You know those nights, right? The ones where you stare into the fridge, exhausted, and all you want is something warm, comforting, and utterly delicious without requiring a culinary marathon? That’s exactly when this broccoli cheddar soup comes to the rescue. It’s the kind of soup that feels like a warm hug on a chilly evening, a nostalgic trip back to childhood dinners, and a guaranteed crowd-pleaser all rolled into one. Forget those watery, bland versions you might have encountered; this one is rich, velvety, and bursting with that irresistible cheesy broccoli flavor we all crave. It’s so good, in fact, that my kids have been known to request it for their birthday dinners, which, let me tell you, is high praise from a picky bunch! It’s a hug in a bowl, really, and I can’t wait to share it with you.
Thank you for reading this post, don't forget to subscribe!What is Broccoli Cheddar Soup?
At its heart, broccoli cheddar soup is exactly what it sounds like: a wonderfully creamy soup packed with tender broccoli florets and melty, sharp cheddar cheese. Think of it as the ultimate comfort food elevated. It’s not just some basic vegetable soup; it’s a decadent, satisfying dish that’s surprisingly simple to whip up. The magic happens when tender broccoli gets simmered in a rich, creamy broth, then infused with the gooey goodness of cheddar cheese until everything is perfectly smooth and spoonable. It’s essentially a culinary masterpiece that’s approachable enough for a weeknight but special enough to serve when guests pop over. It’s the kind of meal that makes everyone feel a little bit happier and a lot more content.
Why you’ll love this recipe?
Oh, where do I even begin with why this broccoli cheddar soup is a kitchen staple for me? Firstly, the flavor is absolutely phenomenal. It’s got this deep, savory base, perfectly complemented by the slight sweetness of the broccoli and the sharp, tangy bite of the cheddar. Every spoonful is pure bliss! And the texture? It’s incredibly smooth and creamy, but with those delightful little pieces of tender broccoli throughout. It’s the perfect balance. Secondly, and this is a big one for busy bees like us, it’s ridiculously easy to make. I’m talking minimal chopping, simple steps, and pretty much hands-off simmering time. This recipe is a lifesaver on nights when I get home late or just don’t have the energy for anything complicated. Plus, it’s wonderfully cost-effective. The ingredients are all pretty common, readily available pantry staples, making it a budget-friendly way to serve up a truly satisfying meal. I’ve also found it to be surprisingly versatile. While it’s amazing on its own, I’ve also served it alongside crusty bread for dipping, as a starter for a larger meal, or even as a light lunch with a simple side salad. What I love most about this specific recipe, though, is how incredibly creamy it turns out without being heavy or greasy. I’ve tested this with different milks, and while whole milk is traditional, I’ve even dabbled with a splash of half-and-half for an extra luxurious feel, and let me tell you, it’s divine. It’s just pure, unadulterated comfort food goodness.
How do I make Broccoli Cheddar Soup?
Quick Overview
This soup is all about building layers of flavor with simple steps. We’ll start by sautéing some aromatics to build a savory base, then simmer the broccoli until tender. The key is blending a portion of the soup to achieve that signature creaminess, then stirring in the cheese until it’s perfectly melted and gooey. It’s straightforward, rewarding, and results in a soup that tastes like it simmered for hours. You’ll be amazed at how quickly this comes together!
Ingredients
For the Main Base:
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 cloves garlic, minced
4 cups broccoli florets (from about 1-1.5 lbs broccoli)
4 cups low-sodium chicken or vegetable broth
1 cup milk (whole milk recommended for creaminess, but 2% works too)
1/4 cup all-purpose flour
Salt and freshly ground black pepper to taste
“I don’t know if I’ve ever eaten a better Easy Broccoli Cheddar Soup You’ll Love. The rub alone is wonderful, but the sauce??? Over the top!”
For the Cheesy Goodness:
2 cups shredded sharp cheddar cheese (about 8 oz) – I like to shred it myself from a block for the best melt!
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. You don’t want it to brown, just get nice and tender. Then, stir in the minced garlic and cook for another minute until fragrant. Trust me, this step makes all the difference!
Step 2: Add Broccoli and Broth
Add the broccoli florets to the pot and give them a quick stir. Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 10-15 minutes, or until the broccoli is fork-tender. We want it cooked through but not mushy.
Step 3: Make the Roux (for Creaminess!)
While the broccoli simmers, in a separate small saucepan or microwave-safe bowl, whisk together the milk and flour until smooth, creating a slurry. This is our secret to a super creamy soup without needing heavy cream. Once the broccoli is tender, carefully ladle about half of the soup mixture (broth and broccoli) into a blender or use an immersion blender directly in the pot. Blend until smooth and creamy. If using a regular blender, be cautious with hot liquids – fill it only halfway and hold the lid down with a towel. Pour the blended mixture back into the pot with the remaining soup. Stir in the milk-flour slurry.
Step 4: Thicken and Simmer
Return the pot to medium heat and cook, stirring constantly, until the soup thickens, about 5-7 minutes. Don’t let it boil rapidly. You’ll see it start to coat the back of a spoon. This is where that beautiful, velvety texture comes from. Season generously with salt and freshly ground black pepper to your taste. Don’t be shy with the pepper; it adds a nice warmth!
Step 5: Melt in the Cheese
Reduce the heat to low. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until each addition is melted and incorporated before adding the next. Continue until all the cheese is melted and the soup is gloriously cheesy and smooth. Taste and adjust seasoning if needed. If it’s not cheesy enough for you (is that even possible?), you can always add a little more cheese!
Step 6: Serve Hot
Ladle the hot broccoli cheddar soup into bowls. Garnish with a little extra shredded cheddar, a sprinkle of fresh parsley, or even some crunchy croutons if you like. Serve immediately and enjoy the pure comfort!
