Nothing warms the soul quite like a bowl of creamy broccoli cheddar soup – especially when it’s made from scratch in your own kitchen. I can’t tell you how many times this recipe has saved my weeknight dinners or comforted my family on chilly evenings. My kids (who normally turn their noses up at anything green) actually beg for seconds of this velvety, cheese-packed goodness!
After testing dozens of versions over the years, I’ve perfected my creamy broccoli cheddar soup to be foolproof and fast – ready in about 35 minutes from chopping to serving. The secret? A rich roux base that makes it luxuriously thick without being gloppy, and of course, a whole block of sharp cheddar melted right into the pot. Trust me, once you taste homemade, you’ll never go back to the canned stuff again.
Table of Contents
Table of Contents
Why You’ll Love This Creamy Broccoli Cheddar Soup
This isn’t just any soup – it’s the kind of meal that makes you sigh with happiness after the first bite. Here’s why it’s become my family’s favorite:
- Weeknight magic: Ready in 35 minutes! I’ve made this after soccer practice when I’m exhausted and it still tastes like I spent hours.
- Cheese lover’s dream: That moment when the cheddar melts into the creamy broth? Pure comfort in every spoonful.
- Sneaky nutrition: My kids eat their veggies without complaint when they’re swimming in this delicious soup.
- Better than takeout: So rich and flavorful you won’t believe it came from your own stove – way better than any restaurant version.
Ingredients for Creamy Broccoli Cheddar Soup
Gathering the right ingredients makes all the difference in this soup – I’ve learned that the hard way after a few too many bland batches early on! Here’s exactly what you’ll need:
- 4 tablespoons butter (½ stick): Always use real butter – it gives that rich base flavor margarine just can’t match
- ½ medium onion, chopped: About ½ cup when chopped – I like yellow onions for their mild sweetness
- 2–3 cloves garlic, minced: Fresh is best! I usually go for 3 because we’re garlic lovers
- 4 tablespoons all-purpose flour: This creates the roux that thickens everything beautifully
- 2 cups low sodium chicken or vegetable stock: Low sodium lets you control the salt level
- 1 tsp kosher salt: I prefer kosher for its clean taste – add more later if needed
- ½ tsp black pepper: Freshly ground makes all the difference
- ¼ tsp paprika or ground nutmeg (optional): My little secret – nutmeg adds warmth without being noticeable
- 3 cups broccoli florets (about 1 large head), cut into small pieces: Smaller pieces cook faster and make eating easier
- 1 large carrot, grated, julienned or finely chopped: I love the color confetti of grated carrots
- 2 cups half & half: Milk works in a pinch, but half & half gives that luxurious texture
- 8 oz block cheddar cheese, grated (about 2 cups): Buy a block and grate it yourself – pre-shredded won’t melt as smoothly
A quick tip from my many soup-making adventures: measure everything before you start cooking. Once that butter starts melting, things move fast and you’ll want everything ready to go!
Equipment Needed
You only need a few basic kitchen tools to make this cozy soup – probably things you already have on hand! Here’s what I grab every time:
- Large pot: A 4-quart Dutch oven or heavy-bottomed pot works perfectly
- Whisk: Essential for creating that smooth, lump-free roux
- Chef’s knife & cutting board: For chopping those onions and broccoli
- Box grater: Freshly grated cheese melts so much better than pre-shredded
That’s it! No fancy gadgets needed for this comforting classic.
How to Make Creamy Broccoli Cheddar Soup
Now for the fun part – let’s turn these simple ingredients into the most comforting bowl of soup you’ve ever tasted! I’ve made this so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try.
Sauté the Aromatics
First, grab your favorite soup pot (I use my trusty blue Dutch oven) and melt the butter over medium heat. You’ll know it’s ready when it starts smelling all nutty and delicious. Toss in those chopped onions – I like to give them a good stir right away so they get coated in butter. Cook them until they turn translucent, about 3-4 minutes, stirring occasionally.
Now for the garlic! Add those minced cloves and stir constantly for just 30 seconds to a minute. You’ll smell that amazing garlicky aroma, but don’t let it brown or it’ll turn bitter. This step builds so much flavor – my kitchen already smells like home at this point!
Make the Roux
Here’s where the magic happens! Sprinkle the flour over your buttery onions and garlic. Grab your whisk and stir constantly for about 2 minutes – you’re cooking out that raw flour taste and creating the base for our creamy soup. It’ll look like a thick paste (that’s your roux!), and should smell slightly toasted but not browned.
Pro tip: Keep whisking the whole time to prevent lumps. I learned this the hard way when I got distracted by my kids once and ended up with floury clumps – not tasty!
