If you’re craving a warm hug in a bowl, this Creamy Broccoli Cheddar Soup Recipe is exactly what you need. It’s rich, velvety, and packed with bright broccoli and sharp cheddar cheese that creates the perfect harmony of flavors. Every spoonful promises comfort and satisfaction, with layers of buttery goodness, tender veggies, and that irresistibly smooth cheesy finish that makes this soup a true classic. Trust me, once you make this soup your go-to, you’ll wonder how you ever lived without it during chilly evenings or whenever you want something wholesome and heartwarming.
Ingredients You’ll Need
These simple yet essential ingredients come together to create a soup that’s bursting with flavor, creamy texture, and vibrant colors. Every component has a role, from the rich butter that starts the base to the sharpness of the cheddar that finishes the dish perfectly.
- 5 tablespoons butter, divided: This adds richness and helps sauté the onions and garlic to start the soup.
- 1 small white onion, diced: Brings a subtle sweetness and depth of flavor.
- 2 cloves garlic, minced: Adds a fragrant, savory note that wakes up the taste buds.
- ¼ cup flour: Essential for thickening the soup and giving it that creamy consistency.
- 2 cups milk: Provides the smooth, creamy base, balancing richness and lightness.
- 2 cups low-sodium chicken broth: Adds a savory background without overpowering the cheese and broccoli.
- 2 cups chopped fresh broccoli or frozen broccoli florets: The star vegetable, bringing color, texture, and plenty of nutrients.
- 1 cup thinly sliced carrots: Adds a subtle sweetness and a pleasant crunch.
- 1 ½ cups cheddar cheese, shredded: The key ingredient for that luscious, cheesy flavor that defines the soup.
- Salt and pepper, to taste: Enhances all the flavors and brings balance to the final dish.
How to Make Creamy Broccoli Cheddar Soup Recipe
Step 1: Sauté the Aromatics
Start by melting half the butter in a large pot over medium heat. Toss in the diced onion and minced garlic and cook until they’re soft, translucent, and bursting with aroma. This step lays the flavorful foundation for the entire soup, so don’t rush it. The gentle sweetness of cooked onions paired with the fragrant garlic creates a warm canvas ready to be built upon.
Step 2: Make the Roux
Next, stir in the flour and cook it for about a minute to eliminate any raw taste. This little bit of flour combined with butter forms a roux, which is the secret to that beautifully creamy and thick texture. Slowly whisk in the cold milk and chicken broth to avoid any lumps, creating a smooth, velvety base that will soon become the soup.
Step 3: Simmer to Thicken
Bring the mixture to a gentle simmer while stirring often. This is when the soup starts to thicken and transform from a simple liquid to something rich and luscious. Keep an eye on it and stir to prevent sticking or burning. Simmer for about 10 minutes or until the texture becomes thick enough to coat a spoon.
Step 4: Add the Veggies
Now it’s time for the stars: add your chopped broccoli and thinly sliced carrots straight into the pot. These vegetables cook right in the flavorful base, softening to perfection while retaining a little bite, which adds wonderful texture and freshness to the soup. Cook until the veggies are tender, usually about 10 minutes.
Step 5: Melt in the Cheese
Turn off the heat and stir in the shredded cheddar cheese gradually. The residual warmth melts the cheese perfectly, giving the soup that signature creamy, cheesy mouthfeel. This step is critical—add the cheese slowly, stirring constantly to avoid clumping and to achieve that velvety smoothness you’re aiming for in this Creamy Broccoli Cheddar Soup Recipe.
Step 6: Season to Taste
Finish with a pinch of salt and freshly ground black pepper, adjusting to your preference. This final seasoning brings all the flavors together, elevating the soup’s incredible depth. Give it one last stir, then get ready to ladle out some comfort in a bowl.
How to Serve Creamy Broccoli Cheddar Soup Recipe
Garnishes
A simple sprinkle of extra shredded cheddar or a handful of finely chopped fresh chives adds a bright pop of color and flavor. For a touch of crunch, crispy bacon bits or toasted breadcrumbs make fantastic toppings that contrast beautifully with the silky soup.
