Ever found yourself craving a Broccoli Cheddar Soup Recipe on some gray, nippy weekday? Me too. There’s this nagging question – can you really pull off restaurant-level cozy in your own kitchen? (Spoiler, yes, you can.) If you’re like me, you want it cheesy, fresh, and ridiculously easy. Oh, also—no spending a million hours standing around. I used to stress over not getting it right or ending up with a bland green mush, but trust me, with this Broccoli Cheddar Soup Recipe, it’s wild how fast it becomes a winner. By the way, if you want a bit more green in your life check out my Bright Spring Salad Recipe, or if you love fun treats, peek at these 31 Spooktacular Halloween Dessert Recipes. Then, soup it up.
How to Make Our Broccoli Cheddar Soup
First thing, get your big soup pot ready (honestly, mine has seen it all). Start by melting some butter in there. Toss in chopped onions and garlic, then stir till they’re soft. I mean, it’s basically the start of magic, you’ll smell it.
Now the fun part: throw in those chopped broccoli florets. Don’t fuss—just bigger chunks or little bits, both work. Add some shredded carrots. Give it a good stir, so everything’s looking green and glorious.
Sprinkle some flour over everything. This is gonna thicken the soup, but don’t stress about lumps. Pour in your broth nice and slow. Stir again. You’re looking for that rich, hearty base. Let it simmer till the broccoli feels tender with a fork poke. (Not too mushy though, yeah?)
Finally… the star moment. Drop in heaps of grated sharp cheddar. Stir it all together. If you want it extra creamy, splash in some milk or half-and-half. Taste, tweak, and please—no holding back on the cheese. My family honestly calls this “Five-Star Soup Night.”
Oh, if you want more ideas for cheesy stuff, you might love my Cheddar Ranch Cheese Ball.
“I’ve made a bunch of soup recipes, but honestly? This Broccoli Cheddar Soup surprised me. I tossed everything in and crossed my fingers. My kids asked for it again the next day. So, that’s a win.” – Sara M.
Tips to Make the BEST Broccoli Cheddar Soup
Okay, if you’re hunting for some kitchen wisdom (or what I call “not messing up again”), keep these nuggets in mind.
Fresh broccoli is better, but frozen totally works too. Just thaw and dry it a bit, or your soup might get watery. Sharp cheddar honestly brings the flavor—don’t go for the bland stuff unless you like disappointment.
Chop those florets to the size you want to eat. Chunky? Go for it. Tiny bits? Also fine. Keeps everyone happy.
I always add fresh pepper at the end—could talk about this for ages. Never skip seasoning at the finish line. Big difference.
If you like a thicker soup, just let it simmer a touch longer. Careful with the heat, though, or it can get gloopy. Accidentally done that once at a potluck.
And one last thing, don’t forget, if you want to sneak in extra veggies, a few diced carrots or celery will cozy right in.
Make Ahead Instructions for Our Broccoli Cheddar Soup
Life is too busy sometimes, right? (Or maybe it’s just me—either way, here’s what works.)
You can absolutely make this Broccoli Cheddar Soup Recipe a day or two ahead. Let it cool, then pop it in the fridge. I like using an airtight container so the cheesy smell doesn’t take over the whole fridge.
When you want to reheat, do it on the stove on gentle heat, and give it a stir every so often. Microwaves work, but the soup might get funky hot spots. If it looks a smidge thicker than you remember, add a splash of milk or broth to smooth things out.
It’s just as good, sometimes even better, the next day—like it’s had a chance to get a confidence boost overnight.
Planning ahead also leaves you room to make a Cloud Coffee Recipe or whip up an easy salad, and everyone thinks you went all out.
Can I Freeze This Soup?
Here’s the cold, honest truth: freezing Broccoli Cheddar Soup Recipe is kinda a mixed bag. The cheddar can get little grainy after freezing, but taste-wise? Still tasty comfort food.
If you’re set on freezing, let your soup cool down fully. Pour it into freezer-safe bags (I always lay ‘em flat, like soup pancakes, to save room). Label, friends—future you’ll thank you. When it’s time, thaw overnight in the fridge or in a bowl of cold water if you’re a bit behind schedule.
Gently heat it back up in a pot. Whisk as it warms, sometimes a quick blitz with a hand blender brings it all back together. But—if the texture isn’t perfect, toss in a bit more fresh cheese. Fixes most things, in my opinion.
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Best Way to Serve Our Broccoli Cheddar Soup
Soup night at my house? It’s always an event. Broccoli Cheddar Soup Recipe just feels more special with the right sides:
- Crusty bread – Perfect for dunking, gets all the melty cheese.
- Garlic Butter Crackers – Just saying, homemade is a flex.
- A fast Bright Spring Salad Recipe – See, I keep telling you!
- Top with extra cheddar or a drizzle of cream if you’re feeling like a chef.
The truth is, people just eat more when there’s cheese piles on top. If you’re ever hosting friends, set the soup in the middle and let everyone help themselves. Or hey, try pouring it over baked potatoes. Unbelievable combo.
Common Questions
Can I use pre-shredded cheese for this soup?
Sure, but fresh-grated cheddar melts smoother. Still, pre-shredded works if you’re feeling lazy (like we all do sometimes).
Is this Broccoli Cheddar Soup Recipe gluten-free?
Not as written, because of the flour, but you can use gluten-free all-purpose instead. Soup for everyone!
What can I do with leftovers besides just eating it as soup?
Try using it as a baked potato topping, mix it with pasta, or pour it over roasted veggies for bonus flavor. It’s wild on top of a chicken breast.
Can I add meat to this soup?
Heck yes. Cooked, shredded chicken or even leftover ham makes it heartier. Just throw it in near the end to warm.
Does this freeze well for meal prep?
Honestly, flavor holds up but texture gets a bit funny after freezing. Add a splash of milk and more cheese on reheating and it’ll be just fine.
Soup Weather? Let’s Get Cooking
If you made it this far, you must be ready to conquer this Broccoli Cheddar Soup Recipe for yourself. It’s simple, filling, and totally gives you five-star restaurant vibes at home. If you want to see other trusted takes, check out this Broccoli Cheddar Soup Recipe – Love and Lemons, or for a taste just like your favorite chain look at Panera’s Broccoli Cheddar Soup | The Girl Who Ate Everything. Big fan of shortcut versions? I recommend this Easy Broccoli Cheddar Soup – Spoon Fork Bacon or hop to Broccoli Cheddar Soup – Emily Eats Things for another style. There’s even a restaurant copy version at Copycat Panera Broccoli Cheddar Soup Recipe if you need more inspo!
At the end of the day, cooking this soup just makes people happy. Seriously, once you try it, you’ll want to make it on repeat. Don’t forget to experiment a little and share with someone who could use a cozy moment.
Broccoli Cheddar Soup
A cozy, cheesy Broccoli Cheddar Soup that’s easy to make and packed with flavor.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 4 cups broccoli florets
- 1 cup shredded carrots
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups grated sharp cheddar cheese
- 1/2 cup milk or half-and-half (optional)
- Salt and pepper, to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add chopped onions and garlic, cooking until softened.
- Stir in broccoli florets and shredded carrots.
- Sprinkle flour over the mixture, stir to combine.
- Slowly pour in vegetable broth while stirring to create a smooth base.
- Simmer until broccoli is tender but not mushy.
- Add grated cheddar, and stir until melted; add milk for creaminess if desired.
- Season with salt and pepper to taste before serving.
Notes
For a thicker soup, allow it to simmer longer. You can also use gluten-free flour if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: broccoli, cheddar, soup, comfort food, easy recipes