There’s nothing quite like wrapping your hands around a steaming bowl of my creamy broccoli cheddar soup when the winter winds start howling. I’ve been making this exact recipe for years – ever since my college days when I needed something warm, comforting, and ridiculously easy after late-night study sessions. What started as desperate dorm room cooking has turned into my go-to winter comfort food that even my picky nephew devours.
The magic happens in just one pot (less dishes – hooray) and comes together faster than you can say “cheesy goodness.” Fresh broccoli florets simmer until tender while sharp cheddar melts into velvety perfection. That first spoonful? Pure bliss. The soup coats your tongue with rich creaminess while the broccoli adds just enough texture to keep things interesting. Trust me, once you try this version, you’ll never go back to those sad, thin soups from a can again.
Table of Contents
Creamy Broccoli Cheddar Soup Recipe – 30-Min Comfort Food
A creamy and comforting broccoli cheddar soup perfect for winter nights. Easy to make and packed with flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups broccoli florets
- 2 cups shredded cheddar cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add diced onion and garlic, sauté until soft.
- Stir in flour to make a roux.
- Slowly add vegetable broth, stirring constantly.
- Add broccoli florets and simmer until tender.
- Blend half the soup for a creamy texture.
- Stir in heavy cream and shredded cheddar cheese.
- Season with salt and black pepper.
- Serve hot with bread or croutons.
Notes
- Use fresh broccoli for the best flavor.
- Adjust cheese quantity to your preference.
- For a thicker soup, add more flour.
- Store leftovers in the fridge for up to 3 days.
Ingredients for Creamy Broccoli Cheddar Soup
Here’s everything you’ll need to make my favorite cozy soup – measured exactly how I’ve tested it dozens of times:
- 4 cups fresh broccoli florets (about 1 large head, chopped into bite-sized pieces)
- 2 cups shredded sharp cheddar cheese (packed measure)
- 1 medium yellow onion, diced small (about 1 cup)
- 2 cloves garlic, minced (or 1 tsp pre-minced)
- 3 cups vegetable broth (low-sodium works best)
- 1 cup heavy cream (don’t skimp here)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Ingredient Notes and Substitutions
Fresh broccoli gives the best texture, but frozen florets work in a pinch (thaw first). Swap sharp cheddar for Gruyère if you’re feeling fancy – it melts beautifully. For a lighter version, half-and-half can replace heavy cream (though it won’t be quite as luxuriously thick). And if you’re out of veggie broth, chicken broth works too – just adjust salt accordingly.
How to Make Creamy Broccoli Cheddar Soup
Okay friends, here’s where the magic happens. I’ll walk you through every step – it’s easier than you think, but I’ve got some tricks up my sleeve to make sure your soup turns out as velvety and delicious as mine always does. Just grab your favorite soup pot and let’s get cooking.
Step-by-Step Instructions
- Start your base: Melt the butter in a large pot over medium heat. When it stops foaming, toss in those diced onions – stir them around for about 5 minutes until they turn translucent. Now’s when you add the garlic (it’ll smell amazing) and cook for just 30 seconds more.
- Make the roux: Sprinkle in the flour and stir constantly for 1 full minute. This cooks out that raw flour taste and gives our soup body. It should look like wet sand at this point.
- Whisk in liquids: Slowly pour in the vegetable broth while whisking nonstop – this prevents lumps. The mixture will thicken as it comes to a gentle simmer.
- Add broccoli: Now toss in all those beautiful broccoli florets. Let them bubble away for 8-10 minutes until fork-tender but still bright green.
- Blend it up: Here’s my secret – use an immersion blender to puree about half the soup right in the pot (or carefully transfer 2 cups to a regular blender). This gives that perfect creamy-yet-chunky texture.
- Finish with cream & cheese: Turn heat to low and stir in the heavy cream. Then add the shredded cheddar handful by handful, stirring until fully melted before adding more. Season with salt and pepper to taste.
