If you’ve ever craved a cozy, soul-warming bowl of comfort food, then you absolutely have to try this Creamy Broccoli Cheddar Soup Recipe. I remember the first time I made it—my kitchen filled with that incredible aroma of melted cheddar and fresh broccoli, and my family couldn’t get enough. It’s rich, velvety, and just the right balance of cheesy goodness with tender veggies. Trust me, once you make this, it’ll become your go-to on chilly nights or whenever you want something that feels like a warm hug.
Why You’ll Love This Recipe
- Super Creamy Texture: Using a creamy base of butter, flour, milk, and cheese gives you perfectly silky soup every time.
- Quick & Easy to Make: You can whip this up in about 30 minutes, perfect for busy weeknights or last-minute dinners.
- Packed with Veggies: Broccoli and carrots add freshness and nutrition without sacrificing flavor.
- Kid-Approved: My family goes crazy for this, even the picky eaters!
Ingredients You’ll Need
Everything in this Creamy Broccoli Cheddar Soup Recipe works together to create that luscious cheesy flavor and smooth texture. I recommend using fresh veggies and good-quality cheddar cheese for the best results. Here’s what to have ready:
- Unsalted butter: Gives that rich, velvety base without adding extra saltiness.
- Yellow onion: Adds subtle sweetness and depth when softened.
- Sea salt: Helps bring out the natural flavors, so use good quality.
- Freshly ground black pepper: For a mild kick and balanced seasoning.
- Garlic cloves: Provides aromatic warmth; fresh is best here.
- All-purpose flour: The secret to thickening up your soup beautifully.
- Whole milk or unsweetened almond milk: I prefer whole milk for creaminess, but almond milk works for a lighter version.
- Vegetable broth: Keeps the base flavorful without overpowering the cheddar.
- Broccoli florets: Fresh chopped florets cook quickly and keep their bright green color.
- Large carrot: Julienned or finely chopped for a touch of natural sweetness and color.
- Dijon mustard: Just a touch enhances the cheesy notes beautifully.
- Shredded cheddar cheese: The star ingredient! Sharp cheddar works best for a punch of flavor.
- Homemade croutons: Optional, but they add a delightful crunch when serving.
Variations
I love to play around with this Creamy Broccoli Cheddar Soup Recipe sometimes to suit whatever I have on hand or to tweak it for dietary needs. Feel free to personalize it and make it your own – that’s part of the fun!
- Veggie Swap: I sometimes add cauliflower or spinach for a different veggie boost; it blends perfectly without changing the texture much.
- Spicy Kick: Adding a pinch of cayenne or a few dashes of hot sauce makes it exciting for those who like a little heat.
- Dairy-Free Version: Use almond or oat milk and a dairy-free cheese alternative – it’s surprisingly delicious!
- Protein Boost: Stir in some cooked shredded chicken or crispy bacon for a heartier meal.
How to Make Creamy Broccoli Cheddar Soup Recipe
Step 1: Gently Sauté Your Aromatics
Start by melting the butter in a large pot over medium heat. Toss in the chopped yellow onion with a pinch of sea salt and some freshly ground black pepper. Cook, stirring occasionally, for about 5 minutes until the onion is soft and translucent – this brings out a beautiful sweetness that forms the flavor foundation. Then add the garlic and cook for just another minute. I find that cooking the garlic too long can make it bitter, so once it becomes fragrant, it’s time for the next step.
Step 2: Make the Roux and Add Milk
Sprinkle the flour over the softened onions and garlic, and whisk continuously for 1 to 2 minutes until the flour turns a light golden color. This cooking step is key—it removes that raw flour taste and ensures your soup thickens nicely. Next, slowly pour in the milk (I usually use whole milk for maximum creaminess) while whisking constantly to avoid lumps. This creates a smooth and luscious base for your soup.
Step 3: Add Broth, Veggies, and Mustard
Stir in the vegetable broth, then add the chopped broccoli florets and finely chopped carrot. The carrots add subtle sweetness and a bit of color contrast, which I just adore. Mix in the Dijon mustard—it’s a little trick I learned that really enhances the savory cheddar flavor without overpowering the soup. Let everything simmer gently for 15 to 20 minutes until the broccoli is tender and everything is heated through.
Step 4: Melt in the Cheese for That Signature Creaminess
This is where the magic happens. Gradually stir in the shredded cheddar cheese, adding a handful at a time and stirring until it’s completely melted before adding more. Slow and steady wins here to prevent clumping and ensure the soup stays smooth and glossy. Once all the cheese is incorporated, taste and adjust the seasoning with more salt or pepper if needed. That cheesy richness is why this Creamy Broccoli Cheddar Soup Recipe is so irresistible!
Pro Tips for Making Creamy Broccoli Cheddar Soup Recipe
- Slow Cheese Addition: Adding cheese slowly and stirring thoroughly keeps your soup silky without curdling or becoming grainy.
- Use Sharp Cheddar: My favorite cheddar is sharp because it packs more flavor, making every spoonful instantly comforting.
- Don’t Skip the Mustard: That little bit of Dijon amps up the complexity of flavor—it’s a secret ingredient I always include.
