There’s nothing quite as comforting as a warm, creamy bowl of broccoli cheddar soup on a chilly day. Rich, velvety, and loaded with the perfect blend of sharp cheddar cheese and fresh vegetables, this soup is a hearty and satisfying meal. The creamy texture, paired with tender broccoli and carrots, creates a perfect balance of flavors. Whether you’re looking for a cozy dinner or a delicious starter for a larger meal, this broccoli cheddar soup is sure to hit the spot. It’s easy to make with simple ingredients, and the result is a rich, cheesy, and comforting bowl of goodness that everyone will love. Plus, it’s a great way to sneak in some veggies while indulging in a savory treat.

Why You’ll Love This Recipe

1. Creamy and Comforting

The creamy texture of the soup is thanks to a combination of butter, flour, and half-and-half, which creates a smooth, velvety base that perfectly complements the sharp cheddar.

2. Simple Ingredients

With just a few basic ingredients like broccoli, carrots, cheddar cheese, and a few seasonings, this soup is quick to make and requires minimal effort.

3. Customizable

While this recipe is delicious on its own, it can be easily adjusted. You can add extra vegetables like cauliflower or spinach, or even mix in some cooked chicken for added protein.

4. Perfect for Meal Prep

This soup stores beautifully, making it an ideal option for meal prep. It also freezes well, so you can enjoy it for several days or weeks to come.

5. Great for All Ages

The mild and creamy flavor is kid-friendly, while the addition of cheddar cheese provides a rich, savory depth that adults will love as well.

Ingredients

Butter (1 Tbsp)
Yellow onion (1 medium, finely chopped)
Salted butter (¼ cup)
All-purpose flour (¼ cup)
Chicken broth (2 cups)
Half and half (2 cups)
Fresh broccoli (12 oz, roughly chopped)
Carrots (2, peeled and chopped)
Kosher salt (½ tsp)
Paprika (¼ tsp)
Garlic powder (¼ tsp)
Dry mustard (¼ tsp, or ½ tsp regular mustard)
Black pepper (¼ tsp)
Cheddar cheese (2 cups, shredded)

Variations

Add Potatoes: For a heartier soup, add peeled and diced potatoes to the mix. They’ll absorb the flavor and add extra creaminess when blended.
Swap the Cheese: Try swapping out cheddar for Gruyère, Monterey Jack, or a blend of cheeses for a different flavor profile.
Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to give the soup a little kick.
Vegan Version: Use dairy-free butter, almond milk, and vegan cheese to make this soup vegan-friendly.
Add Bacon: Crispy bacon bits can be added as a topping or mixed in for an extra savory crunch.

How to Make the Recipe

Step 1: Sauté the Onion

In a large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until the onion becomes translucent and fragrant.

Step 2: Make the Roux

Add ¼ cup of salted butter to the pot with the onions and allow it to melt. Once melted, stir in the ¼ cup of flour to create a roux. Cook for 2-3 minutes, stirring constantly, to remove the raw flour taste.

Step 3: Add Broth and Half-and-Half

Slowly whisk in the chicken broth and half-and-half, making sure to stir continuously to avoid lumps. Bring the mixture to a gentle simmer, stirring occasionally.

Step 4: Add the Vegetables

Add the chopped broccoli and carrots to the pot. Season with kosher salt, paprika, garlic powder, dry mustard, and black pepper. Stir to combine, then cover the pot and let it simmer for 10-15 minutes, or until the vegetables are tender.

Step 5: Blend the Soup

Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return to the pot. If you prefer a chunkier texture, blend only half of the soup.

Step 6: Add the Cheese

Once the soup is blended to your desired consistency, stir in the shredded cheddar cheese until it melts into the soup, creating a creamy, cheesy base. Taste and adjust the seasoning as needed.

Step 7: Serve

Serve the soup hot, garnished with extra cheddar cheese, fresh herbs, or a drizzle of cream if desired.

Tips for Making the Recipe

For a Thicker Soup: If you prefer a thicker soup, reduce the amount of chicken broth or simmer the soup longer to allow it to reduce.
Blend Half for Texture: If you like some texture in your soup, blend only half of the vegetables and leave the rest whole.
Use Fresh Broccoli: Fresh broccoli works best in this recipe, as frozen broccoli can have a different texture when cooked.
Adjust Cheese Amount: Feel free to adjust the amount of cheddar cheese based on how cheesy you like your soup. You can also add other cheeses to enhance the flavor.
Garnish Ideas: Top the soup with croutons, a sprinkle of paprika, or crispy bacon bits for added texture and flavor.

How to Serve

This creamy broccoli cheddar soup is perfect on its own for a light lunch or dinner. You can serve it with a side of crusty bread or grilled cheese sandwiches for a classic and comforting meal. It’s also an excellent starter for a larger meal, especially with a fresh salad or roasted vegetables on the side. For added flavor, drizzle a bit of heavy cream or top with additional shredded cheddar cheese before serving.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat over low heat on the stovetop, stirring occasionally to ensure the soup doesn’t burn. Add a splash of milk or half-and-half if it thickens too much during storage.

Freezing

This soup freezes well, so it’s a great option for meal prep. Let the soup cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, let it thaw overnight in the refrigerator and heat on the stove until warmed through.

Reheating

Reheat the soup on the stovetop over low heat. Stir occasionally to prevent the soup from sticking to the bottom of the pot. You may need to add a splash of milk or cream to return the soup to its original creamy consistency.

FAQs

1. Can I use frozen broccoli?

Yes, frozen broccoli can be used, but fresh broccoli will yield the best texture and flavor.

2. Can I make this soup vegetarian?

Yes, substitute vegetable broth for the chicken broth to make this soup vegetarian-friendly.

3. Can I make this soup ahead of time?

Yes, this soup stores well in the fridge for up to 4 days or can be frozen for up to 3 months.

4. Can I add more cheese?

Absolutely! You can add more cheese for a richer, cheesier soup. Try adding some Gruyère, Monterey Jack, or even cream cheese.

5. How can I make this soup spicy?

Add a pinch of cayenne pepper or hot sauce for some heat.

6. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker by sautéing the onions and making the roux first, then adding all the ingredients to the slow cooker and cooking on low for 4-6 hours.

7. Is there a way to make this soup lighter?

Use skim milk instead of half-and-half, and reduce the amount of cheese for a lighter version of the soup.

8. Can I add other vegetables?

Yes, you can add other vegetables like cauliflower, peas, or corn for added flavor and texture.

9. Can I use pre-shredded cheese?

While pre-shredded cheese is convenient, freshly shredded cheese melts better and creates a creamier texture in the soup.

10. Can I blend the soup to make it smoother?

Yes, blending the soup will give it a smoother texture, but if you prefer a chunkier soup, you can leave some vegetables whole.

Conclusion

This creamy broccoli cheddar soup is the perfect dish for cozy nights and chilly days. With its rich, velvety texture, and delicious cheesy flavor, it’s sure to become a favorite in your recipe collection. Easy to make, full of comforting ingredients, and customizable to suit your tastes, this soup is the ultimate meal for satisfying your cravings. Enjoy it on its own, or pair it with a sandwich or salad for a complete, satisfying meal.