Broccoli and Cheddar Cheese Soup is a rich, creamy, and satisfying dish that has become a staple in many households. This comforting soup is the perfect blend of velvety cheddar cheese, tender broccoli florets, and a smooth, flavorful base that brings everything together. Whether you’re looking for a cozy meal on a cold day or a simple yet hearty dish to impress your family, this soup is always a great choice.
One of the best things about this soup is its balance of flavors and textures. The nuttiness of the cheddar cheese perfectly complements the slight bitterness of broccoli, while the creamy broth ties it all together. The soup is thickened using a simple roux made of butter and flour, which gives it a smooth and luxurious consistency. A touch of garlic, onion, and spices like paprika and nutmeg add an extra layer of depth, making every spoonful a delightful experience.
One fantastic feature of this soup is how adaptable it can be. You can enjoy it as a main dish with a side of crusty bread or pair it with a fresh salad for a lighter meal. It can also be made ahead of time and stored in the fridge or freezer for easy meal prep. Whether you blend it until silky smooth or leave some chunks of broccoli for texture, this soup is always a winner.
Beyond its tasty appeal, this dish also brings a few health perks to the table. Broccoli is packed with vitamins, fiber, and antioxidants, while cheese provides protein and calcium. If you’re looking for a healthier twist, you can use low-fat milk or swap out the cheddar for a lighter cheese alternative.
This Broccoli and Cheddar Cheese Soup is more than just a meal—it’s a bowl of warmth, comfort, and homemade goodness that will keep you coming back for more! 🍲
Sauté Aromatics:
Make the Roux:
Add Liquid and Broccoli:
Blend the Soup (Optional):
Add Dairy and Cheese:
Final Touches:
Serve and Enjoy!
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Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
✔ Use sharp cheddar for the best cheesy flavor.
✔ If the soup is too thick, add a little more broth or milk to adjust the consistency.
✔ For an extra crunch, serve with crispy bacon bits or toasted bread.
✔ Store leftovers in the fridge for up to 3 days or freeze for up to a month.
Yes! Frozen broccoli works just as well. No need to thaw it beforehand—just add it directly to the soup and let it cook until tender.
Sharp cheddar cheese is the best choice because it provides a rich, bold flavor. However, you can also mix in mild cheddar, Colby, or even a bit of Parmesan for extra depth.
To prevent clumping, use freshly shredded cheese instead of pre-packaged shredded cheese, which contains anti-caking agents. Also, add the cheese slowly over low heat, stirring constantly. Avoid boiling the soup after adding cheese.
Yes! Instead of flour, you can use cornstarch (mix 1 tablespoon with 2 tablespoons of cold water before adding) or blend some of the cooked broccoli into the soup for natural thickening.
Simply swap the chicken broth for vegetable broth to make the soup completely vegetarian.
Yes! Replace the butter with olive oil, use unsweetened almond or coconut milk instead of regular milk, and use a dairy-free cheese alternative. Remember that the flavor could shift a bit depending on certain factors.
Seal the soup in a tight container and refrigerate it, where it’ll stay good for up to three days. To reheat, warm it on low heat on the stovetop, stirring frequently. Avoid boiling, as it may cause the cheese to separate.
Yes, but with caution. Dairy-based soups can sometimes separate when frozen. To freeze, let the soup cool completely, then store it in an airtight container for up to 1 month. When reheating, stir well and add a splash of milk or broth to help restore the texture.
To thicken the soup, you can add extra cheese, use more flour in the roux, or blend part of the soup to create a creamier consistency.
Some delicious toppings include extra shredded cheese, crispy bacon bits, croutons, sour cream, or a sprinkle of red pepper flakes for some heat.