Broccoli Cheddar Soup Recipe

There’s nothing quite like a warm bowl of homemade soup on a chilly day, and this Broccoli Cheddar Soup Recipe is one of my all-time favorites. It’s rich, creamy, and loaded with cheesy goodness and fresh broccoli—a classic combination that feels like a comforting hug in a bowl. I love how it’s hearty enough to serve as a main dish but also easy to whip up on busy weeknights or lazy weekends.

What makes this Broccoli Cheddar Soup Recipe special is the way the flavors build layer by layer, with perfectly cooked veggies, a velvety cream base, and sharp cheddar that melts into pure magic. If you’ve been searching for a foolproof recipe that hits all the right notes, this one’s for you. Plus, it’s super forgiving so you can easily adapt it based on what you have in your fridge.

this …

Ingredients & Why They Work

Each ingredient in this Broccoli Cheddar Soup Recipe has a purpose, from building the base to adding texture and flavor. Here’s why I love these particular items and a couple of tips on picking them.

• Salted Butter: Acts as the fat for sautéing and adds a subtle salty richness.
• Yellow Onion: Gives sweetness and depth once gently caramelized.
• Garlic Cloves: Adds aromatic warmth without becoming overpowering when cooked just right.
• Carrots: Provide a hint of natural sweetness and color contrast.
• All Purpose Flour: Essential for thickening the soup into that luscious, spoon-coating consistency.
• Chicken Broth: Use a good-quality broth or homemade for real depth—vegetarians can swap for vegetable broth and still get great flavor.
• Heavy Cream: Makes the soup silky and indulgent; half and half or whole milk can be used but won’t be as thick.
• Fresh Broccoli: Choose tight, firm florets for the best texture and bright color.
• Sharp Cheddar Cheese: Freshly grated is key to a smooth melt and sharp flavor punch.
• Lawry’s Seasoning Salt: Adds a balanced but distinct seasoning base—feel free to use your favorite blend.
• Paprika: Brings a mild earthiness and lovely color.
• Black Pepper: Freshly cracked is best for a bright heat.
• Nutmeg: Just a pinch adds warmth and complexity without being noticeable.

Tweak to Your Taste

I often like to mix things up with this Broccoli Cheddar Soup Recipe depending on my mood or what I have on hand. It’s such a flexible base that welcomes creativity, so don’t hesitate to make it your own!

• Variation: Adding a bit of sharp white cheddar alongside orange cheddar gives an extra tangy kick I really enjoy on cooler days.
• Dietary Swap: For a lighter version, I sometimes use half and half instead of heavy cream—it’s less rich but still satisfying for lunch.
• Seasonal Twist: Sometimes I toss in a handful of sautéed mushrooms or roasted red peppers for a fun seasonal twist.
• Spice it Up: If you like a little heat, a pinch of cayenne or some hot sauce stirred in at the end livens things up beautifully.

Step-by-Step: How I Make Broccoli Cheddar Soup Recipe

Step 1: Sauté the Aromatics

I start by melting the salted butter in a large pot over medium heat—this is the flavor foundation. Once melted, I add the diced yellow onion and season it with Lawry’s seasoning salt, paprika, black pepper, and a pinch of nutmeg. Cooking it for about 5 minutes until the onion becomes translucent really brings out its sweetness. Then I toss in the minced garlic and sauté just until fragrant, about 2 minutes—watch closely so it doesn’t burn; garlic turns bitter if overcooked.

Step 2: Build Body with Carrots and Flour

Next up, I add in the shredded carrots for a hint of natural sweetness and color. Stir them around for a minute before sprinkling in the flour. This is your thickening agent, so let it cook down for 2-3 minutes while stirring constantly—this cooks out the raw flour taste and prevents lumps later.

Step 3: Pour in the Liquids and Simmer

Now comes the comforting part: adding the chicken broth followed by the heavy cream. I stir the mixture well and raise the heat until it comes to a gentle boil, then toss in the fresh broccoli. Cover with a lid and simmer for about 15 minutes, stirring occasionally. You’ll start to notice the soup thickening and the broccoli turning tender but still holding its shape.

Step 4: Melt in the Cheese and Finish

Once the broccoli is perfectly soft—not mushy!—I turn the heat down to low, add the sharp cheddar cheese, and stir until it melts completely into that silky soup base. Take a taste and adjust salt and pepper as needed. I find this final step is where all the flavors really come together, sealing the deal on a rich and satisfying bowl.

How to Serve Broccoli Cheddar Soup Recipe

Garnishes

I usually sprinkle a little extra sharp cheddar on top when serving, sometimes with a handful of crispy crumbled bacon or chopped green onions for some crunch and fresh bite. A dollop of sour cream or a few drops of hot sauce are other favorites—I find these add a lovely contrast to the creamy soup.

Side Dishes

This Broccoli Cheddar Soup Recipe pairs beautifully with crusty bread or a warm buttered baguette to soak up every last spoonful. For something lighter, a crisp side salad balances the richness perfectly. When I want a heartier meal, I serve it alongside grilled cheese sandwiches—childhood comfort all over again!

Creative Ways to Present

For dinner parties or special occasions, I love serving this soup inside mini bread bowls. It’s visually impressive and adds an extra edible element. You can also drizzle with a swirl of pesto or a little browned butter with sage leaves on top for a gourmet touch that gets compliments every time.

Make Ahead and Storage

Storing Leftovers

I store leftover broccoli cheddar soup in airtight containers in the fridge for up to 4 days. Give it a good stir before reheating since the cheese can settle or separate slightly, but it recovers beautifully once warmed gently on the stove.

Freezing

This soup freezes well, although the texture can change a bit due to the cream and cheese. I like to freeze in portion-sized containers, then thaw overnight in the fridge before reheating slowly. Stirring while warming helps regain the creamy consistency you love.

Reheating

I always reheat this Broccoli Cheddar Soup Recipe gently on the stovetop over low heat, stirring often. If it seems too thick, I add a splash of broth or milk to loosen it up. Avoid microwaving at high heat to prevent curdling or separating.

FAQs

Final Thoughts

This Broccoli Cheddar Soup Recipe is one of those kitchen treasures I always come back to. It’s comforting, delicious, and genuinely simple to make, even on busy days when you want something homemade but fuss-free. I hope you’ll enjoy making it as much as I do—grab your favorite pot, shred that sharp cheddar, and treat yourself to a bowl of cozy goodness that tastes like pure love.

Print