Broccoli Cheddar Bliss Soup Recipe

There’s nothing as comforting as a warm, creamy bowl of soup on a crisp day, and Broccoli Cheddar Bliss Soup perfectly delivers that cozy feeling. Picture yourself curled up on the couch, the aroma of melted cheddar filling the air, mingling with tender, vibrant broccoli. This soup is more than just a meal—it’s a comforting experience, ideal for a quiet evening, a casual family dinner, or even as the centerpiece of a lunch gathering.

Inspired by the classic soups served in diners across the country, this recipe transforms simple ingredients into a rich, indulgent delight. The combination of sharp cheddar, tender broccoli, and smooth, velvety soup base makes it a crowd favorite. Whether you’re trying it for the first time or revisiting a beloved classic, this recipe brings warmth and satisfaction to every spoonful.

Ingredients

• 4 tablespoons unsalted butter

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 4 cups vegetable or chicken broth

• 2 cups half-and-half

• 4 cups broccoli florets (fresh or frozen)

• 2 medium carrots, peeled and diced

• 2 cups sharp cheddar cheese, shredded

• Salt and pepper, to taste

• 1/4 teaspoon ground nutmeg (optional)

• Crusty bread or croutons, for serving

Directions

1. Sauté the Aromatics
   Begin by melting the butter in a large, heavy-bottomed pot over medium heat. A good-quality pot ensures even heat distribution, which is key for developing rich flavors. Once the butter has melted and starts to slightly bubble, add the finely chopped onion. Stir it gently to coat each piece in butter. Cook the onions for 4–5 minutes, or until they become soft, translucent, and slightly golden at the edges. As the onions cook, their natural sugars caramelize slightly, creating a subtle sweetness that forms the flavor foundation for your soup.

   Next, add the minced garlic to the pot. Garlic cooks much faster than onions, so stir it in and let it sauté for about one minute, just until fragrant. Be careful not to burn it, as burnt garlic can impart a bitter taste. At this stage, your kitchen will fill with the comforting aroma of onions and garlic—a signal that the base of your soup is coming together beautifully. For added depth, you can also sprinkle in a pinch of salt at this point, which helps draw out moisture and enhances the flavor of the aromatics.

2. Create the Roux
   After your onions and garlic are perfectly softened, it’s time to make a roux, which will thicken the soup and give it a velvety texture. Sprinkle the flour evenly over the aromatic mixture, and stir constantly with a wooden spoon or heatproof spatula. Cook the flour for 1–2 minutes to eliminate any raw taste, ensuring it turns slightly golden. The roux acts as a stabilizing agent when you add liquids, preventing the soup from becoming watery. At this stage, consistency is key—stir continuously to avoid clumps forming. You’ll notice the mixture start to thicken slightly, which is a good sign that your roux is working perfectly.

3. Add the Liquid Base
   With the roux ready, gradually pour in the vegetable or chicken broth while whisking constantly. Adding the liquid slowly helps prevent lumps and ensures a smooth, uniform texture. Once the broth is fully incorporated, pour in the half-and-half and stir well. This combination creates the creamy foundation of your soup. Increase the heat to medium-high and bring the mixture to a gentle simmer. You’ll see tiny bubbles forming around the edges, signaling that the soup is ready for the vegetables. Stir occasionally to prevent the base from sticking or scorching on the bottom of the pot.

4. Cook the Vegetables
   Now it’s time to introduce the star ingredients: broccoli florets and diced carrots. Gently fold them into the simmering soup. Reduce the heat to medium to allow the vegetables to cook evenly without becoming mushy. Let the soup simmer for 12–15 minutes, stirring occasionally to ensure even cooking. The broccoli should turn a vibrant green, and the carrots should become tender yet still slightly firm. These subtle textures make every spoonful delightful. If you prefer your vegetables softer, simply extend the simmering time by a few minutes.

5. Blend (Optional for Extra Creaminess)
   For a smoother, more luxurious texture, you can blend part or all of the soup. Using an immersion blender directly in the pot is convenient and reduces cleanup. If using a traditional blender, work in small batches, carefully transferring hot soup to avoid splashes. Blend until the soup reaches your desired consistency—fully smooth or partially chunky, depending on your preference. The blending step not only enhances creaminess but also helps incorporate the flavors of the vegetables and cheese into a cohesive, silky base.

