There’s a special kind of warmth that only a hearty bowl of homemade soup can provide, especially when it’s a beloved family recipe. For my daughter, few dishes can rival the comforting embrace of a rich, creamy broccoli cheddar soup. This isn’t just any soup; it’s a labor of love, a delicious tradition waiting to greet her after a long day or a fun sleepover. And yes, I happily play the role of the devoted parent, knowing that this cheesy, vegetable-packed delight will bring a smile to her face every time.

The Ultimate Homemade Creamy Broccoli Cheddar Soup

Forget the notion that incredible soup must come from a can or a fancy restaurant. This recipe for homemade creamy broccoli cheddar soup proves that crafting a thick, velvety, and intensely flavorful soup from scratch is not only achievable but surprisingly quick and easy. It’s the kind of wholesome, comforting meal that will have everyone asking for seconds, making it a staple in your culinary repertoire. Perfect for chilly evenings, family gatherings, or simply a cozy night in, this soup delivers pure comfort in every spoonful.

Why You’ll Fall in Love with This Broccoli Cheddar Soup

This isn’t just another soup recipe; it’s an invitation to experience culinary comfort at its finest. Here’s why this homemade creamy broccoli cheddar soup will quickly become a cherished favorite in your home:

• Unrivaled Freshness & Flavor: Unlike store-bought varieties that often rely on artificial flavors and excessive sodium, our recipe utilizes fresh ingredients. This approach allows the vibrant, earthy taste of fresh broccoli and the rich, tangy notes of sharp cheddar cheese to truly shine through. You control the quality of every component, leading to a far superior and healthier outcome that tastes genuinely homemade.
• Perfectly Creamy & Indulgent: Achieving that perfectly thick, luxurious texture is easier than you think. With a simple yet effective roux as its base, this soup delivers a consistency that beautifully coats the spoon without ever feeling overly heavy or greasy. It’s the epitome of comfort food, crafted with an elegant, velvety finish that satisfies without overwhelming.
• Surprisingly Quick & Easy Preparation: Don’t let the “from scratch” label intimidate you. This recipe is meticulously designed for efficiency, coming together in under an hour from initial prep to serving. It’s an ideal choice for busy weeknights when you crave something wholesome, delicious, and deeply satisfying but are short on time.
• Wholesome & Highly Customizable: Packed with nutritious broccoli and sweet carrots, this soup offers a delightful way to incorporate more vegetables into your diet. Beyond its health benefits, it’s incredibly versatile. It can be effortlessly adapted to various dietary preferences, such as making it vegetarian by simply swapping chicken stock for a flavorful vegetable broth.
• A Universal Crowd-Pleaser: From the pickiest eaters to the most discerning gourmet palates, this rich and cheesy soup possesses a universal appeal. Its irresistible flavor makes it an ideal dish for relaxed family dinners, cozy gatherings with friends, or simply as a comforting treat for yourself after a long day.

If you’re a soup enthusiast like us, you might also enjoy exploring some of our other cherished recipes such as Thick Homestyle Chili, a robust and hearty meal that’s perfect for game days; Winter Vegetable Soup, brimming with seasonal goodness; Sicilian Chicken Noodle Soup, a flavorful twist on a classic comfort food; and Beef Barley Soup, another satisfying and nutritious option.

Essential Ingredients for the Perfect Broccoli Cheddar Soup

Crafting this delicious soup requires a handful of fresh, simple, and high-quality ingredients. The caliber of your components directly impacts the final flavor and texture, so always opt for the best you can find. This recipe is also wonderfully flexible, easily converted to a vegetarian delight by simply choosing vegetable stock over chicken stock. Here’s a closer look at what you’ll need and why each ingredient plays a crucial role:

