Creamy Broccoli Cheddar Soup – Comfort Recipes for Dinner

There’s something truly magical about a warm bowl of creamy broccoli cheddar soup. I still remember the very first time I made this cozy classic for my family on a chilly fall evening. The smell of sharp cheddar melting into rich cream, combined with tender broccoli florets softening in the pot, instantly wrapped us all in a snug kitchen hug. This soup isn’t just comfort food — it’s the perfect way to unwind after a busy day and sneak in some veggies without any fuss. I can’t wait to share the simple steps and little tricks that make this creamy, cheesy dream come to life.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Ingredients

For the Main Dish:

• 4 cups broccoli florets (fresh or frozen)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ¼ tsp smoked paprika (optional, for a slight smoky kick)

How I Make It

Step 1:

Start by melting butter over medium heat in a large pot. Add the chopped onion and sauté until translucent, around 4-5 minutes. Then stir in the garlic for about 30 seconds, just until fragrant — don’t let it burn!

Step 2:

Sprinkle the flour over the softened onions and garlic, stirring constantly for about 2 minutes to cook out the raw taste. This creates a roux which will thicken your soup beautifully.

Step 3:

Slowly whisk in the broth to avoid lumps, then bring the mixture to a gentle simmer. Add the broccoli florets and cook until tender, about 12-15 minutes. If you like your broccoli very soft for blending, add a bit of extra cooking time here.

Step 4:

Use an immersion blender to puree the soup until mostly smooth, leaving a few small pieces for texture. If you don’t have one, carefully transfer about half the soup in batches to a blender.

Step 5:

Lower the heat and stir in the heavy cream, then add the shredded cheddar cheese a handful at a time, stirring until melted and the soup is luxuriously creamy. Season with salt, pepper, and a pinch of smoked paprika if you’re feeling adventurous.

Step 6:

Give everything a final taste and adjust the seasoning if needed. Serve hot with a sprinkle of extra cheddar or crispy bacon bits on top for some added flair.

Variations & Tips

• For a lighter option, swap heavy cream with half-and-half or whole milk, but the soup won’t be quite as rich.
• Add diced potatoes to the broth with the broccoli for an even heartier bowl.
• Use white cheddar for a slightly sharper, tangier flavor.
• Stir in a teaspoon of Dijon mustard for an extra layer of depth.
• If the soup becomes too thick upon reheating, stir in a splash of broth or milk to loosen it up.
• For a dairy-free alternative, try coconut cream and a sharp vegan cheddar substitute.

How I Like to Serve It

This soup shines during chilly fall and winter nights. Pair it with crusty bread or a grilled cheese sandwich for a nostalgic, cozy meal. It also works wonders for casual weeknight dinners or weekend lunches that call for something warm and satisfying.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove over low heat to avoid curdling or separating.

Closing: This creamy broccoli cheddar soup always hits the spot with its smooth, cheesy goodness and is a simple way to turn humble ingredients into pure comfort.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.