Few things warm both heart and belly like a bowl of Cheddar Broccoli Soup. This cozy classic transforms simple, everyday ingredients into a velvety, cheesy creation that’s as comforting on a rainy night as it is a crowd-pleaser at a casual gathering. The magic lies in the combination of sharp cheddar, garden-fresh broccoli, and just enough creaminess to make each bite irresistible. Once you’ve tasted a spoonful of this homemade favorite, you’ll wonder why you ever settled for the store-bought version!
Ingredients You’ll Need
The beauty of Cheddar Broccoli Soup is how it makes the humble broccoli and pantry staples truly sing. Each ingredient works in harmony to deliver flavor, richness, and that signature creamy golden hue.
- 2 tablespoons unsalted butter: This gets everything started and gives a rich base to the soup.
- 1 small onion (diced): A classic aromatic that infuses each bite with a mellow, savory background.
- 2 cloves garlic (minced): Adds a fragrant and savory depth to the soup that you can’t skip.
- ¼ cup all-purpose flour: The secret to thick, luscious texture; it creates a creamy broth without heavy cream.
- 2 cups chicken or vegetable broth: Use whichever you prefer—chicken broth tends to give a richer flavor, while vegetable broth keeps it vegetarian.
- 2 cups whole milk: This adds creaminess without overwhelming the vegetables or cheese.
- 3 cups fresh broccoli florets (chopped small): Finely chop for even cooking and a soup that’s easy to eat with a spoon.
- 1 large carrot (shredded or finely chopped): Brings sweetness, color, and a bit of extra veg to every bowl.
- 2 cups sharp cheddar cheese (shredded): The star of Cheddar Broccoli Soup—use sharp cheddar for big, bold, cheesy flavor.
- ½ teaspoon salt: Balances and amplifies all the other flavors in the pot.
- ¼ teaspoon black pepper: Adds just the right hint of gentle heat and spice.
- Pinch of ground nutmeg (optional): A classic addition that adds warmth and a subtle depth (just a tiny pinch will do!).
- Extra shredded cheddar for garnish: Because who doesn’t want a little extra cheese on top?
How to Make Cheddar Broccoli Soup
Step 1: Sauté the Onion and Garlic
In a large pot over medium heat, melt the butter until it’s bubbling and just starts to foam. Add the diced onion and cook, stirring, for about 4 to 5 minutes until the onions turn soft and translucent. Toss in the minced garlic and let it cook for another 30 seconds, just until fragrant—this step really sets up the flavors and makes your kitchen smell incredible.
Step 2: Make the Roux
Sprinkle the flour over the onion and garlic mixture, then immediately start stirring. Cook for 1 to 2 minutes, stirring constantly—the mixture will look pale and pasty at first, but that’s exactly what you want. The flour forms the base that gives Cheddar Broccoli Soup its creamy, thick body, while the short cooking time ensures the soup doesn’t taste “floury.”
Step 3: Whisk in Broth and Milk
With your roux ready, gradually pour in the broth, whisking all the while to avoid lumps. Once the mixture is smooth, add the whole milk and continue whisking. Bring it up to a gentle simmer (not a rolling boil), so the mixture thickens slightly and gets ready for the vegetables.
Step 4: Add the Broccoli and Carrot
Stir in the chopped broccoli and shredded carrot. These should be cut fairly small so they cook quickly and evenly. Let the soup simmer for 12 to 15 minutes, until the broccoli is tender and the carrots have softened, releasing their color and sweetness into the broth.
Step 5: Stir in the Cheese
Turn the heat down to low and begin adding the shredded cheddar cheese a handful at a time, stirring as you go. This keeps the cheese from clumping or seizing up. Once all the cheese is melted and the soup is smooth, season with salt, black pepper, and a pinch of nutmeg if you like a little warmth and complexity. Cheddar Broccoli Soup is all about silky texture and rich flavor—that’s why adding the cheese off the heat is key!
Step 6: Adjust the Texture (Optional)
If you prefer your soup extra creamy, use an immersion blender to blend part of the mixture directly in the pot. Or, if you love a chunkier feel, leave it just as it is. You can even blend all of it for a perfectly smooth finish; it’s entirely up to your personal preference.
Step 7: Serve Hot
Ladle the soup into bowls while piping hot, and don’t forget to sprinkle some extra shredded cheddar on top. Each bowl should radiate warmth and smell irresistibly savory and cheesy.
How to Serve Cheddar Broccoli Soup
Garnishes
A finishing touch always makes homemade soup that much more special. A sprinkling of extra sharp cheddar cheese is the obvious choice, but don’t be afraid to add a pinch of freshly cracked pepper, a few snips of chives, or even crispy fried onions for crunch. If you like some heat, a dash of hot sauce or chili flakes makes every bite pop.
