Broccoli Cheddar Soup Recipe
Warm up your soul with this Broccoli Cheddar Soup Recipe—a creamy, homemade comfort food that’s easy enough for weeknight dinners and special enough for cozy gatherings.
When crisp air drifts in, I love ladling this velvety, cheesy soup into big bowls. It’s a classic soup recipe that hits all the right notes: tender broccoli florets, sharp cheddar melted into a silky broth, and a hint of garlic and onion for depth. You know what makes it even better? It’s packed with veggies and made from scratch—no canned shortcuts here! As a 50-year-old food lover in the U.S., I’ve tweaked it over the years to balance indulgence and nutrition. Let me explain why it’s become a staple in my kitchen.
Why You’ll Love This Recipe
- No oven needed—just a stovetop and one pot
- Ready in under 40 minutes—perfect for busy weeknights
- Creamy, cheesy bliss that’s still packed with green goodness
- Homemade ingredients only—no preservatives or cans
- Easily gluten-free (just swap in your favorite flour alternative)
- Kid-approved comfort—watch picky eaters ask for seconds
- Make-ahead friendly—freezes beautifully for future meals
- Customizable heat level—add a pinch of cayenne or Dijon for a kick
Ingredients
• 2 tablespoons unsalted butter (or olive oil for dairy-free)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced (fresh is best)
• 1/4 cup all-purpose flour (see tip below)
• 4 cups low-sodium chicken or vegetable broth
• 3 cups fresh broccoli florets (or frozen, thawed)
• 1 cup whole milk (or half-and-half for extra creaminess)
• 2 cups shredded sharp cheddar cheese (white or orange)
• Salt and pepper, to taste
• Pinch of nutmeg (optional, for warmth)
Tips:
– Swap all-purpose flour for a 1:1 gluten-free blend to keep it gluten-free.
– Choose a block of cheddar and shred it yourself; pre-shredded often has anti-caking agents.
– If broccoli is bland, flash-steam it first to lock in color and flavor.
Directions
- Melt Butter and Sauté Aromatics
Heat butter in a heavy pot over medium heat. Add onion and cook until soft, about 4 minutes. Toss in garlic and stir until fragrant—about 30 seconds. - Make the Roux
Sprinkle flour over the onions, stirring constantly for 1 minute to cook out the raw taste. This creates the base for a creamy texture—no lumps, I promise! - Add Broth and Broccoli
Slowly whisk in the broth. Then stir in broccoli florets. Bring to a gentle simmer, cover, and cook for 8–10 minutes, until the broccoli is tender but still bright green. - Purée (Optional)
For extra silkiness, use an immersion blender to purée half the soup, leaving some chunks. Or transfer a few cups to a blender—just watch for steam pressure. - Stir in Dairy
Lower heat to medium-low. Whisk in milk or half-and-half. Warm gently—don’t let it boil or it might separate. - Melt the Cheese
Gradually add shredded cheddar, stirring until each handful is fully melted before adding the next. This prevents grainy bits and gives you that dreamy, creamy consistency. - Season and Serve
Taste, then season with salt, pepper, and a pinch of nutmeg if you like. Ladle into bowls, garnish with extra cheese or a swirl of cream. Enjoy right away!
Servings & Timing
• Yield: 6 generous servings
• Prep Time: 15 minutes (chopping, shredding)
• Cook Time: 25 minutes (sauté, simmer, cheese melting)
• Total Time: 40 minutes—quick enough for any evening
Variations
• Spicy Broccoli Cheddar: Add 1/4 teaspoon cayenne or 1 teaspoon smoked paprika for a gentle heat.
• Vegan Comfort: Use vegan butter, plant-based milk, and nutritional yeast instead of cheese.
• Broccoli Cauliflower Blend: Swap half the broccoli for cauliflower florets—double the veggie goodness.
• Bacon & Onion Twist: Crisp 4 strips of bacon, crumble on top, and sauté extra onion until golden.
