Why You’ll Love This Recipe
This soup delivers restaurant-quality flavor right from your own kitchen.
The combination of broccoli and sharp cheddar creates a classic, comforting taste that everyone loves.
It’s made with simple ingredients that are easy to find at any grocery store.
The recipe comes together in just 45 minutes, making it perfect for busy weeknights.
The creamy texture and hearty vegetables make it filling enough to serve as a complete meal.
Leftovers reheat beautifully, making it a great option for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/4 cup salted butter
1/2 cup diced onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 medium cloves garlic, minced
1/4 cup all-purpose flour
2 cups half and half
4 cups chicken broth
1 and 1/2 cups shredded carrots
2 and 1/2 cups chopped broccoli florets, uncooked
1 stalk celery, diced
10-ounce block sharp cheddar cheese, grated
5 strips cooked smoked turkey bacon, optional
Directions
Begin by preparing any bread you plan to serve alongside the soup. Rinse the broccoli thoroughly and cut it into bite-sized florets. Grate the cheddar cheese and cook the smoked turkey bacon if using.
In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onion along with the salt and pepper. Cook for 2 to 4 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the minced garlic and cook for 30 to 60 seconds, stirring constantly to prevent burning.
Sprinkle the flour into the pot and whisk well to combine. Add a small splash of half and half if needed to keep the flour from sticking. Continue whisking for 3 to 4 minutes to remove any raw flour taste.
Slowly pour in the remaining half and half while whisking continuously. The mixture will become thick and creamy. Gradually whisk in the chicken broth and bring the soup to a gentle simmer. Cook for 5 to 12 minutes, allowing the soup to thicken slightly.
Add the shredded carrots, chopped broccoli florets, and diced celery. Continue simmering for about 8 minutes, or until the vegetables are tender.
Reduce the heat to low. Add the grated cheddar cheese one handful at a time, whisking after each addition until completely melted and smooth.
Stir in the chopped smoked turkey bacon if desired, or reserve it for garnishing individual bowls. Taste and adjust the seasoning as needed.
Serve immediately with warm bread, crackers, or homemade croutons.
Servings and timing
Servings: 5 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
For a vegetarian version, replace the chicken broth with vegetable broth and omit the turkey bacon.
Add cauliflower florets for extra vegetable goodness and a thicker texture.
Blend part of the soup for a smoother consistency while keeping some chunks for texture.
Use white cheddar cheese for a slightly sharper flavor profile.
Add a pinch of smoked paprika or cayenne pepper for a subtle kick of heat.
Mix in diced potatoes to create an even heartier soup.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 5 days.
To reheat, warm the soup gently on the stovetop over low heat, stirring frequently. Avoid boiling, as high temperatures can cause the cheese to separate.
For microwave reheating, heat in 30-second intervals, stirring between each interval until warmed through.
Although the soup can be frozen, the creamy texture may change slightly after thawing due to the dairy content. For best results, enjoy it fresh or refrigerated.
FAQs
Can I use frozen broccoli instead of fresh?
Yes. Frozen broccoli works well and can be added directly to the soup. You may need to adjust the cooking time slightly.
What type of cheddar cheese works best?
Sharp cheddar provides the richest flavor, but extra-sharp cheddar can be used for an even bolder taste.
Why should I grate my own cheese?
Freshly grated cheese melts more smoothly because it does not contain the anti-caking agents often found in pre-shredded varieties.
Can I make this soup ahead of time?
Yes. The flavors often improve after a day in the refrigerator, making it an excellent make-ahead meal.
How can I make the soup thicker?
Allow it to simmer a bit longer, or blend a portion of the soup and stir it back into the pot.
Can I use milk instead of half and half?
Yes, though the soup will be less rich and creamy. Whole milk is the best alternative.
Is this soup gluten-free?
Not as written, since it contains all-purpose flour. A gluten-free flour blend can be substituted if needed.
What can I serve with broccoli cheddar soup?
Crusty bread, dinner rolls, garlic toast, crackers, or a fresh green salad pair wonderfully with this soup.
Can I add extra vegetables?
Absolutely. Cauliflower, potatoes, spinach, and additional carrots are all great additions.
How long will leftovers stay fresh?
When stored properly in an airtight container, leftovers will remain fresh in the refrigerator for up to 5 days.
Conclusion
This broccoli cheddar soup is the perfect combination of creamy, cheesy, and comforting. Loaded with fresh vegetables, rich cheddar cheese, and smoky turkey bacon, it’s a satisfying meal that’s easy to prepare and sure to become a family favorite. Whether served for lunch, dinner, or meal prep throughout the week, this homemade soup delivers warmth and flavor in every spoonful.
