The Best Broccoli Cheddar Soup Recipe
If you’re searching for a comforting bowl of goodness, you’ve landed in the right spot. **The Best Broccoli Cheddar Soup Recipe** I’m sharing today is downright soul-warming and perfect for cozy nights or anytime you crave that rich, cheesy veggie goodness. This isn’t just any broccoli cheddar soup – it’s the kind that invites you to curl up on the couch with a blanket and a book. Trust me, once you make it, you’ll wonder why you didn’t try it sooner.
Why This Recipe Works
- Creamy, yet light texture: Using a combination of chicken broth and milk keeps the soup rich without feeling heavy.
- Perfectly balanced flavors: The smoked paprika and cayenne pepper add subtle warmth that complements the cheddar and broccoli.
- Fresh veggies with cheese melt: Cooking the broccoli and carrots until tender before adding sharp cheddar ensures creamy, cheesy goodness with veggie bites.
- Simple ingredients, accessible to all: Easy to find ingredients combine for maximum comfort and flavor, no chef degree required!
Ingredients & Why They Work
This recipe comes together with simple, everyday ingredients that team up for maximum flavor and texture. Choosing fresh veggies and a sharp cheddar really make all the difference here – plus I’ve sprinkled in spices to give it a little kick without overpowering the soup.
- Yellow onion: Adds a sweet, savory base when sautéed until translucent – don’t rush this step or you’ll miss the depth it brings.
- Broccoli: The star of the show – chop small for tenderness and to let the cheese coat every bite.
- Carrots: Sliced for a slight sweetness and color contrast; they soften to just the right bite if you simmer properly.
- Butter: Essential for that silky start to the roux – plus great flavor.
- All-purpose flour: Thickens the broth into a creamy consistency without needing cream.
- Chicken broth: A flavorful liquid base; you can swap for veggie broth if you want meatless.
- Whole milk: Keeps the soup creamy yet not overly rich—balance is key.
- Smoked paprika: Brings a warm, mild smoky undertone that sets this soup apart.
- Garlic powder: Provides mellow garlic flavor without sharpness.
- Freshly cracked black pepper: Adds a bit of heat and freshness – don’t use pre-ground if you can help it!
- Cayenne pepper: Just a pinch for subtle warmth that wakes up the flavors.
- Sharp cheddar: Use freshly shredded cheese for creamy melt and the best cheesy flavor.
Tweak to Your Taste
Personally, I love swapping up this classic with a few twists depending on my mood or what I have in the fridge. You should absolutely feel free to make this recipe your own – that’s half the fun!
- Variation: Sometimes, I stir in a touch of cream cheese for extra creaminess and tang, which makes the soup incredibly velvety without losing that broccoli punch.
- Dietary tweaks: For a vegetarian version, swap chicken broth with vegetable broth, and for a dairy-free take, use plant-based milk and vegan cheese alternatives.
- Seasonal twist: Add in a handful of roasted red peppers or swap the broccoli for cauliflower to mix it up.
Step-by-Step: How I Make The Best Broccoli Cheddar Soup Recipe
Step 1: Sauté the Onion and Build Your Roux
Start by dicing one yellow onion finely—this helps it melt into the soup. In your largest soup pot, melt the butter over medium heat and add the onion. Cook it low and slow until the onion turns soft and translucent, about 5 minutes. This base layer of flavor is key! Then sprinkle in the flour and stir for another two minutes – you’ll want the mixture to get a light golden color and just begin to smell a little nutty. Don’t skip this part or your soup might taste floury later.
Step 2: Add Liquids & Bring to Simmer
Next, pour in the chicken broth slowly while whisking constantly to dissolve the flour (no lumps here!). Turn the heat up to medium-high and keep whisking as the soup heats until you see it start to thicken, kind of like gravy. At this point, lower the heat back to medium and add the whole milk along with smoked paprika, garlic powder, black pepper, and cayenne pepper. Let it come back up to a gentle simmer — that’s the magic moment when the flavors start teaming up.
Step 3: Simmer Veggies until Tender
Add the small-chopped broccoli and sliced carrots right into your simmering soup. Let them cook gently for about 15 minutes, stirring frequently. The goal here is tender veggies that still hold a bit of bite. You can test them by tasting a piece of carrot or broccoli to make sure they’re just right — if not, give it a few more minutes. Patience pays off!
Step 4: Melt in the Cheese and Finish
Turn the heat down to medium-low and add the shredded sharp cheddar a handful at a time, stirring until each addition is melted before adding more. This slow melt prevents clumps and gives you a silky, creamy soup. Give it a taste—depending on your broth’s saltiness, you might not need to add any extra, but feel free to sprinkle in a pinch if it calls for it.
Pro Tips for Making The Best Broccoli Cheddar Soup Recipe
- Chop Veggies Finely: Small broccoli pieces cook faster and have a better texture in the soup, so don’t skip this step.
- Whisk Constantly When Adding Broth: It prevents lumps and gets that roux just right without any clumps.
- Add Cheese Slowly: Stir in shredded cheddar gradually over low heat to avoid gritty or curdled cheese.
- Taste Before Salting: Broth salt levels vary a lot, so add salt only at the end to avoid over-salting.
