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The Best Broccoli Cheddar Soup Recipe

ByLily
Jump to Recipe· 4.9 from 17 reviews

If you’ve ever craved that cozy, comforting bowl of cheesy, veggie-packed goodness that warms you up from the inside out, then you’re in for a treat. Let me introduce you to The Best Broccoli Cheddar Soup Recipe—a creamy, flavorful soup that hits all the right notes without being fussy. Trust me, after making it a bunch of times, I can safely say it’s my go-to when I want something satisfying and homemade without a ton of work. Keep reading, and I’ll walk you through everything you need to know to make this fan-freaking-tastic soup for yourself.

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Why This Recipe Works

  • Balanced Flavors: The smoked paprika and cayenne add subtle warmth without overpowering the cheesy, creamy base.
  • Perfect Texture: Using small chopped broccoli and carrots ensures every spoonful has tender veggies that melt in your mouth.
  • Simple Ingredients: No complicated or fancy ingredients—just pantry staples coming together beautifully.
  • Easy Technique: This method avoids lumps and creates a smooth, rich soup every single time.
A creamy soup filled with bright green broccoli pieces and soft orange carrot slices, all mixed in a thick, pale yellow broth. The soup is in a white pot with a red edge, with a silver ladle scooping a portion. The broccoli and carrots are spread evenly throughout, with tiny black pepper specks on top. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

When I first tested this soup, I realized the secret really lies in good, straightforward ingredients working in harmony. A great cheese, fresh broccoli, and that subtle seasoning balance make all the difference—and grabbing fresh veggies from your local market keeps it tasting vibrant and homemade.

  • Yellow Onion: Adds a gentle sweetness and savory depth once sautéed until translucent.
  • Broccoli: The star of the show—small, tender pieces blend perfectly without turning mushy.
  • Carrots: Bring a subtle earthiness and a little color to brighten up the bowl.
  • Butter: Creates richness and helps soften the onions and veggies as a base for the roux.
  • All-purpose Flour: Thickens the soup smoothly, turning it luxuriously creamy.
  • Chicken Broth: Provides savory flavor and the necessary liquid to simmer veggies tender.
  • Whole Milk: Adds creaminess without heaviness; I’ve found skim milk never works quite right here.
  • Smoked Paprika: Gives a subtle smoky note that complements the cheese beautifully.
  • Garlic Powder: Rounds out the flavors with gentle garlicky warmth.
  • Freshly Cracked Black Pepper: Adds a little bite and freshness that cuts the richness.
  • Cayenne Pepper: Just a pinch wakes up the palate without making the soup spicy.
  • Sharp Cheddar: The cheese powerhouse—choose a good quality one that melts well for that perfectly cheesy finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this soup is—once you’ve mastered the basics, you can customize it a bunch of ways to suit your tastes or dietary needs. Sometimes I swap milk for cream if I want it ultra-rich; other times, I sneak in cauliflower for extra veg. You’ll find your own favorite tweaks as you go!

  • Variation: Adding a pinch of nutmeg gives a lovely warmth that pairs surprisingly well with the cheese—it’s my secret cozy twist on cold evenings.
  • Dairy-Free: Use a plant-based milk and a dairy-free cheese alternative to keep it creamy yet allergy-friendly.
  • Spicier Version: I once added a dash more cayenne and a few crushed red pepper flakes, and it added just the right kick on a chilly day.
  • Chunkier or Smoother: Blend part of your soup if you like it creamier but keep some toasty broccoli pieces for texture.

Step-by-Step: How I Make The Best Broccoli Cheddar Soup Recipe

Step 1: Prep Your Veggies Like a Pro

Start by dicing that yellow onion nice and fine—that helps it soften and blend seamlessly into the soup. Chop the broccoli into small, bite-sized pieces, and peel and slice the carrots thinly. I like this size because it cooks evenly and fits well on your spoon alongside the cheese.

