Broccoli Cheddar Soup – Creamy, Cheesy Comfort in a Bowl
There’s nothing quite like a bowl of Broccoli Cheddar Soup to warm you up and make you feel cozy. Tender broccoli florets, rich cheddar cheese, a creamy broth, and just enough bite to satisfy — it’s one of those classic comfort foods that feels like a hug. Whether you’re making it for lunch, dinner, or a crowd, this version is hearty, flavorful, flexible, and easy enough for a weeknight.
Why You’ll Love This Broccoli Cheddar Soup
- Creamy & cheesy, but with real vegetable goodness
- Comfort food that’s filling without being overly heavy
- Comes together in about 30‑40 minutes
- Variations let you adjust richness, thickness, and flavor profile
- Leftovers are great; flavors deepen with time
Ingredients You’ll Need
Here are what you need for about 4‑6 servings. Use what you like, skip what you don’t, adjust to your taste.
Core Ingredients
| Ingredient | Purpose / Notes |
|---|---|
| Butter (unsalted) | For sautéing aromatics and forming the base of the roux |
| Onion, diced | Brings sweetness & depth |
| Garlic, minced | Aroma and flavor boost |
| All‑purpose flour | To thicken the soup base (roux) |
| Chicken broth (or vegetable broth) | The main liquid; flavor foundation |
| Broccoli florets (fresh or frozen) | Flavor + texture; fresh gives better color; frozen works too |
| Carrots (optional) | Adds color, sweetness; finely diced or shredded |
| Half‑&‑half or whole milk | Adds creaminess without being too heavy |
| Sharp cheddar cheese, freshly grated | Strong flavor; better texture if shredded fresh |
| Salt & black pepper | To taste |
| Optional: smoked paprika / cayenne / nutmeg | Adds warmth, depth (just a pinch) |
Optional Add‑Ons / Garnishes
- Crusty bread or bread bowl for dipping
- More shredded cheddar on top
- Croutons
- Chopped fresh herbs (parsley, chives)
- A swirl of cream or drizzle of browned butter
How to Make Broccoli Cheddar Soup — Step by Step
Here’s how to make it from scratch, with timings and tricks for best texture.
Step 1: Prep Your Ingredients
- Chop onion and carrots (if using)
- Mince garlic
- Cut broccoli into florets, and if using, chop the stems fine (they cook quicker and blend well)
- Grate cheddar cheese so it’s ready — avoid pre‑shredded if possible (gives better melting)
Step 2: Sauté Aromatics & Make Roux
- In a large pot or Dutch oven, melt butter over medium heat.
- Add onion (and carrots) and sauté until softened and translucent, about 5‑7 minutes.
- Add garlic, cook for about 30 seconds until fragrant (don’t let it burn).
- Sprinkle flour over the onion/carrot/garlic mix. Stir continuously for 1‑2 minutes to cook off raw flour taste. This forms a roux that will thicken the soup.
Step 3: Add Liquids & Vegetables
- Slowly whisk in the broth, making sure to stir so the roux dissolves smoothly.
- Bring to a gentle boil, then add broccoli (and optional carrots) in. Reduce to a simmer. Cover partially and cook until broccoli is tender but not mushy — about 10‑15 minutes depending on broccoli size and whether fresh or frozen.
Step 4: Add Cream / Milk & Cheese
- Once broccoli is tender, reduce heat to low. Add the milk or half‑&‑half, stirring gently. Heat until warmed but not boiling.
- Remove pot from heat (or very low heat) and gradually add shredded cheddar in handfuls, stirring after each addition so it melts smoothly. Doing this off heat or low heat helps prevent cheese from getting grainy or separating.
Step 5: Adjust, Garnish & Serve
- Taste and adjust seasoning: salt, pepper, optional nutmeg or paprika if using.
- If you like a portion of the soup smoother, you can blend part of it (e.g. using an immersion blender) and leave some pieces of broccoli whole for texture.
- Serve hot, with garnishes: extra cheddar, herbs, croutons, or with crusty bread.
Tips for the Best Results
- Shred cheese yourself: Pre‑shredded cheese has additives that make melting less smooth.
- Low heat for cheese addition: High heat will make cheese stringy or gritty.
- Don’t overcook broccoli: Too mushy loses color and texture; slightly al dente is good.
- Consistency control: If soup is too thick, add a splash of broth or milk. If too thin, let simmer a bit longer uncovered or use a slurry (cornstarch + water) to thicken.
