Creamy broccoli cheddar soup served in a ceramic bowl topped with cheese and croutons
Broccoli Recipes, Intercontinental recipes, Recipes, Soups

Broccoli Cheddar Soup, How to make Creamy Broccoli Cheddar Soup

It’s almost winter, and there’s nothing more comforting than wrapping your hands around a warm bowl of creamy, homemade soup. This Broccoli Cheddar Soup is pure comfort in a pot — rich, velvety, and brimming with fresh broccoli, sweet carrots, and a touch of sharp cheddar. It’s that perfect balance of cozy and wholesome, made without any shortcuts, just real ingredients and lots of love.

Whether you serve it with toasted croutons, crusty bread, or straight from the pot on a chilly evening, this golden bowl of goodness will warm you from the inside out. This soup is my family-style favorite, and I hope you love it just as much as we do.

A Bite of History – Broccoli Cheddar Soup


Broccoli Cheddar Soup may feel like a modern comfort dish, but its roots trace back to classic European vegetable soups where creamy textures met rustic simplicity. Broccoli, originally cultivated in Italy over 2,000 years ago, found its creamy soulmate centuries later when dairy-rich soups became popular in France and England.

The version we know today — thick, cheesy, and golden — gained fame in American kitchens during the 20th century, thanks to restaurants and home cooks who wanted a hearty way to enjoy their greens. With the sharp tang of cheddar balancing tender broccoli and sweet carrot, this soup became an instant cold-weather favorite.

Today, it’s more than just a recipe — it’s a warm hug in a bowl, celebrating the blend of European heritage and American comfort. 🥦🧀

Jump to Recipe

Ingredient Roles in Broccoli Cheddar Soup

IngredientRole in the Recipe
ButterAdds richness and forms the base for the roux
Olive oilHelps sauté vegetables evenly and adds depth of flavor
OnionBuilds a flavorful aromatic base for the soup
GarlicEnhances the overall savory taste
All-purpose flourThickens the soup and gives it a creamy texture
Vegetable brothServes as the liquid base and adds light vegetable flavor
MilkCreates the creamy body of the soup
Heavy creamAdds richness and silky smoothness
Broccoli floretsThe hero ingredient that adds texture, flavor, and nutrients
CarrotAdds natural sweetness and color balance
Cheddar cheeseProvides sharp, creamy flavor and thickens the soup
Salt & PepperBrings out the flavors and balances the cheese
NutmegAdds a subtle warmth that enhances the creaminess
Bread croutonsAdds crunch and texture contrast while serving

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Broccoli Cheddar Soup, How to make Creamy Broccoli Cheddar Soup
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Broccoli Cheddar Soup, How to make Creamy Broccoli Cheddar Soup

Recipe by Sandhya Riyaz
0.0 from 0 votes
Course: SoupCuisine: AmericanDifficulty: easy
Servings

3

servings
Prep time

10

minutes
Cooking time

15

minutes

A cozy, creamy Broccoli Cheddar Soup made with fresh broccoli, carrots, and melted cheddar — comforting, wholesome, and perfect for chilly evenings.

Ingredients for Broccoli Cheddar Soup

  • 2 cups, 2 Broccoli florets (chopped small)

  • 1 nos. 1 Carrot (grated or julienned)

  • 2 tablespoon, 2 Butter

  • 1 tablespoon, 1 Olive oil

  • 1 nos. 1 Onion (chopped), small sized

  • 2 cloves, 2 Garlic (minced)

  • 2 tablespoon, 2 All-purpose flour

  • 2 cups, 2 Vegetable broth

  • 2 cups, 2 Milk (whole or 2%)

  • ½ cup, ½ Heavy cream (optional for richness)

  • 1½ cups, 1½ Sharp cheddar cheese (grated, plus more for garnish)

  • Salt and pepper, to taste

  • Nutmeg, a pinch (optional, for warmth)

