There’s something magical about how a warm bowl of Broccoli Cheddar Soup can transform an ordinary day into pure comfort. This recipe combines tender broccoli, creamy cheddar, and a velvety base that feels like a cozy hug.
I discovered its charm on a freezing January evening, needing something hearty but quick—and it’s been my winter go-to ever since.
What sets this version apart is its simplicity. Fresh broccoli, sharp cheddar, and a handful of pantry staples come together beautifully. Sautéed onions add depth, and a hint of Dijon mustard brightens the richness. The best part? It’s ready in under 30 minutes, perfect for weeknights or when cravings hit.
Lately, Broccoli Cheddar Soup has been trending, with searches up 40%. Why? It’s wholesome, affordable, and endlessly customizable. Serve it with crusty bread—or in a sourdough bowl for extra indulgence—and savor every bite.
Why I Love This Recipe (And You Will Too):
- It’s a 30-minute lifesaver. Whenever I need something quick, this soup is my hero—hearty, delicious, and on the table in no time.
- A kid-friendly win. Even picky eaters can’t resist the cheesy, creamy goodness. My niece once declared, “This tastes better than pizza!”
- Perfect for meal prep. It reheats beautifully, and I’ve even frozen it for busy weeks. The flavor only gets better!
- Packed with hidden veggies. Broccoli takes center stage, making it an easy way to sneak in extra greens.
Broccoli Cheddar Soup Recipe
Equipment
- Large Pot
- Wooden Spoon
- Measuring Spoons
- Knife
- Can Opener
- Ladle
Ingredients
- 1/4 cup butter
- 1/2 medium chopped onion
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups low-sodium chicken stock or broth
- 1/2 lb broccoli (about 3 cups), chopped into bite size pieces
- 1 cup carrot julienned
- 1/8 teaspoon nutmeg
- 8 ounces grated sharp cheddar cheese (2 cups)
- salt and pepper
Instructions
- Melt butter in a pot and sauté onions until soft.
- Sprinkle flour over the onions and cook, stirring, for 1-2 minutes.
- Whisk in half & half and chicken stock. Bring to a boil, then reduce heat to medium.
- Add broccoli and carrots, cooking on medium-low for 20-25 minutes until tender.
- Season with salt and pepper to taste.
- For a smoother soup, blend 1 cup of it and stir back into the pot.
- Lower the heat and stir in cheese, ensuring the soup doesn’t overheat to avoid graininess.
- Add nutmeg if desired and serve with crusty bread.
