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Broccoli Cheddar Soup Recipe

ByMadison
Jump to Recipe· 4.6 from 34 reviews

I can’t tell you how many cozy nights this Broccoli Cheddar Soup Recipe has saved me—it’s that perfect mix of creamy, cheesy comfort that feels like a warm hug in a bowl. Whether you’re craving something rich after a chilly day or need a crowd-pleaser for a casual get-together, this soup balances fresh broccoli with sharp cheddar in such a satisfying way. I remember the first time I made it; the kitchen smelled amazing, and every spoonful was like a little celebration.

What makes this Broccoli Cheddar Soup Recipe stand out is how easy it is to whip up with simple ingredients, yet it tastes like you’ve been simmering it for hours. Plus, it’s incredibly forgiving—which means you can trust it even if you’re new to making soups. I love how the blend of spices amps up the flavor without overpowering the broccoli or cheese. You’re going to want to keep this recipe in your back pocket for those days when you want comfort food that also feels a bit special.

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Why This Recipe Works

  • Creamy & Comforting: The heavy cream and cheddar create a rich texture that feels indulgent without being heavy.
  • Easy to Make: Basic pantry staples come together easily to make a flavorful soup in under an hour.
  • Balanced Flavors: Seasonings like paprika and nutmeg add depth, highlighting the broccoli and cheese perfectly.
  • Versatile for Any Occasion: Perfect as a quick weeknight dinner or elegant starter for guests.
A white bowl filled with creamy yellow cheese soup that has visible small pieces of green broccoli and thin orange carrot strips mixed throughout. A woman's hand holds a round, lightly toasted bread slice dipped halfway into the thick soup, with a large broccoli piece covered in cheese sauce resting on top. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Broccoli Cheddar Soup Recipe isn’t just added for flavor—they all play a part in building that perfect creamy, cheesy, and seasoned harmony you’ll love. I always recommend using fresh broccoli and sharp cheddar for the best taste, plus I’ve got some tips below that’ll make your shopping trips easier.

  • Salted Butter: A flavorful fat base that helps sauté the veggies and adds richness without needing extra salt.
  • Yellow Onion: Sweetness and subtle depth—diced small for even cooking and to melt into the soup.
  • Garlic Cloves: Gives a warm, aromatic lift; freshly minced is best to preserve that punch.
  • Carrots: Shredded carrots add a hint of natural sweetness and body to balance the sharpness of cheddar.
  • All Purpose Flour: Acts as a thickening agent; cook it well to avoid a raw flour taste.
  • Chicken Broth: A savory liquid base that infuses the soup with depth; homemade broth works wonders here.
  • Heavy Cream: For a luscious texture; you can swap with half and half or milk but expect a thinner soup.
  • Fresh Broccoli: Chopped bite-sized pieces provide that vibrant green color and fresh crunch before softening just right.
  • Sharp Cheddar Cheese: Freshly grated cheese melts better and delivers that classic tangy cheesy flavor that makes the soup unforgettable.
  • Lawry’s Seasoning Salt: A blend of salt, herbs, and spices that seasoning layers your soup beautifully.
  • Paprika: Adds subtle smoky and sweet notes without overpowering the dish.
  • Black Pepper: For that gentle heat and spice balance.
  • Nutmeg: Just a pinch enhances the creamy cheese, adding a cozy warmth you might not expect.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Broccoli Cheddar Soup Recipe my own by mixing up the types of cheese I use or adding a little heat with cayenne. Don’t be afraid to customize it—you’ll find your favorite version in no time!

  • Variation: I sometimes swap half the sharp cheddar for smoked gouda for a smoky twist—it’s a total game-changer that my family adores.
  • Dietary modifications: Use vegetable broth and a dairy-free cheese alternative to make it vegan-friendly without losing much creaminess.
  • Spicy kick: A pinch of cayenne or a dash of hot sauce adds warmth if you like a little heat.
  • More veggies: I’ve added cauliflower or leeks before for extra texture and subtle flavor boosts.