Add Broth and Vegetables
Now slowly pour in your chicken or vegetable stock while whisking constantly. This is key – if you dump it all in at once, you’ll get lumps. I like to add about ½ cup at first, whisk until smooth, then add the rest gradually. The mixture will thicken beautifully as it comes together.
Toss in your broccoli florets and carrots next – I love how colorful it looks at this stage! Sprinkle in the salt, pepper, and that optional pinch of nutmeg if you’re using it. Give everything a good stir to combine.
Simmer Until Tender
Bring the soup to a gentle simmer (that’s when you see small bubbles around the edges) and let it cook uncovered for about 10 minutes. You’ll know it’s ready when the broccoli stems are tender when pierced with a fork but still bright green.
I usually set a timer here because I’ve definitely gotten distracted and overcooked the veggies before – they should still have a little bite to them, not turn mushy. Stir occasionally to prevent sticking.
Stir in Dairy and Cheese
Now for the best part! Reduce the heat to low and pour in your half & half. Stir gently to combine – the soup will turn that gorgeous pale green color. Then gradually add your grated cheddar cheese, handful by handful, stirring until fully melted before adding more.
Important: Don’t let the soup boil after adding the dairy! High heat can make the cheese separate and turn grainy. I keep it on the lowest setting and stir patiently until every last bit of cheese is melted into creamy perfection.
Taste and adjust seasoning if needed – sometimes I add an extra pinch of salt or pepper at this point. Then ladle into bowls while it’s piping hot and watch everyone’s faces light up!
Tips for the Best Creamy Broccoli Cheddar Soup
After making this soup more times than I can count, I’ve picked up some foolproof tricks to guarantee restaurant-quality results every single time:
- Cheese matters: Always use block cheese and grate it yourself – pre-shredded cheeses have anti-caking agents that make it grainy. Sharp cheddar gives the boldest flavor, but mild works if that’s your preference.
- Keep it gentle: That “no boiling” rule is serious business! Once dairy goes in, treat your soup like a delicate sauce – low heat and constant stirring prevents separation.
- Garnish game: Take it up a notch with extra shredded cheese, crispy bacon bits, a dollop of sour cream, or homemade croutons. My kids love when I let them float goldfish crackers on top!
- Texture tweaks: For super smooth soup, blend half before adding cheese. Prefer chunks? Leave it as-is. Both ways are delicious!
The beauty of this recipe is how forgiving it is – even my “mistakes” have turned out tasty. But follow these tips, and you’ll get perfect soup every time!
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35-Minute Creamy Broccoli Cheddar Soup
A rich and creamy broccoli cheddar soup that’s easy to make and perfect for a comforting meal.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 4 tablespoons butter (½ stick)
- ½ medium onion, chopped
- 2–3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups low sodium chicken or vegetable stock
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp paprika, or ground nutmeg, optional
- 3 cups broccoli florets, or 1 large head, cut into small pieces
- 1 large carrot, grated, julienned or finely chopped
- 2 cups half & half, or milk or light or heavy cream
- 8 oz block grated cheddar cheese, or 2 cups (mild, medium, or sharp)
Instructions
- Sauté the onions and garlic in butter until softened.
- Whisk in flour to create a roux.
- Slowly add stock while whisking to avoid lumps.
- Add broccoli, carrots, salt, pepper, and optional spices.
- Simmer until vegetables are tender.
- Stir in half & half and cheese until melted and smooth.
- Season to taste and serve hot.
Notes
- Use sharp cheddar for a stronger cheese flavor.
- Do not boil after adding dairy to prevent separation.
- Garnish with extra cheese or croutons if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 90mg
Variations for Creamy Broccoli Cheddar Soup
One of my favorite things about this soup is how easily it adapts to different tastes and dietary needs! Here are some delicious twists I’ve tried over the years that always get rave reviews:
- Gluten-free: Swap the all-purpose flour for an equal amount of cornstarch or gluten-free flour blend when making the roux – works like a charm!
- Vegan delight: Use vegetable oil instead of butter, veggie broth, and your favorite plant-based cheddar and cream. I’ve had great results with cashew-based cheeses.
- Potato power: Add 1 cup diced potatoes with the broccoli for extra heartiness. They thicken the soup naturally as they cook.
- Spicy kick: Stir in a dash of cayenne or a few drops of hot sauce when adding the cheese for grown-up palates.
Don’t be afraid to play around – this soup is wonderfully forgiving to creative tweaks!
Serving Suggestions
Oh, let me tell you how we love to serve this soup in my house! A big bowl of this creamy broccoli cheddar goodness just begs to be paired with something crunchy on the side. My absolute favorite? A thick slice of crusty bread – the kind that makes that perfect crackle when you break it open. Dunk it right into the soup and watch that cheesy goodness cling to every nook and cranny.
