Oh, hello there! Have you ever just craved that super comforting, creamy bowl of goodness that feels like a warm hug in a soup bowl? You know the one – restaurant-style, packed with cheesy broccoli goodness, and just tastes like pure happiness? Well, that’s exactly what we’re diving into today with this amazing 30-minute broccoli cheddar soup! Recreating those beloved dishes at home is one of my absolute favorite things to do. It’s all about taking those flavors you adore and making them yours, right in your own kitchen. Here at Recipes To Keep, we’re all about those classic American dishes that become family favorites, and trust me, this soup is definitely a keeper. It’s tested, it’s delicious, and it’s ridiculously easy to whip up, even on a busy weeknight. You can even follow along with our journey over on our Facebook page or learn more about our mission here!
- Why You'll Love This 30-Minute Broccoli Cheddar Soup
- Ingredients for Your Perfect Broccoli Cheddar Soup
- Crafting Your Copycat Broccoli Cheddar Soup: Step-by-Step
- Tips for the Best Broccoli Cheddar Soup
- Serving and Storing Your Broccoli Cheddar Soup
- Broccoli Cheddar Soup Calories Per Cup: A Closer Look
- Frequently Asked Questions About Broccoli Cheddar Soup
- Join Our Community of Keepers
Why You’ll Love This 30-Minute Broccoli Cheddar Soup
Seriously, what’s not to love about this soup? It’s a total game-changer. Here’s why it’s going to become your new go-to:
- Speedy & Simple: We’re talking a delicious, restaurant-quality soup ready in just 30 minutes from start to finish. Perfect for those busy weeknights!
- Pure Comfort: It’s incredibly creamy, loaded with savory cheddar, and packed with tender broccoli. It’s the ultimate comfort food designed for sharing (or keeping all to yourself!).
- Meal Prep Magic: This makes a fantastic portion for ‘comfort food lunch meal prep.’ Just make a big batch on Sunday and you’ve got cozy lunches all week long.
- Perfect for Any Season: While it’s amazing for ‘cozy soup season,’ honestly, this broccoli cheddar soup is good anytime you need a little pick-me-up.
Ingredients for Your Perfect Broccoli Cheddar Soup
Okay, let’s talk ingredients for this dreamy broccoli cheddar soup! You don’t need anything fancy, just good quality stuff to make it shine. Here’s what you’ll need:
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (that’s about a medium onion all chopped up)
- 1 cup chopped carrots (around 2 medium carrots, peeled and diced)
- 2 cloves garlic, minced (because garlic makes everything better!)
- 4 cups broccoli florets (use about 1 lb of broccoli – you can totally use fresh or frozen, just toss ’em in!)
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (just a pinch for warmth!)
- 1/4 teaspoon cayenne pepper (totally optional, but adds a nice little kick!)
- 1/4 cup all-purpose flour
- 1/4 cup butter (unsalted is best here!)
- 2 cups milk (whole or 2% works great for creaminess!)
- 2 cups shredded sharp cheddar cheese (and trust me on this, shredding it yourself from a block makes ALL the difference in melting smoothly!)
- 1/2 cup heavy cream (if you want to go extra-decadent, but it’s optional!)
Crafting Your Copycat Broccoli Cheddar Soup: Step-by-Step
Alright, let’s get this soup party started! Making this dreamy broccoli cheddar soup is honestly pretty simple, you just gotta follow along. It’s all about timing and a few key steps to get that perfect texture.
Sautéing Aromatics and Broccoli
- First things first, grab your biggest soup pot or a Dutch oven. Drizzle in that olive oil and get it warming up over medium heat. Toss in your chopped onions and carrots – we want them to get nice and soft, about 5-7 minutes should do it. You’re looking for them to be tender, not browned.
- Add your minced garlic and let it cook for just another minute until it smells amazing. You don’t want it to burn!
