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.
Why This Recipe Works
- A butter-and-flour roux thickens the soup: It creates a creamy base that coats the vegetables without requiring a large amount of cream.
- Broccoli cooks directly in the soup: This allows it to absorb the savory broth while becoming tender without turning completely mushy.
- Sharp cheddar provides strong flavor: Sharp cheese gives the soup plenty of cheesy character without needing excessive amounts.
- Cheese is added after the heat is reduced: Gentle heat helps the cheddar melt smoothly and reduces the chance of a grainy texture.
- Carrots add color and natural sweetness: Their mild sweetness balances the salty, savory cheddar.
Equipment Needed
- 5- to 6-quart Dutch oven or heavy-bottomed soup pot
- Wooden spoon or heatproof spatula
- Whisk
- Sharp knife
- Cutting board
- Box grater
- Ladle
Ingredients List
Soup
- 4 tablespoons unsalted butter, 2 oz (57 g), divided
- 1 medium yellow onion, about 5 oz (140 g), finely diced
- 2 medium carrots, about 5 oz (140 g), peeled and finely diced
- 3 garlic cloves, about 9 g, minced
- 1/4 cup all-purpose flour, 32 g
- 3 cups low-sodium chicken broth, 720 mL
- 2 cups whole milk, 480 mL
- 5 cups broccoli florets, about 450 g, cut into small bite-size pieces
- 1 cup heavy cream, 240 mL
- 3 cups sharp cheddar cheese, about 340 g, freshly shredded
- 1 teaspoon kosher salt, about 5 g, plus more to taste
- 1/2 teaspoon freshly ground black pepper, about 1 g
Optional Garnish
- 1/2 cup shredded sharp cheddar cheese, about 57 g, optional
- 1/4 cup finely chopped fresh parsley, about 15 g, optional
Ingredient Notes and Substitutions
- Sharp cheddar cheese: Sharp cheddar gives the soup a pronounced cheese flavor. Mild cheddar can be used, but the finished soup will taste less tangy and cheesy. Freshly shredded cheese melts more smoothly than many pre-shredded varieties.
- Broccoli: Fresh broccoli gives the best texture and keeps its shape during simmering. Frozen broccoli can be substituted, but add it later in the cooking process because it is already partially cooked.
- Whole milk: Whole milk creates a creamy base without making the soup excessively heavy. Two-percent milk can work, although the soup will be slightly less rich.
- Heavy cream: Cream adds richness and a silky finish. For a lighter soup, replace it with an equal amount of whole milk, though the soup will be less luxurious.
- Chicken broth: Chicken broth adds savory depth. Vegetable broth is a good substitute if you want a vegetarian soup.
Step-by-Step Instructions
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: 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.
Step 9: 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.
Storage, Freezing, and Make-Ahead Instructions
- 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 because high heat can cause the dairy and cheese to separate.
- For the best texture, freezing is not recommended . Cream and melted cheese can separate after freezing and thawing, leaving the soup grainy or watery.
- 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. Add it after the milk and broth have thickened and simmer for about 8–10 minutes, or until the broccoli is heated through and tender.
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. Freshly shredded cheese also tends to produce a smoother result.
Can I make broccoli cheddar soup without heavy cream?
Yes. Replace the heavy cream with an equal amount of whole milk. The soup will be lighter and slightly less rich but will still have a creamy texture from the roux and cheddar.
Can I use mild cheddar?
Yes. Mild cheddar works well, but it produces a gentler cheese flavor. For a more pronounced cheddar taste, use sharp or extra-sharp cheddar.
Can I make this soup vegetarian?
Yes. Replace the chicken broth with vegetable broth. The remaining ingredients are vegetarian as written.
Ingredients
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.