• Fresh Broccoli Florets: The undeniable star of our show! We cannot emphasize enough the importance of using fresh broccoli for its superior texture, vibrant green color, and robust, earthy flavor. Frozen broccoli can sometimes become overly soft and watery upon cooking, potentially diluting the soup’s richness and compromising its texture. Choose a large, firm head, which will yield approximately 3-4 cups of finely chopped florets.
• Carrots, Onion, and Garlic Cloves: These aromatic vegetables form the foundational flavor base, often referred to as a mirepoix (with garlic added). They provide a sweet, savory depth and complexity that is absolutely essential for a well-rounded and deeply satisfying soup. Shredding the carrots finely helps them integrate smoothly into the creamy broth, adding color and sweetness without being overtly chunky.
• All-Purpose Flour, Unsalted Butter, and Half and Half: These three ingredients are crucial for creating a classic roux, which serves as the primary thickening agent for our rich and creamy soup. Using unsalted butter allows you precise control over the overall sodium content of your dish. Half and half provides the perfect balance of richness and creaminess without making the soup overly heavy. For the best results, ensure your half and half is at room temperature before adding it to the hot soup; this helps prevent curdling and ensures a silky-smooth finish.
• Chicken Stock (or Vegetable Broth): This forms the essential liquid base for the soup. High-quality chicken stock offers a savory, umami depth that enhances the overall flavor profile. However, for those seeking a vegetarian option, a robust, high-quality vegetable broth works perfectly and maintains the delicious taste of the soup.
• Bay Leaf, Ground Nutmeg, Dried Basil, Cayenne Pepper, Salt, and Black Pepper: These carefully selected seasonings are key to elevating the soup’s flavor from good to extraordinary. A single bay leaf adds a subtle, herbaceous backbone during the simmering process. Ground nutmeg, a traditional pairing with dairy-based dishes, introduces a warm, slightly sweet, and comforting aroma. A mere pinch of cayenne pepper, though optional, adds a wonderful, gentle warmth that enhances the overall depth of flavor without making the soup spicy. Finally, salt and freshly ground black pepper are indispensable for seasoning to taste, bringing all the flavors into perfect harmony.
• Sharp Cheddar Cheese: The other magnificent star ingredient! Sharp cheddar delivers a robust, tangy, and undeniably cheesy flavor that is the signature of this beloved soup. While pre-shredded cheese offers convenience, we highly recommend shredding your own from a block. Freshly shredded cheese melts more smoothly and often provides a richer flavor, as pre-shredded varieties can sometimes contain anti-caking agents that affect melting quality.

How to Make Creamy Broccoli Cheddar Soup: A Step-by-Step Guide

Creating this delicious, comforting soup is a straightforward and rewarding process. Follow these detailed steps carefully to achieve a restaurant-quality broccoli cheddar soup right in your own kitchen, packed with homemade goodness.

1. Prepare Your Vegetables with Precision

Begin by meticulously preparing all your vegetables. Shred the carrots finely using a box grater (the small holes work best) or the shredding attachment of a food processor. You want them to be fine enough to melt into the soup seamlessly. Next, finely chop the onion into small, even pieces. Mince the garlic cloves; a garlic press can make this task quick and efficient, ensuring tiny, potent pieces.

For the fresh broccoli, divide it roughly into two portions. Chop about two-thirds of the fresh broccoli into very tiny florets – simply cut off as much of the thick stem as possible, and the florets will naturally break apart. These smaller pieces will cook down beautifully. The remaining one-third of the broccoli should be given a rough chop into slightly larger, bite-sized pieces. These larger florets are optional but add a lovely texture and visual appeal to the finished soup, providing a satisfying bite of broccoli.

2. Simmer the Flavor Base

In a large, heavy-bottomed pot or a Dutch oven, pour in your chosen chicken stock (or vegetable broth for a vegetarian option). Place the pot over medium-high heat. As the broth begins to warm, add the two-thirds portion of your tiny broccoli florets, along with the finely chopped onion, minced garlic, finely shredded carrots, and the bay leaf. Stir everything gently to combine all the ingredients in the broth.

Once the mixture comes to a gentle simmer, reduce the heat to medium-low, cover the pot, and let the vegetables simmer for approximately 15-20 minutes. The objective here is for the broccoli and carrots to become tender, infusing the broth with their deep, sweet, and savory flavors, but be careful not to overcook them to the point of mushiness.

3. Prepare the Roux for Creaminess

While your vegetables are gently simmering, you can efficiently begin preparing the roux. The roux is the essential thickening base that will give our soup its characteristic thick, velvety, and creamy texture. In a separate, heavy-bottomed pot or a large saucepan, melt 3 tablespoons of unsalted butter over medium heat. Once the butter is fully melted and begins to shimmer slightly, gradually sprinkle in 3 tablespoons of all-purpose flour. It’s crucial to continuously whisk the mixture as you add the flour to prevent any lumps from forming.

Continue to cook the roux for about 2 minutes, maintaining a constant whisking motion. This vital step cooks out the raw flour taste, ensuring your soup develops a smooth, rich flavor without any starchy or floury undertones. The roux should achieve a pale, golden color, similar to peanut butter in shade.

