Home Dinner Delights Broccoli Cheddar Soup

Broccoli Cheddar Soup

This soup is the epitome of comfort in a bowl, featuring tender florets of broccoli and sweet shredded carrots suspended in a velvety, rich cheese sauce. It balances the savory depth of chicken broth with the decadent creaminess of heavy whipping cream and sharp cheddar, creating a restaurant-quality meal right

Why You’ll Love This Recipe

Better Than Bakery Chains – This homemade version rivals famous bread-bowl soups found at Panera or other cafes, offering fresher ingredients and customizable consistency.
Foolproof Thickening – The simple roux method ensures a luscious, hearty texture without the risk of a thin, watery broth.
Quick Turnaround – From chopping block to dinner table in just 30 minutes, it is an ideal recipe for busy weeknights.
Vegetable Heavy – With three cups of broccoli and a cup of carrots, it’s a delicious way to sneak substantial vegetables into a meal, even for picky eaters.
Ultra-Creamy Texture – Using heavy whipping cream instead of milk creates a luxurious mouthfeel that makes the soup feel indulgent and satisfying.
Perfect for Leftovers – The flavors meld beautifully overnight, making it a fantastic option for meal-prepping work lunches.

Ingredients You’ll Need

The Vegetable Base

Broccoli (3 cups, chopped) – Cut into small, bite-sized florets to ensure they cook quickly and fit easily on a spoon.
Carrots (1 cup, shredded) – Shredded or matchstick carrots provide sweetness and color without needing a long cook time.
Yellow Onion (½ cup, diced) – Provides the aromatic savory foundation for the soup base.

The Liquid & Thickener

Chicken Broth (4 cups) – The primary liquid; adds savory depth that water cannot provide.
Heavy Whipping Cream (2 cups) – Essential for the rich, white-sauce finish; can be substituted with half-and-half for a lighter version.
Butter (4 tbsp) & Olive Oil (1 tsp) – The fats used to sauté the onions and create the roux.
All-Purpose Flour (¼ cup) – Mixed with the butter to create a roux, which thickens the soup naturally.

Flavor & Finish

Cheddar Cheese (3 cups, shredded) – Sharp or medium cheddar works best; shredding it yourself ensures the smoothest melt.
Chicken Bouillon Powder (1 tsp) – A flavor enhancer that boosts the “meaty” background notes of the soup.
Seasonings (Onion Powder, Garlic Powder, Salt, Black Pepper) – Dried spices that round out the flavor profile.

Step-by-Step Instructions

Step 1: Sauté Aromatics In a large soup pot or Dutch oven over medium heat, melt the butter with the olive oil. Once bubbling, add the diced yellow onion. Cook for 3–4 minutes, stirring frequently, until the onions are soft and translucent but not browned.

Step 2: Create the Roux Reduce the heat to low. Sprinkle the all-purpose flour over the butter and onions. Stir constantly for 2–3 minutes. This process cooks out the raw flour taste and creates a blonde roux paste that will thicken the soup later.

Step 3: Simmer the Vegetables Pour in the chicken broth slowly while whisking to dissolve the roux. Add the chicken bouillon powder, onion powder, garlic powder, salt, and pepper. Stir in the chopped broccoli and shredded carrots. Increase heat to bring the mixture to a boil, then reduce to a simmer and cook for 10–15 minutes until the broccoli is tender.

Step 4: Cream and Cheese Finish Crucial Step: Turn off the heat completely. Let the soup sit for 2–3 minutes to cool slightly. Stir in the heavy whipping cream. Then, add the shredded cheddar cheese a small handful at a time, stirring constantly between additions until fully melted and smooth.

Recipe Notes & Tips

Shred Your Own Cheese – Pre-shredded cheese is coated in cellulose to prevent clumping. This additive prevents the cheese from melting properly and creates a grainy texture. Buy a block and grate it fresh.
Temperature Control – Never add cheese to boiling soup. High heat causes the proteins in cheese to separate from the fat, resulting in a greasy, curdled mess. Always remove from heat first.
Broccoli Size – Cut your broccoli florets quite small. Large chunks are difficult to eat and take longer to cook. If using the stems, peel them and dice them finely.
Using Frozen Broccoli – If using frozen broccoli, thaw and drain it well before adding. Frozen broccoli releases more water than fresh, which can thin out your soup if not accounted for.
Salt Management – Chicken broth, bouillon, and cheddar cheese are all salty. Taste the soup before adding extra salt at the end to avoid over-seasoning.

