Broccoli Cheddar Soup Recipe
This smooth and creamy Broccoli Cheddar Soup recipe has the right combination of flavors and textures that make it the perfect comfort food.
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Ingredients Needed To Make Broccoli Cheddar Soup
Scroll down to the recipe card to see the complete list of ingredients.
It’s hard to believe that with just a few simple ingredients you can make a delicious broccoli cheddar soup that feels nourishing and deeply satisfying.
- Butter. It is used to sauté the onion and the garlic. It also helps to make the roux (thickening agent) when combined with the flour.
- Onion and garlic. They add a boost of flavor.
- Flour. To make the roux that will thicken the soup.
- Milk, half-and-half, or heavy cream. Use one of these options to add creaminess to the soup. Whole milk will make it less thick, while heavy cream adds lots of richness.
- Chicken stock. Another ingredient that will add more flavor. You can also use vegetable stock.
- Broccoli. One of the main ingredients! Cut it into bite-sized pieces to make each spoonful more comfortable to eat.
- Carrots. Use it either shredded or diced. They add a touch of sweetness and color.
- Cheddar cheese. Sharp cheddar is typically used to make this soup. You can also use other cheddar cheeses like mild, medium, white, or a blend of any of those three.
- Salt and pepper. For seasoning
Making broccoli cheddar soup is very easy, even for a beginner! It takes less than an hour and you don’t need any special tools or follow complicated steps to make it.
How To Make Broccoli Cheddar Cheese Soup
Scroll down to the recipe card to see detailed step-by-step instructions.
- Melt the butter and sauté the onion and garlic.
- Add the flour and stir to make the roux. As you continue to stir, add the milk and the chicken stock and bring it to a boil.
- Once it’s boiling, add the broccoli and the carrots. Cover and simmer for 20-25 minutes.
- Season with salt and pepper. Turn off the heat, add the cheddar cheese and stir until it melts into the soup.
- Serve with crackers or toasted bread.
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Tips For Making The Best Broccoli Cheddar Soup
- Use freshly grated cheddar Cheese. Pre-shredded cheese works in a pinch and makes everything easier. However, it is coated with anti-caking agents that prevent it from melting easily into the soup. Instead, try to buy a block of cheddar cheese and grate it yourself. Freshly grated cheese melts better, giving you the most luxurious texture.
- Prep ahead. Chop the onion, garlic, and broccoli, and shred the carrots in advance. Then when you are ready to make the soup, all you have to do is add them into the pot.
- Chop the broccoli into small pieces. Chopping the broccoli into bite-sized pieces makes it more comfortable to eat. Nobody wants to take a bite of a big chunk of broccoli while eating the soup.
- Whisk, whisk, whisk while adding the flour to make the roux. The constant movement prevents it from forming into lumps. Also, keep whisking while adding the milk because this will get rid of any lumps that may have formed.
- Choose your texture. Using heavy cream will give you a super thick soup, which is ideal for scooping with a cracker or a piece of toast. Use half-and-half if want it creamy but not too thick giving you the perfect spoonful. Or, use whole milk to make it a bit more runny. Just keep in mind that the soup will thicken as it cools.
Storing Leftover Broccoli Cheddar Soup
- Reheat any leftovers. I usually refrigerate any leftovers in an airtight container for up to three days. Then, I add a small amount of either, milk or chicken stock, before reheating it on the stovetop or microwave. If needed, I also add more salt and pepper. Adding additional liquid before reheating will bring it back to life.
- Freeze it. You can freeze the soup inside an airtight bag or container for up to three months. However, I have noticed that the texture of the broccoli does get a bit mushy after keeping it in the freezer for so long. But you still get that delicious creamy cheddar flavor.
Tools For Making Broccoli Cheddar Soup
- Wood Cutting board – This practical wooden cutting board is perfect for chopping the onion, garlic, and broccoli.
- Classic 8″ Chef’s knife – This is the perfect knife for chopping all the vegetables that go in this soup.
- Cast Iron Dutch oven – This amazing Dutch oven will retain and distribute heat evenly, making it ideal for cooking soups and stews.
- Wire Whisk – This whisk is amazing for making the most luxurious roux.
- Stainless Steel Soup Ladle – A simple tool that is perfect for serving this delicious soup.
More Delicious Soup Recipes
- Loaded Potato Soup
- Pumpkin Soup
- Chicken Noodle Soup
- Colombian Beans
- Colombian Sancocho Trifásico (Three Meat Soup)
Broccoli Cheddar Soup Recipe
Ingredients
- ¼ cup (56.5 g) unsalted butter
- ½ medium onion (Chopped)
- 1 garlic clove (Minced)
- ¼ cup (30 g) all-purpose flour
- 1 cup (236 ml) whole milk, half-and-half, or heavy cream (*See notes)
- 1 cup (236 ml) chicken stock
- 2-3 cups (350-525 g) chopped broccoli
- 1 cup (50 g) matchstick carrots
- 2½ cups (250 g) shredded sharp cheddar cheese (Divided)
- Salt (To Taste)
- Pepper (To Taste)
Instructions
- Melt the butter in a large Dutch oven or pot over medium heat.
- Add the chopped onion and cook for 3 minutes or until translucent. Then add the minced garlic and cook for 1 minute.
- Add the flour and whisk to form a paste.
- While still whisking, pour in the milk, half-and-half, or heavy cream. Then add the chicken stock and bring it to a boil.
- Once it is boiling, add the chopped broccoli and carrots.
- Cover and simmer on low heat for 20-25 minutes.
- After simmering, uncover and season with salt and pepper to taste.
- Turn off the heat, add 2 cups of the shredded sharp cheddar cheese and stir until it melts.
- Serve with more cheese on top, crackers or toasted bread.
Notes
- *Use either heavy cream, half-and-half, or milk depending on how thick you want the soup’s texture. Keep in mind that it will thicken as it cools.
- Chop the broccoli into bite-sized pieces to make it more comfortable to eat.
- You can shred or chop the carrots yourself. But buying a bag of matchstick carrots from the grocery store is inexpensive and convenient.
- Grate the cheese yourself to get the creamiest texture. Pre-shredded cheese has anti-caking agents that prevent the cheese from melting as smoothly. This may also result in a grainy texture.
- Use sharp cheddar, mild/medium cheddar, white cheddar, or a combination of all three.
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