Side Dishes
This soup pairs wonderfully with crusty bread like a rustic baguette or warm, buttery dinner rolls. A lightly dressed green salad is also refreshing alongside the rich and creamy soup, balancing out the meal with crisp freshness.
Creative Ways to Present
For a charming twist, serve the soup inside hollowed-out mini bread bowls, turning your meal into an edible masterpiece. You could also swirl in a bit of sour cream, or add a dash of hot sauce for those who love a little heat. Presentation is fun and can enhance the experience of this comforting classic.
Make Ahead and Storage
Storing Leftovers
Let your leftover Creamy Broccoli Cheddar Soup Recipe cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. The flavors actually meld beautifully overnight, making it even better the next day!
Freezing
This soup freezes well, making it a perfect make-ahead meal. Portion into freezer-safe containers and store for up to 3 months. When ready, thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
Reheat the soup over low to medium heat, stirring occasionally to prevent sticking and ensure even warming. If the soup has thickened too much in storage, add a splash of milk or broth to loosen it up and bring back that creamy texture.
FAQs
Can I use different types of cheese in this soup?
Absolutely! While sharp cheddar is classic, mixing in gouda, Monterey Jack, or even a bit of Parmesan can add delightful layers of flavor. Just be sure to use cheeses that melt well for the best texture.
Is it possible to make this soup vegetarian?
Yes, simply substitute the chicken broth with vegetable broth. It won’t compromise on flavor, especially with the cheesy, buttery base carrying the soup.
Can I use frozen broccoli instead of fresh?
Definitely! Frozen broccoli is a convenient option and works just as well. You might want to reduce the cooking time slightly to keep the broccoli from getting too mushy.
What’s the best way to thicken the soup if it’s too thin?
If your soup is thinner than you like, whisk together a small amount of flour or cornstarch with cold water and slowly stir it into the simmering soup. Let it cook a few more minutes until thickened.
Can I add cream for an even richer soup?
Yes, swapping some or all of the milk with heavy cream will yield a richer, silkier soup. Keep in mind this will increase the fat content, but it’s a delicious indulgence if that’s what you’re after!
Final Thoughts
This Creamy Broccoli Cheddar Soup Recipe is more than just a meal; it’s comfort, nourishment, and a little celebration of simple ingredients coming together in the best possible way. Whether you’re making it for a cozy night in or impressing friends with your cooking, this recipe is sure to become a beloved staple in your kitchen. So grab your saucepan, some fresh broccoli, and cheddar, and dive into a bowl of pure comfort.
Print
Creamy 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
A creamy, comforting Broccoli Cheddar Soup made with fresh broccoli, tender carrots, and sharp cheddar cheese simmered in a buttery roux base. Perfect for a cozy meal any day of the week.
Ingredients
Base
- 5 tablespoons butter, divided
- 1 small white onion, diced
- 2 cloves garlic, minced
Soup Mixture
- ¼ cup flour
- 2 cups milk
- 2 cups low-sodium chicken broth
Vegetables
- 2 cups chopped fresh broccoli or frozen broccoli florets
- 1 cup thinly sliced carrots
Cheese and Seasoning
- 1 ½ cups cheddar cheese, shredded
- Salt and pepper, to taste
Instructions
- Sauté onion and garlic: In a large pot, melt 3 tablespoons of butter over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent and fragrant, about 3-5 minutes.
- Make the roux: Stir in the flour and cook for about 1-2 minutes, stirring constantly to form a roux and eliminate the raw flour taste.
- Add liquids and simmer: Gradually whisk in the milk and low-sodium chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer and cook until it thickens, about 8-10 minutes.
- Add vegetables: Stir in the chopped broccoli and sliced carrots. Cover and cook for an additional 8-10 minutes, or until the vegetables are tender but still bright in color.
- Incorporate cheese: Reduce heat to low and stir in the shredded cheddar cheese, one handful at a time, until fully melted and smooth.
- Season and serve: Taste the soup and season with salt and pepper as desired. Stir well and serve hot for a comforting meal.
Notes
- Use low-sodium broth to control salt levels.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Fresh broccoli gives better texture and flavor but frozen works well in a pinch.
- For a thicker soup, reduce the broth slightly or increase flour to 1/3 cup.
- Leftovers store well in the refrigerator up to 3 days and reheat gently on the stovetop.
