If you’re on the hunt for something cozy, nourishing, and downright irresistible, you’ve got to try this Creamy Broccoli Cheddar Soup Recipe. I absolutely love how this soup manages to be rich and velvety without being heavy, plus it’s just packed with flavor from tender broccoli and sharp cheddar. Whether you’re craving a comforting lunch or a crowd-pleasing dinner starter, this recipe will totally hit the spot and keep you coming back for more.
Why You’ll Love This Recipe
- Ultra Creamy Texture: Thanks to blending part of the soup and using real cheddar, it’s so silky smooth you won’t believe it’s homemade.
- Simple Ingredients: No fancy or hard-to-find ingredients here, just basic staples that come together beautifully.
- Quick and Easy: You’ll have this on the table in about 30-40 minutes—perfect for busy weeknights.
- Family Favorite: I discovered this is a hit with kids and adults alike who usually don’t go crazy for veggies.
Ingredients You’ll Need
For this Creamy Broccoli Cheddar Soup Recipe, the magic happens with fresh broccoli, sharp cheddar cheese, and a few key aromatics. You’ll want good quality cheese and fresh veggies for the best flavor—don’t skip these, trust me!
- Broccoli: Use fresh broccoli crowns for the best texture and flavor; frozen can be a substitute in a pinch but fresh is perfect.
- Sharp Cheddar Cheese: Grate it yourself for that melty, gooey goodness instead of pre-shredded, which can have additives.
- Onion: Adds a subtle sweet base to balance the broccoli and cheese.
- Garlic: Gives the soup a nice aromatic lift without overpowering it.
- Butter and Flour: The classic base to build a creamy roux that thickens the soup beautifully.
- Milk and Cream: Using a combination brings richness while keeping it from being too heavy.
- Chicken or Vegetable Broth: Adds depth to every spoonful without being salty.
- Salt and Pepper: Essential for seasoning—remember to taste and adjust!
Variations
I love how versatile this Creamy Broccoli Cheddar Soup Recipe is. You can easily tweak it to suit your tastes or dietary needs, making it a fun recipe to experiment with and always feel confident about.
- Make it Vegetarian: Swap chicken broth for vegetable broth, and you’re all set — I’ve done this often for Meatless Mondays and it tastes just as good!
- Kick up the Spice: Add a pinch of cayenne or smoked paprika for some warmth; my family loves this slight spicy twist.
- Extra Veggie Power: Stir in some finely chopped carrots or cauliflower for an even heartier soup — I sneak these in when feeding picky eaters.
- Dairy-Free Alternative: Use a non-dairy milk like oat or cashew with nutritional yeast instead of cheese for a creamy, cheesy flavor without dairy.
How to Make Creamy Broccoli Cheddar Soup Recipe
Step 1: Sauté the Aromatics and Broccoli
Start by melting butter in a large pot over medium heat. Toss in the chopped onion and cook until soft and translucent, about 5 minutes. Then add the garlic and cook for another minute—don’t let it burn! Add chopped broccoli florets and toss them around to warm through; this wakes up the veggies and starts building your flavor foundation.
Step 2: Make the Roux and Build the Soup Base
Sprinkle in the flour and stir constantly for around 2 minutes to cook off the raw flavor. Slowly whisk in the milk and broth to avoid lumps, then bring everything to a gentle simmer. This step creates the luscious, velvety texture that makes this soup so creamy. Be patient—don’t rush the simmer, or the soup won’t thicken properly.
Step 3: Simmer and Blend to Perfection
Let the soup simmer for 10-15 minutes, allowing the broccoli to become tender. Then, here’s the trick: use an immersion blender to puree part of the soup right in the pot—this makes it silky creamy while keeping some nice broccoli texture. No immersion blender? No problem! Just carefully blend half the soup in batches in a regular blender and then stir it back in.
Step 4: Stir in Cheddar and Season
Lower the heat to very low and add freshly shredded cheddar, stirring until melted and smooth. Season with salt and pepper to taste — I always start with a little, then adjust as I go. This is where the flavor really comes alive! If it ever thickens too much, just stir in a splash of milk.
Pro Tips for Making Creamy Broccoli Cheddar Soup Recipe
- Fresh Cheese Matters: I once used pre-shredded cheddar that didn’t melt smoothly — fresh-shredded makes a big difference.
- Don’t Skip the Roux: Taking time to properly cook the flour with butter is key to a creamy soup without lumps.
- Partial Blending: Blending half the soup gives you that luscious texture but keeps some broccoli bite, which I think is perfect.
- Adjust Consistency Last: If it gets too thick, slowly add milk or broth, stirring as you go to keep it smooth.