On salad nights, I’ll serve this with a simple romaine and tomato salad with a tangy vinaigrette to cut through the richness. And when I’m feeling extra fancy (or trying to impress guests), I’ll whip up some homemade garlic bread or cheesy breadsticks – because you can never have too much cheese, right? The kids go wild when I let them make “soup sandwiches” by piling the broccoli cheddar right onto their bread. Messy? Absolutely. Delicious? You bet!
Storing and Reheating
Here’s the good news – this creamy broccoli cheddar soup keeps beautifully! Just let it cool completely, then transfer to an airtight container. It’ll stay fresh in the fridge for about 3 days (though mine never lasts that long!).
When reheating, go slow and gentle – microwave in 30-second bursts, stirring between each, or warm it on the stove over low heat. You might need to whisk in a splash of milk if it thickens too much. Whatever you do, don’t boil it again or the dairy might separate. Trust me, I learned that lesson the hard way!
One quick warning – this soup doesn’t freeze well. The dairy tends to separate when thawed, leaving you with a grainy texture. But honestly? Leftovers are so delicious cold that my kids often eat it straight from the fridge!
Nutritional Information
Now, I’m no nutritionist, but after years of making this soup (and eating way too much of it!), I wanted to share some estimates so you know what you’re enjoying. Keep in mind these numbers can vary based on your exact ingredients and portion sizes – I’m just sharing what my trusty recipe calculator spit out when I plugged in our family’s favorite version:
- Serving Size: About 1¼ cups (just under a standard soup bowl)
- Calories: Around 450 per serving – it’s a meal in itself!
- Fat: 30g (18g saturated from all that delicious cheese and butter)
- Carbohydrates: 25g (with 4g fiber from all those veggies)
- Protein: 20g (thanks to the cheese and broth)
- Sodium: Approximately 800mg (less if you use low-sodium broth)
Remember – these are rough estimates based on standard ingredients. Your numbers might differ if you use different brands or tweak the recipe (like swapping half & half for milk). But honestly? Sometimes comfort food is just about comfort, not counting every gram. I figure all those broccoli florets cancel out at least some of the cheese… right?
If you’re watching specific nutrients, I’d recommend plugging the exact ingredients you use into your favorite nutrition calculator. But for most of us, this soup is all about that warm, creamy, hug-in-a-bowl feeling – and that’s nutrition for the soul!
FAQs About Creamy Broccoli Cheddar Soup
Over the years, I’ve gotten so many great questions about this broccoli cheddar soup recipe – here are the answers to the ones that pop up most often in my kitchen (and inbox!):
Can I freeze creamy broccoli cheddar soup?
I wish I could say yes, but dairy-based soups like this one don’t freeze well. The cheese separates when thawed, leaving you with a grainy texture. Trust me – I’ve tried every trick in the book! It keeps beautifully in the fridge for 3 days though, and reheats like a dream.
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works great in a pinch – just add it straight from the freezer when the recipe calls for fresh. You might need to simmer 2-3 minutes longer since frozen veggies start out colder. I actually keep a bag in my freezer for emergency soup cravings!
How can I make my broccoli cheddar soup thicker?
If your soup seems too thin, try these tricks: make a quick extra roux (melt 1 tbsp butter with 1 tbsp flour) and whisk it in, or blend about a cup of the soup (careful, it’s hot!) and stir it back in. Both methods work wonders for that perfect thick, creamy texture.
What’s the best cheese for broccoli cheddar soup?
I swear by sharp cheddar for maximum flavor, but you can use mild or medium if you prefer. The key is grating it yourself from a block – pre-shredded cheeses have additives that prevent smooth melting. For something different, try mixing in a bit of Gruyère or pepper jack!
Can I make this broccoli and cheddar soup gluten-free?
You sure can! Just swap the all-purpose flour for cornstarch or a gluten-free flour blend when making the roux. I’ve done this many times for friends with gluten sensitivities, and nobody can tell the difference in taste or texture.
Rate This Recipe
Did you try making this creamy broccoli cheddar soup? I’d love to hear how it turned out for you! Drop a star rating below to let me know what you thought – was it five-star perfection? Did your family gobble it up like mine always does? Maybe you put your own spin on it with extra spices or different cheeses? Your feedback helps me create even better recipes for everyone. And if you snapped a photo of your cheesy masterpiece, I’d be thrilled to see it! Nothing makes me happier than knowing this cozy soup is warming kitchens (and bellies) across the country.
So go ahead – grab that spoon, take a big bite, and let me know if this recipe deserves a spot in your regular dinner rotation. Happy cooking!
