Broccoli cheddar soup is a classic comfort food that complements many different side dishes. If you’re looking for inspiring ideas on what to serve with this creamy soup, look no further. In this blog post, I’ll cover the top sides to choose from, plus tips on how to make the most of their flavors to create the best accompaniments for your soup.
A bowl of broccoli cheddar soup is a comforting and delicious meal, but it can always be improved with the right sides. Salads, grains, crackers and breads, proteins, and desserts all work great with this soup, and the combinations are endless.
With these simple recipes you can turn your soup into a full and flavorful meal.
So, let’s dig in!
Keep reading to discover 25+ of the best side dishes to serve with your favorite broccoli cheese soup.
What to Serve with Broccoli Cheddar Soup
Duchess Potatoes are a fancy piped potato side dish that must make an appearance at your next dinner party. Rich, creamy, and cheesy with just a subtle crisp, these elegant baked mashed potatoes are unlike anything else!
This Arugula Salad recipe with red wine vinaigrette is my go-to green salad. The arugula has a peppery bite to it which pairs wonderfully with the acid in the vinaigrette. It’s the perfect salad for pairing with rich dishes.
This delicious Italian Radicchio Salad is dressed in a creamy lemon-vinaigrette and tossed with buttery calvestrano olives, tasty breadcrumbs and nutty parmesan cheese. And, a special tip ensures that your radicchio won't be bitter!
Air Fryer Zucchini Fries with Lemon Tarragon Aioli are perfect for snacking. Strips of zucchini, coated in panko cook up perfectly crispy in the air fryer. Dip them in an easy-to-prepare creamy aioli flavored with tarragon and lemon.
Roasted Sweet Potatoes are a salty, crispy, savory, and slightly sweet side dish you can pair with almost anything! Lightly spiced and so simple, this easy recipe is a total crowd pleaser and a must-have for weeknight dinners.
These Air Fryer Frozen Shoestring Fries come out exactly like your favorite fast food fries! They’re crispy, golden on the outside and perfectly fluffy inside. SO much better than deep frying or baking! Plus, you can cook different types of fries – waffle fries, steak fries and more!
Instant Pot Sweet Potatoes cook up quicker than in the oven and they’re deliciously fluffy and creamy every time! Learn how to make the BEST sweet potatoes in the pressure cooker in just about 30 minutes!
Caesar salad is a staple on restaurant menus across the country, but we’ve yet to find one as perfectly blended as this one – crisp romaine is tossed with creamy dressing, crunchy croutons and premium Parmesan. All hail Caesar!
This Shaved Fennel Salad comes together quickly and has such a delicious light lemon vinaigrette and wonderful crunch. It's the perfect side salad for rich and hearty dishes like pasta or braised short ribs.
Many of these broccoli cheddar soup side dish recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
Did you Make Any of These Broccoli Cheddar Soup Side Dishes?
Please leave a comment and rating below, if you loved this round up of what to eat with broccoli cheddar soup. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
If you’re looking for inspiring ideas on what to eat with Broccoli Cheddar Soup, look no further. Here's 25+ of the BEST side dishes! Try them with this Instant Pot Broccoli Cheddar Soup. Made entirely in the Instant Pot with wholesome ingredients and plenty of cheese, this recipe delivers classic broccoli and cheese soup with the push of a button!
Turn the instant pot to SAUTE. Add the butter. Once melted, add the onion, and cook for 2-3 minutes, until softened.
Add the garlic, and cook for another 30 seconds, until fragrant.
Add the broccoli, carrots and chicken stock.
Place the lid on the pot and set the valve to seal.
Cook on MANUAL high pressure for 2 minutes. Note: It will take about 15 minutes for the pressure to build in the pot, then the countdown timer will begin.
Once the cook time is up, hit CANCEL and quick release the pressure.
Turn the pot back to SAUTE, add the half and half, cheese, paprika, mustard, salt + pepper. Stir until the cheese is melted.
Whisk together the cornstarch and water, then add the slurry to the instant pot.
Continue to heat and stir until the soup is thickened.
If you’d like a creamier soup, blend some or all of the soup with an immersion blender or a regular blender.
Once the soup is cooled, transfer it to an airtight container and keep it refrigerated for 4 to 5 days. It also freezes well for 2 to 3 months.To reheat, thaw the frozen leftovers in the fridge, then heat the soup on the stovetop over medium heat until hot. Add a splash of milk or broth if it’s too thick.