Broccoli Cheddar Soup is a warm, cozy bowl filled with tender broccoli florets and melted cheddar cheese, all wrapped up in a smooth and creamy base. This soup feels like a comforting hug on a chilly day, with the sharpness of cheddar balancing perfectly with the gentle earthiness of the broccoli.
I love making this soup when I want something both hearty and simple. A little tip I’ve learned is to grate your own cheddar cheese—it melts so much nicer and gives the soup an extra cheesy goodness that store-bought shredded blends don’t always achieve. It’s a small step that really makes a difference!
My favorite way to enjoy this soup is with a crusty piece of bread on the side, perfect for dipping and soaking up every last drop. It’s the kind of meal that always brings smiles around the table, whether for a quick lunch or a laid-back dinner with family. I find it’s one of those recipes everyone reaches for when they want something familiar and satisfying.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives the best texture and flavor, but frozen works well too. Just thaw and drain it well to avoid extra water in the soup.
Cheddar Cheese: Sharp cheddar adds great flavor and creaminess. I prefer grating it myself for better melting, but pre-shredded can save time. Try aged or white cheddar for a different twist.
Butter & Flour (Roux): These make the soup creamy and thick. You can swap butter for olive oil if you want a lighter version, but the flavor changes slightly.
Milk or Half-and-Half: Half-and-half makes the soup richer. For dairy-free, use unsweetened almond or oat milk, but choose a thicker kind to keep creaminess.
Broth: Chicken broth is classic, but vegetable broth works fine for a vegetarian option. Low-sodium broth lets you control salt better.
How Do I Make the Soup Creamy Without It Being Lumpy?
Creating a smooth, creamy texture is key for this soup without lumps. Here’s how:
- Cook the butter, onion, and garlic, then stir in flour to make a roux. Stir often for 2 minutes to cook out the raw flour taste.
- Slowly whisk in broth to avoid lumps forming. Keep whisking until smooth.
- Add milk gradually and simmer gently to thicken, but don’t boil.
- Blend half the soup to get creaminess but keep some chunks for texture.
- Stir in cheese off the heat to prevent curdling and keep it smooth.
These steps help keep your soup silky and comforting every time. Patience with stirring and blending makes all the difference!
Equipment You’ll Need
- Large pot or Dutch oven – I use this because it’s perfect for simmering and can handle the soup in a single pot.
- Measuring cups and spoons – help keep everything precise so the soup turns out just right.
- Immersion blender or regular blender – for blending part of the soup smooth; I prefer an immersion blender for easy cleanup.
- Cutting board and knife – for chopping the onion, garlic, and broccoli; sturdy tools make prep safer and faster.
- Grater – for shredding the cheese; freshly grated cheese melts better and tastes fresher.
- Stirring spoon or spatula – to stir the ingredients as they cook and blend.
Flavor Variations & Add-Ins
- Use mozzarella or Monterey Jack cheese instead of cheddar for a milder, creamier flavor.
- Add cooked bacon or ham for a smoky, meaty twist on the classic.
- Mix in sautéed mushrooms or a handful of spinach for extra veggie goodness and texture.
- Sprinkle a pinch of cayenne or smoked paprika into the soup for a hint of spice and smoky flavor.
Broccoli Cheddar Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 cups broccoli florets (fresh or frozen)
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth or vegetable broth
- 2 cups whole milk or half-and-half
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika or cayenne pepper (optional, for a subtle heat)
- 2 tablespoons fresh parsley, finely chopped (optional garnish)
How Much Time Will You Need?
This Broccoli Cheddar Soup recipe takes about 10 minutes to prep and around 20 minutes to cook. So, in just half an hour, you’ll have a warm, cheesy soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 4 to 5 minutes. Then add the minced garlic and cook for another minute until it smells wonderful.
2. Make the Roux
Sprinkle the flour over the onion and garlic mixture. Stir continuously for about 2 minutes. This helps cook the flour and will thicken the soup later.
3. Add Broth and Milk
Slowly whisk in the chicken or vegetable broth, making sure no lumps form. Next, stir in the milk or half-and-half. Bring everything to a gentle simmer and cook for 3 to 4 minutes until it starts to thicken a bit.
4. Cook the Broccoli
Add the broccoli florets, salt, pepper, and the smoked paprika or cayenne if you want a bit of spice. Cover the pot and simmer until the broccoli is tender, about 8 to 10 minutes.
5. Blend Half the Soup
Remove about half of the soup and blend it using an immersion blender or carefully transfer to a blender. Blend until smooth, then return the blended soup to the pot. This gives you a creamy texture with some broccoli chunks for a nice bite.
6. Add Cheese and Finish
Turn the heat to low. Slowly stir in the shredded cheddar cheese until it’s melted and smooth. Be sure not to boil the soup after adding the cheese to prevent it from curdling.
7. Taste and Serve
Give your soup a taste and adjust salt or pepper if needed. Serve it warm, topped with extra shredded cheddar and a sprinkle of fresh parsley if you like. It’s perfect with crusty bread or crackers on the side.
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli works great in this soup. Just thaw and drain it well before adding to avoid extra water thinning out the soup.
How Can I Make This Soup Dairy-Free?
Swap the milk or half-and-half for a creamy plant-based milk like unsweetened almond or oat milk. Use a dairy-free cheese alternative or omit the cheese for a lighter version.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy.
Can I Make Broccoli Cheddar Soup Ahead of Time?
Yes! Prepare the soup fully, then cool and refrigerate for up to 2 days. Reheat gently before serving. You may want to add a splash of milk while reheating to freshen up the texture.