicken or vegetable stock.
- Blend: Using an immersion blender, carefully blend the liquid directly in the pot until smooth. Alternatively, transfer the mixture in batches to a blender (after cooling slightly), then blend until silky.
- Add broccoli: Stir the chopped broccoli into the blended soup and return the pot to the stove. Simmer gently until the broccoli is tender, about 20 minutes.
- Stir in cheeses: Add the freshly grated Parmesan cheese and half of the shredded cheddar cheese to the soup, stirring until melted and incorporated. Then add the remaining cheddar and stir until the soup turns creamy and smooth. Season with freshly cracked black pepper and additional salt as needed.
- Serve: Ladle the soup into bowls and optionally top with croutons for added crunch. Enjoy warm.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Adjust the cheese types or quantities to your taste preference.
- Use a high-quality extra-sharp cheddar for the best flavor.
- The soup can be thickened or thinned by adjusting the amount of milk or stock.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat gently on the stove to prevent curdling.
