This Broccoli Cheddar Soup Recipe freezes well if you plan ahead, but I recommend leaving out the cheese until reheating for best texture. Freeze the base soup in portions, then add freshly shredded cheese when warming up.
Reheating
To reheat, warm the soup gently over low heat on the stove, stirring often. Gradually add shredded cheddar to bring back that creamy, cheesy finish. Avoid microwaving at high power which can cause separation and uneven heating.
FAQs
-
Can I make this Broccoli Cheddar Soup Recipe dairy-free?
Absolutely! Swap the butter for olive oil or vegan margarine, use unsweetened almond milk or another plant-based milk, and select a vegan cheese that melts well. The flavor will change slightly but still be delicious and comforting.
-
How do I make the soup thicker or thinner?
If you want a thicker soup, add a bit more flour in the roux step or reduce the broth slightly. For a thinner soup, add more broth or milk until you reach your desired consistency.
-
Can I use frozen broccoli in this recipe?
Yes! Frozen broccoli works just fine—just keep in mind it may release extra water, so you might want to reduce the broth slightly or cook the soup a bit longer to reach the right thickness.
-
What cheese works best for Broccoli Cheddar Soup Recipe?
Sharp cheddar cheese is my favorite because it melts smoothly and provides that classic tangy flavor. You can experiment with extra-sharp cheddar or even a mix of cheddar and Gruyère for a richer taste.
Final Thoughts
This Broccoli Cheddar Soup Recipe has truly become a staple in my kitchen, loved by everyone from picky eaters to seasoned foodies. I hope you enjoy making it as much as I do and find comfort in each creamy, cheesy spoonful. Give it a try on your next cozy night in—you’ll thank me later!
I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. When I reheat it, I like to stir frequently on the stove over low heat to maintain that creamy texture and prevent the cheese from clumping.
Freezing
This Broccoli Cheddar Soup Recipe freezes well if you plan ahead, but I recommend leaving out the cheese until reheating for best texture. Freeze the base soup in portions, then add freshly shredded cheese when warming up.
Reheating
To reheat, warm the soup gently over low heat on the stove, stirring often. Gradually add shredded cheddar to bring back that creamy, cheesy finish. Avoid microwaving at high power which can cause separation and uneven heating.
FAQs
-
Can I make this Broccoli Cheddar Soup Recipe dairy-free?
Absolutely! Swap the butter for olive oil or vegan margarine, use unsweetened almond milk or another plant-based milk, and select a vegan cheese that melts well. The flavor will change slightly but still be delicious and comforting.
-
How do I make the soup thicker or thinner?
If you want a thicker soup, add a bit more flour in the roux step or reduce the broth slightly. For a thinner soup, add more broth or milk until you reach your desired consistency.
-
Can I use frozen broccoli in this recipe?
Yes! Frozen broccoli works just fine—just keep in mind it may release extra water, so you might want to reduce the broth slightly or cook the soup a bit longer to reach the right thickness.
-
What cheese works best for Broccoli Cheddar Soup Recipe?
Sharp cheddar cheese is my favorite because it melts smoothly and provides that classic tangy flavor. You can experiment with extra-sharp cheddar or even a mix of cheddar and Gruyère for a richer taste.
Final Thoughts
This Broccoli Cheddar Soup Recipe has truly become a staple in my kitchen, loved by everyone from picky eaters to seasoned foodies. I hope you enjoy making it as much as I do and find comfort in each creamy, cheesy spoonful. Give it a try on your next cozy night in—you’ll thank me later!
When I’ve served this at small dinner parties, I like to ladle it into mini bread bowls — it feels extra special and fun to eat! You can also garnish with crispy bacon bits or a drizzle of good-quality olive oil for a restaurant-worthy touch. It’s such a crowd-pleaser, your guests will be asking for the recipe.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. When I reheat it, I like to stir frequently on the stove over low heat to maintain that creamy texture and prevent the cheese from clumping.
Freezing
This Broccoli Cheddar Soup Recipe freezes well if you plan ahead, but I recommend leaving out the cheese until reheating for best texture. Freeze the base soup in portions, then add freshly shredded cheese when warming up.
Reheating
To reheat, warm the soup gently over low heat on the stove, stirring often. Gradually add shredded cheddar to bring back that creamy, cheesy finish. Avoid microwaving at high power which can cause separation and uneven heating.
FAQs
-
Can I make this Broccoli Cheddar Soup Recipe dairy-free?
Absolutely! Swap the butter for olive oil or vegan margarine, use unsweetened almond milk or another plant-based milk, and select a vegan cheese that melts well. The flavor will change slightly but still be delicious and comforting.
-
How do I make the soup thicker or thinner?
If you want a thicker soup, add a bit more flour in the roux step or reduce the broth slightly. For a thinner soup, add more broth or milk until you reach your desired consistency.
-
Can I use frozen broccoli in this recipe?
Yes! Frozen broccoli works just fine—just keep in mind it may release extra water, so you might want to reduce the broth slightly or cook the soup a bit longer to reach the right thickness.
-
What cheese works best for Broccoli Cheddar Soup Recipe?
Sharp cheddar cheese is my favorite because it melts smoothly and provides that classic tangy flavor. You can experiment with extra-sharp cheddar or even a mix of cheddar and Gruyère for a richer taste.
Final Thoughts
This Broccoli Cheddar Soup Recipe has truly become a staple in my kitchen, loved by everyone from picky eaters to seasoned foodies. I hope you enjoy making it as much as I do and find comfort in each creamy, cheesy spoonful. Give it a try on your next cozy night in—you’ll thank me later!
The perfect cozy meal isn’t complete without some good bread — I usually pair this soup with crusty sourdough or a warm baguette for dipping. A simple green salad on the side keeps things fresh and balances richness nicely. For a heartier meal, grilled cheese sandwiches or roasted veggies make wonderful companions.