“New family favorite! This Easy Broccoli Cheddar Soup You’ll Love was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
What to Serve It With
This broccoli cheddar soup is practically a meal in itself, but it loves company! For a classic breakfast or brunch, I love pairing it with some fluffy, golden cornbread muffins. The slight sweetness and crumbly texture of the cornbread are a perfect contrast to the rich soup. For a more elegant brunch, a simple, crisp green salad with a light vinaigrette is wonderful. It cuts through the richness of the soup beautifully. If you’re feeling indulgent and want it as a light lunch, a grilled cheese sandwich is, of course, the ultimate companion – talk about pure comfort! For a more casual, cozy snack, a side of crusty sourdough bread for dipping is unbeatable. My kids also love having it with some oyster crackers. Seriously, the possibilities are endless, and it always feels like a treat, no matter how you serve it.
Top Tips for Perfecting Your Broccoli Cheddar Soup
I’ve made this broccoli cheddar soup more times than I can count, and over the years, I’ve picked up a few tricks that really elevate it from good to absolutely spectacular. First, regarding the broccoli: make sure you use fresh broccoli florets, not the frozen kind if you can help it. Fresh broccoli has a brighter flavor and a better texture. When you cut it, try to get pieces that are relatively similar in size so they cook evenly. For the onions, I always dice them quite finely. It helps them break down better and disappear into the soup, leaving behind that lovely subtle sweetness. Now, about the cheese: this is crucial. Always, always, always shred your own cheese from a block. Pre-shredded cheese often has anti-caking agents that can make your soup a little less smooth and sometimes even a bit grainy. Take the extra few minutes to shred it yourself; it’s worth every second! When it comes to thickening, that milk and flour slurry is key. Make sure you whisk it really well to avoid any lumps. And remember to cook it long enough while stirring so the flour gets fully cooked out – nobody likes that raw flour taste. For the blending step, don’t overdo it if you like some texture. Blending about half the soup is usually perfect for me, leaving plenty of tender broccoli pieces. If you prefer a super smooth soup, blend it all! Don’t be afraid to taste and adjust the seasoning. Salt and pepper are your best friends here, and a little extra black pepper can really make the flavors pop. I’ve also discovered that a tiny pinch of nutmeg can add a subtle warmth and depth that’s unexpected but delightful. If your soup seems a bit too thick, just thin it out with a splash more broth or milk. If it’s too thin, you can simmer it a little longer, or even make another small slurry of flour and milk to stir in.
Storing and Reheating Tips
Leftover broccoli cheddar soup is a treasure, and luckily, it stores beautifully. Once it’s cooled down a bit, transfer any leftovers into an airtight container. It will keep well in the refrigerator for about 3 to 4 days. Just make sure it’s properly sealed to maintain its freshness and prevent it from absorbing other odors from the fridge. When you’re ready to reheat it, the best method is usually on the stovetop. Gently heat it over medium-low heat, stirring occasionally, until it’s warmed through. You might need to add a splash of milk or broth if it seems a bit too thick after chilling. Microwaving is also an option; just heat it in 30-second intervals, stirring in between, until it’s hot. Avoid boiling it rapidly, as this can sometimes cause the cheese to separate. I generally advise against freezing this soup, as the dairy and cheese can sometimes change texture when thawed. It’s really best enjoyed fresh or within a few days of making it. And a little tip: if you happen to have any fresh cheese, stirring in a small handful right before serving after reheating can perk up that cheesy flavor beautifully!
Frequently Asked Questions
Final Thoughts
There you have it – my tried-and-true recipe for the most wonderfully comforting broccoli cheddar soup. It’s the kind of dish that makes even the most ordinary day feel a little bit special. The creamy texture, the vibrant broccoli, and that irresistible cheesy flavor all come together to create something truly magical. I hope you’ll give this recipe a try, and I truly believe it will become a favorite in your kitchen too, just like it has in mine. If you’re someone who loves this kind of cozy, savory goodness, you might also enjoy my Creamy Tomato Soup or my Hearty Lentil Soup. Both are fantastic for those days when you just need a bowl of pure comfort. I can’t wait to hear what you think of this broccoli cheddar soup! Please leave a comment below to let me know how it turned out, or share any of your favorite tweaks or serving suggestions. Happy cooking, and enjoy every spoonful!
broccoli cheddar soup
Ingredients
Main Ingredients
- 2 heads fresh broccoli cut into florets (about 16 ounces total)
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup salted butter 1 stick, 113 g
- 1 large onion finely diced (about 1 cup)
- 7 cups chicken broth 56 ounces / 1,680 g
- 2 cups Muenster cheese shredded, 226 g
- 4 cups sharp cheddar cheese shredded, 452 g
- 2 cups half-and-half 480 grams / 16 ounces
- 3 teaspoons garlic powder
- 0.66 cup cornstarch 85 g
- 1 cup water
Instructions
Roasted Broccoli
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the broccoli florets in a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake for 20-25 minutes, or until broccoli just starts to brown.
- Remove from oven and let cool slightly. Roughly chop and set aside.
Soup Preparation
- In a large pot over medium heat, melt the butter.
- Add diced onion and cook for 3-5 minutes until softened.
- Pour in chicken broth and bring to a simmer for 15 minutes.
- Reduce heat to low. Add shredded Muenster cheese, most of the cheddar, half-and-half, and garlic powder. Stir until cheese is melted.
- In a small bowl, dissolve cornstarch in water, then stir into the soup to thicken.
- Add the roasted broccoli. Simmer over low heat for 5-10 minutes until soup is thick and creamy. Serve hot.
