Broccoli Cheddar Soup Recipe
There’s just something incredibly comforting about a warm bowl of creamy, cheesy soup on a chilly day, and this Broccoli Cheddar Soup Recipe hits all the right notes. Seriously, it’s that perfect mix of tender broccoli, sharp cheddar, and just the right amount of seasoning, making it a go-to for cozy dinners or when you want a nourishing meal that feels like a hug in a bowl. Whenever I make this soup, it instantly brings back memories of family dinners and lazy weekends at home.
What I love most about this Broccoli Cheddar Soup Recipe is how versatile it is — it works beautifully as a filling lunch, a starter for dinner parties, or even meal prep for the week ahead. Plus, it’s surprisingly easy to pull together, even if the idea of making a creamy soup feels intimidating. I’ll walk you through every step so you get that velvety texture and rich flavor without any stress.
Why This Recipe Works
- Creamy Texture: The combination of butter, flour, and heavy cream creates a luxuriously thick base that clings to broccoli perfectly.
- Sharp Cheddar Flavor: Using freshly grated sharp cheddar cheese ensures a bold, rich taste that makes the soup comforting and memorable.
- Balanced Seasonings: A mix of paprika, nutmeg, and Lawry’s seasoning salt adds warmth and depth without overpowering the broccoli’s freshness.
- Simple Prep: With straightforward steps and easy-to-find ingredients, this recipe is approachable for cooks of all levels.
Ingredients & Why They Work
Each ingredient in this Broccoli Cheddar Soup Recipe plays a special role to build layers of flavor and create that perfect creamy texture. Let’s walk through why some of my favorite ingredients are essential and what to look for when you shop.
- Salted Butter: Adds rich flavor and helps start the base for a smooth roux that thickens the soup.
- Yellow Onion: Caramelizes gently to bring a subtle sweetness that balances the sharp cheddar.
- Garlic Cloves: Fresh garlic adds depth – don’t skimp here, it really makes the soup fragrant.
- Carrots: Shredded carrots introduce a hint of natural sweetness and help thicken.
- All Purpose Flour: Works with butter to create the roux that thickens the soup while keeping it silky.
- Chicken Broth: Forms the flavorful liquid base; homemade is great, but store-bought works fine too.
- Heavy Cream: Essential for that creamy richness, though I sometimes swap half for half and half for a lighter version.
- Fresh Broccoli: The star of the show – fresh, chopped florets give the soup its texture and bright flavor.
- Sharp Cheddar Cheese: Freshly grated for the best melt and bold taste – pre-shredded often has additives that can affect melting.
- Lawry’s Seasoning Salt: Adds a perfect savory balance with a touch of herbs and spices.
- Paprika: Brings a subtle smoky warmth without heat.
- Black Pepper: Freshly ground for a touch of bite to balance the creaminess.
- Nutmeg: Just a pinch adds an unexpected comforting warmth that complements creamy soups beautifully.
Tweak to Your Taste
I always encourage you to make this Broccoli Cheddar Soup Recipe your own! Over time, I’ve played around with add-ins and swaps that let me enjoy it in slightly different ways — and honestly, it’s fun to experiment and find your perfect bowl.
- Vegetarian Variation: I’ve made it with veggie broth instead of chicken broth, and it’s just as satisfying – give it a try if you want to skip meat products.
- Extra Creamy: When I’m feeling indulgent, I add a splash more heavy cream at the end for an even silkier finish.
- Spice it Up: A pinch of cayenne or a dash of hot sauce can perk things right up if you like a little heat.
- Cheese Swap: Try mixing in some smoked gouda or gruyère with the cheddar for a richer, more complex flavor.
Step-by-Step: How I Make Broccoli Cheddar Soup Recipe
Step 1: Melt Butter & Sauté the Veggies
Start by melting the butter over medium heat in a large pot — this is where the magic begins. Once melted, add your diced yellow onion, then season with Lawry’s seasoning salt, paprika, black pepper, and that tiny pinch of nutmeg. Sauté the onions for about 5 minutes until they turn translucent and smell sweet; then toss in the garlic and cook for 2 more minutes until fragrant. The key here is not to rush this step — slow cooking these aromatics really builds the base flavor.
Step 2: Add Carrots & Create the Roux
Next, stir in the shredded carrots and quickly mix. Then sprinkle the all-purpose flour over the mixture and stir constantly for 2-3 minutes. This cooks out the raw flour taste and helps create a roux that thickens the soup beautifully later on. If you notice any clumps, just keep stirring — patience here pays off with that silky finish.
Step 3: Pour in Broth & Cream, Then Add Broccoli
Slowly whisk in the chicken broth and heavy cream, combining everything well. Bring the soup to a gentle boil, then add the chopped fresh broccoli. Stir, cover the pot, and let it simmer for about 15 minutes. You’ll want to stir occasionally to prevent sticking and watch as the soup thickens and broccoli softens just right — not mushy but tender enough to enjoy in every bite.
Step 4: Melt in the Cheese & Adjust Seasoning
Turn the heat to low and add the freshly grated sharp cheddar cheese. Stir until the cheese has melted completely and the soup is luxuriously creamy. Taste at this stage and add more salt or pepper if needed. This final step elevates the whole dish — don’t rush melting the cheese, or you might end up with a grainy texture, so patience really is key here.
Pro Tips for Making Broccoli Cheddar Soup Recipe
- Freshly Grate Your Cheese: This makes a huge difference; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- Don’t Skip the Roux Step: Cooking the flour in butter creates a silky base; it thickens the soup evenly and avoids lumps.
- Simmer Broccoli Properly: Overcooked broccoli gets mushy and dulls in flavor; 15 minutes is just right for tender crunch.
