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Broccoli Cheddar Soup Recipe

Name: Broccoli Cheddar Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 tablespoons unsalted butter; 1 small yellow onion (finely diced); 2 cloves garlic (minced); 1/4 cup all-purpose flour; 4 cups low-sodium chicken broth ((vegetable broth for vegetarian)); 2 cups whole milk ((or unsweetened almond milk for lighter option)); 6 cups broccoli florets (cut into bite-sized pieces (fresh or frozen)); 2 cups sharp cheddar cheese (shredded (Kraft or Cabot recommended)); 1/2 teaspoon Dijon mustard ((adds tang; optional but delicious)); Salt and pepper (to taste); Pinch of nutmeg ((enhances creaminess; don’t skip))

Creamy, cheesy, and easy to whip up, this homemade Broccoli Cheddar Soup Recipe is the ultimate comfort food for chilly nights.

This Broccoli Cheddar Soup Recipe is a velvety blend of tender broccoli florets and sharp cheddar cheese, simmered in a light roux–based broth that feels like a warm hug. I first created this soup on a blustery November afternoon when the local farm stand brimmed with bright green broccoli—its harvest season peak. It’s unique because it balances wholesome veggies with indulgent creaminess, without leaning on heavy cream. Plus, you can tweak it for dairy-free or extra-spicy variations. Whether you serve it as a weeknight family dinner or ladle it into bread bowls for holiday guests, this soup ticks every “comfort food” box while sneaking in nutrition.

Ever had a hug in a bowl? That’s exactly how your spoon will feel. Packed with vitamin C, fiber, and nearly 12 grams of protein per serving (data based on Organic Valley’s whole milk cheddar), it’s both nourishing and homey. And here’s a little secret: you don’t need a pro kitchen to make it. A sturdy Dutch oven, an immersion blender, and a few pantry staples are all it takes.

Why You’ll Love This Recipe

No fancy equipment beyond an immersion blender—keep it simple.
Ready in under 45 minutes, ideal for busy weeknights.
Naturally gluten-free when you swap regular flour for a 1:1 blend.
Uses everyday ingredients you probably already have on hand.
Customizable heat level—add red pepper flakes or keep it mild.
Sneaks in broccoli (and extra veggies if you like) for a healthy boost.
Freezer-friendly: make a double batch and freeze portions.
Crowd-pleaser with kids and adults alike—big comfort food vibes.

Ingredients

4 tablespoons unsalted butter (or plant-based spread for vegan)
1 small yellow onion, finely diced (about ¾ cup)
2 cloves garlic, minced (or 1 teaspoon jarred for ease)
¼ cup all-purpose flour (or gluten-free 1:1 baking mix)
4 cups low-sodium chicken broth (vegetable broth for vegetarian)
2 cups whole milk (or unsweetened almond milk for lighter option)
6 cups broccoli florets, cut into bite-sized pieces (fresh or frozen)
2 cups sharp cheddar cheese, shredded (Kraft or Cabot recommended)
½ teaspoon Dijon mustard (adds tang; optional but delicious)
Salt and freshly ground black pepper, to taste
Pinch of nutmeg (enhances creaminess; don’t skip)

Tips on ingredients:
• Choose fresh, bright-green broccoli for the best color and taste. Frozen works in a pinch—thaw and drain excess ice.
• Shred your own cheese if possible; pre-shredded can include anti-caking agents that affect melt.
• Organic Valley or Horizon cheddar gives richer flavor, but any sharp block cheddar will do.

Directions

Melt the butter over medium heat in a heavy-bottomed Dutch oven. Add the onion and garlic, stirring until soft and translucent—about 4 minutes. (Tip: a pinch of salt here helps the onions sweat more evenly.)
Sprinkle the flour over the onion mixture, stirring constantly to form a smooth paste, or roux. Cook for 1–2 minutes until it smells slightly nutty—this removes the raw flour taste.
Gradually whisk in the chicken broth, making sure no lumps remain. Bring to a gentle simmer, whisking every so often until the liquid thickens slightly, about 3 minutes.
Pour in the milk and Dijon mustard, then add the broccoli florets. Cover and reduce heat to low. Let it simmer for 10–12 minutes, until the broccoli is tender when pierced with a fork.
Use an immersion blender to partially puree the soup—leave some chunks for texture (safety first: remove from heat a moment before blending). If you don’t have one, transfer half the soup to a blender and pulse carefully.
Stir in the shredded cheddar cheese, one handful at a time, until fully melted and silky. Season with salt, pepper, and nutmeg. Taste and adjust seasoning; a little acid like lemon juice brightens the flavor.
Serve hot, garnished with extra cheese, a swirl of cream, or crushed croutons. Pair with crusty sourdough or your favorite garlic bread.

Servings & Timing

Yield: 6 generous servings
Prep Time: 15 minutes (chop while the onions soften)
Cook Time: 30 minutes total (including simmer)
Total Time: 45 minutes—perfect for a cozy weeknight dinner

Variations

Spicy Kick: Stir in ¼ teaspoon cayenne pepper or a dash of hot sauce.
Vegan Version: Swap butter for coconut oil, use non-dairy milk, and vegan cheddar shreds.
Protein Boost: Add cooked shredded chicken or turkey for extra heft.
Loaded Veggie: Toss in diced carrots and celery with the onions for a heartier base.
Herb-Infused: Stir in chopped fresh thyme or rosemary just before serving.
Cheesy Crustacean: Top each bowl with garlic shrimp sautéed in butter for surf-and-turf flair.

Storage & Reheating

Refrigerate cooled soup in airtight containers for up to 4 days. For longer storage, freeze in zip-top bags or freezer-safe tubs for up to 3 months. Thaw overnight in the fridge. Reheat gently on low heat, stirring often; add a splash of milk or broth if it’s too thick. Make-ahead tip: prepare through step 4, cool, then refrigerate; finish with cheese and seasoning just before serving for peak freshness.

Notes

I learned that simmering broccoli a little longer yields a smoother texture without overcooking—aim for florets that’re fork-tender but still vibrant. If your soup ever seems grainy, a quick strain through a fine sieve smooths it out. I also discovered that whisking cheese off-heat for a minute prevents it from clumping. Feel free to play with cheese blends—Gruyère adds a nutty note!

FAQs

What if my soup is too thin?
Stir in a slurry of 1 tablespoon flour mixed with 2 tablespoons cold water, simmer 2–3 minutes, and it will thicken nicely.

Can I use frozen broccoli?
Absolutely—just thaw, drain excess water, and reduce simmering time by a few minutes to avoid mushiness.

How can I make it dairy-free?
Use coconut oil instead of butter, unsweetened almond or soy milk, and a plant-based cheese alternative.

Why does my soup separate when reheated?
Heat low and slow: high heat can cause the milk proteins to break. Stir constantly and add a splash of broth if needed.

Is it freezer-friendly?
Yes! Freeze in single-serve portions. Thaw overnight in the fridge before reheating gently.

Can I add chunks of potato?
Sure—add 1 diced russet potato with the broccoli for extra creaminess and body.

How spicy can I go?
You can crank up heat with chipotle powder or fresh jalapeños—taste as you go to keep it balanced.

Conclusion

This Broccoli Cheddar Soup Recipe delivers creamy comfort in every spoonful, balancing wholesome greens with cheesy richness. It’s quick, customizable, and freezer-friendly—exactly what busy families and soup lovers crave. Give it a try, leave a comment to let me know how it turned out, and wander over to these related recipes for more cozy favorites: Easy Tomato Basil Soup or Hearty Potato Leek Soup. Enjoy!