Broccoli soup infused with rich cheddar cheese creates a velvety texture and an indulgent taste, making it a luxurious comfort food. By prepping the majority of the ingredients in advance, particularly on a convenient Sunday, the process of whipping up this soup upon returning home becomes incredibly effortless. This versatile recipe caters to various dietary preferences, offering options for both gluten-free and vegetarian preferences, while also doubling up as a delightful dinner when served in sourdough bread bowls, adding a delightful twist to the meal. Making a larger batch ensures there are ample leftovers, perfect for a delicious lunch the following day, guaranteeing you get to savor this delightful soup more than once.
Originally published November 2021
Revised January 2024
Ingredients for Brocolli Soup with Cheddar Cheese
- Butter: Provides richness and flavor to the soup base.
- Carrots: Add natural sweetness and depth of flavor, enhancing the overall taste of the soup.
- Onion: Offers a savory base note and depth of flavor to the soup.
- Garlic: Adds aromatic complexity and a savory element to the soup.
- Flour: Used as a thickening agent to create a creamy consistency in the soup.
- Roasted Garlic Bouillon and Vegetable Bouillon: Enhance the soup’s savory flavor profile and provide a depth of taste.
- Vegetable Broth: Forms the liquid base of the soup, imparting rich flavor from the vegetables.
- Broccoli: The star ingredient, providing texture, nutrients, and the main flavor profile of the soup.
- Bay Leaf: Infuses a subtle herbal aroma and taste to the soup.
- Nutmeg: Adds warmth and depth to the flavor profile, complementing the broccoli and cheese.
- Dried Thyme: Offers earthy and herby notes to the soup, enhancing its overall taste.
- Half and Half: Adds creaminess and richness to the soup without making it overly heavy.
- Sharp Cheddar Cheese: Contributes a robust, tangy flavor and melts smoothly, enhancing the soup’s creaminess.
- Velveeta Cheese: Known for its excellent melting properties, it adds creaminess and helps bind the soup together.
- Salt and Pepper: Seasonings that enhance the overall taste of the soup.
- Cayenne Pepper (optional): Provides a subtle kick of heat, balancing the flavors, though this is optional based on personal preference for spice levels.
How to Store
Storing these is simple:
- Be sure to allow to completely cool before storing.
- We do not frost all of the cinnamon rolls, so we store the frosting in a seperate air tight container.
- Store rolls in an air tight container, or wrapped in foil.
- Both may be kept for up to one week, in the fridge.
Servings: 6 bowls of soup
Calories: 373kcal
Equipment
- Cheese grater
- Soup pot
Ingredients
Ingredients for Broccoli Cheese Soup
- 4 Tbsp Butter
- 1 onion medium, diced
- 1 cup shredded carrots
- 5 cloves garlic shredded
- 4 Tbsp Flour
- 1 ½ teaspoon better than bullion garlic stock
- 1 ½ teaspoon better than bullion vegetable stock
- 4 cups vegetable broth
- 2 cups small broccoli florets
- 1 Bay Leaf
- ¼ teaspoon Ground Nutmeg
- ½ teaspoon Dried thyme
- 1 ½ cups Half and Half
- 1 ½ cups sharp cheddar cheese
- 4 oz Velveeta cheese
- Salt and Pepper to taste
- 1/8 teaspoon Cayenne Pepper optional
Ingredients for Broccoli Cheese Soup Topping:
- 1 cup medium broccoli florets
Instructions
Instrutions for soup
- Melt butter in a pot. Toss in carrot and onion and cook until soft and golden brown.4 Tbsp Butter, 1 cup shredded carrots, 1 onion
- Add in garlic, flour and bullion stock. Cook for about 2 minutes, stirring constantly.5 cloves garlic, 4 Tbsp Flour, 1 ½ teaspoon better than bullion garlic stock, 1 ½ teaspoon better than bullion vegetable stock
- Add in vegetable broth, bay leaf, nutmeg, thyme and small broccoli florets. Simmer for 10 – 12 minutes until the broth starts to thicken.4 cups vegetable broth, 1 Bay Leaf, ¼ teaspoon Ground Nutmeg, ½ teaspoon Dried thyme, 2 cups small broccoli florets
- Remove bay leaf. Add in half and half, Velveeta and shredded cheese. Stir until melted.Â1 ½ cups Half and Half, 1 ½ cups sharp cheddar cheese, 4 oz Velveeta cheese
-  Season to taste with salt, pepper and cayenne. ÂSalt and Pepper to taste, 1/8 teaspoon Cayenne Pepper
Instrutions for topping
- Steam medium florets until tender. Â Season with salt and pepper. Use to garnish the soup and add to the soup.Â1 cup medium broccoli florets
Nutrition
Serving: 1bowl | Calories: 373kcal | Carbohydrates: 19g | Protein: 15g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 1658mg | Potassium: 420mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5110IU | Vitamin C: 43mg | Calcium: 414mg | Iron: 1mg
Tried this recipe?Let us know how it was!
More soups to try!
- Spicy Turkish Red Lentil Soup
- Panera 10 Vegetable Soup
- Rotisserie Chicken Tortilla Soup
- Maple Bourbon Butternut Squash Soup
The creamy texture combined with the rich, melted cheddar creates a flavor explosion in every spoonful. I could eat this soup every day and never get tired of it!
Yum!! This soup was so comforting, cheesy, and delicious!! And serving it in a bread bowl really put it over the top!
Broccoli cheddar soup is my go-to when ordering out, but this was even better. I am so happy now that I can make it at home with this recipe!!
This soup looks incredible in that bread bowl! Such wonderful and comforting flavors. Perfect for our snow day tomorrow.
Tara,
Thank you! Bruce is gonna make some more bread bowls this weekend! We love soup!
Dina and Bruce
This was so cozy and so good!! Thanks for the recipe!
Carol,
Thank you so much! Glad this was a cozy meal!
Dina and Bruce
Nothing better than broccoli soup on a crisp fall day! The bread bowl really completed this delicious meal! Thank you for the awesome recipe!