Broccoli and Cheddar Soup
This Broccoli and Cheddar Soup is the ultimate cozy comfort dish, combining tender broccoli and carrots with a rich, cheesy broth. Creamy, flavorful, and filling, this soup is perfect for chilly evenings or whenever you’re craving something hearty and delicious. Plus, it’s easy to make in just one pot! This recipe takes the classic broccoli cheddar combo to the next level with layers of flavor from the Cajun seasoning, dry mustard, and freshly grated cheddar cheese.
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Why You’ll Love Broccoli and Cheddar Soup
- Rich and Creamy: The combination of half and half and freshly shredded cheddar gives the soup a velvety texture.
- Full of Flavor: From Cajun seasoning to paprika, this soup is anything but bland.
- Easy One-Pot Meal: You can make this entire dish in one pot, making cleanup a breeze.
- Perfect for Leftovers: This soup reheats well, making it great for meal prep or enjoying the next day.
What You Need To Make Broccoli and Cheddar Soup
To make this cozy, cheesy soup, you’ll need simple pantry ingredients like flour, butter, and vegetable stock, along with fresh broccoli and carrots. For exact ingredient amounts, check the recipe card below!
Essential Ingredients:
- Butter
- Yellow onion
- Garlic
- All-purpose flour
- Vegetable stock
- Half and half
- Broccoli florets
- Carrots
- Better than Bouillon chicken base
- Paprika
- Cajun seasoning
- Garlic powder
- Dry mustard
- Freshly grated cheddar cheese
How To Make Broccoli and Cheddar Soup
1
Sauté the Onions and Garlic: In a large Dutch oven or pot, melt 1 tbsp of butter over medium heat. Add the diced onions and cook for 7-10 minutes, until softened and translucent. Add the minced garlic and cook for another minute.
2
Make the Roux: Add the remaining 4 tbsp of butter to the pot and let it melt. Once melted, whisk in the flour slowly, cooking for about 2 minutes to create a roux. Keep whisking to avoid lumps.
3
Add Liquids: Gradually pour in the vegetable stock and half and half, whisking constantly until the mixture is smooth and lump-free.
4
Add Vegetables and Seasonings: Stir in the Better than Bouillon chicken base, diced carrots, and broccoli florets. Follow with the seasonings: paprika, Cajun seasoning, garlic powder, dry mustard, and salt and pepper to taste.
5
Simmer: Reduce the heat to medium-low and let the soup simmer for 15-20 minutes, or until the broccoli and carrots are tender.
6
Blend the Soup: Use an immersion blender to blend the soup until it reaches your desired consistency. If it’s too thick, you can add more vegetable stock. Alternatively, you can transfer the soup to a blender in batches and blend.
7
Add the Cheese: Stir in the freshly grated cheddar cheese until it melts into the soup. Taste and adjust seasonings if needed.
8
Serve: Ladle the soup into bowls and top with extra cheese, green onions, and croutons for added crunch and flavor.
Commonly Asked Questions
Can I make this soup ahead of time?
Yes! This soup can be made ahead and stored in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a little more stock if it thickened too much.
Can I freeze this soup?
You can freeze broccoli and cheddar soup, but be aware that the dairy may separate slightly upon reheating. To freeze, let the soup cool completely, then store in an airtight container for up to 3 months. Thaw in the fridge and reheat on the stove.
What can I use instead of half and half?
If you don’t have half and half, you can use equal parts whole milk and heavy cream. Alternatively, for a lighter version, you can use just milk, but the soup will be less creamy.
How can I make this soup vegetarian?
To make this soup fully vegetarian, simply replace the chicken base with a vegetable base or bouillon.
Broccoli and Cheddar Soup
Ingredients
- 1 tbsp butter
- 1 yellow onion diced
- 1 tbsp garlic minced
- 4 tbsp butter
- ¼ cup all purpose flour
- 2 cups vegetable stock
- 2 cups half and half
- 1- 12 oz bag broccoli florets cut into bite size pieces
- 3 whole carrots peeled and diced
- 1 tsp Better than Bouillon chicken base
- 1 tsp paprika
- Salt and pepper to taste
- ½ tbsp Cajun seasoning
- 1 tsp garlic powder
- 1½ tsp dry mustard
- 1½ cup freshly grated cheddar cheese shredding your own melt better in the soup
Instructions
- Melt 1 tbsp of butter in a durch oven or big pot. Then add in onions on medium heat and let it cook for 7-10 minutes until softened.
- Add in the other ¼ cup of butter. Once it’s melted, whisk in the flour slowly. Cook for 2 minutes while whisking
- Slowly pour in your broth and half and half as your still whisking to break up any lumps.
- Once it’s all mixed together. Add in your chicken base, carrots and broccoli. Then follow with all of your seasonings. Reduce heat to medium/low and cook under broccoli and carrots are tender.
- Blend soup with either a hand held blender or you can pour it into a blender. Blend until desired consistency. Add more stock if it became too thick. Then readjust seasonings if needed as well.
- Lastly before serving, add in your cheese and let melt.
