If you have a craving for comfort food that feels like a warm hug in a bowl, this Creamy Broccoli Cheddar Soup Recipe is exactly what you need. It’s a delightful blend of fresh broccoli and sharp cheddar, simmered to velvety perfection with a rich combination of butter, cream, and subtle spices. Every spoonful offers the perfect balance of cheesy goodness and wholesome vegetables, making it an all-time favorite that’s both satisfying and nourishing. Whether you’re looking for a cozy weeknight meal or a crowd-pleaser for guests, this soup fits the bill beautifully.
Ingredients You’ll Need
This Creamy Broccoli Cheddar Soup Recipe calls for simple, fresh ingredients that each play a crucial role in building its rich texture and layered flavors. From the sweetness of onions and carrots to the sharp tang of cheddar, these components come together effortlessly to create a soup that’s anything but ordinary.
- Unsalted butter (4 tablespoons): Adds richness and helps soften the onions for a flavorful base.
- Small onion, finely chopped (1): Provides a mild sweetness and depth of flavor.
- Garlic cloves, minced (2): Offers a subtle aromatic lift without overpowering the soup.
- All-purpose flour (1/4 cup): Essential for thickening the soup to that luscious creamy consistency.
- Whole milk (2 cups): Acts as a smooth and creamy liquid base.
- Low-sodium chicken or vegetable broth (2 cups): Adds savory depth while controlling saltiness.
- Heavy cream (1 cup): Ensures the soup is decadently creamy and silky.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Balances and enhances all the flavors.
- Paprika (1/4 teaspoon, optional): Adds a faint smoky warmth and color.
- Fresh broccoli florets, chopped small (4 cups): The star vegetable that keeps the soup vibrant and nutritious.
- Shredded carrots (1 cup): Brings natural sweetness and color contrast.
- Sharp cheddar cheese, shredded (2 cups): Gives the signature cheesy punch and richness to the soup.
How to Make Creamy Broccoli Cheddar Soup Recipe
Step 1: Preparing the Flavor Base
Begin by melting the unsalted butter in a large pot or Dutch oven over medium heat. The butter is the foundation—it helps soften those finely chopped onions to a tender, translucent state. About 3 to 4 minutes of cooking will release their natural sweetness. Then add the minced garlic and cook it for just 30 seconds; this ensures you get that fragrant garlicky aroma without turning bitter.
Step 2: Creating the Roux
Next, sprinkle in the all-purpose flour and whisk continuously for 1 to 2 minutes. This step is key because it cooks out the raw flour taste and forms the roux that will thicken your soup beautifully. Keep stirring so the flour doesn’t clump but turns golden and fragrant, signaling that it’s ready for the liquids.
Step 3: Adding Liquids and Seasonings
Slowly pour in the whole milk and broth while whisking to avoid lumps—this helps create a smooth, creamy base. Then stir in the heavy cream along with the salt, black pepper, and the optional paprika. This mixture now simmers gently, marrying the flavors and beginning to thicken wonderfully.
Step 4: Cooking the Vegetables
Once the liquid is gently simmering, add the chopped broccoli florets and shredded carrots. These vegetables bring both texture and vibrant color. Let the soup simmer uncovered for 15 to 20 minutes, allowing the broccoli to become tender and the soup to thicken slightly. The simmering also helps the flavors meld together into a harmonious blend.
Step 5: Melting in the Cheese
Turn the heat down to low before gradually stirring in the shredded sharp cheddar cheese, adding it in handfuls to melt smoothly. Stir continuously to prevent it from clumping or sticking to the pot. Remember, avoid boiling once the cheese is added to keep the texture silky rather than grainy.
Step 6: Blending to Your Preferred Texture
If you like your Creamy Broccoli Cheddar Soup Recipe silky smooth, use an immersion blender to lightly puree the soup to your desired consistency. Or if you prefer it chunky with visible broccoli florets and bites of carrot, simply leave it as is for a heartier experience.
How to Serve Creamy Broccoli Cheddar Soup Recipe
Garnishes
A simple sprinkle of extra shredded cheddar or a few croutons on top can add delightful texture and visual appeal. For a pop of freshness, chopped chives or a dollop of sour cream work beautifully, creating layers of flavor and inviting presentation.
Side Dishes
This soup pairs amazingly well with crusty bread like a baguette or sourdough, perfect for dunking. For a more substantial meal, a crisp green salad or warm, buttery garlic bread complements the creaminess and enhances the overall comfort-food vibe.
