Tasty Broccoli Cheddar Soup Recipe tastes rich, cheesy, and cozy with tender broccoli in every spoonful. It works perfectly for busy weeknights or lazy Sundays, since you can get it on the table in about 40 minutes. I tested versions of this soup so many times that my family started ranking them like a TV cooking show.
Why You Should Try This Tasty Broccoli Cheddar Soup Recipe
This Tasty Broccoli Cheddar Soup Recipe gives you thick, creamy comfort without a ton of fuss. You get a cheesy base, plenty of broccoli, and a flavor that feels like your favorite café, only cheaper and quicker.
You control the texture, so you can keep it chunky or blend it silky smooth. It also reheats nicely, so lunch the next day tastes just as good.
“This Tasty Broccoli Cheddar Soup Recipe tastes like restaurant soup but comes together on a weeknight, which makes it a regular in our house. ★★★★★”
Ingredients You’ll Need
Produce
- 4 cups fresh broccoli florets, chopped small
- Use the stems too; peel the tough outer layer and dice them.
- 1 medium yellow onion, finely chopped
- 1 medium carrot, shredded or finely diced
- 2 cloves garlic, minced
- 1 small celery stalk, finely chopped (optional, but adds nice flavor)
Dairy
- 3 tablespoons unsalted butter
- 2 cups whole milk
- You can use 2% milk, but the soup tastes richer with whole milk.
- 1 cup heavy cream
- Swap with half-and-half to lighten it a bit.
- 2 ½ cups sharp cheddar cheese, freshly shredded
- Use a block of cheddar and shred it yourself; pre-shredded cheese contains anti-caking agents that can make the soup grainy.
- I like a mix of sharp yellow cheddar and a little white cheddar for flavor.
Pantry
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth or vegetable broth
- I like Better Than Bouillon for quick broth with good flavor.
- ½ teaspoon dry mustard powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 to 1 ¼ teaspoons kosher salt, plus more to taste
- ½ teaspoon black pepper
- Pinch of red pepper flakes (optional, for a gentle kick)
Optional toppings
- Extra shredded cheddar
- Croutons or toasted baguette slices
- Crispy bacon bits
- Chopped green onions or chives
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or silicone spatula
- Whisk
- Ladle
- Immersion blender or countertop blender (optional, for smoother texture)
- Measuring cups and spoons
- Cutting board and sharp knife
Tips & Tricks
- Shred cheddar from a block so it melts smoothly and keeps the soup from turning grainy.
- Chop broccoli small so it cooks quickly and gives you tender bites in every spoonful.
- Keep the heat at medium or medium-low after you add dairy so the milk and cheese do not scorch.
- Whisk the flour into the butter slowly and cook it 2 to 3 minutes to remove raw flour taste.
- Add cheese in small handfuls and whisk between each addition so it melts evenly.
- Taste at the end and adjust salt, since different broths and cheeses bring different salt levels.
- Use an immersion blender for partial blending if you want a mix of creamy base and small broccoli pieces.
- Stir the soup often as it cools slightly, since a thick soup can form a skin on top.
How to Make Tasty Broccoli Cheddar Soup Recipe
Step 1: Sauté veggies and aromatics
Heat 3 tablespoons butter in a large pot over medium heat. Add onion, carrot, and celery, then cook until soft and lightly golden, about 6 to 8 minutes. Stir in minced garlic and cook 1 minute, until it smells fragrant.
Step 2: Build the roux
Sprinkle the flour over the cooked vegetables and stir until the flour coats everything evenly. Cook this mixture 2 to 3 minutes, stirring often, so the flour turns lightly golden and loses its raw taste. Keep the heat at medium so the flour does not burn.
Step 3: Add broth and seasonings
Slowly pour in the chicken or vegetable broth while you whisk, and break up any lumps. Add dry mustard powder, smoked paprika, nutmeg, garlic powder, onion powder, salt, black pepper, and red pepper flakes if you use them. Bring the soup to a gentle simmer and let it bubble 5 minutes so the flavors start to come together.