- Now, pour in the broccoli florets, the broth, salt, pepper, nutmeg, and that optional cayenne if you’re feeling a little spicy. Give it a good stir. Bring this all up to a boil, then turn the heat down low, cover it up, and let it simmer. We want that broccoli to get super tender, which usually takes about 10-15 minutes. For tips on using fresh or frozen broccoli, check out our blog!
Creating the Roux for Creaminess
While the soup is doing its thing, let’s make the magic happen for that creamy texture. Grab a separate little saucepan. Melt your butter over medium heat – don’t let it brown! Once it’s melted, whisk in the flour. Keep whisking for just a minute or two until it looks like a pale, bubbly paste. This is our roux, folks, and it’s the secret to a wonderfully thick soup!
Now, slowly, slowly, start whisking in the milk, a little bit at a time. Keep that whisk moving so it doesn’t get lumpy. Let it cook and thicken up for about 3-5 minutes, stirring constantly. It should get nice and thick, almost like a thin gravy.
Achieving the Perfect Broccoli Cheddar Soup Texture
Okay, time to bring it all together! Take your soup pot off the heat. This is where you get to decide your texture! If you like it super smooth, use an immersion blender right in the pot to blend it all up until it’s creamy. If you’re feeling more of a chunky vibe, just scoop out about 2 cups of the liquidy bits and some broccoli and blend that in a regular blender until it’s smooth, then stir it back into the main pot. Both ways work great!
Now, pour that thickened milk mixture (your roux!) into the soup pot. Stir it all around. Add your shredded sharp cheddar cheese – watch it melt into gooey perfection! If you’re feeling extra decadent and want it super rich, now’s the time to stir in that heavy cream. Just gently heat the soup over low heat until it’s all warmed through. Please, please, please don’t let it boil after you’ve added the cheese – it can get weird and grainy!
Tips for the Best Broccoli Cheddar Soup
You know, I’ve made this broccoli cheddar soup SO many times, trying to get it just right, and I’ve picked up a few little tricks along the way that really make a difference. Little things that take it from good to truly amazing!
Frozen vs. Fresh Broccoli Soup
Honestly, you can totally use either fresh or frozen broccoli here, and it’s going to be delicious either way! If you’re using frozen, just toss those little green trees straight into the pot when the recipe says to add them. They’ll cook up beautifully and save you a step. Fresh broccoli might give you a slightly brighter green color, but the flavor is pretty similar once it’s all blended together. Don’t overthink it!
How to Melt Cheddar Smoothly in Soup
This is the *big one* for creamy soup perfection. Please, please, please, shred your cheddar cheese yourself from a block. I know, I know, the pre-shredded stuff is easy, but it’s coated in stuff to stop it from clumping in the bag, which also stops it from melting smoothly in your soup. It can end up kind of grainy or clumpy. Shredding it yourself and adding it right at the end, off the heat, is the absolute way to go. Just stir gently until it’s all melty goo. You’ll see the difference!
Serving and Storing Your Broccoli Cheddar Soup
This broccoli cheddar soup is just begging to be served in a cozy way! For a real treat, try serving it in a hollowed-out bread bowl. It’s such a fun ‘bread bowl serving idea’ and makes the whole soup experience feel extra special. It’s perfect for a comforting meal, maybe alongside some simple side dishes or as the star of your weeknight meals!
Now, if you happen to have any leftovers (which is rare in my house!), this soup stores like a dream. Let it cool completely on the counter, then pop it into an airtight container. It’ll keep in the fridge for about 3-4 days. Wondering if ‘can you freeze cream soups’? You absolutely can! Just make sure it’s cooled, then freeze it in portions. When you’re ready to enjoy it again, thaw it in the fridge overnight. Then, gently reheat it on the stovetop over low heat. You might need to add a little splash of milk or cream when reheating to get that perfect creamy consistency back. Don’t boil it though!
