Broccoli Cheddar Soup Recipe
If you’ve ever craved a bowl of comforting warmth that perfectly balances cheesy richness with fresh, vibrant vegetables, look no further than this Broccoli Cheddar Soup Recipe. It’s a homemade treasure that transforms simple ingredients into a velvety, indulgent delight that feels like a cozy hug on a chilly day. The sharpness of the cheddar cheese melds beautifully with tender broccoli and subtly sweet carrots, creating a harmonious blend that’s both nourishing and downright addictive. Whether you’re new to soup-making or looking for a new go-to, this recipe is sure to become a beloved classic in your kitchen.
Ingredients You’ll Need
This Broccoli Cheddar Soup Recipe uses simple, everyday ingredients that are essential to achieve the perfect balance of flavor, texture, and color. Each component plays a vital role in bringing out the creamy, cheesy goodness and fresh vegetable brightness this soup is known for.
- Unsalted butter: Delivers a rich, velvety base to sauté your onion and garlic, adding luscious depth.
- Small onion, finely chopped: Adds a sweet, aromatic foundation to build layers of flavor.
- Garlic, minced: Infuses a subtle warmth that complements the cheese without overpowering it.
- All-purpose flour: Used to create a roux, this thickens the soup for that perfect creamy consistency.
- Low-sodium chicken or vegetable broth: Enhances flavor while keeping the soup light and savory.
- Whole milk or half-and-half: Adds creamy richness to balance the sharp cheddar.
- Fresh broccoli florets, chopped small: The star vegetable, providing freshness, texture, and vibrant color.
- Shredded carrots: Introduce a slight sweetness and extra nutrients, brightening every spoonful.
- Salt and black pepper: Essential seasonings to bring out the best flavors.
- Paprika (optional): Adds a subtle smoky note and a hint of warmth for complexity.
- Sharp cheddar cheese, shredded: The heart of the soup, melting into creamy bliss and delivering unmistakable cheesy goodness.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Sauté the Base
Begin by melting the butter in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 3 to 4 minutes. This step is crucial because it creates a flavorful aromatic base that carries the taste of the entire dish. Once the onions are ready, stir in the minced garlic and let it cook for just 30 seconds—too long, and the garlic can turn bitter.
Step 2: Build the Roux
Sprinkle the all-purpose flour evenly over the sautéed onions and garlic, then stir constantly for 1 to 2 minutes. This forms a roux, a classic thickening agent that will give your soup the creamy body it deserves. Keep the heat moderate to avoid browning the flour, which could change the color and flavor of your soup negatively.
Step 3: Add Liquids and Vegetables
Slowly whisk in the chicken or vegetable broth, followed by the milk or half-and-half, stirring continuously to keep the mixture smooth. Bring this to a gentle simmer, then add the chopped broccoli florets and shredded carrots. Season with salt, black pepper, and paprika if you choose to use it. Let everything simmer uncovered for 15 to 20 minutes until the vegetables are tender and the flavors have melded beautifully.
Step 4: Incorporate the Cheese
Lower the heat to prevent curdling and gradually stir in the sharp cheddar cheese. Use freshly shredded cheese for the best melt and creaminess. Keep stirring until the cheese has fully melted and the soup is smooth and decadent. Give it a taste and adjust the seasoning as necessary, then you’re ready to serve your comforting masterpiece.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
A sprinkle of extra shredded cheddar cheese on top adds an irresistible melty layer that entices every spoonful. For some crunch and color, chopped green onions or crispy bacon bits make excellent toppings. A dash of paprika or a few grinds of fresh black pepper can also brighten the presentation and flavor.
Side Dishes
This soup shines when paired with crusty bread or a warm bread bowl, perfect for soaking up every last creamy drop. A fresh garden salad with a tangy vinaigrette provides a lovely contrast to the richness of the soup. If you want something heartier, garlic knots or a grilled cheese sandwich complement it beautifully.
Creative Ways to Present
For an eye-catching presentation, serve the soup in a hollowed-out mini pumpkin or a round sourdough bread bowl. Layer the soup with a swirl of cream or a drizzle of chili oil for a gourmet touch. You can also blend a portion of the soup to create a silky base, then add chunks of broccoli and cheddar on top for texture variety.