• Keto-Friendly: Replace flour with almond flour or xanthan gum, and use heavy cream instead of milk.
Storage & Reheating
Refrigerate leftover soup in an airtight container for up to 4 days. Want to freeze? Portion into freezer-safe jars, leaving 1″ of headspace, and freeze for up to 3 months.
To reheat, thaw in the fridge overnight (if frozen), then warm gently on low heat, stirring occasionally. If it’s too thick, stir in a splash of broth or milk. This soup is a dream for make-ahead meal prep—just label and stash!
Notes
– I learned early on that adding cold milk to hot soup can cause separation. Always temper dairy by warming it slightly before stirring in.
– Fresh broccoli has a brighter flavor; if using frozen, thaw and drain off extra water to avoid soup that’s too watery.
– For extra depth, simmer a Parmesan rind in the soup, then remove before blending—you’ll notice a subtle cheesy background note.
FAQs
Q: Can I use frozen broccoli instead of fresh?
A: Absolutely! Thaw and drain frozen florets first to prevent excess liquid. They’ll cook in about the same time.
Q: Why is my soup grainy after adding cheese?
A: Graininess usually means the cheese melted too quickly at high heat. Lower the heat and add cheese slowly, stirring until smooth.
Q: How do I make it thicker without flour?
A: Try mashing some of the broccoli florets or adding a small sprinkle of cornstarch slurry (1 tsp cornstarch + 2 tsp cold water).
Q: Is this recipe vegetarian?
A: Yes—just use vegetable broth instead of chicken and you’re all set.
Q: Can I use pre-shredded cheese?
A: You could, but pre-shredded cheese often has additives that prevent smooth melting. Freshly shredded yields creamier results.
Q: What’s the best way to reheat without splitting?
A: Warm gently over low heat and stir often. If it looks like it’s separating, whisk in a teaspoon of cold milk.
Q: Can I add other vegetables?
A: Sure—spinach, kale, or even diced carrots can join the mix; just sauté hard vegetables first until slightly tender.
Q: How can I make it kid-friendly?
A: Pureé the entire soup for a smooth, velvety texture, and keep spices mild—little ones love simple comfort food.
Conclusion
This Broccoli Cheddar Soup Recipe brings cozy comfort in every bowl. It’s creamy, veggie-packed, and surprisingly quick—perfect for any night you crave homemade goodness. Give it a try, let me know how it turned out, and don’t forget to explore my other easy soup recipes for chilly evenings!
Broccoli Cheddar Soup Recipe
Ingredients
- 2 tablespoons unsalted butter or olive oil for dairy-free
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced (fresh is best)
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 3 cups fresh broccoli florets or frozen, thawed
- 1 cup whole milk or half-and-half for extra creaminess
- 2 cups shredded sharp cheddar cheese white or orange
- Salt and pepper to taste
- Pinch of nutmeg (optional, for warmth)
Instructions
- Heat butter in a heavy pot over medium heat. Add onion and cook until soft, about 4 minutes. Toss in garlic and stir until fragrant—about 30 seconds.
- Sprinkle flour over the onions, stirring constantly for 1 minute to cook out the raw taste. This creates the base for a creamy texture—no lumps, I promise!
- Slowly whisk in the broth. Then stir in broccoli florets. Bring to a gentle simmer, cover, and cook for 8–10 minutes, until the broccoli is tender but still bright green.
- For extra silkiness, use an immersion blender to purée half the soup, leaving some chunks. Or transfer a few cups to a blender—just watch for steam pressure.
- Lower heat to medium-low. Whisk in milk or half-and-half. Warm gently—don’t let it boil or it might separate.
- Gradually add shredded cheddar, stirring until each handful is fully melted before adding the next. This prevents grainy bits and gives you that dreamy, creamy consistency.
- Taste, then season with salt, pepper, and a pinch of nutmeg if you like. Ladle into bowls, garnish with extra cheese or a swirl of cream. Enjoy right away!
