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If you’ve been craving a rich, comforting bowl of soup that warms you from the inside out, this Creamy Broccoli Cheddar Soup Recipe will quickly become your new go-to. Combining tender broccoli and sweet carrots with sharp cheddar cheese in a luscious, velvety broth, it’s the perfect balance of fresh vegetables and indulgent creaminess. Whether you’re making a cozy weeknight dinner or serving friends at a casual gathering, this soup promises a satisfying and delicious experience that feels like a warm hug in a bowl.
Ingredients You’ll Need
Gathering simple, staple ingredients is the secret to creating this soup’s perfect flavor and texture. Each item plays a crucial role — from the smooth base created by butter and flour, to the fresh vegetables that add vibrant color and nutrition, and, of course, the cheddar for that signature cheesy richness.
- 1 Tbsp butter: Adds richness and helps soften the onions for a flavorful base.
- 1 medium yellow onion, finely chopped: Provides natural sweetness and depth to the soup.
- 1/4 cup salted butter: Builds a creamy, luscious roux essential for thickening.
- 1/4 cup all-purpose flour: Creates the thick, velvety texture that makes this soup so indulgent.
- 2 cups chicken broth: Brings savory flavor and balances the creaminess.
- 2 cups half and half: Gives silky smoothness while keeping the soup light enough to enjoy.
- 12 oz fresh broccoli florets, roughly chopped: The vibrant star of the show adding color and nutrition.
- 2 carrots, peeled and chopped: Adds a natural sweetness and slight crunch that complements the broccoli.
- 1/2 tsp kosher salt: Enhances every flavor note in the soup without overpowering.
- 1/4 tsp paprika: Gives a subtle smoky warmth that rounds out the taste.
- 1/4 tsp garlic powder: Infuses mild garlicky depth effortlessly into the broth.
- 1/4 tsp dry mustard: Adds a hint of tangy sharpness that perfectly elevates the cheese flavor.
- 1/4 tsp black pepper: Provides just enough bite to keep every spoonful interesting.
- 2 cups cheddar cheese: The crowning glory that melts into the soup, creating that iconic creamy cheddar finish.
How to Make Creamy Broccoli Cheddar Soup Recipe
Step 1: Sauté the Onions
Start by melting 1 tablespoon of butter in a dutch oven over medium heat. Toss in the finely chopped onion and cook until the pieces are soft and translucent, about 2 to 3 minutes. This step builds the foundation, releasing the onion’s natural sweetness that brightens the soup.
Step 2: Make the Roux
Add 1/4 cup of salted butter to the pot and let it melt completely. Once melted, sprinkle in the flour and whisk vigorously. Keep whisking for about a minute to cook out the raw flour taste and create a smooth, golden roux that will thicken the soup beautifully.
Step 3: Add Broth and Half and Half
Slowly pour in about one cup of chicken broth while whisking continuously to avoid lumps. Then, gradually add the remaining broth along with the half and half, whisking as you go to maintain a silky consistency. Let this mixture cook for a couple of minutes, stirring frequently, until it starts to thicken slightly.
Step 4: Add Vegetables and Seasonings
Stir in the broccoli and carrots, then sprinkle the paprika, garlic powder, dry mustard, salt, and black pepper. Reduce the heat to low or medium-low and simmer gently for 10 to 15 minutes, or until the vegetables are tender and the soup is thickened to your liking. If it becomes too thick, simply add a splash of chicken broth or half and half to loosen it up.
Step 5: Blend to Perfection
For that signature creamy texture, blend the soup using an immersion blender directly in the pot or carefully transfer portions to a traditional blender. Blend until the texture reaches your preference—smooth with a little chunkiness or silky completely smooth.
Step 6: Melt in the Cheese
Add the grated cheddar cheese to the soup in handfuls, stirring after each addition to allow the cheese to melt evenly. This step is where the soup truly comes to life, becoming incredibly rich and cheesy. Taste and adjust seasoning with extra salt and pepper if needed.
Step 7: Serve It Up
Ladle the soup into bowls while hot, and if you like, sprinkle a little extra black pepper or shredded cheddar on top for that final touch. Your homemade Creamy Broccoli Cheddar Soup Recipe is now ready to enjoy!
How to Serve Creamy Broccoli Cheddar Soup Recipe
Garnishes
Adding garnishes takes your soup from delicious to delightful. Consider topping it with a sprinkle of extra sharp cheddar cheese, a few cracks of fresh black pepper, or even a small spoonful of sour cream or crème fraîche for added creaminess. Crispy bacon bits or toasted breadcrumbs also add a lovely texture contrast that makes every bite exciting.
Side Dishes
This soup pairs wonderfully with warm crusty bread, cheesy garlic toast, or a crisp green salad. The freshness of the salad balances out the richness perfectly, while bread is always great for dipping and soaking up every last bit of that creamy goodness.
