This creamy, broccoli cheddar soup is cozy comfort in a bowl! It brings so much warmth and richness into your kitchen.
Tender broccoli florets and carrots swim in a velvety smooth cheese sauce. A hint of nutmeg adds the final finishing flavor.
The best part? You can have it ready in about 30 minutes.
I like to serve it with a crusty baguette to soak up every delicious bite!
Why You’ll Love This Broccoli Cheddar Soup
Quick and Easy: The recipe comes together in 30 minutes with simple ingredients like butter, onion, garlic, flour, and broccoli. This makes it perfect for busy weeknights or when sudden soup cravings strike.
Crowd-Pleaser: The smooth, cheesy base and tender vegetables make this soup popular at gatherings. It’s often the first soup to disappear at potlucks.
Versatile: The soup pairs wonderfully with sides such as crusty bread or a fresh salad. It’s suitable for lunch or dinner.
Cheese Lovers’ Delight: With 8 ounces of freshly grated sharp cheddar cheese, this soup is a dream for cheese enthusiasts.
Ingredients
- Broccoli Florets: Tender, green gems bring freshness and nutrition.
- Sharp Cheddar Cheese: The soul of this soup. It melts perfectly and delivers a rich, tangy flavor punch.
- Unsalted Butter: It adds plenty of richness and helps create a velvety texture.
- Yellow Onion and Garlic: They build a savory base that elevates the entire dish.
- All-Purpose Flour: It creates a roux to thicken the soup to creamy perfection.
- Chicken or Vegetable Broth: It infuses depth and ties all flavors together seamlessly.
- Carrots: They add a pop of color and subtle sweetness to balance the cheese.
- Dijon Mustard: The secret weapon enhances the cheese flavor and adds a subtle tangy kick.
- Salt, Black Pepper, Nutmeg: This trio brings out the best in every ingredient.
- Heavy Cream: It transforms the soup into a silky, indulgent masterpiece.
How to Make Broccoli Cheddar Soup
Once you see how easy this soup is, you’ll make it all the time!
1. Saute. Melt the butter in a large pot over medium heat. Add the onion and cook until soft, about 3-4 minutes. Stir in the garlic and cook for 1 minute more.
2. Make the soup base. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until lightly golden. Gradually pour in the broth, whisking continuously to prevent lumps.
3. Season. Add the carrots, mustard, salt, pepper, and nutmeg. Bring to a gentle boil, then reduce heat to low.
4. Cook. Stir in the broccoli florets. Cover and simmer for 15-20 minutes, until the broccoli is tender.
5. Finish. Add the heavy cream and stir to combine. Gradually add the grated cheddar cheese. Stir well after each addition until melted and incorporated.
6. Serve. Taste and adjust seasoning if needed. Serve hot, garnished with extra shredded cheddar if desired. Enjoy!
Tips For the Best Broccoli Cheddar Soup
This soup is super easy (no pun intended), but these tips make it more incredible.
- Keep the broccoli bite-sized. Cut broccoli florets into uniform, bite-sized pieces for an even cooking and better eating experience.
- Put in some elbow grease. Pre-shredded cheese contains anti-caking agents that can make your soup grainy. So, always grate fresh cheddar cheese.
- Do roux the right way. Cook the flour and butter mixture for 1-2 minutes. This eliminates the raw flour flavor and is a better thickening agent.
- Go nice and slow. Add cheese in small batches, stirring well between each addition to ensure smooth incorporation.
- Watch the temp. Keep the heat medium-low when adding cheese and cream to prevent curdling and separation.
- Choose your consistency. For a smoother soup, blend half the broccoli mixture before adding cheese. Or leave it chunky for a rustic style.
- Create tasty variations. Add bacon bits, diced potato, different cheese combinations (like adding smoked gouda), or cauliflower for variety. For a vegetarian version, use vegetable broth. For a lighter soup, substitute milk for the heavy cream.
- Make it a feast. Serve with crusty bread, garlic bread, homemade croutons, or a light green salad on the side.
How to Store
To Store: Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. Freezing is not recommended due to potential texture changes.
To Reheat: Gently reheat the soup on the stovetop over low heat, stirring occasionally until warm. Or, microwave individual portions in a microwave-safe bowl, stirring every minute to ensure even heating.
Broccoli Cheddar Soup
6
servings10
minutes30
minutes410
kcalTry this homemade broccoli cheddar soup for a dose of goodness! It’s creamy, decadent, and full of delicious, cheesy flavor!
Ingredients
4 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
1 cup shredded carrots
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
4 cups broccoli florets, cut into bite-size pieces
1 cup heavy cream
8 ounces sharp cheddar cheese, freshly grated (about 2 cups)
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook until soft, about 3-4 minutes. Stir in the garlic and cook for 1 minute more.
- Whisk in the flour and cook, stirring constantly, for 1-2 minutes until lightly golden. Gradually pour in the broth, whisking continuously to prevent lumps.
- Add the carrots, mustard, salt, pepper, and nutmeg. Bring to a gentle boil, then reduce heat to low.
- Stir in the broccoli florets. Cover and simmer for 15-20 minutes, until the broccoli is tender.
- Add the heavy cream and stir to combine. Gradually add the grated cheddar cheese. Stir well after each addition until melted and incorporated.
- Taste and adjust seasoning if needed. Serve hot, garnished with extra shredded cheddar if desired. Enjoy!
Notes
- Grate the cheddar cheese yourself for the smoothest texture. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
- For a smoother soup, blend half the broccoli mixture before adding cheese.
- For a vegetarian version, use vegetable broth. For a lighter soup, substitute milk for the heavy cream.
