Creamy broccoli cheddar soup is a comforting and delicious dish that’s perfect for any season. Made with fresh broccoli, sharp cheddar cheese, and a touch of smoked gouda, this soup is rich, creamy, and full of flavor. Paired with a grilled cheese sandwich, it makes for a hearty and satisfying meal.
Why Make This Recipe
Making broccoli cheddar soup at home ensures you get fresh, high-quality ingredients without any preservatives. This homemade version is thick, creamy, and packed with flavor. Plus, it’s easy to customize to your taste and dietary preferences.
How to Make Creamy Broccoli Cheddar Soup
This soup is made by steaming fresh broccoli, simmering it with carrots and onions in a flavorful broth, and combining it with a creamy roux-based cheese sauce. The result is a thick, cheesy, and delicious soup that’s perfect for a cozy meal.
Ingredients
- 2-3 cups fresh broccoli
- ½ cup baby carrots, finely diced (optional)
- ½ cup white onions, finely diced
- 4 tablespoons unsalted butter
- 2 cups chicken broth
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- 1 clove garlic, minced
- ½ teaspoon black pepper
- 1 cup heavy whipping cream
- 1½ cup sharp cheddar cheese, shredded
- 1 cup whole milk
- ½ cup smoked gouda cheese
Directions
- Prepare the Broccoli: Remove the broccoli florets and place them in a bowl with a small amount of water. Cover with plastic wrap and microwave for 7-10 minutes until tender.
- Cook the Vegetables: In a pot, add diced carrots, onions, chicken broth, and garlic. Bring to a boil and simmer for 15 minutes. Set aside.
- Chop the Broccoli: Once the broccoli is tender, chop it into small pieces. Set aside.
- Warm the Dairy: In a separate bowl, mix whole milk and heavy whipping cream. Microwave until warm. Set aside.
- Make the Roux: In a large pot or skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly. Add salt and black pepper.
- Add the Dairy: Slowly whisk in the warmed milk and cream mixture. Stir continuously until the mixture thickens.
- Combine the Broth: Pour in the vegetable and broth mixture, stirring well to incorporate.
- Melt the Cheese: Add shredded sharp cheddar and smoked gouda, stirring until melted and fully combined.
- Add the Broccoli: Stir in the chopped broccoli and let it heat through.
- Adjust Consistency: If the soup is too thick, add more chicken broth to thin it out.
How to Serve Creamy Broccoli Cheddar Soup
Serve this soup hot in a bread bowl or with a side of crusty bread. It pairs well with a grilled cheese sandwich or a fresh green salad for a complete meal.
How to Store Creamy Broccoli Cheddar Soup
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Allow the soup to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if needed to restore the creamy consistency.
Tips to Make the Best Broccoli Cheddar Soup
- Use sharp cheddar cheese for the best flavor.
- Don’t overcook the roux; stir constantly to avoid burning.
- If you prefer a smoother soup, blend part or all of it with an immersion blender.
- Add crispy bacon bits or croutons on top for extra flavor and texture.
Variations
- Vegetarian Version: Use vegetable broth instead of chicken broth.
- Spicy Kick: Add a pinch of red pepper flakes or cayenne pepper.
- Extra Protein: Stir in shredded cooked chicken for a heartier meal.
FAQs
How long does broccoli cheddar soup last?
It lasts up to 3 days in the refrigerator or up to 3 months in the freezer.
Can I substitute an ingredient in broccoli cheddar soup?
Yes! You can swap out smoked gouda for Monterey Jack or Swiss cheese. Use half-and-half instead of heavy cream for a lighter version.
What can I serve with broccoli cheddar soup?
It pairs perfectly with a grilled cheese sandwich, a fresh salad, or garlic bread.
Enjoy this delicious homemade creamy broccoli cheddar soup for a comforting and satisfying meal!
Creamy Broccoli Cheddar Soup
Ingredients
- 2-3 cups fresh broccoli
- ½ cup baby carrots, finely diced (optional)
- ½ cup white onions, finely diced
- 4 tablespoons unsalted butter
- 2 cups chicken broth
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- 1 clove garlic, minced
- ½ teaspoon black pepper
- 1 cup heavy whipping cream
- 1½ cup sharp cheddar cheese, shredded
- 1 cup whole milk
- ½ cup smoked gouda cheese
Instructions
- Remove the broccoli florets and place them in a bowl with a small amount of water. Cover with plastic wrap and microwave for 7-10 minutes until tender.
- In a pot, add diced carrots, onions, chicken broth, and garlic. Bring to a boil and simmer for 15 minutes. Set aside.
- Once the broccoli is tender, chop it into small pieces. Set aside.
- In a separate bowl, mix whole milk and heavy whipping cream. Microwave until warm. Set aside.
- In a large pot or skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly. Add salt and black pepper.
- Slowly whisk in the warmed milk and cream mixture. Stir continuously until the mixture thickens.
- Pour in the vegetable and broth mixture, stirring well to incorporate.
- Add shredded sharp cheddar and smoked gouda, stirring until melted and fully combined.
- Stir in the chopped broccoli and let it heat through.
- If the soup is too thick, add more chicken broth to thin it out.
Notes
Use sharp cheddar cheese for the best flavor. Stir constantly while making the roux to avoid burning. If you prefer a smoother soup, blend part or all of it with an immersion blender. Add crispy bacon bits or croutons for extra texture.