Creative Ways to Present
Want to impress friends or family? Serve the soup in hollowed-out mini loaves of bread for a rustic look, or ladle it into pretty soup cups for a cozy afternoon gathering. For a fun twist, try topping with a swirl of pesto or drizzle of chili oil to add a new flavor dimension to this classic recipe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of your Creamy Broccoli Cheddar Soup Recipe, cool them to room temperature then store in an airtight container in the refrigerator. It will stay fresh and tasty for up to 3 days, making it perfect for easy weekday lunches or quick dinners.
Freezing
This soup freezes beautifully. Transfer cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. Freeze for up to 3 months. Keep in mind the texture might shift slightly upon thawing since it’s cream-based, but a good stir and gentle reheating will bring it back to delicious life.
Reheating
To reheat, thaw overnight in the refrigerator if frozen. Warm the soup gently over medium-low heat on the stove, stirring frequently to prevent scorching. If the soup thickens too much, add a splash of chicken broth or half and half to get that silky consistency back. Avoid boiling to keep the cheese creamy and smooth.
FAQs
Can I make this Creamy Broccoli Cheddar Soup Recipe vegetarian?
Absolutely! Substitute the chicken broth with vegetable broth and you’ll have a delicious vegetarian version without losing any of the rich flavors.
What’s the best cheese to use for this soup?
Sharp cheddar is perfect because it melts well and has a robust flavor that complements the broccoli beautifully. You can experiment with mild cheddar for a gentler taste or even mix in some smoked cheddar for a unique twist.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works fine and can even be more convenient. Just make sure to thaw and drain it well before adding to the soup to avoid extra water diluting the flavor.
Is it possible to make this soup dairy-free?
It’s a bit tricky since cheese and half and half are core to the creamy texture and flavor, but you can try using dairy-free milk alternatives and vegan cheese. The texture and flavor will be different but still tasty with some experimentation.
How thick should the soup be?
The perfect thickness is creamy and scoopable but still pourable. If it’s too thick, simply add a bit more broth or half and half to get your desired consistency.
Final Thoughts
This Creamy Broccoli Cheddar Soup Recipe is pure comfort in a bowl and truly one of those dishes that makes any day a little better. It’s simple enough for a quick meal yet special enough to impress guests. I can’t wait for you to make it your own and enjoy the rich, cheesy goodness with every spoonful!
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Creamy Broccoli Cheddar Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This creamy broccoli cheddar soup is a comforting and savory dish made with tender broccoli florets, shredded carrots, and sharp cheddar cheese in a rich, velvety broth. Perfect for a cozy meal, this recipe combines sautéed onions, a smooth roux, and a blend of spices for a flavorful, hearty soup that’s easy to prepare in just 30 minutes.
Ingredients
Soup Base
- 1 Tbsp butter
- 1 medium yellow onion, finely chopped
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups half and half
Vegetables & Seasonings
- 12 oz fresh broccoli florets, roughly chopped
- 2 carrots, peeled and chopped
- 1/2 tsp kosher salt
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp dry mustard (or substitute 1/2 tsp regular mustard)
- 1/4 tsp black pepper
Cheese
- 2 cups cheddar cheese, shredded
Instructions
- Sauté Onions: Add 1 tablespoon of butter to a dutch oven and heat over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 2-3 minutes.
- Make the Roux: Add 1/4 cup salted butter to the dutch oven and melt over medium heat. Sprinkle in the all-purpose flour and whisk constantly for about 1 minute to cook the flour without browning it, forming a smooth roux.
- Add Liquids: Gradually pour in about one cup of chicken broth while whisking continuously to avoid lumps. Continue pouring in the remaining chicken broth and then the half and half, whisking as you go to maintain a smooth mixture.
- Cook Base: Allow the broth and half-and-half mixture to cook for a minute or two, whisking often to ensure there are no flour lumps and the mixture thickens slightly.
- Add Vegetables and Seasonings: Stir in the chopped broccoli and carrots. Add paprika, garlic powder, dry mustard, kosher salt, and black pepper. Reduce the heat to low or medium-low and simmer uncovered for 10-15 minutes or until the broccoli and carrots are fork tender and the soup is thickened. If too thick, add a splash of chicken broth or half and half to loosen it.
- Blend Soup: Using an immersion blender, blend the soup until you reach your desired texture. You can also transfer the soup in batches to a traditional blender if preferred.
- Add Cheese: Gradually add the shredded cheddar cheese, a handful at a time, stirring after each addition until fully melted and incorporated. Taste the soup and adjust salt and pepper as needed.
- Serve: Serve the soup hot, garnished with additional shredded cheddar cheese and freshly ground black pepper if desired.
Notes
- Use fresh or frozen broccoli florets depending on availability.
- If you prefer a chunkier soup, blend only half and leave some vegetables whole.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- The soup thickens as it cools; add liquid to adjust consistency when reheating.
- To make it gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
