Broccoli Cheddar Soup Recipe

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Introduction

Broccoli Cheddar Soup is a rich, creamy comfort food loaded with tender broccoli, carrots, and plenty of sharp cheddar cheese. The velvety broth is cozy, savory, and incredibly satisfying without being complicated to prepare. It’s an easy one-pot meal for chilly evenings and busy weeknights. Serve it with crusty bread for dipping, and you’ll have a warm homemade dinner the whole family can enjoy.

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Oven Temperature

N/A

Key Ingredients & Substitutions

  • Broccoli: Provides fresh flavor, color, and texture. Substitute: frozen broccoli florets.
  • Cheddar cheese: Gives the soup its signature rich, cheesy flavor. Substitute: sharp white cheddar.
  • Heavy cream: Creates a smooth, creamy broth. Substitute: half-and-half.
  • Carrots: Add natural sweetness and color. Substitute: finely diced sweet potato.
  • Chicken broth: Builds a flavorful soup base. Substitute: vegetable broth.

Tips

  • Shred cheese from a block for smoother melting.
  • Avoid boiling the soup after adding the cheese and cream.
  • Cut broccoli into small, evenly sized florets for consistent cooking.
  • Add cheese gradually while stirring to keep the soup creamy.

Ingredients You’ll Need

  • 4 cups broccoli florets
  • 1½ cups shredded carrots
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 4 cups chicken or vegetable broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Step-by-Step

  1. Sauté the vegetables: Melt butter in a large pot over medium heat. Add onion and carrots and cook for 5–6 minutes until softened, then stir in garlic.
  2. Make the base: Sprinkle flour over the vegetables and stir continuously for about 1 minute. Slowly pour in the broth while whisking until smooth.
  3. Add milk and broccoli: Stir in the milk, cream, and broccoli. Bring the soup to a gentle simmer and cook for 12–15 minutes until the broccoli is tender.
  4. Add the cheese: Reduce the heat to low and gradually stir in the shredded cheddar. Continue stirring until completely melted and smooth.
  5. Season the soup: Add salt and black pepper to taste. If you prefer a smoother soup, blend a portion with an immersion blender while leaving some broccoli pieces intact.
  6. Serve warm: Ladle the soup into bowls and top with extra shredded cheddar. Serve immediately with crusty bread.

Garnish & Serving

  • Sprinkle extra sharp cheddar over each bowl.
  • Add freshly cracked black pepper or chopped parsley.
  • Serve with toasted sourdough or crusty garlic bread.

Storage

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over low to medium heat, stirring occasionally. Avoid boiling, as high heat can cause the dairy and cheese to separate.

Make Ahead

Prepare the soup up to 1 day ahead and refrigerate it once cooled. Reheat gently and add a splash of milk or broth if it becomes too thick.

Variations

  • Extra Cheesy: Add a little Parmesan along with the cheddar.
  • Bacon Broccoli: Stir in crispy cooked bacon before serving.
  • Vegetarian: Use vegetable broth instead of chicken broth.

Serving Pairings

  • 🥖 Crusty sourdough bread
  • 🥗 Fresh green salad
  • 🥪 Grilled cheese sandwich

This Broccoli Cheddar Soup is creamy, cheesy, hearty, and wonderfully comforting—an easy homemade classic for any cozy evening.

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