When the winter wind starts to howl, I crave something truly cozy. There is nothing like a warm bowl of ultimate broccoli cheddar soup to brighten a cold evening.
This recipe is my go-to for busy weeknights when my family needs a hug in a bowl. It is creamy, golden, and filled with tender vegetables that even the kids will love. You can have this on the table in under an hour with very little effort.
Why You’ll Love This Recipe
This ultimate broccoli cheddar soup is a total winner for busy families. It uses simple pantry staples like butter, flour, and chicken stock to create a rich base. You do not need fancy equipment to get that restaurant-quality texture at home.
It is also very budget-friendly and feeds a hungry crowd easily. The sharp cheddar cheese melts perfectly into the broth for a velvety finish every time. It is the ultimate comfort food for any snowy day or hectic Tuesday.
Simple Cooking Steps
Making this soup is much easier than it looks. You will start by making a simple roux with butter and flour to thicken the broth. This ensures your soup is thick and creamy without being heavy.
Even if you are a beginner cook, you can master this method quickly. We simmer the vegetables right in the pot until they are perfectly tender. It is a one-pot meal that saves you from a sink full of dishes later.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Fresh produce and good cheese make all the difference here.
- 1/4 cup unsalted butter
- 1/2 cup yellow onion, finely diced
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 2 cups low-sodium chicken stock
- 3 cups fresh broccoli florets, cut into bite-sized pieces
- 1 cup carrots, julienned or shredded
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces sharp cheddar cheese, freshly shredded
Step-by-Step Directions
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onions and sauté for 5 minutes until soft and translucent.
- Whisk in the flour and cook for 2 minutes, stirring constantly to create a light roux and remove the raw flour taste.
- Gradually whisk in the half-and-half and chicken stock, ensuring no lumps remain. Bring to a gentle simmer and cook for 10 minutes until the base has slightly thickened.
- Add the broccoli florets and julienned carrots. Cover and reduce heat to low; simmer for 15 to 20 minutes until the vegetables reach the desired tenderness.
- Remove the pot from the heat. Stir in the nutmeg, salt, and black pepper.
- Add the shredded cheddar cheese one handful at a time, stirring constantly until the cheese is fully incorporated and the soup is smooth. Serve immediately.
Best Ways to Enjoy It
Serve this soup warm in a big bowl with a side of crusty sourdough bread. It is perfect for dipping and soaking up every last drop of cheesy goodness. You can also pair it with a light green salad for a balanced meal.
For a fun family dinner, serve it in hollowed-out bread bowls. It makes the meal feel like a special treat. Light a few candles and enjoy a cozy night in with your favorite people.
Storage & Reheating
Store your leftovers in an airtight container in the fridge for up to four days. This soup actually tastes even better the next day as the flavors meld. It makes for a wonderful quick lunch during the work week.
When reheating, do it slowly on the stove over low heat. Avoid boiling the soup again or the cheese might separate. Add a splash of milk if the soup has thickened too much in the fridge.
Tips for Best Results
- Always shred your own cheese from a block for the smoothest melt.
- Do not skip the nutmeg as it adds a wonderful warmth to the broth.
- Cut your broccoli into small, even pieces so they cook at the same rate.
- Whisk the liquids in slowly to avoid any flour lumps in your base.
- For a thicker soup, let it simmer a few minutes longer before adding cheese.
- Use a heavy-bottomed pot to prevent the milk from scorching on the bottom.
- Add a pinch of cayenne pepper if you want a tiny bit of heat.
Ways to Switch It Up
- Swap chicken stock for vegetable stock to make this vegetarian-friendly.
- Use frozen broccoli if you are in a pinch, just thaw it first.
- Add diced potatoes for an even heartier, thicker winter meal.
- Swap sharp cheddar for white cheddar for a different flavor profile.
- Try gluten-free all-purpose flour to make this recipe gluten-free.
Common Questions
Can I freeze this soup?
Dairy-based soups can sometimes change texture when frozen and thawed. It is best enjoyed fresh or from the fridge. If you must freeze it, reheat very slowly and whisk well.
How do I know when the broccoli is done?
The broccoli should be fork-tender but not mushy. It usually takes about 15 minutes of simmering. You can test a piece with a fork before adding your cheese.
Why is my soup grainy?
This usually happens if the heat is too high when you add the cheese. Always remove the pot from the heat before stirring in your cheddar. Pre-shredded bagged cheese can also cause a grainy texture.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every cheesy bite warm you up from the inside out. Happy cooking!
— Lidia
Ultimate Broccoli Cheddar Soup
Ingredients
- 1/4 cup unsalted butter
- 1/2 cup yellow onion, finely diced
- 1/4 cup all -purpose flour
- 2 cups half -and-half
- 2 cups low -sodium chicken stock
- 3 cups fresh broccoli florets, cut into bite-sized pieces
- 1 cup carrots , julienned or shredded
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces sharp cheddar cheese, freshly shredded
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onions and sauté for 5 minutes until soft and translucent.
- Whisk in the flour and cook for 2 minutes, stirring constantly to create a light roux and remove the raw flour taste.
- Gradually whisk in the half-and-half and chicken stock, ensuring no lumps remain. Bring to a gentle simmer and cook for 10 minutes until the base has slightly thickened.
- Add the broccoli florets and julienned carrots. Cover and reduce heat to low; simmer for 15 to 20 minutes until the vegetables reach the desired tenderness.
- Remove the pot from the heat. Stir in the nutmeg, salt, and black pepper.
- Add the shredded cheddar cheese one handful at a time, stirring constantly until the cheese is fully incorporated and the soup is smooth. Serve immediately.
