Sandy's Homemade Broccoli and Cheddar Soup Recipe

Name: Sandy's Homemade Broccoli and Cheddar Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 tablespoons butter; 0.25 small onion, chopped; 2 tablespoons all-purpose flour; 1 cup half-and-half; 1.5 cups chicken broth; salt and ground black pepper to taste; 2 cups chopped broccoli; 1 carrot, chopped; 1 celery stalk, chopped; 1.25 cups shredded mild Cheddar cheese

Cook Time: 30 minutes

Ingredients

3 tablespoons butter
small onion, chopped
2 tablespoons all-purpose flour
1 cup half-and-half
1 cups chicken broth
Salt and ground black pepper to taste
2 cups chopped broccoli
1 carrot, chopped
1 celery stalk, chopped
1 cups shredded mild Cheddar cheese

Directions

In a large stock pot, melt the butter over medium-high heat. Add the chopped onion and saut until it becomes tender, about 3 to 4 minutes.
Whisk in the flour, stirring constantly until the mixture turns golden brown, which should take about 5 minutes.
Gradually add the half-and-half, stirring continuously to ensure the mixture becomes smooth.
Next, pour in the chicken broth and season with salt and ground black pepper to taste. Stir well to combine.
Reduce the heat to medium-low and let the mixture simmer for about 10 minutes until it thickens.
Add the chopped broccoli, carrot, and celery to the pot. Continue to simmer for approximately 20 minutes until the vegetables are tender but still slightly crisp.
Lower the heat to low and stir in the shredded Cheddar cheese. Continue cooking, stirring occasionally, until the cheese fully melts, which should take about 5 minutes.

Cooks Note

This recipe is half of the original version. If youd like to make more, simply double the ingredients. If the soup becomes too thick, add about cup of water to reach your desired consistency.

Nutrition Facts (per serving)

Calories: 345
Total Fat: 28g (36% Daily Value)
Saturated Fat: 17g (87% Daily Value)
Cholesterol: 85mg (28% Daily Value)
Sodium: 823mg (36% Daily Value)
Total Carbohydrate: 12g (4% Daily Value)
Dietary Fiber: 2g (7% Daily Value)
Total Sugars: 3g
Protein: 13g (26% Daily Value)
Vitamin C: 42mg (46% Daily Value)
Calcium: 356mg (27% Daily Value)
Iron: 1mg (5% Daily Value)
Potassium: 369mg (8% Daily Value)

History of Origin
Broccoli and cheddar soup is a beloved American comfort food that has become a staple in many households. The dishs origins can be traced to classic American cooking, where hearty soups are often made using local and seasonal ingredients. The combination of broccoli, a vegetable native to the Mediterranean region, and cheddar cheese, which has deep roots in the UK, creates a fusion of flavors that is both rich and comforting. While it is not tied to any particular historical event or region, this soup likely gained prominence in the mid-20th century when processed foods and convenient ingredients like pre-shredded cheese and canned broth became more widely available, making it easier for home cooks to prepare this creamy dish.

Regional Variations
Though Sandys version of the broccoli and cheddar soup is classic, there are regional variations across the United States. In the Midwest, for example, its common to find the soup with a thicker consistency, sometimes even including potatoes to create a more filling meal. On the West Coast, where fresh produce is abundant, recipes often incorporate additional vegetables such as cauliflower or leeks. Some variations swap out the cheddar for a sharper cheese like aged Gruyre or a spicy pepper jack, adding a unique twist to the traditional dish. In certain southern states, the soup might be flavored with smoked paprika or garlic for extra depth, reflecting regional taste preferences.

Difference from Similar Dishes
While broccoli and cheddar soup shares similarities with other creamy vegetable soups, it stands apart in its bold use of cheddar cheese as the defining ingredient. Other vegetable-based soups, such as cream of broccoli or potato leek soup, may have a creamy base but lack the rich, sharp flavor that cheddar brings. Additionally, broccoli and cheddar soup is known for its chunky texture, with pieces of fresh broccoli and other vegetables remaining prominent, while some similar soups may be pureed to a smoother consistency. The use of cheddar as the primary cheese also gives this soup its signature flavor, whereas other soups may rely on milder cheeses or cream for richness.

