If you have a special craving for something warm, comforting, and packed with flavor, this Broccoli Cheddar Soup Recipe is your new best friend. It’s creamy, cheesy, and perfectly balanced by tender broccoli and a blend of simple seasonings. Whether it’s a chilly night or you need a cozy lunch, this soup hits every note — rich, savory, and just downright satisfying. Plus, the best part is how incredibly straightforward it is to make, turning everyday ingredients into a soul-soothing bowl of deliciousness.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating that creamy, cheesy warmth you expect from a classic soup. These simple pantry staples come together to build layers of flavor, texture, and vibrant color, making the Broccoli Cheddar Soup Recipe a dependable crowd-pleaser.
- 4 tablespoons butter: Provides a rich, silky base to sauté veggies and build flavor.
- ½ medium onion, diced: Adds a gentle sweetness and depth once softened.
- 2 carrots, grated: Boosts color and subtle natural sweetness that complements the cheddar.
- ¼ cup flour: Acts as a thickening agent, giving the soup a velvety texture.
- 2 cups whole milk: Creates that creamy consistency we all love in cheddar soup.
- 2 cups chicken broth: Lends savory undertones and balances the richness of the cheese.
- ½ teaspoon dry mustard: Adds a slight tangy kick to elevate the cheesy flavor.
- ½ teaspoon white pepper: Gently spices the soup without overpowering it.
- ½ teaspoon salt: Enhances all the flavors and brings the dish together.
- 16 ounces frozen broccoli florets: The star vegetable, tender and vibrant, packed with nutrition.
- 8 ounces extra sharp cheddar, grated: The heart and soul of the soup, delivering bold, melty cheesiness.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Sauté the Aromatics and Carrots
Start by melting butter in a dutch oven over medium heat. Toss in diced onion and let it soften gently for about 5 minutes, releasing their sweet aroma. Then, stir in grated carrots, which add a lovely hint of sweetness and bright color to the mix.
Step 2: Create the Roux
Sprinkle in the flour and cook for one full minute while stirring constantly. This step cooks out the raw flour taste and helps thicken your soup later, giving it a luxuriously smooth texture you’ll adore.
Step 3: Add Liquids
Gradually pour in the milk and chicken broth, whisking as you go to blend everything seamlessly. These liquids form the creamy base that will carry all those wonderful flavors.
Step 4: Season and Simmer with Broccoli
Season the soup with dry mustard, white pepper, and salt, then add the frozen broccoli florets. Lower the heat to medium-low and let everything cook for 10 to 15 minutes until the broccoli becomes tender, infusing the soup with its fresh, earthy notes.
Step 5: Blend to the Perfect Consistency
Use an immersion blender to puree some of the broccoli, leaving some florets chunky for texture. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, puree, and then stir it back into the pot.
Step 6: Stir in the Cheddar
Add the grated cheddar cheese a handful at a time, stirring constantly as it melts smoothly into the soup. Once fully combined, remove the pot from heat and get ready to enjoy your homemade bowl of comfort.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
Elevate your bowl with a sprinkle of extra cheddar or finely chopped fresh chives to add pops of color and fresh flavor. A dash of crispy bacon bits or a swirl of cream can also make this soup feel extra special and inviting.
Side Dishes
This Broccoli Cheddar Soup goes wonderfully with crusty bread, garlic toast, or warm soft pretzels. A simple green salad or a few crunchy crackers round out the meal perfectly, balancing creamy with crisp textures.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out bell peppers for a creative presentation at family dinners or casual get-togethers. You can even drizzle a little smoked paprika or drizzle truffle oil for a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and grow more comforting after resting overnight, making for a great next-day lunch or dinner.
Freezing
Broccoli Cheddar Soup freezes well! Pour cooled soup into freezer-safe containers, leaving space for expansion, and freeze for up to 2 months. Avoid freezing the soup with cheese already melted in if possible—add fresh cheese when reheating for best texture.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently. If the soup thickens too much, add a splash of milk or broth to bring it back to creamy perfection. Slowly melting in extra cheese during reheating can also revive that freshly made taste.
FAQs
Can I use fresh broccoli instead of frozen?
Absolutely! Fresh broccoli is a wonderful substitution — just chop into small florets and steam or cook until tender in step 4. It often gives a fresher flavor, though frozen broccoli is a great, convenient option that works beautifully.
What if I don’t have an immersion blender?
No worries at all! Carefully blend half of the soup in a regular blender until smooth, then stir it back into the pot. This method still gives you the creamy texture without needing special equipment.
Is it possible to make this soup vegetarian?
Definitely, just replace the chicken broth with vegetable broth to keep it vegetarian-friendly. The soup will still be rich, hearty, and full of that signature cheesy broccoli goodness.
Can I use low-fat milk or a milk alternative?
You can swap in low-fat milk or even unsweetened plant-based milk like almond or oat milk, though whole milk gives the richest creaminess. Adjust seasonings to taste since some alternatives have different flavor profiles.
How sharp should the cheddar cheese be?
Using extra sharp cheddar gives the soup the bold, tangy bite that cuts through the creaminess perfectly. Mild cheese will still work but may result in a less intense flavor, so the recipe really shines with sharper cheese.
Final Thoughts
There is something truly special about a good bowl of homemade soup, and this Broccoli Cheddar Soup Recipe absolutely delivers on warmth, simplicity, and that cozy feeling we all crave. It’s comforting, easy, and made from ingredients you probably have on hand already. I hope you’ll give it a try and make it one of your go-to recipes to share with friends and family — it’s like a hug in a bowl!
Print
Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings (4 bowls)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy Broccoli Cheddar Soup made with tender broccoli florets, sharp cheddar cheese, and a rich base of sautéed onions, carrots, and milk. This easy stovetop recipe perfect for a cozy meal comes together in just 30 minutes.
Ingredients
Soup Base
- 4 tablespoons butter
- ½ medium onion, diced
- 2 carrots, grated
- ¼ cup flour
- 2 cups whole milk
- 2 cups chicken broth
Seasonings and Vegetables
- ½ teaspoon dry mustard
- ½ teaspoon white pepper
- ½ teaspoon salt
- 16 ounces frozen broccoli florets
Cheese
- 8 ounces extra sharp cheddar, grated
Instructions
- Sauté Aromatics: Melt 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 well.
- Add Flour: Sprinkle the flour over the vegetables and cook for one minute, stirring constantly to remove the raw flour taste and create a roux.
- Incorporate Liquids: Gradually add the whole milk and chicken broth to the pot, stirring continuously to smooth out any lumps and form the soup base.
- Season and Simmer: Add the dry mustard, white pepper, salt, and frozen broccoli florets. Reduce heat to medium-low and simmer gently for 10-15 minutes, until the broccoli is tender.
- Blend Soup: Use an immersion blender to partially puree the soup, leaving some broccoli florets intact for texture. If you don’t have an immersion blender, transfer half the soup to a blender, puree, and then return it to the pot.
- Melt Cheese: Gradually add the grated cheddar cheese, a handful at a time, stirring constantly to melt it smoothly into the soup. Remove from heat immediately once cheese is fully incorporated.
Notes
- Partial blending creates a creamy texture while keeping broccoli pieces for bite.
- If no immersion blender is available, blend soup in batches using a regular blender, but be careful with hot liquids.
- Adjust seasoning to taste before serving.
- Use sharp cheddar for best flavor intensity.
- For vegetarian version, substitute chicken broth with vegetable broth.
