A real warming classic, this broccoli cheddar soup is the best comfort food! With its irresistible combination of savory cheddar cheese and tender broccoli - cheddar broccoli soup is the perfect mix of cheesy goodness and a hearty veggie meal.
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In my opinion, cheddar cheese just makes everything better! And it's no exception with this broccoli cheddar soup. The addition of cheddar adds a richness that seriously makes you forget you're eating something full of veggies. Not to mention, the flavor of this soup is so intensely delicious that you won't believe it's from scratch!
My broccoli cauliflower soup is incredibly easy to make and even easier to enjoy - just one spoonful will send your taste buds into creamy heaven. I love that I can whip together this cheddar broccoli soup in just 30 mins - meaning I’ll have a nutritious yet delicious meal on the table in no time.
My secret to making a fantastic broccoli cauliflower soup? Nutmeg! A sprinkle of nutmeg adds an unexpected but amazing flavor that truly makes this broccoli cheddar soup recipe shine. So put away those canned soups, and get ready to savor a bowl of this heavenly cheddar broccoli soup!
Why You'll Love Broccoli Cauliflower Soup
- A winter warmer. Nothing is better than a steaming hot bowl of broccoli cheddar soup on a cold winter's day. Paired with a yummy sandwich or slice of homemade bread - this soup is so filling, hearty, and flavorful.
- Full of good stuff. We all know broccoli is a nutritional powerhouse. But getting your family to eat their veggies can be a challenge - and that's where this broccoli cheddar soup comes in! Filled with high-quality ingredients like broccoli, cauliflower, and cheddar cheese - this soup gives you all the nutrients of a veggie-based meal without sacrificing flavor.
- Super simple. This broccoli cheddar soup recipe couldn't be easier. With just a few ingredients you likely have in your kitchen, you can have a yummy meal ready in 30 minutes. Plus, my cheddar broccoli soup is so versatile - you can easily double or triple the recipe to feed a larger crowd or meal prep.
Ingredients For Broccoli Cheddar Soup
- Butter
- Onion
- Garlic
- Flour
- Stock
- Milk
- Broccoli
- Carrots
- Salt
- Pepper
- Cheddar cheese
- Cream
- Nutmeg
For the exact amounts needed, please see the recipe card below.
Instructions For Cheddar Broccoli Soup
- Melt butter in large pot.
- Add onion and carrots and cook until translucent.
- Add garlic and cook until fragrant, about 30 seconds.
- Add flour and stir until all the onions are coated. Cook for about 2 minutes.
- Add broccoli.
- Add stock, stir well, and simmer for 20 minutes.
- With an immersion blender, blend soup (off the heat) until about half of it is smoothed out, or to your preference.
- Add salt and pepper to taste, cream and nutmeg.
- Bring back to a simmer and then turn off heat, stirring occasionally.
- Add cheese and stir until melted.
This broccoli cheddar soup recipe will last for up to four days in the fridge. Keep it in an airtight container and reheat it on the stovetop (or microwave) when ready to enjoy!
You can also freeze this soup for up to six months. Either an airtight container or a freezer-safe bag are great options for freezing this broccoli cauliflower soup.
Aside from a slice of crusty bread, a few other great accompaniments can bring out this soup's flavor profile. My favorite is a toasted sandwich - like my slow cooker Italian beef sandwich - which is so tasty when dipped into the soup. Another side that pairs well with this cheddar broccoli soup is a fresh spinach side salad.
Alternatively, you could top your broccoli cauliflower soup with homemade croutons! My Italian herb and cheese bread is also a good pairing. Or, if you're feeling extra adventurous, why not sprinkle on some crispy bacon bits for a tasty twist?
Yes, you can use frozen vegetables in this recipe. If using frozen cauliflower or broccoli, make sure to thaw them first under a warm tap. This removes any ice and excess liquid, allowing you to measure out the right amount of vegetables needed for this recipe.
Cheddar is my cheese of choice because it adds an awesome flavor and richness to this soup. You can also use different types of cheddar, like white cheddar or aged cheddar. If you would prefer another cheese, Swiss, Monterey Jack, and Gouda are also great options!
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Cheesy Broccoli Soup
Equipment
- Enameled Dutch Oven
Ingredients
- 3 tablespoons butter
- 1 cup onion (diced)
- 3 cloves garlic (minced)
- 3 tablespoons flour
- 4 cups stock (vegetable or chicken)
- 12 ounces broccoli (rough chop (see note))
- ½ cup carrots (shredded or diced)
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 cup cheddar cheese (shredded)
- 2 cups heavy cream (or whipping cream)
- ⅛ teaspoon nutmeg
Instructions
- Melt butter in large pot.
- Add onion and carrots and cook until translucent.
- Add garlic and cook until fragrant, about 30 seconds.
- Add flour and stir until all the onions are coated. Cook about 2 minutes.
- Add broccoli.
- Add stock, stir well, and simmer for 20 minutes.
- With an immersion blender, blend soup (off the heat) until about half of it is smoothed out, or to your preference.
- Add salt and pepper to taste, cream and nutmeg.
- Bring back to a simmer and then turn off heat, stirring occasionally.
- Add cheese and stir until melted.
Lori
Hi I’d like to use half & half not heavy cream will it work
Alli
Hi Lori, half & half will work great. The consistency will be a little bit thinner, but since it's a soup that is just fine.
Anonymous
I'm using half & half too!!!
Erika
For cream is that like half and half?
Alli
Hi Erika! Cream is either heavy cream or whipping cream.
Jessica
I just made this and it’s super yummy!! I love the blend of broccoli and cauliflower. Perfect for a dreary, icy day in update NY.
Alli
So happy to hear that, Jessica. Thank you! The weather this spring has been so crazy.
Sammi Windley
I'm always on the look out for good soup recipes! Love this one.
Jan
Are you using fresh or frozen vegeables
Alli
Hi Jan! Thanks for that clarification, I appreciate your question. I use either fresh or frozen of both the broccoli or cauliflower. If I'm using frozen, I just thaw it out (rinse under warm water) to be sure I'm getting as much as I want and there isn't a lot of ice on it.