Easy Broccoli Soup
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Easy Broccoli Soup
This broccoli cheddar soup is the ultimate comfort food, made from scratch with fresh broccoli florets and sharp cheddar cheese. It comes together in just 40 minutes and delivers a luxuriously creamy texture that is both wholesome and deeply satisfying. Perfect for a cozy weeknight dinner or a simple lunch that feels special.
I’ve held a special place in my heart for a good, creamy soup since my first taste of proper French potage. This recipe for broccoli cheddar soup is my American homage to that tradition, a dish that bridges the gap between elegant and everyday. I love serving it on chilly evenings with a side of crusty bread, or pairing it with a lighter salad for a complete meal. For a beautifully contrasting soup course, it pairs wonderfully with our bright and herbaceous roasted basil tomato soup.
When I’m craving a different creamy vegetable option, I often turn to my potato leek soup, which has a similar velvety texture but a more delicate, savory flavor profile. Both are staples in my recipe rotation for their ability to warm you from the inside out.
Four Reasons to Make This Soup Tonight
- Incredibly Creamy Texture: The combination of a simple roux and a final swirl of heavy cream creates a velvety, luxurious base.
- Quick and Easy: From chopping to serving, this homemade comfort food is ready in about 40 minutes.
- Family-Friendly Favorite: Its rich, cheesy flavor is a guaranteed hit with both kids and adults alike.
- Perfect for Meal Prep: This soup stores and reheats beautifully, making weekday lunches effortless.
What You’ll Need for Perfect Broccoli Cheddar Soup
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Unsalted Butter: Creates the base for the roux and allows you to control the salt level.
- Yellow Onion & Garlic: These aromatics build a savory foundation for the soup’s flavor.
- All-Purpose Flour: Essential for thickening the soup into a creamy consistency.
- Chicken Broth & Whole Milk: The liquid base that provides depth and richness.
- Broccoli Florets: Use fresh broccoli for the best texture and bright green color.
- Grated Carrot: Adds a subtle sweetness and a pop of color.
- Dry Mustard Powder & Smoked Paprika: These spices enhance the cheese flavor and add complexity.
- Sharp Cheddar Cheese: Freshly grate your own cheese for the creamiest melt.
- Heavy Cream: Stirred in at the end for ultimate richness.
Homemade Broccoli Cheddar Soup
Creamy homemade broccoli cheddar soup ready in 40 minutes. Perfect comfort food with sharp cheddar, fresh broccoli, and a rich, velvety texture your family will love.
Equipment
- Dutch oven or heavy-bottomed pot
- knife
- cutting board
- measuring cups
- measuring spoons
- whisk
- grater
- blender
Ingredients
- 1/4 cup unsalted butter
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 1 1/2 pounds broccoli florets chopped into small pieces
- 1 large carrot finely grated
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 8 ounces sharp cheddar cheese freshly grated
- 1/2 cup heavy cream
- Kosher salt to taste
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until the garlic is fragrant.
- Sprinkle the flour over the onion and garlic mixture and cook for 1 minute, stirring constantly to form a paste-like roux that coats the vegetables.
- Gradually pour in the chicken broth and milk while whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer, then stir in the chopped broccoli, grated carrot, mustard powder, pepper, and smoked paprika.
- Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the broccoli is very tender when pierced with a fork.
- Carefully transfer about half of the soup to a blender. Blend until smooth, then return the blended soup to the pot.
- Turn off the heat and stir in the grated cheddar cheese and heavy cream until the cheese is completely melted and the soup is smooth and creamy. Season with kosher salt to taste before serving.
Notes
Alternatively, use an immersion blender directly in the pot to partially blend the soup until it reaches your desired consistency.
Simple Ways to Customize This Soup
- Extra Cheesy Version: Add an additional cup of grated cheddar or a mix of gruyère for a deeper flavor.
- Add Protein: Stir in diced, cooked chicken or turkey for a more substantial meal.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce with the other seasonings.
My Best Tips for a Perfectly Creamy Soup
- Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
- Don’t Rush the Roux: Cook the flour and butter for a full minute to remove the raw flour taste.
- Control the Creaminess: For a smoother soup, blend the entire batch, or leave it chunkier by blending less.
- Low and Slow for Melting: Always turn off the heat before adding the cheese to prevent it from separating. For more comforting soup ideas, check out our hearty vegetable beef soup.
How to Keep Your Broccoli Cheddar Soup Fresh
- Store: Cool completely and keep in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze without the cream and cheese for best results; store in a freezer-safe container for up to 3 months.
- Reheat: Gently warm on the stove over low heat, stirring occasionally, until heated through.
- Make-Ahead Tip: You can chop the vegetables a day in advance to make the cooking process even faster.
Frequently Asked Questions
Can I use frozen broccoli in broccoli cheddar soup?
Yes, you can use frozen broccoli. There’s no need to thaw it, just add it directly to the pot. You may need to increase the simmering time by a few minutes until the broccoli is tender.
How do you keep broccoli cheddar soup from being grainy?
The key is to use freshly grated cheese, as pre-shredded varieties contain starches that can cause graininess. Also, make sure to add the cheese after turning off the heat and stir until just melted.
What can I use instead of heavy cream?
For a lighter version, you can substitute half-and-half or whole milk for the heavy cream. The soup will be slightly less rich but still deliciously creamy.
Can I make broccoli cheddar soup in a slow cooker?
Absolutely. Sauté the onions first, then add all ingredients except the cheese and cream to the slow cooker. Cook on low for 4-6 hours, then stir in the dairy at the end. If you enjoy hands-off recipes, our ginger chicken soup is another great option.
More Cozy Soup Recipes You’ll Love
- Creamy Potato Soup
- Creamy Roasted Cauliflower Soup
- Creamy Wild Rice Soup
- Brussels Sprouts Cheddar Soup
Why This Broccoli Cheddar Soup Is a Weeknight Winner
With its velvety texture and rich, cheesy flavor, this homemade soup is the answer to a busy day. It’s incredibly simple to prepare from scratch yet feels like a truly special meal. I hope it becomes a cherished comfort food in your home, just as it is in mine.
