Zesty Broccoli Cheddar Soup Recipe

There is something instantly calming about a pot of soup bubbling gently on the stove after a long day. I rely on this Broccoli Cheddar Soup whenever I need a meal that feels like a warm hug.

The combination of sharp cheese and fresh vegetables creates a rich flavor profile without requiring hours of simmering. I love that I can have a wholesome dinner on the table in about thirty minutes.

What Makes This Broccoli Cheddar Soup So Special

Many cream soups rely heavily on processed ingredients, but this recipe focuses on fresh vegetables and honest cooking techniques. The result is a vibrant flavor that canned versions simply cannot match.

I use extra sharp cheddar to cut through the richness of the cream, ensuring every spoonful is balanced rather than heavy. This Broccoli Cheddar Soup stays smooth and velvety without becoming gloopy.

Even the picky eaters in my house ask for seconds because the broccoli cooks down until it is perfectly tender. It is a fantastic way to get extra vegetables into a meal without a battle.

If this dish hit the spot, you’ll want to try my Zesty Slow Cooker Beef Stew next, plus the Hearty Chicken and Rice Soup delivers the same bold flavors. Both recipes bring that essential warmth to your kitchen table.

Everything You Need for Perfect Broccoli Cheddar Soup

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

• Unsalted butter: This forms the base of the roux and adds a rich, nutty undertone to the soup.
• Yellow onion: Finely chopped onion provides a savory depth that disappears into the background as it cooks.
• Carrots: I prefer grating these myself for sweetness and a bright pop of orange color throughout the bowl.
• All-purpose flour: This thickens the liquid just enough to create a creamy consistency without making it paste-like.
• Chicken stock: Use a high-quality stock for the best flavor foundation, or vegetable broth to keep it vegetarian.
• Fresh broccoli: Cut the florets into small pieces so they soften quickly and distribute evenly.
• Whole milk and half-and-half: A mix of these two dairy products offers the perfect balance of richness.
• Sharp cheddar cheese: Grate a block of cheese manually for the smoothest melt and strongest flavor punch.
• Salt and pepper: Essential seasonings that wake up all the other flavors in the pot.
• Paprika: A small pinch adds a subtle warmth and nice color to the finished dish.

My Method for Perfect Broccoli Cheddar Soup

Let’s get cooking!

1. Start by melting the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté them until they become translucent and soft, which usually takes about four to five minutes. Stir in the grated carrots and cook for another two minutes to release their sweetness. You want the vegetables to be tender but not browned, as this keeps the final color of your Broccoli Cheddar Soup bright and appealing.
2. Sprinkle the flour over the softened vegetables and stir constantly for about one minute to cook off the raw flour taste. This step creates the roux that will thicken the soup later. Slowly pour in the chicken stock while whisking continuously to prevent any lumps from forming. The mixture should be smooth and slightly thickened before you move on to the next step.
3. Add the chopped broccoli florets along with the salt, pepper, and paprika to the pot. increased the heat slightly to bring the mixture to a simmer, then reduce it to low and cover the pot partially. Let the soup simmer gently for about 15 to 20 minutes, or until the broccoli is completely tender when pierced with a fork. Checking the texture of the broccoli now ensures you don’t end up with crunchy vegetables in your creamy soup.
4. Pour in the milk and half-and-half, allowing the soup to warm through without coming to a boil. Remove the pot from the heat completely before stirring in the grated cheddar cheese a handful at a time. Stirring the cheese in off the heat prevents it from seizing or becoming oily, resulting in a perfectly smooth, luxurious texture. Taste the soup and add a pinch more salt or pepper if needed before serving warm.

My Best Tips for Perfect Broccoli Cheddar Soup

Always grate your cheese from a block instead of buying pre-shredded bags to ensure the smoothest melt. Pre-shredded cheese contains anti-caking agents that can make your Broccoli Cheddar Soup grainy or gritty.

Chop the broccoli florets into small, bite-sized pieces so they cook evenly and fit easily on a spoon. I like to include some of the peeled stems for extra crunch and sweetness.

Keep the heat low when adding the dairy and cheese to prevent the mixture from separating or curdling. A gentle heat ensures the texture remains silky and luxurious right until serving.

How I Like to Serve This Broccoli Cheddar Soup

A crusty baguette or a hollowed-out bread bowl makes the ultimate vessel for this rich Broccoli Cheddar Soup. The bread soaks up the creamy broth and adds a delightful texture contrast.

Serve this alongside a crisp green salad with a sharp vinaigrette to balance the richness of the cheese. It creates a well-rounded meal that feels satisfying without being too heavy.

I love seeing you make these recipes, so be sure to tag me on Pinterest when you share your photos! I appreciate every follow and comment.

Creamy Broccoli Cheddar Soup

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• Author: Amelia Bryan
• Total Time: 40 min
• Yield: 4 servings
• Diet: Vegetarian

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Description

A rich and comforting homemade soup packed with fresh broccoli, carrots, and sharp cheddar cheese. It is ready in just over 30 minutes.

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Ingredients

• 4 cups fresh broccoli florets, chopped small
• 2 cups chicken stock (or vegetable broth)
• 1/4 cup unsalted butter
• 1 medium yellow onion, chopped
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 1 cup whole milk
• 8 oz sharp cheddar cheese, freshly grated
• 1 1/2 cups carrots, matchstick or grated
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onions and cook until softened and translucent, about 5 minutes. Add the carrots and cook for another 2 minutes.
2. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Gradually whisk in the chicken stock until smooth.
3. Add the chopped broccoli, paprika, salt, and pepper. Bring to a simmer, then reduce heat to low and cover. Cook for 15-20 minutes until the broccoli is very tender.
4. Stir in the milk and half-and-half. warm through gently but do not boil. Remove from heat and stir in the grated cheese until melted and smooth. Serve immediately.

Notes

For a smoother soup, you can use an immersion blender to puree half of the soup before adding the cheese.

• Prep Time: 15 min
• Resting Time: 5 min
• Cook Time: 25 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 8g
• Sodium: 890mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 85mg

Keywords: broccoli cheddar soup, creamy vegetable soup, cheesy soup, easy dinner, homemade soup