Make Ahead and Storage
Storing Leftovers
Transfer leftover Broccoli Cheddar Soup Recipe into an airtight container and keep it refrigerated for up to 3 days. The flavors actually deepen overnight, making leftovers even tastier! Just be aware that the soup may thicken as it cools, which is easy to fix when reheating.
Freezing
This soup freezes well if you want to enjoy it later. Portion it into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. To avoid a grainy texture from freezing and thawing, it’s better to omit cheese before freezing and add fresh shredded cheddar when reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring frequently to prevent scorching. If the soup is too thick, add a splash of milk or broth to loosen it up. Gradually stir in fresh cheddar cheese near the end to restore the creamy texture and rich flavor.
FAQs
Can I use a different type of cheese instead of cheddar?
Definitely! While sharp cheddar is classic and provides the perfect balance of sharpness and creaminess, you can experiment with cheeses like Gruyère, Monterey Jack, or even a bit of Parmesan for a unique twist. Just choose cheeses that melt well to maintain that luscious texture.
Is this soup vegetarian?
You can make this Broccoli Cheddar Soup Recipe vegetarian by using vegetable broth instead of chicken broth. This keeps the soup flavorful and hearty without compromising on the comforting qualities you love.
How can I make this soup thicker or thinner?
For a thicker soup, mash some of the cooked broccoli or blend a portion of the soup with an immersion blender until smooth before adding the cheese. If you prefer it thinner, simply add extra broth or milk while reheating or during cooking until you reach your desired consistency.
Can I use frozen broccoli instead of fresh?
Frozen broccoli works fine in a pinch, but fresh broccoli generally provides better texture and flavor. If using frozen, be sure to thaw and drain it well to prevent excess water from thinning the soup too much.
How long does this soup take to make?
The whole process takes about 35 minutes, including prep and cooking. It’s a surprisingly quick way to make a hearty, homemade soup that tastes like it’s been simmering all day.
Final Thoughts
There’s something incredibly satisfying about making and sharing this Broccoli Cheddar Soup Recipe. It’s a dish that wraps up all your cozy feelings into a bowl, perfect for weeknights, lunch, or anytime you want to feel nourished and comforted. Give it a try—you might just find yourself making it again and again, passing it along like a treasured secret to all your friends and family.
Print
Broccoli Cheddar Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This classic Broccoli Cheddar Soup recipe offers a rich, creamy, and cheesy blend of fresh broccoli, sharp cheddar cheese, and a smooth roux base. Perfect for a comforting lunch or dinner, this soup combines tender vegetables with a velvety texture and a satisfying cheesy flavor, easily made from scratch with everyday ingredients.
Ingredients
Main Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 3 cups fresh broccoli florets, chopped small
- 1 cup shredded carrots
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 2 cups sharp cheddar cheese, shredded
Instructions
- Prepare the Base: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until the onion is softened and translucent.
- Add Garlic and Flour: Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Sprinkle the all-purpose flour over the onion mixture and cook, stirring constantly, for 1 to 2 minutes to develop a roux which will thicken the soup.
- Add Liquids: Gradually whisk in the low-sodium chicken or vegetable broth, followed by the whole milk or half-and-half, stirring continuously until the mixture is smooth and free of lumps. Bring the mixture to a gentle simmer over medium heat.
- Cook Vegetables: Add the chopped fresh broccoli florets, shredded carrots, salt, black pepper, and optional paprika to the pot. Allow the soup to simmer uncovered for 15 to 20 minutes, or until the broccoli and carrots are tender.
- Incorporate Cheese: Reduce the heat to low and gradually stir in the shredded sharp cheddar cheese. Continue stirring until the cheese is completely melted and the soup achieves a creamy consistency. Taste and adjust seasoning if necessary.
- Serve: Serve the warm soup as is or with crusty bread or in a bread bowl for added comfort and presentation.
Notes
- For a thicker soup texture, mash some of the cooked broccoli with a potato masher or use an immersion blender to blend a portion of the soup until smooth.
- Using freshly grated sharp cheddar cheese ensures the cheese melts smoothly and enhances the soup’s flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