How to Serve The Best Broccoli Cheddar Soup Recipe
Garnishes
I always top my bowls with a few freshly cracked black peppercorns and a sprinkle of extra sharp cheddar if I’m feeling indulgent. Sometimes I add little croutons or a drizzle of olive oil to bring a satisfying crunch and richness. Fresh chopped parsley or chives also brighten the look and flavor right before serving.
Side Dishes
This soup pairs beautifully with crusty bread like a warm baguette or sourdough — perfect for dipping! I also love serving it alongside a crisp garden salad with a tangy vinaigrette to balance richness. If I’m feeling fancy, a side of roasted garlic bread or even a warm cornbread muffin is my go-to.
Creative Ways to Present
For a dinner party, I like to serve this soup in mini bread bowls – they’re charming and totally edible. You could also layer it in clear glass bowls topped with finely chopped veggies for color contrast. If serving it at a casual brunch, I spoon it into mason jars for a fun, rustic vibe – plus they’re easy to grab and go!
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftover soup to airtight containers and stash them in the fridge. It keeps beautifully for up to 3 days without any loss of flavor or texture. Just give it a good stir before reheating because the cheese may settle a bit.
Freezing
I’ve successfully frozen this broccoli cheddar soup in portions. Use freezer-safe containers or heavy-duty bags and squeeze out as much air as possible. When you’re ready, thaw overnight in the fridge — just note that the texture might be slightly less creamy, but a gentle reheat with a splash of milk fixes that quickly.
Reheating
Reheat the soup gently over low heat on the stovetop, stirring frequently until warmed through. If it feels too thick, add a bit more milk or broth to loosen it up. Avoid the microwave for best texture unless you stir well midway through.
FAQs
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Can I make The Best Broccoli Cheddar Soup Recipe vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and you’ll have a hearty vegetarian version matching the same great flavor. Just be sure your broth is flavorful since it forms the soup’s base.
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What’s the best type of cheddar for this soup?
I recommend using sharp cheddar cheese—its bold flavor stands up beautifully against the sweetness of the broccoli and the subtle spices. Freshly shredding your own cheese rather than using pre-shredded helps it melt smoother and prevents clumping.
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Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works in a pinch. Just defrost and drain excess water before adding to avoid watering down your soup. Fresh broccoli gives a bit better texture and brighter flavor, but frozen saves prep time.
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How do I prevent my broccoli cheddar soup from becoming grainy?
The key is to melt your cheese slowly over low to medium-low heat and add it gradually. High heat or adding cheese all at once can cause it to separate or become grainy. Using freshly shredded cheese also reduces the risk of clumping.
Final Thoughts
This soup has become a true staple in my kitchen, especially when I need a comforting meal that feels like a hug in a bowl. I hope you give The Best Broccoli Cheddar Soup Recipe a try—and once you do, it might just become your go-to recipe whenever you want something cozy, cheesy, and packed with healthy greens. Let me know how it turns out, and don’t be shy about tweaking it to fit your tastes—you’ll enjoy making this recipe your own!
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The Best Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This rich and creamy Broccoli Cheddar Soup features tender broccoli and carrots simmered in a savory broth, thickened with a buttery roux, and finished with sharp cheddar cheese for a comforting, delicious meal perfect for any season.
Ingredients
Vegetables
- 1 yellow onion
- 1 lb. broccoli, chopped into very small pieces
- 2 carrots, peeled and sliced
Soup Base
- 4 Tbsp butter
- 4 Tbsp all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp freshly cracked black pepper
- ⅛ tsp cayenne pepper
Cheese
- 6 oz. sharp cheddar, shredded
Instructions
- Prepare the vegetables: Dice the onion and chop the broccoli into very small pieces. Peel and slice the carrots.
- Sauté onions and make roux: Add the butter and onion to a large soup pot and sauté over medium heat until the onions are soft and translucent. Add the flour and sauté for 2 minutes more, stirring constantly, until the flour coats the bottom of the pot and turns a light golden brown color.
- Add broth and thicken: Pour in the chicken broth while whisking to dissolve the flour. Increase heat to medium-high, stirring often, and bring the broth to a simmer. It will thicken to a gravy-like consistency.
- Add milk and seasonings: Reduce heat to medium and whisk in the whole milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the broth to come back to a gentle simmer.
- Simmer vegetables: Add the chopped broccoli and sliced carrots, and simmer for 15 minutes, stirring often, until the carrots are tender. Test tenderness and cook longer if needed.
- Melt in cheese: Lower the heat to medium-low and stir in the shredded cheddar cheese slowly, one handful at a time, until fully melted and incorporated.
- Adjust seasoning and serve: Taste the soup and add salt if necessary depending on the saltiness of your broth. Serve hot and enjoy.
Notes
- Use sharp cheddar for the best flavor; mild cheddar can be substituted but will yield a less intense taste.
- To make it vegetarian, substitute chicken broth with vegetable broth.
- For a thicker soup, reduce milk slightly or add an extra tablespoon of flour during the roux step.
- If you prefer a smoother texture, blend part of the soup before adding the cheese.
- Freshly cracked black pepper adds the best flavor compared to pre-ground.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 50 mg