Step 4: Add broccoli and simmer
Stir in the chopped broccoli florets and peeled, diced stems. Keep the soup at a gentle simmer and cook 10 to 12 minutes, until the broccoli turns bright green and tender. Stir occasionally so nothing sticks to the bottom of the pot.
Step 5: Add milk and cream
Lower the heat to medium-low. Pour in the milk and heavy cream, then stir until the soup looks smooth and creamy. Let it heat through for about 3 to 5 minutes, but do not let it boil, since boiling can cause the dairy to separate.
Step 6: Blend to your preferred texture
Decide how you like your Tasty Broccoli Cheddar Soup Recipe. For a chunky soup, leave it as is and move to the cheese step. For a smoother soup, use an immersion blender right in the pot and blend until you reach your preferred texture, or blend half the soup in a blender and return it to the pot.
Step 7: Stir in the cheddar
Turn the heat to low. Add the shredded cheddar in small handfuls, stirring after each addition until the cheese melts completely. Taste and adjust salt and pepper, then let the soup sit on low heat 2 to 3 more minutes so it thickens slightly.
Step 8: Serve
Ladle the Tasty Broccoli Cheddar Soup Recipe into bowls. Top with extra cheddar, croutons, crispy bacon, or chives if you like. Serve hot and enjoy that cheesy, cozy goodness.
What to Serve with Tasty Broccoli Cheddar Soup Recipe
This Tasty Broccoli Cheddar Soup Recipe pairs perfectly with a warm loaf of crusty bread or garlic toast for dunking. You can serve it with a simple green salad, maybe with a light vinaigrette to balance the richness. Kids usually love it with grilled cheese sandwiches or buttered toast soldiers. If you want a bigger meal, add a side of roasted potatoes or a tray of roasted veggies.
Storage Options
- Store leftover Tasty Broccoli Cheddar Soup Recipe in an airtight container in the fridge for up to 3 to 4 days.
- Chill the soup completely before you freeze it, then store it in freezer-safe containers for up to 2 months.
- Thaw frozen soup overnight in the fridge so it reheats evenly.
- Reheat gently on the stove over low to medium-low heat, and stir often; add a splash of milk or broth if it looks too thick.
Tasty Broccoli Cheddar Soup Recipe
Ingredients
Instructions
- Heat the butter in a large heavy-bottomed pot over medium heat. Add the onion, carrot, and celery and cook until soft and lightly golden, about 6 to 8 minutes.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Sprinkle the flour over the cooked vegetables and stir until everything is evenly coated. Cook for 2 to 3 minutes, stirring often, until the flour turns lightly golden and loses its raw taste.
- Slowly pour in the chicken or vegetable broth while whisking to break up any lumps. Add the dry mustard powder, smoked paprika, nutmeg, garlic powder, onion powder, salt, black pepper, and red pepper flakes if using. Bring to a gentle simmer and let bubble for about 5 minutes.
- Stir in the chopped broccoli florets and peeled, diced stems. Keep the soup at a gentle simmer and cook for 10 to 12 minutes, until the broccoli is bright green and tender, stirring occasionally.
- Lower the heat to medium-low. Pour in the milk and heavy cream and stir until the soup looks smooth and creamy. Let it heat through for 3 to 5 minutes without boiling.
- For a chunkier soup, leave it as is. For a smoother texture, use an immersion blender in the pot or carefully blend part or all of the soup in a countertop blender, then return it to the pot.
- Turn the heat to low. Add the shredded cheddar in small handfuls, stirring after each addition until fully melted. Taste and adjust salt and pepper as needed, then let the soup sit on low heat for 2 to 3 minutes to thicken slightly.
- Ladle the soup into bowls and top with extra cheddar, croutons, crispy bacon, or chives if desired. Serve hot.
Notes
Approximate per 1 of 6 servings: 380–420 calories; fat 30 g; saturated fat 18 g; carbohydrates 17 g; fiber 3 g; sugars 7 g; protein 14 g; sodium 780 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.