Creamy Broccoli Cheddar Soup Recipe – A Hug in a Bowl

There’s something incredibly comforting about a warm bowl of Creamy Broccoli Cheddar Soup on a chilly evening. As the aroma of sautéing onions fills the kitchen, I am instantly transported back to my childhood, where my family would gather around the table on cold winter nights. Each spoonful of this velvety soup is like a cozy hug – rich with flavors and a touch of nostalgia. With just the right balance of creamy goodness and vibrant veggies, this soup is not only a treat for your taste buds but also an easy recipe that promises to bring loved ones together.

Why You’ll Love It

• Quick and easy to make, perfect for busy weeknights.
• The comforting homemade flavor will make your heart sing.
• Made with simple ingredients you probably already have at home.
• Great for any occasion, from casual dinners to festive gatherings.
• Always a crowd-pleaser, even for the pickiest eaters.

Ingredients You’ll Need

• 1 Tbsp butter – for that initial savory base.
• 1 medium yellow onion, finely chopped – a must for flavor and aroma.
• 1/4 cup salted butter – adds richness; you can use unsalted for more control over the salt.
• 1/4 cup all-purpose flour – to thicken that creamy goodness.
• 2 cups chicken broth – opt for low-sodium if you prefer.
• 2 cups half and half – for that luxurious mouthfeel.
• 12 oz fresh broccoli, roughly chopped – helps balance the soup with leafy freshness.
• 2 carrots, peeled and chopped – adds a sweetness that complements the broccoli.
• 1/2 tsp kosher salt – essential for enhancing all flavors.
• 1/4 tsp paprika – introduces a subtle warmth.
• 1/4 tsp garlic powder – elevates flavor to the next level.
• 1/4 tsp dry mustard – a secret ingredient that brightens up the soup.
• 1/4 tsp black pepper – for that perfect little kick.
• 2 cups cheddar cheese – the star of the show; feel free to use your favorite sharpness.

How to Make It

1. In a large Dutch oven, heat 1 Tbsp of butter over medium heat. Feel the warmth radiating as you sauté the chopped onion until it transforms into a soft, translucent golden hue—about 2-3 minutes. You’ll love that comforting smell!

2. Next, add 1/4 cup of butter to the pot. Once it melts, blend in the flour and whisk for about a minute, ensuring it’s all nicely combined. The mixture will have a slightly bubbly texture, signaling that the roux is ready.

3. Gradually pour in about a cup of chicken broth, whisking constantly to avoid lumps forming. Continue adding the rest of the broth and the half and half, whisking often until everything is smooth and lovely.

4. Allow the mixture to cook for a minute or two. You want to ensure there are no flour lumps lurking about.

5. Now, stir in that beautiful chopped broccoli and carrots. As you do, sprinkle in the spices: paprika, garlic powder, dry mustard, salt, and black pepper. This is where the magic begins!

6. Lower the heat to medium-low and let the soup simmer for 10-15 minutes. You’ll notice it thickening and the veggies becoming tender. If you find the soup becomes too thick, simply add a splash of chicken broth or half and half to adjust the consistency.

7. When you’re ready, blend the soup to your preferred texture — smooth or chunky, it’s entirely up to you! An immersion blender works wonders here, but a traditional blender can do the job too.

8. Gradually add the grated cheddar cheese, stirring until it melts after each addition. The sight of that silky cheese melding into the soup is truly delightful.

9. Take a moment to taste your creation! Adjust the seasoning with a bit more salt and pepper if needed.

10. Serve it hot, garnished with a sprinkle of black pepper and perhaps a little extra shredded cheese on top. Trust me, it’s a sight to behold!

Kitchen Tips

• Time-saving trick: Chop your veggies ahead of time and store them in the fridge for up to two days. This way, you can whip up your Creamy Broccoli Cheddar Soup in no time!
• Common mistake fix: If your soup is too thick, don’t fret! Just add a bit more stock or half and half until you reach your desired consistency.
• Creative twist: Want to play with flavors? Add a pinch of nutmeg for a warm, comforting finish or throw in some sautéed mushrooms for an earthy kick.

