Broccoli cheddar soup is one of those recipes that just feels like home. Creamy, cheesy, and loaded with tender broccoli, it’s hearty enough to be a full meal yet cozy enough to serve as a starter on a chilly evening.
Broccoli cheddar soup is the kind of dish that makes everyone at my table smile. Creamy, cheesy, and packed with tender broccoli, it’s cozy enough for a rainy afternoon and hearty enough for a full meal. In our house, it usually shows up on the coldest nights of winter, the kind where we pull on fuzzy socks, light a candle, and gather around with steaming bowls.
I still remember the first time I served it in bread bowls on a snowy evening; my kids were so excited to eat the “bowl” after the soup that they now request it every time. It’s become one of those simple family traditions that warms both our bellies and our hearts.
Key Ingredients
- Broccoli: Fresh florets are best for flavor and texture, but frozen broccoli works if you’re short on time. I chop it small so it blends well into the soup.
- Cheddar Cheese: Sharp cheddar is my favorite because it balances the creaminess with a tangy bite. For extra richness, I sometimes mix in a little Gruyère.
- Onion & Garlic: These build a flavorful base that cuts through the richness of the cheese.
- Carrots & Celery: They add a touch of sweetness and color while rounding out the flavor.
- Butter & Flour: Together, they form a simple roux that thickens the soup and gives it that classic creamy texture.
- Broth: Chicken broth adds depth, but vegetable broth makes it a wonderful vegetarian option.
- Milk or Cream: Milk keeps it light, while half-and-half or cream make it extra indulgent.
- Seasoning: A pinch of nutmeg brings out the nuttiness of the cheese, while salt and pepper tie everything together.
Step-by-Step Instructions
Start by melting butter in a large pot over medium heat. When it begins to sizzle gently, add your chopped onion, carrot, and celery. The vegetables will soften and release a sweet, savory aroma that fills the kitchen with warmth. Stir occasionally until the onion turns translucent, then add garlic for just a minute until fragrant.
Next, sprinkle in the flour to make your roux. Stir well and let it cook for about two minutes — it should smell slightly nutty, not raw. Slowly whisk in the broth, and watch as the mixture thickens into a smooth base. Pour in the milk or cream, stirring steadily until the soup looks silky and creamy.
Now add the broccoli florets. Let them simmer gently in the creamy broth until tender but still a little bright green. This usually takes about 10 minutes. The bubbling pot will give off that unmistakable broccoli-cheese scent that’s both savory and comforting.
Finally, lower the heat and stir in the shredded cheddar cheese a handful at a time. The cheese should melt smoothly into the soup, creating a rich, velvety texture. Taste, season with salt, pepper, and a tiny pinch of nutmeg, and get ready to serve.
Tips, Tricks & Variations
- For a chunkier soup, leave some broccoli florets larger instead of chopping them finely.
- Blend part of the soup with an immersion blender if you like it extra smooth and creamy.
- Swap cheddar for a mix of cheeses — Gruyère, Monterey Jack, or even a little Parmesan for extra depth.
- Add extra veggies like cauliflower, spinach, or zucchini for a nutritional boost.
- To lighten it up, use low-fat milk and reduce the cheese slightly. You’ll still get great flavor.
- A dash of hot sauce or mustard powder can enhance the sharpness of the cheese.
Serving & Storage Suggestions
Nothing beats serving broccoli cheddar soup in a warm bread bowl — it’s fun, filling, and feels like a restaurant treat at home. If you don’t have bread bowls, serve it with slices of crusty bread, garlic toast, or even a simple side salad for balance.
Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring often so the cheese doesn’t separate. If it thickens too much, add a splash of milk or broth to bring it back to its creamy glory. I don’t recommend freezing this soup, since dairy and cheese can separate when thawed.
Nutritional Value (Approx. per serving, about 1 ½ cups)
- Calories: ~350
- Protein: 16g
- Fat: 22g
- Carbohydrates: 22g
- Fiber: 3g
- Sodium: ~750mg
I hope this recipe inspires you to whip up a pot the next time you’re craving something cozy. Share it with friends, serve it to your family, or just enjoy a bowl curled up on the couch.