broccoli cheddar soup

Broccoli Cheddar Soup is incredibly creamy and delicious – and tastes even better made at home! It’s full of tender broccoli, cheesy goodness, and smoky bacon pieces. Pair this cozy soup with a hunk of homemade crusty bread for the ultimate comfort food meal.

this recipe

Photography for this recipe is courtesy of Creating Kaitlin. All other photography on Blue Bowl Recipes is done by myself, Stephanie Simmons, unless otherwise credited.

Why you’ll love Broccoli Cheddar Soup:

• Cheesiest Broccoli Soup – This (better than Panera!) broccoli cheese soup is unbelievably rich, creamy, and cheesy!
• Pairs Perfectly with No-Knead Bread – A hunk of my no-knead bread is the must-have tool for scooping up every last drop of creamy soup!
• Easy, Rustic Recipe – The soup is simple enough for anyone to make! And the bread is SO simple and very hands off – the perfect baking project for a cold day.
• Make it EXTRA – If you’re feeling a little fancy, turn some of the bread into homemade croutons! Add a little bacon to the soup, too. It amps up the flavor in the best way!

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Butter – I always use salted butter for the best flavor, but feel free to use unsalted butter if you prefer.
• Half and Half – I prefer half and half, but you can use whole milk for a slightly lighter and less rich soup, or heavy cream for a richer soup.
• Chicken Stock – Use chicken or vegetable stock, or chicken bone broth.
• Carrots – Save yourself some time and use pre-shredded carrots. Or if you insist on doing it yourself, I suggest using the blade on your food processor.
• Broccoli – I prefer using fresh chopped broccoli florets, but you can use frozen if you like. Don’t bother thawing them but add a few minutes to the cooking time.
• Sharp Cheddar Cheese – Grating block cheese yourself gives the best results for soup. Pre-shredded cheese can cause a gritty texture.
• Flour – I’m using all-purpose flour to make the soup roux, and a combination of all-purpose flour plus white whole wheat for the homemade (practically) no-knead bread.
• Yeast – Use instant yeast (or rapid rise yeast), not active dry yeast.
• Mild Lager – For a delicious tangy flavor and even more tender bread. I use Leinenkugel’s Honey Weiss, but use whatever beer you prefer – so long as it’s at room temperature.

Recipe Substitutions & Variations:

• Dairy-free – I have not tried this recipe without regular butter and/or half and half. You can try using your favorite plant-based alternatives.
• Vegetarian – Swap chicken broth with vegetable broth and leave off the bacon for a totally meatless recipe.

How to Make Broccoli Cheese Soup:

Step 1: Make the Soup. In a dutch oven or large pot, melt the butter over medium heat. Add the onion, salt, and black pepper, and sauté. Then add the minced garlic and cook for about 30 seconds.

Whisk in the flour, then add a splash or two of half and half to help prevent the flour from burning. Whisk for a few minutes to cook the flour taste out.

Step 2: Continue the Soup. Slowly whisk in the half and half – you’ll have a thick sauce with a perfectly creamy texture. Whisk in the chicken broth next. Simmer for several minutes to thicken. 

Step 3: Add Mix-Ins. Add the shredded carrots, chopped broccoli, and celery and continue simmering until veggies are tender.

Once the veggies are tender, slowly whisk in the cheese, a handful at a time, to prevent gritty lumps from forming.

Step 4: Add Optional Goodies. Now is when you can stir the cooked bacon into the broccoli cheese soup, or just use as a garnish on top of the bowls. 

Cube 1-2 slices of the bread and lightly fry on both sides in olive oil for some quick homemade croutons!

Serving + Storing:

Serve immediately while the bread and creamy broccoli cheddar soup are nice and warm! This soup also pairs beautifully with my Buttery Parmesan and Herb Breadsticks, my Homemade Soft Pretzels, or with bread bowls!

Store leftover soup in an airtight container in the fridge for up to 5 days. 

Expert Baking Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
• Start the Bread Ahead – The crusty bread takes little effort to make, but it does take a good amount of time. Get started on the first proof (which takes anywhere from 8-18 hours) the night before you plan to bake and serve.

FAQs:

Special Tools:

• Food Processor – Use the blade of your food processor to quickly grate whole carrots if you’re not buying pre-shredded carrots.
• Dutch Oven – I absolutely love my dutch ovens to make both the crusty bread and broccoli cheddar soup, and SO much more!

More Cozy Soup Recipes:

• Tomato Basil Soup with Roasted Heirloom Tomatoes
• Creamy Chicken Wild Rice Soup
• One-Pot Cheddar Cauliflower Soup
• Cozy Chicken Dumpling Soup
• Creamy Chicken Gnocchi Soup

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