Broccoli Cheddar Soup

This easy broccoli cheddar soup is rich, cheesy comfort in a bowl! Ready in just 30 minutes, it's one of my favorite cool-weather meals.

It combines tender broccoli and carrots in a velvety cheddar sauce and will remind you of Panera's broccoli cheddar soup. Although, I think my recipe is even tastier.

The quick prep time and simple ingredients mean you can satisfy sudden soup cravings with ease. And with eight ounces of shredded cheddar cheese, it's a true cheese lover's dream.

Serve it with thick, crusty bread to soak up all its creamy goodness, or pair it with a leafy green salad for a lighter side. I sometimes enjoy it in a bread bowl in authentic Panera style.

It's versatile enough for cozy family dinners or potlucks. Make it ahead for convenience and enjoy a bowlful of comfort whenever you need it.

Broccoli Cheese Soup Recipe Ingredients

• Broccoli Florets: In my opinion, tender, freshly chopped broccoli when making cheesy broccoli soup. It adds freshness, color, and various nutrients. Use thawed frozen broccoli (drained well) only as a last resort.
  
• Sharp Cheddar Cheese: The soul of the soup. It melts perfectly and delivers a rich, tangy flavor. You can use mild cheddar cheese in a pinch, but my family doesn't like it as much.
  
• Butter: For richness and a smooth, velvety texture. I use unsalted butter to better control my salt content.
  
• Yellow Onion & Garlic: The savory base that elevates the entire dish. Use fresh minced garlic for the best taste.
  
• All-Purpose Flour: Helps thicken the soup to creamy perfection.
  
• Broth: I prefer chicken broth, as it has a more robust taste. You can also use vegetable broth. Both will add depth and tie the flavors together.
  
• Carrots: For a pop of color and subtle sweetness. They balance the cheesy flavor nicely.
  
• Dijon Mustard: The secret weapon in this cheesy broccoli soup! It enhances the cheesiness and adds a subtle tangy kick.
  
• Seasonings: My go-to cheddar soup seasonings are kosher salt, freshly ground black pepper, and nutmeg. They bring out the best in every ingredient.
  
• Heavy Cream: 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 butter in a large pot over medium heat. Add the onion and cook until soft. Then, stir in the garlic and cook for another minute.

2. MAKE THE BASE. Whisk in the flour. Cook, stirring constantly, for 1-2 minutes. Once the mixture is lightly golden, whisk in the broth. Once incorporated, add the carrots.

3. SEASON. Add the mustard and season with salt, pepper, and nutmeg to taste. Bring to a gentle boil and reduce to low heat.

4. COOK. Stir in the chopped broccoli florets. Cover and simmer for 15-20 minutes, until the broccoli is tender.

5. FINISH. Stir in the heavy cream until well mixed. Gradually add the sharp cheddar cheese. Stir well until the cheese melts and is fully incorporated.

6. SERVE. Taste and add more seasonings if desired. Serve hot, garnished with your favorite toppings. Enjoy!

Tips for the Best Broccoli Cheddar Soup

This is one of the easiest and most delicious soup recipes you'll ever make. Check out some of my tips to make it even better.

• Keep the broccoli small. Cut broccoli florets into uniform, bite-sized pieces. Smaller pieces will cook more evenly and make the soup more enjoyable.
  
• Freshly shred the cheese. Pre-shredded cheese contains anti-caking agents that can make your soup grainy. I learned that the hard way after my first few failed soup-making attempts. Avoid my mistakes and always grate it fresh.
  
• The roux is essential. When making the roux, cook the flour and butter for 1 to 2 minutes to eliminate the raw flour taste. It's also the soup's primary thickening agent.
  
• Temperatures are key. Grate the cheese cold for easier shredding. Then, let it come to room temperature before adding it. When adding it and the cream, keep the heat at medium-low to prevent curdling and separation.
  
• Choose your consistency. For a smoother soup, use an immersion blender on half the broccoli mixture before adding cheese. I prefer to leave mine chunky for a more rustic look and feel.
  
• Create tasty variations. Add bacon bits, red pepper flakes, diced potato, or cauliflower for variety. I've also experimented with different cheeses. For a lighter soup, substitute milk for the heavy cream.

What to Serve with Broccoli Cheddar Soup

As I mentioned earlier, this soup has plenty of excellent sides. Some of my favorites include:

• Thick, crusty bread
• Garlic bread
• Homemade rolls
• Homemade croutons
• Crackers
• Light salads

You can also add toppings!

How to Store

I don't recommend freezing this soup. (It's a texture thing!) You can keep leftovers for a few days, though.

To Store: Allow the soup to cool completely. Then, transfer it to an airtight container and refrigerate for 3 to 4 days.

To Reheat: Gently reheat on the stovetop over low heat, stirring occasionally. Or microwave individual portions in a microwave-safe bowl. Stir after every minute to ensure even heating.

Other Cozy Soup Recipes

Crockpot Potato Soup
Split Pea Soup
Cauliflower Cheese Soup
Butternut Squash Soup