Side Dishes
Cheddar Broccoli Soup absolutely loves company. Classic pairings include warm, crusty bread or garlic toast for dipping, or a crisp green salad tossed with a tangy vinaigrette to balance out the richness. For more of a hearty affair, try it with a buttery baked potato or a slice of quiche for a delightful lunch or dinner.
Creative Ways to Present
Serve your Cheddar Broccoli Soup in hollowed-out sourdough bread bowls for a show-stopping presentation! You can also pour it into individual ramekins and top with a sprinkle of cheese before broiling for a fun, French onion soup twist. Small espresso cups work perfectly for elegant soup shooters at a party or holiday gathering.
Make Ahead and Storage
Storing Leftovers
Cool leftover Cheddar Broccoli Soup to room temperature, then pour it into an airtight container. It will keep well in the refrigerator for up to 3 to 4 days. The soup tends to thicken as it sits, but a splash of milk or broth when reheating will bring it back to its original creamy glory.
Freezing
While soups with lots of dairy can sometimes separate when frozen, Cheddar Broccoli Soup actually holds up better than you might expect. Simply cool the soup completely before transferring it to freezer-safe containers. Freeze for up to 2 months. Thaw in the refrigerator overnight for best results.
Reheating
To reheat, gently warm the soup over low heat on the stovetop, stirring often to help the texture stay smooth. If the soup is a bit too thick after storing or freezing, add a little more milk or broth to loosen it. Microwave reheating also works—just go slow and heat in 30-second bursts, stirring in between until it’s hot and creamy again.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! While fresh broccoli gives the soup a little more texture and vibrant color, frozen broccoli works perfectly in a pinch. Just add it straight from the freezer and allow an extra minute or two of simmering time.
What’s the best cheddar cheese to use in Cheddar Broccoli Soup?
Sharp or extra-sharp cheddar is ideal for this soup, as it brings the boldest cheesy flavor. Grate your own cheese from a block for the smoothest melt—the pre-shredded type can sometimes have additives that make the soup less velvety.
Is there a way to make it gluten-free?
Definitely! Swap the all-purpose flour for a gluten-free flour blend or use cornstarch (mixed with a little milk) as your thickener. The texture and taste will be just as satisfying.
How do I make this soup vegan?
To make a vegan Cheddar Broccoli Soup, use plant-based butter, your favorite unsweetened non-dairy milk, vegetable broth, and a good-quality vegan cheddar. Nutritional yeast can add extra cheesiness if desired.
Can I add meat or other vegetables?
Of course! Cooked diced chicken or ham are excellent additions if you want extra protein. Feel free to toss in extra veggies like cauliflower, bell pepper, or even spinach for more variety and nutrition.
Final Thoughts
There’s just something about homemade Cheddar Broccoli Soup that feels like a warm hug on even the busiest of days. Whether you’re making it for yourself, your family, or to impress friends at your next get-together, this recipe brings comfort and flavor to any table. Go ahead—grab broccoli and cheddar and let your kitchen fill with cheesy goodness. You’ll be making this one on repeat!
Print
Cheddar Broccoli Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a comforting bowl of rich and creamy Cheddar Broccoli Soup. This easy-to-make recipe is perfect for a cozy night in or as a starter for a special meal. Packed with fresh vegetables and gooey cheddar cheese, this soup is sure to become a family favorite.
Ingredients
For the soup:
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups whole milk
- 3 cups fresh broccoli florets, chopped small
- 1 large carrot, shredded or finely chopped
- 2 cups sharp cheddar cheese, shredded
- ½ teaspoon salt
- ¼ teaspoon black pepper
- pinch of ground nutmeg (optional)
For garnish:
- Extra shredded cheddar cheese
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft, about 4–5 minutes.
- Stir in the garlic and cook for 30 seconds more.
- Sprinkle in the flour and cook, stirring constantly, for 1–2 minutes to form a roux.
- Slowly whisk in the broth, followed by the milk, stirring until smooth.
- Bring the mixture to a gentle simmer and add the chopped broccoli and carrot. Cook for 12–15 minutes, stirring occasionally, until the vegetables are tender.
- Reduce heat to low and stir in the shredded cheddar cheese a handful at a time until melted and smooth.
- Season with salt, pepper, and nutmeg if using.
- If desired, use an immersion blender to blend part of the soup for a creamier texture.
- Serve hot, topped with extra cheese.
Notes
- For a thicker soup, reduce the broth by ½ cup or let the soup simmer longer uncovered.
- You can also blend the entire soup for a smooth consistency, or leave it chunky for more texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
