Easy Broccoli Cheddar Soup

Now that the fall season is here, I am always craving warm and comforting soups. I especially love broccoli cheddar soup because it is cheesy, creamy, and has broccoli in every bite for a boost of nutrition. It is an easy soup to make and will warm your soul on chilly days. Follow this simple, easy broccoli cheddar soup recipe and enjoy it with toasty bread.

Easy Broccoli Cheddar Soup Origin

The fusion of broccoli and cheddar in soup form arose from American diners as a way to find more comfort meals that are easy to make. It gained recognition from restaurant chains like Panera Bread.

Ingredients

• 3 tbsp butter
  • Help create a smooth roux for thickening the soup
• ¼ cup flour
  • The thickening agent for the soup
• 1 tsp salt
• ½ onion, diced
  • Adds sweet and savory flavor
• 3 cloves garlic, minced
• 2 cups milk
  • Blends with the roux for the smooth base
• 2 cups chicken broth
  • Adds savory depth to the soup
• 3 cups broccoli, chopped
  • The main star of the recipe
• 2 carrots, shredded
  • Adds natural sweetness
• 1 tsp onion powder
• ½ tsp paprika
• ½ tsp cayenne pepper
• 2 cups sharp cheddar cheese, shredded
  • Melts into the soup for the creamy texture

Click on the images for the direct link to the tools/ingredients I used:

Instructions

In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened and translucent.

Stir in the garlic and cook for about 30 seconds, until fragrant.

Sprinkle in the flour and stir well to form a roux. Cook for 1–2 minutes, stirring constantly, until no dry flour remains.

Slowly whisk in the chicken broth, then the milk, until smooth.

Add the chopped broccoli and shredded carrots. Simmer uncovered over medium-low heat for 15 minutes, or until the vegetables are tender.

Stir in the onion powder, paprika, and cayenne pepper.

Reduce the heat to low and gradually add the shredded cheddar cheese, stirring until fully melted and smooth.

Taste and adjust seasoning if needed. Serve hot.

Easy Broccoli Cheddar Soup Cooking Tips

Pour slowly when adding liquids to the roux. This is to help prevent lumps.

Storage Tips

Let the soup cool to room temperature before storing it in the fridge.

Store in an airtight container in the fridge for 3–4 days.

Reheat gently over low heat, stirring often. Add a splash of milk to restore creaminess if needed.

Cook the vegetables until tender, but avoid overcooking, or they will become mushy.

It is best to use fresh sharp cheddar cheese, as pre-shredded cheese may contain anti-caking agents that can make the soup clumpy.

Melt the cheese over low heat, or remove the pot from the heat, to prevent it from separating or becoming clumpy.

You can adjust the thickness to your preference. If it is too thin, add more cheese; if it is too thick, add more broth or milk.

Ingredient Substitution

Butter –> Olive oil, avocado oil

Milk –> Soy milk, almond milk

Chicken broth –> Vegetable broth

Broccoli –> Cauliflower

Sharp Cheddar Cheese –> Gruyere

Seasonings –> use any seasonings of your choice

If you enjoyed this easy broccoli cheddar soup, you might also like my hearty lasagna soup.

Hearty Lasagna Soup

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