There’s something undeniably comforting about a bowl of creamy Broccoli Cheddar Soup, especially when it’s ready in just 35 minutes. This recipe blends tender broccoli florets with a velvety, cheesy base, creating a harmony of textures that’s both hearty and smooth. The sharp cheddar adds a rich, tangy depth, while a hint of garlic and onion brings warmth to every spoonful. Perfect for chilly evenings or a quick lunch, it’s a dish that feels indulgent yet wholesome.
What makes this soup truly special is its balance of flavors and ease of preparation. In just 10 minutes of prep and 25 minutes of cooking, you’ll have a steaming pot of golden goodness that’s as satisfying as it is simple. The creamy broth clings to each bite of broccoli, while the melted cheese creates a luscious, gooey finish. Serve it with crusty bread for dipping, and you’ve got a meal that’s sure to become a favorite. It’s comfort food at its finest—quick, delicious, and utterly irresistible.
Ingredients for Broccoli Cheddar Soup
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 garlic cloves, chopped
- ¼ cup all-purpose flour
- 2 cups whole milk (or unsweetened almond milk for a dairy-free option)
- 2 cups vegetable broth
- 3 cups broccoli florets, chopped
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- Homemade croutons, for serving (optional)
Step-by-Step Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion, salt, and several grinds of black pepper. Cook, stirring occasionally, for 5 minutes, or until the onion is softened.
- Stir in the chopped garlic and cook for 1 minute until fragrant.
- Sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden.
- Slowly pour in the milk, whisking continuously to avoid lumps.
- Add the vegetable broth, broccoli, carrot, and Dijon mustard. Stir to combine.
- Bring the soup to a simmer and cook for 15 to 20 minutes, or until the broccoli is tender.
- Gradually add the shredded cheddar cheese, stirring after each addition, until all the cheese is melted and the soup is creamy.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, topped with homemade croutons if desired.
Perfect Pairings: Serving Suggestions
This creamy Broccoli Cheddar Soup pairs wonderfully with a warm, crusty bread or a side salad for a complete meal. For a cozy touch, try serving it in a bread bowl—it’s both practical and delicious! If you’re feeling fancy, sprinkle some extra shredded cheddar or a pinch of smoked paprika on top for added flavor and presentation.
Storing and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm the soup gently on the stovetop over low heat, stirring occasionally to maintain its creamy texture. If the soup thickens, add a splash of milk or broth to thin it out. Avoid microwaving on high heat to prevent the cheese from separating.
Time-Saving Hacks
To save time, chop the broccoli and onion in advance and store them in the fridge until ready to use. You can also use pre-shredded cheddar cheese, though freshly shredded cheese melts more smoothly. If you’re in a rush, swap the julienned carrot for pre-shredded carrots from the store—it’s a small shortcut that makes a big difference!
Recipe Variations to Try
For a smoky twist, add a pinch of smoked paprika or swap the cheddar for smoked gouda. If you’re looking for a lighter version, use low-fat milk and reduce the cheese by half. For a spicy kick, stir in a dash of cayenne pepper or a few drops of hot sauce before serving. You can also add cooked chicken or crumbled bacon for a heartier meal.
Essential Equipment Guidance
A sturdy Dutch oven or large pot is ideal for this recipe, as it distributes heat evenly and prevents scorching. A whisk is essential for creating a smooth, lump-free base when adding the flour and milk. If you prefer a smoother soup, an immersion blender or regular blender can be used to puree the soup partially or completely before adding the cheese.
Broccoli Cheddar Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 3 cloves garlic, chopped
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese, about 2 heaping cups
- Homemade croutons, for serving, optional
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened.
- Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden.
- Slowly pour in the milk, whisking continuously. Add the broth, broccoli, carrot, and mustard and stir to combine.
- Simmer for 15 to 20 minutes, or until the broccoli is tender.
- Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy.
- Season to taste and serve with croutons, if desired.