Broccoli Cheddar Soup
There’s nothing quite like the comforting warmth of a homemade Broccoli Cheddar Soup. Creamy, rich, and packed with tender broccoli, carrots, and sharp cheddar cheese, this recipe is the ultimate go-to for cozy nights or when you’re craving a hearty and satisfying meal. Not only is it delicious, but it’s also surprisingly simple to make with just a few basic tools and ingredients.
Creating this soup at home allows you to enjoy restaurant-quality flavor while knowing exactly what’s in your meal. A heavy-duty Dutch oven is ideal for evenly cooking the vegetables and maintaining the soup’s creamy texture. If you like your soup extra smooth, an immersion blender makes blending easy without the hassle of transferring hot liquid to a traditional blender. And, of course, you’ll want a sharp chef’s knife for quickly chopping broccoli, carrots, and onions.
This soup isn’t just delicious—it’s versatile, too. Serve it as a hearty main dish paired with crusty bread or crackers, or use it as a starter for an elegant dinner. It’s perfect for chilly days, family dinners, or meal prepping for the week ahead. Plus, it’s a great way to sneak more vegetables into your diet without sacrificing flavor.
With just a few minutes of prep and about 30 minutes of cooking, you’ll have a bowl of creamy, cheesy goodness that will quickly become a family favorite. So grab your tools, gather your ingredients, and get ready to make a soup that’s as comforting as it is delicious. Once you’ve tried this recipe, it’ll be hard to resist making it again and again!
Broccoli Cheddar Soup
Equipment
- Large pot or Dutch oven
- Whisk
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Grater (for carrots and cheese)
- Immersion blender (optional, for blending soup)
- Ladle (for serving)
Ingredients
- 4 Tbsp Unsalted butter
- 1 Medium onion, finely chopped
- 2 Cloves Garlic, minced
- 1/4 Cup All-purpose flour
- 4 Cups Chicken or vegetable broth
- 2 Cups Whole milk
- 2 Cups Heavy cream
- 1 lb Fresh broccoli, chopped into small florets (stems peeled and diced, optional)
- 2 Medium carrots, grated
- 3 Cups Sharp cheddar cheese, shredded
- 1/2 Cup Parmesan cheese, grated
- 1 tsp Dijon mustard
- 1/2 tsp Smoked paprika (optional)
- Salt and black pepper to taste
Instructions
Sauté Aromatics:
- In a large pot, melt the butter over medium heat. Add the onion and sauté until softened, about 3-4 minutes. Stir in the garlic and cook for another 1 minute.
Make the Roux:
- Sprinkle the flour over the onions and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste. Slowly whisk in the chicken broth until smooth.
Add Milk and Cream:
- Stir in the milk and heavy cream, whisking continuously to combine. Bring the mixture to a gentle simmer.
Cook the Vegetables:
- Add the chopped broccoli and grated carrots to the pot. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the broccoli is tender.
Blend (Optional):
- For a smooth texture, use an immersion blender to blend part or all of the soup. If you prefer a chunkier texture, skip this step or blend just half.
Add Cheese and Seasonings:
- Stir in the cheddar cheese, Parmesan cheese, Dijon mustard, and smoked paprika (if using). Continue stirring until the cheese is fully melted and incorporated. Season with salt and black pepper to taste.
Serve:
- Ladle the soup into bowls and garnish with extra shredded cheddar or a sprinkle of paprika, if desired. Serve with crusty bread or a side of crackers.