When the weather turns chilly, few things are as comforting as a warm bowl of Creamy Broccoli Cheddar Soup. This classic soup is rich, velvety, and packed with flavor from tender broccoli, sautéed onions, and sharp cheddar cheese. It’s the perfect balance of creamy and hearty, and it tastes even better than restaurant versions. I made this on a rainy afternoon once, served it with crusty bread, and it instantly became a family favorite. The best part? It comes together easily in one pot and makes a satisfying meal all on its own.
Why You’ll Love This Recipe
This Creamy Broccoli Cheddar Soup is the definition of cozy comfort food. It’s loaded with wholesome vegetables and creamy, cheesy goodness that warms you from the inside out. You’ll love that it’s quick to make—ready in about 30 minutes—and uses simple ingredients you likely already have. It’s also easy to customize: make it lighter, thicker, or even vegetarian depending on your preference. Whether you serve it as a starter, a side, or a main course, this soup is always a hit.
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Creamy Broccoli Cheddar Soup – The Ultimate Comfort in a Bowl
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Creamy Broccoli Cheddar Soup is a rich, velvety comfort soup loaded with tender broccoli, sharp cheddar cheese, and a smooth, flavorful cream base. It’s a cozy classic that’s perfect for chilly days — hearty, delicious, and easy to make at home.
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups half-and-half or whole milk
- 4 cups fresh broccoli florets, chopped
- 1 cup shredded carrots
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- 2 cups sharp cheddar cheese, shredded
- ½ cup Parmesan cheese (optional, for extra flavor)
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until soft and translucent, about 4 minutes. Add garlic and cook for another 30 seconds until fragrant.
- Whisk in flour and cook for 1 minute to form a roux, stirring constantly.
- Slowly pour in the chicken broth while whisking to avoid lumps. Then add the half-and-half and stir to combine.
- Add broccoli, carrots, salt, pepper, and nutmeg. Bring to a simmer and cook for 10–15 minutes, until the vegetables are tender.
- Use an immersion blender to blend part of the soup until creamy, leaving some broccoli chunks for texture (or transfer half to a blender and return to the pot).
- Reduce heat to low and stir in cheddar and Parmesan cheese until melted and smooth. Do not boil after adding cheese to prevent curdling.
- Taste and adjust seasoning as needed. Serve hot, topped with extra cheese or croutons if desired.
Notes
- Use freshly shredded cheese for the smoothest melt — pre-shredded cheese may cause graininess.
- For a thicker soup, simmer longer or add an extra tablespoon of flour when making the roux.
- Make it vegetarian by using vegetable broth and skipping Parmesan if preferred.
- Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Broccoli – Fresh or frozen broccoli florets work perfectly. They add texture, nutrition, and vibrant green color.
Butter – Forms the base of the roux and adds rich flavor to the soup.
Onion – Adds a subtle sweetness and depth of flavor when sautéed.
Garlic – Enhances the savory, aromatic flavor of the soup.
All-purpose flour – Used to thicken the soup, giving it that luscious, creamy texture.
Chicken broth or vegetable broth – Provides the savory base; use vegetable broth for a vegetarian version.
Heavy cream or half-and-half – Creates a rich, velvety finish and balances the sharpness of the cheese.
Cheddar cheese – Sharp cheddar melts beautifully and gives the soup its signature flavor.
Carrots – Add sweetness, color, and texture to the soup.
Salt and black pepper – Simple seasoning that enhances all the flavors.
Paprika or nutmeg (optional) – Adds a subtle warmth and depth to the creamy base.
Directions
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for about 4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Sprinkle in the flour and stir continuously for 1–2 minutes to form a smooth roux.
Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Once combined, pour in the heavy cream and bring the mixture to a gentle simmer. Add the chopped broccoli and shredded carrots, stirring well. Cover and let simmer for 10–12 minutes, or until the vegetables are tender.
Reduce the heat to low and gradually stir in the shredded cheddar cheese until melted and smooth. Season with salt, pepper, and a pinch of paprika or nutmeg if desired. If you prefer a smoother texture, blend part of the soup with an immersion blender, leaving some broccoli pieces for texture.
Serve warm with extra cheddar on top, a sprinkle of black pepper, and a side of crusty bread or garlic toast.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people. Preparation takes 10 minutes, and cooking time is 20 minutes, for a total of 30 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat, stirring frequently. Avoid boiling to prevent the cheese from separating. This soup can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating.
Variations and Customizations
Bacon Broccoli Cheddar Soup – Add crispy bacon bits for a smoky, savory kick.
Vegetarian Version – Use vegetable broth and skip the bacon for a meat-free meal.
Lighter Version – Substitute half the cream with milk or use evaporated milk for a lower-fat option.
Spicy Twist – Stir in a pinch of cayenne pepper or red pepper flakes for heat.
Extra Cheesy – Mix in a blend of cheddar and Monterey Jack or Gruyère for more depth.
Cauliflower Blend – Replace part of the broccoli with cauliflower for a milder, creamier version.
Low-Carb Option – Skip the flour and use a bit of cream cheese to thicken instead.
Herb Infusion – Add a sprinkle of thyme or parsley for a fresh, earthy note.
Broccoli Cheddar Bread Bowl – Serve the soup in a hollowed-out bread loaf for a fun presentation.
Loaded Broccoli Soup – Top with shredded cheese, sour cream, and green onions for a loaded baked potato vibe.
FAQs
Can I use frozen broccoli?
Yes, frozen broccoli works perfectly—just reduce the cooking time slightly.
Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth.
How do I prevent the cheese from clumping?
Add the cheese off the heat and stir gradually for a smooth, creamy texture.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts more smoothly without added starches.
How do I thicken the soup without flour?
Use a bit of cream cheese or blend some of the soup for a naturally thicker texture.
Can I freeze this soup?
Yes, but note that cream-based soups may slightly separate when reheated—stir well before serving.
What can I serve with this soup?
Crusty bread, a green salad, or grilled cheese sandwiches make perfect pairings.
Can I add protein to it?
Yes, add diced cooked chicken or ham for a heartier meal.
What kind of cheese works best?
Sharp cheddar offers bold flavor, but medium or mild cheddar also works well.
Can I use milk instead of cream?
Yes, but the soup will be slightly lighter in texture and flavor.
Conclusion
Creamy Broccoli Cheddar Soup is the ultimate comfort dish—rich, cheesy, and brimming with cozy flavor. It’s easy enough for a weeknight meal yet impressive enough to serve guests. With its perfect balance of creamy texture and cheesy depth, it’s no wonder this soup has become a classic. Serve it with warm bread or a salad, and you’ll have a satisfying, wholesome meal that everyone will love.
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