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If you’re craving a cozy, comforting bowl of goodness that feels like a warm hug on a chilly day, this Cheddar Broccoli Soup Recipe is exactly what you need. It’s a rich, velvety soup brimming with sharp cheddar cheese and tender broccoli florets, all enveloped in a creamy, flavorful broth. Perfectly balanced with subtle spices and just the right amount of texture, this soup turns simple ingredients into something truly special. Whether you’re cooking for friends, family, or just treating yourself, this soup will quickly become a beloved classic in your kitchen.
Ingredients You’ll Need
These ingredients might look straightforward, but each one plays a crucial role in building layers of flavor, luscious texture, and that beautiful golden color that makes this Cheddar Broccoli Soup Recipe irresistible.
- Unsalted butter (7 tablespoons, divided): Provides creaminess and helps build the roux for the soup’s luscious texture.
- Olive oil (1 tablespoon): Adds a subtle fruity richness and helps sauté the onions without burning.
- Yellow onion (1 cup, finely diced): Creates a sweet, savory base that elevates every spoonful of soup.
- Minced garlic (1½ teaspoons): Adds a warm, aromatic punch to complement the cheese and broccoli.
- Paprika (¾ teaspoon, smoked preferred): Infuses a mild smoky depth, enhancing the overall warmth of the soup.
- Ground mustard (¾ teaspoon): Balances flavors with a subtle tang, helping the cheese shine.
- Ground cayenne pepper (⅛ teaspoon): Offers a gentle kick to awaken your taste buds without overpowering.
- Salt and pepper: Essential for seasoning and bringing out all the flavors.
- Flour (6 tablespoons): The magic behind the silky, thickened soup base.
- Reduced-sodium chicken broth (32 ounces): Provides savory depth while keeping sodium in check; vegetable broth is a great alternative.
- Half-and-half (3 cups): Adds richness and creaminess that make the soup feel indulgent.
- Bay leaf (optional): A gentle herbaceous note that enhances complexity during simmering.
- Chopped broccoli (6 cups): The star veggie, tender yet vibrant, delivering freshness and nutrition.
- Shredded carrots (2 cups): Bring a slight sweetness and an inviting pop of color.
- Freshly shredded extra-sharp Cheddar cheese (12 ounces): Key to that punchy, cheesy flavor that makes this recipe unforgettable.
- Hearty buttered bread (optional): Perfect for dipping and soaking up every last drop of soup.
How to Make Cheddar Broccoli Soup Recipe
Step 1: Prepare Butter and Seasonings
Start by heating 1 tablespoon of butter with olive oil over medium heat in a large pot. Toss in the finely diced onion and cook until it turns a lovely golden brown, about 3 to 5 minutes. Then stir in minced garlic along with smoked paprika, ground mustard, cayenne pepper, and freshly ground black pepper. Cook everything together for about 45 seconds until your kitchen is filled with those amazing aromas.
Step 2: Make the Roux
Add the remaining 6 tablespoons of butter and let it melt completely. Whisk in the flour carefully, cooking for 2 full minutes to eliminate that raw flour taste and develop a smooth paste that will be the base of your soup’s perfect thickness.
Step 3: Create the Soup Base
Slowly pour in the chicken broth while whisking constantly to keep the texture silky. Once combined, gradually add the half-and-half, whisking all the while to prevent lumps. Bring the mixture down to medium-low heat, toss in the bay leaf if using, and let it simmer for about 15 minutes until the soup thickens beautifully.
Step 4: Add the Vegetables
While the soup base simmers, chop the broccoli into bite-sized pieces and shred the carrots. Stir both into the soup and let everything cook gently on low heat for another 10 to 15 minutes, until the broccoli softens just the way you like it. For a creamier texture, you can blend some of the soup, but leaving it chunky gives more satisfying bites.
Step 5: Stir in the Cheese
Turn off the heat and gradually fold in the freshly shredded extra-sharp Cheddar cheese, adding it handful by handful to melt perfectly. Give your soup a final taste and adjust the salt and pepper — this step lets those rich cheesy notes truly shine.
How to Serve Cheddar Broccoli Soup Recipe
Garnishes
A sprinkle of extra shredded cheddar cheese or a pinch of smoked paprika on top brightens the look and adds a flavor boost. Freshly chopped chives or crispy bacon bits make fantastic toppings for a little more texture and color pop.
Side Dishes
Warm, buttered crusty bread or sourdough toast is ideal for dipping and soaking up every cheesy drop. For a heartier meal, pair the soup with a simple green salad or a slice of grilled cheese for the ultimate comfort food combo.
Creative Ways to Present
Serving this Cheddar Broccoli Soup Recipe inside hollowed-out bread bowls adds a fun, rustic touch that’s sure to impress guests. Alternatively, serve it in mismatched vintage bowls for that charming, homey vibe that feels just right on a cozy afternoon.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool completely before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to 4 days, making it perfect for busy weeknights when comfort is a must but time is short.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving a bit of room to expand. Frozen soup will keep well for up to 3 months, so you can always have a comforting bowl ready whenever you need it.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove over low heat. Stir frequently to keep the cheese from clumping or separating, adding a splash of half-and-half or broth if you want to loosen it up. The soup tastes just as amazing the second time around!
