Broccoli and Cheddar Soup

I love making this Broccoli and Cheddar soup on chilly evenings or when I want a quick but hearty meal.

It’s loaded with fresh broccoli, shredded carrots, crispy bacon, and sharp cheddar cheese, so every spoonful is bursting with savory, cheesy goodness.

Even if you’re not the biggest fan of vegetables, this recipe might just change your mind.

The creaminess of the cheese and the richness of the broth blend perfectly with the veggies to make something that’s both delicious and satisfying.

While broccoli and cheese have been paired together in casseroles and gratins for decades, broccoli cheddar soup became especially popular in American kitchens and restaurants in the late 20th century.

Chains like Panera Bread helped bring it into the spotlight, turning it into a modern classic loved for its simplicity and homey flavor.

Today, it’s a go-to soup during cooler months, often appearing on fall menus, family dinner tables, and café lunch specials.

What makes broccoli cheddar soup so loved is its perfect balance of wholesome and indulgent. You get the earthy freshness of broccoli, the sharp tang of cheddar, and the creamy base that ties it all together.

It’s easy to customize, blend it smooth, leave it chunky, add carrots, potatoes, or even a little bacon, and it never fails to satisfy.

Whether you’re making it for a cozy weeknight dinner or a comforting lunch, this soup feels like a warm bowl of nostalgia.

Ingredients

• Broccoli– The star of the soup! Fresh, chopped broccoli florets add bright color, earthy flavor, and a hearty texture. You can finely chop for a smoother soup or leave larger pieces for a chunkier version.

• Shredded carrots– Carrots bring a touch of sweetness, color, and extra nutrients. They also soften while cooking and blend seamlessly into the creamy soup.

• Chicken broth- This forms the flavorful base of the soup. It adds savory depth and helps balance the richness of the dairy. Vegetable broth can be used for a vegetarian option.

• Heavy cream – Creates a creamy, velvety texture and adds richness. You can substitute with half-and-half for a lighter version.

• Salted butter – Used to sauté aromatics and create a roux. It adds flavor and helps form the base of the creamy sauce.

• Minced garlic – Adds a savory, aromatic layer that compliments the broccoli and cheddar. Fresh garlic is best, but jarred works as well.

• All-purpose flour – Combined with butter to form a roux, which thickens the soup and gives it that creamy, restaurant-style texture.

• Bacon (optional) – Adds smoky, salty flavor and a bit of crunch. You can stir it into the soup or use it as a topping for extra texture.

• Sharp cheddar cheese – The key flavor component—sharp cheddar adds tang, richness, and creamy texture when melted into the broth. Freshly shredded cheese melts much better than pre-shredded.

• Salt & Black Pepper– Enhance the overall flavor and balance the richness of the soup.

• Creole Seasoning– Adds a subtle kick, garlic-herb flavor, and depth to the soup without needing multiple individual spices.

How To Make Broccoli and Cheddar Soup

1. Cook the Bacon

Start by heating a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until it’s nice and crispy.

Once done, remove the bacon and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of the bacon grease in the pot for extra flavor.

Trust me, it makes a difference!

2. Make the Roux

In the same pot, melt the butter. Add in minced garlic and sauté for about 1 minute until fragrant.

Sprinkle in the flour and whisk continuously to form a smooth roux. This step helps thicken the soup and gives it that velvety texture.

3. Add the Liquid

Slowly pour in the chicken broth while whisking to avoid lumps. Then add the heavy cream. Continue whisking until everything is smooth and slightly thickened.

4. Add the veggies

Stir in the chopped broccoli and shredded carrots. Let the soup simmer on low heat for about 10–12 minutes, or until the veggies are tender and soft.

5. Add the cheese and seasonings

Turn the heat to low and gradually stir in the shredded cheddar cheese, a handful at a time, until it’s completely melted and smooth.

Add salt, pepper, and Creole seasoning. Taste and adjust the seasonings if needed.

6. Add toppings and Enjoy!

Stir in the cooked bacon, leaving a little extra to sprinkle on top before serving.

Serving Ideas

Bread for Dipping

• Bread bowl: Serve your soup inside a hollowed-out, crusty sourdough or French bread roll. The soup-soaked interior is a delicious treat.
• Garlic bread: Homemade or store-bought, garlic bread, breadsticks, or cheesy garlic toast complement the cheesy flavor of the soup.
• Crusty artisan bread: A rustic baguette or another crusty loaf is perfect for soaking up every last bit of the soup.
• Cornbread muffins: The slight sweetness of cornbread is a flavorful contrast to the savory soup. 

