If you’re craving comfort food, this broccoli cheddar soup is exactly what you need. It’s creamy, cheesy, and packed with fresh vegetables that make it hearty enough for a full meal. Similar to other cozy classics like chicken noodle soup, this recipe is simple to prepare and always a crowd-pleaser.
Tips for the Best Texture
The key to a smooth, rich soup is patience when adding the cheese. Stir it in gradually, one cup at a time, so it melts evenly without clumping. If you prefer a completely silky finish, use an immersion blender before adding the cheese to puree the vegetables. On the flip side, if you like a chunkier soup, simply leave it as is for bites of tender broccoli and carrot throughout. Serve it with crusty rustic bread or a side salad and you’ve got the ultimate weeknight dinner.
Substitutions and Variations
- Vegetarian Version: Swap the chicken broth for vegetable broth.
- Thicker Soup: Reduce the broth by ½ cup or add an extra tablespoon of flour when making the roux.
- Lighter Soup: Use 2% milk instead of whole, or replace half the cheese with a mild, melty option like mozzarella.
- Different Cheeses: Sharp cheddar is classic, but Colby Jack, smoked gouda, or a blend of cheeses add fun twists.
Storage and Freezing
This soup keeps well in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring often so the cheese doesn’t separate. Freezing is possible, though dairy-based soups can change texture once thawed. For best results, freeze before adding the cheese, then reheat and stir in fresh cheese when serving.
Can I Make Broccoli Cheddar Soup Ahead of Time?
Yes! This recipe actually tastes even better the next day as the flavors have more time to develop. Make it a day ahead and store it covered in the fridge. Reheat slowly, adding a splash of milk or broth if the soup thickens too much.
Broccoli Cheddar Soup
Ingredients
- ¼ cup unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 1 tablespoon garlic, minced
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk, room temperature
- 1 large head broccoli, chopped into florets (about 3¼ cups)
- 1 cup carrots, peeled and shredded (about 2 carrots)
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ⅛ teaspoon ground nutmeg
- 4 cups sharp cheddar cheese, shredded
- croutons, for garnish store-bought or homemade
Instructions
- In a large pot over medium heat, melt the butter.
- Add the diced onion and cook, stirring occasionally, until softened and translucent.
- Stir in the minced garlic and cook for about 1 minute, just until fragrant.
- Sprinkle in the flour and stir constantly for 1–2 minutes, until the mixture becomes slightly golden and smells nutty.
- Gradually pour in the chicken broth while whisking to prevent lumps. Once fully combined, slowly whisk in the milk.
- Add the chopped broccoli florets and shredded carrots. Stir in the kosher salt, ground pepper, and nutmeg.
- Bring the mixture to a simmer, and cook uncovered, stirring occasionally, until the broccoli and carrots are tender, about 24–26 minutes.
- Reduce the heat to low. Add the shredded cheddar cheese one cup at a time, stirring after each addition until fully melted and smooth.
- Remove from heat and serve warm.
This recipe was adapted from iamhomesteader’s Broccoli Cheese Soup.
More Cozy Soups
Creamy Bean Soup with Kielbasa
Indulge in the rich blend of smoky Kielbasa, creamy beans, and savory broth with our Creamy Bean Soup with Kielbasa. This flavorful dish is perfect for creating a cozy and satisfying meal, especially during cooler weather.
Potato Soup
Cozy up with creamy Potato Soup made with Yukon Gold potatoes, crispy bacon, and sour cream—perfect for chilly days and light meals!