Hey y’all! If you’re searching for the ultimate creamy pick-me-up, this Broccoli Cheddar Soup hits the spot every time. It’s a rich, cheesy, and veggie-packed bowl of comfort that’s perfect for chilly evenings, quick family lunches, or impressing your dinner guests. Simple to make, utterly satisfying, and bursting with flavor—what’s not to love? Let’s get cooking!
Why You’ll Love This Broccoli Cheddar Soup
- Quick and Simple: Ready in just 40 minutes—ideal for busy weeknights.
- Super Creamy Texture: Velvety smooth, thanks to sharp cheddar and a touch of cream.
- Loaded with Veggies: Packed with fresh broccoli and carrots for nutrition and color.
- Restaurant-Quality Flavor: Tastes just like your favorite bistro’s soup—and better!
- Family Friendly: Even picky eaters love this cheesy bowl!
Broccoli Cheddar Soup Ingredients
- 4 cups broccoli florets, chopped small
- 1 cup shredded carrots
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
How to Make Broccoli Cheddar Soup
Step 1: Sauté the Vegetables
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and cook for about 3 minutes, until soft and translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Step 2: Make the Roux
Sprinkle the flour over the sautéed veggies, whisking constantly for 1-2 minutes to form a thick paste and remove the raw flour taste.
Step 3: Add Liquids & Simmer
Gradually pour in the broth while stirring to prevent lumps. Then add the milk and cream, stirring until smooth. Increase heat to medium-high and bring to a gentle simmer.
Step 4: Add Broccoli & Carrots
Add the chopped broccoli and shredded carrots. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, until veggies are tender.
Step 5: Blend (Optional)
For a smoother soup, use an immersion blender to puree the soup partially or fully, depending on your desired texture.
Step 6: Stir in Cheese & Season
Remove the pot from heat. Gradually add shredded cheddar in batches, stirring until melted and soup is creamy. Season with salt, pepper, and nutmeg. Serve hot, garnished with extra cheddar!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Broccoli Cheddar Soup Notes & Tips
- For best melting, shred your own cheddar instead of using pre-shredded. Check out this guide on proper cheese storage.
- If you prefer a thinner texture, add more milk or broth at the end to reach desired consistency.
- Broccoli stems can be finely chopped and added along with florets to reduce waste. See more info about broccoli nutrition here.
Broccoli Cheddar Soup Variations
- Gluten-Free: Swap flour for gluten-free all-purpose flour or cornstarch slurry.
- Lighter Soup: Use half-and-half or low-fat milk instead of heavy cream.
- Spicy Kick: Stir in a pinch of cayenne pepper or diced jalapeño for heat.
Required Equipment for Broccoli Cheddar Soup
- Large Dutch oven or soup pot
- Wooden spoon or spatula
- Whisk
- Measuring cups and spoons
- Immersion blender or standard blender (optional)
- Cheese grater
- Ladle
Broccoli Cheddar Soup Storage Instructions
Let soup cool to room temperature, then transfer to airtight containers. Store in the fridge for up to 4 days. To freeze, place in freezer-safe containers for up to 3 months (texture may change slightly). Reheat gently over low heat on the stovetop, stirring frequently to prevent curdling.
What to Serve with Broccoli Cheddar Soup
- Crusty sourdough, French baguette, or bread bowl for dipping
- Simple green salad with light lemon vinaigrette
- Grilled cheese sandwich for an ultimate comfort combo
Broccoli Cheddar Soup Pro Tips
- Grate cheese fresh to avoid clumping and ensure smooth melting (grating tips).
- Add cheese off the heat; intense heat can cause the soup to become grainy.
- Taste and adjust seasoning just before serving, as cheese can add saltiness.
Broccoli Cheddar Soup FAQs
- Can I use frozen broccoli?
Yes! Thaw and drain well before adding; reduce simmer time to prevent mushiness. - Can I make Broccoli Cheddar Soup vegetarian?
Absolutely! Use vegetable broth instead of chicken broth for a delicious vegetarian version. - How can I thicken the soup more?
Simmer uncovered a bit longer or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water).
Ingredients
- 4 cups fresh broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1In a large pot, melt butter over medium heat. Add diced onion and cook until softened, about 4 minutes. Stir in the garlic and cook for 1 minute more.
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2Sprinkle flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
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3Gradually whisk in the vegetable broth and milk until smooth. Add broccoli florets, salt, and pepper.
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4Bring to a simmer and cook for 15-20 minutes, until the broccoli is very tender.
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5Using an immersion blender, blend the soup until smooth or desired consistency is reached.
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6Reduce heat to low and add shredded cheddar cheese, stirring until melted. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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