Savory Broccoli Cheddar Soup Recipe

Chilly evenings always make me crave something warm and substantial to hold in my hands. That is exactly when this rich Broccoli Cheddar Soup becomes the only logical dinner choice.

Instead of relying on bakery chains, I found that making this soup at home yields a much fresher flavor. It comes together quickly on the stove, delivering that velvety texture without any complicated steps.

The Secret to Perfect Broccoli Cheddar Soup

The texture hits that sweet spot between thick and drinkable, coating the spoon just right. You get plenty of tender broccoli florets in every single bite without it feeling like a salad.

This recipe skips processed cheese blocks in favor of sharp cheddar for a genuine depth of flavor. It feels indulgent but uses simple pantry staples you likely have right now.

It also reheats beautifully, making it an excellent option for meal prepping lunches. A quick warm-up on the stove restores that creamy consistency instantly.

If you enjoyed this creamy bowl, you will definitely want to try my The Best African Peanut Soup Recipe for another rich option. For a hearty main course to follow, the Easy Korean Beef Bulgogi Recipe is always a crowd pleaser.

Gathering Your Broccoli Cheddar Soup Ingredients

Here’s what you’ll need to get started:

• Butter: Unsalted butter works best to control the sodium level in the base.
• Yellow Onion: Adds a sweet, savory foundation that disappears into the broth.
• Carrots: I prefer grating these fresh for a pop of color and sweetness.
• Garlic Cloves: Freshly minced garlic provides a necessary aromatic kick.
• All-Purpose Flour: This thickens the soup to that classic, velvety consistency.
• Chicken Stock: Use a high-quality stock for the best savory background notes.
• Half-and-Half: Creates a rich texture without being as heavy as heavy cream.
• Broccoli: Fresh florets cut small ensure they cook quickly and evenly.
• Sharp Cheddar Cheese: Grate it yourself for the smoothest melt and boldest taste.
• Salt and Pepper: Essential seasonings to wake up all the other flavors.
• Paprika: A pinch adds a subtle warmth and nice color to the finished dish.

How I Make This Broccoli Cheddar Soup

Let’s get cooking!

1. Start by melting the butter in a large pot or Dutch oven over medium heat until it bubbles gently. Add the chopped onion and sauté for about 4 to 5 minutes until it becomes soft and translucent, but not browned. Stir in the minced garlic and cook for just another minute until you can smell its fragrance filling the kitchen.
2. Sprinkle the flour over the softened onions and stir constantly for about 1 to 2 minutes. This step cooks out the raw flour taste and creates a roux that will thicken your Broccoli Cheddar Soup later. The mixture should look like a thick, pale paste coating the vegetables.
3. Slowly pour in the chicken stock while whisking continuously to prevent any lumps from forming. Add the half-and-half (or milk) and the shredded carrots, then bring the mixture to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, until the liquid has thickened enough to coat the back of a spoon.
4. Add the chopped broccoli florets to the pot and continue to simmer for another 10 to 15 minutes. You want the broccoli to be tender enough to bite through easily but not so soft that it turns to mush. Test a piece to ensure it has the texture you prefer before moving on.
5. Remove the pot from the heat completely before adding the cheese to ensure a smooth texture. Stir in the grated sharp cheddar a handful at a time, mixing until fully melted and glossy. Season with salt, pepper, and paprika, then taste and adjust if needed before serving warm.

My Best Tips for Perfect Broccoli Cheddar Soup

Grating your own block of cheese is absolutely essential for the smoothest melt. Pre-shredded bags contain anti-caking agents that can make your Broccoli Cheddar Soup grainy.

Cut the broccoli florets into very small, bite-sized pieces so they cook evenly and fit easily on a spoon. This ensures every mouthful has the ideal ratio of vegetable to creamy broth.

Add the cheese gradually after removing the pot from the heat to prevent the dairy from seizing. High heat can cause the cheddar to separate and become oily rather than smooth.

What to Serve with Broccoli Cheddar Soup

I almost always pair this soup with a crusty baguette or a hollowed bread bowl for the full experience. The bread soaks up the creamy Broccoli Cheddar Soup and adds a wonderful crunch.

A crisp green salad with a sharp vinaigrette helps cut through the richness of the cheese. It creates a balanced meal that feels heavy and light at the same time.

If you want more easy meal inspiration, join me on Pinterest to see what I’m cooking next.

Broccoli Cheddar Soup Recipe

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• Author: Amelia Bryan
• Total Time: 34 min
• Yield: 4 servings
• Diet: Vegetarian

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Description

A rich and creamy homemade broccoli cheddar soup made with fresh vegetables and sharp cheese. Ready in just 30 minutes for a cozy dinner.

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Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken stock (or vegetable stock)
• 2 cups half-and-half
• 2 large carrots, grated (matchstick style)
• 1/2 teaspoon paprika
• 3 cups fresh broccoli florets, chopped small
• 8 oz block sharp cheddar cheese, freshly grated
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper

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Instructions

1. Melt the butter in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
2. Sprinkle the flour over the onions and garlic. Stir constantly for 1-2 minutes to cook off the raw flour taste and create a roux.
3. Slowly whisk in the chicken stock and half-and-half until smooth. Add the grated carrots and paprika. Bring to a simmer and cook for 10 minutes until slightly thickened.
4. Add the chopped broccoli florets. Simmer for another 12-15 minutes until the broccoli is tender.
5. Remove the pot from the heat. Stir in the grated cheddar cheese a handful at a time until melted and smooth. Season with salt and pepper before serving.

Notes

For a lighter version, you can substitute the half-and-half with whole milk, though the soup will be slightly less thick. If the soup is too thick for your liking, splash in a little extra stock.

• Prep Time: 12 min
• Resting Time: 5 min
• Cook Time: 22 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 8g
• Sodium: 890mg
• Fat: 32g
• Saturated Fat: 19g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 16g
• Cholesterol: 95mg

Keywords: broccoli cheddar soup recipe, easy soup recipe, homemade broccoli cheese soup, creamy vegetable soup