If you have a craving for a cozy and comforting soup that truly hits the spot, this Broccoli Cheddar Soup Recipe is an absolute winner. Imagine velvety, creamy soup brimming with vibrant green broccoli and perfectly melted sharp cheddar cheese, all wrapped up in a rich, flavorful broth. It is such an easy recipe to whip up, yet it delivers a splendid harmony of textures and tastes that feels like a warm hug on a chilly day. Whether you are making a quick weeknight dinner or prepping a soul-soothing lunch, this Broccoli Cheddar Soup Recipe will quickly become one of your favorites.
Ingredients You’ll Need
Getting your ingredients lined up for this soup is delightfully simple, but each one plays a starring role in creating the final magic. From the sweetness of grated carrots to the sharp bite of extra sharp cheddar, everything adds layers of flavor and texture that make every spoonful memorable.
- Butter (4 tablespoons): Provides a rich, creamy base and helps soften the onions and carrots beautifully.
- Onion (½ medium, diced): Adds a subtle sweetness and depth when sautéed gently.
- Carrots (2, grated): Bring a natural sweetness and lovely color to the soup.
- Flour (¼ cup): The secret to thickening the soup for that perfect creamy consistency.
- Whole milk (2 cups): Creates the smooth and velvety texture that is the hallmark of this soup.
- Chicken broth (2 cups): Adds savory depth and layers of flavor without overpowering the other ingredients.
- Dry mustard (½ teaspoon): Enhances the cheesy notes with a gentle tang.
- White pepper (½ teaspoon): Contributes subtle heat and a clean flavor that blends well with the cheese.
- Salt (½ teaspoon): Balances and amplifies all the other ingredients perfectly.
- Frozen broccoli florets (16 ounces): Packed with nutrients and vibrant green color that sings in every bite.
- Extra sharp cheddar (8 ounces, grated): The soul of the soup, offering rich, bold cheese flavor that melts smoothly.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a Dutch oven over medium heat. As it melts, add the diced onion and let it cook until soft and translucent, about five minutes. This gentle sautéing brings out the sweetest notes in the onion, forming an irresistible base. Next, stir in the grated carrots to combine their natural sweetness with the softened onions, creating a vibrant and tasty foundation for your soup.
Step 2: Cook the Flour
Sprinkle in the flour and stir constantly for one minute. This step cooks out any raw flour taste and helps develop a thicker broth later. It might look like a simple step, but it’s essential to give your soup that perfect creamy texture without lumps.
Step 3: Add Liquids
Slowly pour in the whole milk and chicken broth while stirring. This combination creates a luxurious, creamy soup base. Stir well to blend the flour mixture with the liquids, ensuring a smooth consistency that will support the luscious cheese and broccoli to come.
Step 4: Season and Simmer
Sprinkle in the dry mustard, white pepper, and salt to bring sophisticated layers of flavor to the soup. Then, add the frozen broccoli florets. Let everything cook gently over medium-low heat for 10 to 15 minutes, or until the broccoli is tender but still vibrant and fresh. This simmering allows the flavors to marry beautifully.
Step 5: Blend to Perfection
Using an immersion blender, puree some of the broccoli florets directly in the pot to your preferred consistency. This step is where the soup gets its delightfully creamy texture with little pops of broccoli. If you don’t have an immersion blender, you can carefully transfer half to a stand blender and pulse until smooth before adding it back to the pot.
Step 6: Melt in the Cheddar
Finally, add the grated extra sharp cheddar a handful at a time, stirring constantly to encourage smooth melting without clumps. The cheese will thicken and enrich the soup, making it irresistibly cheesy. Once fully melted, remove from heat and get ready to serve your warm bowl of happiness.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
Add a sprinkle of extra grated cheddar or a few crispy bacon bits on top for a touch of indulgence. A drizzle of cream or a handful of fresh chives or parsley not only adds color but also a fresh contrast to the rich soup, making each bite memorable.
Side Dishes
This soup shines when paired with crusty bread like a warm baguette or chewy sourdough for dipping. A crisp green salad or roasted vegetables make excellent companions, balancing the richness of the cheddar and creamy base.
