Broccoli Cheddar Soup

I absolutely love making this Broccoli Cheddar Soup on chilly evenings when I need something warm and comforting. This creamy, cheesy soup is pure comfort in a bowl that brings my family running to the kitchen.

Growing up in Minnesota, my mom would make broccoli cheddar soup whenever the temperature dropped below freezing. She would use fresh broccoli from her garden and sharp cheddar from the local dairy, creating a soup that was both hearty and sophisticated. Now I make it for my own family, and it’s become our go-to comfort food. This one-pot vegetarian dinner is incredibly easy to prepare and ready in just 50 minutes. The combination of tender broccoli, sharp cheddar, and creamy base creates a soup that’s both satisfying and nutritious. I love how this recipe reminds me of Panera’s famous version but can be made right at home with simple ingredients.

What You’ll Need for This Creamy Soup

I always use fresh ingredients when making my broccoli cheddar soup to ensure the best flavor and texture. Pro tip: grating your own cheese makes a huge difference in how smoothly it melts.

• 4 tablespoons salted butter
• 1 cup chopped yellow onion (about 1 small)
• 1 large carrot, grated
• 4 cloves garlic, minced
• ¼ cup all-purpose flour
• 1 teaspoon sea salt, plus more to taste
• 1 teaspoon mustard powder
• ¼ teaspoon ground nutmeg
• 2 cups whole milk or half-and-half
• 2 cups chicken or vegetable stock
• 4 cups chopped broccoli (from 1 large crown)
• ½ cup freshly grated Parmesan Cheese
• 8 ounces shredded extra-sharp cheddar cheese (about 2 cups)
• Freshly cracked black pepper, to taste
• Croutons, store-bought or homemade, for serving (optional)

I recommend using extra-sharp cheddar for the best flavor impact in your broccoli cheddar soup. The sharpness really shines through the creamy base.

Step-by-Step Cooking Instructions

Step 1: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook, stirring, until softened, about 5 minutes. The vegetables should be translucent and fragrant.

Step 2: Add the garlic and cook, stirring until fragrant, 1 to 2 minutes. Be careful not to burn the garlic as it will become bitter.

Step 3: Sprinkle in the flour, salt, mustard powder, and nutmeg. Cook, whisking, until a paste forms, 1 to 2 minutes. This creates a roux that will thicken your soup.

Step 4: Slowly whisk in the milk and cook, whisking continuously, until thick enough to coat the back of a spoon, about 5 minutes. Pro tip: start with just a splash of milk to create a smooth paste before adding the rest.

Step 5: Remove from the heat, then add the stock. Use an immersion blender to blend the liquid directly in the pot. (Alternatively, transfer the liquid to the base of a blender, let cool briefly, and blend until smooth. Then return it to the pot.)

Step 6: Stir in the broccoli. Return the pot over medium-low heat and simmer until the broccoli is tender, about 20 minutes. The broccoli should be bright green and easily pierced with a fork.

Step 7: Stir in the Parmesan and half of the cheddar until melted, then add the remaining cheddar and stir until the soup is creamy. Add cheese slowly to prevent grittiness. Taste and season with salt and pepper.

Step 8: Serve topped with croutons if using. Enjoy your homemade broccoli cheddar soup while hot!

Perfect Pairings for Your Soup

The rich, creamy texture of this broccoli cheddar soup pairs beautifully with these complementary dishes.

Crusty bread: Perfect for dipping into the cheesy soup and soaking up every last drop. The crunchy texture contrasts nicely with the smooth soup.

Simple green salad: A fresh salad with light vinaigrette balances the richness of the soup and adds nutritional variety to your meal.

Parker House Rolls: These soft, buttery rolls are ideal for sopping up the delicious broth and add a touch of elegance to your comfort meal.

Biscuits: Flaky, savory biscuits provide a satisfying texture contrast and are perfect for crumbing into the soup.

More Comforting Soup Recipes to Try

If you enjoyed this creamy broccoli cheddar soup, you’ll love these other comforting soup recipes that are perfect for chilly days. For a similar cheesy experience, try our rich Creamy Cheddar Cauliflower Soup which offers the same velvety texture with a different vegetable base.

For those nights when you want something with a bit more protein, our High Protein Creamy Taco Soup delivers bold flavors with a satisfying creaminess that pairs wonderfully with cornbread. If you’re in the mood for a classic comfort food, our Creamy Chicken Pot Pie Soup combines all the flavors of the beloved pot pie in an easy spoonable form.

For a lighter but still satisfying option, consider our Anti-inflammatory Turmeric Chicken Soup which not only warms you up but also provides numerous health benefits. Each of these soups follows our philosophy of creating nourishing, flavorful meals that bring families together around the dinner table.

Storage and Reheating Guide

Store your broccoli cheddar soup in an airtight container in the refrigerator for up to 3 days. The flavors often meld and improve after a day, making leftovers even more delicious.

When reheating, I recommend warming the soup gently over medium-low heat, stirring occasionally. Never boil the soup as this can cause the dairy to separate. If the soup becomes too thick, add a splash of milk or stock to reach your desired consistency.

Pro tip: This soup doesn’t freeze well due to the dairy content, which can become grainy upon thawing. It’s best enjoyed fresh or refrigerated within a few days.

Common Questions About This Recipe

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