Transform a most popular vegetable into creamy, cheesy comfort food with this quick and easy recipe that even kids will devour!
Broccoli is one of the most popular vegetables in America. And it’s not even native to this continent! Its roots are in the Mediterranean region, and we have Italian immigrants to thank—or blame, as your kids might say—for bringing it here in the early 20th century.
I love broccoli’s mild, earthy, and slightly sweet flavors, so I routinely steam, sauté, or stir-fry it in all kinds of dishes. But I understand how difficult it can be to get kids to eat anything called a vegetable. This broccoli cheddar soup recipe transforms those little florets into a creamy, cheesy comfort food that effectively conceals its veggie-rich ingredients!
Plus, this recipe takes barely more than half an hour to prepare. Whether you’re looking to sneak more veggies into your little one’s diet, trying to use up what’s aging in your fridge’s crisper, or simply craving a hearty and heartwarming bowlful, this dish really delivers!
Tips for soup variety
- Swap half-and-half for heavy cream to make a thicker, richer soup.
- Add diced jalapeños, red chilis, or chili flakes for a spicy kick.
- Stir in a teaspoon of Dijon mustard with the vegetables for a bright, tangy flavor boost.
- Fry bacon in the stockpot first, cook the garlic and onions in its rendered fat, and add the crumbled bacon back in with the cheese for a savory, meaty version.
- Replace broccoli with cauliflower florets and add cubed potatoes for a hearty, cheesy chowder.
- Stir in fresh baby spinach or kale near the end of cooking for added greens and nutrition.
- Use sharp white cheddar or a mix of cheddar and Gruyère for complex, nutty depth.
- For a vegetarian soup, substitute vegetable stock for chicken stock with equally tasty results.
How do I store leftovers?
Let your broccoli cheddar soup cool completely before storing, but don’t leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this soup for up to 3 months in freezer-safe containers or resealable bags with as much air removed as possible—but note that the dairy may separate and the texture may become grainy. Thaw overnight in the fridge. Reheat gently on the stovetop over medium-low heat or in the microwave in short bursts, stirring frequently, until piping hot throughout.
Serving suggestions
Serve broccoli cheddar soup alongside other comforting dishes. Learning How To Make A Perfect Grilled Cheese Sandwich sets you up for a lovely soup and sandwich combo. This soup also pairs beautifully with the vibrant flavors and textures in a Winter Salad or the rich savoriness of this Loaded Baked Potato Recipe.
Broccoli Cheddar Soup
Ingredients
- 2 tablespoons butter
- 1 onion diced
- 2 cloves garlic crushed
- 2 tablespoons flour
- 2 cups half-and-half
- 2 cups chicken stock
- 1 large head of broccoli cut into florets
- 2 carrots peeled and chopped
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 cups cheddar cheese shredded, plus more for optional garnish
Instructions
- In a large stock pot over medium heat, melt the butter. Add the onion and garlic and sauté until soft and translucent, about 5 minutes.
- Sprinkle in the flour and stir constantly for 1–2 minutes to cook out the raw flour taste.
- Gradually whisk in the half-and-half and chicken stock, about 1/2 cup at a time, whisking well after each addition to create a smooth base.
- Add the broccoli, carrots, and nutmeg. Stir to combine.
- Bring to a boil, then immediately reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 15 minutes or until the broccoli and carrots are fork-tender.
- Remove from heat and stir in the shredded cheddar cheese a handful at a time, letting each addition melt smoothly before adding more. Do not boil after adding the cheese to prevent graininess.
- Taste and adjust the seasoning with salt and pepper. For a thicker consistency, continue simmering uncovered for several minutes. For a thinner soup, add a splash of extra stock.
- Use an immersion blender to purée the soup to your preferred texture, or blend just some of the soup for a mixed chunky-smooth consistency.
- Serve immediately, garnished with extra cheese if desired.
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