If you have a craving for something cozy, rich, and utterly comforting, this Broccoli Cheddar Soup Recipe will quickly become your new go-to. It combines tender broccoli florets with sharp cheddar cheese in a creamy, velvety broth that feels like a warm hug in a bowl. Every spoonful offers a perfect balance of fresh vegetable goodness and cheesy indulgence, making it ideal for chilly evenings or anytime you want a simple yet impressive homemade soup. Trust me, once you try this recipe, you’ll understand why it’s such a beloved classic.
Ingredients You’ll Need
What’s wonderful about this Broccoli Cheddar Soup Recipe is how straightforward the ingredients are, yet how wonderful each one is for building layers of taste, texture, and color. Every component plays a critical role in bringing this comforting soup to life.
- 5 tbsp unsalted butter: Provides the creamy, rich base that enhances flavor without overpowering the vegetables.
- ½ onion, chopped: Adds a subtle sweetness and aromatic depth when gently cooked.
- â…“ cup all-purpose flour: The key to thickening the soup, giving it that luscious, velvety texture.
- 2 cups chicken stock: Infuses the soup with savory undertones that enrich the overall flavor profile.
- 1 celery stalk, finely diced: Introduces a fresh crunch and a hint of earthiness that complements the broccoli.
- 2½ cups broccoli, chopped into bite-sized pieces: The star ingredient, delivering vibrant color and tender texture with every spoonful.
- 2 cups whole milk: Brings creaminess and balances the sharp cheddar perfectly.
- 2 cups shredded cheddar cheese: Bursting with bold flavor, it melts beautifully to create that irresistible cheesy richness.
- Salt and pepper to taste: Essential for highlighting the natural flavors and adding a little seasoning punch.
- Shredded cheddar cheese (for topping): Adds an extra cheesy flourish right before serving.
- Toasted sliced baguette: Perfect for dipping, lending a satisfying crunch alongside the smooth soup.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Melt the Butter and Sweat the Onions
Start by warming up a large pot over medium heat and melting the butter until it’s nice and bubbly. Toss in the chopped onion and cook it gently for about five minutes, until it becomes soft and translucent. This step is crucial because it releases those sweet, fragrant flavors that build the soup’s base.
Step 2: Create the Roux with Flour
Next, sprinkle in the all-purpose flour and whisk it into the melted butter and onions. Let it cook for about two minutes, making sure you stir constantly. This step cooks out the raw flour taste and gives you that perfect thickening agent to make your soup wonderfully creamy.
Step 3: Add Chicken Stock and Seasonings
Slowly pour in the chicken stock while whisking. Add a generous pinch of salt and pepper to draw out all the flavors. This savory broth is where the magic starts coming together, laying down a rich foundation for the vegetables and cheese.
Step 4: Simmer the Veggies
Stir in the finely diced celery and the bite-sized pieces of broccoli. Bring the pot to a boil, then reduce the heat and let everything simmer for about 15 minutes. This allows the broccoli and celery to soften just enough, melding their flavors perfectly into the soup base.
Step 5: Stir in the Milk for Creaminess
Pour in the whole milk and continue to simmer the soup until it thickens enough to coat the back of a wooden spoon—typically about 2 to 3 minutes. This creamy step is essential for balancing the cheddar’s sharpness and creating a smooth, comforting texture.
Step 6: Melt in the Cheddar Cheese
Remove the pot from heat and add the shredded cheddar cheese gradually in small handfuls, stirring well until fully melted before adding more. This slow addition ensures the cheese melts evenly into the soup, creating a luscious, gooey consistency that’s utterly mouthwatering.
Step 7: Final Taste and Adjust Seasoning
Give the soup a taste and add any extra salt or pepper if needed. Top it off with some more shredded cheddar cheese right before serving to elevate that cheesy experience even further.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
Elevate your Broccoli Cheddar Soup Recipe by adding a sprinkle of extra shredded cheddar on top, which melts into delightful gooey strings. For a fresh twist, try a handful of chopped chives or a dash of cracked black pepper to brighten the presentation and bring a pop of color.
Side Dishes
This soup pairs wonderfully with toasted sliced baguette that you can dip for that satisfying crunch. For a heartier meal, a crisp green salad or a simple grilled cheese sandwich can complement the creamy texture and enhance the comforting vibe perfectly.
