Broccoli Cheddar Soup has quickly become one of my favorite weeknight meals because it’s fast, comforting, and packed with flavor. I love how simple it is to throw together with ingredients I usually already have in the fridge. Plus, it’s a great way to sneak some veggies into a creamy, cheesy soup that feels indulgent but still has a homemade, wholesome vibe! It's definitely a favorite in my kitchen year-round.
Why You’ll Love Broccoli Cheddar Soup
- Quick & Easy: With just 10 minutes of prep and 25 minutes of cooking, this soup comes together in about half an hour.
- One Pot Wonder: Fewer dishes to clean makes this recipe even more appealing, especially on busy nights.
- Vegetarian Option: Use vegetable broth to make this a great meatless meal.
- Customizable: You can easily adjust the consistency or add in extra veggies if you want to switch things up.
Ingredients & Substitutions
To make this recipe, you'll need broccoli, carrots, potato, butter, garlic, vegetable or chicken broth, heavy cream, cheddar cheese, salt, and black pepper.
How to make the best broccoli cheddar soup
In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for a few minutes until fragrant. Pour in the heavy cream and bring to a simmer.
Then, add the vegetable or chicken broth and bring to a simmer.
Add the chopped broccoli, potato and grated carrot to the pot. Cook for about 25-30 minutes, or until the broccoli is tender.
Stir in the shredded cheddar cheese until melted and well combined. Season with salt and pepper to taste.
Serve hot, garnished with extra shredded cheese if desired. Enjoy your delicious broccoli cheddar soup! I love serving mine in a bread bowl.
Expert Tips
- Grate your own cheddar: Pre-shredded cheese doesn’t melt as smoothly due to added preservatives, so grab a block of cheddar and grate it yourself for the best results.
- Don’t overcook the broccoli: If you want the broccoli to keep its bright green color and a bit of bite, avoid overcooking. Simmer just until tender.
- Cheese after heat: Turn off the heat before adding the cheese to prevent it from getting grainy. Stir it in slowly while the soup is still warm for a smooth, creamy texture.
- Adjust the thickness: If the soup feels too thick, add a little more broth or cream to reach your preferred consistency. If it’s too thin, let it simmer uncovered to thicken.
- Blending options: For a smoother soup, use an immersion blender to puree part or all of the soup. For a chunkier texture, leave it as is.
Serving Suggestions
As I mentioned above, I love serving this soup in a bread bowl, but there are a lot of variations you can add to the soup to customize it to your liking too.
- Spicy Kick: Add a pinch of cayenne or red pepper flakes if you like a little heat.
- Bacon: Crumble some crispy bacon on top for an extra smoky flavor.
- More Veggies: Add chopped cauliflower or spinach to boost the veggie content even more.
- Dairy-Free: Swap the heavy cream for coconut milk and use a dairy-free cheese alternative.
Storage and Reheating
- Storage: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well! Just be sure to leave out the cheese when freezing and stir it in when reheating for the best texture. Freeze in airtight containers or ziplock bags for up to 3 months.
- Reheating: Warm the soup in a pot over low heat, stirring occasionally. Add a splash of broth or water if it’s too thick after refrigerating or freezing.
Broccoli Cheddar Soup
Ingredients
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 head broccoli chopped
- 1 carrot grated
- 1 potato diced
- 1 cup heavy cream
- 2.5 cups vegetable broth substitute chicken broth
- 1 cup cheddar cheese shredded
- 1 teaspoon salt
- ⅓ teaspoon black pepper adjust to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for a few minutes until fragrant.
- Pour in the heavy cream and bring to a simmer. Add the vegetable or chicken broth and bring to a simmer.
- Add the chopped broccoli, potato and grated carrot to the pot. Cook for about 25-30 minutes, or until the broccoli is tender.
- Stir in the shredded cheddar cheese until melted and well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with extra shredded cheese if desired. Enjoy your delicious broccoli cheddar soup!
Notes
- Pre-shredded cheese doesn’t melt as smoothly due to added preservatives, so grab a block of cheddar and grate it yourself for the best results.
- If you want the broccoli to keep its bright green color and a bit of bite, avoid overcooking. Simmer just until tender.
- Turn off the heat before adding the cheese to prevent it from getting grainy. Stir it in slowly while the soup is still warm for a smooth, creamy texture.
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