There’s something about this Broccoli Cheddar Soup Recipe that feels like a warm hug in a bowl—creamy, comforting, and full of cheesy goodness. Whether you’re craving an easy weeknight dinner or a cozy fall recipe treat, this homemade, vegetarian-friendly soup has you covered.
Why You’ll Love This Recipe
– Ready in under 30 minutes—perfect for busy weeknights.
– No fancy gadgets—just a pot and an immersion blender.
– Comfort food that’s both creamy and healthy.
– Vegetarian-friendly and naturally meatless.
– Uses simple pantry staples (no last-minute grocery run).
– Easily doubled for entertaining or meal prep.
– Customizable with extra cheese, spices, or veggies.
– Freezes beautifully for fuss-free lunches.
Ingredients
- 2 tablespoons unsalted butter (or olive oil for dairy-free)
- ½ medium yellow onion, finely diced (about ¾ cup)
- 2 cloves garlic, minced
- 1 medium carrot, peeled and diced (optional, adds sweetness)
- 2 cups broccoli florets, chopped (fresh or frozen works)
- 3 tablespoons all-purpose flour (sub gluten-free flour if needed)
- 2 cups low-sodium vegetable broth (homemade or store-bought)
- 1½ cups whole milk or half-and-half (for extra creaminess)
- 2 cups sharp cheddar cheese, shredded (Tillamook or Cabot recommended)
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- Pinch of nutmeg (optional, for a warm depth)
- 2 tablespoons fresh chives or green onions, sliced (for garnish)
Directions
- Melt the butter in a large pot over medium heat. Toss in the onion and carrot—if using—and sauté until the onion turns translucent (about 4 minutes). You want that sweet, golden edge.
- Stir in the garlic for 30 seconds, just until you can smell it—avoid browning or it’ll taste bitter.
- Sprinkle the flour over the veggies and whisk briskly to form a roux. Cook for 1–2 minutes until the mixture bubbles and turns lightly golden.
- Gradually pour in the vegetable broth, whisking constantly to prevent lumps. Then add the milk or half-and-half and bring to a gentle simmer.
- Toss in the broccoli florets, cover, and simmer for 8–10 minutes—until the broccoli is bright green and fork-tender.
- Use an immersion blender to puree half the soup for a silky-smooth base, leaving some florets whole for texture. (Tip: If you prefer a fully smooth soup, blend it all in batches in a stand blender.)
- Reduce heat to low, stir in the shredded cheddar cheese a handful at a time until melted and glossy. Add nutmeg, salt, and pepper—taste and adjust seasoning.
- Ladle into bowls, sprinkle with chives, and serve hot with crusty bread or grilled cheese on the side. You’re in for a treat!
Servings & Timing
- Serves: 6 bowls
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Stir in a swirl of pesto for a fresh, herbaceous twist.
- Swap cheddar for gruyère or smoked gouda to deepen the flavor.
- Add red pepper flakes for a subtle kick.
- Use coconut milk and nutritional yeast to make it vegan-friendly.
- Mix in spinach or kale at the end for extra greens.
Storage & Reheating
Store leftover soup in an airtight container in the fridge for up to 4 days. For longer keeps, freeze in freezer-safe bags or containers for up to 3 months.
To reheat, thaw overnight (if frozen), then warm gently on the stove over low heat, stirring in a splash of broth or milk to revive creaminess.
FAQs
Can I use frozen broccoli? Absolutely—just add it straight from the freezer to the pot and cook a minute or two longer.
Is this soup gluten-free? Not as written, but you can swap in a gluten-free all-purpose flour or cornstarch slurry.
How can I make it thicker? Simmer it down a bit longer or blend more of the broccoli until silky.
Can I prep this ahead? Yes—make the base and refrigerate up to 24 hours, then add cheese just before serving.
What’s a good side dish? Crusty sourdough, grilled cheese sandwiches, or a simple green salad all work beautifully.
How do I keep the cheese from clumping? Remove the pot from heat, then stir in cheese off-heat until smooth.
Can I add protein? Stir in cooked chicken or crispy bacon bits at the end for extra heft.
Any low-fat options? Use low-fat milk and reduce the cheese by ¼ cup—still creamy, just lighter.
Conclusion
This Broccoli Cheddar Soup Recipe is pure comfort in every spoonful—easy, homemade, and oh-so-creamy. It’s perfect for chilly evenings, quick lunches, or as a hearty start to any meal. Give it a whirl, let me know how it turned out, and don’t forget to explore more cozy, cheese-filled recipes right here!
Broccoli Cheddar Soup
Ingredients
- 2 tablespoons unsalted butter (or olive oil)
- ½ medium yellow onion finely diced (~¾ cup)
- 2 cloves garlic minced
- 1 medium carrot peeled and diced (optional)
- 2 cups broccoli florets (fresh or frozen)
- 3 tablespoons all-purpose flour (sub gluten-free if needed)
- 2 cups vegetable broth low-sodium
- 1½ cups whole milk (or half-and-half)
- 2 cups sharp cheddar cheese shredded
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon black pepper
- nutmeg pinch, optional
- 2 tablespoons chives or green onions chopped, for garnish
Instructions
- Melt butter in a pot over medium heat. Add onion and carrot, cook 4 minutes until softened.
- Stir in garlic for 30 seconds, just until fragrant; avoid browning.
- Sprinkle flour over veggies and whisk for 1–2 minutes until bubbly and golden.
- Gradually whisk in vegetable broth and milk, bringing to a gentle simmer.
- Add broccoli florets, cover, and simmer 8–10 minutes until tender.
- Use an immersion blender to puree half the soup, leaving some chunks for texture.
- Reduce heat, stir in shredded cheddar a handful at a time until melted and glossy.
- Season with salt, pepper, and nutmeg. Garnish with chives and serve warm.
Notes
Nutrition
