If comfort had a flavor, it would taste like broccoli cheddar soup. This creamy, cheesy, and veggie-packed soup is a favorite across American kitchens and café menus. Broccoli cheddar soup brings together tender broccoli florets, rich cheddar cheese, and a velvety smooth base that’s as cozy as your favorite blanket. Whether you’re making it for a weeknight dinner or a slow Sunday lunch, it’s easy to prepare and incredibly satisfying. This is one of those recipes that turns even picky eaters into broccoli fans. Let’s dive into how to make it the right way—delicious, simple, and foolproof.
Quick Facts
Here’s a quick look at what this soup recipe is all about:
| Course | Soup |
|---|---|
| Cuisine | American |
| Difficulty | Easy |
| Servings | 4 |
| Prep Time | 10 minutes |
| Cooking Time | 25 minutes |
| Calories | ~310 per serving |
Equipment Needed
Before we start, make sure your kitchen is ready with the right tools. These basics will help you get the job done without hassle:
- Large soup pot or Dutch oven – To cook everything evenly.
- Cutting board – For chopping your veggies.
- Chef’s knife – A sharp knife is your best friend here.
- Measuring cups and spoons – Accuracy matters for flavor balance.
- Wooden spoon or silicone spatula – For stirring without scratching your cookware.
- Whisk – Helps to create a smooth soup base.
- Blender (optional) – To puree the soup if you like it smoother.
- Ladle – For easy serving.
- Soup bowls – Warm bowls make a difference!
Ingredients
Here’s everything you need to whip up this creamy bowl of goodness:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable broth (or chicken broth)
- 2 cups whole milk (or half-and-half for creamier texture)
- 3 cups fresh broccoli florets, chopped small
- 1 cup shredded carrots
- 2 cups sharp cheddar cheese, shredded
- Salt and black pepper to taste
- Pinch of nutmeg (optional, for extra warmth)
Instructions
Let’s break it down, step by step:
- Sauté aromatics – Melt butter in a soup pot. Add chopped onion and garlic. Cook over medium heat until soft and fragrant, about 3–4 minutes.
- Make the roux – Stir in the flour. Cook while stirring for 1–2 minutes to remove the raw flour taste.
- Add liquids – Gradually whisk in broth and milk. Stir constantly to avoid lumps. Let it simmer gently for 5 minutes until it thickens.
- Add veggies – Toss in the broccoli and shredded carrots. Cover and cook for 10–12 minutes until the broccoli is fork-tender.
- Blend (optional) – For a smoother soup, use an immersion blender or regular blender to puree some or all of the soup.
- Add cheese – Lower the heat. Stir in shredded cheddar a handful at a time until melted. Don’t boil after adding cheese to avoid separation.
- Season – Add salt, pepper, and nutmeg to taste.
Essential Note:
Cheese can get gritty if the soup is too hot. Always melt cheese over low heat and stir gently. Also, shred your own cheese—pre-shredded cheese contains anti-caking agents that don’t melt smoothly.
