Broccoli and Cheddar Soup

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Homemade Broccoli and Cheddar Soup is hearty, creamy and comforting. This easy, vegetable packed soup is perfect for weeknights!

When cold weather hits, there is nothing more comforting than a bowl of hot soup. Whether you’re looking for something with pasta like Sausage and Tortellini Soup, hearty like Split Pea with Ham, or Creamy New England Clam Chowder, here at Life’s Ambrosia I have got so many soup recipes to chose from. And today, I’m adding another classic to the mix with this Broccoli Cheddar Soup.

Broccoli Cheddar Soup is creamy, hearty and chock-full of veggies. And while so many are used to getting this comforting soup at Panera, I’m here to show you just how easy it is to make this cheesy soup right at home.

First, let’s talk about what ingredients you’re going to need to make it:

Ingredients:

• Butter: To sauté the onions and help make the roux.
• Yellow onion: Sautéing onion in butter prior to making the roux will add a depth of flavor to the soup.
• Flour: Acts as the thickening agent in the soup.
• Whole Milk: Make sure to use whole milk instead of fat free or reduced fat. The fat in the milk gives this Broccoli Cheddar Soup its creaminess
• Chicken Stock: Low-sodium stock is best so that you can control the saltiness of the dish. Keep in mind that cheddar cheese is also salty.
• Broccoli: Use fresh broccoli! It will give the soup a better texture.
• Paprika: Paprika adds a subtle smoky flavor as well as color to the soup.
• Nutmeg: Gives the soup a mild spicy warmth and really shines in this recipe.
• Granulated Garlic: You can also substitute garlic powder.
• Sharp Cheddar Cheese: You can’t have Broccoli and Cheddar Soup without the cheddar! I recommend shredding the cheddar cheese yourself it has better flavor and will melt better.

How to make Broccoli and Cheddar Soup:

Like just about any soup, this Broccoli and Cheddar Soup is super easy to make. It can be on your table in about 30 minutes. Follow along with these step by step photos and instructions to see just how easy it is.

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• Step #1: Melt butter in a large pot over medium heat. Add onions and sauté until softened, about 3 minutes. Whisk in flour and allow to cook for 1 minute. It is important to let the flour cook for 1 minute to avoid a “floury” taste in the soup.
• Step #2: Slowly whisk in milk and chicken stock. Add broccoli florets, paprika, nutmeg and granulated garlic. Cover and cook over low heat for 20 – 25 minutes or until the broccoli is tender. Try to avoid allowing the soup to boil.
• Step #3: Add in the cheese 1 handful at a time. Continue cooking until the cheese melts. Adjust seasoning with salt and pepper. Serve hot with crusty bread.

Storage and Leftovers:

You can store this soup in the refrigerator for up a few days. Reheat over low heat on the stove.

The entire family loved this Broccoli and Cheddar Soup, even the kiddos! And that made this mama happy because it’s a great way to sneak in vegetables.

Looking for more soup recipes? Try these:

Beef Barley Soup is a filling and hearty soup. Perfect for cold winter days.

Chicken Udon Soup is an Asian inspired twist on the classic chicken noodle!

Turkey Curry Soup is a great way to use leftover turkey (Or chicken!).