Creamy Broccoli Cheddar Soup

Name: Creamy Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 cups fresh broccoli florets; 1 medium onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup heavy cream; 2 cups shredded sharp cheddar cheese; 2 tablespoons butter; Salt and pepper to taste

Highlighted under: Comfort Food

I love making creamy broccoli cheddar soup on chilly days. It's the kind of comfort food that warms the soul and fills the belly. The smooth, cheesy texture combined with the vibrant broccoli makes every spoonful delightful. I often serve it with crusty bread, and it never fails to impress family and friends. This recipe is not only easy to follow but also a great way to sneak in some veggies into our meals. You'll find that it becomes a staple in your kitchen just like it has in mine!

Created by

Emily

Last updated on 2026-02-24T16:50:18.842Z

When developing my creamy broccoli cheddar soup recipe, I experimented with different cheeses to achieve the perfect balance of flavors. The sharpness of the cheddar pairs beautifully with the broccoli's earthiness. I found that letting the soup simmer for a few extra minutes really enhances the flavors by allowing the cheese to meld beautifully into the broth.

Another tip I discovered is to add a sprinkle of nutmeg. Just a pinch elevates the taste without overwhelming the classic cheesy flavor. Now, this recipe isn’t just a soup; it’s a warm hug in a bowl!

Why You Will Love This Recipe
Rich, creamy texture with a hint of sharp cheddar
Packed with nutritious broccoli for a healthy twist
Perfect for pairing with a variety of breads or served alone

Understanding the Ingredients

Each ingredient in this creamy broccoli cheddar soup plays a vital role. Fresh broccoli florets are the star of the dish, providing not only a vibrant color but also essential nutrients like vitamins K and C. The sharp cheddar cheese gives the soup its signature flavor; I recommend using a good-quality cheese that melts well for a smooth finish. Onions and garlic enhance the base of the soup, adding a depth of flavor that balances the cheesy richness.

Don't hesitate to explore different types of cheese. For a less sharp flavor, you might consider using mild cheddar or even a blend of cheeses like Gouda or Monterey Jack. If you want to create a lighter version, you can substitute the heavy cream with whole milk or even a plant-based milk, though the texture might vary slightly. Just remember to add a bit of cornstarch or flour to help thicken it up.

Technique Tips for Perfecting Your Soup

Sautéing the onions until they are translucent is a crucial step. This releases their natural sweetness which enhances the overall flavor of the soup. A medium heat is ideal to prevent any browning, which should be avoided. If you find your garlic starts to brown, it could result in a bitter taste, so keep an eye on it and stir frequently during the last minute of sautéing.

When it comes time to blend the soup, using an immersion blender is not only convenient but also helps maintain the warmth of the soup. If you’re using a regular blender, let the soup cool slightly and blend in smaller batches to avoid any hot splashes. Achieving a perfectly smooth texture might take a bit longer if you’re blending; aim for a consistency that holds together beautifully on a spoon.

Ingredients

For the Soup

4 cups fresh broccoli florets
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
2 cups shredded sharp cheddar cheese
2 tablespoons butter
Salt and pepper to taste

Instructions

Sauté the Vegetables

In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and sauté for an additional minute.

Cook the Broccoli

Add the broccoli florets to the pot along with the vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 15 minutes, or until the broccoli is tender.

Blend the Soup

Using an immersion blender, puree the soup until smooth. You can also transfer the soup in batches to a blender if you don't have an immersion blender.

Add Cream and Cheese

Return the pureed soup to the pot over low heat. Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is fully melted and the soup is creamy. Season with salt and pepper to taste.

Serve

Ladle the soup into bowls and garnish with additional cheese or croutons if desired. Enjoy your comforting bowl of creamy broccoli cheddar soup!

Pro Tips

For added flavor, consider topping your soup with crispy bacon bits or a drizzle of olive oil before serving. This adds a delightful crunch and depth to the dish.

Serving Suggestions

This creamy broccoli cheddar soup pairs wonderfully with crusty bread, making it perfect for dipping. For added flair, consider topping each bowl with a sprinkle of freshly grated cheese or a dollop of sour cream. Croutons can add a delightful crunch, so feel free to make your own by toasting cubes of bread with a touch of olive oil and herbs.

For a new twist, try serving the soup in bread bowls! Hollowed-out sourdough rounds not only make for an impressive presentation but also enhance the overall flavor as the bread absorbs the cheesy goodness. If you prefer a lighter meal, serve the soup alongside a fresh salad, providing a great contrast to the creamy richness.

Make-Ahead and Storage Tips

This soup freezes beautifully, which is perfect for meal prep. After blending, let the soup cool completely before transferring it to airtight containers. You can store it in the freezer for up to three months. To reheat, simply thaw in the refrigerator overnight and warm on the stovetop over low heat, stirring frequently to re-emulsify the creamy texture.

If you anticipate leftovers, consider reserving some of the grated cheese and cream to stir in when reheating. This gives it a freshly made taste and restores its creamy consistency. Additionally, if you like your soup a little thicker, you can add a touch more broth or cream while warming it up.

Questions About Recipes

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well! Just make sure to adjust the cooking time as needed since it's pre-blanched.

→ How can I make this soup vegan?

You can replace heavy cream with coconut cream and use nutritional yeast instead of cheese for a vegan option.

→ Can I store leftovers?

Absolutely! Store in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stove.

→ What can I serve with this soup?

This soup pairs wonderfully with a crusty bread, grilled cheese sandwiches, or a fresh garden salad.