There’s nothing like a steaming bowl of broccoli cheddar soup to chase away the chills on a blustery day. This recipe has been my go-to comfort food for years – it’s creamy, dreamy, and ready in just 30 minutes. I’ll never forget how my mom used to make it for me after school, the cheese melting into perfect swirls. The best part? You probably have most of these simple ingredients in your kitchen right now!
Why You’ll Love This Broccoli Cheddar Soup
Trust me, this isn’t just any soup—it’s a hug in a bowl! Here’s why it’ll become your new favorite:
- Creamy perfection: That velvety texture from real cheddar and heavy cream makes every spoonful luxurious
- Weeknight hero: Ready in 30 minutes flat—faster than waiting for takeout!
- Comfort in every bite: The cozy combo of tender broccoli and rich cheese feels like coming home
- Crazy versatile: Dress it up or down—perfect for fancy dinners or lazy lunches
My kids go wild when they smell it simmering—that’s how you know it’s good!
Ingredients for Broccoli Cheddar Soup
Okay, let’s talk ingredients! This is where the magic starts. You’ll need:
- 2 cups broccoli – chopped into bite-sized florets (trust me, fresh is best—those frozen bits turn to mush!)
- 1 cup cheddar cheese – freshly shredded (none of that pre-shredded stuff with anti-caking agents)
- 1 small onion – finely diced (I prefer yellow for sweetness)
- 2 cloves garlic – minced (more if you’re feeling bold!)
- 3 cups vegetable broth – homemade if you’ve got it, but boxed works fine
- 1 cup heavy cream – yes, the real deal—this isn’t the time for skimping
- 2 tbsp butter – unsalted, so we control the saltiness
- 2 tbsp all-purpose flour – our thickening superhero
- 1/2 tsp salt & 1/4 tsp black pepper – to taste, really
See? Nothing fancy—just good, honest ingredients that come together beautifully. Now let’s make some soup!
How to Make Broccoli Cheddar Soup
Alright, soup time! Here’s exactly how I make my favorite broccoli cheddar soup—follow these steps and you’ll have restaurant-quality results right on your stovetop.
Step 1: Sauté the Aromatics
First, melt your butter in a big pot over medium heat. Toss in those diced onions and minced garlic—oh, that sizzle! Cook them until they’re soft and fragrant, about 3-4 minutes. You’ll know they’re ready when your kitchen smells amazing and the onions turn translucent.
Step 2: Create the Roux
Sprinkle in the flour and immediately start stirring—this is our magic thickener! Keep mixing for about a minute until it forms a paste with the butter. Don’t let it brown too much—we want a nice blonde roux that’ll give our soup perfect body.
Step 3: Add Broth and Broccoli
Now the fun part! Slowly pour in your vegetable broth while whisking constantly—this prevents lumps. Once it’s all incorporated, toss in your chopped broccoli. Bring it to a gentle simmer and let it bubble away for 10 minutes. The broccoli should be tender but still bright green—no one likes mushy veggies!
Step 4: Finish with Cream and Cheese
Turn the heat down low—this is crucial! Stir in the heavy cream gradually, then add your shredded cheddar a handful at a time, letting each batch melt completely before adding more. Season with salt and pepper to taste. Pro tip: Never let it boil after adding cheese or it might get grainy. Patience pays off!
And there you have it—creamy, dreamy broccoli cheddar soup ready to warm your soul!
Tips for the Best Broccoli Cheddar Soup
Want to take your soup from good to knock-your-socks-off amazing? Here are my tried-and-true secrets:
- Fresh broccoli is non-negotiable: Frozen just doesn’t hold up—it gets watery and sad. Chop those florets small so they cook evenly!
- Cheese matters: Use block cheddar you shred yourself—the pre-shredded stuff won’t melt as smoothly. And feel free to add extra if you’re feeling indulgent!
- Keep the heat low: Once you add dairy, high heat is the enemy. Gentle warmth keeps everything silky instead of grainy or separated.
Follow these and you’ll have soup so good, you’ll want to lick the bowl!
Variations for Broccoli Cheddar Soup
Want to mix things up? Here are my favorite ways to play with this classic:
- Smoky twist: Swap half the cheddar for smoked gouda—it adds incredible depth that’ll make you swoon
- Veggie boost: Toss in diced carrots with the onions for extra sweetness and color
- Spicy kick: A dash of cayenne or diced jalapeños gives this cozy soup a fun little wake-up call
The best part? You can make it your own while keeping that comforting soul intact!
Serving Suggestions
Serve this soup piping hot with a slice of crusty bread or a crisp side salad for the perfect meal.
Storage & Reheating
This soup keeps beautifully in the fridge for up to 3 days—just store it airtight. When reheating, go low and slow on the stovetop with frequent stirring to keep that creamy texture perfect. Microwave works in a pinch, but I’ve learned it tends to get a little grainy!
Nutritional Information
One serving (about 1 cup) has roughly 320 calories, 12g protein, and 3g fiber. Remember—nutrition varies based on your specific ingredients and brands!
Questions About Broccoli Cheddar Soup
I get asked these all the time, so let’s clear things up!
Can I freeze broccoli cheddar soup?
I don’t recommend it, honestly. Dairy-based soups tend to separate and get grainy when thawed. It’s best enjoyed fresh or stored in the fridge for a few days.
Can I use milk instead of heavy cream?
You can, but the soup won’t be as rich and creamy. If you do, use whole milk and maybe add an extra tablespoon of flour to your roux to help thicken it up.
My soup turned out grainy—what happened?
Ah, the cheese probably got too hot! Always add cheese off the heat or on the lowest possible setting and stir until it just melts. Patience is key here!
30-Minute Creamy Broccoli Cheddar Soup Recipe You’ll Crave
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy and comforting broccoli cheddar soup, perfect for a quick meal or cozy dinner.
Ingredients
- 2 cups broccoli, chopped
- 1 cup cheddar cheese, shredded
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in flour to create a roux.
- Gradually pour in vegetable broth, whisking to avoid lumps.
- Add broccoli and simmer for 10 minutes.
- Reduce heat, stir in heavy cream and cheese until melted.
- Season with salt and pepper.
- Serve hot.
Notes
- Use fresh broccoli for best texture.
- Adjust cheese quantity for desired creaminess.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