Creative Ways to Present
When I’ve served this at small dinner parties, I like to ladle it into mini bread bowls — it feels extra special and fun to eat! You can also garnish with crispy bacon bits or a drizzle of good-quality olive oil for a restaurant-worthy touch. It’s such a crowd-pleaser, your guests will be asking for the recipe.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. When I reheat it, I like to stir frequently on the stove over low heat to maintain that creamy texture and prevent the cheese from clumping.
Freezing
This Broccoli Cheddar Soup Recipe freezes well if you plan ahead, but I recommend leaving out the cheese until reheating for best texture. Freeze the base soup in portions, then add freshly shredded cheese when warming up.
Reheating
To reheat, warm the soup gently over low heat on the stove, stirring often. Gradually add shredded cheddar to bring back that creamy, cheesy finish. Avoid microwaving at high power which can cause separation and uneven heating.
FAQs
-
Can I make this Broccoli Cheddar Soup Recipe dairy-free?
Absolutely! Swap the butter for olive oil or vegan margarine, use unsweetened almond milk or another plant-based milk, and select a vegan cheese that melts well. The flavor will change slightly but still be delicious and comforting.
-
How do I make the soup thicker or thinner?
If you want a thicker soup, add a bit more flour in the roux step or reduce the broth slightly. For a thinner soup, add more broth or milk until you reach your desired consistency.
-
Can I use frozen broccoli in this recipe?
Yes! Frozen broccoli works just fine—just keep in mind it may release extra water, so you might want to reduce the broth slightly or cook the soup a bit longer to reach the right thickness.
-
What cheese works best for Broccoli Cheddar Soup Recipe?
Sharp cheddar cheese is my favorite because it melts smoothly and provides that classic tangy flavor. You can experiment with extra-sharp cheddar or even a mix of cheddar and Gruyère for a richer taste.
Final Thoughts
This Broccoli Cheddar Soup Recipe has truly become a staple in my kitchen, loved by everyone from picky eaters to seasoned foodies. I hope you enjoy making it as much as I do and find comfort in each creamy, cheesy spoonful. Give it a try on your next cozy night in—you’ll thank me later!
I love topping this soup with fresh cracked black pepper and a sprinkle of extra shredded cheddar for cheesiness on cheesiness. A handful of crunchy homemade croutons adds a lovely texture contrast, and sometimes I throw on a few chopped fresh chives or parsley for a pop of color and subtle herbaceous flavor.
Side Dishes
The perfect cozy meal isn’t complete without some good bread — I usually pair this soup with crusty sourdough or a warm baguette for dipping. A simple green salad on the side keeps things fresh and balances richness nicely. For a heartier meal, grilled cheese sandwiches or roasted veggies make wonderful companions.
Creative Ways to Present
When I’ve served this at small dinner parties, I like to ladle it into mini bread bowls — it feels extra special and fun to eat! You can also garnish with crispy bacon bits or a drizzle of good-quality olive oil for a restaurant-worthy touch. It’s such a crowd-pleaser, your guests will be asking for the recipe.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. When I reheat it, I like to stir frequently on the stove over low heat to maintain that creamy texture and prevent the cheese from clumping.
Freezing
This Broccoli Cheddar Soup Recipe freezes well if you plan ahead, but I recommend leaving out the cheese until reheating for best texture. Freeze the base soup in portions, then add freshly shredded cheese when warming up.
Reheating
To reheat, warm the soup gently over low heat on the stove, stirring often. Gradually add shredded cheddar to bring back that creamy, cheesy finish. Avoid microwaving at high power which can cause separation and uneven heating.
FAQs
-
Can I make this Broccoli Cheddar Soup Recipe dairy-free?
Absolutely! Swap the butter for olive oil or vegan margarine, use unsweetened almond milk or another plant-based milk, and select a vegan cheese that melts well. The flavor will change slightly but still be delicious and comforting.
-
How do I make the soup thicker or thinner?
If you want a thicker soup, add a bit more flour in the roux step or reduce the broth slightly. For a thinner soup, add more broth or milk until you reach your desired consistency.
-
Can I use frozen broccoli in this recipe?
Yes! Frozen broccoli works just fine—just keep in mind it may release extra water, so you might want to reduce the broth slightly or cook the soup a bit longer to reach the right thickness.
-
What cheese works best for Broccoli Cheddar Soup Recipe?
Sharp cheddar cheese is my favorite because it melts smoothly and provides that classic tangy flavor. You can experiment with extra-sharp cheddar or even a mix of cheddar and Gruyère for a richer taste.
Final Thoughts
This Broccoli Cheddar Soup Recipe has truly become a staple in my kitchen, loved by everyone from picky eaters to seasoned foodies. I hope you enjoy making it as much as I do and find comfort in each creamy, cheesy spoonful. Give it a try on your next cozy night in—you’ll thank me later!
Ladle your warm broccoli cheddar soup into bowls and top with homemade croutons for an added crunch (optional but highly recommended). These little details take it from everyday to extra cozy. Trust me, the crisp croutons paired with that creamy soup make my whole family go crazy every single time.
Pro Tips for Making Broccoli Cheddar Soup Recipe
- Use sharp cheddar: I’ve learned that sharper cheddar melts better and adds more depth than mild cheeses.
- Whisk continuously: Keeping your whisk moving when adding milk prevents lumps and yields that smooth soup we all crave.
- Don’t overcook broccoli: Tender but firm broccoli keeps its color and adds a pleasant bite—just simmer enough until tender.
- Avoid boiling after cheese: High heat can cause cheese to clump or separate; keep soup gently warmed once cheese is added.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
I love topping this soup with fresh cracked black pepper and a sprinkle of extra shredded cheddar for cheesiness on cheesiness. A handful of crunchy homemade croutons adds a lovely texture contrast, and sometimes I throw on a few chopped fresh chives or parsley for a pop of color and subtle herbaceous flavor.
Side Dishes
The perfect cozy meal isn’t complete without some good bread — I usually pair this soup with crusty sourdough or a warm baguette for dipping. A simple green salad on the side keeps things fresh and balances richness nicely. For a heartier meal, grilled cheese sandwiches or roasted veggies make wonderful companions.