Where Its Served
Broccoli and cheddar soup is commonly served in a variety of settings. Its a frequent dish in casual dining restaurants, especially those that focus on comfort food, like diners and bistros. It's also a favorite in chain restaurants like Panera Bread, where it is often served in a sourdough bread bowl, making it a hearty and satisfying meal. At home, its typically served as a comforting starter or as a standalone meal for lunch or dinner, often paired with warm bread or a side salad. During colder months, its creamy warmth makes it a popular choice for family gatherings or cozy dinners.

Interesting Facts
- Broccoli is packed with nutrients, particularly vitamin C, and its often considered a "superfood" for its health benefits, including its potential to support immune health and improve digestion. The addition of cheddar cheese provides a good source of calcium, which is essential for bone health. - The combination of cheese and broccoli has been a favorite for centuries in different forms. One of the earliest recipes for a broccoli and cheese sauce dates back to the 18th century, but it wasnt until the 20th century that broccoli and cheddar soup as we know it became mainstream.- This soup can easily be adapted to accommodate dietary preferences. By swapping out the dairy for non-dairy milk and vegan cheese, the soup becomes a popular choice for those following plant-based diets.

FAQ about Sandy's Homemade Broccoli and Cheddar Soup Recipe

Store the soup in an airtight container in the refrigerator for up to 3-4 days. If you want to store it longer, it can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight, and gently heat on the stove, adding a little water or milk to adjust the consistency.

Yes, you can substitute half-and-half with heavy cream for a richer soup, or you can use a dairy-free option like coconut milk or almond milk for a lactose-free version.

Yes, this soup can be made ahead of time. In fact, the flavors may deepen after sitting for a few hours or overnight. Just store it in the refrigerator and reheat on the stove over low heat. You may need to add a bit more liquid if the soup thickens too much during storage.

You can use vegetable broth or even water as a substitute for chicken broth. If you're looking for a richer flavor, consider using a homemade broth or a low-sodium option.

Absolutely! Feel free to add more vegetables like cauliflower, zucchini, or spinach. Just make sure to adjust the cooking time so all the vegetables are tender and the soup doesn't become too thick.

If the soup turns out too thick, you can add a bit of extra broth, water, or even milk to reach your desired consistency. Start with 1/4 cup at a time and stir until you achieve the right texture.

Yes, this soup can be frozen for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. To reheat, thaw it in the refrigerator overnight and warm it up on the stove, adding extra liquid if necessary.

This soup pairs wonderfully with crusty bread, garlic bread, or a side salad. You can also serve it with biscuits or even a grilled cheese sandwich for a hearty meal.

While you can use pre-shredded cheese, it's recommended to use block cheese and shred it yourself for better melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect the texture of the soup.

To add some heat, you can stir in a pinch of cayenne pepper, crushed red pepper flakes, or some diced jalapeños. Adjust the amount based on your desired spice level.

Comments

Fletcher2200

10/06/2025 01:52:54 PM

Sounds like Brenda is full of herself. Excellent recipe. It's five by itself. I'm sure Brenda brought it down to three stars.

SherGG

01/27/2021 06:40:57 PM

Absolutely DELICIOUS!! My granddaughter thought it was better than Panera's. I made a couple of changes. Instead of only sauteing the onion, I added the carrots and celery too so they would be tender. That took a bit too long so next time I'll par boil them so they're a little more tender when I put them in. I also split the broth between chicken and vegetable broth. I also used my immersion blender to puree some of the broccoli after it cooked. It really came out fantastic. I also doubled the recipe so I could send some home to my son! :)

Angie Buder

03/14/2021 05:14:06 AM

So delicious! My family enjoyed every last drop. I did exchange the half and half with heavy cream, sautéed the celery with the onion and added garlic. I also puréed it. Next time I’m going to add frozen hash browns for texture suggested by my oldest. But honestly even though I adjusted the recipe to my liking, it’s a wonderful recipe.

