Broccoli Cheddar Soup Recipe delivers creamy, cheesy comfort with tender broccoli, sweet onion, and a hint of nutmeg in every spoonful. It suits weeknight cooks, soup lovers, and picky eaters, and it takes about 30 minutes from start to finish. I first cooked this in a tiny apartment kitchen, and I still dunk too much bread in it.
Why This Broccoli Cheddar Soup Recipe
Broccoli Cheddar Soup Recipe uses one pot, simple prep, and grocery staples. You chop broccoli and onion, whisk a quick roux, then finish with milk and cheddar. The only hard part is not snacking on the cheese while you shred it.
You can swap fresh or frozen broccoli and still get a thick, creamy broccoli cheese soup. An immersion blender makes it velvety, or you can keep it chunky. Either way, the flavor lands rich and cozy without much work.
Ingredients You Need
- Butter, 4 tablespoons
- Yellow onion, 1 medium, diced
- Carrots, 1 cup, finely diced or shredded (bagged shredded carrots work)
- Garlic, 2 to 3 cloves, minced (jarred minced garlic works in a pinch)
- All-purpose flour, 4 tablespoons
- Low-sodium chicken or vegetable broth, 4 cups (Better Than Bouillon works well)
- Milk or half-and-half, 2 cups (whole milk for lighter, half-and-half for richer)
- Broccoli florets and peeled stems, 5 to 6 cups, chopped small
- Sharp cheddar cheese, 10 to 12 ounces, freshly shredded from a block
- Brand notes: Tillamook, Cabot, or Kerrygold melt smoothly
- Dijon mustard or ground mustard, 1 teaspoon, optional but tasty
- Pinch of ground nutmeg, optional
- Kosher salt and black pepper, to taste
- Optional heat: pinch of cayenne or a few dashes of hot sauce
- Optional brightness: 1 to 2 teaspoons lemon juice
Pantry shortcuts and swaps:
- Frozen broccoli florets work. Do not thaw, just add a few extra minutes of simmering.
- Pre-chopped mirepoix saves time, but dice it smaller for a smooth spoonful.
- Pre-shredded cheddar saves time but can turn grainy because of anti-caking starch. Freshly shredded melts best.
Equipment:
- Heavy pot or Dutch oven
- Whisk and wooden spoon
- Measuring cups and spoons
- Chef’s knife and cutting board
- Immersion blender or stand blender
- Ladle
How to Make Broccoli Cheddar Soup
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes
- Prep the veggies and cheese. Dice the onion and carrots, chop the broccoli small, and shred the cheddar.
- Heat a large pot over medium. Add the butter and let it melt.
- Add onion and carrots with a pinch of salt. Cook 4 to 5 minutes until softened, then stir in garlic for 30 seconds.
- Sprinkle in the flour and whisk to form a paste with the veggies and butter. Cook 1 to 2 minutes until it smells toasty.
- Slowly whisk in the broth, a little at a time, smoothing out any lumps as you go.
- Whisk in the milk or half-and-half. Stir in broccoli, mustard, nutmeg, a pinch of salt, and pepper.
- Simmer uncovered 8 to 10 minutes, stirring often, until the broccoli turns tender and the soup thickens.
- Adjust thickness. Add a splash of broth if it looks too thick, or simmer a few minutes more if it looks thin.
- Partially blend for that classic creamy texture. Blend 2 to 3 cups with an immersion blender, or ladle some into a blender and return it to the pot. Keep heat on low.
- Reduce heat to low. Add cheddar by small handfuls, stirring after each addition until it melts smoothly. Do not let the soup boil.
- Taste and adjust with salt, pepper, and a dash of lemon juice or hot sauce if you like a little zing.
- Ladle into bowls and serve hot.
Tips & Common Mistakes
- Shred cheddar from a block for the smoothest melt. Pre-shredded can turn grainy.
- Keep the heat low when you add cheese. High heat can cause separation.
- Cut broccoli small so it cooks quickly and blends easily.
- Use sharp or medium cheddar. Extra-aged cheddar can break and taste oily.
- Aim for equal parts butter and flour for a medium-thick base. Thin with broth or milk, thicken by simmering uncovered.
- Add salt in stages. Cheese and broth both bring salt.
- Blend before adding cheese if you want a completely smooth soup.
- Include peeled, finely chopped broccoli stems for flavor and less waste.
- For gluten-free, swap the flour with a cornstarch slurry near the end. Stir 2 tablespoons cornstarch with 2 tablespoons cold water, add to the simmering soup, then add cheese.
Variations I’ve Tried
- Bacon and scallion: crisp chopped bacon, stir some into the pot, and finish bowls with more and sliced scallions.
- Rotisserie chicken: fold in 2 cups shredded chicken after the cheese melts.
- Jalapeño cheddar: sauté 1 to 2 minced jalapeños with the onion and carrots.
- Beer and cheddar: swap 1 cup broth for lager or pale ale and simmer 2 extra minutes.
- Potato broccoli cheddar: add 2 peeled, diced Yukon Golds with the broccoli and cook until tender.
- Cauliflower blend: replace half the broccoli with cauliflower for extra creaminess.
- Dairy-free: use olive oil, veggie broth, and unsweetened cashew milk, then add nutritional yeast and vegan cheddar.
How to Serve Broccoli Cheddar Soup
Spoon the soup into warm bowls and top with extra cheddar, black pepper, and a few croutons or crushed pretzels. Offer crusty sourdough or a buttered baguette for dunking, because that is half the fun. Pair it with a crisp salad, roasted apples, or a simple baked potato. A light lager or a dry cider also matches the cheesy richness.
Make-Ahead and Storage
Cool the soup quickly, then store it in airtight containers in the fridge for up to 4 days. For the best freezer texture, freeze the soup base before adding cheese for up to 3 months, then reheat and add cheese fresh. You can freeze the finished soup as well, but thaw it overnight and reheat gently. Warm on the stovetop over low heat, whisk often, and add a splash of milk or broth if it looks too thick. Microwave in short bursts at 50 percent power, stirring between bursts.
Nutrition Information
- Serving size: about 1.5 cups, makes 6 servings
- Approximate per serving: 330 calories, 22 g fat, 13 g saturated fat, 18 g carbs, 3 g fiber, 6 g sugar, 16 g protein, 780 mg sodium
- Numbers vary with brands, broth, milk choice, and salt level.
Broccoli Cheddar Soup Recipe
Ingredients
Instructions
- In a large pot, melt butter over medium heat.
- Add chopped onion and cook until tender.
- Stir in flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in vegetable broth and milk, continuing to stir until mixture is smooth.
- Add broccoli florets, bring to a boil, then reduce heat and simmer until broccoli is tender.
- Remove from heat and stir in shredded cheddar cheese until melted.
- Season with salt and black pepper to taste.
- Serve hot and enjoy your creamy Broccoli Cheddar Soup.