Creative Ways to Present
When I’ve served this at small dinner parties, I like to ladle it into mini bread bowls — it feels extra special and fun to eat! You can also garnish with crispy bacon bits or a drizzle of good-quality olive oil for a restaurant-worthy touch. It’s such a crowd-pleaser, your guests will be asking for the recipe.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. When I reheat it, I like to stir frequently on the stove over low heat to maintain that creamy texture and prevent the cheese from clumping.
Freezing
This Broccoli Cheddar Soup Recipe freezes well if you plan ahead, but I recommend leaving out the cheese until reheating for best texture. Freeze the base soup in portions, then add freshly shredded cheese when warming up.
Reheating
To reheat, warm the soup gently over low heat on the stove, stirring often. Gradually add shredded cheddar to bring back that creamy, cheesy finish. Avoid microwaving at high power which can cause separation and uneven heating.
FAQs
-
Can I make this Broccoli Cheddar Soup Recipe dairy-free?
Absolutely! Swap the butter for olive oil or vegan margarine, use unsweetened almond milk or another plant-based milk, and select a vegan cheese that melts well. The flavor will change slightly but still be delicious and comforting.
-
How do I make the soup thicker or thinner?
If you want a thicker soup, add a bit more flour in the roux step or reduce the broth slightly. For a thinner soup, add more broth or milk until you reach your desired consistency.
-
Can I use frozen broccoli in this recipe?
Yes! Frozen broccoli works just fine—just keep in mind it may release extra water, so you might want to reduce the broth slightly or cook the soup a bit longer to reach the right thickness.
-
What cheese works best for Broccoli Cheddar Soup Recipe?
Sharp cheddar cheese is my favorite because it melts smoothly and provides that classic tangy flavor. You can experiment with extra-sharp cheddar or even a mix of cheddar and Gruyère for a richer taste.
Final Thoughts
This Broccoli Cheddar Soup Recipe has truly become a staple in my kitchen, loved by everyone from picky eaters to seasoned foodies. I hope you enjoy making it as much as I do and find comfort in each creamy, cheesy spoonful. Give it a try on your next cozy night in—you’ll thank me later!
This is the magic moment where the soup turns into something truly special. Gradually add shredded cheddar cheese, stirring after each handful to allow it to melt smoothly. Keep the heat on low so the cheese doesn’t break or separate. When all the cheese is incorporated, give your soup a taste and adjust seasoning with salt and pepper. If you want that velvety texture with occasional broccoli bites, stop here. I sometimes blend a cup of soup for a creamier feel without losing the veggie chunks—totally up to your preference.
Step 4: Serve and enjoy with croutons
Ladle your warm broccoli cheddar soup into bowls and top with homemade croutons for an added crunch (optional but highly recommended). These little details take it from everyday to extra cozy. Trust me, the crisp croutons paired with that creamy soup make my whole family go crazy every single time.
Pro Tips for Making Broccoli Cheddar Soup Recipe
- Use sharp cheddar: I’ve learned that sharper cheddar melts better and adds more depth than mild cheeses.
- Whisk continuously: Keeping your whisk moving when adding milk prevents lumps and yields that smooth soup we all crave.
- Don’t overcook broccoli: Tender but firm broccoli keeps its color and adds a pleasant bite—just simmer enough until tender.
- Avoid boiling after cheese: High heat can cause cheese to clump or separate; keep soup gently warmed once cheese is added.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
I love topping this soup with fresh cracked black pepper and a sprinkle of extra shredded cheddar for cheesiness on cheesiness. A handful of crunchy homemade croutons adds a lovely texture contrast, and sometimes I throw on a few chopped fresh chives or parsley for a pop of color and subtle herbaceous flavor.
Side Dishes
The perfect cozy meal isn’t complete without some good bread — I usually pair this soup with crusty sourdough or a warm baguette for dipping. A simple green salad on the side keeps things fresh and balances richness nicely. For a heartier meal, grilled cheese sandwiches or roasted veggies make wonderful companions.
Creative Ways to Present
When I’ve served this at small dinner parties, I like to ladle it into mini bread bowls — it feels extra special and fun to eat! You can also garnish with crispy bacon bits or a drizzle of good-quality olive oil for a restaurant-worthy touch. It’s such a crowd-pleaser, your guests will be asking for the recipe.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. When I reheat it, I like to stir frequently on the stove over low heat to maintain that creamy texture and prevent the cheese from clumping.
Freezing
This Broccoli Cheddar Soup Recipe freezes well if you plan ahead, but I recommend leaving out the cheese until reheating for best texture. Freeze the base soup in portions, then add freshly shredded cheese when warming up.
Reheating
To reheat, warm the soup gently over low heat on the stove, stirring often. Gradually add shredded cheddar to bring back that creamy, cheesy finish. Avoid microwaving at high power which can cause separation and uneven heating.
FAQs
-
Can I make this Broccoli Cheddar Soup Recipe dairy-free?
Absolutely! Swap the butter for olive oil or vegan margarine, use unsweetened almond milk or another plant-based milk, and select a vegan cheese that melts well. The flavor will change slightly but still be delicious and comforting.
-
How do I make the soup thicker or thinner?
If you want a thicker soup, add a bit more flour in the roux step or reduce the broth slightly. For a thinner soup, add more broth or milk until you reach your desired consistency.
-
Can I use frozen broccoli in this recipe?
Yes! Frozen broccoli works just fine—just keep in mind it may release extra water, so you might want to reduce the broth slightly or cook the soup a bit longer to reach the right thickness.
-
What cheese works best for Broccoli Cheddar Soup Recipe?
Sharp cheddar cheese is my favorite because it melts smoothly and provides that classic tangy flavor. You can experiment with extra-sharp cheddar or even a mix of cheddar and Gruyère for a richer taste.
Final Thoughts
This Broccoli Cheddar Soup Recipe has truly become a staple in my kitchen, loved by everyone from picky eaters to seasoned foodies. I hope you enjoy making it as much as I do and find comfort in each creamy, cheesy spoonful. Give it a try on your next cozy night in—you’ll thank me later!