Nutritional Information

Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Servings: 6 Servings
Calories: Approximately 600 kcal per serving (High fat content due to heavy cream and cheese)

Perfect Pairings

Sourdough Bread Bowl – The classic way to serve this soup; the hollowed-out bread soaks up the creamy broth.
Crusty Baguette – Sliced and toasted for dipping.
Crisp Green Salad – A light vinaigrette salad cuts through the heavy richness of the cheese and cream.
Saltines or Oyster Crackers – Provides a simple, salty crunch to contrast the soft vegetables.

Ideal Occasions

Chilly Winter Evenings – The ultimate warming meal for snow days or cold nights.
Casual Lunch Hosting – Impressive enough for guests but easy to make in a large batch.
Comfort Food Cravings – When you need a “hug in a bowl” after a long, stressful week.
Leftover Utilization – A great way to use up leftover raw broccoli or carrots in the fridge.

Storage & Serving Tips

Refrigeration – Store in an airtight container for up to 3–4 days. The soup will thicken significantly as it chills.
Reheating – Reheat on the stove on low heat, stirring frequently. Do not let it come to a hard boil, or the dairy may split. Add a splash of broth or milk if it is too thick.
Freezing – Freezing is generally not recommended for cream and cheese-based soups, as the texture can become grainy upon thawing. If you must freeze, do so before adding the cream and cheese, then add those fresh upon reheating.
Garnish – Top with extra shredded cheese, bacon crumbles, or croutons right before serving.

Creative Variations to Try

Velveeta Smoothness – For an ultra-smooth, retro texture, substitute half of the cheddar cheese with cubed Velveeta.
Spicy Kick – Add a pinch of cayenne pepper or a dash of hot sauce to the broth for a subtle background heat.
Potato Addition – Add a cup of diced Yukon Gold potatoes with the broccoli for an even heartier “Chowder” style soup.
Cauliflower Swap – Substitute half or all of the broccoli with cauliflower for a different flavor profile that still pairs perfectly with cheese.

Troubleshooting Common Issues

Grainy Soup – This usually happens if the cheese was added while the soup was boiling. To fix, you can try blending a portion of the soup, but prevention (low heat) is key.
Too Thin – If the soup isn’t thick enough, simulate a slurry by mixing 1 tbsp cornstarch with 1 tbsp cold water and stirring it into the soup (before adding cheese/cream).
Too Thick – Simply stir in extra chicken broth or milk ¼ cup at a time until the desired consistency is reached.
Bland Flavor – Broccoli needs salt to shine. If it tastes flat, add a pinch more salt or a squeeze of lemon juice to wake up the flavors.

Why This Recipe Works

This recipe relies on the classic French technique of a roux (fat + flour) to provide a stable, thickened base. By cooking the flour with the butter and onions first, you eliminate the raw flour taste. The chicken bouillon acts as an umami bomb, amplifying the savory notes of the cheddar cheese.

Technically, the success of this soup hinges on the emulsification of the cheese. Cheese is an emulsion of dairy fat and protein. High heat breaks this bond. By turning the heat off and adding the cream (which cools the mixture slightly) before the cheese, you create the perfect temperature environment for the cheese to melt into a glossy sauce rather than separating into oil and clumps.

Final Thoughts

Broccoli Cheddar Soup is a decadent treat that proves vegetables can be the star of a hearty meal. While it is high in calories due to the generous use of cream and cheese, the satisfaction it provides is unmatched. It’s a reliable, delicious recipe that delivers consistent results, perfect for those nights when you want rich, homemade comfort food without spending hours at the stove. For a lighter version, swap the heavy cream for milk, but for the full experience, embrace the richness!