Creamy, comforting, and packed with flavor, this broccoli cheddar soup is the perfect dish to warm you up on a chilly day. With a smooth, velvety texture and a delightful combination of fresh broccoli and sharp cheddar cheese, this soup strikes the perfect balance between health and indulgence. The richness of the soup is created with a blend of butter, half-and-half, and flavorful seasonings, while the addition of fresh carrots and broccoli ensures every spoonful is both satisfying and nutritious.
Whether served for lunch, dinner, or as a cozy appetizer, this creamy broccoli cheddar soup is sure to become a family favorite. The beauty of this dish lies not only in its delicious taste but in how easy it is to make. It’s a one-pot recipe that requires minimal ingredients and effort, making it an ideal choice for weeknight meals or when you’re craving something homemade and comforting.
Why You’ll Love This Recipe
1. Rich and Creamy Texture
The creamy base, made with butter and half-and-half, provides a smooth and velvety texture that coats the vegetables beautifully.
2. Packed with Nutrients
With fresh broccoli, carrots, and a touch of seasoning, this soup is not only delicious but also a great source of vitamins and fiber.
3. Cheese Lovers’ Dream
The generous addition of cheddar cheese ensures every bite is full of that perfect, gooey, and savory cheese flavor.
4. Quick and Easy
This recipe comes together in just under an hour, making it a great weeknight dinner option or a quick lunch.
5. Customizable
You can adjust the level of creaminess and flavor intensity to your liking, or swap in different types of cheese for variety.
Ingredients
- Butter
- Yellow onion, finely chopped
- Salted butter
- All-purpose flour
- Chicken broth
- Half and half
- Fresh broccoli, roughly chopped
- Carrots, peeled and chopped
- Kosher salt
- Paprika
- Garlic powder
- Dry mustard
- Black pepper
- Cheddar cheese
Variations
- Vegan Version: Replace the butter with olive oil, use plant-based milk like coconut or oat milk instead of half and half, and substitute the cheddar cheese with a vegan cheese alternative.
- Add Protein: For a heartier version, you can add cooked chicken or bacon bits for an extra boost of flavor.
- Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to give the soup a spicy twist.
- Use Different Vegetables: Try adding cauliflower or spinach for a change in flavor and texture.
How to Make the Recipe
Step 1: Sauté the Onion
In a large pot, melt 1 Tbsp of butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until soft and translucent.
Step 2: Make the Roux
Add 1/4 cup of salted butter to the pot. Once melted, stir in the flour and cook for 2 minutes to form a roux. This will help thicken the soup.
Step 3: Add Liquids
Slowly pour in the chicken broth and half-and-half, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Step 4: Add Vegetables and Seasonings
Add the chopped broccoli, carrots, kosher salt, paprika, garlic powder, dry mustard, and black pepper. Stir everything together and simmer for 15-20 minutes, or until the vegetables are tender.
Step 5: Blend and Add Cheese
Using an immersion blender, blend the soup until smooth, leaving some small chunks for texture. Stir in the cheddar cheese until melted and smooth.
Step 6: Final Seasoning
Taste the soup and adjust seasoning if needed, adding more salt, pepper, or mustard to your preference.
Tips for Making the Recipe
- Don’t Overcook the Vegetables: While you want them tender, overcooking can result in a mushy texture, so be mindful to simmer just until they’re soft.
- Shred the Cheese Yourself: Pre-shredded cheese contains anti-caking agents that may prevent it from melting smoothly. Shred your own cheese for a better texture.
- Use an Immersion Blender: An immersion blender helps create a smooth soup without the hassle of transferring to a traditional blender.
- Adjust Consistency: If the soup is too thick, simply add more chicken broth or half-and-half to reach your desired consistency.
How to Serve
Serve this creamy broccoli cheddar soup in bowls with a sprinkle of extra cheddar on top. Pair it with crusty bread or a side salad for a complete meal. For a fun twist, serve it in bread bowls for an added layer of flavor and texture.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally to prevent sticking.
Freezing
This soup can be frozen for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. When reheating, thaw in the refrigerator overnight and then warm on the stove.
Reheating
To reheat the soup, warm it gently over low heat, stirring frequently. If it thickens too much, add a splash of chicken broth or milk to restore its creamy texture.
FAQs
1. Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used, though fresh will give the soup a fresher texture and taste.
2. Can I make this soup dairy-free?
Yes! Use plant-based butter, milk, and cheese alternatives to make this recipe dairy-free.
3. How can I make the soup thicker?
You can add more flour or blend a portion of the soup to thicken it further.
4. Is this soup spicy?
No, this soup is not spicy, but you can add cayenne pepper or hot sauce to adjust the heat level.
5. Can I make this recipe ahead of time?
Yes, this soup stores well in the fridge or can be frozen for later.
6. Can I use other types of cheese?
Yes, sharp cheddar works best, but you can substitute with other cheeses like Gruyère, mozzarella, or Monterey Jack.
7. How long will this soup keep in the fridge?
It will stay fresh in the fridge for up to 3 days.
8. Can I freeze this soup?
Yes, this soup freezes well for up to 3 months.
9. Can I add other vegetables to the soup?
Yes, cauliflower, spinach, or peas are great additions.
10. Is this soup gluten-free?
The soup is not gluten-free due to the flour used in the roux. You can substitute the flour with a gluten-free flour blend.
Conclusion
This creamy broccoli cheddar soup is the ultimate comfort food, offering a delightful combination of rich cheese and fresh vegetables. Easy to make, versatile, and completely satisfying, it’s the perfect dish to enjoy any time of the year. Whether you make it for a weeknight dinner or a cozy weekend lunch, this soup is sure to become a household favorite. Enjoy every spoonful!
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Creamy Broccoli Cheddar Soup
- Total Time: 30-35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This creamy and comforting soup combines tender broccoli, sweet carrots, and melty cheddar cheese in a velvety broth, perfect for chilly evenings. It’s an easy-to-make, cozy dish your whole family will love!
Ingredients
- 1 Tbsp butter
- 1 medium yellow onion, finely chopped
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups half and half
- 12 oz fresh broccoli (roughly chopped)
- 2 carrots, peeled and chopped
- 1/2 tsp kosher salt
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp dry mustard (substitute with 1/2 tsp regular mustard)
- 1/4 tsp black pepper
- 2 cups cheddar cheese
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes.
- Add the flour to the pot, whisking to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Slowly whisk in the chicken broth and half and half, making sure to eliminate any lumps. Bring the mixture to a simmer.
- Add the broccoli and carrots to the pot, and simmer for about 10-15 minutes until the vegetables are tender.
- Add the salt, paprika, garlic powder, dry mustard, and black pepper. Stir well to combine.
- Reduce the heat to low and add the cheddar cheese, stirring until the cheese has melted and the soup is smooth and creamy.
- Taste and adjust seasonings if needed. Serve hot with a slice of crusty bread or crackers.
Notes
- You can use vegetable broth for a vegetarian version.
- For a thicker soup, use less half and half or blend a portion of the soup.
- Leftovers can be stored in the fridge for up to 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American