Save to Pinterest The first time I made broccoli cheddar soup, it was a complete accident. I had picked up too much broccoli at the farmers market and couldn't bear to let it wilt in the crisper drawer. Now, this velvety soup has become my go-to whenever the thermometer drops below forty degrees. Something about the way sharp cheddar melts into broccoli creates the most incredibly comforting bowl of food I know.
Last winter, my neighbor came over complaining she'd been fighting off a cold for days. I set a steaming bowl of this soup in front of her, and she practically inhaled it. Later she texted me saying it was the first thing that actually made her feel human again. That's when I realized this isn't just soup, it's medicine.
Ingredients
- Broccoli florets: Fresh broccoli gives the best texture, but frozen works in a pinch
- Sharp cheddar cheese: The sharper the cheese, the more depth your soup will have
- Whole milk and heavy cream: This combination creates the perfect silky texture without being overly heavy
- Vegetable broth: Use a good quality broth for the best flavor foundation
- Allpurpose flour: Essential for creating that velvety smooth consistency
Instructions
- Build your flavor foundation:
- Melt the butter in a large pot over medium heat, then cook the onion until it becomes soft and translucent, which takes about 4 minutes of patience
- Add aromatic depth:
- Stir in the minced garlic and cook for just one minute until it becomes fragrant, being careful not to let it brown
- Create the roux:
- Sprinkle the flour over the vegetables while stirring constantly, cooking for 2 minutes to remove any raw flour taste
- Whisk in the liquid:
- Gradually pour in the vegetable broth while whisking to prevent lumps, ensuring everything incorporates smoothly
- Simmer the vegetables:
- Add the broccoli and carrots, then let everything simmer for 15 to 20 minutes until the vegetables are tender
- Warm the dairy:
- Reduce heat to low and stir in the milk and heavy cream, heating gently without bringing to a boil
- Melt in the cheese:
- Add the cheddar cheese one handful at a time, stirring until each addition melts completely into the soup
- Season to perfection:
- Add salt, pepper, paprika and that pinch of nutmeg, tasting and adjusting as needed
- Choose your texture:
- Use an immersion blender to partially puree if you prefer a smoother soup, leaving some chunks for texture
Save to Pinterest This recipe was the first thing my daughter asked me to teach her when she moved into her first apartment. We cooked it together over Facetime, her holding up her phone to show me her progress. When she took that first taste, her whole face lit up. That moment made every batch I'd ever made worth it.
Getting The Perfect Texture
The immersion blender step is entirely up to your personal preference. Some days I leave it completely chunky and rustic. Other days I blend it until it's perfectly smooth. I've found that partially blending it gives you the best of both worlds, with enough body to feel substantial but still creamy enough to feel luxurious.
Making It Ahead
This soup actually tastes better the next day, which is rare for dairy based soups. The flavors have time to meld together and develop that deep richness. Store it in the refrigerator for up to three days, but reheat it gently over low heat to preserve the silky texture.
Serving Suggestions That Work
A warm baguette from the bakery or homemade croutons make perfect vehicles for this soup. I've also served it in bread bowls for special occasions, which everyone always loves. Sometimes I add a simple side salad with a vinaigrette to cut through the richness.
- Top with extra shredded cheese while it's still hot
- A sprinkle of crispy bacon creates an incredible contrast
- Fresh chives or scallions add brightness and color
Save to Pinterest Every spoonful of this soup feels like a warm embrace. Make it on a cold Sunday afternoon and let your house fill with that incredible aroma.
Common Recipe Questions
- → Can I make this soup ahead of time?
Yes, prepare up to 3 days in advance and refrigerate. Reheat gently over low heat, adding a splash of milk if needed to restore creaminess.
- → Can I freeze broccoli cheddar soup?
Freezing is possible but may cause slight separation. Thaw overnight in refrigerator, reheat slowly while stirring constantly to emulsify the dairy back together.
- → How do I make it thicker?
Increase flour to 1/3 cup when making the roux, or puree more of the vegetables. Adding mashed potato also creates extra body without altering flavor.
- → What cheese works best?
Sharp cheddar provides the most robust flavor. Avoid pre-shredded cheese which contains anti-caking agents. grate your own from a block for smoothest melting.
- → Can I make it vegetarian?
This version uses vegetable broth, making it naturally vegetarian. For vegan adaptation, substitute dairy with plant-based milk and nutritional yeast or vegan cheese.