Creative Ways to Present
Serve the soup in rustic bread bowls for a charming, edible container that adds a fun twist. Alternatively, top each bowl with crispy bacon bits or toasted nuts like walnuts or pecans for added texture and a subtle nutty flavor that complements the broccoli and cheddar beautifully.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Broccoli Cheddar Soup Recipe, simply transfer them to an airtight container and refrigerate. The soup will keep nicely for up to 3 days without losing its creaminess or flavor, making it perfect for quick meals throughout the week.
Freezing
While the soup tastes best fresh, you can freeze it for up to 2 months. Just make sure to cool it completely before transferring to freezer-safe containers. When frozen, some separation might occur, but gentle reheating and stirring will bring it right back to its creamy goodness.
Reheating
Warm your leftover Broccoli Cheddar Soup Recipe gently on the stovetop over low heat, stirring frequently to prevent scorching. If it seems too thick, add a splash of milk or chicken stock to restore the perfect creamy consistency before serving.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply replace the chicken stock with a good-quality vegetable broth. It won’t sacrifice any flavor and keeps it just as deliciously satisfying.
What type of cheddar cheese is best?
Sharp cheddar works beautifully for a bold flavor, but you can experiment with mild or extra sharp depending on your taste preference. Using freshly shredded cheese rather than pre-shredded ensures better melting.
Can I use frozen broccoli?
Yes, frozen broccoli is a convenient option. Just make sure to thaw and drain it well to avoid adding extra water to the soup, which might thin it out.
Is it possible to make this soup dairy-free?
For a dairy-free version, substitute the butter with olive oil, the milk with coconut or almond milk, and use a dairy-free cheese alternative. The texture and flavor will be slightly different, but still delicious!
How can I make this soup thicker?
If you prefer a thicker soup, you can increase the amount of flour slightly in the roux step or simmer the soup longer to reduce more liquid before adding the milk and cheese.
Final Thoughts
You really can’t go wrong with this Broccoli Cheddar Soup Recipe. Its perfect balance of creamy, cheesy, and fresh vegetable flavors makes it a wonderfully comforting dish any time of year. I hope you enjoy making it as much as I love sharing it—grab your apron and get ready to cozy up with a bowl of pure deliciousness!
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Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This classic Broccoli Cheddar Soup is rich, creamy, and filled with tender broccoli florets and sharp cheddar cheese. Perfect for a cozy meal, it combines a luscious milk and cheese base with sautéed onions, celery, and broccoli, simmered to perfection in a hearty chicken stock. Serve it hot with toasted sliced baguette for a comforting and satisfying dish.
Ingredients
Soup Base
- 5 tbsp unsalted butter
- ½ onion, chopped
- â…“ cup all-purpose flour
- 2 cups chicken stock
- 1 celery stalk, finely diced
- 2½ cups broccoli, chopped into bite-sized pieces
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
For Serving
- Shredded cheddar cheese (additional, for topping)
- Toasted sliced baguette
Instructions
- Melt Butter: Place a large pot over medium heat and melt the butter fully to create the base for your soup.
- Sauté Onion: Add the chopped onion to the melted butter and sweat for about 5 minutes until translucent, releasing its natural sweetness.
- Make Roux: Whisk in the all-purpose flour and cook for about 2 minutes to eliminate the raw flour taste and thicken the soup later.
- Add Stock and Season: Stir in the chicken stock gradually, whisking to combine into a smooth mixture, then season generously with salt and pepper.
- Cook Vegetables: Add the finely diced celery and chopped broccoli. Bring to a boil, then reduce heat to medium-low and simmer for about 15 minutes until the vegetables are tender.
- Add Milk and Thicken: Stir in the whole milk and continue simmering for 2 to 3 minutes until the soup thickens enough to coat the back of a wooden spoon.
- Melt Cheese: Remove the pot from heat and stir in the shredded cheddar cheese in small handfuls, allowing each addition to fully melt before adding more for a smooth, cheesy texture.
- Adjust Seasoning and Serve: Taste and adjust salt and pepper to your liking. Serve the soup hot, topped with additional shredded cheddar cheese and accompanied by toasted sliced baguette.
Notes
- Use sharp cheddar cheese for the best flavor impact.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- To make the soup creamier, you can blend part of it before adding the cheese.
- Leftovers keep well refrigerated for up to 3 days.
- Reheat gently on stovetop to prevent cheese from curdling.