Tips for Perfect Creamy Broccoli Cheddar Soup
Don’t boil after adding cheese (it’ll get grainy). Grate your own cheese (pre-shredded has anti-caking agents). For ultra-smooth soup, blend the entire batch. Want more texture? Leave some bigger broccoli pieces. And always taste before serving – sometimes it needs an extra pinch of salt to make the flavors sing.
Why You’ll Love This Creamy Broccoli Cheddar Soup
This isn’t just any soup – it’s basically a warm hug in a bowl. Here’s why it’s become my absolute go-to:
- Ready in 30 minutes flat – faster than waiting for takeout
- Creamy without being heavy – that perfect velvety texture
- Packed with real broccoli – sneaky veggie goodness
- One-pot wonder – minimal cleanup (my favorite part)
- Customizable thickness – blend more or less to your liking
- Freezer-friendly – make a double batch for lazy days
Seriously, once you taste that first cheesy, broccoli-packed spoonful, you’ll understand why I make this weekly all winter long. You can find more cozy meal ideas like this creamy tomato soup on our site.
Serving Suggestions for Creamy Broccoli Cheddar Soup
Oh, the possibilities. This soup practically begs for something crunchy or crusty alongside it. My absolute favorite? A big hunk of warm sourdough bread – perfect for dunking into that cheesy goodness. But don’t stop there. Try these delicious pairings:
- Homemade garlic croutons (I just toast day-old bread with olive oil and garlic powder)
- A crisp green apple salad with walnuts for contrast
- Pretzel rolls – the salty crunch is magic with the creamy soup
- Bacon bits sprinkled on top (because everything’s better with bacon)
- Simple oyster crackers for that nostalgic childhood feel
Honestly, I’ve been known to eat this straight from the pot with just a spoon when no one’s looking – it’s that good. If you are looking for more one-pot meals, check out our one pot chicken and quinoa recipe.
Storage and Reheating Instructions
This soup keeps beautifully. Store leftovers in an airtight container in the fridge for up to 3 days – the flavors actually deepen overnight. When reheating, go low and slow over medium-low heat, stirring often. If it thickens too much, splash in a little milk or broth. Freeze portions for up to 2 months (thaw overnight in fridge before reheating). Pro tip: The cheese might separate slightly after freezing – just whisk vigorously while reheating to bring it back together.
Nutritional Information
Each comforting bowl of my creamy broccoli cheddar soup packs plenty of flavor without going overboard. Here’s the breakdown per serving (about 1.5 cups):
- 350 calories – perfect for a satisfying meal
- 25g fat (15g saturated) – hello, cheese and cream
- 18g carbs (3g fiber) – mostly from the broccoli
- 12g protein – thanks to all that cheddar
Remember, these numbers can change based on your exact ingredients – like using low-fat cheese or extra broccoli. But let’s be real, this soup is all about indulgence. For more indulgent recipes, see our no bake chocolate peanut butter bars recipe.
Frequently Asked Questions
Q1. Can I make this broccoli cheddar soup ahead of time?
Absolutely, This homemade broccoli soup actually tastes better the next day as the flavors meld. Just store it in the fridge and reheat gently – you might need to add a splash of broth or milk if it thickens too much.
Q2. What’s the best cheese for creamy broccoli cheddar soup?
I swear by sharp cheddar – it gives that perfect tangy punch. But for winter comfort food vibes, try mixing half cheddar with half Gruyère. Whatever you do, grate it yourself. Pre-shredded cheese has coatings that can make your soup grainy.
Q3. Can I make this soup without heavy cream?
For an easy dinner hack, you can substitute whole milk or half-and-half, but it won’t be quite as luxuriously creamy. My trick? Blend in a cooked potato for thickness if you’re skipping the cream.
Share Your Creamy Broccoli Cheddar Soup Experience
Did this soup become your new winter favorite like it did mine? I’d love to hear. Leave a comment below or tag me on Instagram with your cheesy masterpiece – nothing makes me happier than seeing your cozy soup creations. You can also follow us on Pinterest for more inspiration.
