Broccoli Cheddar Soup

Craving soup? Get your pot ready and make the most delicious, comforting broccoli cheddar soup ever. It’s easier than you think!

Craving something warm and comforting? Look no further than this delicious broccoli cheddar soup recipe!

This creamy, cheesy delight is sure to hit the spot in a big way. With its perfect blend of savoury ingredients and subtle hints of sweetness, you’ll be glad you gave it a try.

Not only is it packed with flavor and incredibly satisfying, but it’s also a breeze to make – perfect if your time is limited or you just want something that tastes like you’ve been cooking all day!

So get ready to dive into what’s sure to become one of your favourite comfort food recipes with our broccoli cheese soup!

Why You Will LOVE This Cheese Soup Recipe

• This recipe is delightfully simple and can be whipped up in no time at all.
• This creamy broccoli and cheddar soup surpasses the offerings of any diner or coffee shop you’ve ever experienced – including Panera broccoli cheddar soup!
• If you need to prepare a large batch, feel free to double this recipe.
• A delightful soup perfect for the autumn season.
• Assembling everything will only require a mere 15 minutes.
• This soup is a rich source of vitamins and minerals, making it both delicious and nutritious.
• With its creamy texture and delicious cheesy flavor, this soup is sure to satisfy any comfort food craving.
• It’s also a great way to use up any leftover broccoli you may have in the fridge. Waste not, want not!

Tips for Making the BEST Broccoli Cheddar Soup

• Grate the cheese yourself. Pre-shredded cheese often contains additives that prevent it from melting smoothly and can affect the texture of your soup.
• Use sharp cheddar cheese for maximum flavor. Mild cheddar may not provide enough taste to stand up against the other ingredients in the soup.
• Add a splash of white wine or lemon juice to enhance the flavor of the soup. These acidic elements can help balance out the richness of the cheese and add a subtle tang to the soup.
• Feel free to customize your broccoli cheddar soup by adding other vegetables such as cauliflower. You can also add in cooked chicken, bacon, or ham for a heartier soup.
• Use homemade chicken or vegetable broth for the best flavor. If using store-bought broth, opt for low-sodium options to control the saltiness of your soup.
• Whisk continuously when adding in the flour, and later on, the cheese, to prevent clumping and ensure a smooth, creamy texture.

How to Store Leftover Broccoli Cheddar Soup

Before storing your leftover cheddar broccoli soup, it is important to let it cool down first. This will prevent any excess heat from causing condensation in the container, which can lead to spoilage. Once cooled, store your soup in an airtight container; glass or plastic containers with tight-fitting lids are good options.

Portion out the soup if you have a large amount to store. This will make it easier to reheat only the amount you need in the future.

Label your container with the date and contents so you can easily keep track of how long it has been stored for.

Place your soup in the refrigerator within two hours of cooking it. Bacteria can grow rapidly at room temperature, so it is important to refrigerate leftovers as soon as possible.

Store your leftover soup in the refrigerator for up to three to four days. After this time, it is best to discard any remaining soup as it may no longer be safe to eat.

Do need freeze cream based soups, like broccoli cheddar soup, as the dairy may separate when thawed and reheated. If you do decide to freeze your leftover soup, it is best to consume it within one to two months.

To reheat your soup, only do it on the stove-top over low heat in order to preserve the creamy smooth consistency. Using the microwave or high heat can result in the soup separating.

Kitchen Tools for Making Soup

• Cutting board
• Knife
• Large Pot
• Spoon

About the Ingredients for Broccoli Cheddar Soup

Onion – Adds subtle flavour to the soup, only skip if necessary.

Roux – The base of this soup is a simple roux of butter and flour. You can use olive oil in place of the butter if you like.

Seasoning – This soup is seasoned simply with garlic powder, salt, black pepper, and a little paprika. You will want to adjust the salt to taste as different broths may have more or less salt.

Broth – You can also use chicken broth for a bit of umami. Low sodium broth is your best bet, as regular broth is generally quite salty.

Broccoli – Use fresh broccoli florets for the best results, making sure to chop the stems into small, bite-size pieces. You can substitute with a bag of frozen broccoli without adjusting the cook time.

Cheese – Shred your own cheese instead of using packaged shredded cheese. Pre-shredded cheese doesn’t have the best flavour nor does it melt as nicely.

Milk & Cream – I used a cup of heavy cream and a cup of milk, you can also simply use 2 cups of half and half. For a thinner consistency use all milk. For a Keto diet friendly soup, use 2 cups of heavy cream.

Carrots – Carrots give the soup a bit of body and sweetness. This is an optional ingredient, so feel free to omit if not to your taste.

Looking for More Tasty Soup Recipes?

Check out more of my favourite tasty soups!

A delicious, healthy soup perfect for chilly fall days. This easy apple butternut squash soup recipe is perfect for Thanksgiving dinner!

This easy roasted tomato soup recipe is healthy, hearty, and delicious – plus, it’s affordable and simple to make! It’s naturally vegan too!

Looking for a delicious and easy to make Fresh Pea Soup Recipe? This creamy soup can be made in the Instant Pot or on the stove top.

How to Make Broccoli Cheddar Soup

Yields: 4 Servings | Prep Time: 15 Minutes | Cook Time: 40 Minutes

Ingredients:

• 1/2 cup yellow onion, chopped
• 4 tablespoons butter
• 5 tablespoons flour
• 1 teaspoon garlic powder
• 3 cups low-sodium vegetable broth
• 3 cups broccoli, chopped
• 3 cups cheddar cheese, shredded
• 1 cup heavy cream
• 1 cup milk
• 1 cup carrots, grated  (2 carrots)
• 3 teaspoons salt (this will be less if you do not use low-sodium vegetable broth)
• 1 teaspoon paprika
• 1 teaspoon pepper

Directions:

1. In a large pot over medium heat add your onion and butter. Cook for 5 minutes or until the onions are translucent.

2. Add in the flour and garlic powder to make your roux. Continually stir for 3 minutes.

3. Add in the vegetable broth and mix until the lumps are gone for 2-3 minutes.

4. Add in the broccoli, cheddar cheese, heavy cream, milk, carrots, salt, paprika, and pepper. Stir until thoroughly combined.

5. Simmer on low for 30 minutes. Stir occasionally, then serve immediately.

Can You Make This Soup in an Instant Pot or Slow Cooker?

Yes! The directions are also included in the printable recipe card notes for your convenience.

Instant Pot Directions:

Using the saute setting, cook the butter and onion until the onions are translucent.

Add in the flour and garlic powder to make your roux. Continually stir for 3 minutes.

Add in the vegetable broth and mix until the lumps are gone for 2-3 minutes.

Add in the broccoli, carrots, salt, paprika, and pepper.

Secure lid and set valve to the sealing position.  Set on Manual/Pressure cook on high for 5 minutes.

Allow the pressure to release naturally, then stir in the cheese, heavy cream, and milk until thoroughly combined, and cheese is melted.

Serve immediately.

Slow Cooker Directions:

Add flour, garlic powder, paprika, and pepper to the slow cooker. Pour in the vegetable broth, a little at a time, whisking until there are no lumps.

Then add the onion, broccoli and carrots. Stir together to combine.

Cover and cook on low for 6-8 hours, or high for 3-4 hours.

30 minutes prior to serving add the cheese, heavy cream, and milk. Stir well then cover and continue cooking until the cheese is melted.

Stir together well until thoroughly combined, then season with salt to taste.

Serve immediately.