If you are searching for a comforting, rich, and flavorful soup, this Broccoli Cheddar Soup Recipe is an absolute must-try. It artfully blends tender broccoli florets with sharp cheddar cheese in a creamy, perfectly seasoned base that will warm your soul from the first spoonful. Whether you want a cozy lunch or a satisfying dinner, this soup brings a delicious combination of smooth textures and vibrant colors that make it a standout dish in any kitchen.
Ingredients You’ll Need
The beauty of this Broccoli Cheddar Soup Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each element plays a crucial role, whether it’s creating the creamy texture, layering flavors, or providing that appealing color contrast that makes the soup so inviting.
- Unsalted butter (7 tablespoons, divided): Adds richness and helps build depth in the soup’s base.
- Olive oil (1 tablespoon): Used alongside butter for sautéing, adding a subtle fruity note and preventing burning.
- Yellow onion (1 cup, finely diced): Provides a sweet, aromatic foundation.
- Minced garlic (1-1/2 teaspoons): Infuses the soup with a warm, fragrant essence.
- Paprika (3/4 teaspoon, smoked preferred): Brings a smoky undertone that complements the cheddar.
- Ground mustard (3/4 teaspoon): Enhances the cheese flavor with a gentle tang.
- Cayenne pepper (1/8 teaspoon): Adds a subtle kick, balancing richness without overpowering.
- Salt and pepper (to taste): Essential for seasoning and highlighting other flavors.
- All-purpose flour (6 tablespoons): Creates the roux to thicken the soup beautifully.
- Low-sodium chicken broth or vegetable broth (32 ounces): Forms the liquid base, providing savory depth.
- Half-and-half (3 cups): Contributes creaminess and a luscious mouthfeel.
- Bay leaf (optional): Adds a subtle herbal aroma during simmering.
- Chopped broccoli (6 cups): Offers fresh, tender bites full of vibrant green color.
- Shredded carrots (2 cups): Introduces a gentle sweetness and lovely orange contrast.
- Grated extra-sharp cheddar cheese (12 ounces): The star ingredient that melts into creamy perfection.
- Hearty buttered bread or bread bowls (optional): Perfect for dipping and making the meal more filling.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Prepare the Base
Start by melting 4 tablespoons of butter together with the olive oil in a large pot over medium heat. This combination allows a balance between butter’s creaminess and olive oil’s higher smoke point, ensuring your aromatics sauté beautifully without burning.
Step 2: Sauté the Onion
Add the finely diced yellow onion and cook it slowly for about 4 to 5 minutes until it becomes translucent and tender. This gentle cooking process releases the onion’s natural sweetness, which forms a mellow, flavorful foundation for the soup.
Step 3: Add Garlic and Spices
Stir in the minced garlic, smoked paprika, ground mustard, cayenne pepper, and salt and pepper to taste. Allow them to cook for around one minute until fragrant. This step creates warmth and depth right at the start, enhancing every bite of your soup.
Step 4: Create the Roux
Sprinkle in the all-purpose flour and cook for 2 to 3 minutes while stirring constantly. This roux will thicken your soup, so patience is key to avoid lumps and achieve a golden color that signals a rich flavor base.
Step 5: Add Liquids
Gradually whisk in the chicken or vegetable broth and the half-and-half, stirring constantly to avoid any lumps. This careful combining ensures a creamy, smooth texture that feels indulgent without being heavy.
Step 6: Simmer and Thicken
Add the optional bay leaf, then bring the mixture to a gentle simmer. Cook for 5 to 7 minutes, stirring occasionally, until the soup thickens just enough to coat the back of a spoon — this is key to a luscious consistency.
Step 7: Add Vegetables
Stir in the chopped broccoli and shredded carrots, letting the soup simmer for an additional 10 to 12 minutes so the vegetables become tender but still retain their lovely color and a slight bite.
Step 8: Finish the Soup
Remove the bay leaf if used, then add the remaining 3 tablespoons of butter and the grated extra-sharp cheddar cheese. Stir continuously until the cheese melts completely, creating a creamy, cheesy finish that makes this Broccoli Cheddar Soup Recipe truly heavenly.
Step 9: Serve
Taste the soup and adjust the seasoning with extra salt and pepper if needed. Serve hot, ideally accompanied by buttered bread or fun bread bowls to soak up every bit of that creamy goodness.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
Adding a sprinkle of freshly chopped chives or green onions on top can bring a fresh pop of color and flavor, enhancing the soup’s appeal. A light drizzle of extra sharp cheddar cheese or a few crispy bacon bits also adds delightful texture and depth.
Side Dishes
This soup pairs beautifully with crusty bread, garlic toast, or even a simple garden salad for a well-rounded meal. If you’re feeling indulgent, consider serving it with a warm grilled cheese sandwich for an ultimate cozy-comfort combo.
