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Broccoli Cheddar Soup Recipe

ByCaroline
Jump to Recipe· 4.6 from 23 reviews

Oh, if you’re anything like me, you’ll fall head over heels for this Broccoli Cheddar Soup Recipe. It’s that cozy, creamy bowl of comfort food that feels like a warm hug on a chilly evening. I love making this soup when I want something hearty yet simple—perfect for a weeknight dinner or even meal prepping for the week ahead.

What makes this Broccoli Cheddar Soup Recipe so special is how it balances fresh veggies with luscious cheddar cheese in a silky, flavorful broth. Plus, it’s surprisingly easy to pull together, even on busy days. Trust me, once you try it, you’ll want to keep this recipe in your rotation—it’s just *that* good.

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Why This Recipe Works

  • Balanced Flavors: The seasoning blend with Lawry’s salt, paprika, and a hint of nutmeg adds subtle warmth without overpowering the freshness of broccoli and sharp cheddar.
  • Creamy Texture: Using heavy cream (or half and half) combined with a flour roux creates that silky, comforting consistency perfect for a hearty soup.
  • Fresh Ingredients: Freshly grated sharp cheddar and chopped broccoli give the soup an authentic taste and great texture that pre-shredded cheese or frozen veggies just can’t match.
  • Simple Technique: The step-by-step layering of flavors—sautéing aromatics first, then thickening—makes it easy for home cooks to succeed and achieve both taste and texture.
A white bowl filled with creamy yellow cheese soup that has visible small pieces of green broccoli and thin orange carrot strips mixed throughout. A woman's hand holds a round, lightly toasted bread slice dipped halfway into the thick soup, with a large broccoli piece covered in cheese sauce resting on top. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient here plays a key role to get that classic Broccoli Cheddar Soup Recipe just right. Choosing good quality produces and cheese makes a world of difference, and I’ll share little tips so your soup shines every time.

  • Salted Butter: Adds a rich, savory base for cooking veggies, and brings a lovely creaminess to the soup.
  • Yellow Onion: Brings sweetness and depth when softened, the backbone for the soup’s flavor.
  • Garlic Cloves: Fresh garlic gives that gentle punch of aroma without being too sharp.
  • Carrots: Shredded carrots add natural sweetness, balancing the sharpness of cheddar perfectly.
  • All Purpose Flour: The secret to thickening this soup without lumps and giving that smooth, velvety texture.
  • Chicken Broth: Provides a savory, flavorful liquid base—homemade or low sodium store-bought work great here.
  • Heavy Cream: Essential for the lush creaminess; you can use half and half or whole milk but expect a lighter texture then.
  • Fresh Broccoli: For the best bite and color, buy fresh and chop just before cooking—frozen broccoli can make the soup watery.
  • Sharp Cheddar Cheese: Freshly grated sharp cheddar melts beautifully and offers that signature tangy, cheesy flavor.
  • Lawry’s Seasoning Salt: A blend of herbs and salt that seasons the base notes in a subtle yet satisfying way.
  • Paprika: Adds a mild smoky flavor and a lovely color to the soup.
  • Black Pepper: Freshly ground black pepper adds a touch of heat balancing the richness.
  • Nutmeg: Just a pinch brings warmth and depth—a trick I picked up to make creamy soups extra cozy.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love nudging this Broccoli Cheddar Soup Recipe toward whatever mood I’m in—sometimes more garlicky, sometimes with a little extra kick. Don’t be shy about tweaking the seasoning or swapping out cream for a lighter version if that’s your style.

  • Variation: When I want to sneak in more veggies, I toss in some cauliflower or a handful of spinach. It still stays creamy and comforting, with an extra nutrient boost.
  • Dairy-Free: I haven’t tried it extensively, but swapping cream for coconut milk and using a dairy-free cheese alternative could work if you’re on that path—just keep an eye on seasoning adjustments.
  • Spicier Kick: Adding a pinch of cayenne or some hot sauce amps up the warmth; it’s my go-to when I want that extra cozy heat after a cold day.
  • Make It Vegetarian: Use vegetable broth instead of chicken broth and you’ve got a vegetarian-friendly soup without losing depth of flavor.

