If you’re after a bowl of pure comfort that hugs you from the inside out, this Creamy Broccoli Cheddar Soup Recipe is exactly what you need. It transforms simple, fresh ingredients like crisp broccoli and sharp cheddar cheese into a luscious, velvety soup that feels both indulgent and wholesome. Whether it’s a chilly evening or just one of those days when you crave something familiar and satisfying, this recipe will quickly become a staple in your kitchen, boasting a beautiful balance of savory, creamy, and subtly spiced flavors.
Ingredients You’ll Need
The magic of this soup truly starts with a handful of straightforward ingredients, each one crucial to building the layers of flavor and the perfect creamy texture. From the fresh broccoli’s vibrant green to the sharp tang of cheddar, every component plays its role in making your soup unforgettable.
- 4 tablespoons salted butter: Helps sauté your veggies and adds richness to the base.
- 1 cup chopped yellow onion (about 1 small): Brings sweetness and depth to the soup’s flavor profile.
- 1 large carrot, grated: Adds a subtle natural sweetness and bright color.
- 4 cloves garlic, minced: Infuses a warm, aromatic glow throughout the soup.
- 4 cups chopped broccoli (from 1 large crown): The star ingredient that offers fresh, tender bites with hearty nutrition.
- ¼ cup all-purpose flour: Creates the roux that thickens the soup perfectly.
- 1 teaspoon sea salt, plus more to taste: Enhances all the flavors beautifully.
- 1 teaspoon mustard powder: Adds a subtle tanginess that lifts the creamy cheese notes.
- ¼ teaspoon ground nutmeg: Lends a gentle warmth and complexity.
- Freshly cracked black pepper, to taste: For a little peppery bite and balance.
- 2 cups whole milk or half-and-half: Provides creaminess and smooth texture.
- 2 cups chicken or vegetable stock: Builds a flavorful, savory base.
- ½ cup freshly grated Parmesan cheese: Adds umami depth and a salty sharpness.
- 8 ounces shredded extra-sharp cheddar cheese (about 2 cups): The creamy, tangy heart of the soup.
- Croutons, store-bought or homemade, for serving: Adds the perfect crunchy finish.
How to Make Creamy Broccoli Cheddar Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the salted butter over medium heat in a large pot or Dutch oven. Toss in your chopped onion and grated carrot and gently cook them, stirring frequently until they become soft and fragrant, about five minutes. Follow quickly with minced garlic, cooking for another minute or two. This stage builds the flavorful foundation for your soup with those sweet and savory notes.
Step 2: Make the Roux
Next, sprinkle the flour, sea salt, mustard powder, and ground nutmeg right into the pot. Whisk constantly as you cook this mixture until it forms a smooth, golden paste—about one to two minutes. This little step is a gamechanger as it ensures the soup thickens beautifully without any lumps.
Step 3: Add Milk and Thicken
Slowly pour in the whole milk or half-and-half while whisking continuously. Keep the heat on and stir for about five minutes until the mixture thickens just enough to coat the back of your spoon. Then, take the pot off the heat to prep for blending.
Step 4: Add Stock and Blend
Pour in your chicken or vegetable stock and use an immersion blender right in the pot to blend everything until beautifully smooth. If you don’t have an immersion blender, no worries—carefully transfer it to a regular blender, puree it, and return it to the pot. This step makes your soup silky and ensures all those bright flavors meld perfectly.
Step 5: Cook Broccoli
Stir in the chopped broccoli, then place the pot back over medium-low heat. Let it simmer gently until the broccoli is tender, about 20 minutes. This slow cooking softens the broccoli just enough to bite through, while keeping the fresh green color vibrant.
Step 6: Add Cheeses and Finish
Finally, stir in the Parmesan and half of the shredded cheddar, allowing the cheeses to melt smoothly into the creamy soup. Add the rest of the cheddar cheese and stir until the soup turns luxuriously creamy and velvety. Taste and adjust the seasoning with salt and cracked black pepper to suit your preference.
Step 7: Serve
Ladle your soup into warm bowls and top with crunchy croutons, if you like. Serve piping hot for a perfectly comforting meal that’s as nourishing as it is delicious.
How to Serve Creamy Broccoli Cheddar Soup Recipe
Garnishes
To elevate this soup, consider adding a sprinkle of fresh chives, extra shredded cheddar, or a drizzle of cream on top. Croutons are a classic choice—they add a delightful crunch that contrasts wonderfully with the silky soup texture.
Side Dishes
This soup pairs beautifully with a crisp green salad or freshly baked bread like a crusty sourdough or a buttery baguette. For a heartier meal, garlic knots or a simple grilled cheese sandwich could turn it into a cozy feast.
Creative Ways to Present
Serve your soup in bread bowls for an extra cozy touch or place a dollop of sour cream and sprinkle some paprika on top for a pop of color and flavor. You could also turn the soup into a hearty dip by thickening it slightly and serving alongside vegetable sticks and crackers.
