Creamy Broccoli Cheddar Soup

This creamy Broccoli Cheddar Soup offers a warm and comforting meal that balances tender vegetables with rich, melted cheese. It’s perfect for cold days when you want something nourishing yet simple to prepare. Made entirely from scratch, this recipe delivers a smooth texture and a flavorful blend that fills the kitchen with an inviting aroma.

I discovered this soup on a blustery afternoon, and it quickly became one of my go-to comfort meals. Everyone in my family asks for seconds and loves how creamy and flavorful it is without feeling heavy.

Ingredients

• 4 tablespoons unsalted butter: helps build a rich and velvety base
• 1 medium yellow onion chopped: adds sweetness and depth, choose firm and glossy onions
• ½ teaspoon sea salt: enhances all the flavors naturally
• Freshly ground black pepper to taste: for a gentle heat and complexity
• 3 garlic cloves chopped: gives a fragrant boost, use fresh and firm cloves
• ¼ cup all-purpose flour: thickens the soup, sift for freshness
• 2 cups whole milk or unsweetened almond milk: choose whole milk for richness, almond milk for a lighter version
• 2 cups vegetable broth: a flavorful foundation& homemade or low-sodium store-bought works best
• 3 cups chopped broccoli florets: fresh or frozen, fresh adds more vibrant flavor
• 1 large carrot julienned or finely chopped: provides sweetness and color contrast
• ½ teaspoon Dijon mustard: subtly sharp and tangy, balances the cheese beautifully
• 8 ounces shredded cheddar cheese: sharp cheddar offers a robust cheese flavor, grate your own for the best melt
• Optional: homemade croutons for serving: toasted bread cubes add a satisfying crunch

Instructions

Sauté the Aromatics:

Melt the butter in a large pot over medium heat. Add the chopped onion along with sea salt and freshly ground black pepper. Stir frequently and cook for about five minutes until the onion is soft and translucent. This slow cooking helps build a deep, savory flavor base.

Add Garlic and Flour:

Stir in the chopped garlic and cook for about one minute until it releases its aroma. Sprinkle the all-purpose flour over the mixture, whisking constantly for one to two minutes. This step lightly toasts the flour to remove any raw taste and starts the thickening process for the soup.

Incorporate Liquids:

Slowly pour in the milk while whisking continuously to prevent lumps. Follow with the vegetable broth, stirring well to ensure a smooth consistency. Bring the liquid to a gentle simmer, which will help the soup thicken gradually.

Add Vegetables and Mustard:

Mix in the chopped broccoli and julienned carrot along with the Dijon mustard. Let the soup simmer gently for 15 to 20 minutes until the broccoli turns tender but still holds some texture, avoiding mushiness. The mustard adds a subtle tang that complements the cheese.

Melt Cheese and Finish:

Gradually add the shredded cheddar cheese in batches, stirring after each addition until melted and fully incorporated. Adjust the seasoning with extra salt and black pepper if necessary. This final step creates the soup’s creamy richness.

Serve:

Ladle the hot soup into bowls and garnish with homemade croutons if desired. The croutons bring a satisfying crunch that pairs perfectly with the smooth, cheesy broth.

I always look forward to the way the sharp cheddar melts into the soup creating that irresistible cheesy swirl. One chilly evening, my kids and I sat around the table sipping bowls of this soup, feeling cozy while sharing stories—those moments make this recipe extra special to me.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat to prevent the cheese from separating. If the soup thickens too much after chilling, stir in a splash of milk to restore the creamy consistency.

Ingredient Substitutions

Use sharp Monterey Jack or Gruyere cheese if you want a milder or more complex flavor profile. For a dairy-free version, replace the cheddar with vegan cheese alternatives and use almond milk or oat milk combined with a bit of nutritional yeast for a cheesy taste. Swapping the vegetable broth for chicken broth works if you are not vegetarian.

Serving Suggestions

Serve with a crusty baguette or garlic bread to soak up every delicious spoonful. A crisp green salad or roasted vegetables on the side provide freshness and balance to the richness of this soup. Garnishing with fresh chopped herbs like chives or parsley adds a lovely pop of color and brightness.

This soup is a perfect comfort dish year-round, balancing ease with flavor beautifully.

FAQs about Recipes

→ What kind of cheese is used for this dish?

Shredded cheddar cheese is incorporated slowly to melt fully, giving the soup its creamy texture and rich flavor.

→ Can I use a dairy-free milk alternative?

Yes, unsweetened almond milk can be used instead of whole milk to maintain creaminess with a dairy-free option.

→ How do I ensure the soup is smooth without lumps?

Whisking continuously while adding milk and vegetable broth helps prevent lumps, ensuring a velvety consistency.

→ What vegetables are included besides broccoli?

Julienned or finely chopped carrots and aromatic onions enhance flavor and texture alongside broccoli florets.

→ How can I add texture when serving?

Adding homemade croutons as a garnish provides a pleasant crunch contrast to the creamy soup.