Broccoli Cheddar Soup Recipe

There’s something about a cold, blustery day that just calls for a big, warm bowl of soup, and one of my favorites is Broccoli Cheddar Soup.

This recipe has everything you’d want in a comfort food—it’s warm, creamy, and cheesy. Not to mention that it’s a hearty soup recipe that is filled with tender bits of broccoli and shredded carrots that make every bite delicious.

In fact, every time I share this soup with my family and friends I get told that this recipe tastes even better than the famous soup from Panera Bread! Plus, it’s easy to make and healthier than most versions you’ll find in restaurants or the grocery store.

Not only do you have control over what’s going into your soup, but you can also adjust the ingredients to suit your taste. With just one bite you will taste how warm and downright delicious this soup is, and it’s one that you’ll find yourself craving all winter long.

Broccoli Cheddar Soup Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENT LIST

• 5 tablespoons unsalted butter, divided
• 1 small sweet yellow onion, diced
• 1 clove garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 2 cups half-and-half
• 2 cups broccoli florets, finely diced
• 1 cup shredded carrots
• 3/4 teaspoon salt
• 3/4 teaspoon fresh ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dry mustard powder
• pinch cayenne pepper, optional
• 8 ounces freshly grated extra-sharp Cheddar cheese,

Optional Broccoli Cheddar Soup Garnish Ingredients

• Fresh grated extra-sharp Cheddar cheese
• Croutons
• Diced green onions
• Bacon bits

INSTRUCTIONS

To begin, melt two tablespoons of the butter in a large stockpot or Dutch oven over medium heat. Once the butter has melted, add the diced onion and sauté until it becomes tender and translucent, about 4-5 minutes.

Next, turn the heat off but leave the pot on the stove. Add the minced garlic to the pot, stirring with the onions.

Even with the stove off, the pot will have enough residual heat to make the garlic fragrant without burning it. Once the garlic becomes fragrant it is time to remove the mixture from the pot.

Make the Roux

Transfer the onion and garlic mixture to a bowl and set it aside. Add the remaining three tablespoons of butter to the pot and let it melt over medium heat.

Then, add the flour to the melted butter, whisking constantly for 3-5 minutes. This step creates a roux, which will thicken the soup perfectly.

Build the Creamy Base

With the roux ready, it’s time to add the liquid. Slowly pour in the chicken stock, whisking as you go to ensure there are no lumps. Once the stock is fully incorporated, slowly pour in the half-and-half, whisking until smooth.

The half-and-half is the key to making this Broccoli Cheddar Soup creamy. If you prefer a lighter option, you can use whole or 2% milk, but the soup won’t be quite as creamy.

Let this mixture simmer over low heat, stirring frequently, for about 20 minutes. Do not let the half and half or dairy come to a boil as it may begin to curdle.

As the soup simmers the mixture will thicken slightly as it reduces.

Add the Vegetables and Seasonings

After the base has thickened, it’s time to add the chopped broccoli, shredded carrots, and the cooked onion and garlic mixture back to the pot. Next, season the Broccoli Cheddar soup with salt, pepper, smoked paprika, dry mustard powder, and a pinch of cayenne pepper, if using.

If you’re worried about the cayenne adding too much heat, start with a very small pinch. The cayenne pepper won’t necessarily make the soup spicy; instead, it can just intensify the other flavors, making each bite even more delicious. However, you can always adjust the amount based on your preference.

Continue To Simmer

With all the ingredients combined, let the soup simmer, stirring frequently, for another 15-20 minutes. The broccoli and carrots will become tender during this time.

Remember, smaller pieces of broccoli cook faster, so if you’re in a hurry, chop them finely. If you prefer larger pieces, you may need to cook the soup a bit longer to ensure the broccoli becomes soft.

Add the Cheese

The final step is to add the cheese. Be sure to use freshly grated extra-sharp Cheddar for the best results.

Store bought pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, which can lead to a gritty texture.

Continue to stir in the cheese slowly until it’s melted and well incorporated. This is when the soup takes on that familiar creamy and cheesy texture that we all love.

Serve and Garnish

That’s it! Your Broccoli Cheddar Soup is ready to serve!

Ladle it into bowls, and if you like, add some garnishes. Croutons, a little extra grated cheddar, diced green onions, or bacon bits all make great additions. This soup is already packed with flavor, but these little extras take it to another level.

And as always, you can’t have soup without a little bread. I love to serve this soup with my Texas Roadhouse Copycat Rolls or a slice of homemade French Bread which is perfect for scooping up every last bit of the soup in the bottom of the bowl.

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 5-6 days. This soup also reheats well, making it a great option for a make ahead meal. Just heat it up on the stove over low heat or in the microwave, stirring occasionally.

Broccoli Cheddar Soup is a classic comfort food recipe for a reason. It’s warm, cozy, and delicious, with a perfect balance of the creamy cheese base mixed with tender vegetables. Whether it’s a chilly day or you’re just craving something comforting, this recipe is sure to hit the spot.

Enjoy! Mary

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