Few dishes evoke comfort and satisfaction like a steaming bowl of broccoli cheddar soup. This classic recipe combines the earthy goodness of broccoli with the rich, creamy indulgence of sharp cheddar cheese.
Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing appetizer, this homemade broccoli cheddar soup will exceed your expectations.
Follow this detailed, step-by-step guide to create a velvety, flavorful soup that’s sure to become a family favorite.
Ingredients You’ll Need
To make this delicious soup, gather the following ingredients. Using fresh, high-quality components ensures the best results:
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 2 cups vegetable broth
- 2 cups heavy cream
- 4 cups broccoli florets, chopped into small pieces
- 1 large carrot, finely grated
- 2 1/2 cups sharp cheddar cheese, shredded (avoid pre-shredded cheese for better melting)
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg (optional, for depth of flavor)
- Salt and black pepper, to taste
- Optional garnish: extra shredded cheddar, croutons, or chopped parsley
Step-by-Step Instructions
1. Prep the Vegetables
Begin by preparing your vegetables. Chop the broccoli into small, bite-sized florets to ensure even cooking.
Finely grate the carrot and set it aside. Dice the onion and mince the garlic cloves. Having all your ingredients prepped and ready will streamline the cooking process.
2. Sauté the Aromatics
Place a large pot or Dutch oven over medium heat. Add the butter and let it melt until it begins to foam slightly. Toss in the chopped onion and sauté for 3–4 minutes until it turns translucent.
Stir in the minced garlic and cook for another minute, ensuring the garlic doesn’t burn. The aroma at this stage will set the foundation for your soup’s flavor.
3. Create the Roux
Sprinkle the flour over the sautéed onions and garlic. Stir continuously to combine the flour with the butter, creating a roux. Cook the roux for 2–3 minutes, stirring constantly to prevent it from sticking or burning. This step thickens the soup and gives it a creamy texture.
4. Add the Liquids
Gradually pour in the milk while whisking constantly to avoid lumps. Once the milk incorporates smoothly, add the chicken or vegetable broth and heavy cream. Stir well to combine all the ingredients.
Bring the mixture to a gentle simmer, but avoid boiling it, as high heat can cause the dairy to separate.
5. Incorporate the Vegetables
Add the broccoli florets and grated carrot to the pot. Stir to ensure the vegetables submerge in the liquid.
Let the soup simmer for 10–12 minutes, or until the broccoli becomes tender but still retains a slight bite. Overcooking the broccoli can make it mushy, so keep an eye on it.
6. Season the Soup
Season the soup with paprika, nutmeg (if using), salt, and black pepper. Taste and adjust the seasoning as needed. The paprika adds a subtle smokiness, while the nutmeg enhances the overall depth of flavor.
7. Add the Cheese
Reduce the heat to low and gradually add the shredded cheddar cheese. Stir continuously until the cheese melts completely and blends into the soup.
Avoid boiling the soup after adding the cheese, as high heat can cause it to become grainy.
8. Blend for a Smoother Texture (Optional)
For a smoother consistency, use an immersion blender to partially blend the soup. Alternatively, transfer a portion of the soup to a regular blender, blend until smooth, and return it to the pot.
This step is optional, depending on whether you prefer a chunky or creamy texture.
9. Serve and Garnish
Ladle the hot soup into bowls and garnish with extra shredded cheddar, croutons, or a sprinkle of chopped parsley. Serve immediately with a side of crusty bread or a fresh salad for a complete meal.
Tips for the Perfect Broccoli Cheddar Soup
- Use Fresh Ingredients: Fresh broccoli and high-quality cheddar cheese make a noticeable difference in flavor and texture.
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can affect the soup’s smoothness. Shredding your own cheese ensures a creamier result.
- Adjust the Consistency: If the soup becomes too thick, add a splash of broth or milk to thin it out. Conversely, simmer it longer if you prefer a thicker soup.
- Customize the Flavor: Add a pinch of cayenne pepper for a subtle kick or a dash of mustard powder for extra tanginess.
Why This Recipe Works
This broccoli cheddar soup recipe strikes the perfect balance between simplicity and indulgence. The roux, made from butter and flour, creates a velvety base, while the combination of milk, cream, and broth adds richness without overwhelming the palate.
Fresh broccoli and carrots provide a nutritious boost, and sharp cheddar cheese delivers that signature tangy flavor. The optional blending step allows you to customize the texture to your liking, making this recipe versatile and adaptable.
Serving Suggestions
Pair this soup with a variety of sides to create a complete meal. Here are a few ideas:
- Crusty Bread: A warm baguette or sourdough loaf is perfect for dipping.
- Salad: A simple green salad with a light vinaigrette complements the soup’s richness.
- Sandwiches: Serve alongside a grilled cheese sandwich for the ultimate comfort food combo.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the soup gently on the stovetop over low heat, stirring occasionally to prevent separation. If the soup thickens upon cooling, add a splash of milk or broth while reheating to restore its creamy consistency.
