I make this creamy broccoli cheddar soup whenever I want something warm, rich, and comforting. The smooth broth, tender broccoli, and melted cheddar cheese come together in a cozy bowl that feels perfect for chilly evenings or quick family dinners.
Why You’ll Love This Recipe
I love how simple this soup is to prepare with everyday ingredients while still tasting like something from a restaurant. The creamy texture blends perfectly with the sharp cheddar flavor, and the broccoli adds freshness and color to every spoonful. I also like that this soup works well as a full meal with bread or as a starter for lunch and dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
2 cups whole milk
2 cups heavy cream
4 cups broccoli florets, chopped
2 medium carrots, shredded
3 cups sharp cheddar cheese, shredded
1/2 teaspoon paprika
Salt to taste
Black pepper to taste
Directions
I melt the butter in a large pot over medium heat and cook the onion until soft and fragrant.
I stir in the garlic and cook it for another minute.
I sprinkle in the flour and whisk continuously to create a smooth base.
I slowly pour in the broth while whisking so the mixture stays creamy without lumps.
I add the milk and heavy cream, then bring the soup to a gentle simmer.
I stir in the broccoli florets and shredded carrots and cook until the vegetables become tender.
I reduce the heat and gradually mix in the cheddar cheese until fully melted.
I season the soup with paprika, salt, and black pepper.
I let the soup simmer for a few more minutes until thick and creamy before serving.
Servings and timing
Servings: 6 bowls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
I sometimes add cooked chicken for extra protein and a heartier texture. When I want a smoky flavor, I mix in crispy turkey bacon or smoked paprika. For a lighter version, I replace the heavy cream with additional milk. I also enjoy adding cauliflower with the broccoli for extra vegetables without changing the creamy texture too much.
storage/reheating
I store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it slowly over low heat while stirring often to keep the cheese smooth and creamy. If the soup becomes too thick, I add a splash of milk or broth to loosen the texture.
FAQs
Can I use frozen broccoli?
I can absolutely use frozen broccoli if fresh broccoli is unavailable. I simply add it directly to the soup and cook until tender.
What type of cheddar cheese works best?
I prefer using sharp cheddar cheese because it gives the soup a richer and more pronounced flavor.
Can I make this soup vegetarian?
I make this soup vegetarian by using vegetable broth instead of chicken broth.
How do I make the soup thicker?
I let the soup simmer a little longer or add a small extra amount of flour mixed with milk for a thicker consistency.
Can I freeze broccoli cheddar soup?
I can freeze the soup, but I know the texture may slightly change after thawing because of the dairy ingredients.
Conclusion
I enjoy making this creamy broccoli cheddar soup because it is comforting, flavorful, and easy to prepare. The rich cheddar cheese combined with tender broccoli creates a satisfying meal that works perfectly for cozy dinners or simple lunches. I always appreciate how versatile this soup can be with different add-ins and variations.
A rich and comforting creamy broccoli cheddar soup made with tender broccoli, sharp cheddar cheese, carrots, and a smooth velvety broth perfect for cozy lunches or dinners.
Ingredients
4 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
2 cups whole milk
2 cups heavy cream
4 cups broccoli florets, chopped
2 medium carrots, shredded
3 cups sharp cheddar cheese, shredded
1/2 teaspoon paprika
Salt to taste
Black pepper to taste
Instructions
Melt the butter in a large pot over medium heat and cook the chopped onion until soft and fragrant.
Stir in the minced garlic and cook for 1 minute.
Sprinkle in the flour and whisk continuously until a smooth paste forms.
Slowly pour in the broth while whisking to avoid lumps.
Add the milk and heavy cream, then bring the mixture to a gentle simmer.
Stir in the broccoli florets and shredded carrots and cook until the vegetables are tender.
Reduce the heat to low and gradually stir in the shredded cheddar cheese until fully melted.
Season the soup with paprika, salt, and black pepper.
Simmer for a few more minutes until thick and creamy, then serve warm.
Notes
Use freshly shredded cheddar cheese for the smoothest texture.
Frozen broccoli can be used if fresh broccoli is unavailable.
For a lighter version, replace heavy cream with extra milk.
Add cooked chicken or turkey bacon for extra protein and flavor.
If the soup becomes too thick, add a splash of milk or broth while reheating.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
