Name: Creamy Broccoli Cheddar Soup – The Chunky Chef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 Tbsp butter; 1 medium yellow onion, finely chopped; 1/4 cup salted butter; 1/4 cup all-purpose flour; 2 cups chicken broth; 2 cups half and half; 12 oz fresh broccoli (or a 12 oz bag of florets), roughly chopped; 2 carrots, peeled and chopped; 1/2 tsp kosher salt; 1/4 tsp paprika; 1/4 tsp garlic powder; 1/4 tsp dry mustard (or about 1/2 tsp regular mustard); 1/4 tsp black pepper; 2 cups cheddar cheese (shredded)

Jump to Recipe·Print Recipe

There’s nothing quite like a bowl of creamy broccoli cheddar soup to warm you up on a chilly day. This recipe combines the fresh taste of broccoli with a rich, cheesy broth that’s smooth and satisfying. With just a few simple ingredients, you can create a delicious and comforting meal that will leave everyone asking for more. Perfect for lunch or dinner, this creamy soup is a crowd-pleaser that’s both flavorful and easy to make. Whether you’re a fan of the classic or looking for something new, this version of Broccoli Cheddar Soup brings the perfect balance of savory goodness with every spoonful.

Made with fresh vegetables like broccoli and carrots, and complemented by a smooth, cheesy base, this soup is rich but not overly heavy. The addition of garlic powder, paprika, and dry mustard gives it an extra layer of depth and flavor. It’s a recipe that hits all the right notes – creamy, cheesy, and with a hint of warmth from the spices. If you’re in the mood for comfort food, this soup is exactly what you need.

Why You’ll Love This Recipe

1. Rich and Creamy Texture

The combination of half-and-half and cheddar cheese creates a luxuriously creamy texture that makes every bite indulgent without being overly heavy.

2. Packed with Vegetables

Broccoli and carrots bring in essential vitamins and minerals, making this soup not only delicious but also nutritious.

3. Simple Ingredients

With a handful of pantry staples and fresh vegetables, this recipe is easy to make, making it perfect for busy weeknights or cozy weekends.

4. Cheesy Goodness

The sharp cheddar cheese is the star of this recipe, giving the soup that signature rich, cheesy flavor everyone loves.

5. Customizable

You can adjust the seasonings to your liking, add more cheese, or even throw in extra vegetables to make it your own.

Ingredients

Butter
Yellow onion, finely chopped
Salted butter
All-purpose flour
Chicken broth
Half and half
Fresh broccoli, roughly chopped
Carrots, peeled and chopped
Kosher salt
Paprika
Garlic powder
Dry mustard (or regular mustard)
Black pepper
Cheddar cheese, shredded

Variations

Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to make the soup gluten-free.
Dairy-Free: Substitute the half-and-half with coconut milk or almond milk, and use dairy-free cheese.
Extra Veggies: Add extra vegetables like cauliflower, spinach, or zucchini to make the soup even more hearty and nutritious.
Spicy Kick: Add a pinch of cayenne pepper or a chopped jalapeño for a bit of heat.
Vegan Option: Use vegan butter and plant-based cheese to create a dairy-free, vegan version of this soup.

How to Make the Recipe

Step 1: Sauté the Vegetables

In a large pot, melt the 1 tablespoon of butter over medium heat. Add the finely chopped yellow onion and cook for about 5 minutes until the onion is soft and translucent. Add the chopped carrots and cook for another 2-3 minutes.

Step 2: Make the Roux

Add the 1/4 cup of salted butter to the pot and let it melt. Sprinkle in the 1/4 cup of all-purpose flour, stirring constantly to form a roux. Cook for about 1-2 minutes, allowing the flour to slightly brown and create a thickened base for the soup.

Step 3: Add the Liquids

Slowly pour in the chicken broth, stirring to ensure there are no lumps. Then, add the half-and-half and bring the mixture to a simmer. Let it cook for about 5 minutes, allowing it to thicken slightly.

Step 4: Add the Vegetables

Add the roughly chopped broccoli to the pot. Continue to simmer the soup for another 8-10 minutes, until the broccoli becomes tender but still bright green.

Step 5: Season and Add the Cheese

Stir in the kosher salt, paprika, garlic powder, dry mustard, and black pepper. Then, add the shredded cheddar cheese and stir until the cheese is completely melted and the soup becomes creamy.

Step 6: Serve

Taste the soup and adjust the seasoning if necessary. Serve hot and enjoy!

Tips for Making the Recipe

Don’t Overcook the Vegetables: To keep the broccoli vibrant and tender, don’t let it overcook. It should be soft but still have a little bite.
Shred the Cheese Fresh: For the best texture and meltability, shred the cheddar cheese yourself rather than using pre-shredded cheese.
Adjust the Consistency: If the soup is too thick, add a bit more chicken broth or half-and-half until it reaches your desired consistency.
Use Low-Sodium Broth: If you’re watching your salt intake, use low-sodium chicken broth to control the salt content.

How to Serve

Creamy Broccoli Cheddar Soup is delicious on its own, but it’s even better when paired with a side of hearty bread or crackers. Consider serving it in a bread bowl for a fun and rustic presentation. It’s also great with a fresh salad or a side of roasted vegetables to make a complete meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a little extra broth or milk if needed to bring the soup back to its creamy consistency.

Freezing

You can freeze this soup for up to 3 months. Make sure to let it cool completely before transferring it to a freezer-safe container. To reheat, thaw in the refrigerator overnight and warm on the stovetop.

Reheating

Reheat the soup on low heat, stirring occasionally to ensure it heats evenly. If the soup has thickened too much after being stored, add a splash of chicken broth or milk to adjust the consistency.

FAQs

1. Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the fridge for up to 3-4 days.

2. Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well, though fresh broccoli provides a better texture.

3. Can I make this soup gluten-free?

Yes, simply use a gluten-free flour substitute in place of all-purpose flour.

4. Can I make this soup dairy-free?

Yes, you can substitute the half-and-half with coconut milk or almond milk, and use dairy-free cheese.

5. How do I make the soup thicker?

If the soup is too thin, cook it longer to reduce the liquid, or make a slurry with flour and broth to thicken it.

6. Can I use other cheeses?

You can use other cheeses like mozzarella, Monterey Jack, or gouda, but cheddar will give the soup its signature flavor.

7. Can I add meat to the soup?

Yes, you can add cooked chicken or bacon to make the soup heartier.

8. How can I make the soup spicier?

Add a pinch of cayenne pepper or a finely chopped jalapeño for some extra heat.

9. Can I use vegetable broth instead of chicken broth?

Yes, you can substitute vegetable broth for a vegetarian version of this soup.

10. Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before storing it in a freezer-safe container.

Conclusion

This Creamy Broccoli Cheddar Soup is a perfect balance of rich flavors and fresh vegetables, making it a comforting and satisfying meal for any occasion. With its creamy texture, cheesy richness, and subtle hints of spice, it’s a soup that both adults and kids will enjoy. Whether you’re serving it as a quick weeknight dinner or preparing it ahead for a busy week, this recipe is sure to become a family favorite.