Slowly pour in your milk while whisking nonstop to keep the texture smooth—no lumps allowed here! When the milk is fully incorporated, add the vegetable broth, broccoli florets, carrot, and Dijon mustard. Give everything a good stir to combine all those delicious flavors. Now bring the soup to a gentle simmer and let it cook for about 15 to 20 minutes. You’re aiming for the broccoli to become tender but still vibrant green—this freshness really shines through at this stage.
Step 3: Melt in the cheese for that ultimate creamy finish
This is the magic moment where the soup turns into something truly special. Gradually add shredded cheddar cheese, stirring after each handful to allow it to melt smoothly. Keep the heat on low so the cheese doesn’t break or separate. When all the cheese is incorporated, give your soup a taste and adjust seasoning with salt and pepper. If you want that velvety texture with occasional broccoli bites, stop here. I sometimes blend a cup of soup for a creamier feel without losing the veggie chunks—totally up to your preference.
Step 4: Serve and enjoy with croutons
Ladle your warm broccoli cheddar soup into bowls and top with homemade croutons for an added crunch (optional but highly recommended). These little details take it from everyday to extra cozy. Trust me, the crisp croutons paired with that creamy soup make my whole family go crazy every single time.
Pro Tips for Making Broccoli Cheddar Soup Recipe
- Use sharp cheddar: I’ve learned that sharper cheddar melts better and adds more depth than mild cheeses.
- Whisk continuously: Keeping your whisk moving when adding milk prevents lumps and yields that smooth soup we all crave.
- Don’t overcook broccoli: Tender but firm broccoli keeps its color and adds a pleasant bite—just simmer enough until tender.
- Avoid boiling after cheese: High heat can cause cheese to clump or separate; keep soup gently warmed once cheese is added.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
I love topping this soup with fresh cracked black pepper and a sprinkle of extra shredded cheddar for cheesiness on cheesiness. A handful of crunchy homemade croutons adds a lovely texture contrast, and sometimes I throw on a few chopped fresh chives or parsley for a pop of color and subtle herbaceous flavor.
Side Dishes
The perfect cozy meal isn’t complete without some good bread — I usually pair this soup with crusty sourdough or a warm baguette for dipping. A simple green salad on the side keeps things fresh and balances richness nicely. For a heartier meal, grilled cheese sandwiches or roasted veggies make wonderful companions.
Creative Ways to Present
When I’ve served this at small dinner parties, I like to ladle it into mini bread bowls — it feels extra special and fun to eat! You can also garnish with crispy bacon bits or a drizzle of good-quality olive oil for a restaurant-worthy touch. It’s such a crowd-pleaser, your guests will be asking for the recipe.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. When I reheat it, I like to stir frequently on the stove over low heat to maintain that creamy texture and prevent the cheese from clumping.
Freezing
This Broccoli Cheddar Soup Recipe freezes well if you plan ahead, but I recommend leaving out the cheese until reheating for best texture. Freeze the base soup in portions, then add freshly shredded cheese when warming up.
Reheating
To reheat, warm the soup gently over low heat on the stove, stirring often. Gradually add shredded cheddar to bring back that creamy, cheesy finish. Avoid microwaving at high power which can cause separation and uneven heating.
FAQs
-
Can I make this Broccoli Cheddar Soup Recipe dairy-free?
Absolutely! Swap the butter for olive oil or vegan margarine, use unsweetened almond milk or another plant-based milk, and select a vegan cheese that melts well. The flavor will change slightly but still be delicious and comforting.
-
How do I make the soup thicker or thinner?
If you want a thicker soup, add a bit more flour in the roux step or reduce the broth slightly. For a thinner soup, add more broth or milk until you reach your desired consistency.
-
Can I use frozen broccoli in this recipe?
Yes! Frozen broccoli works just fine—just keep in mind it may release extra water, so you might want to reduce the broth slightly or cook the soup a bit longer to reach the right thickness.
-
What cheese works best for Broccoli Cheddar Soup Recipe?
Sharp cheddar cheese is my favorite because it melts smoothly and provides that classic tangy flavor. You can experiment with extra-sharp cheddar or even a mix of cheddar and Gruyère for a richer taste.
Final Thoughts
This Broccoli Cheddar Soup Recipe has truly become a staple in my kitchen, loved by everyone from picky eaters to seasoned foodies. I hope you enjoy making it as much as I do and find comfort in each creamy, cheesy spoonful. Give it a try on your next cozy night in—you’ll thank me later!
Start by melting butter in a large pot or Dutch oven over medium heat. Add the chopped onion along with sea salt and freshly ground pepper. Stir them around for about 5 minutes until the onion becomes soft and translucent. This step is key because it develops the sweet, mellow base flavor. Next, toss in the garlic and cook for just a minute to avoid bitterness. Then, sprinkle the flour over the mixture and whisk constantly for 1 to 2 minutes—this is your roux that thickens the soup and gives it that velvety body. Watch for the flour turning a subtle golden color without browning.
Step 2: Pour in liquids and add veggies
Slowly pour in your milk while whisking nonstop to keep the texture smooth—no lumps allowed here! When the milk is fully incorporated, add the vegetable broth, broccoli florets, carrot, and Dijon mustard. Give everything a good stir to combine all those delicious flavors. Now bring the soup to a gentle simmer and let it cook for about 15 to 20 minutes. You’re aiming for the broccoli to become tender but still vibrant green—this freshness really shines through at this stage.
Step 3: Melt in the cheese for that ultimate creamy finish
This is the magic moment where the soup turns into something truly special. Gradually add shredded cheddar cheese, stirring after each handful to allow it to melt smoothly. Keep the heat on low so the cheese doesn’t break or separate. When all the cheese is incorporated, give your soup a taste and adjust seasoning with salt and pepper. If you want that velvety texture with occasional broccoli bites, stop here. I sometimes blend a cup of soup for a creamier feel without losing the veggie chunks—totally up to your preference.
