Broccoli Cheddar Soup Recipe
If you’re craving something cozy, creamy, and packed with a vibrant veggie punch, this Broccoli Cheddar Soup Recipe is exactly what you need. It’s one of those dishes that feels like a big warm hug on a chilly day, yet it’s light enough to enjoy any time you want a satisfying, wholesome meal. Whenever I make this soup, the house fills with that irresistible aroma of melting cheddar and sautéed onions — it instantly lifts my spirits.
This Broccoli Cheddar Soup Recipe is special because it strikes the perfect balance: rich and velvety, but with enough fresh broccoli texture that you’re not just slurping pure comfort, but also getting some healthy goodness. It’s fantastic as a quick lunch, a dinner starter, or paired with crusty bread for a weekend treat. Trust me, once you try this recipe, it’ll become one of those go-to dishes you turn to whenever you want something nurturing and delicious.
Why This Recipe Works
- Perfect Balance: Creamy cheddar cheese blends beautifully with fresh broccoli for rich, vibrant flavor and texture.
- Simple Techniques: Sautéing aromatics and using a classic roux with flour guarantees a luxuriously thick soup.
- Accessible Ingredients: Made with everyday pantry staples and fresh veggies that are easy to find and affordable.
- Flexible Consistency: Choose heavy cream, half and half, or milk depending on the richness you prefer.
Ingredients & Why They Work
Each ingredient in this Broccoli Cheddar Soup Recipe plays a key role in making the final dish both delicious and comforting. From the sharp cheddar that melts into velvety richness to the fresh broccoli that adds brightness, these ingredients are straightforward but powerful when combined.
- Salted Butter: Adds richness and helps sauté the aromatics for deeper flavor.
- Yellow Onion: Provides a sweet, savory base when cooked until translucent.
- Garlic: Lends a warm, fragrant note that complements the cheese beautifully.
- Carrots: Shredded for a touch of natural sweetness and extra texture.
- All Purpose Flour: Used to create a roux that thickens the soup perfectly.
- Chicken Broth: Adds savory depth and balances the creaminess.
- Heavy Cream: Delivers that luscious, silky texture; half and half or whole milk works too, but you’ll notice a lighter finish.
- Fresh Broccoli: The star veggie — fresh and chopped for optimal tenderness without turning mushy.
- Sharp Cheddar Cheese: Freshly grated for a punch of tangy, creamy goodness that melts smoothly.
- Lawry’s Seasoning Salt: Adds subtle spices and enhances the overall flavor.
- Paprika: Offers a mild smoky warmth that adds complexity.
- Black Pepper: Adds a little heat and depth.
- Nutmeg: Just a pinch for a gentle background warmth that works surprisingly well with cheese.
Make It Your Way
One of my favorite things about this Broccoli Cheddar Soup Recipe is how easy it is to tweak and make your own. I often swap out a few ingredients depending on what I have in the fridge or how indulgent I want the soup to be.
- Variation: Sometimes I add cooked bacon or diced ham for extra smoky flavor — it turns the soup into a heartier meal that’s perfect for chilly evenings.
- Dairy Alternatives: If you want to lighten it up, half and half or whole milk work fine, but keep in mind the texture will be thinner and less rich.
- Veggie Twists: Try adding a handful of kale or spinach at the end for some green variety and nutrients.
- Spice it Up: A pinch of cayenne or a squirt of hot sauce can bring a welcome tang if you like it a bit spicier.
Step-by-Step: How I Make Broccoli Cheddar Soup Recipe
Step 1: Sauté Onions and Garlic to Build Flavor
Start by melting your butter over medium heat in a large pot. Once melted, toss in the diced yellow onion and sprinkle with Lawry’s seasoning salt, paprika, black pepper, and a pinch of nutmeg. Cook the onions, stirring occasionally, for about 5 minutes until they’re beautifully translucent and soft. Then add the minced garlic and let it cook just 2 more minutes — you want it fragrant but not browned to avoid bitterness.
Step 2: Add Carrots and Build the Roux
Next, stir in the shredded carrots — they’ll add sweetness and subtle texture that balances the sharp cheese later on. Sprinkle the flour over the mixture and stir constantly for 2 to 3 minutes. This step helps cook out the raw flour taste and creates a roux that thickens the soup, so be patient and keep the heat moderate to avoid burning.
Step 3: Pour in Broth, Cream, and Simmer with Broccoli
Slowly whisk in the chicken broth and heavy cream (or your chosen dairy). Raise the heat enough to bring the soup to a gentle boil, then add the chopped broccoli. Give it a good stir, cover with a lid, and turn the heat down to a simmer. Let it bubble gently for about 15 minutes, stirring occasionally. You’ll notice the soup start to thicken, and the broccoli should become tender without turning mushy — perfect for that fresh bite.
Step 4: Melt in the Cheese and Season to Taste
With the heat down low, gradually stir in the freshly grated sharp cheddar cheese until it melts completely into the creamy base. Give it a taste and adjust the salt and pepper if needed. That’s it! Your Broccoli Cheddar Soup is ready to enjoy — warm, cheesy, and bursting with flavor.
Tips from My Kitchen
- Use Fresh Cheese: Freshly grate the cheddar yourself — pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- Don’t Overcook Broccoli: Keep an eye during simmering so your broccoli stays tender but still has some bite.