How to Serve Creamy Broccoli Cheddar Soup Recipe
Garnishes
I always top my bowl with a sprinkle of extra sharp cheddar and a pinch of freshly cracked black pepper. Sometimes, a little crispy bacon or toasted breadcrumbs add a wonderful crunch. Fresh chives or scallions brighten it up and make it feel extra special.
Side Dishes
This soup pairs beautifully with a warm, crusty baguette or buttery garlic bread. My family also loves it alongside a fresh green salad dressed simply with lemon and olive oil—keeps things light and fresh.
Creative Ways to Present
For dinner parties, I like serving this soup in mini bread bowls—it’s a fun way to impress guests and makes it feel like a special treat. Or, try layering it in a clear glass mug with a sprinkle of extra cheese on top for a cozy winter presentation.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover soup in an airtight container in the fridge for up to 4 days. It thickens a bit as it chills, so before reheating, I stir in a splash of milk or broth to get it back to that perfect creamy consistency.
Freezing
This soup freezes quite well, but since it contains dairy, I like to freeze it without the cheese and add fresh cheddar when reheating. Freeze in portion-sized containers and thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. Add milk or broth a little at a time to reach the desired creaminess. Patience is key here—slow and steady is the way to go!
FAQs
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Can I make this Creamy Broccoli Cheddar Soup Recipe gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the soup. Make sure your broth is gluten-free as well, and you’ll have a delicious gluten-free version that’s just as creamy.
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What’s the best way to shred cheddar cheese for this soup?
Using freshly shredded cheddar from a block gives the best melting results. Pre-shredded cheese often contains anti-caking agents that can make the texture a bit grainy when melted, which you definitely want to avoid in a creamy soup.
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Can I use frozen broccoli instead of fresh?
You can, especially if fresh broccoli isn’t available. Just thaw and drain it well to avoid extra water diluting your soup. The texture won’t be quite the same, but it’s a convenient shortcut that still tastes great.
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How do I prevent the soup from splitting when reheating?
Heat the soup slowly over low heat and stir frequently. Avoid boiling, as high heat can cause the dairy to separate. Adding a little extra milk or broth while reheating helps maintain that silky texture.
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Is there a way to make this soup vegan?
Yes! Replace the cheese with nutritional yeast or vegan cheese alternatives, swap butter for dairy-free margarine or olive oil, and use a plant-based milk and vegetable broth. It won’t taste exactly like the original but will still be creamy and comforting.
Final Thoughts
Honestly, this Creamy Broccoli Cheddar Soup Recipe is one of those dishes I keep coming back to when I want comfort food that’s both satisfying and nourishing. It’s straightforward enough to whip up on a weeknight but special enough to serve when friends come over. I think you’ll love how the fresh broccoli and sharp cheddar melt into a creamy bowl of pure yum. Give it a try—I promise it’ll become a favorite in your recipe rotation, just like it did in mine!
Print
Creamy Broccoli Cheddar Soup Recipe
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A hearty and flavorful lentil soup made with fresh vegetables, aromatic spices, and tender lentils simmered to perfection. This nutritious and filling soup is perfect for a comforting meal and easy to prepare using simple pantry staples.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 14-ounce can crushed or diced tomatoes
- 3 cups baby spinach, sliced into ribbons (or kale)
- 1 lemon, juiced (about 2 tablespoons)
Lentils and Broth
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
Spices and Seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
Instructions
- Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onions, minced garlic, peeled and chopped carrots, and chopped celery. Cook, stirring frequently for about 4-5 minutes until the vegetables soften and become fragrant.
- Add Remaining Ingredients: Add the can of crushed or diced tomatoes with their juices, dry lentils, vegetable broth, ground cumin, ground coriander, and smoked paprika to the pot. Stir well to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and cook for about 30 minutes, or until the lentils are tender and the soup has thickened to your desired consistency.
- Blend for Creaminess (Optional): For a creamier texture, use an immersion blender to blend several times within the pot until just slightly pureed, or transfer 1-2 cups of soup to a blender, puree until smooth, and return it back to the pot, stirring to incorporate.
- Finish the Soup: Stir in the baby spinach ribbons and lemon juice. Allow the spinach to wilt for about a minute. Taste and season with salt as needed before serving.
Notes
- This lentil soup is a wholesome, one-pot meal that’s both budget-friendly and packed with nutrition.
- Using fresh spices like cumin, coriander, and smoked paprika adds a deep, smoky flavor to the soup.
- For extra creaminess, blending a portion of the soup is optional but highly recommended.
- You can substitute kale for spinach if preferred.
- Adjust salt to taste especially if using a low-sodium broth.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 236
- Sugar: 7 g
- Sodium: 610 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 16 g
- Protein: 13 g
- Cholesterol: 0 mg
