If you’ve ever craved a bowl of comfort that wraps you up like a warm hug on a chilly day, this Broccoli Cheddar Soup Recipe is exactly what you need. It’s creamy, cheesy, and packed with tender broccoli and just the right mix of spices to make every spoonful a delight. The perfect balance of fresh vegetables and sharp cheddar cheese creates a hearty soup that’s both nourishing and indulgent, and it comes together in just about 30 minutes! Whether you’re serving it for a cozy family dinner or impressing guests, this soup is bound to become one of your go-to favorites.
Ingredients You’ll Need
The magic of this Broccoli Cheddar Soup Recipe is in its simple but wonderful ingredients. Each one plays a crucial role in building layers of flavor, creaminess, and texture that bring this dish to life. From the richness of butter to the sharp tang of cheddar cheese, every component is essential.
- 4 tablespoons butter: Provides a luscious base to sauté vegetables and adds richness to the soup.
- ½ medium onion, diced: Adds sweetness and depth to complement the broccoli.
- 2 carrots, grated: Brings a subtle earthiness and natural sweetness with a touch of color.
- ¼ cup flour: Key to thickening the soup and creating that velvety texture.
- 2 cups whole milk: Gives the soup its creamy, smooth consistency.
- 2 cups chicken broth: Balances richness with savory depth and keeps the soup flavorful.
- ½ teaspoon dry mustard: Adds a hint of warmth and complexity without overpowering the other flavors.
- ½ teaspoon white pepper: Offers a gentle heat that blends perfectly with the cheese.
- ½ teaspoon salt: Enhances all the natural flavors in the soup.
- 16 ounces frozen broccoli florets: The star ingredient, tender and nutritious, giving the soup its signature taste and texture.
- 8 ounces extra sharp cheddar, grated: Melts beautifully to create that unmistakable cheesy goodness.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Sauté the Vegetables
Start by melting the butter in a large dutch oven over medium heat. Add the diced onion and sauté until it’s soft and translucent—about 5 minutes. This process unlocks the onion’s natural sweetness, which perfectly complements the broccoli. Then, stir in the grated carrots to add a touch of sweetness and a vibrant splash of color.
Step 2: Make the Roux
Sprinkle the flour over the softened vegetables and cook for about one minute, stirring constantly. This step is crucial because it cooks out the raw flour taste while creating a thickening base for your soup. Keep stirring to avoid lumps and ensure a smooth texture.
Step 3: Add Liquids and Seasonings
Slowly pour in the whole milk and chicken broth while stirring to combine everything evenly. Next, add the dry mustard, white pepper, and salt. These seasonings bring subtle warmth and a quiet depth that enhance the broccoli’s natural flavor without overshadowing it.
Step 4: Cook the Broccoli
Stir in the frozen broccoli florets and let the soup simmer over medium-low heat for 10 to 15 minutes. This gentle cooking softens the broccoli, making it tender enough to blend but still full of that fresh, green flavor we all love.
Step 5: Blend to Desired Consistency
Use an immersion blender to puree some of the broccoli directly in the pot to your preferred consistency—some like it chunkier, others creamier. If you don’t have an immersion blender, you can blend part of the soup in a regular blender in batches, just be careful with the heat! This blending step is what turns this broccoli cheddar soup recipe into the perfect creamy comfort food.
Step 6: Melt in the Cheese
Add the grated extra sharp cheddar a handful at a time, stirring constantly so it melts smoothly into the soup without clumping. Once all the cheese has melted and the soup is luxuriously creamy, remove it from the heat and get ready to serve it immediately for the best flavor and texture.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
A sprinkle of freshly chopped chives or green onions adds a fresh pop of color and a mild onion bite that brightens up the dish. For some crunch, toasted breadcrumbs or crumbled bacon work beautifully too. A few extra shreds of cheddar on top bring an irresistible gooey finish.
Side Dishes
This soup pairs wonderfully with rustic crusty bread or a warm, buttery biscuit for dipping. A crisp side salad with a light vinaigrette provides a refreshing contrast and rounds out the meal perfectly. You might also try serving it alongside a grilled cheese sandwich for a classic combo that never fails.
