There’s something truly magical about a big bowl of creamy, comforting Broccoli Cheddar Soup. This recipe brings that cozy supper club feeling right to your kitchen. It’s rich, velvety, and packed with wholesome goodness. You’ll love the perfectly tender broccoli and the sharp, savory cheddar.
This soup is my go-to for chilly evenings. It’s surprisingly easy to whip up after a long workday. My family always asks for seconds, and I love how well the leftovers store for lunches.
Why I Love This Broccoli Cheddar Soup
This Broccoli Cheddar Soup holds a special place in my recipe book. It’s incredibly simple. Weeknights feel less hectic. The flavor is amazing. It truly is a crowd-pleaser. It tastes like a hug in a bowl. I love that it’s so versatile too!
- Super quick for busy evenings.
- Always a hit with guests.
- Pure comfort food.
- Great for make-ahead meals.
Broccoli Cheddar Soup Ingredients
The magic of this velvety Broccoli Cheddar Soup truly starts with its simple, wholesome ingredients. Each one plays a starring role. They come together to create that wonderfully rich and comforting flavor profile we all adore. You’ll be surprised how easily these everyday items transform into a gourmet meal.
- Unsalted butter: Our flavor base. It toasts the aromatics beautifully.
- Yellow onion and garlic: These create a savory foundation. They build depth of flavor early on.
- All-purpose flour: This thickens our soup. It helps create that creamy texture.
- Chicken broth: Provides a rich liquid base. It adds a wonderful savory note.
- Milk: Whole milk or 2% milk makes the soup creamy. It contributes to the luxurious mouthfeel.
- Dijon mustard: A secret weapon for flavor! It adds a subtle tang that brightens everything.
- Salt and black pepper: Essential for seasoning. They enhance all the other flavors.
- Fresh broccoli florets: The star veggie! I like chopping them small. This ensures they cook evenly.
- Carrot: Adds a touch of sweetness and color. Shredding it helps it meld in seamlessly.
- Shredded sharp cheddar cheese: The king of cheeses here! It melts into pure, creamy decadence.
Substitutions and Tips
Don’t have chicken broth? Vegetable broth works perfectly for a vegetarian Broccoli Cheddar Soup. For an even richer soup, try using half-and-half instead of milk. If you’re not a fan of Dijon, a little yellow mustard will do in a pinch. Remember, exact amounts are in the recipe card!
How to Make Broccoli Cheddar Soup
Making this incredibly delicious Broccoli Cheddar Soup is simpler than you might think. Follow these easy steps. You’ll have a warm bowl of comfort in no time. We’ll build flavor from the ground up.
Step 1: Sauté Aromatics
Start by melting butter in a large pot. Use medium heat. Add your chopped yellow onion. Cook it until it’s nice and soft. This takes about 5 to 7 minutes. Then, add the minced garlic. Cook for just one more minute. You’ll smell its wonderful aroma.
Step 2: Create the Roux
Now, sprinkle the all-purpose flour over the cooked onion and garlic. Stir it constantly. Cook for one minute. This mixture is called a roux. It helps thicken the soup beautifully.
Step 3: Add Liquids and Thicken
Gradually whisk in your chicken broth. Make sure it’s smooth. Next, slowly whisk in the milk. Bring the mixture to a gentle simmer. Keep stirring it often. The soup will start to thicken nicely as it heats.
Step 4: Season the Base
Stir in the Dijon mustard. Add your salt and black pepper. These seasonings wake up all the flavors. Taste it now, if you like. You can adjust them later.
Step 5: Cook the Vegetables
Add your small, chopped broccoli florets. Toss in the shredded carrot. Lower the heat to low. Cover the pot. Let it simmer. Cook for about 15 to 20 minutes. You want the vegetables to be nice and tender.
Step 6: Melt in the Cheese
Carefully remove the pot from the heat. Now, gradually stir in the shredded cheddar cheese. Add it a handful at a time. Stir until all the cheese is completely melted. Your soup will become wonderfully creamy. Do not boil the soup after adding the cheese. Boiling can make it separate and grainy.