Step-by-Step: How I Make Broccoli Cheddar Soup Recipe

Step 1: Build Your Flavor Base

Start by melting the butter in a large pot over medium heat. When it’s melted and shimmering, toss in the diced onion with the seasoning salt, paprika, black pepper, and just a pinch of nutmeg. Let those onions cook down for about 5 minutes until they soften and become translucent—this is where flavor really gets going. Then, add the minced garlic and cook for another 2 minutes; don’t rush, you want the garlic to release its aroma but not burn.

Step 2: Add Carrots and Thicken

Next, stir in the shredded carrots. They add sweetness and body that rounds out the soup beautifully. Sprinkle in the flour and keep stirring it for 2 to 3 minutes to cook out the raw taste—that step is crucial for a smooth final texture. You want it bubbling gently but not browning; think golden and fragrant.

Step 3: Make it Creamy and Add Broccoli

Pour in the chicken broth and heavy cream and bring everything to a gentle boil. At this point, sneak in the fresh broccoli chunks and give the pot a good stir. Reduce the heat, cover with a lid, and let it simmer for about 15 minutes. Keep an eye on it and stir occasionally so it doesn’t stick to the bottom—this simmer softens the broccoli just enough while helping the soup thicken nicely.

Step 4: Finish with Cheese and Season

Turn the heat to low and gently fold in the shredded sharp cheddar cheese. Stir until every bit melts and the soup gets velvety and smooth. Taste it and adjust with extra salt or pepper if needed. That cheese addition is where everything comes together—you’ll see the soup becoming luscious and glossy right before your eyes.

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Pro Tips for Making Broccoli Cheddar Soup Recipe

  • Use Freshly Grated Cheese: Pre-shredded cheese often contains anti-caking agents that can affect how smoothly it melts.
  • Don’t Skip Cooking the Flour: Cooking the flour with butter and veggies ensures no raw flour taste and helps the soup thicken nicely.
  • Simmer Gently: Too hot and the dairy can break or the cheese can clump; slow and steady wins here.
  • Watch the Broccoli Texture: You want it tender but not mushy for the best mouthfeel and presentation.

How to Serve Broccoli Cheddar Soup Recipe

A white bowl filled with thick, creamy soup that has green broccoli pieces and small bits of carrot visible inside. On top of the soup is a generous layer of bright orange shredded cheddar cheese scattered unevenly. At the back edge of the bowl, two toasted slices of garlic bread lean against the soup, showing a golden-brown color with visible herbs. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a little extra sharp cheddar or some crumbled bacon on top—because, well, bacon makes almost everything better! Freshly chopped chives or parsley add a pop of color and a fresh bite that contrasts nicely with the creamy soup, too. Sometimes, I toast up some crunchy croutons from leftover bread to add texture and soak up every last drop.

Side Dishes

This soup pairs perfectly with a crisp green salad or a warm baguette for dunking. For heartier meals, I often serve it alongside a turkey sandwich or a simple grilled cheese for a nostalgic, comforting spread. It’s also great with roasted potatoes or a quinoa salad if you want to add some variety to the plate.

Creative Ways to Present

For a dinner party, try serving the soup in mini bread bowls—guests love the fun factor and it makes clean-up easier! I’ve also ladled it into mason jars for casual outdoor gatherings; it keeps things portable and looks adorable when topped with fresh herbs. If you want to get fancy, a drizzle of truffle oil or a dollop of crème fraîche adds a gourmet touch that gets compliments every time.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Broccoli Cheddar Soup Recipe in airtight containers in the fridge for up to 3 days. It thickens overnight, so when you reheat it, I recommend adding a splash of broth or milk to loosen it back up and keep that creamy texture.

Freezing

Freezing this soup can be a bit tricky because the dairy sometimes separates, but if you want to prep in advance, freeze it without the cheese, then stir freshly grated cheddar in after thawing and reheating. I learned this the hard way, but it’s a game changer if you want convenience without sacrificing taste.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently. Avoid the microwave for best results—this keeps the cheese from clumping and prevents the soup from scorching on the bottom. Add a little extra cream or broth as needed to restore that silky richness.

