If you’ve ever craved a warm hug in a bowl, then this Broccoli Cheddar Soup Recipe is exactly what you need. It’s creamy, cozy, and brimming with fresh broccoli and sharp cheddar cheese that meld together in perfect harmony. Whether you’re cooking a quick weeknight dinner or looking to impress guests with something delightful and comforting, this soup delivers depth of flavor without any fuss. The balance of tender veggies and rich cheese makes it wildly satisfying, and it’s a recipe I find myself coming back to time after time.
Ingredients You’ll Need
Each ingredient in this Broccoli Cheddar Soup Recipe plays a pivotal role in building layers of flavor and texture. From the butter that starts the base to the sharp cheddar that gives it that signature punch, every item is simple but indispensable for that perfect soul-satisfying bowl.
- Unsalted butter (4 tablespoons): Melts evenly to create a luscious, savory foundation for sautéing.
- Medium yellow onion (1, chopped): Adds sweetness and a subtle bite when softened.
- Sea salt (½ teaspoon): Enhances all the natural flavors in the soup.
- Freshly ground black pepper: Adds just the right touch of warmth and spice.
- Garlic cloves (3, chopped): Brings aromatic depth and a little kick to the soup’s profile.
- All-purpose flour (¼ cup): Thickens the soup to the perfect creamy consistency.
- Whole milk or unsweetened almond milk (2 cups): Provides richness and smoothness, with a dairy or dairy-free option.
- Vegetable broth (2 cups): Infuses the soup with savory goodness for a well-rounded taste.
- Chopped broccoli florets (3 cups): The star ingredient offering freshness, color, and a pleasant texture.
- Large carrot (1, julienned or finely chopped): Adds a subtle sweetness and vibrant color contrast.
- Dijon mustard (½ teaspoon): Lifts the flavor with a subtle tanginess that rounds out the richness.
- Shredded cheddar cheese (8 ounces): Melts beautifully into the soup, delivering that classic cheesy punch.
- Homemade croutons (optional): Provide a delightful crunch when served on top.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Sauté the Aromatics and Build Your Base
Start by melting the butter in a large pot over medium heat. Toss in the chopped onion along with sea salt and freshly ground black pepper, and cook for about 5 minutes until soft and slightly fragrant. Next, stir in the garlic and let it cook for another minute to release its flavor. Then, sprinkle the flour over the mixture, whisking constantly so it cooks evenly without clumping—this step is crucial because it thickens your soup beautifully.
Step 2: Add Liquids and Vegetables
Slowly pour in the milk, making sure to whisk continuously for a smooth texture. Once combined, stir in the vegetable broth, broccoli florets, chopped carrot, and Dijon mustard. Bring the mixture to a gentle simmer and let it cook for 15 to 20 minutes until the broccoli becomes tender but still retains some bite—a little snap adds such a lovely texture to the soup!
Step 3: Melt in the Cheese and Finish
Gradually add the shredded cheddar cheese, stirring well after each addition so it melts uniformly and your soup turns irresistibly creamy. Taste and adjust the seasoning with more salt or pepper if needed. At this point, your Broccoli Cheddar Soup Recipe is ready to fill bowls and warm hearts.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
A sprinkling of extra shredded cheddar cheese or a dusting of freshly ground black pepper on top can elevate the presentation and flavor. If you love texture, scatter a handful of crispy homemade croutons or toasted nuts for that satisfying crunch that contrasts perfectly with the velvety soup.
Side Dishes
This soup pairs wonderfully with a crisp green salad, crusty artisan bread, or warm garlic knots. The freshness of a salad balances the richness of the broth, while bread options let you soak up every last cheesy drop. For an easy meal, try serving alongside a grilled cheese sandwich for the ultimate comfort food combo.
