This Broccoli Cheddar Soup is a warm hug in a bowl! Creamy and cheesy, it’s loaded with tender broccoli pieces that make each spoonful a delight.
Nothing beats cozying up with this soup on a chilly day. I like to pair it with some crusty bread for dipping—yum! 🥖
Making it is super easy too! Just cook your veggies, stir in some cheese, and enjoy the deliciousness. Perfect for a quick and tasty meal!
Ingredients & Substitutions
Broccoli: Fresh broccoli florets are ideal for a bright, crisp texture. If fresh isn’t available, frozen works just fine but might be a little softer. I usually keep a bag of frozen on hand for convenience!
Onion: Use yellow onion for a mild sweetness. If you’re sensitive to onions, try shallots or even leeks for a different flavor profile. I like a bit of onion, but if you prefer less, feel free to cut down on the amount.
Cheddar Cheese: Sharp cheddar brings a rich flavor. If you want something milder, you can use medium or mild cheddar. I sometimes mix in a bit of Monterey Jack or Gruyère for a luxurious taste!
Half-and-Half: If you want to lighten it up, you can swap half-and-half with whole milk or even a non-dairy milk like almond or oat milk, though the creaminess will be a bit different.
Bacon: For a vegetarian option, skip the bacon or use crispy fried onions for that salty crunch. My family loves the bacon for added flavor, though!
How Can I Make Sure My Soup is Creamy and Not Lumpy?
To achieve that velvety smooth texture without lumps, the roux is key! After cooking the onions and garlic, sprinkle in the flour and stir continuously for 1-2 minutes. This helps cook out the floury taste and sets the foundation for a creamy soup.
- After adding the broth, whisk it in slowly to prevent lumps. This is where a whisk is really handy to keep everything combined smoothly.
- When you add the half-and-half, keep it on low heat and avoid boiling so you don’t risk separating the dairy.
Following these steps will give you a beautiful, creamy broccoli cheddar soup every time!
Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups broccoli florets (fresh or frozen)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups half-and-half or whole milk
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon ground mustard powder (optional)
- 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes (optional for a subtle kick)
For Garnish:
- Crisp cooked bacon pieces (optional)
- Fresh parsley or chives, chopped (optional)
How Much Time Will You Need?
This Broccoli Cheddar Soup takes about 15 minutes to prepare and around 20 minutes to cook, making a total of about 35 minutes for a comforting and hearty meal.
Step-by-Step Instructions:
1. Prepare the Broccoli:
If you’re using fresh broccoli, steam or blanch the florets in boiling water for 3-4 minutes until they turn bright green and are just tender. Drain the broccoli and set aside. If you are using frozen broccoli, just thaw it slightly and it should be ready to go.
2. Cook Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until it turns soft and translucent, about 4-5 minutes. Then, add in the minced garlic and cook for another 30 seconds until it’s fragrant. You want to smell that delicious garlic wafting through your kitchen!
3. Make the Roux:
Sprinkle the flour over the cooked onion and garlic mixture while stirring constantly for about 1-2 minutes. This helps cook out the raw flour taste and will thicken your soup.
4. Add Liquids:
Slowly whisk in the chicken or vegetable broth to ensure there are no lumps. Bring this mixture to a gentle simmer and allow it to thicken slightly, which should take about 3-5 minutes.
5. Add Creaminess:
Now reduce the heat to low and stir in the half-and-half or milk, heating gently while avoiding a boil. This is where the soup starts to get wonderfully creamy!
6. Combine Broccoli:
Add the cooked broccoli florets to your soup and let it simmer for another 5 minutes, allowing all the flavors to come together.
7. Add Cheese:
Remove the pot from the heat and slowly stir in the shredded cheddar cheese until it melts smoothly into the soup, creating that rich, cheesy goodness everyone loves.
8. Season:
Add in the salt, black pepper, smoked paprika, ground mustard, and cayenne pepper (if you like a little spice) to taste. Chat to your taste preference and adjust the seasoning as needed.
9. Optional Garnish:
Ladle the soup into bowls and if you want to elevate it, top with crispy bacon pieces, extra cheddar cheese, and fresh parsley or chives for a pop of color.
10. Serve:
This delicious soup is best served hot, alongside crusty bread or toasted slices for dipping. It’s the perfect cozy meal for chilly days. Enjoy your bowl of comfort!
Can I Use Frozen Broccoli?
Absolutely! Frozen broccoli is a great time-saver. Just thaw it slightly before adding it to the soup. It may be a bit softer than fresh, but it still works beautifully in the recipe.
How Do I Store Leftover Broccoli Cheddar Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Soup Dairy-Free?
Yes! You can easily make this soup dairy-free by substituting half-and-half with a non-dairy milk, like almond, oat, or coconut milk, and replacing the cheddar cheese with a dairy-free cheese alternative. Just note that the flavor and creaminess may vary a bit.
What Can I Serve with Broccoli Cheddar Soup?
This soup pairs wonderfully with crusty bread, a light salad, or even a grilled cheese sandwich for a complete meal. You can also serve it in a bread bowl for a fun twist!
