Broccoli Cheddar Soup

When the weather turns chilly, nothing warms you up quite like a bowl of creamy, comforting Broccoli Cheddar Soup. This classic recipe has become a favorite for its delicious combination of tender broccoli, rich cheddar cheese, and velvety broth. Ideal as a cozy weeknight dinner or a hearty lunch, this soup is packed with nutrients from broccoli and a touch of indulgence from the cheddar, making it perfect for every craving.

Why You’ll Love This Broccoli Cheddar Soup

• Quick & Easy: In less than an hour, you’ll have a delicious homemade soup with minimal ingredients and maximum flavor.
• Creamy & Rich: This soup is loaded with creamy cheddar and blended veggies for a texture you’ll crave.
• Nutritious & Filling: Broccoli is a powerhouse of vitamins and minerals, giving you a healthy boost while satisfying your hunger.

Key Ingredients for Broccoli Cheddar Soup

1. Fresh Broccoli

Broccoli is the heart of this soup, adding both flavor and a wealth of nutrients. You can use fresh or frozen broccoli, but fresh florets give the best texture and color.

2. Cheddar Cheese

The sharper, the better! A good-quality sharp cheddar brings depth and that signature cheesy flavor. Opt for freshly grated cheese to avoid any additives that may affect melting.

3. Vegetable Broth

A rich vegetable broth acts as the base, providing a flavorful and savory backdrop. You can also use a homemade veggie stock if you have it on hand.

4. Carrots and Onion

These veggies add a hint of natural sweetness and depth to the soup. The onions are sautéed to release their flavor, and the carrots cook until tender, blending seamlessly with the other ingredients.

5. Cream

Heavy cream or half-and-half adds the signature creaminess that makes this soup so luscious. For a lighter version, you can use unsweetened almond milk or another plant-based milk.

Broccoli Cheddar Soup Recipe

This recipe serves about 4 to 6 people and takes around 40 minutes from start to finish.

Ingredients:

• 4 cups fresh broccoli florets
• 2 cups shredded sharp cheddar cheese
• 1 medium carrot, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup heavy cream (or dairy-free alternative)
• 2 tbsp butter or olive oil
• 3 tbsp all-purpose flour (for thickening)
• Salt and pepper, to taste
• Optional: A dash of nutmeg or cayenne pepper for added warmth

Instructions:

1. Prepare the Veggies: Wash and chop your broccoli into small, bite-sized florets. Dice the carrot and finely chop the onion.
2. Sauté the Onions and Carrots: In a large pot over medium heat, melt the butter. Add the chopped onions, garlic cloves and carrots and sauté until they are soft, about 5 minutes. This enhances their flavors, giving the soup a solid, aromatic base.
3. Make a Roux: Sprinkle the flour over the sautéed vegetables. Stir continuously for about 2 minutes until the flour is golden and cooked through. This will help thicken the soup.
4. Add the Broth and Broccoli: Slowly pour in the vegetable broth, stirring as you go to avoid lumps. Add the broccoli florets, bring to a gentle boil, and then reduce the heat to low. Let it simmer for about 10-15 minutes, or until the broccoli is tender.
5. Blend (Optional): For a smoother texture, you can use an immersion blender to blend part of the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and then return it to the pot.
6. Add the Cheese and Cream: Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring constantly until it melts completely. Pour in the cream, and season with salt, pepper, and any optional spices. Stir until smooth and heated through—avoid boiling to prevent the cheese from separating.
7. Serve and Enjoy: Ladle the hot soup into bowls, and serve with a garnish of extra cheese, a sprinkle of black pepper, or even a dash of paprika for color.

Pro Tips for Perfect Broccoli Cheddar Soup

• Grate Your Own Cheese: Pre-grated cheese often contains anti-caking agents that can affect melting. Grating your own cheddar gives a smoother, creamier texture.
• Don’t Overcook the Broccoli: If the broccoli is too soft, the soup may become mushy. Aim for tender but firm pieces.
• Reheat Gently: When reheating, warm the soup on low to prevent the cheese from curdling.

