I absolutely love how comforting and thick this Broccoli And Cheddar Soup Recipe turns out every single time. It’s the kind of soup that feels like a warm hug after a long day — rich, cheesy, and packed with tender broccoli that still has a bit of bite. When I first tried making this at home, I was amazed by how simple ingredients come together so beautifully to create something that tastes like it took hours to prepare.
You’ll find that this soup works perfectly as cozy weeknight dinner fare or even as a hearty lunch paired with crusty bread. What makes this Broccoli And Cheddar Soup Recipe stand out is the balance between creamy, cheesy goodness and the fresh vibrance of veggies, making it a family favorite that’s also pretty straightforward to whip up.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these staples already, making it easy to throw together any day.
- Kid-Approved Comfort: My family goes crazy for the cheesy flavor, and the veggies sneak in without complaints.
- Customizable Texture: Whether you like it chunky or smooth, you can adjust the soup easily to your preference.
- Perfect for Meal Prep: It reheats well and even freezes nicely, so you can enjoy it anytime.
Ingredients You’ll Need
These ingredients work in harmony to give you that classic velvety soup with just the right kick of sharp cheddar and fresh broccoli. When shopping, grab fresh broccoli and quality cheddar for the best flavors.
- Unsalted Butter: Adds richness and helps soften those onions perfectly without extra salt.
- Yellow Onion: Provides a sweet, mellow base flavor once sautéed.
- Sea Salt: Enhances all the natural flavors in the soup; feel free to adjust to taste.
- Freshly Ground Black Pepper: Adds a mild heat that balances the creaminess.
- Garlic Cloves: Just a few give a nice aromatic boost without overpowering.
- All-Purpose Flour: Thickens the soup to that perfect creamy consistency.
- Whole Milk or Unsweetened Almond Milk: Creamy base; I’ve used both and love the subtle difference each brings.
- Vegetable Broth: Brings depth and balances the cheese’s richness.
- Broccoli Florets: Fresh is best for that tender-crisp texture and vibrant color.
- Carrot: Adds a touch of sweetness and color contrast.
- Dijon Mustard: A secret ingredient that brightens and enhances the cheesy flavor wonderfully.
- Shredded Cheddar Cheese: Sharp or extra sharp—choose based on how tangy you like your soup.
- Homemade Croutons (optional): Adds a delightful crunch to every spoonful.
Variations
I love making this Broccoli And Cheddar Soup Recipe my own by switching things up depending on what’s in my fridge or what my family’s craving. It’s super flexible, so don’t be shy about tailoring it.
- For a Creamier, Smoother Soup: I like to use an immersion blender halfway through cooking to puree part or all of the soup.
- Dairy-Free Version: Using unsweetened almond milk and vegan cheese keeps it creamy without dairy—perfect for friends with dietary needs.
- Adding Protein: Sometimes I add cooked chicken or crispy bacon bits for an even heartier meal.
- Make it Spicy: A pinch of cayenne or smoked paprika adds a really nice warmth.
How to Make Broccoli And Cheddar Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in your favorite large pot or Dutch oven over medium heat. Add the chopped onion along with the sea salt and several grinds of black pepper, then cook, stirring occasionally, for about 5 minutes until the onions are soft and translucent—this is key for a flavorful soup base! Then toss in the garlic and let it cook for about a minute more until fragrant, but be careful not to brown it or it can get bitter.
Step 2: Create the Roux and Add Milk
Sprinkle in the flour evenly over the onions and garlic, whisking constantly so it cooks evenly and turns a light golden color—this only takes a minute or two. Slowly pour in the milk while whisking to avoid lumps forming. This thickens nicely and gives the soup that creamy body without being heavy.
Step 3: Add Broth, Veggies, and Simmer
Pour in the vegetable broth, then add the broccoli florets, julienned carrot, and Dijon mustard—this little addition really boosts the flavor, trust me! Stir everything to combine, then bring it to a gentle simmer. Let it cook uncovered for 15 to 20 minutes until the broccoli is tender but not mushy.
Step 4: Stir in the Cheese
Now for the fun part: gradually add the shredded cheddar cheese, stirring well after each handful until it’s fully melted and the soup becomes silky and indulgently creamy. Taste and adjust seasoning with salt and pepper, then it’s ready to serve! If you want to get fancy, top with homemade croutons for a satisfying crunch.
Pro Tips for Making Broccoli And Cheddar Soup Recipe
- Use Sharp Cheddar: I find sharp or extra sharp cheddar gives the soup more depth and that perfect cheesy tang.
- Avoid Overcooking Broccoli: Cook just until tender so your broccoli retains a bit of texture and color, making the soup more appealing.
- Whisk When Adding Milk: Constantly whisking when slowly adding milk prevents lumps and ensures a smooth, creamy base.