4. Combine Broth and Roux to Thicken

Once the vegetables are tender, carefully remove the bay leaf from their pot and discard it. Now, slowly, and while continuously whisking, pour the hot, flavorful broth from your cooked vegetables directly into the roux mixture in the other pot. Whisk vigorously and patiently to ensure the roux fully incorporates into the broth, creating a perfectly smooth, lump-free base. You will notice the soup beginning to thicken beautifully at this stage, laying the groundwork for its creamy consistency.

Now, gently pour the simmered vegetables (the tiny broccoli florets, onions, garlic, and carrots) into the thickened roux and broth mixture. Stir everything together until well combined. Next, slowly and steadily stir in 1 cup of room temperature half and half. Bringing the half and half to room temperature beforehand is a crucial step that helps prevent the dairy from curdling when it encounters the hot liquid, thereby guaranteeing a silky-smooth and homogenous soup.

Reduce the heat to very low. Maintaining low heat is extremely important at this stage to prevent the dairy from scalding or curdling, especially as you prepare to add the cheese. Season the soup with the ground nutmeg, dried basil, and a pinch of cayenne pepper (if you’re using it). Stir thoroughly to distribute all the wonderful spices evenly throughout the soup. Taste the soup and adjust the seasonings as needed, adding more salt and freshly ground black pepper according to your preference.

Finally, remove the pot from the heat completely before incorporating the cheese. This preventative measure is key to stopping the cheese from separating or developing a grainy texture. Add the shredded sharp cheddar cheese in small batches, stirring constantly and patiently after each addition until it is fully melted and smoothly incorporated into the soup. Continue adding cheese until you achieve a wonderfully creamy, velvety, and intensely cheesy consistency. Take one last taste and make any final adjustments to salt and pepper if necessary.

Your homemade creamy broccoli cheddar soup is now magnificently complete! This is an indulgence that truly rivals any restaurant version, offering a depth of flavor, unparalleled freshness, and a comforting quality that only homemade can genuinely provide. For an extra special and impressive touch, consider serving this cheesy broccoli soup in warm, hollowed-out bread bowls – a delightful presentation reminiscent of your favorite soup-and-sandwich spot!

To finish, garnish each serving with a generous sprinkle of additional freshly grated cheddar cheese – because, as my daughter wisely points out, you can never truly have enough cheese – and a few small, vibrant, fresh broccoli florets for an appealing pop of color and a touch of added freshness.

Tips and Variations for Your Broccoli Cheddar Soup

This broccoli cheddar soup recipe is incredibly forgiving and wonderfully open to customization, allowing you to tailor it to your exact preferences or dietary needs. Here are some expert tips to perfect your soup and exciting variations to inspire your culinary creativity:

• Dairy Alternatives for Customizing Consistency and Richness:
  • For an Ultra-Rich Soup: If you desire an even more decadent and luxurious texture, replace the half and half with heavy cream, or use a combination of heavy cream and whole milk. This will result in an unbelievably velvety soup.
  • For a Lighter Option: To reduce the fat content slightly, you can use whole milk instead of half and half. Be aware that this will yield a thinner consistency and less richness, so you might need to adjust the amount of flour in the roux slightly to achieve your desired thickness. For a dairy-free version, use unsweetened plain almond milk or cashew milk, but be mindful that this will alter the flavor and texture significantly.
  • Preventing Curdling: A golden rule when working with dairy in hot soups is to always add dairy products slowly and ensure they are at room temperature before incorporating them into hot liquid. Crucially, avoid bringing the soup to a rolling boil after any dairy has been added, as this can cause it to separate.
• Experiment with Different Cheeses: While sharp cheddar is the classic choice and delivers a robust, tangy flavor, don’t hesitate to explore other cheese varieties to customize the soup’s flavor profile:
  • Mild Cheddar: For a less assertive, milder cheese flavor that’s still distinctly cheddar.
  • Gruyere: Adds a sophisticated nutty, earthy complexity that pairs beautifully and elegantly with broccoli.
  • Smoked Gouda: If you enjoy a deep, smoky depth, smoked gouda will infuse your soup with an unexpectedly delightful character.
  • Pepper Jack or Monterey Jack: For those who appreciate a slight spicy kick, pepper jack is an excellent choice. Monterey Jack offers a milder, extra creamy melt.
  • A Blend of Cheeses: Combining two or three types of cheese, such as sharp cheddar with a touch of freshly grated Parmesan or a hint of smoked provolone, can create a wonderfully multi-layered and complex flavor experience.
• Boosting the Vegetable Content: Feel free to enhance the nutritional value and texture of your soup by adding other finely diced vegetables. Ingredients such as celery (which is part of a traditional mirepoix), finely diced bell peppers, or even a handful of fresh spinach added at the very end of cooking will contribute extra nutrients and a pop of color.
• Customizing the Spice Level: Adjust the amount of cayenne pepper according to your personal heat preference. For more warmth, simply increase the amount slightly. If you prefer absolutely no heat, you can omit it entirely. A small pinch of white pepper can also add a subtle, gentle heat without altering the soup’s color.
• Achieving Extra Smoothness: For an incredibly silky-smooth and restaurant-like soup consistency, consider using an immersion blender (or carefully transferring the soup to a regular blender in batches) to purée a portion or all of the soup before adding the cheese and any reserved larger broccoli florets. This creates a luxurious mouthfeel.
• Creative Serving Suggestions: Beyond serving in charming bread bowls, this homemade soup is absolutely fantastic when paired with crusty artisanal bread for dipping, warm dinner rolls, a light and refreshing green side salad, or even as an elegant starter to a more elaborate main course.

