There’s just something incredibly comforting about a rich, velvety bowl of soup, and this Creamy Broccoli Cheddar Soup Recipe checks all those cozy boxes. It’s like wrapping yourself in a warm hug – full of cheesy goodness and wholesome veggies that make you feel good inside and out.
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Why You'll Love This Recipe
I have to confess, every time I make this creamy broccoli cheddar soup, my kitchen fills with that irresistible aroma that pulls everyone in. It’s easy, satisfying, and perfect whether you want a light lunch or comforting dinner — and it’s naturally gluten free, which makes it even better.
- Super simple steps: Even if you’re not a seasoned cook, the process is straightforward and foolproof—no fancy techniques required.
- Deliciously creamy without heaviness: Greek yogurt adds that smooth texture without the overload of cream or milk, keeping it light but indulgent.
- Wholesome ingredients: I love using both broccoli stalks and florets for full flavor and texture—nothing goes to waste!
- Customizable veggie boost: Adding shredded carrots gives a subtle sweetness and vibrant color that everyone enjoys.
Ingredients & Why They Work
Each ingredient in this creamy broccoli cheddar soup recipe not only tastes fantastic but plays a role in creating the perfect balance of flavor and texture. Here’s why they’re my go-to combo when I want that classic soup feel without fuss.
- Butter: Adds richness and helps soften the onions and garlic for that flavorful base.
- Yellow onion: Provides a natural sweetness that deepens the soup’s flavor.
- Garlic: Brings a little kick and warmth, making every spoonful savory.
- Broccoli (including stalks): Using stalks keeps waste low and adds a nice, smooth quality when blended.
- Yukon gold potato: The magic behind the creamy texture without needing heavy cream.
- Salt, black pepper & paprika: Essential seasonings that brighten and subtly spice the soup.
- Vegetable broth: The flavorful liquid base that ties everything together.
- Greek yogurt: Keeps the soup creamy with a slight tang, balancing the cheese richness.
- Shredded carrots: Adds sweetness and color which makes the bowl look and taste even better.
- Cheddar cheese: The star ingredient – sharp and melty, it brings that signature cheesy goodness.
Make It Your Way
This is one soup I love to tweak depending on the season or mood. Don’t hesitate to get creative—once you know the base, you can add or swap ingredients to suit your taste or dietary needs.
- Variation: I sometimes swap Greek yogurt for sour cream for a tangier, creamier texture that’s just as delightful and a bit richer.
- Vegetable swaps: Adding chopped cauliflower or even kale can bump up the nutrition and add new textures to this familiar favorite.
- Make it spicy: A pinch of cayenne or a dash of hot sauce stirred in can give it a nice warming kick without overpowering the cheddar flavor.
- Dairy-free option: Use a vegan cheese alternative and coconut yogurt to keep it creamy but dairy-free—still delicious!
Step-by-Step: How I Make Creamy Broccoli Cheddar Soup Recipe
Step 1: Building the Aromatic Base
Start by melting the butter in a large pot over medium heat. Once it’s melted and shimmering, toss in your diced onion and pressed garlic. Sauté them until the onions turn translucent and you can really smell that yummy garlic-onion combo—usually about 3 to 4 minutes. Stir frequently so nothing browns or burns here; you want gentle sweetness to develop as the base.
Step 2: Simmer Vegetables to Tenderness
Add the chopped broccoli stalks, diced potato, salt, pepper, and paprika. Give everything a good stir so it’s well combined. Then pour in the vegetable broth and bring it up to a gentle simmer. Cover the pot and let it cook until the potato and broccoli stalks are fork-tender, about 8–10 minutes. This is the key part where the flavors meld and veggies soften perfectly.
Step 3: Blend to Creamy Perfection
Once your veggies are nice and tender, it’s time to blend. I either use a high-powered blender and carefully transfer the hot soup in batches, or—if you have one—an immersion blender right in the pot. Blend until silky smooth and creamy, without any chunky bits left. This step sets the stage for that ultra-luxurious mouthfeel we all crave!
Step 4: Stir in Yogurt and Veggies
Put your blended soup back on the stove, and stir in the Greek yogurt to add tang and richness. Now add the broccoli florets and shredded carrots for a bit of texture and sweetness. Let everything simmer together, stirring often, until the florets cook through and soften but still hold their lovely shape—usually 5 to 7 minutes.
Step 5: Melt in the Cheesy Goodness
Finally, stir in the sharp cheddar cheese just until it melts and blends into the soup. This last step is pure joy—the cheese creates that beautiful depth and creaminess that makes this soup hard to put down. Serve it piping hot and savor every spoonful!
Top Tip
Over the years, I’ve played around with creamy broccoli cheddar soup recipes and learned from many kitchen experiments. These tips will help you get the creamiest texture and fullest flavor, every time.
- Use broccoli stalks: Don’t toss those thick stalks! They blend into the soup smoothly and add body without losing flavor.
- Don’t overcook the florets: Add them near the end to keep their vibrant color and a little bite for texture.
- Greek yogurt for creaminess: It’s a gamechanger to add richness without making the soup too heavy or greasy.