Carol Michael

02/12/2024 02:02:09 PM

I doubled the recipe and added 3 garlic and 1 potato to the recipe to help thicken it. I used an immersion blender and then added the cream and cheese. Very rich and creamy. Will make again.

dbakepah

01/31/2023 03:35:31 PM

As with most things I made a few changes for my taste. As for the base recipe, I would cook the celery with the onions. The other veggies were perfectly cooked but the celery remained very crunchy. So many reviews said the soup was too thick. I wanted to stretch it a bit and make it a bit thinner so I added more stock when it was almost done. For flavor I added onion powder and garlic. I had only a Mexican cheese blend on hand and it was very good. I will be making this again and doubling or tripling the recipe.

Shelly Domke

02/08/2021 06:20:12 PM

After making it exact to recipe and loving it, I continued to play. I ended up with what I consider a perfect soup! I dbled all the veggies and added cauliflower as well. I used my food processor to get the veggies as finely chopped as I wanted. I use heavy whipping cream instead of half and half for a thicker consistency. I omit salt altogether. I add paprika to taste and use chicken bone broth instead of plain broth. I also dbl the cheddar (only use block chs you shred yourself. Is so much better than preshredded.

julieapeterson58

02/20/2024 08:55:27 PM

I make this soup at least once a month. I am lactose free so I use 4 Tbs. of butter and 1 cup of 2% lactose free milk along with alittle cheese in the soup & more on the side for those in the family that are not lactose free.

Noreen Gamble

02/26/2024 03:58:46 AM

I doubled the recipe and added nutmeg, garlic, and some extra cheese. Possibly the best broccoli cheese soup I have ever had. 100% worth the effort and I will be making it again.

chi mom

10/20/2020 12:41:10 AM

This was excellent! Only changes I made were because I was missing ingredients. I used 2% milk instead of half and half, and extra sharp cheddar, because that’s all I ever buy. We like it sharp! Oh, and I omitted the salt, salty enough with the broth and cheddar.

Jenn

10/01/2020 12:51:13 AM

My nine year old and I made this together, and our whole family loved it! Doubled the recipe, and it made for a filling dinner for 6 for dinner with biscuits. Delicious!

Estella

11/18/2021 03:01:07 AM

I used heavy cream and vegetable bouillon cubes instead of half-and-half and chicken stock, then used an immersion blender to smooth it all out. Sooooo good!

Janet King

03/17/2025 04:50:25 PM

Didn’t think it would turn out this good!

HappyWhey2053

03/10/2025 10:23:11 PM

Loved this recipe! Perfect because it was a half recipe and it's just me and my husband. I want to be clear the recipe was 5 star as is. It was a little thick for my husband's preference so I added milk instead of water as noted, and it worked well. Thank you for sharing!

margieNC

03/07/2025 03:08:39 PM

My husband really loves this!

IcyMeal3725

02/13/2025 07:10:39 PM

Very good! To make it a bit healthier I added larger amounts of the vegetables and substituted some of the half & half with almond milk.

CurvyGouda7211

02/11/2025 06:39:04 PM

Delicious, even though I had a senior moment and doubled the amount of broccoli called for in the recipe by mistake. Just added 1/4 cup of water to correct and 1/8 tsp of garlic powder and it was so good! A new favorite!

Marilyn

01/28/2025 11:31:33 PM

I made the recipe is written with one small exception. When it called for salt, I used garlic salt. Great recipe Sandy! Best one I have tried on this site.

Helen Yee

01/28/2025 01:34:56 AM

My 14 year old daughter made this for dinner (with some help) and it was delicious!!

HappyJ

01/24/2025 06:00:30 PM

Best broccoli cheddar soup I've ever had!

Mark Kendrick

01/24/2025 12:52:46 PM

I made this just as the recipe states! It was wonderful!

Cook Time: 105 minutes