Broccoli Cheddar Soup Creamy

Broccoli cheddar soup is my go-to answer when I want something soothing and hearty that still feels a little indulgent. Creamy cheese, perfectly tender broccoli, and a rich savory broth come together in a cozy bowl that warms you from the inside out. It is the kind of dinner that comes together fast but sits high on any comfort food list.

I remember making this for my college roommates with store-brand cheese and whatever day-old bread we had. We devoured every last spoonful and it instantly became one of our favorite winter rituals.

Gather Your Ingredients

• Unsalted butter: brings out richness and gives a lovely smooth base Choose a good quality butter for best flavor
• Yellow onion, diced small: boosts sweetness and aroma Pick firm onions without soft spots
• Garlic powder: ensures easy and even flavor If using fresh garlic, mince it well to avoid bitter bits
• Kosher salt: seasons the soup gently without being overwhelming
• Freshly ground black pepper: adds depth and just a hint of gentle heat
• All-purpose flour: thickens the soup Use unbleached for a cleaner taste
• Broccoli florets, cut small: cook fast and blend well into the soup Look for dark green tight heads with no yellowing
• Half-and-half: provides creaminess without being too heavy Choose a well-shaken carton with the freshest date
• Low-sodium chicken broth: makes the soup savory but not too salty Homemade broth gives the richest flavor if possible
• Grated carrot: adds a touch of sweetness and bright color Pick medium carrots that feel firm without splits
• Dijon mustard: offers tang and balance to the richness Go for traditional Dijon, not the sweet or grainy type
• Mild yellow cheddar cheese: melts smoothly and provides that signature taste Always grate your own cheese at home for smooth melting
• Homemade croutons (optional): perfect for crunchy garnish Use any bread you like, stale works great

How to Make It

Melt and Sauté:

Melt the unsalted butter in a large heavy-bottomed pot over medium heat Add in the diced onion garlic powder kosher salt and black pepper Stir well and let the onions cook slowly for about two to three minutes until they look soft and translucent This is the part where your kitchen starts to smell incredible

Make a Roux:

Sprinkle the flour evenly over the softened onions Stir constantly letting it cook for one to two minutes until you see a pale golden paste form This step thickens the soup and gives that classic velvety finish do not rush this part

Simmer Vegetables:

Add in the chopped broccoli florets half-and-half chicken broth grated carrot and Dijon mustard Stir everything together and turn up the heat until the mixture comes to a gentle boil Once boiling reduce to a steady simmer Cook for about five minutes stirring from time to time until the broccoli is tender but not mushy

Melt the Cheese:

Turn off the heat and keep stirring as you sprinkle in the shredded cheddar cheese Add it a handful at a time waiting for each bit to melt before the next This takes patience but makes sure your soup stays smooth and creamy No gloopy cheese here

Serve and Garnish:

Ladle the soup into bowls and top with more grated cheddar and plenty of crunchy croutons if you have them Eat it hot Enjoy every cheesy bite

The sharpness of real cheddar always makes me smile I remember my mom claiming the best part was scraping the last bits of cheese from the pot When we make this together now we still fight over who gets to clean the pan

Flavor Boosters

Balances creamy richness with bright veggie flavors Shred your own cheese for the smoothest melting Simmer rather than boil for the creamiest texture A splash of lemon juice at the end brightens the flavors

Serving Suggestions

This soup loves a crusty slice of good bread or a pile of crisp croutons Sprinkle on extra cheddar for max cheesiness or add a dash of hot sauce for zing Sometimes I serve it poured over baked potatoes for an ultra-comfort food twist

Creative Twists

No half-and-half Replace with equal parts whole milk and a splash of cream or even use evaporated milk for extra richness Prefer it vegetarian Swap the chicken broth for vegetable broth and use your favorite plant-based cheddar If you love extra veggies stir in diced potatoes or celery with the broccoli When broccoli is in peak season use fresh for best flavor Off season frozen broccoli works wonderfully and can be added straight from the freezer For springtime try a little chopped asparagus or baby spinach stirred in right at the end Make a double batch and let cool completely before freezing Store in portions so you can thaw just what you need When reheating add a little extra broth and cheese to bring back the creamy texture

I have seen friends who claimed to dislike broccoli suddenly take seconds after tasting this soup It is a staple at chilly family gatherings one of those recipes that makes everyone gather around the stove

Common Questions About This Recipe

→ How can I make this soup vegetarian?

Swap chicken broth for vegetable broth to keep flavors rich while staying plant-based.

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Add it directly to the pot, adjusting cook time as needed.

→ What cheese works best for this soup?

Mild or sharp yellow cheddar melts smoothly and offers robust flavor. Mix in a bit of white cheddar for variety.

→ How can I make the soup thicker?

Increase flour in the roux or simmer soup longer. You can also blend part of the soup for a thicker texture.

→ Are croutons necessary as garnish?

Croutons add texture but are optional. Try a sprinkle of extra cheddar or fresh herbs instead.