FAQs

  1. Can I make this Broccoli Cheddar Soup Recipe vegetarian?

    Absolutely! Just substitute chicken broth with vegetable broth, and make sure your cheese doesn’t contain animal rennet. The soup will still be delicious and comforting with these simple swaps.

  2. How can I make my soup thicker or thinner?

    If you want a thicker soup, increase the flour slightly or cook the soup longer uncovered to reduce liquid. For a thinner consistency, add extra broth or milk when reheating or during the cooking process until you reach your desired texture.

  3. Is it okay to use frozen broccoli?

    Frozen broccoli can be used in a pinch, but fresh broccoli offers the best texture and flavor. If you use frozen, add it later in the cooking process to avoid mushiness.

  4. Can I prepare this soup in advance?

    Yes! Make the soup up to the point before adding cheese, then refrigerate or freeze. Add the cheese fresh when reheating to keep the soup creamy and fresh-tasting.

Final Thoughts

This Broccoli Cheddar Soup Recipe is truly one of my kitchen go-tos because it balances comfort and flavor so effortlessly. It’s the kind of dish that brings family and friends together around the table, warming more than just your belly. I hope you enjoy making and customizing it as much as I do—it’s simple, satisfying, and downright delicious. Go ahead, get cozy, and treat yourself to a bowl!

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Broccoli Cheddar Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 34 reviews
  • Author: Madison
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

A rich and creamy Broccoli Cheddar Soup combining tender broccoli, sharp cheddar cheese, and savory spices in a velvety base made from butter, onions, garlic, and cream. Perfect for a comforting meal that satisfies without fuss.

Ingredients

Units Scale

Main Ingredients

  • 1 stick salted butter
  • 1 yellow onion, diced
  • 6-7 garlic cloves, minced
  • 2 cups carrots, shredded
  • 1/2 cup all purpose flour
  • 4 cups chicken broth
  • 4 cups heavy cream (can use half and half or whole milk, but the soup won’t be quite as thick)
  • 5 cups fresh broccoli, chopped
  • 3 cups freshly grated sharp cheddar cheese
  • 1 tbsp Lawry’s seasoning salt
  • 1 tsp paprika
  • 1 tbsp black pepper
  • 1 pinch nutmeg

Instructions

  1. Melt Butter: Melt the butter in a large pot over medium heat to create the base for the soup.
  2. Sauté Onion and Spices: Add the diced onion to the pot and season with Lawry’s seasoning salt, paprika, black pepper, and nutmeg. Cook for about 5 minutes or until the onion is translucent. Then add the minced garlic and cook for an additional 2 minutes until fragrant.
  3. Add Carrots: Stir in the shredded carrots to add sweetness and texture to the soup.
  4. Add Flour: Stir in the all purpose flour and let it cook down for 2-3 minutes to form a roux that will thicken the soup.
  5. Add Broth and Cream: Gradually add the chicken broth followed by the heavy cream, stirring to combine smoothly.
  6. Simmer with Broccoli: Bring the mixture to a gentle boil, then add the chopped broccoli. Stir well, cover with a lid, and simmer for about 15 minutes, stirring occasionally, until the broccoli is soft and the soup has thickened.
  7. Add Cheese: Turn the heat to low and stir in the grated sharp cheddar cheese until melted completely. Taste and adjust salt and pepper as needed.

Notes

  • For a lighter soup, substitute heavy cream with half and half or whole milk, but expect a thinner consistency.
  • Use freshly grated sharp cheddar cheese for the best melting texture and flavor.
  • Stir the soup occasionally while simmering to prevent the cheese from sticking to the bottom.
  • Customize seasoning for preferred heat or salt levels by adjusting paprika and seasoning salt.
  • Broccoli can be chopped in larger pieces for a chunkier texture or smaller pieces for a smoother soup.

Nutrition

  • Serving Size: 1 cup
  • Calories: 330 kcal
  • Sugar: 6 g
  • Sodium: 700 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 14 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 70 mg

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