Broccoli Cheddar Soup
This classic Broccoli Cheddar Soup is a perfect comfort food for every occasion, lunch, dinner, or just because. With fresh broccoli florets, authentic cheddar cheese, and perfectly fresh carrots, this soup holds its own as a delicious snack, lunch pairing, or even a dinner of its own. Best of all, you can prepare this in less than 15 minutes, and let the stovetop do the rest!
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This decadent, warm Broccoli Cheddar Soup will pairs perfectly with our Sourdough Flatbread or a fresh Avocado Tomato Cucumber Salad. This soup is a cheat code to getting your kids to eat broccoli and love it! It’s also great for meal planning as it is so simple to make a big batch and eat it throughout the week.
You have a ton of freedom with this Broccoli Cheddar Soup to make it fit all of your needs. If you want it to be healthier, you can use low sodium broth or gluten-free flour. Lastly, if you want to make this even healthier, add some more veggie options like celery or spinach.
Why You’ll Love This Recipe:
Creamy and comforting: Rich cheese, fresh broccoli, and a velvety base come together in a bowl of pure comfort.
One-pot recipe: Everything cooks in a single pot for easy prep and cleanup.
Tastes like your favorite café soup: A cozy, homemade alternative to restaurant versions, just as satisfying but made with simple, wholesome ingredients.
Great for leftovers: Reheats well and is perfect for meal prep or next-day lunches.
Family-friendly: A warm, cheesy dish even picky eaters tend to enjoy.
Ingredients to Make Broccoli Cheddar Soup:
- butter. Forms the base of the roux and adds richness.
- onion & carrots. These aromatic vegetables build flavor and add a subtle sweetness to the soup.
- flour. Thickens the soup. All-purpose flour works best, but you can substitute a gluten-free blend if needed.
- chicken broth. Adds depth. use homemade broth to adjust the seasoning more easily. Vegetable broth also works.
- fresh broccoli florets. Fresh florets are ideal for texture and flavor, but frozen can be used in a pinch.
- milk & heavy whipping cream. Whole milk and heavy cream make the soup creamy and smooth. You can use half and half for a lighter version.
- mild cheddar cheese. Mild cheddar melts well and gives that classic flavor. For the best texture, shred it yourself instead of using pre-shredded cheese.
How to Make Broccoli Cheddar Soup:
- In a large pot or dutch oven, melt the butter over medium heat then add the onion and carrots. Cook until onions are translucent.
- Add in the flour and mix to make a roux. Once well combined, add in the chicken broth. Bring to a simmer.
- Add in the broccoli and allow to cook on low-medium heat for 40 minutes or until the vegetables are soft.
- Add in the milk, heavy whipping cream and cheddar cheese. Stir until well combined and cook for 10 minutes until cheese is completely melted.
Recipe Notes & Tips:
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grated cheddar makes the soup creamier.
- Blend for a smoother texture: If you prefer a silky soup, use an immersion blender to blend part or all of the soup before adding the cheese. Leave some chunks for texture if desired.
- Adjust the thickness: If the soup is too thick after simmering, stir in extra broth or a splash of milk until it reaches your preferred consistency.
- Don’t boil after adding cheese: Turn off the heat before stirring in the cheese to prevent it from curdling or becoming grainy.
- Make it vegetarian: Use vegetable broth instead of chicken broth for a fully vegetarian version.
Serving Suggestions:
- Avocado Tomato Cucumber Salad
- Gluten-Free Sourdough Bread
- Crab Cakes
- Cucumber Onion Salad
- Roasted Zucchini and Tomatoes
How to Store:
Refrigerate: Allow the soup to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
Reheat: Warm on the stovetop over low heat, stirring often. Add a splash of broth or milk if it thickens too much in the fridge.
Freeze: This soup can be frozen, but the texture may change slightly due to the dairy. For best results, freeze before adding the cheese and cream, then stir those in when reheating.
FAQs:
Yes, frozen broccoli works well, just add it straight to the pot without thawing. It may cook a little faster than fresh.
You can replace the heavy cream with more milk or use half and half for a lighter version. It will still be creamy, just less rich.
Turn off the heat before adding the cheese, and stir it in gradually. Avoid boiling once the cheese is added.
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Broccoli Cheddar Soup
Ingredients
- ¼ cup butter
- ½ cup onion, diced
- 1 cup carrot, shredded
- ½ cup flour
- 2 cups chicken broth
- 3 cups broccoli florets, chopped
- 1 cup milk
- 1 cup heavy whipping cream
- 2 cups mild cheddar cheese, shredded
Instructions
- In a large pot or dutch oven, melt the butter over medium heat then add the onion and carrots. Cook until onions are translucent.
- Add in the flour and mix to make a roux. Once well combined, add in the chicken broth. Bring to a simmer.
- Add in the broccoli and allow to cook on low-medium heat for 40 minutes or until the vegetables are soft.
- Add in the milk, heavy whipping cream and cheddar cheese. Stir until well combined and cook for 10 minutes until cheese is completely melted.
Nutrition
Notes
-
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grated cheddar makes the soup creamier.
- Blend for a smoother texture: If you prefer a silky soup, use an immersion blender to blend part or all of the soup before adding the cheese. Leave some chunks for texture if desired.
- Adjust the thickness: If the soup is too thick after simmering, stir in extra broth or a splash of milk until it reaches your preferred consistency.
- Don’t boil after adding cheese: Turn off the heat before stirring in the cheese to prevent it from curdling or becoming grainy.
- Make it vegetarian: Use vegetable broth instead of chicken broth for a fully vegetarian version.
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