If you’re craving a comforting bowl that perfectly balances creamy richness with fresh, green vibrancy, this Broccoli Cheddar Soup Recipe is exactly what you need. It’s the kind of soup that wraps you in warmth, with tender broccoli florets swimming in a luscious cheddar-infused broth, making each spoonful a cozy hug. Whether it’s a chilly evening or you simply want a soul-satisfying lunch, this soup hits all the right notes with its velvety texture, cheesy depth, and just enough bite from the broccoli. Trust me, once you make this recipe, it’ll quickly become a favorite you’ll turn to again and again.
Ingredients You’ll Need
The magic of this Broccoli Cheddar Soup Recipe starts with simple, wholesome ingredients. Each one plays a vital role, creating a beautiful balance of flavors and textures — from the sweetness of the onions and celery to the sharpness of the cheddar cheese and the freshness of broccoli.
- Unsalted butter: Gives a rich, creamy base and helps sweat the aromatics perfectly without adding extra salt.
- Onion: Adds subtle sweetness and depth when gently cooked until translucent.
- All-purpose flour: Acts as the thickening agent to give your soup that luxurious texture.
- Chicken stock: Brings a savory backbone, amplifying the overall flavor.
- Celery stalk: Offers a mild aromatic crunch that brightens the soup.
- Broccoli: The star vegetable, providing color, nutrition, and hearty bite.
- Whole milk: Makes the soup creamy and smooth without overpowering the broccoli.
- Shredded cheddar cheese: Infuses the soup with sharp, melty goodness that cheese lovers dream of.
- Salt and pepper: Essential for seasoning and bringing all the flavors together harmoniously.
- Toasted sliced baguette (optional): Perfect for dipping and adding a satisfying crunch alongside your soup.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Melt the Butter and Sweat the Onion
Start by placing a large pot over medium heat and gently melting the unsalted butter. Once melted, add the chopped onion and cook slowly until it becomes translucent and soft. This step is crucial because it builds the soup’s foundational flavor without overwhelming the delicate broccoli.
Step 2: Whisk in the Flour
Next, sprinkle in the all-purpose flour and whisk it constantly for about 2 minutes. This cooks out the raw flour taste and begins to thicken the soup, ensuring it will have a beautifully silky texture once the liquids are added.
Step 3: Add the Chicken Stock and Season
Pour in the chicken stock, stirring as you go, then season generously with salt and pepper. This step brings in the savory base and wakes up the other ingredients. It’s okay to be generous with seasoning here to make sure every spoonful pops with flavor.
Step 4: Simmer with Celery and Broccoli
Add the finely diced celery and bite-sized chopped broccoli to the pot. Bring everything to a gentle boil, then reduce the heat to medium-low. Let the soup simmer until the vegetables are tender but still vibrant green, about 15 minutes. This simmering melds the flavors without turning the broccoli into mush.
Step 5: Stir in Milk and Thicken
Pour in the whole milk and continue simmering the soup for 2 to 3 more minutes. This enriches the soup and helps it thicken enough so it will coat the back of a spoon—a classic sign that the perfect creamy consistency has been reached.
Step 6: Melt in the Cheddar Cheese
Remove the pot from heat, then gradually stir in the shredded cheddar cheese a handful at a time. Wait for each addition to melt fully before adding more to create a smooth, creamy soup that’s bursting with cheesy flavor. This step is where the soup transforms into the comforting staple you’re aiming for.
Step 7: Final Seasoning and Serve
Taste your soup and adjust the seasoning with salt and pepper if needed. Top with extra shredded cheddar cheese right before serving for that irresistible cheesy finish.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
A sprinkle of shredded cheddar cheese on top is a classic choice, but you can also add crispy bacon bits or chopped fresh herbs like chives or parsley for a burst of color and texture. A dollop of sour cream can add tanginess that complements the richness.
Side Dishes
This soup pairs beautifully with toasted sliced baguette or crusty bread to soak up every last drop. For a heartier meal, serve it alongside a crisp green salad or a simple grilled cheese sandwich for that nostalgic, all-American combo.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or mini pumpkins during colder months. You can also drizzle a little hot sauce or swirl in some pesto for added flavor surprises that keep each bowl exciting.