Creative Ways to Present
For a fun twist, serve the Broccoli Cheddar Soup Recipe inside hollowed-out bread bowls. It adds a rustic charm and makes your meal feel special. Alternatively, individual ramekins topped with a pinch of extra cheese and lightly broiled can create a pleasing, cheesy crust that guests will adore.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in airtight containers in the refrigerator for up to 3 days. This allows the flavors to meld even further, often making the next day’s soup even tastier.
Freezing
You can freeze Broccoli Cheddar Soup Recipe successfully. Transfer cooled soup to freezer-safe containers or bags and keep it frozen for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator before reheating.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. You may need to add a splash of half-and-half or broth to restore the creamy texture since thick soups can thicken further in the fridge or after freezing.
FAQs
Can I make this Broccoli Cheddar Soup Recipe vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth to keep it vegetarian-friendly without sacrificing flavor.
What cheese works best for this soup?
Extra-sharp cheddar is the best choice because of its bold flavor and excellent melting qualities, which give the soup its creamy richness and distinct cheesy taste.
Is it possible to make this soup dairy-free?
To make a dairy-free version, use a non-dairy milk alternative such as coconut or cashew milk, and substitute the cheddar cheese with a plant-based vegan cheese that melts well.
How do I avoid the soup becoming grainy or oily?
Ensure you add the cheese off the heat or on low heat to avoid overheating, which can cause graininess. Using quality cheese and stirring gently helps keep the texture smooth.
Can I add other vegetables to this Broccoli Cheddar Soup Recipe?
Yes! Vegetables like cauliflower or zucchini can blend wonderfully while keeping the soup vibrant and hearty. Just be mindful of cooking times so they don’t get too mushy.
Final Thoughts
This Broccoli Cheddar Soup Recipe is truly one of those dishes that feels like a warm hug on a chilly day. With its rich creaminess, fresh veggies, and sharp cheese flavor, it’s a recipe I wholeheartedly encourage you to try. Whether you’re gathering with family or simply treating yourself, this soup delivers comfort and joy in every bowl.
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Broccoli Cheddar Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This rich and creamy Broccoli Cheddar Soup combines fresh broccoli and shredded carrots with a velvety cheddar cheese base. Made with a flavorful roux and a blend of aromatic spices, this comforting soup is perfect for a cozy meal. Serve with buttered bread or in bread bowls for an extra hearty experience.
Ingredients
Base and Seasonings
- 7 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion (about 1 onion)
- 1–1/2 teaspoons minced garlic
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- Salt and pepper to taste
Roux and Liquids
- 6 tablespoons all-purpose flour
- 32 ounces low-sodium chicken broth (or vegetable broth)
- 3 cups half-and-half
- 1 bay leaf (optional)
Vegetables and Cheese
- 6 cups chopped broccoli (bite-sized pieces)
- 2 cups shredded carrots
- 12 ounces grated extra-sharp cheddar cheese (about 3–1/4 cups)
Optional
- Hearty buttered bread or bread bowls for serving
Instructions
- Prepare the Base: In a large pot, melt 4 tablespoons of butter with the olive oil over medium heat to create a flavorful base.
- Sauté Onions: Add the diced yellow onion and cook for 4-5 minutes until softened and translucent, developing the soup’s foundational flavor.
- Add Aromatics and Spices: Stir in minced garlic, smoked paprika, ground mustard, cayenne pepper, salt, and pepper. Cook for another minute until fragrant to enhance the soup’s complexity.
- Create the Roux: Sprinkle in the flour and cook for 2-3 minutes, stirring constantly, until the mixture turns golden. This step thickens the soup and adds a nutty flavor.
- Add Liquids: Gradually whisk in the chicken or vegetable broth and half-and-half, stirring constantly to ensure a smooth soup without lumps.
- Simmer Soup: Add the bay leaf if using, then bring the soup to a simmer and cook for 5-7 minutes until it thickens slightly.
- Add Vegetables: Stir in the chopped broccoli and shredded carrots. Continue simmering for 10-12 minutes until the vegetables are tender yet retain their vibrant color.
- Remove Bay Leaf: Take out the bay leaf to avoid any bitterness in the final soup.
- Add Butter and Cheese: Stir in the remaining 3 tablespoons of butter and the grated extra-sharp cheddar cheese. Keep stirring until the cheese is fully melted and the soup is creamy and smooth.
- Adjust Seasoning and Serve: Taste the soup and add more salt and pepper if needed. Serve hot with optional buttered bread or in bread bowls for a satisfying meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Using smoked paprika adds a lovely depth of flavor, but regular paprika works fine as well.
- The half-and-half can be replaced with heavy cream for a richer soup or whole milk for a lighter option.
- Stir the soup constantly after adding cheese to prevent it from clumping or separating.
- Serve with crusty bread or inside bread bowls to make the meal more filling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