Make Ahead and Storage
Storing Leftovers
Once cooled, pour your leftover Creamy Broccoli Cheddar Soup Recipe into airtight containers and refrigerate for up to three days. This allows the flavors to deepen even more, making the soup taste like it was freshly made the next day.
Freezing
This soup freezes very well! Freeze in individual portions using freezer-safe containers or heavy-duty zip bags for up to three months. Keep in mind that the texture might slightly change; just give it a good stir when reheating. Avoid freezing with the croutons, as they will lose their crunch.
Reheating
Reheat your soup gently on the stovetop over low heat, stirring often to prevent scorching and to keep the soup smooth. Adding a splash of milk or stock while reheating can bring back its creamy consistency if it thickens too much in the fridge or freezer.
FAQs
Can I use low-fat milk instead of whole milk?
Yes, you can substitute low-fat milk, but keep in mind that the soup will be less rich and creamy. To make up for the reduced fat, you might want to add a little more cheese or a splash of cream if you like.
Is there a vegetarian option for this soup?
Absolutely! Use vegetable stock instead of chicken stock to keep it completely vegetarian. The soup will still be just as flavorful and comforting with this easy switch.
Can I make this soup vegan?
To make a vegan version, replace butter with olive oil or vegan butter, use plant-based milk, vegan cheese alternatives, and vegetable stock. Keep in mind the flavor and texture will change slightly, but it’s still delicious.
What’s the best cheddar to use for this recipe?
Extra-sharp cheddar is ideal as it gives that bold, tangy flavor that stands up well in the soup’s creamy base. Avoid pre-shredded cheese with additives, as freshly shredded melts better and creates a smoother texture.
Can I add other vegetables to the soup?
Definitely! Feel free to toss in some cauliflower, potatoes, or even spinach to customize the soup. Just remember to cut them small enough and adjust cooking times accordingly to ensure they cook through evenly.
Final Thoughts
There’s something truly special about a bowl of soup that feels like a warm hug, and this Creamy Broccoli Cheddar Soup Recipe fits that bill perfectly. Its harmonious blend of fresh broccoli, rich cheeses, and velvety texture makes it a comforting classic that’s simple enough for weeknights but impressive enough to serve guests. Trust me, once you discover this recipe, it’s going to become a go-to favorite in your home kitchen. So grab your pot and get ready to dive into some delicious warmth!
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Creamy Broccoli Cheddar Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Creamy Broccoli Cheddar Soup is a comforting, velvety blend of tender broccoli, sharp cheddar, and Parmesan cheese in a rich, buttery base. Made with simple ingredients and cooked on the stovetop, it’s perfectly hearty and ideal for cozy lunches or dinners. The soup is thickened with a classic roux made from butter and flour, with a touch of mustard powder and nutmeg to enhance the flavors, finished off with croutons for a satisfying crunch.
Ingredients
Aromatics and Base
- 4 tablespoons salted butter
- 1 cup chopped yellow onion (about 1 small)
- 1 large carrot, grated
- 4 cloves garlic, minced
Soup Thickener and Seasonings
- ¼ cup all-purpose flour
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon mustard powder
- ¼ teaspoon ground nutmeg
- Freshly cracked black pepper, to taste
Liquids
- 2 cups whole milk or half-and-half
- 2 cups chicken or vegetable stock
Cheeses
- ½ cup freshly grated Parmesan cheese
- 8 ounces shredded extra-sharp cheddar cheese (about 2 cups)
Garnish
- Croutons, store-bought or homemade, for serving
Vegetables
- 4 cups chopped broccoli (from 1 large crown)
Instructions
- Sauté the Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and grated carrot, cooking and stirring until softened, about 5 minutes. Then, add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
- Make the Roux: Sprinkle in the flour, sea salt, mustard powder, and ground nutmeg. Cook while whisking continually until the mixture forms a smooth paste, about 1 to 2 minutes, which will help thicken the soup.
- Add Milk and Thicken: Slowly whisk in the milk and continue cooking while whisking until the mixture thickens enough to coat the back of a spoon, approximately 5 minutes. Remove the pot from the heat at this point.
- Add Stock and Blend: Stir in the chicken or vegetable stock. Use an immersion blender to blend the liquid directly in the pot until smooth. Alternatively, carefully transfer the liquid to a blender, blend until smooth, then return it to the pot.
- Cook Broccoli: Stir in the chopped broccoli. Return the pot to medium-low heat and simmer gently until the broccoli is tender, about 20 minutes.
- Add Cheeses and Finish: Stir in the Parmesan cheese and half of the shredded cheddar cheese until melted. Then add the remaining cheddar cheese, stirring until the soup is creamy and velvety. Taste and adjust seasoning with salt and freshly cracked black pepper as desired.
- Serve: Ladle the soup into bowls and top with croutons if using. Serve hot for a comforting meal.
Notes
- Use extra-sharp cheddar for a stronger cheese flavor.
- Can substitute half-and-half with whole milk for a lighter version or heavy cream for a richer texture.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- To make soup gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Croutons add a nice crunch but can be omitted for a smoother soup experience.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
