Broccoli Cheddar Soup

Soup is an essential staple for busy households like ours. Easy to feed a crowd and often forgiving, it’s common to find a pot simmering on my stovetop because soups are always perfect for meal prepping quick lunches. My family members each have our own favorite, with Italian Sausage Kale and Chicken Meatball Soup being perennial top picks.

This Broccoli Cheddar Soup recipe brings back fond memories of McCallister’s Deli in college. Their bread bowl soups were the ultimate comfort food for homesick, stressed-out college kids. The broccoli cheddar was such a standout, I was inspired to recreate the flavor for my own family.

Let’s talk about what makes this recipe an instant family favorite. The creamy, cheesy texture is a hit for children and children at heart. It’s hard to find someone who doesn’t love cheese!

But wait, there’s more! This soup is chock full of nutritious vegetables. Broccoli, carrots, and celery are cleverly disguised under layers of rich flavor. Garlic, butter, and a pinch of nutmeg add unexpected depth. This soup is everything best about an easy dinner that hits the comfort food craving!

Recipe Ingredients and Notes

Broccoli: I originally wrote this to include the stems because I actually do like them. However, not many do, so I changed it to florets. I recommend fresh broccoli, but you can substitute frozen in a pinch.

Vegetables: One thing about my soups is that they are often as hearty as a stew. This recipe also has carrots, onions, celery, and potatoes. You could skip any one of them and add more of the rest. I cut all of them in a diced fashion.

Cheddar Cheese: Only all-natural, real sharp cheddar cheese here! No Velveeta or other melting cheeses necessary. I highly recommend buying 1lb block and shredding it yourself. Pre-shredded has binders in it that won’t let the base become as creamy.

Milk: I use 2% generally but any milk is fine.

Chicken Broth: I use low sodium so I can control the salt level, but you can use whatever you prefer.

Garlic: I often use pre-minced garlic or about 2 cloves minced.

Flour/Butter: I use all-purpose flour to make a flour roux with the butter for richness and as a thickener.

Nutmeg: This gives a slightly nutty, warm taste. It’s really optional though if you don’t have it on hand. Paprika can also be used to add color and depth.

How to Make Cheddar Broccoli Soup

The full instructions are in the recipe card at the bottom of this post, but this is a visual reference if you need it for how the soup comes together.

Tips for Making a Great Soup

• If you want to speed up cooking the broccoli, you can steam it in the microwave and toss it in fully cooked.
• To prevent a grainy soup, add the cheese one handful at a time, mixing well between handfuls, and make sure the soup is hot when melting.
• For best results, shred your own cheddar cheese off the block.  Not only is it cheaper, it melts SO much better because pre-shredded contains cellulose to keep it from clumping.
• I like to garnish this soup with a sprinkle of black pepper and a little cheddar cheese.

Serving and Storage

What to serve with Broccoli Cheese Soup? I always like a crusty bread with soup to compliment the flavors, but it works wonderfully with a Ceasar Salad, Chopped Greek Salad, Paninis, Ham Sliders, and Roasted Butternut Squash Salad.

Leftovers: Store in a well-sealed, airtight container in the refrigerator. Lasts 3-4 days.

Make Ahead: This vegetable soup recipe is wonderful for meal prep or leftovers. All the vegetables, except the potatoes, can be prep ahead of time and the cooking takes less than 30 minutes.

Looking for More Hearty Soup Recipes? Check These out:

• Sausage and Kale Soup (Zuppa Toscana Copycat but better!)
• French Onion Soup
• Cabbage Beef Soup
• Creamy Chicken Tortellini Soup
• Seafood Chowder