FAQs
Can I make this Cheddar Broccoli Soup Recipe vegetarian?
Absolutely! Simply swap the chicken broth for a high-quality vegetable broth, and you’ll have a delicious vegetarian version that’s just as satisfying.
What cheese works best in this soup?
Extra-sharp Cheddar is recommended for its bold flavor and excellent melting properties, but you can experiment with a mix of Cheddar and Colby Jack for a slightly milder taste.
Is it okay to use frozen broccoli?
Yes, frozen broccoli can be used if fresh isn’t available; just add it towards the end of cooking to avoid overcooking and maintain some texture.
Can I make this soup dairy-free?
To make a dairy-free version, substitute the butter with olive oil or a dairy-free margarine, use a non-dairy milk like oat or almond milk in place of half-and-half, and choose a dairy-free cheese alternative or omit cheese altogether.
How can I make the soup thicker or thinner?
If you prefer a thicker soup, cook it a bit longer to reduce or add a touch more flour when making the roux. For a thinner consistency, simply add more broth or half-and-half until you reach your desired texture.
Final Thoughts
This Cheddar Broccoli Soup Recipe is one of those dishes that effortlessly turns simple pantry staples into a soul-warming meal everyone will ask for again and again. It’s approachable, adaptable, and absolutely bursting with flavor. So, grab your pot and give it a whirl — I promise this soup will quickly become your go-to comfort food for any season.
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Cheddar Broccoli Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A creamy, comforting Cheddar Broccoli Soup featuring tender broccoli and shredded carrots simmered in a rich blend of half-and-half, chicken broth, and sharp Cheddar cheese. Enhanced with aromatic spices and a velvety roux-based soup base, this recipe makes a perfect hearty meal served with buttered bread or in bread bowls.
Ingredients
Butter and Oils
- 7 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 cup finely diced yellow onion (about 1 onion)
- 1–1/2 teaspoons minced garlic
- 6 cups chopped broccoli (bite-sized pieces)
- 2 cups shredded carrots
Spices and Seasonings
- 3/4 teaspoon paprika (preferably smoked)
- 3/4 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- Salt and pepper to taste
- 1 bay leaf (optional)
Thickening and Liquids
- 6 tablespoons flour
- 32 ounces reduced-sodium chicken broth (or vegetable broth)
- 3 cups half-and-half
Cheese
- 12 ounces freshly shredded extra-sharp Cheddar cheese (about 3–1/4 cups)
Serving Suggestions
- Hearty buttered bread (optional, or serve in bread bowls)
Instructions
- Prepare Butter and Seasonings: Heat 1 tablespoon of butter and the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes golden, about 3 to 5 minutes. Then stir in the minced garlic, smoked paprika, ground mustard, cayenne pepper, and pepper to taste (about 1/2 teaspoon). Cook, stirring constantly, for 45 seconds to 1 minute until fragrant.
- Make Roux: Add the remaining 6 tablespoons of butter to the pot and let it melt completely. Whisk in the flour and continue whisking constantly for about 2 minutes until the mixture thickens and turns a light golden color. This creates the roux which will thicken the soup.
- Make Soup Base: Gradually pour in the chicken broth while whisking continuously to prevent lumps. Once fully incorporated, slowly add the half-and-half, whisking constantly to combine smoothly. Reduce the heat to medium-low, add the bay leaf if using, and let the soup simmer for 15 minutes, whisking occasionally, until it thickens nicely.
- Prepare Broccoli and Carrots: While the soup base simmers, chop the broccoli into bite-sized pieces and shred the carrots. Also shred the Cheddar cheese at this time for easier mixing later.
- Add Vegetables and Simmer Soup: Stir the chopped broccoli and shredded carrots into the soup. Continue cooking the soup on low heat for 10 to 15 minutes, or until the broccoli is tender to your preference. Stir occasionally to ensure even cooking. If desired, blend a portion of the soup for a smoother texture, but it can also be left chunky.
- Add Cheese: Turn off the heat. Gradually stir in the shredded Cheddar cheese a handful at a time until fully melted and the soup is creamy. Taste and adjust salt and pepper seasoning, adding between 1/2 to 1 teaspoon of salt as needed.
- Serve: Serve the soup immediately. For a hearty presentation, ladle into bread bowls or serve alongside buttered bread for dipping and soaking up the delicious soup.
Notes
- Using half-and-half adds richness while keeping the soup lighter than heavy cream.
- You can substitute vegetable broth to make the soup vegetarian, but it will change the flavor slightly.
- For a smoother texture, blend some or all of the soup with an immersion blender or in batches in a blender.
- Adjust spices such as cayenne and paprika to your preferred level of heat and smokiness.
- This soup reheats well and often tastes even better the next day.
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