- Slowly Incorporate Cheese: Add cheese off the heat or on very low to avoid graininess or separation.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
I love topping my soup with extra shredded cheddar cheese and a sprinkle of fresh chopped chives or green onions for a bright, fresh pop. Sometimes a swirl of sour cream or a drizzle of good quality olive oil adds an unexpected richness that makes every spoonful feel special. Crispy bacon bits are another favorite — they lend a smoky crunch that works amazingly with the creamy, cheesy soup.
Side Dishes
When I serve this Broccoli Cheddar Soup Recipe, I usually pair it with warm, crusty bread like a baguette or sourdough to soak up every last bit. Grilled cheese sandwiches make for a nostalgic and hearty pairing too — it’s like the ultimate comfort combo. For a lighter touch, a simple mixed green salad with vinaigrette balances the richness beautifully.
Creative Ways to Present
For dinner parties or special occasions, I’ve served this soup in hollowed-out mini bread bowls — it adds a rustic charm and edible container that impresses guests. Another time, I poured it into individual ramekins and topped each with a cheesy breadcrumb crust, broiling quickly until golden. These little touches make it feel like something really special without extra fuss.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, cool leftovers quickly and store them in an airtight container in the fridge for up to 3 days. I like to keep mine in glass containers so they heat evenly and I don’t have to worry about plastic smells. The flavor actually deepens after sitting overnight, making the next day’s lunch even better.
Freezing
I’ve had great success freezing this Broccoli Cheddar Soup Recipe in individual portions. Just be sure to freeze it before adding the cheese, then stir in grated cheese after reheating to keep the texture smooth. Freezing soup with dairy can sometimes lead to separation, so this little trick maintains that creamy finish perfectly.
Reheating
When reheating, I recommend warming the soup gently on the stove over low heat and stirring often. This prevents scorching and helps re-incorporate any separated cheese or cream. If the soup feels too thick, a splash of broth or milk helps bring it back to the perfect consistency.
FAQs
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Can I make Broccoli Cheddar Soup Recipe dairy-free?
Absolutely! You can substitute the heavy cream with full-fat coconut milk or a cashew cream, and use dairy-free butter and cheese alternatives. The soup won’t taste exactly like the classic version but will still be creamy and delicious.
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What’s the best way to store leftover Broccoli Cheddar Soup?
Store cooled soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze without the cheese and add fresh shredded cheese when reheating.
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Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works in a pinch but can turn mushier as it cooks and freezes differently. I prefer fresh broccoli for a better texture and flavor balance.
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How do I prevent the soup from becoming grainy when adding cheese?
Remove the soup from heat or lower it significantly before adding cheese, and stir gently until melted. Avoid boiling after cheese is added to keep it smooth.
Final Thoughts
This Broccoli Cheddar Soup Recipe holds such a special place in my kitchen rotation because it’s both classic and comforting, with just enough twist to make it exciting every time. Whether you’re new to making soups or a seasoned pro, I promise you’ll enjoy how simple it is to make and how satisfying it feels to serve a homemade, warm bowl of cheesy goodness. So, grab your ingredients, and let’s get cooking — I’m cheering you on to make this your new favorite comfort food!
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Broccoli Cheddar Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A rich and creamy Broccoli Cheddar Soup made with fresh broccoli, sharp cheddar cheese, and a blend of savory seasonings. This comforting soup is perfect for chilly days and offers a velvety texture balanced with flavorful cheese and vegetables.
Ingredients
Main Ingredients
- 1 stick salted butter
- 1 yellow onion, diced
- 6-7 garlic cloves, minced
- 2 cups carrots, shredded
- 1/2 cup all purpose flour
- 4 cups chicken broth
- 4 cups heavy cream (can use half and half or whole milk, but the soup won’t be quite as thick)
- 5 cups fresh broccoli, chopped
- 3 cups freshly grated sharp cheddar cheese
- 1 tablespoon Lawry’s seasoning salt
- 1 teaspoon paprika
- 1 tablespoon black pepper
- 1 pinch nutmeg
Instructions
- Melt the butter: Melt the butter in a large pot over medium heat until fully melted and slightly bubbling.
- Cook onions and seasonings: Add the diced onion to the pot and season with Lawry’s seasoning salt, paprika, black pepper, and nutmeg. Cook for about 5 minutes or until the onion becomes translucent. Then add the minced garlic and cook for an additional 2 minutes until fragrant.
- Add carrots: Stir in the shredded carrots and cook briefly to combine with the other vegetables and seasonings.
- Incorporate flour: Sprinkle the flour over the vegetables and stir continuously, letting it cook down for 2 to 3 minutes to remove the raw flour taste.
- Add liquids: Pour in the chicken broth and heavy cream (or alternate dairy options) while stirring to create a smooth base.
- Bring to boil and add broccoli: Bring the mixture to a gentle boil, then add the chopped broccoli. Stir everything together well.
- Simmer the soup: Cover the pot with a lid and simmer on low heat for about 15 minutes, stirring occasionally. The soup will start to thicken and the broccoli will become tender but not mushy.
- Add cheese and finish: Reduce heat to low, add the freshly grated sharp cheddar cheese, and stir until the cheese melts completely into the soup. Taste and adjust salt and pepper as needed before serving.
Notes
- For a thicker soup, use heavy cream instead of half and half or whole milk.
- Use freshly grated sharp cheddar for best melting and flavor; pre-shredded cheese may contain anti-caking agents that affect texture.
- To make it vegetarian, substitute chicken broth with vegetable broth.
- If you prefer a smoother soup, you can blend part or all of the soup after simmering before adding cheese.
- Add a pinch of cayenne pepper for a spicy kick if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 80 mg