- Be Patient with the Roux: Cooking the flour with the butter and veggies before adding liquid avoids lumps and ensures silky texture.
- Season Gradually: Add seasoning little by little — it’s easier to enhance flavor than to fix an oversalted soup.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
I love topping this soup with a sprinkle of extra sharp cheddar and a few crumbles of crispy bacon for texture contrast. A scatter of finely chopped fresh chives or parsley adds a bright, fresh note that balances the richness beautifully.
Side Dishes
It pairs wonderfully with warm, crusty bread or classic grilled cheese sandwiches. For a more casual meal, I often serve it alongside garlic bread or simple green salads to keep things light and fresh.
Creative Ways to Present
For special gatherings, I’ve ladled this Broccoli Cheddar Soup Recipe into mini bread bowls — they make it extra fun and festive. You can also drizzle a swirl of crème fraîche or a little hot sauce on top for a pop of color and extra creaminess.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftover soup into an airtight container and store it in the fridge. It keeps well for up to 3 days — just give it a good stir before reheating, as the cheese can sometimes settle.
Freezing
I’ve frozen this soup successfully, but I recommend undercooking the broccoli slightly so it doesn’t become mushy upon thawing. Freeze in portion-sized containers and thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat slowly over low heat, stirring frequently to prevent scorching. If the soup thickened too much in the fridge, add a splash of broth or milk to loosen it to your preferred consistency.
FAQs
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Can I make this Broccoli Cheddar Soup Recipe vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth, and you’ll have a delicious vegetarian version. The cheese and veggies still deliver plenty of flavor and richness.
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What type of cheddar cheese is best for this soup?
I recommend using sharp white or orange cheddar for bold flavor that melts smoothly. Avoid processed or pre-shredded cheese when possible, as it doesn’t incorporate as well.
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How do I prevent the soup from becoming grainy when reheated?
Reheat gently over low heat and stir constantly. Adding a little extra cream or broth while reheating helps maintain a smooth texture and prevents cheese from clumping.
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Can I use frozen broccoli instead of fresh?
Yes, but fresh broccoli provides better texture in this soup. If you use frozen, thaw and drain it well before adding to minimize excess moisture and avoid a watery soup.
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Is there a low-fat version of this soup?
You can use low-fat milk instead of heavy cream, and reduce the amount of butter. Keep in mind the soup won’t be as creamy or thick, but still tasty and comforting.
Final Thoughts
This Broccoli Cheddar Soup Recipe feels like a little piece of comfort in a bowl, with its cozy textures and layers of cheesy, vegetable goodness. It’s one of those recipes I come back to again and again, especially when I want something easy to make but packed with flavor and heart. I hope you enjoy making this soup as much as I do — from the aroma filling your kitchen to the first warm spoonful, it’s a simple reminder of the joys of home cooking.
Print
Broccoli Cheddar Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy Broccoli Cheddar Soup is a comforting classic, featuring tender broccoli, sharp cheddar cheese, and a rich, velvety broth made with butter, onions, garlic, and heavy cream. Perfect for a chilly day, this soup blends flavors and textures beautifully for a satisfying main course or appetizer.
Ingredients
Main Ingredients
- 1 stick salted butter
- 1 yellow onion, diced
- 6-7 garlic cloves, minced
- 2 cups carrots, shredded
- 1/2 cup all purpose flour
- 4 cups chicken broth
- 4 cups heavy cream (can use half and half or whole milk, but soup will be less thick)
- 5 cups fresh broccoli, chopped
- 3 cups freshly grated sharp cheddar cheese
- 1 tablespoon Lawry’s seasoning salt
- 1 teaspoon paprika
- 1 tablespoon black pepper
- 1 pinch nutmeg
Instructions
- Melt the butter: Melt the butter in a large pot over medium heat to create the base for the soup.
- Sauté onions and seasonings: Add the diced onion along with Lawry’s seasoning salt, paprika, black pepper, and nutmeg. Cook about 5 minutes until the onion is translucent, then add the minced garlic and cook for 2 more minutes until fragrant.
- Add carrots: Stir in the shredded carrots to blend with the aromatics.
- Add flour: Sprinkle in the flour and cook for 2-3 minutes, stirring constantly to form a roux that will thicken the soup.
- Add liquids: Pour in the chicken broth and heavy cream (or half and half), stirring to combine evenly.
- Simmer with broccoli: Bring the soup to a gentle boil, then add the chopped broccoli. Stir well, cover with a lid, and reduce to a simmer for 15 minutes, stirring occasionally as the soup thickens and broccoli softens.
- Finish with cheese: Reduce heat to low and stir in the grated cheddar cheese until fully melted and the soup is creamy and smooth. Taste and adjust seasoning with salt and pepper if needed.
Notes
- For a vegetarian version, replace chicken broth with vegetable broth.
- Using heavy cream provides a richer texture; half and half or whole milk can be used for a lighter soup but results in less thickness.
- Make sure to cook the flour for a few minutes to avoid a raw taste in the soup.
- If you prefer smoother soup, use an immersion blender before adding cheese to blend the broccoli and carrots.
- Freshly grated cheddar melts better than pre-shredded varieties due to anti-caking agents.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 70 mg
