Creamy Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup – Easy and Delicious

This Broccoli Cheddar Soup is warm, rich, and full of fresh veggies. It tastes just like the one from your favorite café—but even better because you made it at home! It’s made with sharp cheddar cheese, tender broccoli, and a little cream, making it perfect for cold evenings, busy days, or when you just need some cozy comfort food.

Why You’ll Love This Soup

This soup is creamy, cheesy, and made with real ingredients. Here’s why it’s special:

• Smooth and creamy – No clumps or weird texture!
• Made from scratch – Uses fresh veggies and real cheese (no frozen shortcuts).
• Great for leftovers – Stays creamy even after reheating.

Ingredients You’ll Need

• 6 tablespoons butter
• 1 chopped yellow onion
• 2 small garlic cloves (minced)
• ⅓ cup flour
• 1 can (14.5 oz) low-sodium chicken broth
• 3 cups milk
• ¼ tsp dried thyme
• ¼ tsp paprika
• Salt and pepper
• 2 broccoli heads (just the florets, chopped small)
• 1 shredded carrot
• ½ cup heavy cream
• 2 cups sharp cheddar cheese (freshly shredded)

How to Make It

1. Cook onions and garlic: In a big pot, melt the butter and cook the onion until soft. Add garlic and cook for 30 seconds.
2. Make a roux: Add the flour and stir well for 1–2 minutes to get rid of the raw taste.
3. Add liquids and spices: Slowly whisk in the broth and milk. Add thyme, paprika, salt, and pepper. Let it simmer and thicken for a few minutes.
4. Add veggies: Add chopped broccoli and shredded carrot. Cover and cook until the broccoli is soft (about 10–15 minutes).
5. Add cream and cheese: Lower the heat. Stir in the cream, then add the cheese slowly, stirring until it melts. Don’t boil—it can make the cheese grainy.
6. Final touch: Taste the soup and adjust seasonings. If it’s too thick, add a little more milk or broth. Serve warm with extra cheese and some bread on the side.

Tips for the Best Soup

• Chop broccoli small so it cooks quickly.
• Grate your own cheese – it melts better than pre-shredded cheese.
• Don’t boil the soup after adding cheese. Keep the heat low.
• Freeze leftovers – cool it first and store it in containers for up to 3 months.

• Vegetarian: Use veggie broth instead of chicken broth.
• Extra cheesy: Add some Parmesan or Gruyère.
• Add meat: Stir in cooked chicken or crispy bacon.
• Make it spicy: Add a little cayenne or hot sauce.
• Creamier texture: Use a hand blender to blend part of the soup before adding the cheese.

Serving & Storing

• Serve with crusty bread or a grilled cheese sandwich.
• Store in the fridge for up to 4 days.
• Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

This broccoli cheddar soup is a must-try! It’s easy to make, full of flavor, and perfect for any day you need something warm and comforting.

FAQs
Can I use frozen broccoli?
Yes, you can! Just chop it a bit smaller and cook it for less time. It may be softer than fresh broccoli.

Why is my soup grainy after adding the cheese?
That usually means the soup was too hot. Keep the heat low when adding cheese and stir gently.

Can I blend the soup?
Absolutely! Use a hand blender to make it smooth, or blend part of it if you like a chunkier texture.