Broccoli Cheddar Soup – Creamy, Cozy Classic in a Bowl

Broccoli Cheddar Soup is the ultimate cold-weather comfort food—creamy, cheesy, and packed with tender broccoli in every spoonful. It’s a dish beloved by many for its perfect balance of wholesome vegetables and rich, melty cheese.

Originally popularized by American cafés and bistros, this soup has become a weeknight staple for families and a reliable crowd-pleaser at potlucks. It’s hearty enough to stand on its own as a meal, especially when served in a warm bread bowl or alongside crusty sourdough.

This homemade version is far more flavorful than anything from a can or carton, and it comes together in under an hour. The velvety texture, sharp cheddar tang, and soft broccoli florets make each bite both comforting and satisfying.

Ingredients Overview

Broccoli

• The star of the dish. Use fresh broccoli for best texture and flavor, but frozen florets can also work in a pinch.

• Chop into small, bite-size pieces so they cook evenly and blend well with the creamy base.

Cheddar Cheese

• Sharp cheddar delivers the boldest flavor. Grate it yourself—pre-shredded cheese often contains additives that prevent smooth melting.

• A little white cheddar or aged cheddar can add complexity.

Onion & Carrot

• Yellow onion gives savory depth to the soup base.

• Carrots, shredded or finely chopped, add color and natural sweetness.

Garlic

• A small amount of minced garlic builds flavor in the base. Fresh is best.

Butter & Flour

• This classic duo creates a roux, the thickening foundation of the soup.

• Use unsalted butter so you can control the seasoning.

Milk & Broth

• Whole milk adds creaminess, while vegetable or chicken broth lightens the base and adds savory notes.

• A splash of heavy cream can be added for extra richness.

Seasonings

• Salt, black pepper, and a dash of paprika or ground mustard enhance flavor.

• A pinch of nutmeg is a secret touch—it warms up the flavor without overpowering it.

Step-by-Step Instructions

1. Sauté aromatics
   In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook until soft, about 5 minutes. Add garlic and carrots, and cook for 2–3 minutes more, stirring occasionally.

2. Make the roux
   Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.

3. Add liquids
   Slowly pour in the broth, whisking continuously to prevent lumps. Add milk and bring to a gentle simmer.

4. Add broccoli and simmer
   Stir in the chopped broccoli and season with salt, pepper, and a pinch of nutmeg or ground mustard. Cover and simmer for 15–20 minutes, until broccoli is tender.

5. Blend (optional)
   For a smoother texture, use an immersion blender to partially blend the soup—leaving some broccoli chunks for texture. You can also transfer half to a blender and pulse gently.

6. Add cheese
   Reduce heat to low. Gradually stir in shredded cheddar, one handful at a time, until fully melted and smooth.

7. Taste and adjust
   Taste and season with more salt, pepper, or spices as needed. If soup is too thick, thin with additional broth or milk.

8. Serve warm
   Ladle into bowls and serve hot with fresh bread, crackers, or inside a bread bowl.

Tips, Variations & Substitutions

• Use frozen broccoli if needed. Thaw and chop before adding to the soup.

• Stir in cooked quinoa or rice for a heartier version.

• Make it vegetarian by using vegetable broth instead of chicken broth.

• For a gluten-free version, use gluten-free all-purpose flour or a slurry of cornstarch and water.

• Add a pinch of red pepper flakes for a little heat.

Optional Add-ins:

• Crispy bacon crumbles

• Roasted cauliflower

• A swirl of cream or sour cream for garnish

Serving Ideas & Occasions

Broccoli Cheddar Soup is perfect for:

• Cozy weeknight dinners

• Meal prepping for the week

• Light lunches paired with salad or sandwiches

• Serving in mini bread bowls at parties or casual holiday gatherings

Pair it with:

• Garlic toast or homemade croutons

• Grilled cheese or ham and cheese panini

• Apple walnut salad with vinaigrette

This is the kind of soup that makes a cold day feel warmer and turns a simple meal into something memorable.

Nutritional & Health Notes

While creamy, this soup offers real nutritional value:

• Broccoli is packed with fiber, Vitamin C, and antioxidants.

• Cheddar cheese provides calcium and protein, though it’s best enjoyed in moderation.

• Using whole milk keeps the soup creamy without relying entirely on heavy cream.

To lighten the recipe:

• Use low-fat milk and reduce the cheese slightly.

• Substitute part of the milk with vegetable broth.

• Add more vegetables like cauliflower, zucchini, or spinach for extra fiber and nutrients.

FAQs

Q1: Can I freeze broccoli cheddar soup?

A1: Yes, but the texture may change slightly due to the dairy. Cool completely and store in freezer-safe containers. Thaw in the fridge and reheat gently on the stove, whisking to bring the texture back together.

Q2: How do I prevent the cheese from clumping?

A2: Turn off the heat before adding cheese and stir it in slowly, a handful at a time. Avoid boiling once the cheese is added, as high heat can cause separation or curdling.

Q3: Can I use pre-shredded cheese?

A3: You can, but it’s not ideal. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting and can create a grainy texture.

Q4: What’s the best way to blend the soup?

A4: Use an immersion blender directly in the pot for easy cleanup. For partial blending, blend only half the soup to maintain texture. You can also use a regular blender in batches, but be careful with hot liquids.

Q5: Can I make this soup vegan?

A5: Yes! Use vegan butter or olive oil, plant-based milk (like oat or almond), and vegan cheddar cheese. Choose a quality vegetable broth and thicken the soup with flour or cornstarch.

Q6: Why is my soup too thick?

A6: This can happen if the broth reduces too much or if there’s too much flour. Thin it out with a little warm broth or milk until it reaches your desired consistency.

Q7: How long will leftovers keep?

A7: Store leftovers in the fridge in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, stirring frequently.

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