- Temper Your Cheese: Add cheese gradually over low heat to avoid clumping or separation and keep everything glossy and smooth.
How to Serve Broccoli And Cheddar Soup Recipe
Garnishes
I personally love finishing this soup with freshly chopped chives or green onions for a little bright bite that cuts through the richness. Some crispy crumbled bacon or toasted pumpkin seeds also add a delightful crunch. And of course, a swirl of extra sharp cheddar right on top doesn’t hurt!
Side Dishes
A warm crusty baguette or garlic bread pairs beautifully here, perfect for dipping into the creamy soup. Sometimes I serve it with a simple mixed green salad dressed with a light vinaigrette to balance out the richness. Grilled cheese sandwiches are a nostalgic classic I love alongside this Broccoli And Cheddar Soup Recipe too.
Creative Ways to Present
For special occasions, I’ve ladled this soup into mini bread bowls—kids and adults alike always find it fun and festive. Another favorite is serving it in wide soup mugs with a sprinkle of extra cheese and a crouton skewer on top. These little touches make a simple soup feel a bit more special.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—and I hope you do!—store them in an airtight container in the fridge for up to 3 days. I like to let the soup cool completely before popping it in. Reheating is a breeze and just as comforting the second day.
Freezing
I’ve had great success freezing this soup in portion-sized containers for up to 3 months. Just be aware that the texture might change slightly due to the cheese and milk, so give it a good stir while reheating to bring it back to that creamy consistency.
Reheating
Reheat leftovers gently over low-medium heat on the stovetop, stirring frequently to avoid scorching. If it’s too thick after sitting, just add a splash of milk or broth to loosen it back up. Microwaving works too—heat in short bursts and stir in between.
FAQs
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Can I make this Broccoli And Cheddar Soup Recipe vegan?
Yes! To veganize it, swap the butter for olive oil or vegan margarine, use unsweetened almond or oat milk, and choose a plant-based cheese alternative. Keep the vegetable broth and veggies the same, and you’ll have a delicious dairy-free version.
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How can I make this soup thicker or thinner?
If you prefer a thicker soup, add a bit more flour when sautéing or simmer it a little longer uncovered. For a thinner texture, simply add extra broth or milk when reheating while stirring well.
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Can I use frozen broccoli instead of fresh?
Absolutely. Frozen broccoli works fine and is convenient, but it tends to be softer once cooked. If using frozen, reduce the simmer time slightly to avoid overcooking.
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What’s the best way to shred cheddar cheese for this soup?
Using block cheddar and shredding it yourself gives better melting results than pre-shredded cheese, which often has anti-caking agents. It melts more uniformly and avoids clumping in the soup.
Final Thoughts
This Broccoli And Cheddar Soup Recipe holds a special place in my kitchen because it’s both simple and incredibly satisfying. I always recommend giving it a try if you want to feel cozy without fussing over complicated steps. Once you make it, you’ll understand why my whole family looks forward to it—rich, cheesy, and comforting in every spoonful.
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Broccoli And 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
A creamy and comforting Broccoli and Cheddar Soup featuring tender broccoli florets, shredded cheddar cheese, and a savory base of sautéed onions and garlic, thickened with flour and finished with a touch of Dijon mustard. Perfect as a hearty lunch or dinner served with optional homemade croutons.
Ingredients
Sauté Base
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 garlic cloves, chopped
Soup Base
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
Cheese
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
Optional
- Homemade croutons, for serving
Instructions
- Sauté Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and several grinds of fresh black pepper. Cook while stirring for about 5 minutes until the onion becomes soft and translucent.
- Add Garlic and Flour: Stir in the chopped garlic cloves and cook for an additional minute. Then sprinkle the all-purpose flour over the mixture, whisking continuously for 1 to 2 minutes until the flour turns golden, creating a roux that will thicken the soup.
- Add Liquids and Vegetables: Slowly pour in the milk while whisking continuously to avoid lumps. Add the vegetable broth, chopped broccoli florets, julienned or finely chopped carrot, and the Dijon mustard. Stir everything until well combined.
- Simmer Soup: Bring the soup to a gentle simmer and cook for 15 to 20 minutes, or until the broccoli is tender when poked with a fork, allowing the flavors to meld and the vegetables to soften.
- Incorporate Cheese and Season: Gradually add the shredded cheddar cheese in portions, stirring thoroughly after each addition until the cheese is completely melted and the soup turns creamy. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve: Ladle the hot soup into bowls and garnish with homemade croutons if desired. Serve immediately for the best texture and flavor.
Notes
- Use whole milk for a richer soup or almond milk for a dairy-free alternative.
- For a smoother texture, you can blend the soup briefly before adding the cheese.
- Customize with additional seasonings like smoked paprika or thyme if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Add more or less cheese according to your preference for cheesiness.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
