There are few things as comforting and delightful as a warm bowl of homemade Broccoli Cheddar Soup Recipe. This creamy, cheesy soup perfectly balances tender broccoli florets with sharp cheddar, creating a luscious dish that feels like a cozy hug on a chilly day. Whether you’re making a quick lunch or feeding a family dinner, this recipe is a crowd-pleaser that’s surprisingly simple to whip up. Let me walk you through every step to make this soup your new favorite go-to comfort food.
Ingredients You’ll Need
The magic of this Broccoli Cheddar Soup Recipe lies in its straightforward but carefully chosen ingredients. Each one plays a vital role, from creating the creamy base to delivering fresh flavor and the perfect cheesy finish.
- Butter: Provides a rich, velvety start to sauté the veggies and build flavor.
- Onion (½ medium, diced): Adds a subtle sweetness that deepens the soup’s flavor profile.
- Carrots (2, grated): Bring natural sweetness and beautiful color contrast to the broth.
- Flour (¼ cup): Acts as a thickening agent to give the soup its creamy texture without cream.
- Whole milk (2 cups): Adds richness and smoothness that balances the broccoli perfectly.
- Chicken broth (2 cups): Creates a savory, hearty base that complements the cheese and veggies.
- Dry mustard (½ teaspoon): Adds a subtle tang to brighten the flavors.
- White pepper (½ teaspoon): Offers gentle heat without overpowering the cheese.
- Salt (½ teaspoon): Enhances all the ingredients and brings the soup to life.
- Frozen broccoli florets (16 ounces): The star ingredient, providing vibrant green color and fresh, tender bites in every spoonful.
- Extra sharp cheddar (8 ounces, grated): Melts beautifully for that signature sharp, cheesy flavor that defines this soup.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Sauté the Vegetables
Begin by melting the butter in a dutch oven over medium heat. Add the diced onion and sauté gently until translucent and tender, about 5 minutes. Next, stir in the grated carrots, letting their natural sweetness come alive and infuse the base.
Step 2: Create the Roux
Sprinkle in the flour and cook it with the veggies for about one minute, stirring constantly. This important step cooks out the raw flour taste and helps thicken the soup later, giving it that lovely creamy consistency without any lumps.
Step 3: Add Liquids
Slowly pour in the whole milk and chicken broth, stirring to combine everything smoothly. This mixture will become your soup’s silky body as it simmers.
Step 4: Season and Simmer with Broccoli
Sprinkle in the dry mustard, white pepper, and salt. Add the frozen broccoli florets and lower the heat to medium-low. Let everything cook gently for 10 to 15 minutes, or until the broccoli is perfectly tender and ready to blend.
Step 5: Blend to Perfection
Using an immersion blender, puree some of the broccoli mixture right in the pot. Blend just enough to create a creamy texture with delightful chunks of broccoli still visible, offering a satisfying bite. If you don’t have an immersion blender, gently transfer a portion to a regular blender, pulse, and return it to the pot.
Step 6: Melt in the Cheese
Add the grated extra sharp cheddar in small handfuls, stirring constantly to melt it smoothly into the soup. This step is where the soup transforms into its signature decadent, cheesy masterpiece. Remove from heat and get ready to enjoy!
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
Top your soup with freshly grated cheddar, a sprinkle of crispy bacon bits, or a sprinkle of chopped fresh herbs like chives or parsley to add an extra layer of flavor and texture. Each garnish elevates the soup and makes it feel special.
Side Dishes
This soup pairs beautifully with warm crusty bread, garlic toast, or crispy grilled cheese sandwiches. A light side salad with a tangy vinaigrette contrasts nicely with the rich creaminess of the soup, creating a well-rounded meal.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out bell peppers. You could even drizzle a swirl of sour cream or a dash of smoked paprika over the top for a stunning and flavorful presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Broccoli Cheddar Soup Recipe in an airtight container in the refrigerator for up to 3 days. As the soup chills, its flavors meld even more, making leftovers just as delicious as freshly made.
Freezing
This soup freezes well in portion-sized containers for up to 2 months. Just be sure to cool it completely before freezing, and leave a little space at the top of your container to allow for expansion.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring often to prevent the cheese from separating. If reheating from frozen, thaw overnight in the refrigerator first. You may need to add a splash of milk to bring it back to that perfect creamy texture.
FAQs
Can I use fresh broccoli instead of frozen?
Absolutely! Fresh broccoli works wonderfully. Just steam or boil it until tender before adding it to the soup to ensure it blends perfectly and achieves that creamy texture.
What if I don’t have an immersion blender?
No worries! Transfer a portion of the soup to a regular blender, pulse until partially pureed, then return it to the pot. This helps achieve the creamy but chunky consistency that makes this recipe so delicious.
Can I make this soup vegetarian?
Yes, simply swap the chicken broth for a high-quality vegetable broth, and you have a vegetarian version that still boasts rich flavor and comforting warmth.
Is there a dairy-free way to make this?
For a dairy-free twist, use a plant-based milk like oat or cashew milk and choose a dairy-free cheese substitute. Keep in mind this will alter the flavor slightly, but the soup will still be delicious and satisfying.
How spicy is this soup?
This Broccoli Cheddar Soup Recipe is very mild, with just a gentle note of heat from the white pepper and dry mustard. You can adjust spices to your preference by adding more pepper or a pinch of cayenne if you like a little kick.
Final Thoughts
If you’re searching for a dish that’s comforting, flavorful, and full of heart, you really can’t go wrong with this Broccoli Cheddar Soup Recipe. It’s one of those recipes that feels like a warm embrace and makes any day instantly better. I hope you enjoy making and sharing this delicious soup as much as I do – it’s truly a kitchen classic!
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Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy Broccoli Cheddar Soup is a comforting and hearty dish perfect for chilly days. Made with fresh vegetables, sharp cheddar cheese, and a rich base of milk and chicken broth, this soup combines tender broccoli florets with a velvety, cheesy broth, delivering a flavorful and satisfying meal in just 30 minutes.
Ingredients
Vegetables
- ½ medium onion, diced
- 2 carrots, grated
- 16 ounces frozen broccoli florets
Dairy & Butter
- 4 tablespoons butter
- 2 cups whole milk
- 8 ounces extra sharp cheddar, grated
Dry Ingredients & Seasonings
- ¼ cup flour
- ½ teaspoon dry mustard
- ½ teaspoon white pepper
- ½ teaspoon salt
Liquids
- 2 cups chicken broth
Instructions
- Sauté Aromatics: Melt butter in a dutch oven over medium heat. Add the diced onion and sauté until soft, approximately 5 minutes. Then add the grated carrots and stir to combine.
- Cook Flour: Sprinkle the flour over the sautéed vegetables and cook for one minute, stirring constantly to avoid burning and to cook out the raw flour taste.
- Add Liquids: Gradually pour in the whole milk and chicken broth while stirring continuously to combine the mixture into a smooth base.
- Season and Cook Broccoli: Stir in the dry mustard, white pepper, and salt. Add the frozen broccoli florets and cook the soup over medium-low heat for 10 to 15 minutes, or until the broccoli is tender.
- Puree Soup: Using an immersion blender, puree some of the broccoli florets directly in the pot to create a slightly thickened, creamy texture while still leaving some florets chunky for texture. If you don’t have an immersion blender, you can transfer half of the soup to a blender, puree, and then return it to the pot.
- Melt Cheese: Add the shredded extra sharp cheddar cheese a handful at a time, stirring constantly to melt the cheese smoothly into the soup. Once fully combined, remove from heat and serve immediately.
Notes
- If you don’t have an immersion blender, carefully transfer half the soup to a countertop blender to puree, then combine it back into the pot to maintain some texture.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Adjust seasoning to taste before serving; additional salt and pepper can enhance flavors if needed.
