There’s nothing quite like the warmth of a homemade soup on a chilly day, and this Creamy Broccoli Cheddar Soup has a special place in my heart. It’s the kind of recipe that brings back memories of cozy evenings in the kitchen, with the sweet scent of onions and garlic filling the air. My family always gathers around the table when this soup is bubbling on the stove—it’s like they can sense the warmth and comfort it brings!
I remember the first time I made this soup for my family. It was a busy weeknight, and I wanted something quick yet satisfying. As soon as we sat down to eat, the kids couldn’t get enough of it. They loved the cheesy goodness mixed with the tender broccoli, and I loved seeing them enjoy a bowl full of veggies without a fuss. That’s what cooking is all about for me—creating simple dishes that bring joy and nourishment to the ones I love.
So many hearty meals are complex, but this creamy broccoli cheddar soup is straightforward, with ingredients you likely already have in your pantry. It doesn’t take long to whip up, making it perfect for weeknight dinners, and it also holds up wonderfully for leftovers.
If you’re looking for an easy recipe to warm up your family during the colder months, or even just a dish that brings everyone together, you’ve found it! Let’s dive into how to make this soul-soothing, creamy broccoli cheddar soup!
How to Make Creamy Broccoli Cheddar Soup
Ingredients
- 1/4 cup unsalted butter
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 3 1/2 cups chicken broth
- 2 cups diced russet potatoes
- Kosher salt and black pepper, to taste
- 5 cups finely chopped broccoli florets
- 1/2 cup heavy whipping cream
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
Directions
Start by melting the butter in a large pot or Dutch oven over medium heat. Once melted, add the diced onion and sauté until it becomes soft and translucent—about 2 to 3 minutes.
Next, mix in the minced garlic and dried thyme, stirring continuously for roughly one minute to let those delicious aromas come together.
Sprinkle in the flour over the onion mixture, whisking it in until the mixture turns a lovely golden color, which should take about a minute.
Slowly add in the chicken broth, making sure to scrape any delicious bits stuck on the bottom of the pot. This adds depth to the flavor!
Mix in the diced potatoes, seasoning with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender—this should take about 20 minutes.
Once the potatoes are nice and soft, use a wooden spoon to gently mash them for a creamier consistency. Adjust the seasoning again if needed.
Now, stir in the broccoli florets and the heavy cream. Cover the pot and let it cook for 8 to 10 minutes until the broccoli is tender.
Remove the pot from heat and let it sit for a couple of minutes to cool slightly.
Finally, stir in the shredded cheddar cheese slowly, one handful at a time, until it’s fully melted and the soup is creamy and smooth. Taste and adjust the seasoning one last time if necessary.
Serve this comforting soup hot, and enjoy with some crusty bread or a light salad on the side!
Storing Suggestion
This creamy broccoli cheddar soup can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, consider freezing portions in freezer-safe containers or bags, where it will keep well for up to 3 months. Just be sure to cool the soup completely before storing!
Cooking Tips
If you want to enhance the flavors of your soup, consider adding a pinch of nutmeg to the cream. You can also swap some of the chicken broth for vegetable broth if you prefer a vegetarian version. For a bit of spice, add a dash of red pepper flakes while it simmers; it adds a wonderful kick!
Serving Suggestions
This soup pairs beautifully with a side of crusty bread for dipping or a fresh green salad to cut through the creaminess. A sprinkle of fresh parsley on top adds a lovely color and freshness. For drinks, try pairing it with a light white wine or sparkling water with lemon for a refreshing touch.
Ingredient Substitutions
If you’re out of russet potatoes, you could use Yukon gold potatoes or even cauliflower for a low-carb variant. Instead of heavy cream, you can substitute half-and-half, whole milk, or coconut milk for a lighter version. Make sure to adjust seasoning accordingly!
Seasonal Variations
During spring, you can add fresh peas and asparagus to the soup for a nice twist. In the fall, consider incorporating diced butternut squash for a touch of sweetness. Feel free to get creative with the vegetables based on what’s in season!
Allergen Information
This recipe contains common allergens such as dairy and gluten. To make it gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. For a dairy-free version, substitute the heavy cream with coconut cream and use dairy-free cheese alternatives.
FAQ
Can I make this soup vegan?
Absolutely! To make this soup vegan, use plant-based butter, vegetable broth, and swap the heavy cream with coconut milk or a cashew cream. You can also use a vegan cheese substitute for the cheddar cheese.
How can I thicken the soup more?
If you want a thicker consistency, you can either mash more potatoes or add a cornstarch slurry (a mixture of cornstarch and water) towards the end of cooking. Make sure to stir it in well and let it simmer briefly until thickened.
Is this soup freezer-friendly?
Yes, this creamy broccoli cheddar soup freezes well! Just portion it into airtight containers or freezer bags, leaving some room for expansion, and freeze for up to 3 months. Thaw it in the refrigerator overnight before reheating.
How can I make this dish spicier?
If you like your soup with a bit of heat, consider adding diced jalapeños or red pepper flakes while sautéing the onions and garlic. You can adjust the level of heat based on your personal taste—nothing wrong with a little kick!
What can I serve with this soup?
This soup goes wonderfully with a side of garlic bread, a simple green salad, or some crunchy crackers. It’s a versatile dish that complements a variety of sides, making it a filling meal for lunch or dinner.
Is there a way to make this soup low-carb?
Yes! You can replace the potatoes with cauliflower, which will still lend a creamy texture to the soup. You can also skip the cheddar cheese or use less for fewer carbs while still getting that comforting flavor.
Creamy Broccoli Cheddar Soup
Ingredients
- 1/4 cup unsalted butter
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 3 1/2 cups chicken broth
- 2 cups russet potatoes, diced
- Kosher salt & black pepper to taste
- 5 cups broccoli florets, finely chopped
- 1/2 cup heavy whipping cream
- 8 oz sharp cheddar cheese, shredded (about 2 cups)
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Toss in the diced onion and stir until soft and translucent, about 2-3 minutes.
- Add the minced garlic and thyme, stirring for about 1 minute until fragrant.
- Sprinkle in the flour, whisking constantly until the mixture turns golden, around 1 minute.
- Gradually pour in the chicken broth, making sure to scrape up any bits stuck to the bottom of the pot.
- Stir in the diced potatoes, then season with salt and pepper. Bring the soup to a boil, reduce the heat, and let it simmer until the potatoes are tender, approximately 20 minutes.
- Once the potatoes are cooked, gently mash them with a wooden spoon for a thicker texture, adding salt and pepper as needed.
- Stir in the broccoli florets and heavy cream. Cover and cook for 8-10 minutes until the broccoli is soft.
- Take the pot off the heat and let it sit for a couple of minutes.
- Finally, stir in the shredded cheddar cheese, one handful at a time, until it's completely melted and the soup is smooth. Adjust seasoning if necessary.
- Serve hot and enjoy this comforting dish!
