Broccoli Cheddar Soup Recipe
This homemade broccoli cheddar soup is one of my favorite creamy vegetable soup recipes that warms you deeply with a decent cheddar flavor. It’s the best comfort food for chilly days. Cozy and simply delicious.
Broccoli cheddar soup is a great recipe for everyday meals and holidays. Simply cook and simmer all ingredients in a pot for less than 30 minutes, and you’ll have a bowl of this incredible broccoli cheddar soup served to the table that tastes better than local restaurants.
Why This Recipe Works
This soup takes less than 30 minutes to make and is 100% fail-proof. Everyone can make it delicious at home with a handful of ingredients that can be easily found in your local grocery.
This ultimate soup recipe is also perfect for a quick lunch or busy weeknight dinners. Enjoy a bowl of creamy soup with croutons on top or dip it with crusty bread makes my mouth water.
It’s also a freezer-friendly recipe that can be prepared ahead of time. It can last for days in the fridge for those working moms and young professionals with busy schedules.
Ingredients For Broccoli Cheddar Soup
Grab these simple ingredients from your kitchen:
- Unsalted butter
- White onion
- All-purpose flour
- Heavy cream
- Chicken broth
- Mild or sharp cheddar cheese
- Ground black pepper
- Paprika, optional
Heavy cream can be substituted with half-and-half or low-fat milk, making the soup lighter and healthier.
Using chicken broth, homemade chicken stock, or vegetable broth to add more flavor to the soup also helps to loosen up the texture.
You may choose either mild or sharp cheddar for your soup. While adding the long-aged sharp cheddar will enhance the flavor with a rich cheesy taste.
How To Make Broccoli Cheddar Soup?
The ultimate broccoli cheddar soup recipe is effortless to prepare.
First, melt the butter in a soup pot. Add onion and sauté until soft and lightly browned. Stir in all-purpose flour and cook for a few minutes. Whisk in heavy cream and chicken broth. Constantly stir the soup with a wooden spoon to avoid the flour sticking to the bottom.
Next, add broccoli and carrot. Lower the heat and simmer the soup until the vegetables are cooked through.
Season the soup with salt and pepper. Blend half of the soup to have a smooth texture.
Return the soup to the pot, stir in cheddar cheese and serve immediately.
For the best results, please follow my tips below:
- Keep stirring the flour, so it won’t burn or stick to the bottom.
- Constantly stir the soup while adding heavy cream and chicken stock to keep it lump-free.
- You may enjoy the soup with small chunks or smooth it out with a blender or a food processor.
- Add a spicy kick to the soup with paprika sprinkled on top when serving if desired.
Frequently Asked Questions
Stor the leftover in an airtight container and refrigerate for 3 to 4 days.
You may freeze the soup for a longer last. Store the soup in a freezer-safe bag or airtight containers, and freeze it for up to 1 month.
To reheat, thaw the frozen soup to room temperature and cook on medium-low heat.
In this recipe, the soup is thickened with three tablespoons of all-purpose flour.
You may also add a slurry, a mixture of water, and cornstarch. Whisk 3 tablespoons each of water and cornstarch in a bowl, and pour into the hot soup. Constantly stir the soup to thicken the texture.
How Many Calories Per Serving?
This recipe has 514 calories per serving.
Broccoli Cheddar Soup
Easy and quick Broccoli Cheddar Soup serves a warm meal to the tables in only 30 minutes. This soup is creamy, cheesy, and absolutely delicious with a bowl of comfort. Serve it with crusty bread for lunch or dinner.
- 1/4 cup unsalted butter melted
- 1/2 white onion diced
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 2 1/2 cups chicken broth
- 1/2 pound broccoli florets cut into bite size
- 1 cup carrot julienned
- 2 cups shredded cheddar cheese
- salt to taste
- ground black pepper to taste
- paprika optional
Heat a soup pot on medium-high heat. Melt the butter in the pot, add diced onion and saute for 2 minutes until lightly browned and aromatic. Add all-purpose flour, cook and stir for 1 to 2 minutes.
Whisk in heavy cream and chicken broth. Constantly stir the soup with a wooden spoon to avoid the flour sticking to the bottom.
Add broccoli and carrots, and bring the soup to a simmer. Continue cooking the soup over low heat for 15 to 20 minutes until the broccoli and carrots are softened and cooked through.
Season the soup with salt and ground black pepper. Blend half of the soup until smooth, then pour it back into the rest. Add cheddar cheese and keep stirring until it melts.
Serve immediately with more cheddar cheese and paprika on top if desired.
Recipe Adapted: The girl who ate everything