The Best Broccoli Cheddar Soup Recipe
If you’re craving something warm, comforting, and downright delicious, I’ve got you covered with The Best Broccoli Cheddar Soup Recipe. This soup hits all the right notes: creamy, cheesy, with just enough spice and tender veggies that make every spoonful feel like a cozy hug. Whether you’re cooking for family, prepping lunch, or just need a soul-soothing meal after a long day, you’ll want to read on because this recipe really is fan-freaking-tastic.
Why This Recipe Works
- Perfectly Balanced Creaminess: The combination of whole milk, butter, and sharp cheddar melts together smoothly without getting greasy or heavy.
- Tender Yet Textured Veggies: Chopping broccoli into small pieces and cooking carrots until just tender keeps each bite satisfying, not mushy.
- Subtle Depth of Flavor: A pinch of smoked paprika and cayenne adds warmth and complexity that takes this soup from ordinary to memorable.
- Easy Thickening Without Clumps: Using a simple butter-flour roux ensures your soup thickens perfectly without lumps or needing cream.
Ingredients & Why They Work
This soup’s ingredient list keeps things simple but smart — all pantry staples with a little fresh veggie goodness. The magic really lies in how these ingredients come together, so picking fresh broccoli and sharp cheddar makes a big difference. Plus, the spices are subtle but bring out all the best flavors.
- Yellow onion: This adds sweetness and a mild savory base that softens beautifully when sautéed.
- Broccoli: I like to chop it finely so it blends well in the soup but still gives you bites of that fresh crunch.
- Carrots: Their natural sweetness balances the savory cheese and spices.
- Butter: Essential for that creamy mouthfeel and to start the roux.
- All-purpose flour: It thickens the soup naturally — no weird additives needed.
- Chicken broth: The savory liquid base; you can substitute veggie broth to keep this vegetarian.
- Whole milk: Adds creaminess without overwhelming richness of cream.
- Smoked paprika: A subtle smoky warmth that lifts the flavor beyond basic cheddar soup.
- Garlic powder: Enhances the savory notes without overpowering.
- Black pepper: Freshly cracked for just the right mild kick.
- Cayenne pepper: Just enough heat to keep things interesting—adjust to taste.
- Sharp cheddar: This is the heart of the soup! Choose a good quality cheese that melts well.
Make It Your Way
I love inviting people to make this soup their own. It’s such a versatile recipe, and honestly, a little tweak here and there can really personalize it. Whether you want it dairy-free, loaded with extra veggies, or with a protein kick, you can adjust easily without losing that comforting vibe.
- Vegetarian version: Swap chicken broth for vegetable broth, and you’re all set for a meat-free meal I’ve made many times myself.
- Extra veggies: Toss in some cauliflower or celery for extra crunch and nutrition — it blends right in and is delicious.
- Spice it up: Feeling adventurous? Add more cayenne or a dash of hot sauce. I usually reserve this for chilly nights when I want a bit of warmth.
- Make it heartier: For a meal in a bowl, stir in cooked quinoa, chicken, or even crispy bacon bits just before serving. It instantly turns this soup into dinner.
Step-by-Step: How I Make The Best Broccoli Cheddar Soup Recipe
Step 1: Prep Your Veggies With Care
Start by dicing the onion finely and chopping the broccoli into very small pieces — trust me, smaller bites make the soup silkier but still keep texture. Peel and slice the carrots thinly so they cook evenly in about 15 minutes. Taking a little extra time here saves you from chunks that don’t soften properly later.
Step 2: Build Your Base With Butter and Flour
Melt the butter over medium heat in a large soup pot, then add the onion. Cook it slowly until it’s translucent and soft—you’ll smell that sweet aroma that signals it’s ready. Stir in the flour and keep sautéing for about 2 minutes. This step is crucial: you want the flour lightly golden so it loses the raw taste, which will make your soup taste far more rounded.
Step 3: Slowly Whisk in Liquids and Spices
Pour in the chicken broth while whisking constantly to avoid lumps. Increase the heat to medium-high and keep stirring until your pot begins to simmer and thicken like gravy. Then reduce the heat to medium and whisk in the whole milk along with smoked paprika, garlic powder, black pepper, and cayenne pepper. This layering of flavors is part of what makes this The Best Broccoli Cheddar Soup Recipe—it’s all about build-up and balance.
Step 4: Simmer the Veggies Until Tender
Add your chopped broccoli and sliced carrots, then let the soup simmer gently for about 15 minutes. Stir often to prevent sticking and check occasionally by tasting a piece of carrot or broccoli—it should be tender without turning mushy. This part requires a little patience but absolutely worth it.
Step 5: Melt in the Cheese Last for Silky Finish
Lower the heat to medium-low and slowly add the shredded sharp cheddar, handful by handful, stirring until each addition melts fully. Don’t rush this step—adding the cheese gradually prevents clumping and gives your soup that velvety texture. Taste it now and see if it needs a pinch of salt (depending on your broth’s saltiness, this might vary).
Tips from My Kitchen
- Chop Broccoli Small: I used to leave big chunks and ended up with uneven cooking; small pieces make every bite consistent.
- Slow Cheese Addition: Adding cheese gradually keeps the soup creamy without clumping – I learned this the hard way!
