Why You’ll Love This Recipe

This Broccoli Cheddar Soup is not only indulgent and comforting but also loaded with vegetables, making it a great way to sneak in some nutrition without sacrificing flavor. The creamy texture of the soup, coupled with the rich cheddar cheese, creates a decadent dish that feels like a treat. The broccoli adds a fresh, vibrant flavor that balances out the richness, making each spoonful incredibly satisfying. Whether served as a main course or as a side, this soup is the perfect comfort food for any occasion.

Ingredients

4 cups fresh broccoli florets (about 1 medium head of broccoli)
2 tablespoons unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, peeled and diced
3 cups low-sodium chicken or vegetable broth
2 cups whole milk (or half-and-half for a creamier version)
1 1/2 cups shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1/2 teaspoon ground mustard (optional)
Salt and pepper, to taste
Croutons (optional, for garnish)
Fresh parsley (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the broccoli:

Cut the broccoli into florets and set them aside. You can also chop the stems into smaller pieces if you want to use them for added texture in the soup.

2. Sauté the vegetables:

In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes, or until the onion becomes translucent.
Add the minced garlic and diced carrot, and cook for an additional 2 minutes, stirring occasionally, until fragrant.

3. Add the flour:

Sprinkle the flour over the vegetables and stir to combine. Let it cook for 1-2 minutes, stirring constantly to form a roux. This will help thicken the soup.

4. Add the broth and milk:

Slowly pour in the chicken or vegetable broth, stirring continuously to avoid lumps. Then add the milk (or half-and-half for extra creaminess). Stir until the mixture is smooth.

5. Cook the broccoli:

Add the broccoli florets to the pot, along with the ground mustard (if using), salt, and pepper. Bring the soup to a simmer over medium heat, and cook for about 10-12 minutes, or until the broccoli is tender and easily pierced with a fork.

6. Blend the soup:

Once the broccoli is cooked, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. For a chunkier soup, you can blend only half of the mixture and leave the rest intact.

7. Add the cheese:

Once the soup is blended to your desired texture, stir in the shredded cheddar cheese and grated Parmesan. Continue stirring until the cheese is completely melted and incorporated into the soup.

8. Adjust seasoning:

Taste the soup and adjust the seasoning with more salt and pepper if needed. If the soup is too thick, you can add a little more milk or broth to reach your desired consistency.

9. Serve:

Ladle the soup into bowls and garnish with croutons and fresh parsley, if desired. Serve hot and enjoy!

Servings and timing

Servings: 4-6
Total time: 40 minutes
- Prep time: 10 minutes
- Cook time: 30 minutes

Variations

Add protein: For a heartier soup, add cooked chicken or bacon. You can also stir in some cooked sausage for added flavor.
Spicy version: Add a pinch of cayenne pepper or a diced jalapeño for a spicy kick.
Vegan version: For a dairy-free version, use dairy-free cheese, coconut milk, and vegan butter. Replace the chicken broth with vegetable broth.
Add potatoes: For a more filling soup, add a peeled and diced potato along with the broccoli. It will add extra creaminess once blended.

Storage/Reheating

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup freezes well! Let it cool completely before transferring it to a freezer-safe container. It will last in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stovetop.
Reheating: Reheat the soup on the stovetop over medium heat, adding a little more broth or milk if needed to thin it out. Stir occasionally while reheating to prevent it from sticking to the bottom of the pot.

FAQs

Can I make this soup without blending it?

Yes, if you prefer a chunkier soup, you can skip the blending step and leave the broccoli and vegetables in larger pieces. The soup will still be delicious and hearty.

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli, but fresh broccoli will give the soup a better texture. If using frozen, you might want to reduce the cooking time slightly, as frozen broccoli cooks faster.

How can I make the soup spicier?

If you like spice, you can add a pinch of red pepper flakes, a dash of hot sauce, or some freshly ground black pepper for extra heat.

How do I make the soup thicker?

If you prefer a thicker soup, you can add more flour during the roux step or blend a portion of the soup and stir it back in to thicken the texture.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. Just store it in the fridge and reheat it when you’re ready to serve. It even tastes better the next day as the flavors continue to meld!

Conclusion

Broccoli Cheddar Soup is the ultimate comfort food—creamy, cheesy, and packed with wholesome vegetables. With its rich, smooth texture and savory flavors, it’s a dish that will satisfy your cravings and leave you feeling cozy and full. Perfect for a weeknight dinner, a family meal, or a chilly day, this soup is both delicious and nutritious. It’s simple to make, customizable, and incredibly satisfying. Whether you serve it with a side of bread or enjoy it on its own, this soup is sure to be a favorite in your home!

Easy Broccoli Cheddar Soup

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Broccoli Cheddar Soup is a creamy, cheesy soup filled with fresh broccoli, creating the perfect balance of savory, creamy, and cheesy flavors. This comforting dish is ideal for chilly days or as a hearty meal for any occasion.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4-6 servings
Category: Soup
Method: Simmering, Blending
Cuisine: American

Instructions

Cut broccoli into florets and set aside. Optionally, chop the stems for added texture.

In a large pot, melt butter (or heat olive oil) over medium heat. Add the chopped onion and cook for 3-4 minutes, until translucent.
Add garlic and diced carrot, and cook for another 2 minutes until fragrant.
Sprinkle flour over the vegetables and stir to form a roux. Cook for 1-2 minutes to thicken the mixture.
Slowly add chicken or vegetable broth and milk, stirring continuously to avoid lumps. Bring the mixture to a simmer.
Add broccoli, mustard, salt, and pepper. Simmer for 10-12 minutes, until broccoli is tender.
Blend the soup using an immersion blender until smooth. For a chunkier soup, blend half of the soup and leave the rest as is.
Stir in shredded cheddar cheese and Parmesan. Continue stirring until cheese is fully melted and incorporated.
Adjust seasoning with salt and pepper to taste. If too thick, add more broth or milk to reach desired consistency.
Ladle soup into bowls and garnish with croutons and fresh parsley. Serve immediately.

Notes

Add cooked chicken,or sausage for extra protein and flavor.
For a vegan version, use dairy-free cheese, coconut milk, and vegan butter. Use vegetable broth for the base.
To make the soup spicier, add cayenne pepper, hot sauce, or red pepper flakes during cooking.
To make thicker soup, add more flour during the roux stage or blend more of the soup to create a creamy texture.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 7g
Sodium: 850mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 14g
Cholesterol: 55mg