Broccoli cheddar soup is a classic comfort food that combines the earthy flavor of fresh broccoli with the creamy richness of cheddar cheese. This creamy, velvety soup is perfect for chilly days when you’re craving something warm and satisfying. Whether served as a starter or as a main dish, it’s a delightful and hearty meal. With the richness of half-and-half and a savory base of garlic, onions, and spices, this recipe is sure to become a family favorite. The addition of extra-sharp cheddar cheese takes the flavor to the next level, making this soup incredibly flavorful. It’s deliciously filling and ideal for pairing with crusty bread or even served in a bread bowl for that extra indulgence.

This recipe is versatile and can be made on the stovetop in under an hour, so it’s great for a weeknight dinner or a cozy weekend meal. It’s also perfect for meal prepping, as it stores well in the fridge and can be reheated for a quick lunch or dinner. If you’re a fan of cheesy soups, this is a must-try recipe!

Why You’ll Love This Recipe

1. Creamy and Rich

The combination of half-and-half and cheddar cheese creates a velvety texture that’s both comforting and satisfying.

2. Packed with Flavor

A blend of paprika, mustard, and cayenne pepper adds a depth of flavor, while the garlic and onions create a savory base for the soup.

3. Healthy Veggies

This soup is filled with fresh broccoli and carrots, making it a nutritious option that sneaks in some veggies without sacrificing taste.

4. Quick and Easy

With simple ingredients and easy steps, this soup comes together in less than an hour, making it a perfect choice for a busy weeknight meal.

5. Customizable

You can adjust the level of spiciness, switch out the cheese, or even add extra veggies to suit your taste preferences.

Ingredients

For the Soup

Unsalted butter (divided)
Olive oil
Yellow onion (finely diced)
Minced garlic
Smoked paprika
Ground mustard
Ground cayenne pepper
Salt and pepper
All-purpose flour
Low-sodium chicken or vegetable broth
Half-and-half
Bay leaf (optional)
Chopped broccoli (bite-sized pieces)
Shredded carrots
Extra-sharp cheddar cheese (grated)
Hearty buttered bread or bread bowls (optional)

Variations

Spicy Kick: Add more cayenne pepper or a dash of hot sauce for extra heat.
Vegan Version: Substitute the half-and-half with coconut milk or another non-dairy alternative, and use vegan cheddar cheese for a dairy-free version.
Add Protein: Incorporate cooked chicken or turkey for a heartier meal.
Other Vegetables: Add other vegetables like cauliflower, peas, or potatoes to enhance the flavor and texture.
Gluten-Free Option: Substitute the flour with a gluten-free flour blend or cornstarch to thicken the soup.

How to Make the Recipe

Step 1: Cook the Onion and Garlic

In a large pot, melt 3 tablespoons of butter and olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Add the Spices and Flour

Stir in the paprika, mustard, cayenne pepper, salt, and pepper. Cook the mixture for another minute to let the spices bloom. Then, add the flour and whisk to combine, forming a roux. Cook for 2-3 minutes until the mixture is golden and slightly thickened.

Step 3: Add the Broth and Half-and-Half

Slowly pour in the low-sodium chicken or vegetable broth, stirring constantly to avoid lumps. Add the half-and-half and bay leaf (if using). Bring the mixture to a simmer, cooking for about 5 minutes until it starts to thicken slightly.

Step 4: Add the Broccoli and Carrots

Add the chopped broccoli and shredded carrots to the soup. Stir to combine and let it simmer for 10-12 minutes, or until the broccoli is tender but still vibrant in color.

Step 5: Add the Cheese

Remove the soup from heat and gradually stir in the shredded extra-sharp cheddar cheese until it melts into the soup, creating a smooth, creamy texture. Taste the soup and adjust the seasoning with salt and pepper if needed.

Step 6: Serve

Serve the soup hot, optionally topped with extra grated cheddar cheese. Pair with hearty buttered bread or serve it in a bread bowl for an indulgent experience.

Tips for Making the Recipe

Don’t Overcook the Vegetables: Make sure the broccoli retains its vibrant color and doesn’t become mushy by checking for doneness after simmering for 10-12 minutes.
Use Fresh Broccoli: For the best texture, use fresh broccoli rather than frozen, as frozen broccoli can become too soft and watery.
Adjust Consistency: If the soup is too thick, add a little more half-and-half or broth to thin it out to your desired consistency.
Add Cheese Gradually: To ensure a smooth texture, add the cheese gradually and stir constantly while the soup is off the heat.

How to Serve

This soup is perfect when served with hearty buttered bread for dipping or in a crusty bread bowl for a complete meal. You can also pair it with a simple salad or roasted vegetables to balance out the richness of the soup. A drizzle of olive oil and a sprinkle of fresh herbs on top can add a finishing touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover broccoli cheddar soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a bit of milk or broth to bring the soup back to its creamy consistency.

Freezing

To freeze the soup, allow it to cool completely, then transfer it to a freezer-safe container. It can be stored for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop. Note that the texture of the cheese may slightly change after freezing, but it will still be delicious.

Reheating

Reheat the soup gently over low heat on the stovetop, stirring occasionally. If the soup is too thick after refrigerating or freezing, add a little more milk or broth to reach the desired consistency.

FAQs

1. Can I use a different type of cheese?

Yes, you can use other cheeses such as gouda, mozzarella, or Gruyère, but cheddar gives the soup its signature flavor.

2. Can I make this soup dairy-free?

Yes, use non-dairy milk such as almond milk or coconut milk and substitute vegan cheese for the cheddar and Parmesan.

3. How can I make the soup thicker?

To thicken the soup, either cook it longer to reduce the liquid or add an additional tablespoon of flour and cook it until thickened.

4. Can I add more vegetables?

Absolutely! You can add cauliflower, peas, or even potatoes to the soup for more texture and flavor.

5. Can I use frozen broccoli?

Frozen broccoli can be used, but it may result in a slightly softer texture. Be sure to thaw and drain it before adding to the soup.

6. Can I make the soup spicy?

Yes, you can add more cayenne pepper or even a pinch of chili flakes to spice things up.

7. Can I make the soup ahead of time?

Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3-4 days. Just reheat it gently before serving.

8. How do I prevent the soup from curdling when adding cheese?

Make sure the soup is off the heat before adding the cheese and stir constantly to create a smooth texture.

9. Can I serve the soup in a bread bowl?

Yes, serving the soup in a bread bowl makes it an extra-special treat! Just hollow out a small round loaf of bread and pour the soup in.

10. How do I adjust the flavor of the soup?

Taste the soup before serving and adjust the seasonings. Add salt, pepper, or more cayenne for heat to balance the flavor.

Conclusion

This Broccoli Cheddar Soup is the ultimate comfort food. Creamy, cheesy, and full of fresh vegetables, it’s the perfect meal for a chilly evening or when you need something hearty and satisfying. With its easy-to-follow steps and the option to make it ahead of time, this soup is both a delicious and practical choice for any occasion. Serve it with crusty bread, a salad, or in a bread bowl for a complete and indulgent meal!