Cheddar Broccoli Soup Recipe

This creamy Broccoli Cheddar Soup is easy to make in one pot, packed with flavor, and ready in no time. The secret to its deliciousness is in the carefully chosen spices, making it a perfect meal for any occasion. Rich and velvety, this soup will keep you warm and satisfied.

Why You’ll Love This Recipe

This Cheddar Broccoli Soup is everything you want in a comfort food dish. It’s creamy, cheesy, and full of vegetables that bring both flavor and nutrition. The soup is hearty enough to stand on its own, yet pairs wonderfully with a side of buttered bread or served in a bread bowl for an extra special touch. With the addition of smoked paprika, cayenne pepper, and ground mustard, each bite is bursting with depth and warmth. It’s the perfect dish to enjoy on a chilly day or as a cozy weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 7 tablespoons unsalted butter, divided

• 1 tablespoon olive oil

• 1 cup finely diced yellow onion (about 1 onion)

• 1-1/2 teaspoons minced garlic

• 3/4 teaspoon paprika (smoked paprika recommended)

• 3/4 teaspoon ground mustard

• 1/8 teaspoon ground cayenne pepper

• Salt and pepper to taste

• 6 tablespoons flour

• 32 ounces reduced-sodium chicken broth or vegetable broth

• 3 cups half-and-half

• 1 bay leaf (optional)

• 6 cups chopped broccoli (to bite-size pieces)

• 2 cups shredded carrots

• 12 ounces freshly shredded extra-sharp Cheddar cheese (about 3-1/4 cups)

• Hearty buttered bread or bread bowls (optional)

Directions

1. Heat 1 tablespoon of butter and olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until golden (about 3–5 minutes).

2. Add the minced garlic, paprika, mustard, cayenne pepper, and salt and pepper to taste. Stir and cook for 45 seconds to 1 minute until fragrant.

3. Add the remaining 6 tablespoons of butter and melt. Whisk in the flour and cook for 2 minutes, whisking constantly, until it thickens.

4. Gradually whisk in the chicken or vegetable broth. Once fully combined, slowly add the half-and-half, whisking constantly. Reduce the heat to medium-low, add the bay leaf (if using), and let the mixture simmer for 15 minutes, whisking occasionally, until it has thickened nicely.

5. While the soup simmers, chop the broccoli and shred the Cheddar cheese.

6. Add the chopped broccoli and shredded carrots to the soup. Let it cook on low for 10–15 minutes or until the broccoli is tender to your liking. Stir occasionally. For a smoother texture, blend some of the soup, or leave it chunky for more texture (as preferred).

7. Turn off the heat and gradually stir in the shredded cheese, a handful at a time, until melted and smooth. Taste the soup and adjust the seasoning with salt as needed.

8. Serve immediately, in bread bowls or with hearty buttered bread on the side for dipping.

Servings and Timing

• Servings: This recipe makes about 6 servings.

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

Variations

• Vegetarian Option: Use vegetable broth instead of chicken broth to make this soup vegetarian.

• Spicy Version: Add more cayenne pepper or a dash of hot sauce for extra heat.

• Gluten-Free: Use a gluten-free flour blend to make this soup gluten-free.

• Vegan Option: Substitute the butter with vegan butter, use plant-based half-and-half, and choose a dairy-free cheese.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the fridge for up to 3 days. The flavors deepen over time!

• Reheating: Reheat slowly on low to prevent the soup from separating. Add a splash of half-and-half or broth if needed to thin the soup while reheating.

FAQs

1. Can I freeze this cheddar broccoli soup?

Yes, you can freeze the soup. Allow it to cool completely, then transfer it to an airtight container. Freeze for up to 3 months. When reheating, thaw it overnight in the fridge and heat gently on the stovetop.

2. Can I make this soup ahead of time?

Yes, this soup can be made a day ahead. Let it cool to room temperature, then store it in the fridge. Reheat it slowly before serving.

3. What if I don’t have half-and-half?

If you don’t have half-and-half, you can substitute it with a combination of milk and heavy cream. For a lighter version, you can use just milk, but the soup won’t be as creamy.

4. Can I use frozen broccoli?

Yes, you can use frozen broccoli, but fresh broccoli provides a better texture. If using frozen, make sure to thaw and drain it first.

5. How do I prevent the cheese from clumping?

To prevent clumping, make sure the soup is off the heat when you add the cheese, and stir it in gradually, a little at a time, until it melts smoothly.

6. Can I add potatoes to this soup?

Yes! You can add diced potatoes to the soup for extra heartiness. Add them in after the onions, letting them cook with the broth and half-and-half until tender.

7. Can I make this soup in a slow cooker?

Yes, you can! Start by sautéing the onions and garlic in a pan, then transfer to the slow cooker. Add the remaining ingredients (except for the cheese) and cook on low for 4-6 hours. Add the cheese at the end, stirring until melted.

8. Can I use pre-shredded cheese?

Pre-shredded cheese works fine, but freshly shredded cheese melts better and gives a smoother, creamier texture to the soup.

9. What should I serve this soup with?

This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or even a side salad for a balanced meal.

10. Can I make this soup spicier?

Yes, to add more heat, simply increase the cayenne pepper or add your favorite hot sauce to taste.

Conclusion

This Cheddar Broccoli Soup is the perfect comfort food, combining creamy texture with savory flavor. Whether you enjoy it with crusty bread or served in a bread bowl, it’s sure to warm you up from the inside out. The blend of spices and rich cheddar cheese makes every spoonful a treat. Easy to prepare and wonderfully satisfying, this soup is a must-try for anyone craving a cozy, flavorful dish.

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