- Don’t Skip Sautéing Flour: Cooking flour with butter removes the raw taste and helps build that lovely thickness.
- Adjust Seasoning at the End: Since broth can be salty, always taste before adding extra salt to avoid over-seasoning.
How to Serve The Best Broccoli Cheddar Soup Recipe
Garnishes
I usually top mine with a sprinkle of freshly cracked black pepper and a few extra shreds of sharp cheddar. Sometimes, I add chopped green onions or crispy bacon bits for a fun crunch and flavor boost. If I’m feeling fancy, a swirl of sour cream or a dollop of Greek yogurt adds a lovely tang that balances the richness.
Side Dishes
For a complete meal, I pair this soup with warm crusty bread or a garlic butter baguette. A simple side salad with lemon vinaigrette adds brightness to the table, making it a well-rounded lunch or light dinner. Grilled cheese sandwiches are an old favorite too—turns soup night into an instant cozy feast.
Creative Ways to Present
For special occasions, I like serving The Best Broccoli Cheddar Soup Recipe in mini hollowed-out sourdough bowls or small ramekins for a charming presentation. Garnishing with fresh herbs like thyme or parsley adds a pop of color and freshness. It’s always a crowd-pleaser at casual dinner parties or family gatherings!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. Before sealing, make sure the soup is fully cooled to maintain freshness. When you reheat, stir occasionally to prevent the cheese from separating.
Freezing
Freezing broccoli cheddar soup used to make me nervous because cheese and milk can separate, but this recipe holds up well! I freeze portions in freezer-safe containers without the cheese (which can be added fresh when reheating). When thawed and reheated gently, it tastes just as good.
Reheating
I always reheat over low heat on the stove, stirring frequently and adding a splash of milk or broth to bring back creaminess. Microwaving can work in a pinch but results are better on the stove to avoid breaking the cheese emulsification.
FAQs
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Can I use frozen broccoli instead of fresh in The Best Broccoli Cheddar Soup Recipe?
Absolutely! Frozen broccoli works just fine and can be a convenient option. Just be mindful that frozen broccoli has more water, so you might want to reduce the broth slightly or cook the soup a little longer to reach your desired thickness.
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What cheese works best for The Best Broccoli Cheddar Soup Recipe?
I recommend a sharp cheddar that melts smoothly and has good flavor. Avoid pre-shredded cheese with anti-caking agents, as it often doesn’t melt well. If you want, mix in a bit of Gruyere or Monterey Jack for added creaminess.
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Can I make this soup dairy-free?
Yes! Swap the whole milk with unsweetened almond or oat milk and use a vegan butter substitute. For cheese, nutritional yeast or vegan cheese alternatives can add that cheesy flavor—just adjust the seasoning to taste.
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How thick should the soup be?
The soup should be creamy and coat the back of a spoon — not watery but also not super thick like a stew. The flour roux and cheese melt combine to give a luscious finish that’s just right.
Final Thoughts
This recipe for The Best Broccoli Cheddar Soup Recipe holds a special place in my kitchen because it’s proof that you don’t need fancy ingredients for incredible flavor. It transforms simple veggies and cheese into pure comfort, and I hope it becomes a staple for you too. When you make this soup, imagine us sharing a bowl together, warm and happy—because that’s exactly how it feels. Give it a try—you won’t regret it!
Print
The Best Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
A creamy, comforting broccoli cheddar soup made with fresh vegetables, sharp cheddar cheese, and a flavorful blend of spices. Perfect for a warming lunch or dinner.
Ingredients
Vegetables
- 1 yellow onion
- 1 lb. broccoli
- 2 carrots
Dairy & Broth
- 4 Tbsp butter
- 2 cups chicken broth
- 2 cups whole milk
- 6 oz. sharp cheddar, shredded
Spices & Dry Ingredients
- 4 Tbsp all-purpose flour
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp freshly cracked black pepper
- ⅛ tsp cayenne pepper
Instructions
- Prepare ingredients: Dice the yellow onion and chop the broccoli into very small pieces. Peel and slice the carrots for even cooking.
- Sauté onion and flour: In a large soup pot, melt the butter over medium heat. Add the diced onion and cook until soft and translucent. Stir in the flour and continue to sauté for 2 minutes until the flour lightly browns and coats the bottom of the pot.
- Add broth and thicken: Pour in the chicken broth gradually while whisking to dissolve the flour completely. Increase heat to medium-high and bring the mixture to a simmer, stirring frequently, until it thickens to a gravy-like consistency.
- Add milk and spices: Reduce heat to medium and whisk in whole milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the mixture to return to a light simmer.
- Simmer vegetables: Add chopped broccoli and sliced carrots to the pot. Continue to simmer over medium heat, stirring often, for 15 minutes or until the carrots are tender to desired preference.
- Melt cheese: Lower the heat to medium-low and gradually stir in shredded cheddar cheese, one handful at a time, until fully melted and incorporated into the soup.
- Season and serve: Taste the soup and add salt if needed, depending on the saltiness of your chicken broth. Serve warm.
Notes
- Use sharp cheddar cheese for a richer flavor; mild cheddar can be substituted but will result in a less intense cheese taste.
- If you prefer a smoother texture, blend part of the soup before adding cheese.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust cayenne pepper to your heat preference or omit if sensitive to spice.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