Frequently Asked Questions About Broccoli Cheddar Soup

Here are detailed answers to some common questions about making, storing, and enjoying this delicious homemade broccoli cheddar soup:

Broccoli Cheese Soup Recipe

So easy to prepare and so full of cheesy broccoli flavor.

Course: Dinner, Entree, Lunch, Soup

Cuisine: American

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4

Author: Leigh Harris

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Ingredients

• 1 large head fresh Broccoli (yields a few cups of chopped florets)
• 2 cups chicken broth (or vegetable broth for vegetarian option)
• 1 1/2 cups sharp cheddar cheese, shredded (plus extra for topping)
• 1 cup carrots, shredded
• 1 small onion, chopped
• 1 clove Garlic, minced
• 1 cup Half and Half, room temperature
• 3 Tbsp All-Purpose Flour
• 3 Tbsp Unsalted Butter
• 1 Bay Leaf
• 1/8 tsp Ground Nutmeg
• 1/4 tsp Dried Basil
• 1/8 tsp Cayenne Pepper (optional, for a subtle warmth)
• Salt and Freshly Ground Black Pepper, to taste

Instructions

1. Prepare Vegetables: Dice the onion finely, mince the garlic, and shred the carrots. For the broccoli, chop two-thirds into tiny florets (they will naturally break down) and the remaining one-third into slightly larger, rough-chopped pieces (optional, for texture).
2. Simmer Vegetables: Add chicken broth to a large pot over medium-high heat. Add the two-thirds portion of tiny broccoli florets, chopped onion, minced garlic, shredded carrots, and the bay leaf. Simmer, covered, on medium heat for 15-20 minutes, or until the vegetables are tender.
3. Make the Roux: While vegetables simmer, melt 3 tablespoons of butter in a separate large pot or saucepan over medium heat. Slowly whisk in 3 tablespoons of all-purpose flour. Cook, whisking constantly, for about 2 minutes to cook out the raw flour taste. The roux should be pale gold.
4. Combine & Thicken: Remove the bay leaf from the vegetable pot. Slowly pour the hot broth (from the vegetables) into the roux, whisking continuously until smooth and lump-free.
5. Add Vegetables & Dairy: Transfer the cooked vegetables into the thickened broth and roux mixture. Slowly stir in the 1 cup of room temperature half and half.
6. Season & Finish: Reduce heat to very low. Season with ground nutmeg, dried basil, and cayenne pepper (if using). Stir well. Remove the pot from heat. Add the shredded sharp cheddar cheese in small batches, stirring constantly after each addition until fully melted and incorporated.
7. Taste & Serve: Taste the soup and adjust salt and freshly ground black pepper as needed. Serve hot, garnished with extra shredded cheese and optionally, fresh broccoli florets.

Extra Broccoli for Garnish (Optional):

8. If using the roughly chopped broccoli, blanch it briefly in boiling water or steam it in the microwave until just tender-crisp. Add it to the finished soup just before serving for added texture and vibrant color.

Nutrition Information (per serving)

Calories: 426kcal |
Carbohydrates: 23g |
Protein: 18g |
Fat: 31g |
Saturated Fat: 19g |
Cholesterol: 90mg |
Sodium: 867mg |
Potassium: 822mg |
Fiber: 5g |
Sugar: 5g |
Vitamin A: 7221IU |
Vitamin C: 148mg |
Calcium: 465mg |
Iron: 2mg