Broccoli Cheddar Soup: Easy and Delicious Recipe

Remember those chilly nights when Mom would pull out the dented soup pot? That’s the cozy core of this Broccoli Cheddar Soup a timeless favorite that’s currently trending on Pinterest boards and Reddit threads alike. This version is weekend-easy: one pot, about 40 minutes, and wonderfully dreamy results. Warm, cheesy, and thick enough to coat your spoon just right.

This is the kind of Cheesy Broccoli Soup that feels like comfort in a mug. Made with just fresh broccoli, good sharp cheddar, and a humble onion, it uses simple, wholesome ingredients you likely already have. Whisked into a rich, Creamy Broccoli Cheddar, it’s perfect for ladling over crusty bread… or simply enjoying straight from the bowl.

I grew up photographing Dad’s Sunday soups steaming on the counterhe never followed a trend, just flavor. That’s the philosophy we’ve embraced here. Nothing fancy, just tested and perfected. I’ve tightened the simmer and added a subtle, yet impactful, nuance you’ll taste in every spoonful.

Why You’ll Love This Broccoli Cheddar Soup

There’s truly nothing like a warm bowl of hearty comfort food soup on a chilly day, especially a thick, creamy one like this Broccoli Cheddar Soup. Here’s why this recipe is sure to become a keeper in your rotation:

• One-pot simplicity: No juggling pans or extra cleanup, just everything in one big cozy pot.
• Quick & easy: Ready in under an hour, it’s perfect for busy weeknights or lazy weekends.
• Creamy nostalgia: It’s rich, cheesy, and just like the homemade soups Grandma would make.
• Customizable: With simple tweaks, you can make it your own (more on that below!).

Key Tips for Seamless Prep

Before diving in, let me share a few valuable tips that’ll make this easy Broccoli Cheddar Soup foolproof:

• Prep as you go: While the onions cook, chop the broccoli and shred the cheese. Multitasking keeps things smooth.
• Use fresh cheddar: For the creamiest finish, skip pre-shredded cheese (which has anti-caking agents) and shred a block of extra-sharp cheddar yourself.
• Low & slow melting: Add the cheese gradually at the end over low heat to avoid clumping or separating.

Cheese Selection Cheat Sheet

How to Make Broccoli Cheddar Soup: Step-by-Step

Here’s how to whip up this delicious creamy broccoli cheddar soup in no time:

1. Sauté the aromatics: In a large pot, melt butter with olive oil, then cook the diced onion until golden. Stir in the garlic and spices (paprika, mustard, cayenne), letting those flavors bloom.
2. Make the roux: Add more butter, whisk in the flour, and cook for two minutes until it smells nutty and thick. This is your creamy soup’s base!
3. Add liquids: Slowly whisk in the broth, followed by the half-and-half. Simmer gently with a bay leaf for about 15 minutes to thicken the soup.
4. Load up the veggies: Toss in the chopped broccoli and shredded carrots. Let it cook on low until the broccoli softens, about 10–15 minutes.
5. Melt the cheese: Remove from heat and stir in your freshly shredded cheddar, one handful at a time. Taste and adjust with salt and pepper as needed.

Pro Tip: If you like your soup extra smooth, blend part of it with an immersion blender but it’s equally cozy left chunky!

Timing Breakdown

Tweaks and Storage Tips

This broccoli cheese soup recipe is flexible, so tweak to fit your cravings:

• Vegetarian option: Swap chicken broth for vegetable broth.
• Spice level: Dial down the cayenne for a milder taste, or amp it up if you love heat.
• Chunky or smooth: Blend half the soup for the best of both worlds.

Leftovers? Store them in the fridge for up to three days. Reheat gently on low, stirring in a splash of half-and-half or broth to keep it creamy.

