Broccoli Cheddar Soup is a rich, creamy soup packed with tender broccoli, carrots, onion, and sharp cheddar cheese. The vegetables add savory sweetness and texture, while the cheddar melts into the creamy broth for a comforting, cheesy finish.
This version comes together in one pot on the stovetop and uses a simple flour-and-butter base to create a thick, velvety soup. Keeping some of the broccoli pieces intact gives every spoonful a satisfying bite instead of making the soup completely smooth.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: About 8 cups soup
- Servings: 6 servings
- Cooking Method: Stovetop
- Difficulty: Easy
What Makes This Recipe Work
- A butter-and-flour roux thickens the soup, creating a creamy base that coats the vegetables without requiring a large amount of cream.
- Broccoli cooks directly in the soup, allowing it to absorb the savory broth while becoming tender without turning completely mushy.
- Sharp cheddar provides strong flavor, giving the soup plenty of cheesy character without needing excessive amounts.
- Cheese is added after the heat is reduced, helping it melt smoothly and reducing the chance of a grainy texture.
- Carrots add color and natural sweetness, balancing the salty, savory cheddar.
Tools for This Recipe
- 5- to 6-quart Dutch oven or heavy-bottomed soup pot
- Wooden spoon or heatproof spatula
- Whisk
- Sharp knife
- Cutting board
- Box grater
- Ladle
Ingredient Notes
- ■ Sharp cheddar cheese: Provides a pronounced cheese flavor; freshly shredded melts more smoothly.
- ■ Broccoli: Fresh broccoli gives the best texture; frozen can be used but added later.
- ■ Whole milk: Creates a creamy base; two-percent milk can be used for a lighter soup.
- ■ Heavy cream: Adds richness; can be replaced with whole milk for a lighter option.
- ■ Chicken broth: Adds savory depth; vegetable broth is a good substitute for a vegetarian option.
Step-by-Step Method
- Melt the butter. Place a 5- to 6-quart Dutch oven or heavy-bottomed pot over medium heat. Add the 4 tablespoons butter and let it melt.
- Cook the vegetables. Add the diced onion and carrots. Cook for 6–8 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften. They should not be deeply browned.
- Add the garlic. Stir in the 3 minced garlic cloves and cook for about 30 seconds, just until fragrant. Keep the heat at medium so the garlic does not scorch.
- Make the roux. Sprinkle the 1/4 cup flour over the vegetables and stir continuously for 1–2 minutes. The flour should coat the vegetables and form a smooth, pale paste without developing a dark color.
- Add the liquids gradually. Slowly whisk in the 3 cups chicken broth, followed by the 2 cups whole milk. Add the liquids gradually while whisking to prevent lumps. Continue cooking over medium heat until the mixture begins to steam and lightly thicken, about 5 minutes.
- Simmer the broccoli. Add the 5 cups broccoli florets. Reduce the heat to medium-low and simmer gently for 12–15 minutes, stirring occasionally. The broccoli should be fork-tender but still hold its shape. Avoid a hard boil.
- Add the cream. Stir in the 1 cup heavy cream and warm for about 2–3 minutes. Do not let the soup come to a vigorous boil.
- Melt in the cheddar. Reduce the heat to low. Add the 3 cups shredded sharp cheddar a handful at a time, stirring after each addition until melted before adding more. The soup should become smooth, thick, and creamy.
- Season and serve. Stir in the 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning if needed. Ladle into bowls and top with additional shredded cheddar or fresh parsley, if using.
Make-Ahead and Storage Notes
- Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring frequently.
- Avoid boiling when reheating, as high heat can cause the dairy and cheese to separate.
- The soup can be made 1 day ahead and refrigerated once cooled. Reheat slowly and add a small splash of milk or broth if it has thickened too much overnight.
FAQ
Can I use frozen broccoli?
Yes. Frozen broccoli can replace the fresh broccoli.
Why did my broccoli cheddar soup become grainy?
The most common causes are overheating the cheese or using cheese that does not melt smoothly. Keep the heat low when adding cheddar and stir it in gradually.
Can I make broccoli cheddar soup without heavy cream?
Yes. Replace the heavy cream with an equal amount of whole milk.
Can I use mild cheddar?
Yes. Mild cheddar works well, but it produces a gentler cheese flavor.
Can I make this soup vegetarian?
Yes. Replace the chicken broth with vegetable broth.
Ingredients
Method
Method
- Place a 5- to 6-quart Dutch oven or heavy-bottomed pot over medium heat. Add the 4 tablespoons butter and let it melt.
- Add the diced onion and carrots: Cook for 6–8 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften. They should not be deeply browned.
- Stir in the 3 minced garlic cloves and cook for about 30 seconds, just until fragrant. Keep the heat at medium so the garlic does not scorch.
- Sprinkle the 1/4 cup flour over the vegetables and stir continuously for 1–2 minutes. The flour should coat the vegetables and form a smooth, pale paste without developing a dark color.
- Slowly whisk in the 3 cups chicken broth, followed by the 2 cups whole milk. Add the liquids gradually while whisking to prevent lumps. Continue cooking over medium heat until the mixture begins to steam and lightly thicken, about 5 minutes.
- Add the 5 cups broccoli florets: Reduce the heat to medium-low and simmer gently for 12–15 minutes, stirring occasionally. The broccoli should be fork-tender but still hold its shape. Avoid a hard boil.
- Stir in the 1 cup heavy cream and warm for about 2–3 minutes. Do not let the soup come to a vigorous boil.
- Reduce the heat to low: Add the 3 cups shredded sharp cheddar a handful at a time, stirring after each addition until melted before adding more. The soup should become smooth, thick, and creamy.
- Stir in the 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning if needed. Ladle into bowls and top with additional shredded cheddar or fresh parsley, if using.
