Broccoli Cheddar Soup cravings hit hard at the weirdest times. Like, you’re driving home, hands freezing off, and suddenly you’re dreaming of that Panera bowl creamy, cheesy, the smell already in your nose. But eating out is expensive (one bowl? That’s lunch and dinner budget gone), and no, the grocery store stuff… sorry, but it tastes like it’s been in a can longer than you’ve been alive. I used to wish I knew how the heck to make it at home. But turns out, it’s shockingly doable! Before we dive in, you might wanna check out this chick-fil-a chicken noodle soup recipe if you’re a soup lover like me. Okay, let’s jump right into it!
Why You’ll Love Broccoli Cheddar Soup
This isn’t just good it’s sneaky good. Way better than what you get at most “sit-down” places. First, homemade Broccoli Cheddar Soup is way creamier (and you control the cheese, so… more cheese, obviously). Second, it’s super quick. I’m not exaggerating when I say you’ll have dinner on the table in about half an episode of your favorite show.
Also kids, picky eaters, even that one friend who “doesn’t like veggies” everyone digs in. Plus, I don’t trust people who don’t love a big mug of cheesy comfort. The best part? You can tweak this Broccoli Cheddar Soup to fit whatever wacky diet you’re on or swap stuff based on what’s in your fridge. To me, that flexibility is a win you can taste.
| Nutrient | Amount per Serving (1 cup) | Daily Value % |
|---|---|---|
| Calories | 300 | 15% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Carbohydrates | 27g | 9% |
| Fiber | 3g | 12% |
| Vitamin C | 35mg | 39% |
| Calcium | 300mg | 30% |
Ingredients You’ll Need
You don’t need a million things. Seriously, walk right past those “specialty” aisles, because this Broccoli Cheddar Soup keeps it real simple:
- A decent amount of broccoli (fresh or frozen, don’t panic if you only have one)
- Carrots, for sweetness and, I dunno, color therapy?
- Onion don’t skip, trust me
- Garlic, because what’s soup without garlic?
- Cheddar cheese, sharp is better but use whatever you’ve got hanging out in your fridge
- Milk and chicken or veggie broth (Don’t be fussy)
- A tablespoon of flour (for thickening)
- Butter & salt, always
- Maybe a pinch of nutmeg or cayenne if you love fancy extras
Nothing complicated. You’re probably looking at your kitchen and realizing you already have 90% of what you need.
Step-by-Step Instructions
Alright, this is not a technical ballet. Get a big pot nobody likes being confined. Melt some butter, toss in chopped onion, carrots, and a scoop of garlic. Let that sweat a second. When it’s smelling all comfort-y, sprinkle in your flour and stir (awkward clumps are fine, they disappear). Pour in broth and milk, bring to a gentle simmer, and let everything mingle for like 10 minutes. Add broccoli. Use a hand blender if you like it smooth or a potato masher for chunky vibes. Then here’s where it gets fun add all that shredded cheddar.
Stir until melted and thick. Taste it. More salt? More cheese? Your call. Ladle in bowls and try not to burn your tongue (honestly, it’s harder than you think).
Snack Cravings, Served the Sweet & Savory Way
Lazy Bites is my little corner for those irresistible nibbles we all love melty cheese pulls, sugar-dusted treats, and easy sides that come together without stress. I think of it as the place you turn when you want something satisfying but don’t feel like spending an hour in the kitchen. These recipes are quick, cozy, and always a little indulgent. Whether it’s a Saturday afternoon, a family movie night, or just a quick pick-me-up before dinner, you’ll find a bite that feels homemade but takes only minutes. Find your snack fix today.
Pro Tips & Sweet Variations
Here’s the deal: don’t overthink it. Sometimes I use two kinds of cheese. Sometimes I’ve got cream in the fridge and go heavy. Add crumbled bacon if you’re feeling, well, bacon-y. Go light on flour for a thinner version. I once dumped in a handful of spinach nobody noticed (ha). Stale bread? Cube it up, toast, instant croutons. As for spice? A sprinkle of cayenne or black pepper at the end really wakes it up. If you’re cooking for a crowd with weird tastes, keep it basic and set out toppings a DIY soup bar never disappoints.
