Broccoli Cheddar Soup Recipe

Introduction

Broccoli Cheddar Soup is a comforting classic that’s creamy, cheesy, and packed with tender broccoli. Perfect for chilly days, this homemade version is simple to make and full of rich flavors that will please the whole family.

Ingredients

• 4 tablespoons unsalted butter
• 1 medium onion, diced
• 3 cloves garlic, minced or pressed
• 1 cup broccoli stems, finely diced
• 1/4 cup all purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 cups vegetable stock (substitute chicken stock or water)
• 2 cups half & half (substitute whole milk)
• 4 cups broccoli florets
• 8 ounces sharp white cheddar cheese, shredded
• 1/2 cup parmesan cheese, shredded

Instructions

1. Step 1: Cut the broccoli florets into bite-sized pieces and set aside. Finely chop about 1 cup of the broccoli stems if desired.
2. Step 2: In a large pot, melt the butter over medium heat. Add the diced onion, diced broccoli stems, and garlic, then sauté for about 10 minutes until the onions are aromatic and the broccoli stems are tender.
3. Step 3: Stir in the flour, kosher salt, black pepper, smoked paprika, and cayenne pepper. Cook for another 2 minutes to form a roux.
4. Step 4: Pour in the vegetable stock, scraping the bottom of the pot to release any browned bits. Add the half & half and bring the soup to a gentle simmer.
5. Step 5: Add the broccoli florets and continue simmering for 10 to 15 minutes, until the broccoli is tender.
6. Step 6: For a creamier texture, use an immersion blender to partially blend the soup. Alternatively, blend about 2 cups in a standard blender and return it to the pot.
7. Step 7: Gradually add the shredded cheddar and parmesan cheese, stirring until completely melted and the soup is smooth. Adding cheese slowly helps prevent grittiness.
8. Step 8: Remove the pot from heat and taste the soup. Adjust seasoning as needed.
9. Step 9: Serve the soup hot, garnished with extra cheese and croutons if you like.

Tips & Variations

• Use sharp cheddar cheese for a more pronounced flavor or mix mild and sharp to suit your taste.
• Substitute half & half with whole milk for a lighter soup or with heavy cream for extra richness.
• Add a pinch of nutmeg for a subtle warm spice note.
• For a vegan version, replace butter with olive oil, use plant-based milk, and omit cheese or use vegan cheese alternatives.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You may need to add a splash of milk or broth when reheating to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and reheated before serving. Just be sure to store it in the refrigerator and reheat gently to maintain the creamy texture.

What can I use if I don’t have an immersion blender?

If you don’t have an immersion blender, carefully transfer about half the soup to a standard blender, blend until smooth, then return it to the pot. This helps create a nice creamy consistency without lumps.

Broccoli Cheddar Soup Recipe

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★★★★★

4.6 from 134 reviews

This creamy and comforting Broccoli Cheddar Soup recipe combines tender broccoli florets and stems with sharp white cheddar and parmesan cheeses, simmered in a flavorful base of butter, onion, garlic, and half & half. Perfect for cozy lunches or dinners, this soup can be partially blended for a smooth yet chunky texture, delivering rich cheesy goodness in every bowl.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4 cups broccoli florets (bite-sized pieces)
• 1 cup broccoli stems (finely diced)
• 1 medium onion (diced)
• 3 cloves garlic (minced or pressed)

Dairy

• 4 tablespoons unsalted butter
• 2 cups half & half (can substitute whole milk)
• 8 ounces sharp white cheddar cheese (shredded)
• 1/2 cup parmesan cheese (shredded)

Pantry Items

• 1/4 cup all purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 cups vegetable stock (or chicken stock or water)

Instructions

1. Prepare Broccoli: Cut the broccoli florets into bite-sized pieces and set aside. Finely dice about 1 cup of the broccoli stems for sautéing.
2. Sauté Vegetables: In a large pot over medium heat, melt the butter. Add the diced onion, broccoli stems, and minced garlic. Sauté for about 10 minutes or until the onions are fragrant and the broccoli stems have softened.
3. Add Flour and Spices: Stir in the flour, kosher salt, black pepper, smoked paprika, and cayenne pepper (if using). Cook for an additional 2 minutes to remove the raw flour taste.
4. Add Stocks and Dairy: Pour in the vegetable stock while scraping the bottom of the pot to lift any browned bits. Then add the half & half. Bring the mixture to a gentle simmer.
5. Simmer Broccoli Florets: Add the broccoli florets to the pot and continue to simmer until tender, approximately 10 to 15 minutes.
6. Blend Soup (Optional): Use an immersion blender to partially blend the soup for a thicker texture with chunks, or remove 2 cups of soup to blend in a standard blender and then return it to the pot.
7. Incorporate Cheeses: Gradually add the shredded sharp cheddar cheese, one handful at a time, stirring continuously until fully melted to ensure a smooth, creamy texture without grittiness or clumps. Stir in the parmesan cheese as well.
8. Season and Finish: Remove the pot from heat and taste the soup. Adjust seasoning with additional salt, pepper, or spices as desired.
9. Serve: Ladle the soup into bowls. Optionally, top with extra cheddar cheese and croutons before serving for added flavor and texture.

Notes

• To make the soup vegetarian, use vegetable stock instead of chicken stock.
• For a thinner soup, substitute half & half with whole milk or reduce the amount of flour slightly.
• Partially blending the soup retains some texture but fully blending creates a smooth and creamy consistency.
• Adding the cheese slowly and off the heat helps prevent curdling and ensures a creamy soup.
• Croutons and extra shredded cheese make great toppings for added crunch and flavor.
• For a spicier soup, increase the cayenne pepper or add a pinch of red pepper flakes.
• Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to avoid separating the dairy.

Keywords: broccoli cheddar soup, creamy broccoli soup, cheesy broccoli soup, homemade soup, vegetarian soup, comforting soup, stovetop soup