Broccoli Cheddar Soup
Broccoli Cheddar Soup is the ultimate comfort food—creamy, rich, and full of cozy flavor. This classic soup combines tender broccoli with sharp cheddar cheese in a velvety base that feels both hearty and satisfying. It’s the kind of recipe that warms you from the inside out, making it perfect for chilly evenings or whenever you’re craving something comforting and homemade.
The heart of this soup is the broccoli. When cooked just until tender, broccoli adds both texture and a fresh, slightly earthy flavor that balances the richness of the cheese. Some of the broccoli softens into the soup, while small florets remain intact, giving each spoonful a satisfying bite. This combination creates a soup that feels both smooth and substantial.
Cheddar cheese brings bold flavor and creamy texture. A good quality sharp cheddar works best, as it melts beautifully and adds depth without becoming overly heavy. As the cheese blends into the soup, it creates a silky, luscious base that coats the broccoli and ties all the ingredients together. The result is a soup that is rich but still balanced.
A simple base of butter, onion, and garlic builds the foundation of flavor. These aromatics are gently sautéed to create warmth and depth before adding broth and cream. A light roux often helps thicken the soup, giving it that classic creamy consistency that makes broccoli cheddar soup so comforting.
This soup is also wonderfully versatile. You can blend part of it for a smoother texture or leave it chunky for a more rustic feel. It pairs beautifully with crusty bread, a warm baguette, or even served in a bread bowl for an extra indulgent touch.
Despite its rich flavor, Broccoli Cheddar Soup is surprisingly easy to make at home. With just a few simple ingredients and a little time, you can create a restaurant-quality soup. That feels both nourishing and satisfying.
Creamy, cheesy, and full of comforting flavor, Broccoli Cheddar Soup is a timeless favorite that never goes out of style.
Broccoli Cheddar Soup
Ingredients
- 1 tbsp butter
- 1 onion-chopped
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 2 cups almond milk
- 4 cups broccoli florets-rough chop
- 2 lg carrots-peeled and rough chop
- 1/2 tsp kosher salt
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp dry mustard
- 1/4 tsp black pepper
- 2 cups cheddar cheese
- bacon bits-garnish
Instructions
- Add 1 tablespoon butter to a Dutch oven over medium heat. Add onion and cook until softened for about 5 minutes. Add 1/4 cup butter and once melted add flour to make your roux. Cook for 3 minutes stirring constantly until you get a golden brown color.
- Pour in your chicken broth slowly, whisking as you pour. Pour in your milk, continuing to whisk. Cook for 3 more minutes making sure no lumps remain.
- Stir in broccoli and carrots, add in paprika, garlic powder, mustard, salt and pepper. Reduce heat to low and simmer for 15 minutes until veggies are softened. Add more chicken broth if your soup gets too thick.
- Use an immersion blender to blend your soup to your desired texture. If you don't have an immersion blender use a regular blnder but be careful not to burn yourself.
- Add your grated cheese a 1/3 cup at a time to make sure it melts. Taste and adjust the seasoning if needed.
- I serve it with bacon bits on top.