Sandwiches for Dipping

• Grilled cheese: The ultimate pairing, a grilled cheese sandwich is a crowd-pleaser that doubles down on the cheesy goodness.
• Ham and cheese sliders: For a less traditional take, serve your soup alongside sliders made with ham and cheese on Hawaiian rolls.
• Panini: A warm and pressed panini is a sophisticated version of the classic soup and sandwich combo. 

Fresh and Crispy Salads

• Simple green salad: A basic garden salad with a light vinaigrette is all you need to balance the meal.
• Arugula salad: The peppery flavor of arugula adds a nice bite.
• Kale Caesar crunch salad: A Caesar salad with kale and a crunchy element provides a more robust side.
• Broccoli apple salad: Introduce a different type of crispness with a salad that features broccoli and apple. 

Storage and Reheating

How to Store

1. Refrigerator

Container: Use an airtight container to keep the soup fresh and prevent it from absorbing other odors in the fridge.
Cooling: Let the soup cool to room temperature before storing it. Putting hot soup in the fridge can affect the temperature of other foods and cause the soup to become watery from condensation.
Timing: Most recipes recommend eating refrigerated soup within 3–5 days for the best quality. 

2. Freezer

Use caution: Freezing is not recommended by many due to the dairy content. Creamy, cheese-based soups can separate and develop a grainy, unappetizing texture when thawed.
To freeze: If you must freeze the soup, cool it completely first. Transfer it to a freezer-safe container or a zip-top bag (laid flat for easy storage). It can be frozen for up to 3 months.

Tips for Reheating

On the Stovetop:

1. Pour the soup into a saucepan over low or medium-low heat.
2. Stir frequently as the soup warms. This ensures even heating and prevents scorching.
3. As the soup warms, it may have thickened in the fridge. Add a splash of milk, cream, or broth to thin it to your desired consistency.
4. Remove from heat as soon as it is warmed through. Do not let the soup come to a rolling boil, as this can cause the dairy to curdle. 

In the Microwave:

1. Place the soup in a microwave-safe bowl.
2. Heat the soup in short bursts, typically 30 seconds at a time.
3. Stir the soup well after each interval to distribute the heat evenly.
4. If the soup has thickened, stir in a little milk or broth during the process.
5. Continue until the soup is heated through. 

Broccoli and Cheddar Soup

If you’re craving something warm, cheesy, and comforting, this Broccoli Cheddar Soup definitely hits the spot! It’s one of those soups that feels like a hug in a bowl. It's rich, creamy, and packed with flavor. The best part? It takes less than 30 minutes to make and comes together in just one pot.

Print Pin Rate

Servings 6

Author: Destiny Symone

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

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Ingredients

• ▢ 4 cups chopped broccoli
• ▢ 1¼ cups shredded carrots
• ▢ 2 cups chicken broth
• ▢ 2 cups heavy cream
• ▢ 3 tbsp salted butter
• ▢ 1 tbsp minced garlic
• ▢ ⅓ cup all-purpose flour
• ▢ 6 –8 slices bacon chopped
• ▢ 4 cups sharp cheddar cheese
• ▢ 1 tsp salt
• ▢ 1 tsp black pepper
• ▢ 1 tsp Creole seasoning

Instructions

• Cook the bacon: Start by heating a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until it’s nice and crispy. Once done, remove the bacon and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of the bacon grease in the pot for extra flavor — trust me, it makes a difference!
• Make the roux: In the same pot, melt the butter. Add in minced garlic and sauté for about 1 minute until fragrant. Sprinkle in the flour and whisk continuously to form a smooth roux. This step helps thicken the soup and gives it that velvety texture.
• Add the liquid: Slowly pour in the chicken broth while whisking to avoid lumps. Then add the heavy cream. Continue whisking until everything is smooth and slightly thickened.
• Add the veggies: Stir in the chopped broccoli and shredded carrots. Let the soup simmer on low heat for about 10–12 minutes, or until the veggies are tender and soft.
• Add the cheese and seasonings: Turn the heat to low and gradually stir in the shredded cheddar cheese, a handful at a time, until it’s completely melted and smooth. Add salt, pepper, and Creole seasoning. Taste and adjust the seasonings if needed.
• Finish it off: Stir in the cooked bacon, leaving a little extra to sprinkle on top before serving.

Video

@cookingwithdestiny_

✨E2 Fall soup series 🍂: Broccoli & cheddar soup 🥦🧀✨ Ingredients: Broccoli Carrots Heavy cream Chicken broth Bacon Onion Sharp white & yellow cheddar cheese Salt Pepper Garlic powder Creole seasoning Mini garlic bread: French bread Butter Parsley Minced Garlic Salt Pepper

♬ original sound – Destiny Symone