Perfect Pairings & Serving Ideas
Let’s be honest, Broccoli Cheddar Soup loves company. Here are my quick picks for what goes great on the side:
- Warm, crusty bread anything from a grocery store baguette to leftover rolls.
- Simple salad (something sharp, with a vinaigrette, balances the creaminess)
- If you have a sandwich handy? Dip away.
- Crackers or even pretzels sometimes I break ‘em up and toss on top.
Soup never judges, so do what fits your mood. For more coziness, peek at cozy wonton soup recipe too.
Storage & Make-Ahead Tips for Broccoli Cheddar Soup
Don’t stress if you make too much (I always do). This Broccoli Cheddar Soup actually tastes better the next day just keep it in a tightly sealed container in the fridge. If it thickens up, add a splash of milk while reheating and stir. It freezes okay, though sometimes the texture is a tad different when thawed give it a good whisk. For meal prepping (yay, adulting), divide into small containers for grab-and-go lunches. I live for a warm, microwaved mug during busy weeks.
FAQs About Broccoli Cheddar Soup
Can I use frozen broccoli?
Yup, absolutely. Just toss it in and simmer a bit longer till tender.
What’s the secret to a silky texture?
Don’t rush the cheese add it off-heat so it melts slowly and doesn’t get gritty.
Is it gluten free?
Swap the flour for gluten-free blend or just leave it out for a lighter soup.
Can I make this vegan?
Use plant-based milk, cheese, and veggie broth. It won’t taste exactly the same, but it’s pretty darn close.
How long does it last in the fridge?
Four days, maybe five. In my house, it never makes it that long.
Nutrition Notes
Alright, real talk, this Broccoli Cheddar Soup has veggies, but it’s still soup. You get a decent dose of vitamin C from broccoli, calcium from cheese, and healthy fat if you go easy on the butter. Watch the salt content depends on your broth and cheese. Want less fat? Swap milk for a lighter kind or grab reduced-fat cheese. And if you want nitty-gritty nutrition info, there are tons of online calculators that break it down for whatever swaps you make. Either way, it’s a cozy meal that fills you up without being too heavy.
Cozy Bowls & Cheesy Grins: The Only Soup You Need
If you crave Broccoli Cheddar Soup that actually makes you happy (hi, that’s me every winter), give this a shot. You’ll save money, eat better, and honestly your house will smell like a five-star restaurant and that’s never a bad thing. If you get soup-obsessed like I did, swirl through the Broccoli Cheddar Soup Recipe – Love and Lemons for more ideas or check out this wild guide to how many ounces in a soup cup for those curious moments. Try the recipe, trust your tastebuds, and let soup night win the dinner game for once.
Broccoli Cheddar Soup
Ingredients
Main Ingredients
- 4 cups Broccoli, chopped Fresh or frozen
- 2 medium Carrots, chopped For sweetness
- 1 medium Onion, chopped Don’t skip this ingredient
- 3 cloves Garlic, minced Essential for flavor
- 2 cups Sharp Cheddar cheese, shredded Use whatever cheese you have
- 2 cups Milk Use your preferred milk
- 4 cups Chicken or vegetable broth Don’t be fussy with the brand
- 1 tablespoon Flour For thickening the soup
- 2 tablespoons Butter For sautéing
- 1 teaspoon Salt Adjust to taste
- to taste Nutmeg or cayenne pepper Optional seasoning
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add chopped onion, carrots, and garlic; sauté until vegetables sweat and are fragrant.
- Sprinkle in flour, stirring until combined (it’s okay if there are clumps).
- Pour in the broth and milk, bringing the mixture to a gentle simmer. Let cook for about 10 minutes.
- Add the broccoli; blend with a hand blender for smoothness or mash for a chunkier texture.
- Stir in shredded cheddar cheese until melted and the soup is thick.
Notes
Nutrition
What’s Sweet in Your Kitchen?
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