Save This creamy broccoli cheddar soup is unbeatable comfort in a bowl. It is loaded with tender broccoli, rich sharp cheddar and just the right touch of creaminess for the ultimate weeknight meal. Served with hunks of crusty bread, it always disappears fast in my house so I usually double the batch for next-day lunches.
My family always races to the table when they smell this bubbling on the stove. On rainy days it is all we crave for dinner often with extra cheese on top.
Ingredients
- Fresh broccoli crowns and stems: This is the star. Use vibrant green heads without yellowing and peel any tough stems
- Sharp cheddar cheese: Pick a good-quality block for stronger flavor and shred it yourself. For even melting
- Yellow onion and garlic: These create a fragrant flavor foundation and mellow sharpness
- Carrots: Add a subtle sweetness that rounds out the soup. Choose firm brightly colored carrots
- Whole milk or half and half: This brings the creaminess. Opt for milk if you like it lighter
- Chicken or vegetable stock: The liquid base. Look for low sodium so you can control the seasoning
- Butter and a little flour: Melted together for the classic velvety texture. Avoid over-browning
- Salt, black pepper and a pinch of nutmeg: These lift all the flavors. Nutmeg gives a gentle warmth
- Crusty bread on the side: No soup is complete without it. Choose a chewy sourdough or baguette
Instructions
- Prep the Vegetables:
- Chop broccoli into bite-size florets and peel and slice the stems. Dice onion and carrots. Mince the garlic. The smaller your pieces the faster everything cooks.
- Sauté the Aromatics:
- In a large heavy-bottomed pot melt butter over medium heat. Add onion and carrot and cook for 6 to 8 minutes stirring occasionally until onions are soft and barely starting to color. Add garlic and cook one minute until fragrant but not browned.
- Build the Roux:
- Sprinkle flour over the vegetables and stir for two minutes to form a paste. This takes away raw flour flavor and ensures your soup gets perfectly thick later.
- Add Broccoli and Stock:
- Pour in your stock plus all the chopped broccoli. Raise heat and bring just to a simmer. Reduce to low, cover and let cook twelve to fifteen minutes until broccoli is tender enough to be easily pierced with a fork.
- Blend for Creaminess:
- Turn off heat. For silky texture use an immersion blender right in the pot until as smooth as you like. For chunkier soup only partially blend or skip blending altogether.
- Finish with Dairy and Cheese:
- Stir in milk then slowly add cheddar by the handful stirring well with each addition until fully melted and creamy. Taste and season with salt, pepper and nutmeg.
- Serve and Enjoy:
- Ladle soup into bowls while hot. Top with extra cheddar, black pepper and your crusty bread on the side.
Save Sharp cheddar is hands-down my favorite part of this soup. I caught my youngest sneaking extra shreds to sprinkle on her bowl. This recipe makes me think of cozy weekends with a big pot simmering on the stove and family crowding into the kitchen hoping for a taste.
Storage Tips
Keep any leftovers in a tight container in the fridge for up to three days. Warm gently on the stove or in the microwave stirring frequently so the cheese stays smooth. If it thickens on chilling just splash in a little milk or water while reheating.
Ingredient Substitutions
You can swap cauliflower for half the broccoli for a milder soup or use white cheddar if you prefer. For a dairy-free version choose plant milk and your favorite melting vegan cheese shreds. Gluten-free flour also works in the roux.
Serving Suggestions
Serve this soup with big hunks of warm sourdough or a fresh baguette. Try topping with crispy bacon bits or fresh chives. Sometimes I add a handful of cooked rice or even toss in a scoop of rotisserie chicken for extra protein.
Cultural Notes
Broccoli cheddar soup is a classic in American lunch cafes especially in the Midwest. Homemade versions taste even better than restaurant bowls and you get to control all the ingredients and flavor balance. Every family does their own twist and this creamy version is closest to how my mom made it when I was a kid.
Seasonal Adaptations
Try roasted broccoli during cold months for depth. Add some baby spinach in spring for an extra green boost. Top with fresh basil or chives from summer gardens for a twist.
Success Stories
More than once I have brought this soup to a neighbor who needed a pick-me-up and gotten a grateful note in return. It is always a reliable choice for new parents or to tuck into thermoses for road trips. My kids now ask to help with the cheese grating duty and it has become a little family tradition.
Freezer Meal Conversion
To freeze let the soup cool completely then pour into freezer-safe containers leaving a little room for expansion. Thaw in the refrigerator overnight before reheating. Add a splash of milk or broth if needed to revive the creamy texture. Sometimes I freeze it in individual portions for single-serve cozy lunches.
Save Enjoy the rich coziness of this soup on even the chilliest nights. A bowl is sure to bring comfort and warmth in every spoonful.
Recipe FAQ
- → How do you get a creamy texture?
Blend the cooked broccoli and cheese mixture until smooth for a creamy consistency.
- → What type of cheddar is best?
Sharp cheddar offers bold flavor, but mild cheddar yields a softer taste; both work well.
- → Can I use frozen broccoli?
Yes, frozen broccoli can be substituted; just thaw and drain before adding to the soup.
- → How can I serve this dish?
Serve hot with crusty bread, crackers, or a sprinkle of extra cheese on top for added richness.
- → Is it possible to make this vegetarian?
Use vegetable broth instead of chicken broth for a fully vegetarian option without sacrificing flavor.