Step 7: Final Touches
Taste your beautiful Broccoli Cheddar Soup. Adjust the salt and pepper if needed. Give it one last gentle stir. Serve it hot right away. Enjoy every delicious spoonful!
How to Store Broccoli Cheddar Soup
Leftover creamy Broccoli Cheddar Soup stores beautifully. Let it cool completely. Then, place it in an airtight container. It keeps well in the refrigerator for up to 3 days. For longer storage, this soup freezes wonderfully. Spoon it into freezer-safe containers or bags. It can be kept frozen for about 2 months. Thaw overnight in the fridge before reheating.
Tips for Success
- Chop your broccoli florets small. This helps them cook faster and more evenly.
- Shred your own cheese. Pre-shredded cheese has anti-caking agents. They can make your soup less smooth.
- Don’t boil after adding cheese. This is key for a creamy, non-separated soup.
- Taste and adjust seasoning at the end. This ensures perfect flavor balance for your Broccoli Cheddar Soup.
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Kitchen Tools You’ll Need
To make this creamy Broccoli Cheddar Soup, you’ll need a few key tools. Gather these before you start cooking.
- Large pot or Dutch oven
- Whisk
- Cutting board
- Knife
- Measuring cups and spoons
- Cheese grater (if shredding your own cheese)
- Optional: Immersion blender or regular blender for smoother soup
Serving Suggestions
This Broccoli Cheddar Soup is perfect on its own. It also pairs beautifully with other dishes.
- Serve with crusty bread for dipping.
- A simple green salad makes a great side.
- Consider grilled cheese sandwiches for a classic combo.
- Garnish with extra shredded cheese or croutons.
Frequently Asked Questions
Can I make this Broccoli Cheddar Soup ahead of time?
Absolutely! This Broccoli Cheddar Soup is a fantastic make-ahead option. You can prepare it fully and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It tastes just as delicious the next day!
How can I make the soup smoother?
For a silkier, smoother Broccoli Cheddar Soup, try using an immersion blender. You can also carefully transfer the soup to a regular blender. Do this after the vegetables are tender but before you add the cheese. Blend until you reach your desired consistency. Be very cautious when blending hot liquids!
Can I use different types of cheese?
While sharp cheddar is recommended for its robust flavor, feel free to experiment! A mix of cheddar and Monterey Jack or Gruyere adds complexity. Just ensure the cheese melts well for that signature creamy Broccoli Cheddar Soup texture. Avoid pre-shredded cheese if possible for the smoothest result.
What if I don’t have chicken broth?
No chicken broth? No problem! You can easily substitute vegetable broth for a completely vegetarian Broccoli Cheddar Soup. Low-sodium broth is also a good choice if you want more control over the saltiness. The key is a flavorful liquid base.
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Broccoli Cheddar Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and comforting Broccoli Cheddar Soup recipe that’s easy to make.
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk (whole or 2%)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 4 cups fresh broccoli florets, chopped small
- 1 carrot, shredded
- 2 cups shredded sharp cheddar cheese
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Sprinkle flour over the onion and garlic, stirring constantly for 1 minute to create a roux.
- Gradually whisk in the chicken broth until smooth, then slowly whisk in the milk. Bring to a gentle simmer, stirring frequently, until the soup begins to thicken.
- Stir in Dijon mustard, salt, and black pepper.
- Add the chopped broccoli florets and shredded carrot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until vegetables are tender.
- Remove the pot from the heat. Gradually stir in the shredded cheddar cheese, a handful at a time, until completely melted and smooth. Do not boil the soup after adding the cheese, as it can separate.
- Taste and adjust seasonings as needed. Serve hot.
Notes
- For a smoother soup, you can use an immersion blender or transfer the soup to a regular blender (being careful with hot liquids) after cooking the vegetables but before adding the cheese.
- You can substitute vegetable broth for chicken broth for a vegetarian option.
- Using whole milk will result in a richer soup.