Creative Ways to Present
Serve the soup in hollowed-out mini bread bowls for a fun and edible presentation, perfect for impressing guests. Alternatively, layering some croutons and cheese on top before serving adds a gourmet touch you’ll love sharing.
Make Ahead and Storage
Storing Leftovers
Store your broccoli cheddar soup in airtight containers in the refrigerator for up to 3 days. The flavors actually meld beautifully overnight, so leftovers can taste even better the next day.
Freezing
You can freeze this soup for up to 2 months, but be aware that the texture may change somewhat after thawing because of the dairy content. Freeze in portioned containers for easy defrosting.
Reheating
When ready to enjoy your leftovers, reheat gently on the stove over low heat, stirring often to prevent the cheese from separating. Adding a splash of milk can help restore creamy consistency.
FAQs
Can I use fresh broccoli instead of frozen?
Absolutely! Fresh broccoli works wonderfully and can give a little extra bite and flavor. Just steam or cook it until tender before adding to the soup in step 4.
What if I don’t have dry mustard?
Dry mustard adds a subtle tang that enhances the cheese flavor, but if you don’t have it, you can omit it or substitute with a small pinch of Dijon mustard for a similar effect.
Is there a way to make this soup vegetarian?
Yes! Simply swap out the chicken broth for vegetable broth to keep all the delicious flavors while making it vegetarian-friendly.
How can I make this soup gluten-free?
Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the soup. Just make sure to add these gradually and stir well to avoid lumps.
Can I make this soup dairy-free?
You can use plant-based milk and cheese alternatives designed for melting, though the texture and flavor will be slightly different. Be sure to choose unsweetened, neutral-flavored milk substitutes for best results.
Final Thoughts
This Broccoli Cheddar Soup Recipe is a true comfort food classic that feels both luxurious and approachable. You’ll love how the creamy, cheesy broth and tender broccoli come together in every spoonful. It’s a recipe you’ll want to keep on repeat, perfect for warming up your soul any time of year. Give it a try and watch it become a beloved favorite in your kitchen.
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Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 4 bowls)
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This comforting Broccoli Cheddar Soup features tender broccoli florets simmered in a creamy, cheesy base made with sharp cheddar, aromatic onions, and carrots. Perfect for a cozy meal, this soup is rich, flavorful, and easy to prepare on the stovetop in just 30 minutes.
Ingredients
Soup Base
- 4 tablespoons butter
- ½ medium onion, diced
- 2 carrots, grated
- ¼ cup flour
- 2 cups whole milk
- 2 cups chicken broth
Seasonings & Vegetables
- ½ teaspoon dry mustard
- ½ teaspoon white pepper
- ½ teaspoon salt
- 16 ounces frozen broccoli florets
Cheese
- 8 ounces extra sharp cheddar, grated
Instructions
- Sauté Vegetables: Melt butter in a dutch oven over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Then add the grated carrots and stir to combine.
- Cook Flour: Sprinkle in the flour and cook for one minute, stirring constantly to eliminate raw flour taste and form a roux.
- Add Liquids: Gradually add the whole milk and chicken broth while stirring to form a smooth soup base.
- Simmer with Seasonings and Broccoli: Add dry mustard, white pepper, salt, and frozen broccoli florets. Cook over medium-low heat for 10-15 minutes until broccoli is tender.
- Partial Puree: Using an immersion blender, puree some of the broccoli florets until the soup reaches your desired consistency. (If you don’t have an immersion blender, you can carefully transfer half the soup to a blender, puree, then return it to the pot.)
- Melt Cheese: Add the grated cheddar cheese a handful at a time, stirring constantly until fully melted and incorporated. Remove from heat and serve immediately.
Notes
- If you don’t own an immersion blender, you can use a traditional blender to puree half the soup. Be careful with hot liquids to avoid splattering.
- For a thicker soup, reduce the amount of broth or cook the soup longer to concentrate flavors.
- Use sharp cheddar for a more intense cheese flavor; mild cheddar will work but will be less flavorful.
- This soup can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