Creative Ways to Present
For a fun twist, serve the Creamy Broccoli Cheddar Soup Recipe in hollowed-out bread bowls. This not only elevates the dining experience but also adds extra bread to enjoy with the soup. You could also layer it with a swirl of pesto or a drizzle of chili oil for a flavor kick and eye-catching finish.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Broccoli Cheddar Soup Recipe keeps wonderfully in the refrigerator for up to three days. Store it in an airtight container to maintain freshness and prevent the soup from absorbing other fridge odors.
Freezing
This soup freezes well, making it a great option for meal prep. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to three months. Just be aware that the texture may slightly change upon thawing, as dairy can sometimes separate.
Reheating
To reheat, gently warm the soup over low heat on the stovetop, stirring frequently to maintain that creamy texture. Avoid boiling to keep the cheese from curdling. If the soup is too thick, add a splash of milk or broth to loosen it up as it reheats.
FAQs
Can I make this Creamy Broccoli Cheddar Soup Recipe vegetarian?
Absolutely! Just swap the chicken broth for vegetable broth and ensure the cheese you use is vegetarian-friendly. The flavors will be just as rich and comforting.
What can I substitute for sharp cheddar cheese?
While sharp cheddar gives the soup its signature tang and richness, you can also try a mix of cheeses like Gruyère, Monterey Jack, or even a mild mozzarella for a different twist. Just keep in mind that the flavor profile will alter slightly.
How do I make this soup dairy-free?
To make a dairy-free version, use plant-based milk and cream alternatives like coconut milk or cashew cream, and substitute the cheddar with a dairy-free cheese blend. The soup won’t have the exact same richness but will still be deliciously creamy.
Can I add other vegetables to this soup?
Yes! Cauliflower, zucchini, or even peas can be great additions or substitutes. Just adjust the cooking time so the veggies are tender but not mushy.
Why is my soup grainy after adding cheese?
Graininess often happens if the soup boils after cheese is added or if pre-shredded cheese containing anti-caking agents is used. To prevent this, keep the heat low and use freshly shredded cheese whenever possible.
Final Thoughts
This Creamy Broccoli Cheddar Soup Recipe is truly a beloved classic that never fails to warm the heart and satisfy the taste buds. Its balance of fresh veggies and cheesy decadence makes it perfect for chilly days or anytime you need a cozy pick-me-up. I can’t wait for you to try making it yourself and enjoy every comforting bite!
Print
Creamy Broccoli Cheddar Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy broccoli cheddar soup is a comforting and delicious meal perfect for cool days. Made with fresh broccoli, sharp cheddar cheese, and a velvety base of butter, milk, and cream, it offers a rich, cheesy flavor with just the right balance of vegetables. The soup is cooked on the stovetop and can be blended for a smooth texture or left chunky for a hearty bite.
Ingredients
Base Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Vegetables
- 4 cups fresh broccoli florets, chopped small
- 1 cup shredded carrots
Cheese
- 2 cups sharp cheddar cheese, shredded
Instructions
- Prepare the Base: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Roux: Sprinkle the flour over the butter, onion, and garlic mixture. Whisk continuously for 1 to 2 minutes to cook the flour and create a roux, which will thicken the soup.
- Add Liquids and Seasonings: Slowly pour in the whole milk and broth while whisking constantly to prevent lumps. Stir in the heavy cream, salt, black pepper, and optional paprika.
- Simmer with Vegetables: Bring the mixture to a gentle simmer. Add the chopped broccoli florets and shredded carrots. Let the soup simmer uncovered for 15 to 20 minutes, or until the broccoli is tender and the soup has thickened slightly.
- Add Cheese: Reduce heat to low. Gradually stir in the shredded cheddar cheese, adding it a handful at a time and stirring until melted and smooth. Avoid boiling the soup after adding the cheese to prevent curdling.
- Blend if Desired: Use an immersion blender to lightly blend the soup for a smoother texture, or leave it chunky if you prefer more texture.
- Serve: Serve the soup hot. It pairs beautifully with crusty bread or inside a bread bowl for a comforting meal.
Notes
- For extra flavor, add a pinch of dry mustard or a splash of Worcestershire sauce.
- Use freshly shredded cheese for the smoothest melt; pre-shredded cheese can make the soup grainy.
- Adjust seasoning to taste, especially salt and pepper, depending on your broth’s sodium content.
- If you prefer a thinner soup, add additional broth or milk to reach desired consistency.