- Watch Your Heat: Avoid boiling the soup once the cheese is in—too high heat can separate the cheese and make your soup oily.
How to Serve Creamy Broccoli Cheddar Soup Recipe
Garnishes
I usually top my bowls with crunchy homemade croutons—they add the perfect contrasting crunch to that silky soup. Sometimes, I sprinkle a little extra shredded cheddar on top for good measure, or a pinch of freshly chopped chives or parsley to brighten it up and add a fresh pop of color. A swirl of cream or a drizzle of olive oil works beautifully too if you want to get fancy.
Side Dishes
For sides, I love pairing this soup with crusty bread or warm garlic rolls to soak up all the cheesy goodness. A simple green salad with vinaigrette is refreshing alongside the richness, and if you’re feeling indulgent, some crispy bacon bits on the side never hurt!
Creative Ways to Present
For special occasions, I’ve served this soup in mini bread bowls — loved how the hollowed-out bread became an edible bowl! Also, layering the soup with a sprinkle of cheddar and toasted nuts on top makes it look restaurant-worthy. It’s a great way to impress guests without any fuss.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge, and it usually stays delicious for about 3 to 4 days. Before serving again, I give it a good stir and, if needed, add a splash of milk to loosen it up. It reheats beautifully on the stove or in the microwave.
Freezing
I’ve had great luck freezing this soup in freezer-friendly containers for up to 3 months. Just be sure to wait until it cools completely before freezing. When you’re ready, thaw overnight in the fridge before reheating gently. The texture stays surprisingly good, though it may need a little extra milk to regain its creamy consistency.
Reheating
When reheating, I do it low and slow over the stovetop, stirring often to keep the soup smooth and avoid cheese separation. If it thickens too much, I just add a splash of milk to get it back to that silky finish you love.
FAQs
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Can I use frozen broccoli for this Creamy Broccoli Cheddar Soup Recipe?
Absolutely! Frozen broccoli works well and can save prep time. Just add it directly to the pot with the broth and other veggies, and simmer until tender. It might make the soup a bit softer in texture, but the flavor remains delicious.
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What’s the best cheese to use in this soup?
I recommend sharp cheddar for a bold, tangy flavor that stands up well in the soup. Mild cheddar works too but may yield a subtler taste. Freshly shredded cheese melts smoother than pre-shredded versions, so if you can, shred your own.
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How can I make this recipe vegan or dairy-free?
Swap the butter for vegan margarine or olive oil, use a plant-based milk like almond or oat milk, and choose a dairy-free cheese alternative. You can also use vegetable broth as the base. The texture might vary a bit, but it’s still very tasty!
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Can I make this soup thicker or thinner?
Definitely. For thicker soup, add a little extra flour when making the roux or reduce the broth slightly. For thinner soup, simply add more broth or milk when reheating until you reach your desired consistency.
Final Thoughts
This Creamy Broccoli Cheddar Soup Recipe is one of those comforting classics that I’ll always go back to. It’s simple, nourishing, and fills your home with the most inviting smells. Whether you’re making it for a cozy night in or to brighten a dreary day, I promise you’ll end up with bowls full of warmth and satisfaction. Give it a try – I’m sure it’ll become a favorite in your household too!
Print
Creamy Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy Broccoli Cheddar Soup is a comforting, flavorful dish made with tender broccoli florets, sharp cheddar cheese, and a smooth blend of milk and vegetable broth. Perfect for a cozy meal, it’s easy to prepare in just 35 minutes and can be served with homemade croutons or crusty bread for added crunch.
Ingredients
Soup Base
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 garlic cloves, chopped
- ¼ cup all-purpose flour
Liquid Ingredients
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
Vegetables & Flavorings
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
Cheese & Garnishes
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- Homemade croutons (for serving, optional)
Instructions
- Sauté Onion: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper, stirring occasionally for about 5 minutes until the onion softens.
- Add Garlic and Flour: Stir in the chopped garlic and cook for another minute. Then sprinkle the flour over the mixture, whisking continuously for 1 to 2 minutes until the flour turns golden, forming a roux to thicken the soup.
- Add Milk: Slowly pour in the whole milk or almond milk while whisking constantly to prevent lumps and create a smooth base.
- Add Broth and Vegetables: Pour in the vegetable broth, then add the chopped broccoli florets, julienned carrot, and Dijon mustard. Stir everything together to combine.
- Simmer: Reduce heat and let the soup simmer for 15 to 20 minutes, stirring occasionally, until the broccoli is tender and the flavors meld.
- Incorporate Cheese: Gradually add the shredded cheddar cheese, stirring after each addition to melt it fully into the soup, resulting in a creamy and cheesy consistency.
- Season and Serve: Taste the soup and adjust seasoning with additional salt or pepper as needed. Serve hot with homemade croutons if desired for added texture and flavor.
Notes
- This broccoli cheddar soup recipe is easy to make in just 30 minutes, perfect for a quick comforting meal.
- Use whole milk for a creamier soup, or unsweetened almond milk for a dairy-free alternative.
- For a smoother texture, you can blend part or all of the soup before adding the cheese.
- Serve with homemade croutons or crusty bread for a delightful crunch.
- If you prefer a thicker soup, reduce the broth slightly or add more flour to the roux.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
