Broccoli Cheddar Soup – Cozy, Creamy, and Weeknight-Friendly
There’s a reason broccoli cheddar soup shows up on so many menus: it’s comforting, creamy, and full of real, simple flavor. This version leans into sharp cheddar and tender broccoli, with a silky base that doesn’t feel heavy. It’s easy enough for a weeknight but special enough to serve guests with crusty bread.
You’ll get a soup that tastes like it simmered all day, but it comes together fast. If you love a bowl that’s both hearty and bright, you’ll feel right at home here.
What Makes This Recipe So Good
- Balanced texture: A mix of chopped florets and a quick blend gives a soup that’s creamy but still has bite.
- Bold cheddar flavor: Sharp cheddar melts in smooth and adds the classic tangy richness you expect.
- Simple, reliable technique: A light roux keeps the soup thick without feeling gloopy.
- Weeknight timing: From chopping board to bowl in about 40 minutes.
- Easy to customize: Swap milk types, add carrots, or adjust the thickness to your taste.
Shopping List
- Broccoli: 1 large head (about 4 cups chopped florets) plus tender stems if desired
- Unsalted butter: 4 tablespoons
- Yellow onion: 1 medium, finely chopped
- Carrot (optional but classic): 1 medium, shredded or finely diced
- Garlic: 2 cloves, minced
- All-purpose flour: 1/4 cup
- Chicken or vegetable broth: 3 cups, low-sodium
- Milk or half-and-half: 1.5 cups (whole milk for lighter, half-and-half for richer)
- Sharp cheddar cheese: 10–12 ounces, freshly shredded
- Ground mustard: 1/2 teaspoon (optional but recommended)
- Nutmeg: A pinch (freshly grated if you have it)
- Kosher salt and black pepper: To taste
- Olive oil (optional): 1 teaspoon for sautéing if you want to split fats
- Red pepper flakes (optional): A pinch for gentle heat
Instructions
- Prep the broccoli: Cut the florets into small, bite-size pieces. Peel tough broccoli stems, then dice the tender core.
Set aside.
- Sauté aromatics: In a heavy pot, melt the butter over medium heat. Add onion (and carrot, if using) with a pinch of salt. Cook 5–6 minutes until soft and slightly golden.
Stir in garlic and cook 30 seconds until fragrant.
- Make the roux: Sprinkle in the flour. Stir constantly for 1–2 minutes to form a paste and cook off the raw flour taste. The mixture should look thick and slightly foamy, not browned.
- Add liquids: Slowly whisk in the broth, a splash at a time, to avoid lumps.
Then whisk in the milk or half-and-half. Bring to a gentle simmer.
- Season and simmer: Add ground mustard, a pinch of nutmeg, black pepper, and 1/2 teaspoon salt. Stir in the broccoli.
Simmer uncovered 10–12 minutes, stirring occasionally, until broccoli is tender and the soup thickens slightly.
- Optional blend: For a creamier texture, use an immersion blender to pulse 3–4 times, leaving plenty of chunks. Or transfer 1–2 cups to a blender, blend smooth, and return to the pot.
- Add the cheese: Reduce heat to low. Add cheddar by the handful, stirring after each addition until fully melted before adding more.
Taste and adjust salt and pepper.
- Finish and serve: Add a pinch of red pepper flakes if you like gentle heat. Ladle into bowls and top with extra cheddar or a crack of black pepper. Serve with warm bread.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Dairy-based soups can separate when frozen.
If you plan to freeze, stop before adding cheese and milk. Reheat later, then add dairy and cheese fresh.
- Reheat: Warm gently over low heat, stirring often. If it’s too thick, loosen with a splash of broth or milk.
Avoid boiling, which can cause curdling.
Health Benefits
- Broccoli is nutrient-dense: It’s rich in fiber, vitamin C, vitamin K, and folate, and offers antioxidants that support immune and cellular health.
- Protein and calcium from cheddar: Cheese adds protein and calcium, both helpful for satiety and bone health.
- Customizable richness: Use milk instead of half-and-half, and go lighter on cheese to reduce calories while keeping flavor.
- Balanced comfort: Pair with a big side salad or add extra veggies, like carrots or spinach, to round out the meal.
What Not to Do
- Don’t use pre-shredded cheese: It often contains anti-caking agents that prevent smooth melting and can make the soup grainy.
