How to Make Cheddar Broccoli Soup That Everyone Loves

There’s something incredibly comforting about a warm bowl of soup, especially when it’s as creamy and cheesy as this Cheddar Broccoli Soup! As the weather cools down, I find myself craving hearty meals that are not only delicious but also easy to whip up. This soup is perfect for quick family dinners, and it’s a fantastic way to sneak in some veggies! Plus, if you’re looking for easy pasta recipes to pair with it, I’ve got you covered. Let’s dive into this delightful recipe that everyone loves!

Why You’ll Love This Recipe

• Rich, creamy texture that warms you from the inside out.
• Loaded with fresh broccoli and carrots for a nutritious boost.
• Perfect for weeknight dinner ideas or cozy weekends.
• Quick to prepare, making it ideal for busy evenings.
• Can be served in bread bowls for a fun twist!

Ingredients

To make this Broccoli Cheddar Soup, you’ll need the following 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 paprika (I like smoked)
• 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 (see note 1)
• 1 bay leaf (optional)
• 6 cups chopped broccoli (to bite-size pieces)
• 2 cups shredded carrots
• 12 ounces freshly shredded extra-sharp Cheddar cheese (3-1/4 cups)
• Hearty buttered bread (optional, or serve in bread bowls)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get cooking! Follow these simple steps to create the Best Ever Broccoli Cheese Soup:

1. Heat 1 tablespoon of butter and the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until golden (about 3–5 minutes). Add the garlic, paprika, mustard, cayenne, and pepper to taste (I usually add about 1/2 teaspoon). Cook, stirring constantly, for 45 seconds to 1 minute until fragrant.
2. Add the remaining 6 tablespoons of butter and melt. Whisk in the flour and cook for 2 minutes, whisking constantly, until it thickens.
3. Gradually whisk in the chicken broth. Once combined, slowly add the half-and-half, whisking constantly. Reduce heat to medium-low, add the bay leaf, and simmer for 15 minutes, whisking occasionally or until nicely thickened.
4. While the soup simmers, chop the broccoli and shred the cheese. Add the broccoli and carrots to the soup.
5. Let the soup cook on low for 10–15 minutes, or until the broccoli is tender to your liking, stirring occasionally. If you prefer a smoother texture, blend some of the soup, but I love it chunky!
6. Turn off the heat. Stir in the cheese gradually, a handful at a time, until melted. Taste and adjust seasoning with salt as needed (I usually add 1/2 up to 1 teaspoon here!).
7. Enjoy immediately in bread bowls or with hearty buttered bread on the side for dipping.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Chunky Broccoli Cheddar Soup turns out perfectly:

• Use freshly shredded cheese for the best melting results. Pre-shredded cheese often contains anti-caking agents that can affect the texture.
• Feel free to add other vegetables like cauliflower or even some cooked chicken for added protein!
• If you want to make this a Broccoli Chowder Soup, consider adding some diced potatoes for a heartier meal.
• For a little extra flavor, try adding a splash of Worcestershire sauce or hot sauce to the soup.

How to Serve

This Broccoli Cheddar Cheese Soup Recipe is perfect for serving in bread bowls, which adds a fun and delicious twist! You can also pair it with:

• Hearty buttered bread for dipping.
• A fresh garden salad for a complete meal.
• Some easy pasta recipes, like creamy garlic pasta, for a filling dinner.

Make Ahead and Storage

If you want to prepare this soup ahead of time, it stores beautifully! Here are some tips:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply warm it on the stove over low heat, adding a splash of broth or half-and-half if it thickens too much.
• This soup can also be frozen for up to 3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container.

So there you have it! A delicious, creamy, and cheesy Cheddar Broccoli Soup that’s sure to become a family favorite. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this soup is bound to impress. Don’t forget to check out my other recipes like Healthy Drinks and Juices to Hydrate and Cleanse the Body and Green Detox Juice for more delicious ideas. Happy cooking!

Cheddar Broccoli Soup

A hearty and creamy soup combining fresh broccoli, sharp Cheddar, and flavorful spices, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 cups

Course: Soup

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Butter and Oil

• 7 tablespoons unsalted butter divided
• 1 tablespoon olive oil

Vegetables and Aromatics

• 1 cup finely diced yellow onion 1 onion
• 1-1/2 teaspoons minced garlic
• 3/4 teaspoon paprika smoked preferred
• 3/4 teaspoon ground mustard
• 1/8 teaspoon ground cayenne pepper

Salt and Pepper

• to taste salt and pepper
• 6 tablespoons flour

Broth and Dairy

• 32 ounces reduced-sodium chicken broth or vegetable broth
• 3 cups half-and-half see note 1
• 1 bay leaf bay leaf optional

Vegetables

• 6 cups chopped broccoli bite-size pieces
• 2 cups shredded carrots

Cheese

• 12 ounces freshly shredded extra-sharp Cheddar cheese 3-1/4 cups

Bread (optional)

• as desired hearty buttered bread or bread bowls optional, for serving

Method

 

1. Heat 1 tablespoon butter and olive oil in a large pot. Cook diced onion until golden, then add garlic and spices, cooking until fragrant.
2. Melt remaining butter, whisk in flour, and cook for 2 minutes. Gradually add broth and half-and-half, simmer with bay leaf until thickened.
3. Add chopped broccoli and carrots, cook until tender, then stir in cheese until melted. Adjust seasoning and serve hot with bread if desired.

Notes

For a smoother texture, blend part of the soup before serving.