Step 4: Serve and enjoy with croutons
Ladle your warm broccoli cheddar soup into bowls and top with homemade croutons for an added crunch (optional but highly recommended). These little details take it from everyday to extra cozy. Trust me, the crisp croutons paired with that creamy soup make my whole family go crazy every single time.
Pro Tips for Making Broccoli Cheddar Soup Recipe
- Use sharp cheddar: I’ve learned that sharper cheddar melts better and adds more depth than mild cheeses.
- Whisk continuously: Keeping your whisk moving when adding milk prevents lumps and yields that smooth soup we all crave.
- Don’t overcook broccoli: Tender but firm broccoli keeps its color and adds a pleasant bite—just simmer enough until tender.
- Avoid boiling after cheese: High heat can cause cheese to clump or separate; keep soup gently warmed once cheese is added.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
I love topping this soup with fresh cracked black pepper and a sprinkle of extra shredded cheddar for cheesiness on cheesiness. A handful of crunchy homemade croutons adds a lovely texture contrast, and sometimes I throw on a few chopped fresh chives or parsley for a pop of color and subtle herbaceous flavor.
Side Dishes
The perfect cozy meal isn’t complete without some good bread — I usually pair this soup with crusty sourdough or a warm baguette for dipping. A simple green salad on the side keeps things fresh and balances richness nicely. For a heartier meal, grilled cheese sandwiches or roasted veggies make wonderful companions.
Creative Ways to Present
When I’ve served this at small dinner parties, I like to ladle it into mini bread bowls — it feels extra special and fun to eat! You can also garnish with crispy bacon bits or a drizzle of good-quality olive oil for a restaurant-worthy touch. It’s such a crowd-pleaser, your guests will be asking for the recipe.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. When I reheat it, I like to stir frequently on the stove over low heat to maintain that creamy texture and prevent the cheese from clumping.
Freezing
This Broccoli Cheddar Soup Recipe freezes well if you plan ahead, but I recommend leaving out the cheese until reheating for best texture. Freeze the base soup in portions, then add freshly shredded cheese when warming up.
Reheating
To reheat, warm the soup gently over low heat on the stove, stirring often. Gradually add shredded cheddar to bring back that creamy, cheesy finish. Avoid microwaving at high power which can cause separation and uneven heating.
FAQs
-
Can I make this Broccoli Cheddar Soup Recipe dairy-free?
Absolutely! Swap the butter for olive oil or vegan margarine, use unsweetened almond milk or another plant-based milk, and select a vegan cheese that melts well. The flavor will change slightly but still be delicious and comforting.
-
How do I make the soup thicker or thinner?
If you want a thicker soup, add a bit more flour in the roux step or reduce the broth slightly. For a thinner soup, add more broth or milk until you reach your desired consistency.
-
Can I use frozen broccoli in this recipe?
Yes! Frozen broccoli works just fine—just keep in mind it may release extra water, so you might want to reduce the broth slightly or cook the soup a bit longer to reach the right thickness.
-
What cheese works best for Broccoli Cheddar Soup Recipe?
Sharp cheddar cheese is my favorite because it melts smoothly and provides that classic tangy flavor. You can experiment with extra-sharp cheddar or even a mix of cheddar and Gruyère for a richer taste.
Final Thoughts
This Broccoli Cheddar Soup Recipe has truly become a staple in my kitchen, loved by everyone from picky eaters to seasoned foodies. I hope you enjoy making it as much as I do and find comfort in each creamy, cheesy spoonful. Give it a try on your next cozy night in—you’ll thank me later!
- Make it vegan: I switched out the butter for olive oil, used almond milk, and a plant-based cheese that melts well — surprisingly tasty!
- Spicy kick: Toss in a pinch of cayenne or smoked paprika to add some warmth and depth.
- Extra veggie boost: Adding diced potatoes or cauliflower can make it heartier and even more comforting.
- Lightened up: Use low-fat milk and reduce cheese for a leaner but still flavorful soup.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Sauté aromatics and build your roux
Start by melting butter in a large pot or Dutch oven over medium heat. Add the chopped onion along with sea salt and freshly ground pepper. Stir them around for about 5 minutes until the onion becomes soft and translucent. This step is key because it develops the sweet, mellow base flavor. Next, toss in the garlic and cook for just a minute to avoid bitterness. Then, sprinkle the flour over the mixture and whisk constantly for 1 to 2 minutes—this is your roux that thickens the soup and gives it that velvety body. Watch for the flour turning a subtle golden color without browning.
Step 2: Pour in liquids and add veggies
Slowly pour in your milk while whisking nonstop to keep the texture smooth—no lumps allowed here! When the milk is fully incorporated, add the vegetable broth, broccoli florets, carrot, and Dijon mustard. Give everything a good stir to combine all those delicious flavors. Now bring the soup to a gentle simmer and let it cook for about 15 to 20 minutes. You’re aiming for the broccoli to become tender but still vibrant green—this freshness really shines through at this stage.
Step 3: Melt in the cheese for that ultimate creamy finish
This is the magic moment where the soup turns into something truly special. Gradually add shredded cheddar cheese, stirring after each handful to allow it to melt smoothly. Keep the heat on low so the cheese doesn’t break or separate. When all the cheese is incorporated, give your soup a taste and adjust seasoning with salt and pepper. If you want that velvety texture with occasional broccoli bites, stop here. I sometimes blend a cup of soup for a creamier feel without losing the veggie chunks—totally up to your preference.
Step 4: Serve and enjoy with croutons
Ladle your warm broccoli cheddar soup into bowls and top with homemade croutons for an added crunch (optional but highly recommended). These little details take it from everyday to extra cozy. Trust me, the crisp croutons paired with that creamy soup make my whole family go crazy every single time.
Pro Tips for Making Broccoli Cheddar Soup Recipe
- Use sharp cheddar: I’ve learned that sharper cheddar melts better and adds more depth than mild cheeses.
