Broccoli Cheddar Soup
Few things are as comforting and satisfying as a bowl of rich, creamy broccoli cheddar soup—especially when it’s homemade! This version is thick, velvety, and packed with real cheddar cheese, tender broccoli, and hearty potatoes for the ultimate cold-weather meal. It’s the perfect balance of cheesy indulgence and wholesome veggies, making it a dish you’ll want to make on repeat.
Want to take it up a notch? Serve it in a hollowed-out sourdough bread bowl for a restaurant-worthy experience! The crispy, chewy bread soaks up the cheesy soup, making every bite even better. Whether you’re looking for a quick weeknight dinner or a fancy way to impress guests, this soup delivers.
Why You’ll Love This Recipe:
- Ultra Creamy & Cheesy – Made with sharp cheddar, heavy cream, and butter for a rich, silky texture.
- Loaded with Veggies – A cozy way to sneak in broccoli, carrots, and potatoes without compromising on flavor.
- Easy to Make – No fancy ingredients or complicated steps—just simple, wholesome comfort food.
- Freezer-Friendly – Perfect for meal prep or saving leftovers for busy days.
- Great for a Fancy Presentation – Serve in a hollowed-out sourdough loaf for a visually stunning meal.
Whether you’re curling up on a chilly evening or looking for an easy crowd-pleaser, this homemade broccoli cheddar soup is better than takeout and ridiculously easy to make.
Ingredients
- Broccoli
- Carrot
- Heavy cream
- Butter
- Garlic
- Salt and pepper
- Cheddar cheese
- Vegetable or chicken broth
- Potato
- Sourdough bun or loaf for serving (optional)
Step-by-Step Guide for Making Broccoli Cheddar Soup
As always, I’ve included a printable recipe card for your convenience at the bottom of this post! Here, I’m going to share the steps alongside some handy photos to help you to visualise the process…
1. In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for a few minutes until fragrant.
2. Pour in the heavy cream and bring to a simmer.
3. Add the vegetable or chicken broth and bring to a simmer.
4. Add the chopped broccoli, potato and grated carrot to the pot. Cook for about 25-30 minutes, or until the broccoli is tender.
5. Stir in the shredded cheddar cheese until melted and well combined.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with extra shredded cheese if desired. Enjoy!
Variations & Customizations for Broccoli Cheddar Soup
Want to switch things up? This broccoli cheddar soup is incredibly versatile! Here are some delicious variations and customizations to make it your own:
Add Even More Flavor
- Bacon Lovers – Stir in crispy crumbled bacon for a smoky, savory boost.
- Roasted Garlic Twist – Roast a few cloves of garlic until golden and blend them into the soup for extra depth.
Cheese Variations
- Extra Sharp Cheddar – If you love a strong cheese flavor, use extra-sharp aged cheddar.
- White Cheddar Swap – For a slightly milder, creamier taste, try white cheddar instead of orange cheddar.
- Gouda or Smoked Cheese – Swap some of the cheddar for smoked gouda or gruyère for a more complex, smoky flavor.
Texture Tweaks
- Super Thick & Hearty – Add an extra half a potato and blend the soup for a thicker, heartier consistency.
- Chunky vs. Smooth – Blend half the soup for a partially creamy, partially chunky texture, or purée it all for an ultra-smooth finish.
Spice It Up
- Jalapeño Kick – Add diced jalapeños for a mild heat that pairs beautifully with the cheese.
- Cayenne Pepper – A pinch of cayenne or red pepper flakes gives the soup a warm, subtle spice.
- Dijon Mustard – A teaspoon of Dijon mustard enhances the cheese flavor without making it spicy.
Lighten It Up
- Milk Instead of Cream – Swap the heavy cream for whole milk or half-and-half for a lighter version.
- Greek Yogurt Substitute – Stir in Greek yogurt instead of cream for extra protein with less fat.
- More Broccoli, Less Cheese – Increase the broccoli and carrots for a more veggie-forward version.
Fun Serving Ideas
- Crouton Topping – Add garlic butter croutons for extra crunch.
- Crispy Parmesan Chips – Bake small piles of shredded Parmesan until crisp and use them as a garnish.
How to Make a Hollowed-Out Sourdough Bread Bowl for Serving
Serving broccoli cheddar soup in a sourdough bread bowl takes this cozy dish to the next level. Here’s how to do it:
Choosing the Right Bread
- Go for round loaves – Look for small to medium-sized round sourdough loaves (boules) that are sturdy enough to hold soup.
- Crusty is best – A firm, crusty exterior prevents the bread from getting soggy too quickly.
- Avoid pre-sliced bread – You need a whole, unsliced loaf for this to work.
How to Hollow Out a Bread Bowl
- Cut the Top – Using a sharp serrated knife, slice off the top about ½ to 1 inch down from the top. Keep the lid!
- Scoop Out the Inside – Gently pull out the soft bread from the center, leaving about a ½-inch thick wall around the edges.
- Don’t Waste the Bread – Save the scooped-out bread for dipping into the soup or making croutons!
Toasting for Extra Crispiness (Optional, but Recommended!)
For a sturdier bread bowl that holds up to the soup longer:
- Brush the inside lightly with melted butter or olive oil.
- Place in a preheated oven at 375°F (190°C) for about 5-7 minutes until slightly crisp.
- Let it cool slightly before adding soup.
Serving Your Soup in a Bread Bowl
- Fill it to the top – Pour your hot broccoli cheddar soup directly into the hollowed-out bowl.
- Use the lid for dipping – The bread top makes a perfect built-in dipper!
- Serve immediately – Bread bowls work best when served fresh to avoid sogginess.
Broccoli Cheddar Soup
Ingredients
- 1 head of broccoli chopped
- 1 carrot grated
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic minced
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 ½ cups vegetable or chicken broth
- 1 potato
Instructions
- In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for a few minutes until fragrant.
- Pour in the heavy cream and bring to a simmer.
- Add the vegetable or chicken broth and bring to a simmer.
- Add the chopped broccoli, potato and grated carrot to the pot. Cook for about 25-30 minutes, or until the broccoli is tender.
- Stir in the shredded cheddar cheese until melted and well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with extra shredded cheese if desired. Enjoy!
If you make this soup, I’d really love to hear your thoughts in the comment section below! You can also tag me in your creations on Instagram @slimmingviolet. I love seeing what you’ve been making in your own kitchen!
