Broccoli Cheddar Soup Recipe – Comfort in a Bowl

There’s something truly magical about the smell of Broccoli Cheddar Soup simmering on the stove. I still remember the first time I made it – the warm, cheesy aroma filled the kitchen, swirling around like a cozy hug. It was a chilly afternoon in early autumn, and I could hear the leaves rustling outside and feel the cool breeze coming in through the window. That delightful scent reminded me of family dinners on Sundays, gathering around the table to share stories, laughter, and this unforgettable soup.

If you’ve never experienced the sheer joy of a creamy, cheesy, vegetable-filled bowl of Broccoli Cheddar Soup, let me tell you – you’re in for a treat! This recipe is not just about feeding your body; it nourishes your soul.

Why You’ll Love It

• Quick and easy to make: Perfect for busy weeknights.
• Comforting homemade flavor: Nothing beats that cozy feeling.
• Made with simple ingredients: You probably have them all in your kitchen.
• Great for any occasion: Ideal for family dinners or casual lunches.
• Always a crowd-pleaser: Kids and adults alike will love it!

Ingredients You’ll Need

• 4 tablespoons unsalted butter (Use unsalted so you can control the saltiness)
• 1 medium yellow onion, chopped (Adds a sweet foundation)
• ½ teaspoon sea salt (Enhances all the flavors)
• Freshly ground black pepper (Just a pinch for that warmth)
• 3 garlic cloves, chopped (Fresh garlic gives it that extra flavor boost)
• ¼ cup all-purpose flour (To thicken our creamy delight)
• 2 cups whole milk or unsweetened almond milk (For a rich, creamy texture)
• 2 cups vegetable broth (Helps the flavors meld together)
• 3 cups chopped broccoli florets (The star of the show!)
• 1 large carrot, julienned or finely chopped (A splash of color and sweetness)
• ½ teaspoon Dijon mustard (Adds a wonderful zing!)
• 8 ounces shredded cheddar cheese, about 2 heaping cups (Because cheese makes everything better)
• Homemade croutons, for serving (Optional but delicious!)

How to Make It

1. Start by melting the butter in a large pot or Dutch oven over medium heat. As it melts, take a moment to enjoy that rich, buttery smell.
2. Add the chopped onion, a sprinkle of sea salt, and generous grinds of pepper. Cook, stirring for about 5 minutes, until the onion softens and becomes translucent. Let those aromas fill your kitchen!
3. Stir in the garlic and cook for another minute until fragrant, then sprinkle in the flour. Whisk continuously for 1 to 2 minutes, letting the flour turn golden. You’ll hear that soft sizzle — that’s when it’s just right.
4. Slowly pour in the milk, whisking as you go to prevent lumps. Then add the vegetable broth, chopped broccoli, carrot, and Dijon mustard. Stir everything together, bringing it to a gentle simmer.
5. Let it bubble away for 15 to 20 minutes, or until the broccoli is tender and vibrant.
6. Gradually add the cheese, stirring after each addition, watching it melt into that beautiful, creamy soup. Oh, the smell is heavenly!
7. Finally, taste and season to your liking — maybe a bit more salt or pepper? Serve it up warm with crispy homemade croutons if you’re feeling fancy!

Kitchen Tips

• Time-saving trick: You can prep your veggies in advance, so when it’s time to cook, all you have to do is sauté!
• Common mistake fix: If your soup turns out too thick, just add a splash more broth or milk to loosen it up.
• Creative twist: Try adding a pinch of nutmeg for a surprising depth of flavor, or toss in some cooked chicken for extra protein.

Serving Ideas

Picture this: a steaming bowl of Broccoli Cheddar Soup at your dining table, surrounded by family on a chilly day or served alongside a crispy salad. It’s perfect for cozy nights in, family dinners, solo lunches, or even at holiday gatherings. You can elevate it with a sprinkle of fresh herbs, a dash of red pepper flakes, or serve it with hearty crusty bread for dipping.

Storing & Leftovers

• Store any leftovers in an airtight container in the fridge for up to 3 days.
• To reheat, slowly warm it on the stove over low heat, stirring until creamy, or pop it in the microwave in short bursts, stirring in between.
• Feeling adventurous? Use leftovers to make a delicious broccoli cheddar quesadilla or mix it into a baked potato!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, with flavors that have time to meld.

Q: Can I swap any ingredients?
A: Of course! Feel free to use frozen broccoli if it’s more convenient, or swap the cheddar for your favorite type of cheese.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic, is best. You can’t beat that!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign!

Final Thoughts

Cooking this Broccoli Cheddar Soup is more than just following a recipe; it’s about creating a moment of warmth and connection in your kitchen. For me, this soup evokes fond memories, family gatherings, and the joy of sharing good food. I hope you take the time to make this cozy dish your own, whether you add your favorite spices or serve it with a personal touch. Give it a try, and let this Broccoli Cheddar Soup become a beloved staple in your home, just like it has in mine!

Broccoli Cheddar Soup

A creamy, cheesy, and comforting soup filled with broccoli and carrots, perfect for chilly days and gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Comfort Food, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Soup Base

• 4 tablespoons unsalted butter Use unsalted to control saltiness.
• 1 medium yellow onion, chopped Adds a sweet foundation.
• 1/2 teaspoon sea salt Enhances all flavors.
• 1 pinch freshly ground black pepper Just a pinch for warmth.
• 3 cloves garlic, chopped Fresh garlic gives extra flavor.
• 1/4 cup all-purpose flour To thicken the soup.
• 2 cups whole milk or unsweetened almond milk For a rich, creamy texture.
• 2 cups vegetable broth Helps the flavors meld.

Vegetable Ingredients

• 3 cups chopped broccoli florets The star of the show!
• 1 large carrot, julienned or finely chopped A splash of color and sweetness.
• 1/2 teaspoon Dijon mustard Adds a wonderful zing.
• 8 ounces shredded cheddar cheese About 2 heaping cups; because cheese makes everything better.

For Serving

• Homemade croutons Optional but delicious!

Method

 

Preparation

1. Melt the butter in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, a sprinkle of sea salt, and pepper. Cook for about 5 minutes until the onion softens and becomes translucent.
3. Stir in the garlic and cook for another minute until fragrant, then sprinkle in the flour. Whisk continuously for 1 to 2 minutes until it turns golden.

Cooking the Soup

1. Slowly pour in the milk, whisking to prevent lumps. Add the vegetable broth, chopped broccoli, carrot, and Dijon mustard. Stir to combine.
2. Let it simmer for 15 to 20 minutes, or until the broccoli is tender.
3. Gradually add the cheese, stirring after each addition until melted. Taste and season to your liking.

Serving

1. Serve it warm with homemade croutons if desired.

Notes

You can prep your veggies in advance. If the soup is too thick, add more broth or milk. Consider adding a pinch of nutmeg or cooked chicken for extra flavor and protein.