This Broccoli Cheddar Soup comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! So, let’s get started and dive into a bowl of pure comfort!
Ingredients Breakdown
Here’s what you’ll need for this delicious Broccoli Cheddar Soup:
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Pinch of cayenne pepper
- ¼ cup all-purpose flour
- 2 cups vegetable stock or chicken stock
- 2 cups half-and-half
- 3 cups broccoli florets and tender stems, chopped into bite-sized pieces
- 2 medium or 3 small carrots, shredded
- 8 ounces sharp cheddar cheese, shredded
- Kosher salt and black pepper, to taste
Now that we have our ingredients prepped, let’s get cooking!
Let’s Get Cooking!
Step 1: Sauté the Aromatics
Melt the butter in a large soup pot over medium heat (let me just say, the smell of butter melting is one of my favorites!). Once it’s nice and bubbly, around 1-2 minutes, add the diced onion. Sauté for about 5-7 minutes, or until it’s nice and soft, translucent, and ready to meld with the other flavors. Now, toss in that minced garlic, smoked paprika, garlic powder, and a pinch of cayenne pepper. Cook this wonderful goodness for an additional 30 seconds, stirring frequently until fragrant. Seriously, your kitchen is about to smell amazing!
Step 2: Create a Roux
Next up, sprinkle in the flour and cook, stirring frequently, for about 1-2 minutes. This is called a roux, and it’s the secret to giving our soup that nice, thick texture, cook it until lightly golden and you don’t see any raw floury bits.
Step 3: Add Liquid Ingredients
Now, time to add the vegetable or chicken stock (whatever you have!) and the half-and-half. Increase the heat to medium-high and bring it to a gentle boil. As it heats up, don’t forget to scrape the yummy bits off the bottom of the pot, those are flavor gold! Once it comes to a simmer, reduce the heat to medium-low and add in your chopped broccoli and shredded carrots. Partially cover the pot and let it simmer for 15-20 minutes, stirring occasionally until the broccoli and carrots are tender, you want them soft, but not mushy!
Step 4: Cheese It Up!
Remove the pot from the heat and stir in the shredded sharp cheddar cheese a handful at a time. Watch it melt into the soup, creating a creamy masterpiece! Adjust seasoning with a couple pinches of salt and pepper to taste. Feel free to indulge a bit more if you want to! Serve it up hot with a big slice of crusty bread for dipping, yum!
If you loved this Broccoli Cheddar Soup, be sure to check out my Marry Me Soup or my Cheddar Garlic Herb Potato Soup! They’re all packed with comforting flavors and are perfect for busy weeknights!
Why This Broccoli Cheddar Soup Works
Quick & Easy
This soup comes together in under 30 minutes, making it an ideal choice for busy weeknights. You literally just sauté, stir, and simmer!
One Pot Miracle
Everything cooks in one pot, which means minimal cleanup afterward. And who doesn’t love that after a long day? Just wash one pot, and you’re done!
Budget-Friendly
Using everyday ingredients that are super affordable makes this recipe ideal for any budget. Plus, if you have leftover veggies in your fridge, toss those in! No waste here!
Comfort Food
This soup is loaded with tons of flavor and that familiar cheesy comfort we all crave. It just feels like a warm hug in a bowl!
Customizable
You can get creative! Add in some cooked chicken, use different vegetables, or swap the cheese to a lactose-free version. It’s as flexible as your imagination!
Serving and Storage Tips
How to Serve This Broccoli Cheddar Soup
Serve your soup hot, drizzled with a bit more shredded cheese on top (because you can never have too much cheese), and maybe even a sprinkle of fresh herbs, like parsley or chives, if you’re feeling fancy. What about those crispy croutons? Yes, please!
Storage
This soup keeps well in the fridge for up to 4 days. Make sure to let it cool before transferring it to an airtight container. You can enjoy it for lunch or dinner, making it a fantastic make-ahead meal!
Reheating Instructions
When it’s time to reheat, just warm it on the stovetop over medium heat, stirring occasionally. You might need to add a splash of stock or water to get it back to that perfect creamy consistency.
Freezer Friendly
Yes, my friends, this soup is also freezer friendly! Just let it cool completely, then pour it into a freezer-safe container. It’ll keep well for up to 3 months. Thaw in the fridge overnight and reheat as mentioned above.
And there you have it, my lovingly crafted Broccoli Cheddar Soup, ready to join your list of family favorites! You won’t just feed your loved ones; you’ll temper the chaos of life with this comforting bowl of warmth. Don’t be surprised if it becomes your new go-to recipe!
Here’s the scoop: food is more than just fuel. It’s about bringing loved ones together and creating memories in the kitchen. So grab that pot, and let’s make some soup together!
Bon appétit! And for more recipes, follow us on Pinterest.
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Easy Broccoli Cheddar Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy Broccoli Cheddar Soup comes together in about 30 minutes, made all in one pot for a quick weeknight dinner that your family will love!
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Pinch of cayenne pepper
- ¼ cup all-purpose flour
- 2 cups vegetable stock or chicken stock
- 2 cups half-and-half
- 3 cups broccoli florets and tender stems, chopped into bite-sized pieces
- 2 medium or 3 small carrots, shredded
- 8 ounces sharp cheddar cheese, shredded
- Kosher salt and black pepper, to taste
Instructions
- Melt the butter in a large soup pot over medium heat. Once bubbly, add the diced onion and sauté for 5-7 minutes until soft and translucent.
- Add the minced garlic, smoked paprika, garlic powder, and cayenne pepper. Cook for an additional 30 seconds until fragrant.
- Sprinkle in the flour and cook for 1-2 minutes to create a roux.
- Add the vegetable or chicken stock and half-and-half, bringing to a gentle boil while scraping the bottom of the pot.
- Once simmering, reduce heat to medium-low and add the chopped broccoli and shredded carrots, cooking for 15-20 minutes until tender.
- Remove from heat and stir in the shredded cheddar cheese until melted. Adjust seasoning with salt and pepper to taste. Serve hot.
Notes
Serve with crusty bread for dipping. This soup can be refrigerated for up to 4 days and is freezer friendly for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg