If you’re in need of a cozy bowl of comfort, this Broccoli Cheddar Soup is calling your name! It’s creamy, cheesy, and packed with tender broccoli and carrots. Perfect for chilly days or anytime you want something warm and comforting. I made this when the weather took a sudden turn toward winter, and it was exactly what we needed—a satisfying and easy meal that comes together in no time!
Why You’ll Love This Recipe
- Cheesy Comfort: With a generous amount of sharp cheddar cheese, this soup has all the rich, creamy goodness you’re craving.
- Quick and Easy: Ready in just 35 minutes, making it perfect for busy weeknights.
- Packed with Veggies: With broccoli and carrots, you’re getting a healthy dose of veggies while enjoying a cozy bowl of soup.
- Perfect for Leftovers: This soup tastes even better the next day, so feel free to make it ahead or enjoy the leftovers.
Ingredients
- Unsalted butter: Gives a rich, buttery base to the soup.
- Yellow onion: Adds sweetness and depth to the flavor.
- Sea salt & freshly ground black pepper: Essential seasonings to bring out all the flavors.
- Garlic: A must-have for that warm, savory flavor.
- All-purpose flour: Helps thicken the soup to a creamy consistency.
- Whole milk or unsweetened almond milk: Adds richness, but almond milk makes a great dairy-free option.
- Vegetable broth: Provides a light, flavorful base without overpowering the broccoli and cheese.
- Broccoli florets: The star of the show, adding flavor, texture, and a healthy punch.
- Carrot: Adds a touch of sweetness and color.
- Dijon mustard: Enhances the cheesy flavor and adds a little tang.
- Cheddar cheese: Sharp cheddar melts beautifully and gives the soup its signature cheesy goodness.
- Homemade croutons (optional): For a little crunch on top, but the soup is just as delicious without them.
Variations
- Vegan Option: Use plant-based butter, almond milk, and vegan cheddar cheese for a fully vegan version.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce if you like a little heat in your soup.
- Extra Veggies: Toss in some chopped cauliflower or spinach for more veggie power.
How to Make the Recipe
1. Sauté the Aromatics
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, salt, and a few grinds of black pepper. Cook, stirring occasionally, for about 5 minutes until the onion softens. Stir in the garlic and cook for another minute until fragrant.
2. Thicken the Soup
Sprinkle the flour over the onion and garlic mixture, whisking continuously for 1 to 2 minutes until the flour turns golden. This step is crucial for thickening the soup without clumps. Slowly pour in the milk, whisking constantly to avoid any lumps.
3. Add Broth and Vegetables
Once the milk is incorporated, stir in the vegetable broth, broccoli florets, carrot, and Dijon mustard. Bring the mixture to a simmer and cook for 15-20 minutes, or until the broccoli is tender and the flavors have melded together.
4. Stir in the Cheese
Gradually add the shredded cheddar cheese, stirring after each addition to ensure it melts smoothly into the soup. This step makes the soup extra creamy and rich. Taste and adjust seasoning if needed—sometimes a little extra salt or pepper really brings everything together.
5. Serve and Enjoy
Ladle the soup into bowls and top with homemade croutons, if you like a little crunch. This soup is best enjoyed warm, but trust me, the leftovers are just as tasty the next day!
Tips for Making the Recipe
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can affect how well it melts, so for the best creamy texture, shred your own.
- Don’t Overcook the Broccoli: Cook the broccoli just until tender to avoid mushy vegetables.
- Adjust Thickness: If you prefer a thicker soup, you can use less broth or let it simmer a little longer.
How to Serve
Serve this Broccoli Cheddar Soup with a side of crusty bread or a simple salad for a complete meal. The creamy, cheesy soup pairs perfectly with warm, toasted bread for dipping!
Make Ahead
- To Refrigerate: Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth or milk if the soup thickens too much.
- To Freeze: Let the soup cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
- Storage: Keep any leftovers in an airtight container in the fridge for up to 4 days. The soup will thicken as it sits, so you may want to add a little broth or milk when reheating.
FAQs
1. Can I use frozen broccoli?
Yes! If you’re using frozen broccoli, just add it straight to the pot—it will cook as the soup simmers.
2. Can I make this soup dairy-free?
Absolutely! Swap the butter for plant-based butter, use almond milk instead of whole milk, and use a vegan cheddar cheese to make the soup dairy-free.
3. Can I blend the soup?
Yes, if you prefer a smooth texture, you can blend part or all of the soup using an immersion blender or regular blender.
4. What should I serve with this soup?
Crusty bread, garlic toast, or a fresh salad are perfect side dishes to pair with this Broccoli Cheddar Soup.
Conclusion
This Broccoli Cheddar Soup is everything you want in a cozy bowl of comfort—creamy, cheesy, and packed with veggies. Whether you’re whipping it up for a quick weeknight dinner or meal prepping for the week ahead, this soup is a guaranteed winner!