- Whisk continuously: Keeping your whisk moving when adding milk prevents lumps and yields that smooth soup we all crave.
- Don’t overcook broccoli: Tender but firm broccoli keeps its color and adds a pleasant bite—just simmer enough until tender.
- Avoid boiling after cheese: High heat can cause cheese to clump or separate; keep soup gently warmed once cheese is added.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
I love topping this soup with fresh cracked black pepper and a sprinkle of extra shredded cheddar for cheesiness on cheesiness. A handful of crunchy homemade croutons adds a lovely texture contrast, and sometimes I throw on a few chopped fresh chives or parsley for a pop of color and subtle herbaceous flavor.
Side Dishes
The perfect cozy meal isn’t complete without some good bread — I usually pair this soup with crusty sourdough or a warm baguette for dipping. A simple green salad on the side keeps things fresh and balances richness nicely. For a heartier meal, grilled cheese sandwiches or roasted veggies make wonderful companions.
Creative Ways to Present
When I’ve served this at small dinner parties, I like to ladle it into mini bread bowls — it feels extra special and fun to eat! You can also garnish with crispy bacon bits or a drizzle of good-quality olive oil for a restaurant-worthy touch. It’s such a crowd-pleaser, your guests will be asking for the recipe.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. When I reheat it, I like to stir frequently on the stove over low heat to maintain that creamy texture and prevent the cheese from clumping.
Freezing
This Broccoli Cheddar Soup Recipe freezes well if you plan ahead, but I recommend leaving out the cheese until reheating for best texture. Freeze the base soup in portions, then add freshly shredded cheese when warming up.
Reheating
To reheat, warm the soup gently over low heat on the stove, stirring often. Gradually add shredded cheddar to bring back that creamy, cheesy finish. Avoid microwaving at high power which can cause separation and uneven heating.
FAQs
-
Can I make this Broccoli Cheddar Soup Recipe dairy-free?
Absolutely! Swap the butter for olive oil or vegan margarine, use unsweetened almond milk or another plant-based milk, and select a vegan cheese that melts well. The flavor will change slightly but still be delicious and comforting.
-
How do I make the soup thicker or thinner?
If you want a thicker soup, add a bit more flour in the roux step or reduce the broth slightly. For a thinner soup, add more broth or milk until you reach your desired consistency.
-
Can I use frozen broccoli in this recipe?
Yes! Frozen broccoli works just fine—just keep in mind it may release extra water, so you might want to reduce the broth slightly or cook the soup a bit longer to reach the right thickness.
-
What cheese works best for Broccoli Cheddar Soup Recipe?
Sharp cheddar cheese is my favorite because it melts smoothly and provides that classic tangy flavor. You can experiment with extra-sharp cheddar or even a mix of cheddar and Gruyère for a richer taste.
Final Thoughts
This Broccoli Cheddar Soup Recipe has truly become a staple in my kitchen, loved by everyone from picky eaters to seasoned foodies. I hope you enjoy making it as much as I do and find comfort in each creamy, cheesy spoonful. Give it a try on your next cozy night in—you’ll thank me later!
- Unsalted butter: Melts smoothly and lets you control the saltiness of the soup.
- Yellow onion: Adds sweetness and depth of flavor when softened gently.
- Sea salt: I prefer sea salt for seasoning since it has a clean, less processed flavor.
- Freshly ground black pepper: Adds a subtle kick and enhances all the other ingredients.
- Garlic cloves: A little goes a long way in boosting the savory notes.
- All-purpose flour: This is what thickens the soup and creates that luscious creamy texture.
- Whole milk or unsweetened almond milk: Milk choice affects creaminess; dairy milk makes it richer, almond milk lightens it up.
- Vegetable broth: Choose low-sodium to control salt levels better.
- Broccoli florets: The star veggie — fresh tastes best but frozen works in a pinch.
- Large carrot: Adds natural sweetness and balances the sharpness of cheddar.
- Dijon mustard: Just a hint perks up the flavor without tasting mustardy.
- Shredded cheddar cheese: Sharp cheddar melts beautifully and delivers that iconic cheesy flavor.
- Homemade croutons (optional): Crunchy topping that adds texture contrast and a bit of fun.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
I love mixing things up with this Broccoli Cheddar Soup Recipe depending on the season or who I’m cooking for. It’s a great base for lots of tweaks, so feel free to make it your own!
- Make it vegan: I switched out the butter for olive oil, used almond milk, and a plant-based cheese that melts well — surprisingly tasty!
- Spicy kick: Toss in a pinch of cayenne or smoked paprika to add some warmth and depth.
- Extra veggie boost: Adding diced potatoes or cauliflower can make it heartier and even more comforting.
- Lightened up: Use low-fat milk and reduce cheese for a leaner but still flavorful soup.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Sauté aromatics and build your roux
Start by melting butter in a large pot or Dutch oven over medium heat. Add the chopped onion along with sea salt and freshly ground pepper. Stir them around for about 5 minutes until the onion becomes soft and translucent. This step is key because it develops the sweet, mellow base flavor. Next, toss in the garlic and cook for just a minute to avoid bitterness. Then, sprinkle the flour over the mixture and whisk constantly for 1 to 2 minutes—this is your roux that thickens the soup and gives it that velvety body. Watch for the flour turning a subtle golden color without browning.
Step 2: Pour in liquids and add veggies
Slowly pour in your milk while whisking nonstop to keep the texture smooth—no lumps allowed here! When the milk is fully incorporated, add the vegetable broth, broccoli florets, carrot, and Dijon mustard. Give everything a good stir to combine all those delicious flavors. Now bring the soup to a gentle simmer and let it cook for about 15 to 20 minutes. You’re aiming for the broccoli to become tender but still vibrant green—this freshness really shines through at this stage.
