Broccoli Cheddar Soup Recipe

Let me tell you, this Broccoli Cheddar Soup Recipe is one of those comfort food gems that feels like a warm hug on a chilly day. It’s creamy, cheesy, and packed with fresh broccoli and a subtle hit of carrot that adds the perfect touch of sweetness. I love making this when I want something cozy but still nourishing, and I promise, it’s so simple you’ll want to add it to your weeknight rotation.

You’ll find that this soup isn’t just delicious—it’s practical too. Whether you’re craving a light lunch or a starter for dinner, this recipe hits the spot without needing a lot of fuss. Plus, the homemade croutons are such a fun little bonus that really elevate the dish to something special.

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Ingredients You’ll Need

Choosing fresh, quality ingredients really makes a difference here. The broccoli should be crisp and bright green, and don’t skimp on the cheddar—sharp or extra sharp gives the soup that irresistible depth of flavor.

• Unsalted butter: Helps control saltiness and gives the soup its silky base.
• Yellow onion: Adds sweetness and depth when sautéed until soft and golden.
• Sea salt: Enhances all the flavors without overpowering them.
• Freshly ground black pepper: Brings just enough bite and warmth.
• Garlic cloves: A must for that subtle, savory kick.
• All-purpose flour: The secret to thickening the soup beautifully.
• Whole milk or unsweetened almond milk: Whole milk gives creaminess, almond milk works great for a lighter, dairy-free version.
• Vegetable broth: Adds richness and depth without being overpowering.
• Broccoli florets: Fresh works best, but frozen can be used in a pinch.
• Carrot (julienned or finely chopped): Adds a touch of natural sweetness and texture.
• Dijon mustard: Lifts the soup with a mild tang that balances the cheese.
• Shredded cheddar cheese: Use a sharp variety for the best cheesy flavor.
• Homemade croutons (optional): Adds a crunchy, fun contrast to the creamy soup.

Variations

One of the things I love most about this Broccoli Cheddar Soup Recipe is how easy it is to make your own. I often tweak it depending on what I have on hand or who I’m cooking for—feel free to mix and match!

• Dairy-Free Version: I once swapped out cheddar and milk for dairy-free cheese and coconut milk—surprisingly delicious and just as creamy.
• Add Protein: For a heartier meal, you can stir in cooked chicken or crispy bacon pieces toward the end.
• Spicy Kick: I’ve played around with a pinch of cayenne or a dash of hot sauce for an unexpected bit of heat that my family loves.
• Cheese Blend: Mixing in some Gruyère or smoked cheddar gives a whole new flavor dimension if you want to experiment.

How to Make Broccoli Cheddar Soup Recipe

Step 1: Soften the aromatics

Start by melting your butter in a large pot over medium heat. I like to toss in the chopped onion, a pinch of sea salt, and a few twists of freshly ground black pepper. Stir them often and cook until the onion is soft and translucent—about 5 minutes. This step builds the flavorful base, so don’t rush it. Adding the chopped garlic next, cook just another minute until fragrant but careful not to let it brown.

Step 2: Create the roux

Sprinkle the flour over the onions and garlic, then whisk continuously for 1 to 2 minutes. You want the flour to turn a light golden color; this cooks out the raw flour taste and thickens your soup perfectly later. Keep that whisk moving—there’s nothing worse than lumpy soup!

Step 3: Add liquids and veggies

Slowly pour in the milk (whole or almond), whisking constantly to keep things smooth. Then add the vegetable broth, chopped broccoli, carrot, and the Dijon mustard. Give everything a good stir to combine. Bring the soup to a gentle simmer and let it cook, uncovered, for 15 to 20 minutes, until the broccoli is tender but not mushy. I always check at the 15-minute mark to avoid overcooking.

Step 4: Melt in the cheese

This is where the magic happens! Gradually add the shredded cheddar cheese in small handfuls, stirring after each addition. This helps prevent the cheese from clumping or sticking to the bottom. Keep stirring until the soup is smooth and creamy. Taste and adjust seasoning with salt and pepper. Now you’re ready to serve—bonus points if you top with homemade croutons!

How to Serve Broccoli Cheddar Soup Recipe

Garnishes

I’m a big fan of topping this soup with crispy homemade croutons for texture and a sprinkle of extra sharp cheddar for more cheesy goodness. Sometimes, I add a pinch of smoked paprika or a few fresh chopped chives to brighten it up—little touches that make it feel restaurant-worthy.

Side Dishes

This soup pairs beautifully with a simple green salad or a warm baguette. On busy days, I’ll throw together some garlic bread or even grilled cheese sandwiches for dipping—my family seriously can’t get enough of that combo.

Creative Ways to Present

For special occasions, I’ve served the soup in mini bread bowls which makes such an impressive and cozy presentation. Or ladle it into clear glass mugs topped with a swirl of cream and fresh herbs for a pretty brunch spread that feels indulgent but is actually quite straightforward.

Make Ahead and Storage

Storing Leftovers

I usually let leftover soup cool completely and then store it in an airtight container in the fridge. It keeps well for 3 to 4 days, and sometimes I reheat smaller portions for quick lunches during the week.

Freezing

I’ve frozen this soup a few times with decent results, but I recommend freezing without the cheese first, then adding fresh cheddar when reheating for better texture. Broccoli can sometimes get a bit soft after freezing, so if that happens, just give the soup a good stir and enjoy it as a creamy puree.

Reheating

To reheat, warm the soup gently on the stovetop over low heat, stirring occasionally to prevent sticking. If it thickens too much, just thin it out with a splash of milk or broth. Avoid microwaving directly if possible—it can heat unevenly and affect the texture.

FAQs

Final Thoughts

This Broccoli Cheddar Soup Recipe has become one of my go-to dishes when the weather turns cool or when I just need a little comfort in a bowl. It’s approachable, reliable, and packed with flavor—and trust me, once you try it, you’ll find yourself making it again and again. So grab your pot, your cheddar, and that fresh broccoli, and give it a go. I can’t wait for you to love it as much as my family does!

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