Creamy Broccoli Cheddar Soup Recipe – Easy Garlic & Chili

Last Updated on 2 months by Neha Deshmukh

Creamy Broccoli Cheddar Soup Recipe – Easy Garlic & Chili

Hey everyone! If you’re anything like me, a cozy bowl of soup is the ultimate comfort food. And this Creamy Broccoli Cheddar Soup? It’s seriously next-level. I first made this on a particularly chilly evening, and it instantly became a family favorite. It’s rich, cheesy, and has just the right amount of warmth from a little chili flake kick. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average broccoli cheddar soup. We’re building layers of flavor with sautéed aromatics, a hint of spice, and a super creamy texture. It’s surprisingly easy to make, even on a weeknight, and it’s guaranteed to warm you up from the inside out. Plus, who doesn’t love a good cheese pull?

Ingredients

Here’s what you’ll need to make this dreamy soup:

• 1 lb Broccoli
• 2 Celery stalks
• 1 medium Onion
• 4 cloves Garlic
• 2 tablespoons Butter
• 1 tablespoon Olive Oil
• 1 large Bay Leaf
• Salt to taste
• 2 teaspoons Italian Seasoning
• ½ teaspoon Red Chili Flakes (or more, to taste!)
• 5 cups Water
• 4 oz Cream Cheese, room temperature
• 1 cup Cheddar Cheese
• ½ cup Heavy Whipping Cream

Ingredient Notes

A few little things that make a big difference in this recipe:

• Bay Leaf: Don’t skip this! It adds a subtle depth of flavor that really elevates the soup. Remember to remove it before blending – nobody wants a crunchy bay leaf surprise!
• Italian Seasoning: I love using a good quality Italian seasoning blend. It adds a lovely herbaceous note. You can also make your own with a mix of oregano, basil, thyme, and rosemary.
• Room Temperature Cream Cheese: This is key for a super smooth and creamy soup. If your cream cheese is cold, it won’t melt in properly and you’ll end up with little lumps. Trust me on this one!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash the broccoli and trim off those thick, tough ends of the stalks.
2. Roughly chop the broccoli florets and set them aside. We’ll add these later so they don’t get mushy.
3. Dice the trimmed broccoli stalks into small pieces and pop them into a bowl. Don’t throw those stalks away – they’re packed with flavor!
4. Chop the celery and add it to the bowl with the broccoli stalks. Then, dice the onion and add that in too.
5. Mince the garlic cloves. Freshly minced garlic is always best, in my opinion.
6. Now, heat a pan over medium heat. Add the butter, olive oil, minced garlic, and bay leaf. Let that sizzle for about a minute until fragrant.
7. Add the chopped vegetables (everything except the broccoli florets) to the pan. A little salt helps them soften up faster.
8. Cook the vegetables for about 5 minutes, or until the onions turn translucent.
9. Stir in the Italian seasoning and red chili flakes. This is where the magic starts to happen!
10. Pour in the water, cover the pan, and bring it to a boil.
11. Once boiling, reduce the heat and simmer for 5 minutes.
12. Add the broccoli florets and cook for another 5 minutes, or until they’re tender but still have a little bite.
13. Turn off the heat and remove (and discard!) the bay leaf.
14. Reserve a handful of florets for texture – we’ll add those back in at the end.
15. Let the broth cool slightly, then carefully blend it until smooth. An immersion blender works great for this, or you can use a regular blender (just be careful when blending hot liquids!).
16. Return the blended mixture to the pan and reheat over medium heat.
17. Stir in the cubed cream cheese until it’s completely melted and smooth. You can also blend it in with the soup if you prefer.
18. Add the cheddar cheese and stir until it’s fully melted and gooey.
19. Gently mix in the heavy whipping cream. This is what gives the soup that extra luxurious texture.
20. Finally, add the reserved broccoli florets and remove the soup from the heat.

Expert Tips

• Don’t overcook the broccoli! You want it to be tender-crisp, not mushy.
• Taste as you go. Adjust the salt and red chili flakes to your liking.
• For a smoother soup, strain it through a fine-mesh sieve after blending.

Variations

• Vegan Adaptation: Swap the butter for plant-based butter, the cream cheese for vegan cream cheese, the cheddar for vegan cheddar, and the heavy cream for plant-based cream. My friend Sarah swears by this version!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you don’t need to make any changes.
• Spice Level: If you like things extra spicy, add more red chili flakes or a pinch of cayenne pepper.
• Quick Version: Use pre-cut broccoli florets to save time.

Serving Suggestions

This soup is amazing on its own, but it’s even better with a side of:

• Garlic bread (a classic!)
• Croutons
• A simple green salad
• A grilled cheese sandwich (for the ultimate comfort food experience!)

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just be aware that the texture may change slightly after freezing.

FAQs

1. Can I make this soup ahead of time?

Absolutely! You can make the soup up to 2 days in advance and store it in the refrigerator. Just reheat it gently before serving.

2. What is the best type of cheddar cheese to use?

Sharp cheddar cheese will give you the most flavor, but you can use mild or medium cheddar if you prefer.

3. Can I freeze leftover broccoli cheddar soup?

Yes, but the texture might be slightly different after thawing. It’s still delicious though!

4. How can I adjust the thickness of the soup?

If the soup is too thick, add a little more water or cream. If it’s too thin, simmer it for a few more minutes to reduce the liquid.

5. What can I serve with this soup besides garlic bread?

So many things! A side salad, a grilled cheese sandwich, or even just some crackers would be lovely.