Step 3: Melt in the cheese for that ultimate creamy finish
This is the magic moment where the soup turns into something truly special. Gradually add shredded cheddar cheese, stirring after each handful to allow it to melt smoothly. Keep the heat on low so the cheese doesn’t break or separate. When all the cheese is incorporated, give your soup a taste and adjust seasoning with salt and pepper. If you want that velvety texture with occasional broccoli bites, stop here. I sometimes blend a cup of soup for a creamier feel without losing the veggie chunks—totally up to your preference.
Step 4: Serve and enjoy with croutons
Ladle your warm broccoli cheddar soup into bowls and top with homemade croutons for an added crunch (optional but highly recommended). These little details take it from everyday to extra cozy. Trust me, the crisp croutons paired with that creamy soup make my whole family go crazy every single time.
Pro Tips for Making Broccoli Cheddar Soup Recipe
- Use sharp cheddar: I’ve learned that sharper cheddar melts better and adds more depth than mild cheeses.
- Whisk continuously: Keeping your whisk moving when adding milk prevents lumps and yields that smooth soup we all crave.
- Don’t overcook broccoli: Tender but firm broccoli keeps its color and adds a pleasant bite—just simmer enough until tender.
- Avoid boiling after cheese: High heat can cause cheese to clump or separate; keep soup gently warmed once cheese is added.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
I love topping this soup with fresh cracked black pepper and a sprinkle of extra shredded cheddar for cheesiness on cheesiness. A handful of crunchy homemade croutons adds a lovely texture contrast, and sometimes I throw on a few chopped fresh chives or parsley for a pop of color and subtle herbaceous flavor.
Side Dishes
The perfect cozy meal isn’t complete without some good bread — I usually pair this soup with crusty sourdough or a warm baguette for dipping. A simple green salad on the side keeps things fresh and balances richness nicely. For a heartier meal, grilled cheese sandwiches or roasted veggies make wonderful companions.
Creative Ways to Present
When I’ve served this at small dinner parties, I like to ladle it into mini bread bowls — it feels extra special and fun to eat! You can also garnish with crispy bacon bits or a drizzle of good-quality olive oil for a restaurant-worthy touch. It’s such a crowd-pleaser, your guests will be asking for the recipe.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. When I reheat it, I like to stir frequently on the stove over low heat to maintain that creamy texture and prevent the cheese from clumping.
Freezing
This Broccoli Cheddar Soup Recipe freezes well if you plan ahead, but I recommend leaving out the cheese until reheating for best texture. Freeze the base soup in portions, then add freshly shredded cheese when warming up.
Reheating
To reheat, warm the soup gently over low heat on the stove, stirring often. Gradually add shredded cheddar to bring back that creamy, cheesy finish. Avoid microwaving at high power which can cause separation and uneven heating.
FAQs
-
Can I make this Broccoli Cheddar Soup Recipe dairy-free?
Absolutely! Swap the butter for olive oil or vegan margarine, use unsweetened almond milk or another plant-based milk, and select a vegan cheese that melts well. The flavor will change slightly but still be delicious and comforting.
-
How do I make the soup thicker or thinner?
If you want a thicker soup, add a bit more flour in the roux step or reduce the broth slightly. For a thinner soup, add more broth or milk until you reach your desired consistency.
-
Can I use frozen broccoli in this recipe?
Yes! Frozen broccoli works just fine—just keep in mind it may release extra water, so you might want to reduce the broth slightly or cook the soup a bit longer to reach the right thickness.
-
What cheese works best for Broccoli Cheddar Soup Recipe?
Sharp cheddar cheese is my favorite because it melts smoothly and provides that classic tangy flavor. You can experiment with extra-sharp cheddar or even a mix of cheddar and Gruyère for a richer taste.
Final Thoughts
This Broccoli Cheddar Soup Recipe has truly become a staple in my kitchen, loved by everyone from picky eaters to seasoned foodies. I hope you enjoy making it as much as I do and find comfort in each creamy, cheesy spoonful. Give it a try on your next cozy night in—you’ll thank me later!
I absolutely love sharing this Broccoli Cheddar Soup Recipe with you because it’s one of those cozy, soul-warming meals that feels like a big, comforting hug in a bowl. Whenever the weather turns chilly or I need something nourishing after a long day, this soup is my go-to. It’s creamy, cheesy, and packed with vibrant broccoli, giving you all the comfort without feeling overly heavy.
When I first tried this recipe, I was amazed at how simple ingredients came together into something so flavorful and satisfying. Plus, it’s quick enough to whip up on a weeknight but fancy enough to serve when friends stop by. You’ll find that this Broccoli Cheddar Soup Recipe is not just delicious but also flexible, so it works great whether you’re meal prepping or cooking from scratch.
Why You’ll Love This Recipe
- Rich, creamy texture: The combination of milk and cheddar melts into a silky soup that’s deeply satisfying.
- Easy to make: You only need one pot and about 35 minutes from start to finish, perfect for busy days.
- Versatile and adaptable: You can swap ingredients like milk or broth to suit your taste or dietary needs.
- Comfort food classic: It’s a timeless soup that’s a crowd-pleaser any time of year.
Ingredients You’ll Need
These ingredients work beautifully together to build layers of flavor — creamy, cheesy, and just the right amount of veggie freshness. When you shop, pick fresh broccoli heads and sharp cheddar for the best taste.
- Unsalted butter: Melts smoothly and lets you control the saltiness of the soup.
- Yellow onion: Adds sweetness and depth of flavor when softened gently.
- Sea salt: I prefer sea salt for seasoning since it has a clean, less processed flavor.
- Freshly ground black pepper: Adds a subtle kick and enhances all the other ingredients.
- Garlic cloves: A little goes a long way in boosting the savory notes.
- All-purpose flour: This is what thickens the soup and creates that luscious creamy texture.
- Whole milk or unsweetened almond milk: Milk choice affects creaminess; dairy milk makes it richer, almond milk lightens it up.
- Vegetable broth: Choose low-sodium to control salt levels better.
- Broccoli florets: The star veggie — fresh tastes best but frozen works in a pinch.
- Large carrot: Adds natural sweetness and balances the sharpness of cheddar.
- Dijon mustard: Just a hint perks up the flavor without tasting mustardy.