Step 2: Build Your Flavor Base

In a large soup pot, melt your butter over medium heat and toss in the onion. Sauté until they’re soft and translucent—don’t rush this step! It takes about 5 to 7 minutes, and that sweetness it develops will make your soup sing. Next, stir in the flour and cook it for 2 minutes until it forms a light golden roux coating the pot’s bottom. This will thicken the soup, so be patient here for that perfect creamy texture.

Step 3: Add Liquids and Seasonings

Pour in the chicken broth and whisk vigorously to dissolve the flour—no lumps, please! Increase the heat to medium-high and keep stirring as the broth comes to a simmer. You’ll notice it thickens to gravy consistency—this is what you’re aiming for. Once it thickens, lower the heat to medium and whisk in the whole milk along with smoked paprika, garlic powder, black pepper, and cayenne pepper. Let the soup come back to a gentle simmer to marry all those flavors.

Step 4: Cook the Veggies Till Tender

Add in the chopped broccoli and carrots. You’ll want to simmer these for about 15 minutes, stirring often to keep everything from sticking and to evenly cook the vegetables. The carrots should be tender but not mushy—give one a taste near the end to check. If you want it softer, just let it go a few minutes longer.

Step 5: Melt in the Cheese and Final Touches

Turn the heat down to medium-low and add the shredded sharp cheddar one handful at a time, stirring until fully melted before adding more. I love this step because you see the soup turn luxuriously cheesy right in front of your eyes. Give it a taste and add salt if needed—sometimes the broth has enough salt on its own, so taste first! That’s it, you just made the best broccoli cheddar soup ever.

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Tips from My Kitchen

  • Chop Veggies Uniformly: Cutting broccoli and carrots into similar sizes ensures even cooking and better texture.
  • Roux Patience: Make sure to cook the flour in butter until it smells nutty—that’s crucial for thickening without a raw flour taste.
  • Cheese Choice Matters: Sharp cheddar gives the soup depth; avoid pre-shredded cheese as it often has additives that affect melting.
  • Season Gradually: Add salt at the end since broth can vary in saltiness, preventing an overly salty soup.

How to Serve The Best Broccoli Cheddar Soup Recipe

Three white bowls filled with thick, creamy soup that has visible pieces of green broccoli, orange carrots, and light-colored onions. Each bowl has light tan, broken saltine crackers on top, some mixed into the soup, and a small pile of shredded yellow cheese in the center. One bowl has a black spoon resting inside near the edge. The bowls sit on a light blue surface with scattered whole and broken saltine crackers nearby and a yellow cloth on the bottom left corner. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my bowls with a sprinkle of extra sharp cheddar and a few crispy croutons for a satisfying crunch. Sometimes I add a little fresh cracked pepper or a dash of smoked paprika for color and a touch of smoky flair. If you’re feeling fancy, a swirl of cream or some chopped fresh chives adds a lovely fresh note.

Side Dishes

Crusty bread or a warm baguette pairs perfectly for dipping. I also like a simple green salad with a tangy vinaigrette to balance the richness. When I’m in soup mode, a grilled cheese sandwich alongside makes for the ultimate comfort meal.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls for an eye-catching presentation that impresses guests. Another favorite is layering the soup with a sprinkle of extra cheese and breadcrumbs, then broiling it for a golden crust on top—instant bowl of cozy luxury.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before storing it in airtight containers in the fridge. It keeps well for about 3 to 4 days. When I reheat, I add a splash of milk or broth to loosen it back up and stir often so it doesn’t stick or separate.

Freezing

This soup freezes decently if you don’t mind a slight texture change in the broccoli. Freeze it in small portions for easy thawing. When reheating from frozen, do so slowly over low heat and stir frequently to keep it creamy.

Reheating

I recommend reheating gently on the stovetop rather than the microwave to preserve that smooth texture. Adding a little extra milk or broth while warming up helps it regain its original creaminess without getting gluey or too thick.

FAQs

  1. Can I make The Best Broccoli Cheddar Soup Recipe vegetarian?

    Absolutely! Swap the chicken broth for a rich vegetable broth, and use your favorite vegetarian cheddar cheese. The soup will be just as flavorful and satisfying without the meat-based broth.

