There’s just something magical about a bowl of creamy, cheesy goodness that wraps you in a hug from the inside out—that’s exactly what you get with this Broccoli Cheddar Soup Recipe. It’s rich, comforting, and packed with flavor from sharp cheddar, sweet broccoli, and a kiss of nutmeg. Whether you’re chasing away a chill or craving Panera vibes in your own kitchen, this soup is the perfect way to cozy up and make every spoonful unforgettable.
Ingredients You’ll Need
Each of these ingredients has a starring role: the veggies bring color and body, the dairy gives sumptuous creaminess, and the cheddar infuses bold, cheesy flavor. Gather these simple tools and you’re halfway to an amazing Broccoli Cheddar Soup Recipe!
- Unsalted Butter: Provides a rich base and helps cook the aromatics without overpowering them.
- Onion (diced): Brings a subtle sweetness and depth of flavor to the soup.
- Garlic (minced): Adds a fragrant, mouthwatering aroma that enhances every bite.
- All-Purpose Flour: Thickens the soup, giving it that luxurious, silky texture.
- Low-Sodium Chicken Broth: Lends a savory note while allowing you to control the saltiness.
- Whole Milk: Contributes extra creaminess and body to the soup’s base.
- Heavy Cream: The secret to an ultra-rich, velvety finish.
- Broccoli Florets (chopped small): The star ingredient, adding freshness, color, and crunch.
- Shredded Carrots: Offer a gentle sweetness and vibrant orange hue that makes every bowl inviting.
- Sharp Cheddar Cheese (freshly grated): Delivers bold, tangy cheese flavor and melts like a dream.
- Salt: Enhances all of the other flavors without overpowering the cheese.
- Black Pepper: Adds just enough warmth and spice to balance the richness.
- Ground Nutmeg (optional): A subtle addition that brings out the best in the cheese and cream.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot set over medium heat. Add the diced onion and let it cook until it’s wonderfully soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and let it sizzle for just one minute—this helps sharpen the flavor without letting the garlic burn.
Step 2: Build the Roux
Now, sprinkle in the flour over your onion and garlic mixture. Keep stirring constantly for 1 to 2 minutes. The goal here is to cook out the raw flour taste—your kitchen should already be smelling incredible at this point!
Step 3: Add Liquids and Simmer
Slowly whisk in the chicken broth, followed by the milk and heavy cream. Take your time with this step for the smoothest base. Turn up the heat just a bit and bring everything to a gentle simmer. Let this cook for about 5 minutes so it thickens slightly, setting the stage for the veggies and cheese.
Step 4: Toss in Broccoli and Carrots
Add the chopped broccoli florets and shredded carrots into your simmering soup. Adjust the heat so it stays at a gentle bubble and let it cook for 15 to 20 minutes, until those veggies are fork-tender but not mushy. The soup will develop its signature color and body during this time.
Step 5: Get Cheesy
Reduce the heat to low before stirring in the freshly grated cheddar cheese, a handful at a time. Keep stirring until everything is melted and the Broccoli Cheddar Soup Recipe is velvety-smooth. This is where the magic happens! Finish with salt, pepper, and a pinch of nutmeg if you’re using it. Serve immediately, and prepare to fall in love.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
Take your soup to the next level with a sprinkle of extra cheddar, a few small broccoli florets, or even a crack of black pepper. If you want it to look as cozy as it tastes, try adding fresh parsley or a swirl of cream right on top.
Side Dishes
Crusty bread is a must—it’s perfect for dunking and soaking up every drop of that luscious cheese. Want something special? Serve this Broccoli Cheddar Soup Recipe in a warm bread bowl or pair it with a lightly dressed green salad for crisp contrast.
Creative Ways to Present
Serving this soup at a gathering? Pour it into small cups or mugs for a fun appetizer. Try topping each bowl with crunchy croutons, or add a little extra sharp cheddar and broil for a gorgeous golden topping. Get playful and let everyone add their favorite garnishes!
Make Ahead and Storage
Storing Leftovers
Let your Broccoli Cheddar Soup Recipe cool to room temperature before transferring to an airtight container. It’ll keep beautifully in the fridge for up to four days, making it the best kind of lunch or dinner to look forward to.
Freezing
This soup actually freezes quite well! Just ladle it into freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to three months. Thaw overnight in the refrigerator before reheating for the creamiest texture.
Reheating
When ready to enjoy again, reheat gently on the stove over low to medium heat, stirring often. Avoid boiling, as that could make the cheese separate. If you’re using the microwave, go with short bursts and stir in between to keep things nice and smooth.
FAQs
Can I make Broccoli Cheddar Soup Recipe vegetarian?
Absolutely! Just swap the chicken broth for vegetable broth and the rest of the recipe stays the same. You’ll get all the same creamy, cheesy flavor in a vegetarian-friendly way.
How do I get my soup extra smooth?
If you prefer a creamier texture, use an immersion blender to puree the soup partially before adding the cheese. You can also carefully blend it in batches using a countertop blender—just let the soup cool a bit first for safety.
Is it possible to lighten up this Broccoli Cheddar Soup Recipe?
For a lighter version, try using half-and-half instead of heavy cream, and swap out some of the whole milk for low-fat milk. It’ll still be creamy and delicious, just with a bit less richness and fewer calories.
What’s the best cheese to use?
Sharp cheddar is classic for this Broccoli Cheddar Soup Recipe, but don’t be afraid to add a bit of Colby, Monterey Jack, or even smoked Gouda for extra depth. Always grate your own cheese for the smoothest results!
Can I add other vegetables?
Of course! Diced potatoes, cauliflower, or even spinach can be folded in for extra color and nutrition. Just adjust the simmering time so everything’s tender before adding the cheese.
Final Thoughts
I truly hope you give this Broccoli Cheddar Soup Recipe a try—it’s the coziest kind of homemade comfort food, bursting with flavor and made to share. Whether you’re making lunch for one or a feast for the family, this soup will always hit the spot!
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Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the creamy comfort of homemade Broccoli Cheddar Soup with this easy-to-follow recipe. Perfect for a cozy night in or as a starter for your next dinner party, this soup is sure to be a hit with everyone.
Ingredients
Base:
- 4 tablespoons unsalted butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
Liquid:
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Veggies and Cheese:
- 3 cups broccoli florets, chopped small
- 1 cup shredded carrots
- 2 cups sharp cheddar cheese, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of ground nutmeg (optional)
Instructions
- Saute Aromatics: In a large pot, melt butter over medium heat. Add diced onion and cook until soft. Stir in garlic and cook for 1 minute.
- Make Roux: Sprinkle flour over the mixture, stir continuously for 1–2 minutes to form a roux.
- Add Liquids: Whisk in chicken broth, milk, and cream. Simmer until slightly thickened.
- Cook Veggies: Add broccoli and carrots, simmer until tender.
- Melt Cheese: Reduce heat, stir in cheddar until smooth.
- Season and Serve: Season with salt, pepper, nutmeg. Serve warm.
Notes
- For a smoother texture, partially puree the soup before adding cheese.
- Use freshly grated cheese for a smoother melt.
- Vegetarian option: Use vegetable broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 7g
- Sodium: 640mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 90mg
