One of the only reasons I tolerate colder months is for soup. Soup is such a comforting, easy, delicious meal that is versatile for many different palates and occasions. If you're like me, you love a thick, not too thick, chunky soup that quite lierally warms you up from the inside out. That's what this recipe does. Panera aside, this is the best broccoli cheddar soup recipe made entirely from scratch, and it's fabulous.
Soup season runs for as long as you'd like it to. I like to start making chilis and stews somewhere around October, then ease further into soups around December. This soup knows no season, however, so feel free to enjoy whenever you're craving comfort.
As I mentioned, chilis like my healthy turkey chili or a classic beef and bean chili helped to inspire my decision for taking a shot at making this broccoli cheddar soup recipe, and I am very happy I did.
- What ingredients go into making a broccoli cheddar soup recipe?
- How do I make this soup recipe?
- Recipe Swaps and Subsitutions
- Tips for making this broccoli cheddar soup
- Ways to serve this recipe
- How do I store leftovers? Can I freeze it?
- Hungry for more?
- Did you like this recipe? Share it!
- The Best Broccoli Cheddar Soup Recipe
What ingredients go into making a broccoli cheddar soup recipe?
- Olive Oil - I use just one tablespoon of olive oil to sauté the shallot and garlic to help build the stock at the very beginning.
- Shallot - If you've read through enough of my recipes, you know I have an obsession with shallots over regular onions. I just love the flavor and the ease of chopping them rather than a traditional onion. If you don't have shallots, simply use onion instead.
- Garlic - Two cloves of minced garlic gets added to the olive oil and shallot.
- Butter - Butter is used to help thicken the soup
- Flour - In order to thicken the soup, we use flour to add to the butter to make a 'roux' which is what makes this soup nice and thick.
- Heavy Cream - Heavy cream is part of the liquid base we use to build the stock.
- Vegetable Stock - I prefer veggie stock for more added veggie flavor in this soup, but feel free to swap for chicken or beef stock.
- Broccoli - The main reason we're here! Broccoli florets, chopped into smaller pieces, or leave them on the larger side. The decision is yours!
- Carrot - Grated carrots are essential in a broccoli cheddar soup. Read below as to what I did wrong when first testing this with too many carrots, because you can in fact, have too many carrots.
- Celery - Finely chopped celery is also another staple in this soup, and gives an additional vegetable flavor and crunch as you eat the soup.
- Cheddar Cheese - Sharp or mild, but be sure to get a quality cheese here! I opted for Tillamook mild cheddar cheese in block form, and hand grated it myself.
- Salt and Pepper - Seasoning as you build the soup as well as at the end gives the soup a balanced flavor.
See the recipe card below for a full description of ingredients including quantities.
How do I make this soup recipe?
Step 1: In a dutch oven or large pot, drizzle the olive oil and bring to a medium heat. Add in the shallot and garlic and sauté until fragrant, approximately 2 minutes.
Step 2: To make the roux, add in the butter and let it melt. Sprinkle in the flour and whisk to combine, whisking until it becomes a thicker consistency.
Step 3: Pour in the cream and vegetable stock, then add in the broccoli, celery, and carrot. Mix to combine, then cover and let simmer on a low flame for 25-30 minutes.
Step 4: Uncover the dutch oven or pot and fold in the cheese, letting the cheese melt into the soup. Add a little more cheese if desired, then let simmer for an additional 5-10 minutes before serving.
Recipe Swaps and Subsitutions
If you love broccoli cheddar soup but are looking for ways to make dietary friendly or allergen friendly for yourself or others, here's some of the recommendations I suggest:
- Cheddar - Opt for a vegan-friendly cheddar that melts well. My friend Lauren at Pinch of Parsley makes an incredible vegan version!
- Stock - Feel free to use whatever stock you have on hand, whether that be beef or chicken, if you prefer that over a vegetable stock.
- Flour - Gluten free? Use a gluten-free flour to make the roux instead of the all-purpose flour.
- Heavy Cream - Swap for coconut milk or almond milk if you're dairy free.
Tips for making this broccoli cheddar soup
- Remember to make the roux with enough flour to thicken the soup as it cooks. This might mean adding a little more flour to the butter at the beginning to help as the soup simmers.
- Carrots release a lot of water (as does broccoli), so only use the amount recommended below.
- For additional cheesy flavor, sprinkle ¼ cup of parmesan cheese to stir in after adding in the cheddar.
Ways to serve this recipe
Here are a few of my favorite ways to serve this recipe:
- In a bread bowl served with some kettle chips on the side
- As an appetizer soup for a wintry gathering of friends
- Add in some croutons or serve aside of my herbed garlic bread to dip with.
- Make a large pot as a Sunday meal prep for the week.
How do I store leftovers? Can I freeze it?
To Store: Pour any of the remaining soup into an airtight container and add to the fridge. This soup will be good for up to 3-4 days. When you want to warm it, add to a pot on medium heat for 10 minutes, then ladle into a bowl and enjoy.
To Freeze: Ladle soup into a airtight container that is freezer-safe and place in the freezer, labeling the date it was made. It will stay for two months. When you want to eat, thaw in the fridge overnight, then add to a pot on medium heat to warm up when you want to eat it!
Hungry for more?
Here's some other cozy recipes perfect for colder weather (or any time you want some comforting foods)
Did you like this recipe? Share it!
If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you for being here!!
The Best Broccoli Cheddar Soup Recipe
- large pot or dutch oven
- wooden spoon
- measuring cups
- 1 medium shallot minced
- 2 cloves garlic minced
- ¼ cup butter 4 tbsp
- ¼ cup flour
- 2 cups heavy cream
- 2 cups vegetable stock
- 1 ½ cups broccoli florets finely chopped
- 4 stalks celery finely chopped
- 1 large carrot grated
- 8 oz mild cheddar cheese 2 cups
- salt and pepper to taste
- In a dutch oven or large pot, drizzle the olive oil and bring to a medium heat. Add in the shallot and garlic and sauté until fragrant, approximately 2 minutes.
- To make the roux, add in the butter and let it melt. Sprinkle in the flour and whisk to combine, whisking until it becomes a thicker consistency.
- Pour in the cream and vegetable stock, then add in the broccoli, celery, and carrot. Mix to combine, then cover and let simmer on a low flame for 25-30 minutes.
- Uncover the dutch oven or pot and fold in the cheese, letting the cheese melt into the soup. Add a little more cheese if desired, then let simmer for an additional 5-10 minutes before serving.