Creative Ways to Present
Serve your broccoli cheddar soup recipe in hollowed-out bread bowls to turn it into a fun and edible presentation. Alternatively, layering it with a sprinkle of seasoned croutons or a drizzle of chili oil can add texture and excitement. For parties, offer it in small cups as an elegant appetizer that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover broccoli cheddar soup should be cooled completely before storing it in an airtight container. It will keep well in the refrigerator for up to 3 days, and the flavors will deepen, making it even tastier the next day.
Freezing
This soup freezes nicely, but keep in mind the cheese-based texture might separate slightly after thawing. To freeze, transfer the soup to a freezer-safe container, leaving some space at the top for expansion. It will keep for up to 3 months—just thaw overnight in the fridge before reheating.
Reheating
Reheat gently over low heat on the stove, stirring frequently to prevent the cheese from clumping or separating. If the soup feels too thick after reheating, simply whisk in a splash of milk or broth to restore that perfect creamy consistency.
FAQs
Can I use fresh broccoli instead of frozen?
Absolutely! Fresh broccoli works wonderfully too. Just steam or blanch it until tender before adding it to the soup. Adjust cooking time slightly to ensure it softens perfectly.
What if I don’t have an immersion blender?
No worries at all. You can carefully transfer portions of the soup to a regular blender and puree until you reach your desired texture. Just blend in small batches and be cautious with the hot liquid to avoid any spills.
Can I make this soup vegetarian?
Yes, simply swap out the chicken broth for vegetable broth. It won’t compromise the flavor much and keeps the soup fully vegetarian-friendly.
Is there a way to lighten this soup up?
You can replace whole milk with 2% or even milk alternatives like a mild almond or oat milk to lower the fat content. Just be aware the soup might be slightly less creamy but still delicious.
How sharp should the cheddar cheese be?
Extra sharp cheddar is recommended for its bold flavor that stands up to the other ingredients and gives the soup its classic tangy, cheesy punch. However, you can adjust based on your taste preferences.
Final Thoughts
This Broccoli Cheddar Soup Recipe is a true crowd-pleaser that brings warmth, comfort, and loads of flavor to your table with very little fuss. Whether it’s a busy weeknight or a cozy weekend ritual, this soup promises to satisfy and delight. I encourage you to give it a try and watch how quickly it becomes a beloved classic in your kitchen.
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Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy Broccoli Cheddar Soup is a comforting and flavorful dish perfect for a quick lunch or dinner. Made with tender broccoli florets, sharp cheddar cheese, and a blend of aromatics, this soup offers a velvety texture and rich taste. It’s easy to prepare on the stovetop in just 30 minutes and serves four hearty portions.
Ingredients
Soup Base
- 4 tablespoons butter
- ½ medium onion, diced
- 2 carrots, grated
- ¼ cup flour
Liquids
- 2 cups whole milk
- 2 cups chicken broth
Seasonings
- ½ teaspoon dry mustard
- ½ teaspoon white pepper
- ½ teaspoon salt
Main Ingredients
- 16 ounces frozen broccoli florets
- 8 ounces extra sharp cheddar, grated
Instructions
- Sauté Aromatics: Melt the butter in a dutch oven over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Then add the grated carrots and stir to combine evenly.
- Cook Flour: Sprinkle in the flour and cook for one minute, stirring constantly to fully incorporate the flour and avoid lumps, which will help thicken the soup base.
- Add Liquids: Gradually add the whole milk and chicken broth while stirring continuously to combine all ingredients smoothly without clumping.
- Simmer Soup: Add the dry mustard, white pepper, salt, and frozen broccoli florets to the pot. Reduce the heat to medium-low and cook for 10-15 minutes until the broccoli is tender but not mushy.
- Blend Soup: Use an immersion blender to puree some of the broccoli and soup to your desired consistency. This step creates a creamy texture while still leaving bits of broccoli for a hearty bite. (If you don’t have an immersion blender, transfer half the soup in batches to a blender, blend, and return it to the pot.)
- Add Cheese: Gradually add the grated extra sharp cheddar a handful at a time, stirring constantly to ensure smooth melting. Remove the soup from heat once all cheese is melted.
- Serve: Ladle the soup into bowls and serve immediately for the best warm, comforting flavor.
Notes
- If you don’t have an immersion blender, carefully transfer half the soup to a standard blender, blend until smooth, then return it to the pot and stir well.
- Adjust seasoning to taste if needed before serving.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- The soup thickens as it cools; reheat gently with additional milk or broth if needed.