6. Incorporate the Cheese
   Reduce the heat to low and gradually add the shredded cheddar cheese, stirring constantly to melt it evenly. Adding the cheese slowly ensures a smooth texture and prevents it from clumping or separating. The cheese will melt into the creamy base, thickening the soup and creating that rich, indulgent flavor we all love in broccoli cheddar soup. Taste frequently as you stir, adjusting for a balance of creamy richness and cheddar sharpness.

7. Season to Taste
   Season the soup with salt, freshly ground black pepper, and optional nutmeg. The nutmeg adds a subtle warmth that complements the cheese and vegetables beautifully. Always taste before serving, as seasoning is a personal preference and can vary depending on the broth and cheese used. Adjust gradually and stir well to incorporate.

8. Serve and Garnish
   Ladle the hot soup into bowls, ensuring each serving has a generous mix of broccoli and carrots. Top with a sprinkle of extra shredded cheddar for visual appeal and added flavor. You can also add a few lightly steamed broccoli florets for a pop of color and texture. Serve immediately with warm, crusty bread or homemade croutons to enhance the experience. The combination of creamy soup, cheesy richness, and crisp bread makes each bite a comforting delight.

Tips for the Perfect Broccoli Cheddar Soup

• Cheese Choice: Sharp cheddar works best; mix in Gruyère or mozzarella for unique flavors.

• Broccoli Prep: Steaming broccoli before adding keeps its color bright and texture firm.

• Consistency: Add more broth for a lighter soup or simmer longer for thickness.

• Make Ahead: Soup tastes even better the next day; store in an airtight container in the fridge for up to 3 days.

Health Benefits of Broccoli Cheddar Soup

Even though it’s indulgent, this soup offers nutrient-rich ingredients:

• Broccoli: High in vitamins C and K, fiber, and antioxidants.

• Carrots: Rich in beta-carotene, supporting eye health.

• Cheese: Provides protein and calcium for strong bones.

• Garlic and Onions: Contain compounds that promote heart health and immunity.

This soup balances creamy indulgence with nutritious vegetables for a comforting and nourishing meal.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 45 minutes.

• Kid-Friendly: Creamy and cheesy, making vegetables appealing for picky eaters.

• Versatile: Works as a starter, main course, or side dish.

• Freezer-Friendly: Portion and freeze for busy days.

Creative Variations

1. Add Protein: Stir in shredded chicken or turkey for a heartier meal.

2. Spicy Kick: Add cayenne pepper or smoked paprika for subtle heat.

3. Veggie Boost: Include cauliflower, zucchini, or sweet potatoes for extra nutrients.

4. Vegan Version: Use plant-based milk and vegan cheddar for a dairy-free alternative.

Serving Suggestions

Broccoli Cheddar Bliss Soup pairs well with:

• Crusty artisan bread for dipping

• Garlic or herb croutons for texture

• Side salad for a lighter meal

• Grilled sandwiches like classic grilled cheese for a nostalgic touch

Pairing Ideas

Complete your meal with:

• Roasted Chicken: Adds protein and balances the richness of the soup.

• Quiche: A light vegetable quiche complements the creamy soup.

• Fresh Fruit: Apples, grapes, or pears offer refreshing contrast.

The Perfect Occasion

• Weeknight Comfort: Quick and satisfying for a busy evening.

• Holiday Starter: Impress guests with a warm first course.

• Cozy Winter Meal: Ideal for chilly days when comfort food is essential.

• Lunch Gathering: Serve in bread bowls for a fun presentation.

Fun Facts About Broccoli Cheddar Soup

• Broccoli became popular in the U.S. in the 1920s, while cheddar-based soups have European roots.

• Combining broccoli and cheese creates a delicious balance of creamy fat and nutrient-dense vegetables.

• Diners often feature this soup as a signature comfort dish due to its universal appeal.

Storage Tips

• Refrigerator: Airtight container for up to 3 days.

• Freezer: Portion and freeze for up to 2 months.

• Reheating: Warm gently on the stove, stirring occasionally to maintain creaminess.

