Broccoli Cheddar Soup

There’s nothing more comforting than a warm bowl of creamy broccoli cheddar soup. Rich, velvety, and packed with tender broccoli, sweet carrots, and sharp cheddar cheese, this classic soup is perfect for cozy dinners or chilly days. It’s better than restaurant-style and comes together easily in one pot.

Serve it with crusty bread or crackers for the ultimate comfort meal.

Ingredients

• 4 tablespoons butter
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• ¼ cup all-purpose flour
• 2 cups whole milk
• 2 cups chicken broth (or vegetable broth)
• 3 cups fresh broccoli florets (chopped small)
• 1 cup shredded carrots
• 2 cups freshly grated sharp cheddar cheese
• ½ cup heavy cream
• Salt and black pepper, to taste
• ¼ teaspoon paprika (optional)
• ¼ teaspoon dried thyme (optional)

Instructions

1. Sauté the Aromatics

In a large pot over medium heat, melt the butter. Add chopped onion and cook until soft and translucent (about 4–5 minutes). Stir in minced garlic and cook for 30 seconds until fragrant.

2. Make the Roux

Sprinkle in the flour and whisk continuously for about 1–2 minutes to remove the raw flour taste. This helps thicken the soup.

3. Add Liquids

Gradually whisk in the milk and broth, stirring constantly to prevent lumps. Bring to a gentle simmer and cook until slightly thickened (about 5 minutes).

4. Add Vegetables

Stir in broccoli florets and shredded carrots. Reduce heat to medium-low and simmer for 10–15 minutes until vegetables are tender.

5. Add Cheese and Cream

Lower the heat to low. Stir in heavy cream, then gradually add shredded cheddar cheese, stirring until fully melted and smooth.

Season with salt, pepper, paprika, and thyme to taste.

6. Blend (Optional)

For a smoother texture, use an immersion blender to partially blend the soup. Leave some chunks for texture.

7. Serve

Ladle into bowls and top with extra shredded cheddar or cracked black pepper.

Tips for Perfect Soup

• Use freshly grated cheese for a smooth melt (pre-shredded cheese can make the soup grainy).
• Chop broccoli small so it cooks evenly.
• Keep heat low when adding cheese to prevent curdling.
• For thicker soup, simmer a few minutes longer.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Can be frozen for up to 2 months, though texture may slightly change.

To Reheat: Warm gently over low heat, stirring frequently. Add a splash of milk if needed.

Frequently Asked Questions

1. Can I use frozen broccoli?

Yes, but thaw and drain excess water first.

2. How do I make it vegetarian?

Use vegetable broth instead of chicken broth.

3. Can I make it without flour?

You can substitute cornstarch (mix 1 tablespoon with water) as a thickener.

4. Why did my cheese turn grainy?

The heat was too high. Always melt cheese over low heat.

5. Can I add protein?

Yes! Cooked chicken or crispy bacon makes a delicious addition.

6. Is this soup keto-friendly?

To make it low-carb, skip the flour and thicken with cream cheese instead.