- Balance flavor: A little sharp cheddar gives good bite, a pinch of nutmeg or paprika adds warmth.
Variations & Customizations
Here are ways to tweak the recipe:
| Variation | Change / Add |
|---|---|
| Lighter version | Use more broth, less cream or half‑and‑half; use low‑fat milk. |
| Vegetarian | Use vegetable broth instead of chicken broth. |
| Gluten‑free | Use a gluten‑free flour blend for your roux, or skip the roux and use cornstarch slurry. |
| Spicy version | Add a little cayenne pepper or hot sauce. |
| Add protein | Stir in cooked chicken or ham for added substance. |
| Extra texture | Leave some broccoli florets whole; maybe stir in roasted broccoli bits at the end. |
| Cheese variations | Mix in different cheeses (e.g. smoked cheddar, Gruyère, fontina) for flavor layers. |
Serving Suggestions
- Serve with crusty bread, garlic bread, or bread bowl to soak up the soup.
- A side salad (mixed greens, vinaigrette) cuts through the richness.
- Garnish with fresh herbs, more cheese, or a swirl of cream.
- Pair with grilled cheese sandwich — classic combo.
Storage & Reheating
Refrigerator
- Store in an airtight container for up to 3‑4 days.
- Soup may thicken in fridge; reheat gently over low to medium heat, adding broth or milk as needed to loosen.
Freezer
- Cheese‑based soups are trickier to freeze — the texture may change.
- For best results, freeze before adding cheese; store base + broccoli in freezer; when reheating, add cheese freshly. Use within 1‑2 months.
Reheating Tips
- Reheat slowly over low heat, stirring often so cheese doesn’t separate.
- If cheese starts to clump or string, remove from heat temporarily, stir until smooth.
- Adjust seasoning again after reheating (sometimes needs extra salt or cheese).
Frequently Asked Questions
Q: Can I use frozen broccoli?
Yes. Frozen works well; cook until heated and tender. More liquid may release, so adjust broth if needed.
Q: What about using mild vs sharp cheddar?
Sharp cheddar gives more flavor and bite; mild is creamier and subtler. You can blend cheeses (half sharp, half mild) for balance.
Q: How do I avoid cheese soup being grainy?
Low and slow when adding cheese. Add cheese off the heat or on very low heat. Stir after each handful until fully melted. Avoid boiling after cheese added.
Q: Can I puree part of the soup?
Yes! If you want a smoother texture, puree half (or more) of the soup with a blender or immersion blender, then mix back in to keep some texture.
Q: Is this soup healthy?
It depends on how rich you make it: cream, butter, cheese will add fat & calories. But you can lighten it by using less cream, more broth/veggies, choosing lean cheeses. Broccoli adds fiber & vitamins.
Full Recipe Card
Broccoli Cheddar Soup
Servings: 4‑6
Prep Time: ~10 minutes
Cook Time: ~25‑30 minutes
Total Time: ~35‑40 minutes
Ingredients
- 3‑4 Tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- Optional: 1 carrot, diced or shredded (for color & sweetness)
- ¼ cup all‑purpose flour
- 4 cups chicken (or vegetable) broth
- ~3 cups broccoli florets (fresh or frozen)
- 1 to 2 cups milk or half‑and‑half
- ~2 cups sharp cheddar cheese, shredded fresh
- Salt & pepper to taste
- Optional spices: pinch of nutmeg or smoked paprika
Instructions
- Melt butter in pot over medium heat. Add onion (and carrot if using), cook until softened (~5‑7 min).
- Add garlic, cook until fragrant. Sprinkle flour, stir for 1‑2 mins (roux forming).
- Slowly whisk in broth until smooth. Bring to boil, then reduce to simmer.
- Add broccoli. Let simmer until tender (~10‑15 min).
- Reduce heat to low. Add milk/half‑and‑half. Stir gently.
- Remove pot from stronger heat. Gradually add cheddar cheese, handful by handful, stirring until melted and smooth.
- Adjust seasoning. Garnish & serve hot.
Final Thoughts
Broccoli Cheddar Soup is everything you want when you want comfort: creamy cheese, tender broccoli, gentle warmth, and a flavor profile that’s familiar and satisfying. With these steps, you get a rich, smooth, cheesy base with real texture and color — and you can adjust it to what you like: lighter, richer, chunkier, smoother.
