Creamy Broccoli Cheddar Soup Recipe
Hey there! If you’ve been craving something warm, comforting, and utterly satisfying, this Creamy Broccoli Cheddar Soup Recipe is going to become your new kitchen favorite. I love how velvety and rich this soup is, with just the right balance of broccoli’s fresh green bite and that irresistible sharp cheddar tang. It’s one of those recipes that feels like a big, cozy hug in a bowl.
This soup works wonders on chilly evenings or when you need a bowl of comfort after a long day. Plus, it’s surprisingly easy to make, and you can tweak it to suit your taste buds perfectly. I find that having this Creamy Broccoli Cheddar Soup Recipe at my fingertips always hits the spot, whether it’s for a casual lunch or paired with crusty bread for dinner.
Why This Recipe Works
- Creamy Texture: The combination of butter, flour, and cream creates that perfectly thick yet silky smooth base you expect from a classic broccoli cheddar soup.
- Fresh Broccoli Flavor: Using fresh broccoli instead of frozen keeps the soup vibrant and bright without that mushy feel.
- Sharp Cheddar Cheese: Adding real sharp cheddar at the end melts in with just the right zing and prevents the cheese from becoming stringy or oily.
- Balanced Seasoning: A gentle touch of paprika, nutmeg, and Lawry’s seasoning salt builds depth and warmth without overpowering the main ingredients.
Ingredients & Why They Work
The beauty of this Creamy Broccoli Cheddar Soup Recipe lies in its simple, quality ingredients that complement each other perfectly. Knowing why each one matters helps you shop smarter and even experiment confidently.
- Salted Butter: Rich fat that sautés the aromatics and starts the roux for a luscious base.
- Yellow Onion: Adds gentle sweetness and depth when cooked until translucent.
- Garlic Cloves: Brings a warm, fragrant kick but be careful not to burn it for bitterness.
- Carrots: Shredded for a subtle natural sweetness and added texture.
- All Purpose Flour: The thickening agent that turns broth and cream into a silky soup.
- Chicken Broth: The flavorful liquid base, but feel free to use vegetable broth for a vegetarian version.
- Heavy Cream: For that creamy richness—half and half or whole milk can work, but expect a thinner soup.
- Fresh Broccoli: The star veggie, chopped to tender but still with a little bite.
- Sharp Cheddar Cheese: Freshly grated melts better and delivers bold cheese flavor.
- Lawry’s Seasoning Salt: A flavorful salt blend that layers in mild herbs and spices.
- Paprika: Adds warmth and color without heat.
- Black Pepper: Freshly ground for that peppery punch.
- Nutmeg: A tiny pinch rounds out the cheese and cream flavors beautifully.
Tweak to Your Taste
This Creamy Broccoli Cheddar Soup Recipe is a great foundation to make your own. I personally love adding a little smoked paprika for an extra smoky note or swapping half the cheddar for gouda for a milder, creamier melt. Don’t be afraid to play around!
- Variation: I once added cooked, crumbled bacon on top and it took the soup to a whole new level – salty, crunchy, and delicious.
- Diet-Friendly: Use vegetable broth and skip the butter for a vegetarian-friendly version, or swap heavy cream with coconut milk for a dairy-free option.
- Seasonal Swaps: If you want to mix it up, try adding cauliflower or spinach for a different veggie twist.
Step-by-Step: How I Make Creamy Broccoli Cheddar Soup Recipe
Step 1: Start with a Flavored Base
Melt the butter in a large pot over medium heat. Once melted, add the diced onion along with Lawry’s seasoning salt, paprika, black pepper, and a pinch of nutmeg. Cook the onions for about 5 minutes until they turn translucent—this brings out their sweetness without browning them. Then add the minced garlic and cook for another 2 minutes—just until you smell that garlicky fragrance but be careful not to burn it, as that can turn bitter.
Step 2: Build Flavor with Carrots and Flour
Next, toss in the shredded carrots and give everything a quick stir to combine. This adds natural sweetness and a bit of texture. Now sprinkle the flour over the mixture and cook it down for 2 to 3 minutes, stirring constantly. This step is crucial—it cooks out the raw flour taste and forms a roux that will thicken the soup beautifully later on.
Step 3: Add Liquids and Broccoli
Pour in the chicken broth and heavy cream all at once, then stir to combine. Bring the soup up to a gentle boil before adding the chopped fresh broccoli. Give it a good stir, then cover the pot and let it simmer gently for about 15 minutes. During this time, the soup thickens and the broccoli becomes tender—just enough so it’s soft but not mushy. Stir occasionally to make sure nothing sticks or burns at the bottom.
Step 4: Finish with Cheese
Once your soup has thickened and the broccoli is just right, reduce the heat to low. Gradually stir in the freshly grated sharp cheddar cheese until it melts smoothly into the soup. This step makes the soup luxuriously creamy and gives it that signature cheddar tang. Taste and adjust salt and pepper as needed. Now you’re ready to serve!
Pro Tips for Making Creamy Broccoli Cheddar Soup Recipe
- Grate Your Cheese Fresh: Pre-shredded cheese often contains additives that prevent smooth melting; freshly grating sharp cheddar makes a silkier soup.
- Don’t Rush the Roux: Cooking the flour with the butter and veggies long enough removes any raw taste and ensures your soup thickens properly.
- Watch the Broccoli Timing: Overcooking broccoli can turn it mushy and dull the color, so stick to 15 minutes of simmering for perfect tenderness.
- Stir Gently When Adding Cheese: Adding cheese on low heat prevents it from clumping and keeps it creamy instead of stringy.
