There’s nothing quite as comforting as a bowl of creamy Broccoli Cheddar Soup, rich with velvety cheese and tender broccoli florets. This recipe delivers a perfect balance of savory cheddar and fresh, earthy broccoli, creating a harmony of flavors that’s both indulgent and wholesome. Ready in just 35 minutes, it’s a quick yet satisfying meal that feels like a warm hug on a chilly day.
Every spoonful offers a luscious texture, with the creaminess of the soup contrasting beautifully with the slight crunch of broccoli. Packed with 17g of protein and a boost of Vitamin C, it’s as nourishing as it is delicious. Whether for lunch or dinner, this soup is a crowd-pleaser that’s sure to become a staple in your kitchen.
Table of Contents
Ingredients for Broccoli Cheddar Soup
- 5 Tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- ⅓ cup (42 g) all-purpose flour
- 1 ½ cups (355 ml) whole milk
- 2 cups (475 ml) low sodium chicken broth
- 1 ½ cups (355 ml) heavy cream
- 4 cups (270 g) broccoli florets, cut into small pieces
- ⅓ cup (35 g) peeled grated carrot (or substitute pre-cut “matchstick” carrots)
- 1 teaspoon salt, plus more to taste
- ½ teaspoon sugar
- ½ teaspoon ground black pepper, plus more to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground mustard
- 8 oz (226 g) sharp cheddar cheese, grated (use block cheese, not pre-shredded, for smooth melting) + additional for topping
Step-by-Step Instructions
- Melt the butter: Place butter in a large soup pot or Dutch oven over medium heat and cook until melted.
- Cook the onion: Add diced onion and cook until softened and translucent (about 5 minutes).
- Add flour: Sprinkle flour over the butter/onion mixture and whisk until smooth and no lumps remain.
- Whisk in milk: Slowly, while whisking, add milk to the mixture. Whisk until combined and the mixture is thickened.
- Add remaining ingredients: Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, black pepper, onion powder, garlic powder, and ground mustard. Whisk until combined.
- Bring to a boil: Bring the soup to a boil over medium/high heat while stirring frequently. Reduce heat to a simmer and cook until thickened.
- Blend the soup: Transfer the soup in batches to a blender or (preferred) use an immersion blender to puree. Puree as much of the soup as you’d like until desired consistency is reached (I usually puree about 75%, leaving some broccoli pieces intact).
- Add cheese: Add grated cheese and stir until melted (keep heat on low). Add additional salt and pepper to taste.
- Serve: Top with additional grated cheddar cheese if desired and serve warm.
Perfect Pairings: Serving Suggestions
This creamy Broccoli Cheddar Soup is a meal on its own, but it’s even better with a side! Serve it with crusty bread or garlic breadsticks for dipping. For a lighter option, pair it with a fresh green salad or steamed vegetables. Want something heartier? Add a grilled cheese sandwich for the ultimate comfort food combo.
Storing and Reheating Like a Pro
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally to prevent separation. If the soup thickens too much, add a splash of milk or chicken broth to bring it back to the perfect consistency. Avoid microwaving, as it can cause the cheese to clump.
Time-Saving Tips for Busy Cooks
Short on time? Use pre-cut broccoli florets and matchstick carrots to skip the chopping. You can also prep the onions and grate the cheese ahead of time. If you’re in a rush, skip the blender step and enjoy a chunkier soup—it’s just as delicious!
Recipe Variations to Mix It Up
Feel free to customize this soup to your taste! Swap the cheddar for Gouda or Monterey Jack for a different flavor. Add cooked chicken or crumbled bacon for extra protein. For a vegetarian version, use vegetable broth instead of chicken broth. Spice it up with a pinch of cayenne pepper or paprika for a kick.
Equipment Guidance for Smooth Cooking
An immersion blender is a game-changer for this recipe—it’s quick, easy, and minimizes cleanup. If you don’t have one, a regular blender works too; just blend in small batches to avoid spills. A Dutch oven or heavy-bottomed pot is ideal for even heating and preventing the soup from scorching.
Broccoli Cheddar Soup
Ingredients
Method
- Place butter in a large soup pot or Dutch oven over medium heat and cook until melted.
- Add diced onion and cook until softened and translucent (about 5 minutes).
- Sprinkle flour over the butter/onion and whisk until smooth and no lumps remain.
- Slowly, while whisking, add milk to the mixture. Whisk until combined and mixture is thickened.
- Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, black pepper, onion powder, garlic powder, and ground mustard. Whisk until combined.
- Bring to a boil over medium/high heat while stirring frequently. Reduce heat to a simmer and cook until thickened.
- Transfer the soup in batches to a blender or (preferred) use an immersion blender to puree. Puree as much of the soup as you would like until desired consistency is reached, I usually use an immersion blender and puree about 75% of the soup, leaving some pieces of broccoli intact.
- Add grated cheese and stir until melted (keep heat on low). Add additional salt and pepper to taste and serve.