If you have been searching for a comforting, creamy soup that packs a flavorful punch and feels like a warm hug in a bowl, you’ve found it. This Broccoli Cheddar Soup Recipe is a luscious blend of fresh broccoli, sharp cheddar cheese, and tender carrots, all brought together with a fragrant onion and garlic base. Perfect for chilly afternoons or whenever you crave a cozy meal, it turns simple, wholesome ingredients into a satisfying dish that everyone will adore.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, from creating a rich base to adding texture and vibrant color. These simple essentials combine to make your soup both indulgent and nourishing.
- Butter (5 tablespoons, divided): Creates a silky sauté base and enriches the soup’s flavor.
- White onion (1 small, diced): Adds a subtle sweetness and aromatic depth to the broth.
- Garlic (2 cloves, minced): Brings a gentle, savory bite that elevates the overall taste.
- Flour (¼ cup): Essential for thickening the soup to the perfect creamy consistency.
- Milk (2 cups): Makes the soup luscious and smooth without overpowering the main flavors.
- Low-sodium chicken broth (2 cups): Adds savory undertones while keeping the salt level manageable.
- Chopped fresh broccoli or frozen florets (2 cups): The star veggie delivering crunch and vibrant green color.
- Thinly sliced carrots (1 cup): Introduces a touch of sweetness and a lovely contrast to the greens.
- Cheddar cheese, shredded (1½ cups): Provides that irresistible cheesy richness that defines this soup.
- Salt and pepper: To taste, enhancing every flavor nuance in this bowlful of goodness.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Sauté Onion and Garlic
Start by melting some of the butter in a large pot over medium heat. Toss in the diced white onion and minced garlic, cooking gently until the onion becomes translucent and fragrant. This step lays down a flavorful foundation that infuses the entire soup with warmth and depth.
Step 2: Create the Roux
Sprinkle the flour over the sautéed onions and garlic, stirring well to coat the ingredients evenly. The flour combines with the butter to form a roux, which is crucial for thickening the soup. Cook it briefly, without letting it brown, to cook out the raw flour taste.
Step 3: Add Milk and Broth, Simmer Until Thick
Gradually whisk in the milk and chicken broth, making sure to stir continuously to avoid lumps. Bring the liquid to a gentle simmer and let it thicken up, which usually takes just a few minutes. You’re now forming that creamy base that will soon be loaded with veggies and cheese.
Step 4: Add Broccoli and Carrots, Cook Until Tender
Toss in the chopped broccoli and sliced carrots, stirring to combine. Let the soup simmer until the vegetables are tender but still retain a bit of bite—this balance keeps every spoonful vibrant and satisfying.
Step 5: Stir in Cheddar Cheese Until Melted
Lower the heat and gradually add the shredded cheddar cheese, stirring constantly to melt it smoothly into the soup. This is the moment when the soup transforms, becoming irresistibly cheesy and velvety.
Step 6: Season to Taste
Finish by seasoning the soup with salt and pepper, adjusting carefully to bring out all the flavors without overpowering the delicate balance. Give it a final stir, then get ready to serve your masterpiece.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
Elevate your soup by adding a sprinkle of extra shredded cheddar or a spoonful of sour cream for richness. A few crispy bacon bits or finely chopped chives can add great texture and a pop of color that makes the bowl even more inviting.
Side Dishes
This soup pairs beautifully with crusty artisan bread or a soft warm baguette to dip in. For a heartier meal, a simple side salad with a tangy vinaigrette cuts through the richness and adds a fresh contrast.
Creative Ways to Present
For a fun twist, serve this soup in mini bread bowls or small ramekins as an appetizer for your next gathering. Garnish with edible flowers or patterned cheese shavings for a picture-perfect presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
This Broccoli Cheddar Soup Recipe keeps wonderfully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making leftovers just as delightful, if not more.
Freezing
While cheese sauces can sometimes separate after freezing, this soup freezes fairly well if you omit the cheese before freezing. Freeze the soup base in a freezer-safe container for up to 2 months, then stir in fresh cheddar when reheating for the best texture.
Reheating
Gently reheat leftovers on the stovetop over low heat, stirring often to prevent sticking. Add a splash of milk or broth if the soup seems too thick, and stir in some extra cheese at the end to revive that creamy goodness.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works perfectly in this Broccoli Cheddar Soup Recipe and can even save you some prep time without sacrificing flavor or texture.
Is this soup suitable for a vegetarian diet?
You can make it vegetarian by substituting the chicken broth with vegetable broth. The flavor will remain rich and satisfying without the meat-based broth.
Can I make this soup dairy-free?
Yes, swap the butter for olive oil, use a non-dairy milk like almond or oat milk, and choose a dairy-free cheese alternative to keep the creamy texture and cheesy taste while accommodating dietary needs.
How thick should the soup be?
It should be creamy and thick enough to coat the back of a spoon but still easily spoonable. If it’s too thick, add a bit more broth or milk until it reaches your desired consistency.
What’s the best way to shred the cheese?
Use freshly shredded cheddar from a block rather than pre-shredded cheese, as it melts better and results in a smoother soup without clumps.
Final Thoughts
There’s something truly special about homemade comfort food, and this Broccoli Cheddar Soup Recipe is a shining example. It’s easy to make, brimming with fresh flavors, and perfect for sharing with loved ones. I can’t wait for you to try it and make it a staple in your kitchen as it is in mine. Trust me, once you taste this vibrant, cheesy bowl of goodness, you’ll reach for it again and again.
Print
Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy Broccoli Cheddar Soup is a comforting and hearty dish perfect for chilly days. Featuring tender broccoli and sweet carrots in a rich, cheesy broth, this soup comes together easily on the stovetop and is sure to satisfy both kids and adults alike.
Ingredients
Vegetables
- 1 small white onion, diced
- 2 cloves garlic, minced
- 2 cups chopped fresh broccoli or frozen broccoli florets
- 1 cup thinly sliced carrots
Dairy
- 5 tablespoons butter, divided
- 2 cups milk
- 1 ½ cups cheddar cheese, shredded
Pantry
- ¼ cup flour
- 2 cups low-sodium chicken broth
- Salt and pepper, to taste
Instructions
- Sauté aromatics: In a large pot, melt 3 tablespoons of butter over medium heat. Add the diced white onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
- Make the roux and add liquids: Stir in the flour to the butter, onion, and garlic mixture, cooking for about 1-2 minutes to create a roux. Gradually whisk in the milk and low-sodium chicken broth, ensuring there are no lumps.
- Simmer until thickened: Bring the soup to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the soup thickens and coats the back of a spoon.
- Add vegetables and cook: Add the chopped broccoli and sliced carrots to the pot. Continue to simmer for an additional 10-12 minutes, or until the vegetables are tender but still retain a slight bite.
- Incorporate cheddar cheese: Reduce heat to low and stir in the shredded cheddar cheese until it fully melts into the soup, creating a creamy texture.
- Season and serve: Season the soup with salt and freshly ground black pepper to your preference. Serve hot with optional crusty bread or crackers.
Notes
- For a thicker soup, add a bit more flour when making the roux.
- Use sharp cheddar for a more intense cheese flavor.
- Substitute milk with half-and-half for a richer soup.
- This soup can be blended partially for a creamier texture, if desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
