Creamy Broccoli Cheddar Soup Recipe

Nothing beats a warm bowl of soup on a chilly day, and this broccoli cheddar soup recipe delivers ultimate comfort. Imagine a rich, velvety broth brimming with tender broccoli and bright carrots, all infused with savory cheddar cheese. This easy, satisfying recipe brings restaurant-quality taste right to your kitchen. Get ready to enjoy a truly delicious and comforting meal!

Why You’ll Love This Broccoli Cheddar Soup

You will quickly make this creamy broccoli cheddar a family favorite.

• Rich, creamy, and cheesy flavor: Every spoonful offers a burst of savory goodness.
• Quick and easy to prepare: Perfect for busy weeknights or beginner cooks.
• Ultimate comfort food: It warms you from the inside out.
• Customizable texture: Make it smooth and velvety or delightfully chunky.
• Great for cozy meals: Ideal for sharing with loved ones.

Ingredients

Gather these simple ingredients to create your comforting broccoli cheddar soup recipe:

• Butter: 1/4 cup unsalted or salted butter.
• Onion: 1/2 medium onion, finely chopped.
• All-purpose flour: 1/4 cup, for thickening.
• Half-and-half cream: 2 cups, for richness.
• Chicken stock: 2 cups low-sodium chicken stock or broth.
• Broccoli florets: 1/2 lb (about 3 cups), chopped into bite-sized pieces.
• Carrots: 1 cup, julienned (matchstick carrots work well).
• Nutmeg: 1/8 teaspoon (optional, but enhances flavor).
• Sharp cheddar cheese: 8 ounces (2 cups), freshly grated.
• Salt and black pepper: To taste.

Notes & Substitutions

For the creamiest result, use half-and-half. You can substitute with whole milk for a slightly lighter soup, but avoid low-fat dairy as it may curdle. For a vegetarian option, use vegetable broth instead of chicken stock. Always freshly grate your sharp cheddar cheese; pre-shredded varieties contain anti-caking agents that prevent smooth melting and can create a grainy texture. As reported by culinary experts, anti-caking agents in pre-shredded cheese can hinder smooth melting. Fresh broccoli provides the best texture, but you can use frozen broccoli florets in a pinch. Just add them directly to the simmering liquid, adjusting cooking time as needed. If you do not have julienned carrots, simply shred them or finely chop them.

Equipment

You need only a few basic kitchen tools for this homemade broccoli cheddar soup:

• Large heavy-bottomed pot or Dutch oven.
• Whisk for creating a smooth roux.
• Sharp knife and cutting board for prepping vegetables.
• Measuring cups and spoons for accurate ingredient amounts.
• Box grater (essential for grating cheese).
• Immersion blender (optional, for a smoother consistency).

Instructions

Follow these step-by-step instructions to create your delicious broccoli cheddar soup recipe:

1. Prep Ingredients: Chop the onion, broccoli, and carrots. Grate your sharp cheddar cheese.
2. Sauté Aromatics: Melt 1/4 cup butter in your large pot over medium heat. Add the 1/2 medium chopped onion and cook for 5-7 minutes until soft and translucent. Do not brown the onion.
3. Make Roux: Sprinkle 1/4 cup all-purpose flour over the softened onions. Cook and stir continuously for 1-2 minutes. This cooks out the raw flour taste and creates the roux, which thickens the soup.
4. Whisk in Liquids: Slowly whisk in 2 cups half-and-half cream and 2 cups low-sodium chicken stock or broth, ensuring no lumps form. Continue whisking until the mixture is smooth. Bring the liquid to a gentle boil, then immediately reduce the heat to medium-low.
5. Simmer Vegetables: Add the 1/2 lb broccoli and 1 cup carrot to the simmering liquid. Cook the soup over medium-low heat for 20-25 minutes, or until the broccoli and carrots are tender-crisp.
6. Season and Adjust: Season the soup with salt and black pepper to taste. Start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust as needed.
7. Optional Blending: If you prefer a smoother soup, carefully remove about 1 cup of the cooked soup (including vegetables) and blend it with an immersion blender or in a regular blender until smooth. Return the blended portion to the pot and stir it in. This gives a lovely creamy texture while still retaining some texture.
8. Add Cheese & Nutmeg: Remove the pot from the heat. Add 8 ounces (2 cups) grated sharp cheddar cheese. Stir continuously until the cheese fully melts and incorporates into the soup. The residual heat melts the cheese perfectly without making it grainy. Stir in 1/8 teaspoon nutmeg if desired, as it truly enhances the savory notes.
9. Serve Hot: Ladle your creamy cheesy broccoli soup into bowls immediately.

Pro Tips & Troubleshooting

These tips ensure your broccoli cheddar soup turns out perfect every time:

• Prevent Grainy Cheese: Always add the grated cheese off the heat. Stir it in until completely melted. High heat can cause the cheese to separate and become grainy.
• Achieve Creaminess: Do not let the soup come to a rolling boil after adding the cheese. Gentle heat and constant stirring ensure a smooth, creamy texture.
• Adjust Consistency: If your soup is too thick, gradually add a splash more half-and-half or stock until it reaches your desired consistency. For a thicker soup, simmer longer before adding cheese.
• Season Generously: Taste the soup before serving and adjust salt and pepper. The right seasoning brings out all the delicious flavors.
• Perfecting Roux: Cook the flour and butter mixture (roux) for at least one minute to eliminate any raw flour taste. Avoid burning it, as this will affect the soup’s flavor.
• Broccoli Doneness: Cook the broccoli until tender-crisp. Overcooked broccoli turns mushy and loses its vibrant color.