Directions to make Creamy Broccoli Cheddar Soup

  • Prep the broccoli
    Start by cleaning and chopping fresh broccoli into small florets. Blanch them briefly in boiling water until just tender and bright green. Drain and keep aside — this keeps the color vibrant and the texture crisp.
  • Sauté the aromatics
    In a heavy-bottomed pan, heat butter and olive oil. Add chopped onions and grated carrots, and sauté until soft and fragrant. The gentle sweetness from onions and carrots forms the heart of the soup.
  • Make the roux
    Push the onions and carrots to one side of the pan, add 2 tablespoon butter then add sprinkle in flour and stir continuously for a minute to form a light roux. This step helps thicken the soup later and gives it that smooth, creamy body.
  • Add broth and simmer
    Slowly whisk in vegetable broth and milk, stirring constantly to avoid lumps. Let it simmer on low heat until it begins to thicken.
  • Add the broccoli and carrot
    Now add the blanched broccoli to the pot. Let everything simmer gently until the broccoli is soft and the flavors meld together beautifully.
  • Blend and finish
    For a creamy texture, blend part of the soup using an immersion blender — keep some broccoli chunks for texture. Stir in the grated cheddar, salt, pepper, and a pinch of nutmeg.
  • Garnish and serve
    Ladle the hot soup into bowls. Top with shredded cheese, a sprinkle of pepper, and toasted bread croutons for crunch. Serve warm and enjoy the cozy comfort in every spoonful.

Notes

  • 1 cup = 250 ml
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Directions to make broccoli cheddar soup with step by step images

  • Prep the broccoli
    Start by cleaning and chopping fresh broccoli into small florets. Blanch them briefly in boiling water until just tender and bright green. Drain and keep aside — this keeps the color vibrant and the texture crisp.
  • Sauté the aromatics
    In a heavy-bottomed pan, heat butter and olive oil. Add chopped onions and grated carrots, and sauté until soft and fragrant. The gentle sweetness from onions and carrots forms the heart of the soup.
  • Make the roux
    Push the onions and carrots to one side of the pan, add 2 tablespoon butter then add sprinkle in flour and stir continuously for a minute to form a light roux. This step helps thicken the soup later and gives it that smooth, creamy body. Slowly whisk in vegetable broth and milk, stirring constantly to avoid lumps. Let it simmer on low heat until it begins to thicken.
  • Add the broccoli and carrot
    Now add the blanched broccoli to the pot. Let everything simmer gently until the broccoli is soft and the flavors meld together beautifully.
  • Blend and finish
    For a creamy texture, blend part of the soup using an immersion blender — keep some broccoli chunks for texture. Stir in the grated cheddar, salt, pepper, and a pinch of nutmeg.
  • Garnish and serve
    Ladle the hot soup into bowls. Top with shredded cheese, a sprinkle of pepper, and toasted bread croutons for crunch. Serve warm and enjoy the cozy comfort in every spoonful.

Pro Tips to make tasty Broccoli Cheddar Soup

  • Go for sharp cheddar: Aged or sharp cheddar adds a rich, tangy depth and keeps the soup from tasting flat.
  • Don’t skip the roux: Cooking the flour in butter first ensures your soup thickens evenly and stays silky smooth.
  • Low and slow: Always melt cheese on low heat to prevent curdling or grainy texture.
  • Blanch, don’t overboil: Blanch broccoli briefly to preserve its bright color and crispness.
  • Balance creaminess: If it feels too thick, whisk in a splash of warm milk or broth just before serving.

Serving Suggestion

Serve this creamy broccoli cheddar soup with toasted garlic bread, sourdough croutons, or even in a bread bowl for that café-style charm. Add a sprinkle of red chili flakes or crushed black pepper for a hint of heat.

For a light meal, pair it with a fresh garden salad or grilled cheese sandwich — and if you’re feeling fancy, drizzle a bit of cream or olive oil on top before serving.

FAQs – Broccoli Cheddar Soup

Q: How can I make broccoli cheddar soup without heavy cream?

A: You can replace heavy cream with milk or half-and-half. It’ll still be creamy but lighter, with fewer calories.

Q: Why does my broccoli cheddar soup turn grainy?

A: Cheese can curdle if added over high heat. Always lower the flame before stirring in shredded cheddar and mix gently until smooth.

Q: Can broccoli cheddar soup be made ahead and reheated?

A: Yes! Store it in an airtight container for up to 3 days. Reheat on low flame while stirring constantly — avoid boiling.

Q: Can I freeze homemade broccoli cheddar soup?

A: Absolutely. Let it cool completely, store in freezer-safe containers, and thaw overnight in the fridge before reheating gently.

Q: What’s the best cheese for creamy broccoli cheddar soup?

A: Sharp or extra-sharp cheddar gives a bold flavor and melts beautifully. You can also mix in a little mozzarella or gouda for stretchiness.

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