- Shredded cheddar cheese: Sharp cheddar melts beautifully and delivers that iconic cheesy flavor.
- Homemade croutons (optional): Crunchy topping that adds texture contrast and a bit of fun.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
I love mixing things up with this Broccoli Cheddar Soup Recipe depending on the season or who I’m cooking for. It’s a great base for lots of tweaks, so feel free to make it your own!
- Make it vegan: I switched out the butter for olive oil, used almond milk, and a plant-based cheese that melts well — surprisingly tasty!
- Spicy kick: Toss in a pinch of cayenne or smoked paprika to add some warmth and depth.
- Extra veggie boost: Adding diced potatoes or cauliflower can make it heartier and even more comforting.
- Lightened up: Use low-fat milk and reduce cheese for a leaner but still flavorful soup.
How to Make Broccoli Cheddar Soup Recipe
Step 1: Sauté aromatics and build your roux
Start by melting butter in a large pot or Dutch oven over medium heat. Add the chopped onion along with sea salt and freshly ground pepper. Stir them around for about 5 minutes until the onion becomes soft and translucent. This step is key because it develops the sweet, mellow base flavor. Next, toss in the garlic and cook for just a minute to avoid bitterness. Then, sprinkle the flour over the mixture and whisk constantly for 1 to 2 minutes—this is your roux that thickens the soup and gives it that velvety body. Watch for the flour turning a subtle golden color without browning.
Step 2: Pour in liquids and add veggies
Slowly pour in your milk while whisking nonstop to keep the texture smooth—no lumps allowed here! When the milk is fully incorporated, add the vegetable broth, broccoli florets, carrot, and Dijon mustard. Give everything a good stir to combine all those delicious flavors. Now bring the soup to a gentle simmer and let it cook for about 15 to 20 minutes. You’re aiming for the broccoli to become tender but still vibrant green—this freshness really shines through at this stage.
Step 3: Melt in the cheese for that ultimate creamy finish
This is the magic moment where the soup turns into something truly special. Gradually add shredded cheddar cheese, stirring after each handful to allow it to melt smoothly. Keep the heat on low so the cheese doesn’t break or separate. When all the cheese is incorporated, give your soup a taste and adjust seasoning with salt and pepper. If you want that velvety texture with occasional broccoli bites, stop here. I sometimes blend a cup of soup for a creamier feel without losing the veggie chunks—totally up to your preference.
Step 4: Serve and enjoy with croutons
Ladle your warm broccoli cheddar soup into bowls and top with homemade croutons for an added crunch (optional but highly recommended). These little details take it from everyday to extra cozy. Trust me, the crisp croutons paired with that creamy soup make my whole family go crazy every single time.
Pro Tips for Making Broccoli Cheddar Soup Recipe
- Use sharp cheddar: I’ve learned that sharper cheddar melts better and adds more depth than mild cheeses.
- Whisk continuously: Keeping your whisk moving when adding milk prevents lumps and yields that smooth soup we all crave.
- Don’t overcook broccoli: Tender but firm broccoli keeps its color and adds a pleasant bite—just simmer enough until tender.
- Avoid boiling after cheese: High heat can cause cheese to clump or separate; keep soup gently warmed once cheese is added.
How to Serve Broccoli Cheddar Soup Recipe
Garnishes
I love topping this soup with fresh cracked black pepper and a sprinkle of extra shredded cheddar for cheesiness on cheesiness. A handful of crunchy homemade croutons adds a lovely texture contrast, and sometimes I throw on a few chopped fresh chives or parsley for a pop of color and subtle herbaceous flavor.
Side Dishes
The perfect cozy meal isn’t complete without some good bread — I usually pair this soup with crusty sourdough or a warm baguette for dipping. A simple green salad on the side keeps things fresh and balances richness nicely. For a heartier meal, grilled cheese sandwiches or roasted veggies make wonderful companions.
Creative Ways to Present
When I’ve served this at small dinner parties, I like to ladle it into mini bread bowls — it feels extra special and fun to eat! You can also garnish with crispy bacon bits or a drizzle of good-quality olive oil for a restaurant-worthy touch. It’s such a crowd-pleaser, your guests will be asking for the recipe.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. When I reheat it, I like to stir frequently on the stove over low heat to maintain that creamy texture and prevent the cheese from clumping.
Freezing
This Broccoli Cheddar Soup Recipe freezes well if you plan ahead, but I recommend leaving out the cheese until reheating for best texture. Freeze the base soup in portions, then add freshly shredded cheese when warming up.
Reheating
To reheat, warm the soup gently over low heat on the stove, stirring often. Gradually add shredded cheddar to bring back that creamy, cheesy finish. Avoid microwaving at high power which can cause separation and uneven heating.
FAQs
-
Can I make this Broccoli Cheddar Soup Recipe dairy-free?
Absolutely! Swap the butter for olive oil or vegan margarine, use unsweetened almond milk or another plant-based milk, and select a vegan cheese that melts well. The flavor will change slightly but still be delicious and comforting.
-
How do I make the soup thicker or thinner?
If you want a thicker soup, add a bit more flour in the roux step or reduce the broth slightly. For a thinner soup, add more broth or milk until you reach your desired consistency.
-
Can I use frozen broccoli in this recipe?
Yes! Frozen broccoli works just fine—just keep in mind it may release extra water, so you might want to reduce the broth slightly or cook the soup a bit longer to reach the right thickness.
-
What cheese works best for Broccoli Cheddar Soup Recipe?
Sharp cheddar cheese is my favorite because it melts smoothly and provides that classic tangy flavor. You can experiment with extra-sharp cheddar or even a mix of cheddar and Gruyère for a richer taste.
Final Thoughts
This Broccoli Cheddar Soup Recipe has truly become a staple in my kitchen, loved by everyone from picky eaters to seasoned foodies. I hope you enjoy making it as much as I do and find comfort in each creamy, cheesy spoonful. Give it a try on your next cozy night in—you’ll thank me later!
