The Best Broccoli Cheddar Soup Recipe
Broccoli Cheddar Soup is the kind of dish that wraps you up in a blanket of comfort with every spoonful. The fresh broccoli adds a hint of earthiness, while shredded carrots and onions give the soup a touch of sweetness and depth. But the real star of the show is the sharp cheddar cheese, which melts into the broth to create a rich, velvety texture that makes the soup hard to resist.
Broccoli cheddar soup is perfect for those icy winter nights when you just want something warm and satisfying. Pair it with a slice of crusty bread or serve it in a bread bowl for the ultimate cozy meal. It’s also great as a light lunch or a starter for dinner when you’re looking for something comforting yet simple.
The beauty of Broccoli Cheddar Soup is in its versatility. It’s fancy enough to serve guests but easy enough to whip up on a weeknight. Times when you just want to have something comforting is when the lovely broccoli soup recipe comes, those periods are the reason I created this recipe to help you perfect how to make this lovely soup in minutes.
Best Broccoli Cheddar Soup Recipe
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Cheese grater
Ingredients
Vegetables:
- 4 cups broccoli florets about 1 large head
- 1 cup shredded carrots
- 1 small onion finely chopped
Dairy:
- 3 cups sharp cheddar cheese shredded
- 2 cups whole milk
- 1 cup heavy cream
Liquids:
- 3 cups low-sodium chicken or vegetable broth
Thickener:
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
Seasonings:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Optional Garnishes:
- Extra shredded cheddar cheese
- Croutons
- Chopped parsley
Instructions
Step 1: Prepare the Vegetables
- Wash and chop the broccoli into small florets.
- Peel and shred the carrots.
- Dice the onion finely.
Step 2: Sauté the Vegetables
- In a large pot or Dutch oven, melt butter over medium heat.
- Add the onion and sauté for 2–3 minutes until softened.
Step 3: Make the Roux
- Sprinkle the flour over the sautéed onion and whisk continuously for 1–2 minutes until the flour turns golden and loses its raw smell.
Step 4: Add Liquids and Simmer
- Slowly pour in the chicken or vegetable broth, whisking to combine with the roux.
- Stir in the milk and heavy cream, then bring the mixture to a gentle simmer.
Step 5: Cook the Vegetables
- Add the broccoli and shredded carrots. Cover and simmer for 15–20 minutes, or until the broccoli is tender.
Step 6: Blend (Optional)
- For a smoother soup, use an immersion blender to partially blend the soup, leaving some chunks for texture.
Step 7: Add the Cheese
- Reduce heat to low and stir in the shredded cheddar cheese, one handful at a time, until fully melted.
- Season with garlic powder, paprika, salt, and pepper to taste.
Step 8: Serve
- Ladle the soup into bowls.
- Garnish with additional cheese, croutons, or parsley as desired.
