![Broccoli Cheddar Soup Recipe – Love and Lemons](https://affopedia.com/wp-content/uploads/2022/12/broccoli-cheddar-soup-1-1000x600.jpg)
Broccoli Cheddar Soup Recipe – Love and Lemons
This 30 minute broccoli cheddar soup recipe is the ULTIMATE comfort food! It’s rich, creamy, super cheesy, and full of tender vegetables.
Broccoli cheddar soup is one of Jack’s favorite meals. Ask him about the version at Panera Bread, and he’ll go on and on about the creamy texture and rich, tangy, cheesy flavor. He didn’t expect me to make a broccoli cheddar soup recipe at home (unless you count this vegan twist), but since the holidays are coming up, I thought it would be fun to surprise him with one.
So, on a gray, cold day last weekend, when we were both craving comfort food, I finally made her this broccoli cheddar soup recipe. As we sat with our steaming bowls, I anxiously waited to see what he would think. I shouldn’t have worried. He tasted it once and said, “This recipe tastes better than Panera’s broccoli cheddar soup!” A few minutes later, he was back for a few seconds. Hope you like this recipe too!
Broccoli Cheddar Soup Recipe Ingredients
Here’s what you need to make this broccoli cheddar soup recipe:
- Broccoli, of course! Cut it into small, bite-sized pieces so you can get a few in each spoonful of soup.
- Onion and garlic – They add a delicious depth of flavor.
- Butter and flour – They create a roux that thickens the soup.
- Milk – It perfects the creamy texture of the soup. Whole milk is traditional in broccoli cheese soup, and it works well here, but I use less often unsweetened almond milk instead, and it works well too. The broth was a little less thick, but it was still delicious!
- Vegetable soup – Use store bought, or make your own.
- carrot – You can chop it finely or it’s julienne. I personally like it julienned because the shredded carrots remind me of grated cheese, and I think they give the soup a fun, super cheesy look.
- Dijon mustard – It adds a tangy, peppery depth of flavor.
- Cheddar cheese – It wouldn’t be broccoli cheddar soup without it! Sharp cheddar cheese is my favorite, but feel free to choose mild cheddar if you prefer.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
So creamy! So cheesy! Who wants a bowl?
Broccoli Cheese Soup Recipe Tips
- Grate the cheese yourself. Pre-shredded cheese is often coated with anti-caking agents that will prevent the cheese from melting into a delicious creamy soup. To make sure your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it.
- Rotate continuously when you add flour and milk. At first, stirring prevents the flour from burning on the bottom of the buttered pot. When you add the milk, it disperses the flour and butter evenly in the liquid, thickening the soup and preventing lumps from forming.
- Go low and slow. When you add the cheese to the soup, make sure the pot is on very low heat. If the heat is too high, the cheese will not be incorporated into the soup, giving it a thin, dark texture. I also recommend adding a little at a time and mixing well between additions.
- Reheat it on the stove. Leftovers will keep in an airtight container in the refrigerator for up to 3 days. To heat them up again, you’ll need to go low and slow again. Skip the microwave, and heat the soup on the stovetop instead. Place it in a saucepan over medium-low heat, and stir occasionally until heated through. Reheat this way, the soup should remain thick and creamy. If you try to rush the process and turn up the heat, the soup will separate. Trust me, I learned the hard way!
Broccoli Cheddar Soup Serving Suggestions
Make this broccoli cheese soup a meal by serving it nice crusty bread or a heap of homemade croutons. If you’re looking for something else to serve with it, I recommend a simple vegetable side dish like one of these:
Enjoy!
More Favorite Soup Recipes
If you love broccoli cheddar soup, try one of these delicious soup recipes next:
![](https://cdn.loveandlemons.com/wp-content/uploads/2022/11/broccoli-cheddar-soup-150x150.jpg)
Broccoli Cheddar Soup
Serving 4
- 4 spoon unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 3 garlic cloves, chopped
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable soup
- 3 cups chopped broccoli florets
- 1 big carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese, about 2 heaping cups
- Homemade croutons, for delivery, optional
-
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and a few grinds of pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and continue to whisk for 1 to 2 minutes, or until the flour is golden. Slowly pour in the milk, stirring constantly.
-
Add the broth, broccoli, carrots, and mustard and toss to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
-
Slowly add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve with croutons, if desired.