Nutritional Benefits of Broccoli Cheddar Soup

Broccoli Cheddar Soup isn’t just delicious—it’s nutritious, too! Broccoli is high in fiber, vitamins C and K, and several other essential nutrients. Carrots provide beta-carotene, while cheddar cheese brings protein and calcium. Plus, it’s a great way to get a healthy dose of vegetables in a tasty, comforting form.

Delicious Pairings with Broccoli Cheddar Soup

This soup is delicious on its own, but here are a few pairing ideas to make it a full meal:

1. Baked Potato: Serve alongside a loaded baked potato for an extra cozy meal.
2. Crusty Bread or Garlic Bread: Perfect for dipping and mopping up the creamy goodness.
3. Simple Side Salad: A fresh green salad with a tangy vinaigrette balances out the richness of the soup.

Print Recipe

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Healthy

Broccoli Cheddar Soup

Author: Mikii Cooking Method: Sauteing Courses: Appetizer, Dinner, Lunch Recipe Keys: S Soup

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 6 Calories: 350

Best Season: Fall, Winter

Dietary:

H High protein

Description

Broccoli Cheddar Soup is a timeless, comforting dish that everyone loves. This recipe is easy, satisfying, and perfect for any season, especially during the cooler months. Whether you're meal prepping for the week or need a simple weeknight dinner, this soup brings warmth and delight to any table.

Ingredients

Scale

1/2x 1x 2x 3x

• 4 cups fresh broccoli florets

• 2 cups shredded sharp cheddar cheese

• 1 medium carrot, diced

• 1 medium onion, finely chopped

• 3 Garlic cloves, minced

• 3 cups vegetable broth

• 1 cup heavy cream (or dairy-free alternative)

• 2 tbsp butter or olive oil

• 3 tbsp all-purpose flour (for thickening)

• Salt and pepper, to taste

• Optional: A dash of nutmeg or cayenne pepper for added warmth

Instructions

1. Prepare the Veggies: Wash and chop your broccoli into small, bite-sized florets. Dice the carrot and finely chop the onion.
2. Sauté the Onions and Carrots: In a large pot over medium heat, melt the butter. Add the chopped onions, Garlic cloves and carrots and sauté until they are soft, about 5 minutes. This enhances their flavors, giving the soup a solid, aromatic base.
3. Make a Roux: Sprinkle the flour over the sautéed vegetables. Stir continuously for about 2 minutes until the flour is golden and cooked through. This will help thicken the soup.
4. Add the Broth and Broccoli: Slowly pour in the vegetable broth, stirring as you go to avoid lumps. Add the broccoli florets, bring to a gentle boil, and then reduce the heat to low. Let it simmer for about 10-15 minutes, or until the broccoli is tender.
5. Blend (Optional): For a smoother texture, you can use an immersion blender to blend part of the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and then return it to the pot.
6. Add the Cheese and Cream: Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring constantly until it melts completely. Pour in the cream, and season with salt, pepper, and any optional spices. Stir until smooth and heated through—avoid boiling to prevent the cheese from separating.
7. Serve and Enjoy: Ladle the hot soup into bowls, and serve with a garnish of extra cheese, a sprinkle of black pepper, or even a dash of paprika for color.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 25g39%

Saturated Fat 15g75%

Cholesterol 75mg25%

Sodium 700mg30%

Total Carbohydrate 15g5%

Dietary Fiber 3g12%

Protein 10g20%

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Vitamin A 3000 IU

Vitamin C 60 mg

Calcium 250 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For an extra depth of flavor, try roasting the broccoli florets in the oven at 400°F (200°C) for 10-15 minutes before adding them to the soup. This brings out a slightly nutty flavor and adds a touch of caramelization that makes the soup even more delicious!