How to Serve Creamy Broccoli Cheddar Soup Recipe
Garnishes
I love topping this soup with a sprinkle of extra sharp cheddar and a few chopped chives for a pop of color and fresh flavor. Sometimes I add a swirl of sour cream or a dash of crunchy crumbled bacon for an indulgent finish. The garnishes are what make it feel extra special when serving guests or cozying up solo.
Side Dishes
This soup pairs beautifully with crusty artisan bread or a warm sourdough baguette to soak up every last bite. If you want something lighter, a crisp green salad or even garlic roasted potatoes complement the rich soup perfectly. For a heartier meal, grilled cheese sandwiches always hit the spot.
Creative Ways to Present
For a fun twist at parties, I’ve served the soup in small bread bowls or mini mason jars for easy, cute servings. Drizzling some truffle oil or adding crushed red pepper flakes on top gives a gourmet vibe without much extra effort. It’s a great way to impress friends or family with simple touches.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge for up to 3 days. The soup thickens overnight, so before reheating, I add a splash of broth or milk to loosen it back up. Stir well to bring it back to that perfect creamy consistency.
Freezing
Freezing creamy soups can be tricky because dairy sometimes separates, but I’ve had good luck with this Creamy Broccoli Cheddar Soup Recipe by freezing it without the cheese and adding it fresh when reheating. Just cool it completely, divide into freezer-safe containers, and use within 2 months.
Reheating
When reheating, do so gently over low heat on the stove, stirring frequently. Adding a bit of broth or cream helps restore the soup’s silky texture. Avoid high heat to prevent curdling and keep that comforting creaminess intact.
FAQs
-
Can I make this Creamy Broccoli Cheddar Soup Recipe vegetarian?
Absolutely! To make it vegetarian, simply swap the chicken broth for a good-quality vegetable broth. Everything else stays the same, and you’ll still get a rich, satisfying soup.
-
Can I use frozen broccoli instead of fresh?
You can, but fresh broccoli really shines here by keeping the soup bright and tender without a mushy texture. If you use frozen, reduce the simmering time and be prepared for a softer bite.
-
What’s the best cheese for this soup?
Sharp cheddar is definitely the classic choice because it melts well and gives the soup its signature tangy flavor. You can blend it with mild cheddar or gouda if you want a creamier texture.
-
How do I prevent the soup from separating when reheating?
Reheat slowly over low heat, stirring often, and add a splash of broth or milk if it feels too thick. High heat or microwaving without stirring can cause the dairy to separate.
-
Can I freeze the soup after adding cheese?
It’s best to freeze the soup before adding the cheese to avoid texture issues. Reheat the soup and then stir in the cheese fresh for the best creamy result.
Final Thoughts
This Creamy Broccoli Cheddar Soup Recipe has been a go-to in my kitchen for years because it’s simple, delicious, and downright comforting. Whether you’re feeding family or just treating yourself, you’ll find it’s easier than you think to get that rich, homemade soup experience. So grab some broccoli and cheese, and give this recipe a try—just like I always say to friends, once you make this, you’ll wonder how you ever lived without it!
Print
Creamy Broccoli Cheddar Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A creamy, comforting Broccoli Cheddar Soup made with fresh broccoli, sharp cheddar cheese, and a blend of savory seasonings. This rich soup combines the flavors of sautéed onions, garlic, and carrots in a buttery base thickened with flour, then simmered with chicken broth and heavy cream for a velvety texture. Perfect for warming up on a chilly day and serving as a hearty appetizer or light meal.
Ingredients
Main Ingredients
- 1 stick salted butter
- 1 yellow onion, diced
- 6-7 garlic cloves, minced
- 2 cups carrots, shredded
- 1/2 cup all purpose flour
- 4 cups chicken broth
- 4 cups heavy cream
- 5 cups fresh broccoli, chopped
- 3 cups freshly grated sharp cheddar cheese
- 1 tbsp Lawry’s seasoning salt
- 1 tsp paprika
- 1 tbsp black pepper
- 1 pinch nutmeg
Instructions
- Heat butter: Melt the butter in a large pot over medium heat until fully melted and starting to bubble.
- Sauté aromatics: Add the diced onion to the pot, then season with Lawry’s seasoning salt, paprika, black pepper, and a pinch of nutmeg. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent. Add the minced garlic and cook for an additional 2 minutes until fragrant.
- Add carrots: Stir in the shredded carrots and cook briefly to combine flavors.
- Create roux: Sprinkle in the all purpose flour and stir continuously, cooking for 2-3 minutes to eliminate the raw flour taste and form a light roux.
- Add liquids: Gradually pour in the chicken broth followed by the heavy cream. Stir well to incorporate the roux with the liquids.
- Simmer broccoli: Bring the soup to a gentle boil, then add the chopped broccoli. Stir to combine, cover with a lid, and let simmer for about 15 minutes, stirring occasionally until the soup thickens and broccoli is tender but not mushy.
- Melt cheese: Reduce heat to low, then stir in the sharp cheddar cheese until fully melted and smooth. Adjust salt and pepper to taste if necessary.
- Serve: Ladle the soup into bowls and serve warm for a comforting meal or appetizer.
Notes
- Use half and half or whole milk instead of heavy cream for a lighter soup, but it will be less thick and creamy.
- For a vegetarian version, substitute vegetable broth for chicken broth and use vegetarian cheddar cheese.
- Freshly grated cheddar cheese melts better than pre-shredded varieties.
- To make the soup gluten free, use a gluten free flour blend instead of all purpose flour.
- Simmering the soup uncovered during the thickening stage can help intensify the flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 80 mg