Troubleshooting

• Soup Too Thick: Add more broth or milk to thin.

• Soup Too Thin: Simmer longer to reduce.

• Cheese Not Melting Smoothly: Ensure soup isn’t too hot and add cheese gradually.

FAQ About Broccoli Cheddar Soup

1. Can I use frozen broccoli?
Absolutely! Frozen broccoli is a convenient and reliable option for this soup. It’s usually picked and flash-frozen at peak ripeness, which means it retains most of its flavor and nutrients. Using frozen broccoli can also save prep time, as you won’t need to wash or chop fresh florets. Simply add the frozen broccoli directly to the simmering soup without thawing. Be mindful that frozen broccoli may release extra moisture, so the soup may be slightly thinner. You can adjust by simmering a little longer to reduce the liquid or adding a touch more cheese to maintain creaminess.

2. How do I prevent the cheese from clumping?
Clumpy cheese is a common problem when making creamy soups, but it’s easy to avoid. Always add shredded cheese gradually, rather than dumping it in all at once. Reduce the heat to low or remove the pot from the burner temporarily while adding the cheese. Stir constantly until it’s fully melted and smooth. Using freshly shredded cheese instead of pre-shredded cheese can also help, as pre-shredded varieties often contain anti-caking agents that can affect texture. This ensures your soup remains velvety and luxurious, with no cheesy chunks or graininess.

3. Can I make this soup in advance?
Yes! Broccoli Cheddar Soup actually develops deeper flavor if made in advance. Store the cooled soup in an airtight container in the refrigerator for up to three days. When ready to serve, reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and maintain a smooth texture. If the soup thickens during refrigeration, add a splash of broth, milk, or half-and-half while reheating to restore its creamy consistency.

4. Is this soup suitable for freezing?
Definitely. This soup freezes well and makes for a convenient, ready-to-go meal. Portion the cooled soup into airtight containers or freezer-safe bags and freeze for up to two months. Avoid adding extra cheese before freezing, as it can change texture when thawed. To reheat, thaw overnight in the refrigerator, then warm gently on the stovetop, stirring frequently. You may need to add a little liquid to bring it back to the perfect creamy consistency.

Broccoli Cheddar Bliss Soup Recipe

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• Author: Michelle Davis
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

A warm, creamy, and cheesy soup that’s perfect for cozy evenings, family dinners, or casual gatherings. This comforting recipe combines tender broccoli, sweet carrots, and sharp cheddar cheese in a smooth, velvety base that’s both nourishing and indulgent. Easy to make and full of flavor, it’s sure to become a favorite in your recipe collection.

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Ingredients

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• 4 tablespoons unsalted butter

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 4 cups vegetable or chicken broth

• 2 cups half-and-half

• 4 cups broccoli florets (fresh or frozen)

• 2 medium carrots, peeled and diced

• 2 cups sharp cheddar cheese, shredded

• Salt and pepper, to taste

• 1/4 teaspoon ground nutmeg (optional)

• Crusty bread or croutons, for serving

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Instructions

• Melt the butter in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.

• Sprinkle the flour over the onions and garlic, stirring constantly for 1–2 minutes to form a roux.

• Gradually whisk in the vegetable or chicken broth, then add the half-and-half. Bring to a gentle simmer over medium-high heat.

• Add the broccoli florets and diced carrots. Reduce heat to medium and simmer for 12–15 minutes until vegetables are tender. Stir occasionally.

• For a smoother texture, blend part or all of the soup with an immersion blender or in batches in a regular blender.

• Reduce heat to low and gradually stir in the shredded cheddar cheese until fully melted and smooth.

• Season with salt, pepper, and optional nutmeg. Taste and adjust seasoning as needed.

• Ladle the soup into bowls and serve with crusty bread or croutons. Garnish with extra cheddar or broccoli florets if desired.

Notes

• Use fresh or frozen broccoli depending on availability.

• For extra creaminess, blend partially or fully before adding the cheese.

• Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

• Add extra broth when reheating if the soup has thickened.

• Sharp cheddar provides the best flavor, but feel free to mix with other cheeses like Gruyère or mozzarella.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Michelle Davis