There’s nothing quite like a steaming bowl of broccoli cheddar soup to chase away the chills – it’s my ultimate comfort food! My obsession started in college when my roommate would make huge pots of this creamy, cheesy goodness. She’d swear by the magic of sharp cheddar melting into velvety broth with tender broccoli florets. Now it’s my go-to for rainy days, lunchboxes, and when I need a hug in bowl form. This version comes together in just 30 minutes but tastes like you’ve been simmering love all afternoon.
Why You’ll Love This Broccoli Cheddar Soup
This broccoli cheddar soup checks all the boxes for a perfect weeknight meal:
- Ready in just 30 minutes – faster than waiting for takeout!
- So creamy you’ll swear there’s heavy cream in it (but there’s not!)
- Packed with flavor from sharp cheddar and garlic
- Easy to customize – add more cheese, blend it smooth, or toss in extras like carrots
- Kids and adults alike go crazy for it (trust me, I’ve tested this on both!)
It’s the kind of comfort food that makes you close your eyes and sigh with the first spoonful.
Ingredients for Broccoli Cheddar Soup
Here’s everything you’ll need to make this dreamy, creamy broccoli cheddar soup – I promise it’s all simple stuff you probably already have:
- Produce: 4 cups fresh broccoli florets (from about 1 large head), 1 small yellow onion (finely diced), 2 garlic cloves (minced)
- Dairy: 3 tablespoons butter (salted or unsalted), 2 cups milk (whole milk makes it extra creamy!), 2 cups shredded sharp cheddar cheese (shred it yourself for best melting!)
- Pantry staples: 1/4 cup all-purpose flour, 2 cups chicken or vegetable broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper
That’s it! No fancy ingredients – just real, simple foods that transform into something magical. I always keep extra cheese on hand because… well, you’ll see why once you taste it!
How to Make Broccoli Cheddar Soup
Alright, let’s get cooking! This broccoli cheddar soup comes together in just a few simple steps, but I’ll walk you through each one to make sure it turns out perfectly creamy and dreamy every time.
Sauté the Aromatics
First, grab your favorite soup pot (I use my trusty enameled cast iron) and melt the butter over medium heat. When it’s just starting to bubble, toss in those diced onions. Oh, that sizzle sound gets me every time! Stir them around for about 3-4 minutes until they turn translucent – you’ll know they’re ready when your kitchen smells amazing. Then add the minced garlic and cook for just 30 seconds more until fragrant. Don’t let the garlic brown or it’ll get bitter!
Create the Roux
Now for the magic thickener – sprinkle in the flour and immediately start stirring. This is where your arm gets a little workout! Keep stirring constantly for about a minute to cook out that raw flour taste. The mixture will look like a thick paste, and that’s exactly what we want. This little step makes all the difference between a thin soup and that luscious, creamy texture we’re after. For more tips on thickening sauces, check out this guide to thickening sauces.
Simmer the Broccoli Cheddar Soup
Here’s where things get exciting! Slowly pour in the broth while whisking continuously – this prevents lumps from forming. Once it’s smooth, add the milk in the same way. The mixture will thicken beautifully as it heats up. Now toss in those broccoli florets (I like to cut them into bite-sized pieces first) and let everything simmer gently for about 10 minutes. You’ll know it’s ready when the broccoli is tender but still bright green – poke a fork in to check. Don’t overcook or the broccoli will turn mushy!
Add Cheese and Season
Now for the best part – the cheese! Turn the heat down to low before adding the shredded cheddar. This is crucial – too much heat can make the cheese separate and get grainy. Stir slowly until all that glorious cheddar melts into the soup. Finally, season with salt and pepper to taste. I always do a little taste test here – sometimes I’ll add an extra pinch of salt or dash of pepper depending on my mood. And voila! You’ve just made the most comforting bowl of broccoli cheddar soup imaginable.
Tips for Perfect Broccoli Cheddar Soup
After making this broccoli cheddar soup more times than I can count, I’ve picked up a few tricks you’ll love:
- Shred your own cheese! Pre-shredded has anti-caking agents that make melting trickier. A block of sharp cheddar melts like a dream.
- Cut broccoli small – about 1-inch florets cook evenly and fit on your spoon perfectly.
