Save My neighbor showed up one rainy November afternoon with a container of this soup, still warm. I ate it standing by the stove, straight from the bowl, and didn't stop until it was gone. That weekend, I called her for the recipe, scribbled it on a grocery receipt, and have been making it ever since. It's become my go-to whenever the weather turns cold or I need something that feels like a hug in a bowl.
I made this for my book club last winter, doubling the batch and serving it in mismatched mugs. We ended up talking more about the soup than the book. Someone asked if I'd catered it, and I just laughed. Now it's the only thing they ask me to bring, and I'm not even mad about it.
Ingredients
- Broccoli florets: The star of the show, about one large head chopped into bite-sized pieces so they cook evenly and give you those tender, melt-in-your-mouth bites.
- Carrots: Julienned or shredded carrots add a touch of natural sweetness and a pop of color that makes the soup look as good as it tastes.
- Onion: Finely chopped so it melts into the base, adding a subtle savory backbone without overpowering the other flavors.
- Garlic: Two cloves minced bring warmth and a fragrant depth that fills your kitchen the moment they hit the butter.
- Sharp cheddar cheese: Grate it yourself for the creamiest melt, pre-shredded cheese has coatings that can make your soup grainy.
- Whole milk and heavy cream: This duo creates that luxurious, velvety texture that makes every spoonful feel indulgent.
- Unsalted butter: The foundation for your roux, giving the soup body and a silky richness.
- Vegetable broth: Use a good quality broth because it's the liquid base and you'll taste it in every bite.
- All-purpose flour: Whisked into the butter to thicken the soup and give it that classic creamy consistency.
- Salt, black pepper, paprika, and nutmeg: Simple seasonings that enhance without competing, the nutmeg adds a subtle warmth that's barely there but makes all the difference.
Instructions
- Start with the aromatics:
- Melt the butter in a large pot over medium heat, then add the chopped onion and cook until it's soft and translucent, about 4 minutes. Stir in the garlic and let it cook for another minute until your kitchen smells amazing.
- Build the roux:
- Sprinkle the flour over the onions and stir constantly for 2 minutes, letting it cook out the raw flour taste and turn into a pale golden paste. This is what will thicken your soup and give it body.
- Add the broth:
- Gradually whisk in the vegetable broth, making sure to break up any lumps as you go. Keep whisking until the mixture is smooth and starts to thicken slightly.
- Simmer the vegetables:
- Toss in the broccoli and carrots, bring everything to a gentle simmer, and cook uncovered for 15 to 20 minutes until the vegetables are fork-tender. Don't rush this step, it's where the flavors start to come together.
- Stir in the dairy:
- Reduce the heat to low and pour in the milk and heavy cream, stirring gently. Heat it through but don't let it boil or the dairy can break and turn grainy.
- Melt in the cheese:
- Add the grated cheddar one handful at a time, stirring after each addition until it's completely melted and the soup is smooth and glossy. Patience here makes all the difference.
- Season and blend:
- Stir in the salt, pepper, paprika, and nutmeg, then taste and adjust. If you like a smoother soup, use an immersion blender to partially puree it, leaving some chunks for texture.
- Serve hot:
- Ladle into bowls and serve immediately with crusty bread for dipping. The soup thickens as it sits, so add a splash of broth or milk if reheating leftovers.
Save The first time I made this for my kids, they didn't even complain about the broccoli. They just asked for seconds, then thirds, and suddenly I had a way to get vegetables into them without a fight. It's been on our weekly rotation ever since, and now they request it by name.
Making It Your Own
This soup is incredibly adaptable once you've made it a few times. Swap half the broccoli for cauliflower if you want a milder flavor, or stir in a few dashes of hot sauce if you like a little heat. I've even added crispy bacon bits on top when I'm feeling indulgent, and no one has ever complained. The base recipe is solid, but don't be afraid to make it yours.
Storing and Reheating
Leftovers keep beautifully in the fridge for up to four days in an airtight container. When you reheat it, do it gently over low heat and add a splash of milk or broth to loosen it up, since it thickens as it sits. I've never had luck freezing it because the dairy can separate, but honestly it never lasts long enough in my house to need freezing anyway.
Serving Suggestions
This soup shines on its own, but it loves company. Serve it with a thick slice of sourdough, a simple green salad, or even alongside a grilled cheese sandwich for the ultimate comfort meal. I like to sprinkle extra shredded cheddar and a little black pepper on top just before serving, and sometimes I'll add a handful of croutons for crunch.
- A crisp Chardonnay pairs beautifully if you're serving it for guests.
- For a lighter option, sparkling water with lemon cuts through the richness perfectly.
- Don't skip the crusty bread, it's non-negotiable in my kitchen.
Save This soup has become one of those recipes I make without thinking, the kind that feels like home no matter where I am. I hope it does the same for you.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, you can prepare this soup up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop over low heat, stirring occasionally to prevent the cheese from separating.
- → How can I make this soup thicker?
To thicken the soup, add an extra tablespoon of flour to the roux, or simmer it uncovered for a few additional minutes to reduce the liquid. You can also blend more of the vegetables for a creamier, thicker consistency.
- → Can I freeze broccoli cheddar soup?
Freezing is not recommended as dairy-based soups can separate and become grainy when thawed. If you must freeze it, do so before adding the cheese and cream, then stir those in fresh when reheating.
- → What type of cheddar works best?
Sharp or extra-sharp cheddar provides the best flavor and melts smoothly. Avoid pre-shredded cheese as it contains anti-caking agents that can make the soup grainy. Grate a block of quality cheddar for optimal results.
- → How do I prevent the soup from curdling?
Keep the heat on low after adding the milk and cream, and never let the soup boil once dairy is added. Add the cheese gradually while stirring constantly, and remove from heat if it starts to bubble too vigorously.
- → Can I add other vegetables to this soup?
Absolutely! Cauliflower, celery, and potatoes work wonderfully. Add them with the broccoli and adjust cooking time as needed to ensure all vegetables are tender before adding the dairy ingredients.