Step-by-Step: How I Make Broccoli Cheddar Soup Recipe

Step 1: Melt Butter & Sauté Aromatics

Start by melting your stick of salted butter over medium heat in a large pot. Once melted, toss in your diced yellow onion and sprinkle the Lawry’s seasoning salt, paprika, black pepper, and a pinch of nutmeg. Cook for about 5 minutes, stirring frequently until the onions turn soft and translucent—this step develops the base flavor, so don’t rush.

Step 2: Add Garlic and Carrots

After your onions are soft, add in the minced garlic and cook for about 2 minutes until fragrant—watch closely so the garlic doesn’t burn. Then stir in the shredded carrots, giving the pot a quick mix so everything starts blending together nicely.

Step 3: Create the Roux

Sprinkle the flour evenly over your veggies and stir it in well. Let it cook for 2 to 3 minutes to cook out that raw flour taste; this process will also thicken your soup beautifully later on. Keep stirring so it doesn’t stick to the bottom!

Step 4: Pour in Broth and Cream

Slowly add the chicken broth and heavy cream to the pot, stirring constantly to combine everything smoothly. Bring your soup to a gentle boil here—that bubbling signals it’s ready for the next step.

Step 5: Add Broccoli & Simmer

Once boiling, toss in the chopped fresh broccoli and mix everything together. Cover with a lid and simmer on low heat for about 15 minutes, stirring occasionally to prevent sticking. You should see the soup start to thicken, and the broccoli should be tender but still have a slight bite.

Step 6: Melt in the Cheese & Final Taste

Turn the heat to low and add your freshly grated sharp cheddar, stirring constantly until the cheese melts into that luscious creamy base. Taste your soup and adjust salt and pepper if needed. That’s it—ready to enjoy!

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Tips from My Kitchen

  • Use Freshly Grated Cheese: Pre-shredded cheese has additives that stop it from melting smoothly—always grate your own for silky soup.
  • Don’t Overcook Broccoli: Aim for tender but not mushy—overcooked broccoli turns the soup green and grainy.
  • Cook the Roux Properly: Taking time to cook the flour well avoids a raw flour taste and keeps your soup smooth.
  • Adjust Thickness As You Go: If it gets too thick, whisk in a little extra broth or cream before serving.

How to Serve Broccoli Cheddar Soup Recipe

A white bowl filled with thick, creamy soup that has green broccoli pieces and small bits of carrot visible inside. On top of the soup is a generous layer of bright orange shredded cheddar cheese scattered unevenly. At the back edge of the bowl, two toasted slices of garlic bread lean against the soup, showing a golden-brown color with visible herbs. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle a little extra sharp cheddar on top, plus some finely chopped fresh parsley or chives for color and a fresh note. Sometimes a swirl of sour cream or a crack of black pepper finishes it off nicely, giving that homemade bowl even more personality.

Side Dishes

This soup pairs beautifully with crusty bread or a warm baguette for dipping. For something heartier, I like serving it alongside a fresh green salad or even a grilled cheese sandwich—because who doesn’t love double cheddar on soup day?

Creative Ways to Present

For special occasions, I’ve ladled this broccoli cheddar soup into mini bread bowls or hollowed-out bell peppers for a fun twist. Also, serving it in mason jars with a sprinkle of cheese and paprika on top makes it perfect for parties or potlucks.

Make Ahead and Storage

Storing Leftovers

I store leftover Broccoli Cheddar Soup Recipe in airtight containers in the fridge for up to 3 days. Just make sure the soup cools down completely before sealing to keep it fresh and prevent condensation.

Freezing

This soup freezes well, but I recommend leaving out the cheese before freezing and adding it fresh when reheating. Otherwise, dairy can separate, affecting the texture. Portion into freezer-safe containers, and it’ll keep nicely for up to 3 months.

Reheating

I gently reheat leftovers on the stovetop over low heat, stirring regularly to prevent sticking and re-melting any cheese you added fresh. You might need to thin with a splash of broth or milk if it’s gotten too thick overnight.

FAQs

  1. Can I make this Broccoli Cheddar Soup Recipe vegetarian?

    Absolutely! Just swap out the chicken broth for a good-quality vegetable broth and use the same other ingredients. This keeps the flavor rich and comforting without any meat products.

  2. What cheese works best in Broccoli Cheddar Soup Recipe?

    Sharp cheddar is the classic choice for its bold, tangy flavor and excellent melting quality. Freshly grated cheddar ensures your soup stays creamy and smooth.

  3. Can I use frozen broccoli instead of fresh?

    While you can, I find fresh broccoli yields better texture and flavor. Frozen broccoli can release excess water, which might result in a thinner soup. If using frozen, add it later and drain any extra moisture first.

  4. How do I prevent the soup from separating?

    Cook over gentle heat after adding cream and cheese to prevent curdling. Also, stirring continuously while melting cheese helps maintain a smooth consistency.

  5. Can I make this soup ahead of time?

    Yes, Broccoli Cheddar Soup Recipe is great for make-ahead meals. Just keep cheese separate for freezing and reheat gently to preserve texture and flavor.

Final Thoughts

This Broccoli Cheddar Soup Recipe has become one of those trusty dishes I turn to when I want a homemade meal that’s both nourishing and indulgent. I hope you’ll try it out, tweak it to your taste, and come back to it again and again like I do. There’s nothing quite like a bowl of creamy, cheesy soup to warm you up and make you feel at home.

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Broccoli Cheddar Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 23 reviews
  • Author: Caroline
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Description

This creamy Broccoli Cheddar Soup is a comforting, flavorful dish perfect for cozy meals. Made with fresh broccoli, sharp cheddar cheese, and a rich blend of seasonings, this soup combines velvety texture with a cheesy depth that warms you from the inside out.

Ingredients

Units Scale

Soup Base

  • 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 for a thinner soup)

Vegetables & Cheese

  • 5 cups fresh broccoli, chopped
  • 3 cups freshly grated sharp cheddar cheese

Seasonings

  • 1 tbsp Lawry’s seasoning salt
  • 1 tsp paprika
  • 1 tbsp black pepper
  • 1 pinch nutmeg

Instructions

  1. Prepare the base: Melt the butter in a large pot over medium heat.
  2. Sauté onion and spices: Add the diced onion and season with Lawry’s seasoning salt, paprika, black pepper, and nutmeg. Cook about 5 minutes until onions become translucent. Add minced garlic and cook 2 more minutes until fragrant.
  3. Add carrots: Stir in shredded carrots and mix well.
  4. Create the roux: Sprinkle in the flour and cook for 2-3 minutes, stirring constantly to cook out the raw flour taste.
  5. Add liquids: Pour in the chicken broth and heavy cream (or half and half for a lighter texture). Stir to combine.
  6. Simmer with broccoli: Bring the mixture to a gentle boil, then add the chopped broccoli. Stir, cover with a lid, and let it simmer for about 15 minutes, stirring occasionally until the broccoli is tender and the soup thickens.
  7. Finish with cheese: Reduce heat to low, add the grated sharp cheddar cheese, and stir until completely melted. Adjust seasoning with salt and pepper to taste.

Notes

  • Use half and half or whole milk instead of heavy cream for a lighter soup, though it will be less thick.
  • To make this soup vegetarian, substitute chicken broth with vegetable broth.
  • For a smoother texture, blend the soup before adding cheese.
  • Freshly grate the cheddar for better melting and flavor.
  • Serve with crusty bread or crackers for a complete meal.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 850 mg
  • Fat: 24 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 16 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 75 mg

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