Expert Insight: The Science Behind Broccoli Cheddar Soup

Broccoli cheddar soup balances creamy textures with nutrient-rich broccoli, making it both comforting and wholesome. The cheddar enhances not only flavor but also the soup’s protein content, while using low heat prevents the cheese from becoming grainy a key to smooth, velvety results every time.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

The Journey to the Perfect Broccoli Cheddar Soup

Developing this Broccoli Cheddar Soup recipe involved a few delightful and some delightfully thick culinary adventures! Each adjustment, from perfecting the roux to balancing the cheese melt and broccoli texture, brought me closer to this smooth, comforting bowl. It’s a recipe born from patience and plenty of happy tasting, ensuring you get it just right on your first try.

FAQs ( Broccoli Cheddar Soup )

Conclusion

This Broccoli Cheddar Soup comes together in about 40 minutes, delivering that perfect thick, creamy texture you crave on chilly days. Simple ingredients, easy steps, and a cozy finish make this a kitchen winner you’ll wanna make again and again.

Feel free to swap chicken broth for vegetable to keep it vegetarian, or add a pinch of cayenne for a little warmth. Leftovers stay luscious when reheated gently with a splash of brotha neat tip I’ve picked up from seasoned home cooks. This homemade broccoli cheddar soup easily molds to your family’s tastes and busy schedule.

Give it a try, snap a pic, and share your favorite twist! Did this remind you of a soup from your childhood kitchen? Pass it on to someone who needs a little comfort in a bowl todayit’s the easiest way to warm hearts and fill bellies.

Thomas Baker

Broccoli Cheddar Soup: Easy and Delicious Recipe

This creamy Broccoli Cheddar Soup is an easy, all-in-one pot meal bursting with flavor. Perfect for a cozy night in, this Easy Broccoli Cheddar Soup combines tender broccoli, sharp cheddar cheese, and a blend of spices to create a comforting and delicious dish. Enjoy a warm bowl of Creamy Broccoli Cheddar that’s simple to make and sure to satisfy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 566

Ingredients Method Notes

Ingredients

  

• 7 tablespoons unsalted butter divided
• 1 tablespoon olive oil
• 1 cup finely diced yellow onion (1 onion)
• 1-1/2 teaspoons minced garlic
• 3/4 teaspoon smoked paprika
• 3/4 teaspoon ground mustard
• 1/8 teaspoon ground cayenne pepper
• Salt and pepper to taste
• 6 tablespoons flour
• 32 ounces reduced-sodium chicken broth or vegetable broth
• 3 cups half-and-half
• 1 bay leaf (optional)
• 6 cups chopped broccoli to bite-size pieces
• 2 cups shredded carrots
• 12 ounces freshly shredded extra-sharp Cheddar cheese (about 3-1/4 cups)
• Hearty buttered bread (optional, or serve in bread bowls)

Method

 

1. Heat 1 tablespoon butter and olive oil in a large pot over medium heat.
2. Add diced onion and cook, stirring occasionally, until golden (3–5 minutes).
3. Add garlic, smoked paprika, ground mustard, cayenne pepper, and pepper to taste (about 1/2 teaspoon).
4. Cook, stirring constantly, for 45 seconds to 1 minute until fragrant.
5. Add the remaining 6 tablespoons butter and melt.
6. Whisk in flour and cook for 2 minutes, whisking constantly, until it thickens.
7. Gradually whisk in chicken broth.
8. Once combined, slowly add half-and-half, whisking constantly.
9. Reduce heat to medium-low, add bay leaf (if using), and simmer for 15 minutes, whisking occasionally until thickened.
10. Add chopped broccoli and shredded carrots to the soup.
11. Let the soup cook on low for 10–15 minutes, or until broccoli is tender, stirring occasionally.
12. Optionally blend some soup for smoother texture or leave chunky.
13. Turn off heat and stir in shredded cheese gradually, melting it completely.
14. Taste and adjust seasoning with salt as needed.
15. Serve immediately in bread bowls or with hearty buttered bread for dipping.

Notes

• Note 1: Half-and-half is a blend of milk and cream, usually found near the milk section in grocery stores.
• Vegetarian Option: Use vegetable broth instead of chicken broth.
• Storage: Keep leftover soup in the fridge for up to 3 days. Reheat slowly on low to avoid separation. Add a splash of half-and-half or broth if thinning is needed.