Kneaders Broccoli Cheddar Soup Recipe: Creamy Comfort in a Bowl

I’m sharing my version of Kneader’s famous broccoli cheddar soup, a creamy comfort food classic that’s perfect for chilly days. This recipe delivers the same rich, velvety texture and deep flavor that makes the original so beloved.

With simple ingredients and straightforward instructions, you’ll achieve comfort food perfection in under an hour. Let’s get started!

Ingredients for Kneaders Broccoli Cheddar Soup

Simple ingredients come together to create this creamy, comforting broccoli cheddar soup.

The cheddar makes this soup. Sharp cheddar gives that perfect tang—don’t skimp. Most grocery stores have good cheddar, but Cabot or Boar’s Head are worth seeking out for that authentic Kneaders taste. Freshly grate it yourself (pre-grated gets clumpy).

No heavy cream? Half-and-half works too, or even whole milk if you’re watching calories. Frozen broccoli is fine (thaw and pat dry) if fresh isn’t in season. For a roux, whisk constantly—the flour taste is a real turnoff if it’s not cooked out. The carrot adds depth, but you can skip it if you’re in a hurry.

This soup reheats beautifully. Store leftovers in airtight containers for up to 4 days. Freeze portions for up to 3 months—just thaw overnight in the fridge. Reheat gently on the stovetop, whisking occasionally to keep it smooth.

Step-by-Step Instructions for Kneaders Broccoli Cheddar Soup

Here’s the method to create this creamy comfort food masterpiece, just like Kneaders.

Step 1: Sauté Aromatics in Butter

Start by melting the 4 tbsp Unsalted Butter in a large pot over medium heat. Once melted, add the 1 whole Medium Onion, finely chopped, and cook for 5-7 minutes until it’s translucent and starting to caramelize. You’ll know it’s ready when the onion is soft and fragrant.

Next, add the 3 cloves Garlic Cloves, minced, and cook for another 1 minute, stirring constantly to prevent burning. The garlic should be fragrant and well combined with the onion.

Step 2: Create the Roux and Add Broth

Sprinkle the 0.25 cup All-Purpose Flour over the onion and garlic mixture, stirring to combine. Cook for 1-2 minutes, creating a light roux that will thicken your soup. The mixture should be lightly golden and have a nutty aroma.

Gradually whisk in the 2 cups Chicken Broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook for 2-3 minutes until it thickens slightly. You’ll notice the soup starting to coat the back of a spoon.

Step 3: Add Vegetables and Simmer

Add the 3 cups Broccoli Florets and 1 whole Carrot, peeled and chopped, to the pot. Stir to combine, then reduce the heat to low and simmer for 15-20 minutes, or until the vegetables are tender. The broccoli should be bright green and the carrot should be easily pierced with a fork.

During this time, the flavors will meld together, and the vegetables will become tender. You can check for doneness by tasting the broccoli and carrot; they should be soft but still crisp.

Step 4: Finish with Cream and Cheese

Stir in the 1 cup Heavy Cream and bring the mixture to a simmer. Let it cook for 2-3 minutes until heated through. Then, gradually add the 2 cups Sharp Cheddar Cheese, stirring until melted and smooth. The cheese should be fully incorporated, creating a creamy and rich texture.

Season the soup with 1 tsp Salt, 0.5 tsp Black Pepper, and 0.25 tsp Nutmeg. Taste and adjust the seasoning as needed. The soup should be creamy, cheesy, and full of flavor.

Step 5: Serve and Enjoy

Ladle the soup into bowls and serve immediately. You can garnish with additional Sharp Cheddar Cheese or a sprinkle of Black Pepper, if desired. The soup should be hot, creamy, and comforting, perfect for a chilly day or a cozy night in.

Storing and Reheating This Dish

Refrigerator Storage Tips

Cool the soup to room temperature within 2 hours to prevent bacterial growth. Transfer it to airtight containers like glass Pyrex or BPA-free plastic. Store in the refrigerator at 40°F or below for up to 4 days. ❄️

Freezer Storage Strategies

For longer storage, portion the soup into quart or gallon freezer bags or airtight containers. Leave 1 inch of headspace for expansion. Label with the date and contents. Freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator.

Stovetop Reheating

Reheat the soup gently over medium-low heat, whisking occasionally. Add a splash of chicken broth or heavy cream if it thickens too much. Heat until warmed through, about 10-15 minutes. Stir frequently to prevent scorching. 🔥

Microwave Reheating

For individual portions, microwave on 70% power for 2-3 minutes, stirring every 30 seconds until hot. Add a splash of liquid if needed to achieve desired consistency. Be cautious as the soup can get very hot.

Tips for Best Results

When reheating, taste and adjust seasoning as needed. If the soup has thickened too much, add a bit more chicken broth or cream. For a creamier texture, blend a portion before reheating. This helps maintain the velvety texture that makes Kneaders broccoli cheddar soup so beloved.