Broccoli Cheddar Soup Calories Per Cup: A Closer Look
So, you’re curious about the deliciousness factor in terms of calories? I get it! This broccoli cheddar soup is pure comfort, and comfort can sometimes feel hefty, right? But here’s the cool part: you can totally tweak it. For a lighter, every-day kind of bowl, maybe using skim milk and holding back on the heavy cream, I’d say you’re probably looking at around 200-250 calories per cup. If you’re going for the full-on, super-rich, indulgent version with whole milk and that glorious heavy cream, it might nudge closer to 350-450 calories per cup. It really depends on how cheesy and creamy you go, but either way, it’s worth every single bite!
Frequently Asked Questions About Broccoli Cheddar Soup
You know, when I share recipes, folks always have the best questions! It’s how we all learn and get even better at cooking. This broccoli cheddar soup is pretty forgiving, but here are a few things people often ask me about:
Is this broccoli cheddar soup vegetarian?
Yep, it sure is! The recipe as written uses vegetable broth, so it’s totally vegetarian friendly. If you opted for chicken broth by mistake, just swap it out next time. Easy peasy!
How can I make this soup thicker or thinner?
Oh, that’s an easy fix! If you want it thicker, just let it simmer gently, uncovered, for a few extra minutes. The liquid will evaporate, making it richer. If it’s too thick for your liking, just stir in a little extra milk or broth until it’s just right!
Can I use different types of cheese?
You absolutely can experiment with cheese! While sharp cheddar is my absolute favorite because it gives such a great flavor, you could try a mix of cheddar and Monterey Jack for extra meltiness, or even a bit of Gruyère for a nutty twist. Just make sure whatever you use shreds nicely!
Join Our Community of Keepers
I really hope you give this broccoli cheddar soup a try! It’s one of those recipes that just makes you feel good, you know? If you whip it up, I would absolutely LOVE to hear what you think. Did it become a keeper in your house? Did you share it with friends? Leave a comment below – I read every single one! Or, give the recipe a star rating right here on the page; it helps others find us. For even more ‘keeper’ recipes just like this one, delivered straight to your inbox, don’t forget to subscribe to our newsletter. We can connect and share all our kitchen adventures at our contact page too. Happy cooking!
Print30-Minute Broccoli Cheddar Soup
A creamy, comforting broccoli cheddar soup inspired by Panera, ready in 30 minutes. This recipe features a smooth yet chunky texture and is perfect for a quick weeknight meal.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (about 1 medium)
- 1 cup chopped carrots (about 2 medium)
- 2 cloves garlic, minced
- 4 cups broccoli florets (from about 1 lb broccoli), fresh or frozen
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup heavy cream (optional, for extra richness)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and carrots and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add broccoli florets, broth, salt, pepper, nutmeg, and cayenne pepper (if using) to the pot. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10-15 minutes.
- While the soup simmers, prepare the roux. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until lightly golden.
- Gradually whisk milk into the roux until smooth. Cook, stirring constantly, until the mixture thickens, about 3-5 minutes.
- Remove the soup pot from heat. Carefully transfer about 2 cups of the soup (mostly liquid and some broccoli) to a blender or use an immersion blender to blend until smooth. Return the pureed soup to the pot.
- Stir the thickened milk mixture into the soup. Add the shredded cheddar cheese and stir until melted and smooth. If using heavy cream, stir it in now.
- Heat the soup gently over low heat until warmed through. Do not boil. Serve immediately.
Notes
- For a smoother texture, blend more of the soup. For a chunkier texture, blend less.
- To melt cheddar smoothly, shred it yourself from a block and add it off the heat, stirring until melted. Pre-shredded cheese often contains anti-caking agents that can make it clump.
- You can use either fresh or frozen broccoli. If using frozen, add it directly to the pot without thawing.
- This soup can be frozen. Cool completely, then store in airtight containers. Thaw in the refrigerator and reheat gently on the stovetop. You may need to add a splash of milk or cream when reheating.
- Calorie ranges per cup can vary significantly. A lighter version using skim milk and less cheese might be around 200-250 calories, while a richer version with whole milk and heavy cream could be 350-450 calories or more.
- Serve in bread bowls for a classic presentation.
- This soup is a great option for meal prep and fits well into a cozy soup season rotation.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg