broccoli cheddar soup recipe
The Best broccoli cheddar soup recipe
What I love most about this soup is how it sneaks in all the good stuff without anyone really noticing. Broccoli is loaded with vitamins and fiber, and the cheddar adds a nice dose of calcium. I usually toss in a little extra veggies—carrots or cauliflower—just to bulk it up even more. It’s one of those meals that feels indulgent but is actually pretty balanced, which is exactly what I look for when I’m trying to feed my family something they’ll actually eat. Plus, it reheats like a dream, so leftovers are never a problem. Whether it’s a busy school night or a lazy Sunday, this soup always hits the spot.
Creamy Broccoli Cheddar Soup
A rich and comforting broccoli cheddar soup with a velvety texture and sharp cheddar flavor. Perfect for chilly days or as a hearty lunch, this soup pairs well with crusty bread or a simple salad.
🥘Ingredients
- 2 tbsp unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups low-sodium chicken or vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional)
- 3 cups fresh broccoli florets, chopped into small pieces
- 1 large carrot, grated or finely diced
- 2 cups shredded sharp cheddar cheese
- 1/2 cup heavy cream (optional, for extra richness)
👨🍳Directions
-
1
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. -
2
Stir in the minced garlic and cook for an additional 30 seconds until fragrant. -
3
Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to cook off the raw flour taste. -
4
Slowly pour in the milk and broth, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer. -
5
Add the salt, pepper, and nutmeg (if using). Stir in the chopped broccoli and grated carrot. Simmer for 10-12 minutes, or until the broccoli is tender. -
6
Reduce the heat to low and stir in the shredded cheddar cheese until fully melted and smooth. If using, add the heavy cream for extra richness. -
7
Taste and adjust seasoning if needed. Serve hot, garnished with extra shredded cheese or a sprinkle of black pepper if desired.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Grater (if using whole cheese)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Broccoli Cheddar Soup Works
❓ Frequently Asked Questions About Creamy Broccoli Cheddar Soup
1. Can I make broccoli cheddar soup without heavy cream?
Yes! You can substitute heavy cream with whole milk, half-and-half, or even a dairy-free alternative like coconut milk for a lighter version. For extra creaminess without dairy, blend a portion of the soup (about 1–2 cups) and stir it back in, or add a splash of evaporated milk.
2. How do I prevent the cheese from clumping in the soup?
To avoid clumpy cheese, shred the cheddar yourself (pre-shredded cheese contains anti-caking agents that prevent smooth melting). Gradually add the cheese off the heat while stirring constantly, and avoid boiling the soup after adding the cheese. A splash of milk or broth can also help emulsify the cheese smoothly.
3. Can I freeze broccoli cheddar soup?
Freezing broccoli cheddar soup is possible, but the texture may change slightly. The dairy can separate or become grainy when thawed. For best results, cool the soup completely, store it in airtight containers, and freeze for up to 3 months. Reheat gently on the stove, stirring frequently, and add a splash of milk or broth to restore creaminess.
4. What’s the best way to thicken broccoli cheddar soup?
If your soup is too thin, try these methods:
– Roux: Cook equal parts butter and flour (1–2 tbsp each) for 1–2 minutes, then whisk in the soup.
– Blending: Purée a portion of the soup (with or without broccoli) and stir it back in.
– Cornstarch slurry: Mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the soup, and simmer until thickened.
– Cheese: Extra shredded cheese will naturally thicken the soup as it melts.
5. Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works well and can even save time. Thaw it first and drain excess water to prevent a watery soup. Add it toward the end of cooking to avoid over-softening. For best texture, chop larger florets into bite-sized pieces before adding them to the pot.