Creative Ways to Present
Turn this classic soup into a vibrant appetizer by serving it in small espresso cups or hollowed-out mini bread bowls at your next gathering. You can also drizzle a swirl of cream or a splash of hot sauce on top for an extra special touch. It’s a versatile recipe that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Broccoli Cheddar Soup in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making the next day’s serving even more delicious. Give it a good stir before reheating to recombine any separated ingredients.
Freezing
This soup freezes well but keep in mind the texture of the milk and cheese might shift slightly. Freeze in portion-sized containers for up to three months. Thaw overnight in the fridge for best results, then reheat gently to avoid curdling or separation.
Reheating
Warm your soup over low to medium heat on the stove, stirring frequently to keep the texture silky smooth. Avoid using high heat to maintain the creamy consistency and prevent the cheese from clumping. If the soup thickens too much, add a splash of milk or broth to loosen it up perfectly.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar is traditional and gives the best flavor, you can experiment with Gruyere, Monterey Jack, or even a blend for a unique twist. Just make sure the cheese melts well for a creamy soup.
Is it possible to make this soup dairy-free?
Yes, by swapping out the milk for unsweetened almond milk or another plant-based milk and using a dairy-free cheese alternative. The soup will still have great flavor and creaminess without dairy.
How do I get the soup extra smooth?
If you prefer a silky texture, blend the soup partially or fully with an immersion blender after cooking the vegetables. Just be careful not to over-blend if you like some chunks of broccoli.
Can I add protein to this soup?
Definitely! Stir in cooked chicken, crumbled bacon, or even white beans to make the soup more filling and hearty. These additions bring extra flavor and nutrition.
What’s the best way to reheat without curdling?
Reheat slowly on the stovetop over low heat, stirring constantly. Avoid microwave reheating at high power, which can cause the cheese to separate and the soup to curdle.
Final Thoughts
This Broccoli Cheddar Soup Recipe is truly a little bowl of magic – simple enough for any night, yet special enough to feel like you’re treating yourself. I encourage you to try making it at home and see just how comforting and rich soup can be when made with love and the right ingredients. It’s one of those dishes that connects you to the joy of cooking and sharing something delicious with the people you care about.
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Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, comforting Broccoli Cheddar Soup made with fresh vegetables, rich cheddar cheese, and a smooth béchamel base. Perfect for a cozy meal, this soup blends tender broccoli and carrots with savory cheddar in a hearty, flavorful broth.
Ingredients
Soup Base
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 garlic cloves, chopped
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
Vegetables
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
Flavor Enhancers
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
Optional Garnish
- Homemade croutons, for serving
Instructions
- Sauté the Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Cook, stirring occasionally, for about 5 minutes or until the onion softens and becomes translucent.
- Add Garlic and Flour: Stir in the chopped garlic and cook for an additional minute until fragrant. Sprinkle the flour over the mixture and whisk continuously for 1 to 2 minutes, allowing the flour to cook slightly and turn a golden color.
- Create the Soup Base: Slowly pour in the milk while whisking continuously to prevent lumps. Add the vegetable broth, then stir to combine all ingredients evenly.
- Incorporate Vegetables and Simmer: Add the chopped broccoli florets, julienned carrot, and Dijon mustard to the pot. Stir everything together, then reduce the heat and let the soup simmer for 15 to 20 minutes, or until the broccoli is tender when pierced with a fork.
- Add Cheese and Finish: Gradually add the shredded cheddar cheese to the soup, stirring after each addition until all the cheese is melted and the soup is creamy and smooth. Taste and adjust the seasoning with salt and pepper as desired.
- Serve: Ladle the soup into bowls and serve hot. Optionally, top with homemade croutons for added texture and flavor.
Notes
- For a dairy-free option, use unsweetened almond milk and a dairy-free cheddar alternative.
- If you prefer a smoother texture, use an immersion blender to partially blend the soup before adding the cheese.
- Homemade croutons add a nice crunch, but you can also garnish with chopped fresh herbs like parsley or chives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent curdling.
