Loaded Broccoli Cheddar Soup Recipe

Introduction

This Loaded Broccoli Cheddar Soup is a comforting classic packed with fresh broccoli and sharp cheddar cheese. Creamy, cheesy, and hearty, it makes for the perfect warm meal on chilly days. Adding bacon and green onions on top brings an irresistible savory crunch.

Ingredients

• 4 cups broccoli florets, chopped (about 1 large head)
• 1 medium carrot, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup celery, diced
• 4 tablespoons unsalted butter
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded, plus extra for garnishing
• 1/4 cup cream cheese, softened
• 1/4 cup all-purpose flour
• 4 cups low-sodium vegetable or chicken broth
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt, plus more to taste
• 4 strips cooked bacon, crumbled (optional)
• 1/4 cup chopped green onions
• 1/4 cup sour cream

Instructions

1. Step 1: Melt the unsalted butter in a large soup pot over medium heat. Add the diced onion, carrot, celery, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender.
2. Step 2: Sprinkle the all-purpose flour evenly over the sautéed vegetables. Cook, stirring constantly, for 2 minutes to eliminate any raw flour taste.
3. Step 3: Gradually whisk in the vegetable or chicken broth to avoid lumps. Add the chopped broccoli, smoked paprika, salt, and black pepper. Bring the mixture to a simmer.
4. Step 4: Cover the pot and cook for 15 minutes, or until the broccoli is fork-tender.
5. Step 5: Reduce heat to low. Stir in the whole milk, heavy cream, and softened cream cheese until fully incorporated and smooth. Simmer gently for 5 minutes.
6. Step 6: Gradually add shredded sharp cheddar cheese, stirring until completely melted and the soup is creamy.
7. Step 7: For a smoother consistency, use an immersion blender to blend the soup partially, leaving some texture if desired.
8. Step 8: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle hot soup into bowls. Garnish with crumbled bacon, chopped green onions, and a dollop of sour cream if desired.

Tips & Variations

• Use sharp or extra-sharp cheddar for a more intense cheesy flavor.
• Substitute smoked paprika with regular paprika or a pinch of cayenne for extra heat.
• For a vegetarian version, omit the bacon and use vegetable broth.
• To make the soup gluten-free, replace all-purpose flour with a gluten-free flour blend or cornstarch slurry.
• Adding potatoes or cauliflower can add extra body and creaminess to the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. If the soup thickens too much when chilled, thin it out with a splash of milk or broth when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and reheated just before serving. The flavors may even deepen overnight.

Can I freeze leftover broccoli cheddar soup?

Freezing is possible, but it may change the texture of the dairy ingredients, causing some separation. To minimize this, cool the soup completely before freezing and reheat slowly, whisking well.

Loaded Broccoli Cheddar Soup Recipe

Print Recipe

★★★★★

4.7 from 98 reviews

This Loaded Broccoli Cheddar Soup is a creamy, comforting bowl packed with tender broccoli, sharp cheddar cheese, and a hint of smoky paprika. Perfect for chilly days, this hearty soup combines sautéed aromatics with a velvety dairy base and crispy bacon topping options to create a flavorful, satisfying meal.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Total Time: 42 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 4 cups broccoli florets, chopped (about 1 large head)
• 1 medium carrot, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup celery, diced

Dairy and Cheese

• 4 tablespoons unsalted butter
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded, plus extra for garnishing
• 1/4 cup cream cheese, softened
• 1/4 cup sour cream

Other Ingredients

• 1/4 cup all-purpose flour
• 4 cups low-sodium vegetable or chicken broth
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt, plus more to taste
• 4 strips cooked bacon, crumbled (optional)
• 1/4 cup chopped green onions

Instructions

1. Sauté Aromatics: Melt the unsalted butter in a large soup pot over medium heat. Add the diced onion, carrot, celery, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender and aromatic.
2. Add Flour: Sprinkle the all-purpose flour evenly over the sautéed vegetables. Cook while stirring constantly for 2 minutes to cook off the raw flour taste and form a roux base for the soup.
3. Incorporate Broth and Broccoli: Gradually whisk in the low-sodium vegetable or chicken broth to avoid lumps forming. Add the chopped broccoli florets, smoked paprika, salt, and black pepper. Stir well to combine and bring the mixture to a gentle simmer.
4. Simmer Soup: Cover the pot and let the soup simmer for 15 minutes, or until the broccoli is fork-tender and the flavors meld together.
5. Add Dairy Ingredients: Reduce the heat to low. Stir in the whole milk, heavy cream, and softened cream cheese until fully incorporated and the mixture is smooth. Allow the soup to simmer gently for another 5 minutes.
6. Incorporate Cheddar Cheese: Gradually add the shredded sharp cheddar cheese, stirring continuously until the cheese is completely melted and the soup has a creamy consistency.
7. Blend (Optional): For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture as preferred.
8. Season and Serve: Taste the soup and adjust seasoning by adding extra salt and pepper if needed. Ladle the hot soup into bowls and garnish with crumbled cooked bacon, chopped green onions, shredded cheddar cheese, and a dollop of sour cream if desired.

Notes

• Use low-sodium broth to better control salt levels in the soup.
• For a vegetarian version, use vegetable broth and omit bacon topping.
• If you prefer a thicker soup, blend more of the soup to achieve desired consistency.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling.
• Substitute dairy with plant-based alternatives to make it dairy-free, though the texture and flavor will differ.

Keywords: broccoli cheddar soup, creamy broccoli soup, loaded broccoli soup, comforting soup, cheesy broccoli soup