Serving, Storage & Variations

Serving Suggestions

Serve this comforting broccoli cheddar soup with a side of crusty bread, warm breadsticks, or homemade croutons for dipping. Garnish individual bowls with a sprinkle of extra sharp cheddar cheese, fresh chives, or a dash of black pepper. A light side salad offers a refreshing contrast to the richness of the soup.

Storage & Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. We advise against freezing this creamy broccoli cheddar soup, as dairy-based soups tend to separate and become grainy or watery upon thawing and reheating. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, until heated through. Avoid boiling.

Recipe Variations

• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce with the seasonings for a little heat.
• Add Protein: Stir in cooked, shredded chicken or diced ham during the last few minutes of cooking for a heartier meal.
• Vegetable Boost: Incorporate other vegetables like chopped spinach, corn kernels, or diced bell peppers along with the broccoli and carrots.
• Different Cheese: Experiment with other melting cheeses like Monterey Jack, white cheddar, or a touch of Gruyere for a unique flavor profile.

Nutrition (Disclaimer)

Disclaimer: The following nutritional information is an estimate based on the ingredients used and preparation method. Actual values may vary depending on specific brands and serving sizes.

This homemade broccoli cheddar soup offers beneficial nutrients. Making soup at home allows you to control ingredient quality and sodium levels, often making it a healthier choice than many store-bought options.

FAQ

• Can I use frozen broccoli for this broccoli cheddar soup recipe? Yes, you can use frozen broccoli. Add it directly to the simmering soup and cook until tender, adjusting the time slightly.
• How do I make this soup vegetarian? Simply substitute the chicken stock with an equal amount of good quality vegetable broth.
• Can I make this soup thinner or thicker? For a thinner soup, add more stock or half-and-half. For a thicker soup, reduce the liquid further before adding cheese.
• What if my soup becomes grainy? This usually happens if the cheese is added at too high a temperature. Ensure you remove the pot from the heat before stirring in the cheese.
• Is this recipe freezer-friendly? No, dairy-based soups do not freeze well. The dairy tends to separate and can result in a grainy texture when thawed.
• What kind of cheese is best for this soup? Sharp cheddar cheese offers the best flavor and creamy melt. Always grate it fresh for the smoothest results.

Conclusion

This creamy broccoli cheddar soup recipe truly embodies comfort food at its finest. It offers a rich, satisfying flavor that is surprisingly simple to achieve, perfect for busy parents and beginners alike. We encourage you to try this delightful recipe and experience its warmth and deliciousness. Share your creations or leave a comment below with your thoughts!

This creamy broccoli cheddar soup is the ultimate comfort food, loaded with tender broccoli, carrots, and melted sharp cheddar cheese in a velvety, rich broth. Perfect for cozy dinners and quick weeknight meals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 bowls

Course: Soup

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup unsalted butter
• 1/2 medium onion, finely chopped
• 1/4 cup all-purpose flour
• 2 cups half-and-half cream
• 2 cups low-sodium chicken stock or broth
• 1/2 lb broccoli florets, chopped (about 3 cups)
• 1 cup carrots, julienned or shredded
• 1/8 tsp ground nutmeg (optional)
• 8 oz sharp cheddar cheese, freshly grated (about 2 cups)
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste

Equipment

• Large heavy-bottomed pot or Dutch oven
• Whisk For creating a smooth roux
• cutting board and sharp knife
• Box grater For fresh cheddar cheese
• Measuring Cups and Spoons
• Immersion blender (optional) For smoother soup texture

Method

 

1. Chop onion, broccoli, and carrots. Grate the sharp cheddar cheese and set everything aside.
2. Melt butter in a large pot over medium heat. Add chopped onion and sauté for 5–7 minutes until soft and translucent.
3. Sprinkle flour over the onion. Stir and cook for 1–2 minutes to form a roux, cooking out raw flour taste.
4. Slowly whisk in half-and-half and chicken stock. Continue whisking until mixture is smooth. Bring to a gentle boil, then reduce heat to medium-low.
5. Add broccoli and carrots. Simmer for 20–25 minutes until vegetables are tender-crisp.
6. Season with salt and pepper to taste. Adjust as needed.
7. Optional: Blend a portion of the soup with an immersion or regular blender, then return it to the pot for a creamier texture.
8. Remove from heat. Add grated cheddar cheese and nutmeg (if using). Stir until cheese melts completely and soup is smooth.
9. Serve immediately in bowls. Garnish with more cheese or herbs if desired.

Notes

Use freshly grated sharp cheddar for the best melt — pre-shredded cheese can become grainy. For vegetarian soup, use vegetable broth. Frozen broccoli is a great shortcut; no need to thaw. Optional nutmeg enhances flavor. To adjust consistency, add more stock or simmer to reduce.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com