- Don’t add cheese over high heat: High heat can cause the cheese to separate and turn oily. Keep the heat low.
- Don’t skip the roux: The flour-butter base helps the soup thicken evenly and prevents a thin or curdled texture.
- Don’t overcook the broccoli: Mushy florets dull the flavor and color. Simmer just until tender.
- Don’t forget to season in layers: A pinch of salt early and a final taste at the end make a big difference.
Alternatives
- Gluten-free: Swap all-purpose flour for a 1:1 gluten-free blend, or use 1 tablespoon cornstarch whisked into cold milk, added after simmering.
- Lighter dairy: Use 2% milk and reduce cheddar slightly.
Add a potato (diced) in the simmer to boost creaminess without extra cream.
- Extra veggies: Stir in spinach at the end, add diced celery with the onions, or include cauliflower for a mix of textures.
- Different cheeses: Try a blend of sharp cheddar and Gruyère for a nutty note, or white cheddar for a milder profile.
- Protein add-ins: Fold in shredded rotisserie chicken or crisp bacon bits just before serving.
- Vegan-friendly: Use olive oil or vegan butter, vegetable broth, unsweetened oat milk, and a good melting vegan cheddar. Thicken with a cornstarch slurry if needed.
FAQ
Can I make this ahead?
Yes. The soup holds well for up to 4 days in the fridge.
Reheat gently and add a splash of broth or milk if it thickens too much. For best texture, add fresh cheese when reheating.
Why did my soup turn grainy?
Graininess usually comes from pre-shredded cheese or adding cheese over high heat. Always use freshly shredded cheese and lower the heat before stirring it in slowly.
Can I use frozen broccoli?
You can.
Add it straight from the freezer and simmer a few minutes longer. The texture will be slightly softer, but it still works well.
How do I thicken the soup more?
Let it simmer a few extra minutes uncovered, or whisk 1 teaspoon cornstarch into 2 tablespoons cold milk and stir it in, simmering briefly until thickened.
What goes well with broccoli cheddar soup?
Crusty bread, garlic toast, a simple green salad, or a baked potato make great sides. For toppings, try extra shredded cheddar, chives, or a few bacon crumbles.
Is there a way to boost the broccoli flavor?
Yes.
Include diced peeled stems with the florets and don’t over-blend. A small squeeze of lemon at the end can also brighten the broccoli notes.
Wrapping Up
Broccoli cheddar soup should be rich, smooth, and simple to make. With a light roux, freshly shredded cheddar, and just-tender broccoli, you’ll get consistent results every time.
Keep the heat gentle, season as you go, and serve hot with something to scoop up every last drop. This is comfort cooking you’ll return to again and again.
Broccoli Cheddar Soup - Cozy, Creamy, and Weeknight-Friendly
Ingredients
Method
- Prep the broccoli: Cut the florets into small, bite-size pieces. Peel tough broccoli stems, then dice the tender core.Set aside.
- Sauté aromatics: In a heavy pot, melt the butter over medium heat. Add onion (and carrot, if using) with a pinch of salt. Cook 5–6 minutes until soft and slightly golden.Stir in garlic and cook 30 seconds until fragrant.
- Make the roux: Sprinkle in the flour. Stir constantly for 1–2 minutes to form a paste and cook off the raw flour taste. The mixture should look thick and slightly foamy, not browned.
- Add liquids: Slowly whisk in the broth, a splash at a time, to avoid lumps.Then whisk in the milk or half-and-half. Bring to a gentle simmer.
- Season and simmer: Add ground mustard, a pinch of nutmeg, black pepper, and 1/2 teaspoon salt. Stir in the broccoli.Simmer uncovered 10–12 minutes, stirring occasionally, until broccoli is tender and the soup thickens slightly.
- Optional blend: For a creamier texture, use an immersion blender to pulse 3–4 times, leaving plenty of chunks. Or transfer 1–2 cups to a blender, blend smooth, and return to the pot.
- Add the cheese: Reduce heat to low. Add cheddar by the handful, stirring after each addition until fully melted before adding more.Taste and adjust salt and pepper.
- Finish and serve: Add a pinch of red pepper flakes if you like gentle heat. Ladle into bowls and top with extra cheddar or a crack of black pepper. Serve with warm bread.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
