Broccoli Cheddar Soup
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Broccoli Cheddar Soup hits that rare spot between comfort food and weeknight lifesaver. It’s creamy, cheesy, full of actual vegetables, and comes together in under an hour using one pot and basic grocery store staples. You’ll sauté some onions, toss in carrots and broccoli, and let everything simmer in a rich broth before stirring in a generous handful of sharp cheddar. The flavor is savory with just the right amount of bite from the cheddar, and it’s thick enough to cling to crusty bread. Perfect for meal-prepping or just looking for something cozy that doesn’t take all afternoon.
Why You’ll Love Broccoli Cheddar Soup
- Rich, Creamy Texture: The heavy cream and cheddar cheese give this soup a thick, velvety finish that’s seriously satisfying.
- Great Use for Frozen Broccoli: It works just as well with frozen as it does with fresh, making it a handy pantry-friendly option.
- Quick Comfort Food: It comes together in under an hour, which means cozy vibes without an all-day kitchen commitment.
- Perfect for Leftovers: The flavor deepens as it sits, making tomorrow’s lunch just as crave-worthy as tonight’s dinner.
- Pairs Well With Everything: Serve it with crusty bread, a baked potato, or even pour it over rice or pasta for a heartier meal.
Ingredients Needed To Make Broccoli Cheddar Soup
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Frozen chopped broccoli or fresh broccoli florets
- Onion
- Heavy cream
- Shredded carrots
- Shredded cheddar cheese
- Butter
- Garlic powder
- Kosher salt
- Black pepper
- Vegetable stock or chicken stock
Substitutions and Variations
- Dairy-free: Use plant-based butter, coconut cream or cashew cream, and dairy-free cheddar shreds.
- Lighter version: Replace heavy cream with half-and-half or whole milk (soup will be thinner).
- Add protein: Stir in cooked shredded chicken or white beans.
- Extra vegetables: Add cauliflower, spinach, or diced potatoes for variety.
- Spicy version: Add a pinch of cayenne pepper or crushed red pepper flakes.
How To Make Broccoli Cheddar Soup
- Chop the veggies and get everything measured and ready.
- Sauté the onion in butter until it’s soft and fragrant.
- Add the carrots and broccoli and let them cook a bit.
- Pour in the stock, cream, and seasonings then stir and simmer until the veggies are tender.
- Stir in the cheese and let it melt into the soup.
- Let it cook a little longer to thicken up.
- Taste and adjust the seasoning before serving.
Commonly Asked Questions
Can I use fresh broccoli instead of frozen?
Absolutely. Just chop it into small florets so it cooks quickly and evenly. Fresh broccoli gives the soup a bit more texture and a deeper flavor.
What kind of cheddar works best?
Sharp cheddar is ideal because it brings bold flavor and melts beautifully. Avoid pre-shredded cheese if possible since it often contains anti-caking agents that affect melting.
How can I make the soup thicker?
Let it simmer uncovered a bit longer after adding the cheese or stir in a small amount of flour mixed with water (a slurry) to help it thicken without clumping.
Can I make this soup ahead of time?
Yes, it reheats well. Just store it in an airtight container in the fridge for up to 4 days. Reheat gently over medium heat and stir frequently to keep it creamy.
Can I freeze broccoli cheddar soup?
Technically yes, but keep in mind that dairy-based soups can separate when frozen. If you plan to freeze it, do so before adding the cheese and cream, then stir them in after reheating.
What should I serve with this soup?
It’s great with crusty bread, garlic toast, or a simple salad on the side. It also pairs nicely with baked potatoes or a sandwich if you want to make it a full meal.
What’s the best way to get a smooth texture?
If you like your soup smooth, use an immersion blender before adding the cheese. Blend just until you reach your preferred consistency, then melt in the cheese for a velvety finish.
Can I add extra veggies?
Definitely. Cauliflower, spinach, or diced potatoes all work well. Just be sure they’re cut small enough to cook through evenly.
Broccoli Cheddar Soup
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle
- Cheese grater (if shredding cheese from a block)
Video
Ingredients
- 10 ounces bag frozen chopped broccoli or 1 large head fresh broccoli, about 2½ to 3 cups chopped
- 1 large onion diced
- 2 cups heavy cream
- 1½ cups shredded carrots
- 12 ounces shredded cheddar cheese
- 2 tablespoons butter
- ½ teaspoon garlic powder
- 2½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 cup vegetable stock or substitute chicken stock
Instructions
- Prep your vegetables. Dice the onion. If using fresh broccoli, chop into small florets.
- In a large pot over medium-low heat, melt the butter. Add the diced onion and sauté for 5–8 minutes until translucent.
- Stir in the shredded carrots and broccoli. Cook for 5 more minutes, stirring occasionally.
- Pour in the vegetable stock, heavy cream, garlic powder, salt, and pepper. Stir well and simmer for 20 minutes, or until the broccoli is softened.
- Reduce the heat to low. Add the shredded cheddar cheese and stir until fully melted and smooth.
- Cook for an additional 10 minutes to thicken slightly.
- Taste and adjust seasoning if needed. Serve warm.
Notes
Substitutions and Variations
- Dairy-free: Use plant-based butter, coconut cream or cashew cream, and dairy-free cheddar shreds.
- Lighter version: Replace heavy cream with half-and-half or whole milk (soup will be thinner).
- Add protein: Stir in cooked shredded chicken or white beans.
- Extra vegetables: Add cauliflower, spinach, or diced potatoes for variety.
- Spicy version: Add a pinch of cayenne pepper or crushed red pepper flakes.
Nutrition
This soup’s become my go-to when I want something warm, cheesy, and ridiculously comforting without a ton of effort. It tastes like it simmered all day, even though it didn’t. I love it with a hunk of crusty bread and zero interruptions. Once you make it, it’ll land on repeat in your kitchen too.
A
Good
This recipe comes together quickly (after all of the chopping) and is really good. My only “complaint” is that it is waaaaay too salty! If I make it again (and I probably will) I will not add salt until the end, if it is needed. All that cheese makes it salty enough for me!