Rich and Creamy Broccoli Cheddar Soup

Rich and Creamy Broccoli Cheddar Soup

4.02 from 101 votes

Indulge in the ultimate creamy comfort food. This thick, velvety Broccoli Cheddar Soup is packed with tender broccoli florets and sharp melted cheddar cheese. It is incredibly filling, wildly flavorful, and comes together in just 30 minutes for a perfect weeknight dinner!

Servings 4 people

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 28 minutes mins

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Ingredients

  

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• 1/4 cup Unsalted butter (half a stick)
• 1 medium Yellow onion (finely chopped)
• 2 cloves Garlic (minced)
• 1/4 cup All-purpose flour (to thicken the soup)
• 2 cups Chicken broth (or vegetable broth)
• 2 cups Half-and-half (or a mix of milk and heavy cream)
• 4 cups Broccoli florets (chopped into small, bite-sized pieces)
• 1 cup Carrots (grated or julienned)
• 8 oz Sharp cheddar cheese (about 2 cups, freshly grated)
• 1 tsp Salt (or to taste)
• 1/2 tsp Black pepper (freshly ground)
• 1/4 tsp Paprika (optional, for depth of flavor)

Instructions

 

• Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
• Sprinkle the flour over the butter and onion mixture. Whisk constantly for 1 minute to cook the flour and create a roux (the thickening base).
• Gradually pour in the chicken broth and half-and-half, whisking continuously to ensure there are no lumps. Bring the liquid to a gentle simmer.
• Stir in the chopped broccoli and grated carrots. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the broccoli is very tender.
• Remove the pot from the heat. This is crucial so the cheese doesn't separate!
• Gradually add the grated sharp cheddar cheese a handful at a time, stirring gently until it is completely melted into a smooth, velvety consistency.
• Season the soup with salt, black pepper, and paprika. Taste and adjust if needed. Serve hot, preferably in a bread bowl or with crusty bread on the side!

Nutrition

Calories: 585kcalCarbohydrates: 25gProtein: 22gFat: 45gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 132mgSodium: 1517mgPotassium: 679mgFiber: 4gSugar: 10gVitamin A: 7330IUVitamin C: 87mgCalcium: 604mgIron: 1mg

Calories: 585kcal

Meal Type: Lunch, Main Course, Soup

Cuisine: American

Keyword: broccoli cheddar soup, creamy broccoli soup, quick dinner

Cooking Method: Boiled, simmering

Time: <30 Min

Level: Easy

Tried this recipe?Mention @coolinarco or tag #coolinarco!

A Thick and Creamy Masterpiece

When you are craving something incredibly rich, thick, and satisfying, this hearty bowl hits the spot. It perfectly bridges the gap between getting your daily vegetables and indulging in pure comfort, easily securing its status on any list of the top 10 best soup recipes ever. For another vibrant, veggie-forward bowl with a beautiful creamy texture, do not miss our delicious Green Pea Soup.

Why This Ranks Among the Top 10 Best Soup Recipes Ever

Thick, cheese-based soups have a massive following because they function beautifully as a filling, standalone meal. It is widely considered to be one of the top 10 best soup recipes ever because of its luxurious texture. Here is what makes it so special:

• The Perfect Roux: Starting with a classic butter and flour roux ensures the soup thickens beautifully and holds the heavy cream and cheese without separating.
• Sharp Cheese Flavor: Using a high-quality sharp cheddar cuts through the rich creaminess and adds a bold, savory punch that perfectly complements the earthy broccoli.
• Texture Balance: Finely chopping the broccoli leaves just enough texture to chew, so the soup remains velvety but not overly pureed like baby food.

Tips for Perfecting One of the Top 10 Best Soup Recipes Ever

• Grate Your Own Cheese: Never use pre-shredded cheese from a bag. Bagged cheese is coated in anti-caking agents (like cellulose) which will make your soup grainy instead of smooth. Always buy a block and grate it yourself!
• Remove from Heat Before Adding Cheese: If you boil the soup after adding the cheese, the dairy will curdle and separate, leaving you with a greasy, clumpy texture. Always take the pot off the stove first.
• Chop Small: Cut your broccoli florets into very small pieces. They will cook faster, integrate better into the creamy broth, and easily fit onto your spoon!