  2. How do I prevent the soup from becoming too thick?

    If your soup thickens too much, simply stir in a bit more milk or broth until you reach your preferred consistency. Remember, soup often thickens as it cools, so a slightly thinner finish while warm is best.

  3. Can I use frozen broccoli instead of fresh?

    Yes, frozen broccoli works in a pinch! Just be sure to thaw and drain it well to avoid extra water in your soup, which can thin it out. Cooking time might be a bit shorter since frozen broccoli is already partially cooked.

  4. What’s the best cheese for The Best Broccoli Cheddar Soup Recipe?

    I recommend a sharp, high-quality cheddar that melts smoothly. Avoid pre-shredded cheese since the anti-caking agents can affect melting and texture. If you want, you can mix in a bit of white cheddar or Gruyère for added complexity.

  5. Can I make this soup vegan?

    To veganize the soup, use plant-based milk (like oat or cashew) and vegan cheese alternatives. Use vegetable broth, and replace the butter with olive oil or vegan margarine. The flavor won’t be exactly the same, but it’s a tasty dairy-free alternative!

Final Thoughts

This recipe has been a comforting go-to in my kitchen for cold nights, busy weeknights, and anytime I want a hug in a bowl. What makes The Best Broccoli Cheddar Soup Recipe truly special for me is how approachable it is—simple ingredients, straightforward steps, and always that cheesy, veggie goodness I crave. I’m excited for you to try it and make it your own because honestly, there’s nothing like serving up a warm bowl of homemade soup to friends and family. So go ahead, give this recipe a whirl—I promise you’ll want to keep it in your repertoire!

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The Best Broccoli Cheddar Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 17 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose
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Description

This creamy and comforting Broccoli Cheddar Soup features tender broccoli and carrots in a rich cheesy broth. Perfect as a warming appetizer or light meal, it combines sharp cheddar cheese with aromatic spices for depth and flavor.

Ingredients

Vegetables

  • 1 yellow onion
  • 1 lb. broccoli
  • 2 carrots

Dairy & Fat

  • 4 Tbsp butter
  • 2 cups whole milk
  • 6 oz. sharp cheddar, shredded

Dry Ingredients & Spices

  • 4 Tbsp all-purpose flour
  • ½ tsp smoked paprika
  • ¼ tsp garlic powder
  • ¼ tsp freshly cracked black pepper
  • ⅛ tsp cayenne pepper

Liquids

  • 2 cups chicken broth

Instructions

  1. Prepare Vegetables: Dice the onion and chop the broccoli into very small pieces. Peel and slice the carrots to ensure they cook evenly.
  2. Sauté Onion and Make Roux: In a large soup pot, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent. Stir in the flour and cook for 2 minutes until the flour coats the bottom of the pot and turns a light golden color.
  3. Add Broth and Thicken: Pour in the chicken broth gradually while whisking to dissolve the flour completely. Increase heat to medium-high and stir often until the broth reaches a simmer and thickens to a gravy-like consistency.
  4. Add Milk and Spices: Reduce heat to medium, then whisk in the whole milk along with smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the mixture to return to a gentle simmer.
  5. Cook Vegetables: Add the chopped broccoli and carrots to the pot. Simmer, stirring frequently, for 15 minutes or until the carrots are tender and the vegetables are cooked through. Test for desired tenderness and simmer longer if needed.
  6. Melt Cheese: Lower the heat to medium-low. Gradually stir in the shredded sharp cheddar cheese, adding a handful at a time until fully melted and incorporated into the soup.
  7. Season and Serve: Taste the soup and add salt if needed, depending on the saltiness of your chicken broth. Serve warm in bowls.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • If you prefer a smoother texture, blend part of the soup before adding the cheese.
  • Use sharp cheddar for best flavor; mild cheddar will result in a less intense taste.
  • Adjust cayenne pepper amount to control the spice level.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.

Nutrition

  • Serving Size: 1 cup
  • Calories: 300 kcal
  • Sugar: 6 g
  • Sodium: 500 mg
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Protein: 15 g
  • Cholesterol: 55 mg

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