Make Ahead and Storage
Storing Leftovers
This Broccoli Cheddar Soup Recipe keeps wonderfully in the fridge for up to 3 days when stored in an airtight container. The flavors actually deepen overnight, making leftovers even more delicious the next day.
Freezing
If you want to save some for later, freeze the soup in individual portions. Keep in mind that the milk and cheese might slightly separate upon thawing, but a gentle whisk or blend usually brings the soup back to its creamy glory.
Reheating
Reheat gently over low heat on the stove, stirring frequently to prevent scorching. Adding a splash of milk or stock can help restore the perfect creamy texture as it warms through.
FAQs
Can I use vegetable broth instead of chicken stock?
Absolutely! Vegetable broth works wonderfully if you want a vegetarian version or just prefer a lighter flavor. It lets the broccoli and cheddar shine without the richness of chicken stock.
What type of cheddar cheese is best for this soup?
A sharp or extra-sharp cheddar provides the best flavor punch, but you can use mild cheddar if you prefer a gentler, creamier taste. Just make sure to use freshly shredded cheese for smooth melting.
Is it possible to make this soup dairy-free?
You can swap out the milk and cheddar for dairy-free alternatives, like almond milk and vegan cheese. The texture and flavor will differ, but it’s a great option if you’re avoiding dairy.
Can I add other vegetables to the soup?
Definitely! Carrots, cauliflower, or even peas can be added to boost the nutritional value and flavor variety. Just adjust cooking times to make sure everything cooks evenly.
How thick should the soup be?
It should be creamy enough to coat the back of a spoon but still pourable. If it gets too thick, add a little extra milk or stock until it reaches your preferred consistency.
Final Thoughts
This Broccoli Cheddar Soup Recipe is pure comfort in a bowl, blending simple ingredients into a dish that always feels like a warm embrace. Whether you’re cooking for your family or just treating yourself, it’s easy to make and impossible not to love. Dive in and enjoy the cozy, cheesy goodness—you won’t regret it!
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Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A rich and comforting Broccoli Cheddar Soup made with tender broccoli, sharp cheddar cheese, and a creamy base, perfect for a cozy meal. This classic soup combines sautéed onions, celery, and broccoli simmered in chicken stock and milk, then enriched with melted cheddar cheese for a velvety texture and delicious flavor.
Ingredients
Main Ingredients
- 5 tbsp unsalted butter
- ½ onion, chopped
- â…“ cup all-purpose flour
- 2 cups chicken stock
- 1 celery stalk, finely diced
- 2½ cups broccoli, chopped into bite-sized pieces
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
For Garnish
- Shredded cheddar cheese
- Toasted sliced baguette
Instructions
- Melt Butter: Place a large pot over medium heat and melt the butter, preparing the base for the soup.
- Sauté Onions: Add the chopped onion to the melted butter and sweat for about 5 minutes until they become translucent and soft, releasing their sweetness.
- Add Flour: Whisk in the all-purpose flour and cook for approximately 2 minutes to form a roux, which will help thicken the soup.
- Incorporate Stock and Season: Gradually stir in the chicken stock, mixing it well with the roux, then season generously with salt and pepper to build flavor.
- Add Vegetables and Simmer: Add the finely diced celery and chopped broccoli, bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer gently for about 15 minutes until the vegetables are tender.
- Add Milk and Thicken: Stir in the whole milk and keep the soup simmering for an additional 2 to 3 minutes until it thickens enough to coat the back of a wooden spoon, creating a creamy texture.
- Incorporate Cheese: Remove the pot from heat and gradually stir in the shredded cheddar cheese in small handfuls, allowing each addition to melt fully before adding more for a smooth, cheesy finish.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, topped with extra shredded cheddar cheese and toasted sliced baguette on the side.
Notes
- For a smoother texture, you can blend the soup partially or fully before adding the cheese.
- Substitute vegetable stock to make it vegetarian-friendly.
- Use sharp cheddar for a more pronounced cheese flavor.
- Serve with crusty bread or crackers for a filling meal.