- Grate your own cheese: Pre-shredded cheese often has anti-caking agents that can affect melting; fresh cheddar melts more smoothly and tastes fresher.
How to Serve Creamy Broccoli Cheddar Soup Recipe
Garnishes
I love topping my soup with a sprinkle of extra sharp cheddar for cheesiness on top and a handful of crushed gluten-free crackers for that perfect crunch contrast. Sometimes, a little fresh cracked black pepper or a few snipped chives add a fresh pop of color and flavor, making it look as good as it tastes.
Side Dishes
There’s something about pairing this soup with a crisp green salad or warm gluten-free bread that just hits the spot. For heartier meals, I often serve it alongside a roasted chicken breast or a simple quiche—turning it into a complete, satisfying dinner.
Creative Ways to Present
For special occasions, I’ve served this creamy broccoli cheddar soup in toasted bread bowls lined with parchment paper for less mess and a charming rustic vibe. It’s also a hit served in mini mason jars as appetizers at parties—people love the cozy feel!
Make Ahead and Storage
Storing Leftovers
I store any leftovers in airtight containers in the fridge, and the soup keeps wonderfully for up to 3 days. Just remember, it thickens as it cools, so a splash of veggie broth or water when reheating helps loosen it back up to that lovely creamy texture.
Freezing
I’ve frozen this soup successfully in portioned freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently on the stove. Note that the texture might be slightly different but still delicious—and it’s a lifesaver for busy days!
Reheating
Reheat on low heat with a lid partially covering the pot. Stir frequently to avoid scorching and add a little broth or water as needed to get your desired soup consistency. This way, all those rich flavors come right back to life.
Frequently Asked Questions:
Absolutely! This recipe uses vegetable broth, making it naturally vegetarian. Just ensure your cheese is also vegetarian-friendly, as some can contain animal rennet.
To make it dairy-free, you can substitute the cheddar cheese with a plant-based vegan cheese and use coconut yogurt or any dairy-free yogurt alternative instead of Greek yogurt. The soup will still have a lovely creamy texture.
Yes, frozen broccoli works well for this recipe and can be a convenient alternative. Just adjust cooking times slightly as frozen broccoli tends to cook faster. Make sure to drain excess moisture after thawing if necessary to keep your soup from becoming too watery.
To avoid a grainy texture, add the shredded cheese gradually over low heat and stir constantly until fully melted. Using freshly shredded cheese instead of pre-shredded, which often contains anti-caking agents, also helps ensure smooth melting.
Final Thoughts
This Creamy Broccoli Cheddar Soup Recipe holds a special place in my heart because it’s my go-to comfort food on chilly days, but it’s also surprisingly healthy and accessible for all kinds of dietary needs. I hope you’ll give it a try—it’s one of those recipes that feels like a warm kitchen hug you can spoon up anytime you want a little love in a bowl.
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Creamy Broccoli Cheddar Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This easy broccoli cheddar soup is a comforting and gluten free recipe that combines tender broccoli, creamy Greek yogurt, and sharp cheddar cheese for a warm and nourishing meal perfect for any soup lover.
Ingredients
Vegetables and Dairy
- 1 yellow onion (diced)
- 3 cloves garlic (pressed)
- 1 large head of broccoli including stalks (about 1 lb)
- 1 yukon gold potato (diced, about 1.5 cups)
- 1 cup shredded carrots
- ½ cup Greek yogurt
- 2 cups cheddar cheese (shredded)
Seasonings and Broth
- 2 tablespoon butter
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon paprika
- 900 mL vegetable broth
Instructions
- Saute aromatics: In a large pot over medium heat, melt the butter. Add diced onion and pressed garlic, sautéing until the onions are translucent and fragrant, about 4 minutes.
- Add vegetables and seasonings: Stir in broccoli stalks, diced potato, salt, pepper, and paprika. Pour in vegetable broth and bring to a simmer.
- Simmer until tender: Cover the pot and cook until the broccoli stalks and potatoes are tender enough to pierce with a fork, about 10 minutes.
- Blend soup: Transfer the soup to a high-powered blender or use an immersion blender directly in the pot to blend until smooth and creamy.
- Incorporate yogurt and fresh vegetables: Return the blended soup to the pot, stir in Greek yogurt, then add broccoli florets and shredded carrots. Simmer while stirring frequently until the broccoli is fully cooked, around 5-7 minutes.
- Add cheese and finish: Stir in the shredded cheddar cheese until melted and well combined. Serve hot and optionally top with crushed gluten free crackers.
Notes
- This recipe is inspired by Panera's classic broccoli cheddar soup but made gluten free and healthier by adding Greek yogurt.
- Using the broccoli stalks along with florets adds more fiber and flavor without waste.
- You can substitute Greek yogurt with sour cream for a richer texture.
- For a thinner soup, add more vegetable broth to reach desired consistency.
- Use a high-powered blender to get the smoothest texture or an immersion blender for convenience.
- Top with gluten free crackers or cooked bacon bits for extra crunch and flavor.
Nutrition
- Serving Size: 2 cups
- Calories: 337 kcal
- Sugar: 7 g
- Sodium: 1580 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 58 mg
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