Broccoli Cheddar Soup Recipe

I absolutely love this Broccoli Cheddar Soup Recipe because it hits that perfect balance between creamy comfort and nutritious goodness. Every spoonful feels like a warm hug, especially on chilly days when you want something cozy but still packed with fresh veggies.

When I first tried this recipe, I was blown away by how easy it is to make from scratch, yet it tastes way more indulgent than anything you’d find pre-made. You’ll find that this Broccoli Cheddar Soup Recipe is a crowd-pleaser that works great for a quick weeknight dinner or even as a starter for a weekend gathering.

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Ingredients You’ll Need

These ingredients come together to create a comforting bowl full of bright broccoli and sharp cheddar. I recommend using fresh broccoli and high-quality cheddar for the best flavor—something I learned after a few less successful batches with pre-shredded cheese not melting as well!

• Unsalted butter: I prefer unsalted so I can control the salt level more precisely in the soup.
• Yellow onion: Adds a sweet, aromatic base—make sure to chop it finely for even cooking.
• Sea salt: Enhances all the flavors naturally—adjust to your taste.
• Freshly ground black pepper: I like using fresh because it adds depth and a little kick.
• Garlic cloves: Just a few cloves bring that subtle savory warmth.
• All-purpose flour: This is your thickening agent—toast it in butter before adding liquids for a rich base.
• Whole milk or unsweetened almond milk: I’ve tried both—whole milk gives creaminess, almond milk works well for a lighter version.
• Vegetable broth: Use low sodium so you can control the seasoning better.
• Broccoli florets: Fresh is best—but frozen works in a pinch if you’re in a hurry.
• Carrot: Julienned or finely chopped, adds color and subtle sweetness.
• Dijon mustard: Here’s a little secret I discovered: it amps up the flavor without making it taste mustardy.
• Shredded cheddar cheese: Sharp cheddar gives the soup its signature tang; shred your own for best melt.
• Homemade croutons (optional): Adds a delightful crunch as a topping—my kids love this extra touch.

Variations

I love to tweak this Broccoli Cheddar Soup Recipe depending on the season or what’s in my fridge. It’s super flexible, so don’t hesitate to make it your own—it’s part of the fun!

• Use different cheeses: Sometimes I swap cheddar for Gruyère or a mix of mozzarella for a milder, creamier twist that my kids adore.
• Add heat: Toss in a pinch of cayenne or smoked paprika if you like a little kick. My husband swears this makes it extra comforting on cold days.
• Make it vegan: Replace butter with olive oil, use almond milk and a dairy-free cheddar or nutritional yeast for that cheesy vibe.
• Add protein: Stir in cooked shredded chicken or crispy bacon bits for a heartier meal that satisfies even the biggest appetites.

How to Make Broccoli Cheddar Soup Recipe

Step 1: Sauté the Aromatics

Start by melting butter in a large pot over medium heat—this is where all those comforting flavors begin. Add your chopped onion, sea salt, and freshly ground black pepper, stirring occasionally. Cook for about 5 minutes until the onions turn soft and translucent—don’t rush this part! The sweetness from properly cooked onions makes a huge difference in the soup’s depth.

Step 2: Build the Roux

Stir in the chopped garlic and cook for just another minute until fragrant. Then sprinkle in the flour and whisk continuously for 1 to 2 minutes. You’ll see the flour change color slightly—this toasting step removes that raw floury taste and helps thicken the soup beautifully.

Step 3: Add Your Liquids and Veggies

Slowly pour in the milk while whisking constantly to avoid lumps—that smooth texture is the secret here. Add the vegetable broth next, stir in the chopped broccoli, carrot, and Dijon mustard. Bring everything to a gentle simmer, and let it cook for 15 to 20 minutes until the broccoli is tender but still vibrant. Keep an eye on the heat so it doesn’t stick to the bottom.

Step 4: Melt in the Cheese

Turn the heat to low and gradually stir in the shredded cheddar cheese in batches. This slow addition helps the cheese melt evenly without clumping. Keep stirring until the soup is creamy and velvety. Taste and adjust the seasoning with salt and pepper—this last step lets all the flavors come together perfectly.

How to Serve Broccoli Cheddar Soup Recipe

Garnishes

I love topping my soup with homemade garlic croutons for some crunch and a sprinkle of freshly chopped chives or green onions to add a burst of color and freshness. A little cracked black pepper on top never hurts either—it just finishes things off nicely.

Side Dishes

We’ve paired this soup with a crusty baguette or a simple side salad for a full meal. My family especially enjoys it with a toasted cheese sandwich on the side—it’s like a childhood favorite all grown up and sophisticated!

Creative Ways to Present

For special occasions, I like serving this soup in individual mini bread bowls—it’s always a hit and looks so inviting on the table. You can also drizzle a little cream or swirl in some pesto for a pretty and tasty finishing touch.

Make Ahead and Storage

Storing Leftovers

I store leftover Broccoli Cheddar Soup in airtight containers in the fridge for up to 3 days. When I reheat, I stir it gently over low heat and add a splash of milk to bring back the creaminess that sometimes gets lost in the fridge.

Freezing

While you can freeze this soup, I’ve found the texture of the cheese changes a bit after freezing. If you do freeze it, use freezer-safe containers and thaw overnight in the fridge before gently reheating to preserve flavor.

Reheating

To reheat, I warm the soup over low heat while stirring frequently. Adding a little milk or broth as it warms keeps the soup smooth and prevents it from thickening too much or becoming grainy. Avoid microwaving unless you stir it every 30 seconds to keep it from separating.

FAQs

Final Thoughts

Making this Broccoli Cheddar Soup Recipe has become a go-to comfort food in my kitchen, especially on busy nights when I want something quick but truly satisfying. I hope you’ll enjoy how approachable and delicious it is—it feels like a little celebration in a bowl every time. Give it a try soon, and I’m pretty sure you’ll be making it again and again just like I do!

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