- Blend half the soup for extra creaminess while keeping some texture. My immersion blender makes this a 30-second job!
- Low and slow with the cheese – too much heat causes grainy texture. Patience = silky perfection.
These little touches take an already great soup to “lick-the-bowl-clean” status!
Ingredient Substitutions
Life happens – here’s how to adapt this broccoli cheddar soup when your fridge or pantry doesn’t cooperate:
- No broccoli? Cauliflower works beautifully (though the color changes), or try chopped zucchini in a pinch.
- Gluten-free? Swap the flour for cornstarch (use 2 tbsp mixed with cold water) or your favorite GF flour blend.
- Dairy-free? Use olive oil instead of butter, unsweetened almond milk, and your favorite vegan cheddar (though melting texture varies).
- Out of broth? Water with an extra pinch of salt works in emergencies!
The soup stays delicious even with these tweaks – cooking should be flexible, not stressful!
Serving Suggestions for Broccoli Cheddar Soup
Oh, the joy of dunking crusty bread into this velvety broccoli cheddar soup! My absolute favorite way to serve it is with a warm baguette – those crispy edges soaking up the cheesy broth are pure heaven. For a complete meal, pair it with a simple green salad or roasted baby potatoes. And don’t forget the extra shredded cheddar on top – because can you ever really have too much cheese? (Hint: No. No you cannot.)
Storing and Reheating
This broccoli cheddar soup keeps like a dream! Let it cool completely before storing in airtight containers – it’ll stay fresh in the fridge for 3-4 days. Want to freeze it? Portion it out before adding cheese (dairy can get grainy when frozen), then stir in fresh cheese when reheating. To warm it up, go low and slow on the stovetop – microwave zaps can make the texture weird. A splash of milk helps revive the creaminess if needed. Trust me, it tastes just as good (maybe better?) the next day!
Broccoli Cheddar Soup Nutrition
Just between us, I don’t count calories when I’m enjoying this broccoli cheddar soup – comfort food calories don’t count, right? But for those curious, here’s the nutritional breakdown per serving (about 1 cup): 320 calories, 22g fat (14g saturated), 18g carbs (3g fiber), and 14g protein. Remember, these are estimates based on my exact ingredients – your favorite cheese or broth might change things slightly. What really matters is that each spoonful delivers creamy, cheesy comfort packed with real broccoli goodness!
FAQs About Broccoli Cheddar Soup
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works in a pinch – just thaw and pat dry first to avoid extra water in your soup. The texture will be slightly softer, but the flavor still shines. I actually keep a bag in my freezer for emergency soup cravings!
Why did my soup turn out grainy?
Oh, I’ve been there! This usually happens when the cheese gets too hot. Always melt cheese on low heat and shred it yourself (pre-shredded bags have additives that don’t melt as smoothly). If it happens, blending can sometimes rescue the texture – just pretend you meant for it to be “rustic.”
Can I make this soup in advance?
You bet! The flavors actually deepen overnight. Just wait to add the cheese until you’re ready to serve – reheat the base gently, then stir in the cheddar. Your future self will thank you for meal prepping this comforting goodness!
How can I make it thicker/thinner?
Too thick? Add a splash more broth or milk. Too thin? Let it simmer uncovered for a few extra minutes or mix 1 tbsp cornstarch with cold water and stir it in. Easy peasy – soup should be exactly how you like it!
Now that you’re a broccoli cheddar soup expert, grab that pot and get cooking! Tag me in your cheesy masterpiece – I want to see your bowl of comfort!
Print
30-Minute Creamy Broccoli Cheddar Soup to Savor Now
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting broccoli cheddar soup that’s easy to make and packed with flavor.
Ingredients
- 4 cups broccoli florets
- 3 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and garlic, cook until soft.
- Stir in flour and cook for 1 minute.
- Slowly whisk in broth and milk.
- Add broccoli and simmer for 10 minutes.
- Stir in cheddar cheese until melted.
- Season with salt and pepper.
- Serve hot.
Notes
- Use fresh broccoli for best results.
- Adjust cheese quantity to your preference.
- Blend half the soup for a smoother texture.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
Keywords: broccoli cheddar soup, cheesy soup, easy soup recipe