Serving Ideas

This Creamy Broccoli Cheddar Soup is perfect for family dinners, Sunday brunches, cozy movie nights, or even holiday tables. Serve it with a crusty loaf of bread for dipping, or try pairing it with a light salad for balance. If you really want to impress, a sprinkle of croutons or crispy bacon on top will add an extra delicious crunch. Don’t forget to serve it with a warm smile!

Storing & Leftovers

• To store, cool the soup completely before transferring it to an airtight container. It will keep in the fridge for 3-4 days or can be frozen for up to 3 months.
• When reheating, do so gently on the stove over low heat, adding a splash of chicken broth or half and half to maintain that creamy texture.
• A fun leftover idea? Use it as a flavorful sauce for pasta or mix it into casseroles for an extra boost of goodness!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day as the flavors meld together.

Q: Can I swap any ingredients?
A: Of course! Feel free to use whatever you have on hand; this recipe is very forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic, is the best way to enjoy it!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell wafting from the pot — that’s your sign it’s ready to enjoy!

Final Thoughts

As I wrap up this cozy journey of making Creamy Broccoli Cheddar Soup, I can’t help but feel thankful for the memories it rekindles and the joy it brings to those I share it with. This recipe is more than just a meal; it’s a tradition, a reminder of family gatherings and warm evenings spent in good company. I encourage you to try this soup and make it your own—add your special touches, and share it with the ones you love. Nothing beats a bowl of Creamy Broccoli Cheddar Soup made with love. Enjoy every spoonful!

Creamy Broccoli Cheddar Soup

A warm and comforting creamy soup brimming with broccoli and cheddar, perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 1 Tbsp butter for that initial savory base
• 1 medium yellow onion, finely chopped a must for flavor and aroma
• 1/4 cup salted butter adds richness; use unsalted for more control over the salt
• 1/4 cup all-purpose flour to thicken that creamy goodness
• 2 cups chicken broth opt for low-sodium if preferred
• 2 cups half and half for that luxurious mouthfeel

Vegetables

• 12 oz fresh broccoli, roughly chopped helps balance the soup with leafy freshness
• 2 carrots, peeled and chopped adds sweetness that complements the broccoli

Seasoning

• 1/2 tsp kosher salt essential for enhancing all flavors
• 1/4 tsp paprika introduces a subtle warmth
• 1/4 tsp garlic powder elevates flavor to the next level
• 1/4 tsp dry mustard a secret ingredient that brightens up the soup
• 1/4 tsp black pepper for that perfect little kick

Cheese

• 2 cups cheddar cheese the star of the show; flavor to your liking

Method

 

Preparation

1. In a large Dutch oven, heat 1 Tbsp of butter over medium heat. Sauté the chopped onion until soft and translucent, about 2-3 minutes.
2. Add 1/4 cup of butter to the pot. Once it melts, blend in the flour and whisk for about a minute until nicely combined.
3. Gradually pour in about a cup of chicken broth, whisking constantly to avoid lumps, then add the rest of the broth and the half and half, whisking until smooth.
4. Allow the mixture to cook for a minute or two to ensure there are no flour lumps.
5. Stir in the chopped broccoli and carrots, sprinkling in the spices: paprika, garlic powder, dry mustard, salt, and black pepper.

Cooking

1. Lower the heat to medium-low and let the soup simmer for 10-15 minutes until thickened and veggies are tender.
2. Blend the soup to your preferred texture, either smooth or chunky.
3. Gradually add the grated cheddar cheese, stirring until melted after each addition.
4. Taste and adjust seasoning with salt and pepper, if necessary.
5. Serve hot, garnished with black pepper and extra shredded cheese if desired.

Notes

Chop your veggies ahead of time and store them in the fridge for quick preparation. If the soup is too thick, add more stock or half and half to reach desired consistency. Consider adding nutmeg or mushrooms for variations.