There’s something so deeply comforting about a warm bowl of broccoli cheddar soup. It’s like a hug from the inside, especially on those days when the weather turns chilly or life feels a little too hectic. This isn’t just any soup; it’s my go-to recipe for a quick, satisfying meal that feels both indulgent and wholesome. I perfected this version after many attempts to find that ideal balance of sharp cheddar flavor and creamy texture without spending hours at the stove. It’s the kind of effortless dish that makes you feel like a kitchen hero, even on a busy weeknight.
Table of Contents
Table of Contents
Why You’ll Love This Broccoli Cheddar Soup
- Quick & Easy: Ready in about 30 minutes, making it a perfect weeknight winner.
- Family-Friendly: Even the pickiest eaters can’t resist this cheesy goodness.
- Incredibly Creamy: Achieves a luxuriously smooth texture without heavy cream.
- Customizable: Easily adapt it to what you have in your fridge.
Gather Your Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 2 cups vegetable broth
- 1 lb broccoli florets, chopped (about 4 cups)
- 1 large carrot, shredded
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Broccoli Cheddar Soup Recipe
- Total Time: 30 minutes
- Yield: 4 1x
Description
Creamy homemade broccoli cheddar soup recipe Discover easy cooking tech tips for the best flavor texture Get the simple method now
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 2 cups vegetable broth
- 1 lb broccoli florets, chopped
- 1 large carrot, shredded
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly to create a paste (a roux). Cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the milk and vegetable broth, whisking continuously to prevent any lumps from forming. Bring the mixture to a gentle simmer, and it will begin to thicken.
- Add the chopped broccoli and shredded carrot to the pot. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the broccoli is tender.
- Turn off the heat. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can transfer a portion of the soup to a blender, blend, and then return it to the pot.
- Stir in the shredded cheddar cheese one handful at a time, letting each addition melt completely before adding the next. Season with paprika, salt, and pepper. Serve immediately.
Notes
A quick and creamy broccoli cheddar soup recipe, ready in 30 minutes. The ultimate cozy comfort food that’s both indulgent and wholesome.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 10 g
- Fat: 28 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 18 g
How to Make Your Broccoli Cheddar Soup
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly to create a paste (a roux). Cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the milk and vegetable broth, whisking continuously to prevent any lumps from forming. Bring the mixture to a gentle simmer, and it will begin to thicken.
- Add the chopped broccoli and shredded carrot to the pot. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the broccoli is tender.
- Turn off the heat. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can transfer a portion of the soup to a blender, blend, and then return it to the pot.
- Stir in the shredded cheddar cheese one handful at a time, letting each addition melt completely before adding the next. Season with paprika, salt, and pepper. Serve immediately.
Essential Equipment
You’ll need a large pot or a trusty Dutch oven for this recipe. An immersion blender makes getting that perfect creamy-and-chunky texture a breeze, but a standard countertop blender works too.
Tips for the Best Soup Ever
For an ultra-smooth soup, blend the entire batch. For more texture, just blend half. If your soup seems too thick after refrigeration, a splash of milk or broth when reheating will bring it back to life. Prefer a different cheese? Gouda or a smoky gruyere would be delicious swaps. And a little pro tip: shred your own cheese from a block! Pre-shredded cheese contains anti-caking agents that can make your soup a bit grainy.
What to Serve With Your Soup
This soup is a meal all on its own, but it’s even better with a sidekick. A thick, crusty slice of homemade bread is perfect for dipping. For a lighter option, a simple side salad with a tangy vinaigrette balances the richness beautifully. It’s also a fantastic pairing with a classic club sandwich for a truly satisfying lunch.
A Quick Note on Nutrition
This information is per serving (assuming the recipe makes 4 servings). Calories: ~420, Fat: 28g, Carbohydrates: 25g, Protein: 18g. Remember, these are estimates and can vary based on specific ingredients used.
Your New Favorite Comfort Food
I hope this easy broccoli cheddar soup becomes a cherished recipe in your home like it is in mine. It’s the answer to a stressful day, a sick family member needing comfort, or just a craving for something cheesy and warm. Don’t forget to pin this recipe and share a picture of your beautiful creation with me! I love seeing your kitchen triumphs.
Broccoli Cheddar Soup FAQs
Can I freeze broccoli cheddar soup?
I don’t recommend it. Cream-based soups with cheese can separate and become grainy when thawed and reheated. It’s best enjoyed fresh or stored in the fridge for up to 3 days.
How can I make this soup ahead of time?
You can absolutely prep ahead! Sauté the onions and garlic and make the roux base. Let it cool, then store it in the fridge. When ready, gently reheat the base, add the liquids, and proceed with the recipe. You can also chop the broccoli and shred the carrot a day in advance.
My soup is too thin. How can I thicken it?
Let it simmer uncovered for a few extra minutes to reduce. If it’s still too thin, make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk it into the simmering soup until it thickens.
Can I make this soup in a slow cooker?
Yes! Sauté the onions and garlic on the stove, then transfer them to your slow cooker along with the broth, broccoli, and carrot. Cook on low for 4-5 hours. Before serving, stir in the milk and cheese until melted and combined.