This Broccoli Cheddar Soup is warm, cheesy, and so comforting. The soup is made with fresh broccoli, matchstick carrots, and topped with crunchy homemade croutons. If your family loves cozy soups, you may want to double this recipe, it disappears fast.
Recipe Overview
Time: 40 Minutes
Ingredients: Vegetable broth, milk, broccoli florets, matchstick carrots, yellow onion, sharp cheddar cheese, butter, garlic, flour, Dijon mustard, salt, pepper, French baguette, & olive oil,
Ease: Medium. Simple ingredients and steps, just a few more than your average recipe.
Ingredients & Substitutions
- Broccoli Florets - Fresh is best, but frozen works too. If you want to use frozen, thaw and drain first, then chop any larger pieces into smaller pieces. It will also require 5-10 minutes of less cook time.
- Matchstick Carrots - I like using pre-grated matchstick carrots to save time.
- Onion - Yellow or sweet onions work great for this soup. White onion will give you a slightly stronger flavor.
- Vegetable Broth - You can also use chicken broth for a more savory flavor.
- Milk - Whole milk makes the soup creamier. You can use 2% or skim, but the soup will be a little thinner.
- Garlic - Fresh garlic gives the best flavor for both the soup and the croutons. If needed, you can swap one garlic clove for ½ teaspoon garlic powder.
- All-Purpose Flour - Helps thicken the soup. Whole wheat flour works as well.
- Dijon Mustard (Optional) - It adds a subtle tang that balances the cheese.
- Sharp cheddar cheese - Sharp cheddar gives the strongest cheesy flavor. I like using yellow cheddar, but white cheddar works too.
- French baguette - I like using a thin baguette so the croutons get extra crisp. You can also use sourdough, ciabatta, or any sturdy bread you have on hand.
Full ingredient list with quantities in the recipe card below
How to Make Broccoli Cheddar Soup & Croutons
Cook the Veggies
Melt butter, cook the onion until soft, then add garlic. Sprinkle in the flour and whisk for 1-2 minutes.
Build the Soup
Slowly whisk in the broth, then add the milk, broccoli, carrots, Dijon, salt, and pepper. Simmer for about 20 minutes, until the broccoli is tender.
Make the Croutons
Toss torn bread with melted butter, garlic, and oil, then bake, flipping halfway, until crisp and golden.
Finish the Soup
Stir in the cheddar a handful at a time until the soup is smooth and creamy. Season with salt and pepper.
Tips
Chop the broccoli small: Bite-sized pieces cook faster and give the soup a better texture.
Don't boil the soup after adding cheese: Keep the heat low to prevent the cheese from separating.
Want it thicker? Mix 1-2 tablespoons of flour with the same amount of milk, then whisk in and cook for 5 more minutes.
Too thick? Add a splash of broth or milk until it reaches your ideal consistency.
Common Questions
Yes. Thaw it first and drain off excess liquid so the soup doesn't become watery.
This usually happens when the soup gets too hot. Try whisking in a splash of milk or cream over low heat to help cool and smooth it out. Sometimes adding a bit more freshly grated cheese, on low heat, can help it come back together.
Shredded or diced chicken works great, and crispy bacon adds extra flavor. You can also stir in cooked ham or cooked turkey if you have leftovers.
You can use half-and-half for an even creamier soup, or 2%, 1%, and skim milk for a lighter option. Unsweetened almond milk works, but it will change the flavor.
Add 1-2 cups of diced potatoes, cut into small ½-inch pieces, along with the broccoli. They'll cook in about the same amount of time and make the soup heartier.
Make Ahead
For the Next 2-4 Days:
- Make the soup and croutons as directed.
- Store the soup in an airtight container in the fridge for up to 4 days.
- Store the croutons in a sealed container for 2-3 days.
- Reheat the soup on the stove over medium-low heat or in the microwave. Add a splash of milk or broth if it thickens in the fridge.
For the Next 3 Months:
- Make the soup as directed, let it cool completely, then freeze for up to 3 months.
- To reheat, thaw in the fridge overnight, then warm gently on the stove over medium-low heat or in the microwave. Add a little milk or broth as needed.
- Croutons are best made fresh, but you can make them 3-4 days ahead and store in an airtight container. They don't freeze well, they lose their crunch.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Broccoli Cheddar Soup with Croutons
Ingredients
Broccoli Soup
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 garlic cloves minced
- ¼ cup all-purpose flour
- 2 ½ cups vegetable broth or chicken broth
- 2 cups whole milk or any milk you have
- 3 cups broccoli florets chopped into small bite sized pices
- 1 cup matchstick carrots
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups sharp cheddar cheese shredded
Homemade Croutons
- 4 oz French baguette torn or cut into small pieces (about 2 cups)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 garlic clove smashed or halved
- ⅛ teaspoon salt
- pepper
Instructions
Make the Soup
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook for about 5 minutes, until softened.
- Add the garlic and cook for 1 minute. Sprinkle the flour over the veggies and whisk for 1-2 minutes, until lightly golden.
- Slowly whisk in the broth. Stir in the milk, broccoli, carrots, Dijon, salt, and pepper.
- Bring to a gentle simmer. Reduce the heat to medium-low and cook for about 20 minutes, or until the broccoli is tender, stirring occasionally.
- Add the cheddar a handful at a time, stirring until the soup is smooth and creamy. Taste and adjust seasoning. Keep the heat on low while the croutons finish baking.
Make the Homemade Croutons
- While the soup simmers, preheat the oven to 375°F. Place the torn bread pieces in a large bowl.
- In a small saucepan over medium heat, warm the olive oil, butter, smashed garlic, salt, and pepper until everything melts together. Remove the garlic.
- Pour the garlic oil over the bread and toss to coat.
- Spread the bread on a baking sheet in a single layer. Bake for 7 minutes, toss, then bake for another 5 minutes, or until crisp and golden.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!