There is something so comforting about a big pot of broccoli cheddar soup bubbling away on the stove. The kitchen fills with the buttery smell of softened onions, the broth turns silky and golden, and then the sharp cheddar melts in until every spoonful is rich, smooth and just a little tangy. Little bits of tender broccoli and sweet carrot give it body, so it feels hearty without being heavy.
This is the soup I reach for when the weather turns chilly, when someone at home is feeling under the weather, or when I need a dinner that comes together with ingredients I usually have on hand. It is ready in about 50 minutes, reheats beautifully for lunches, and pairs perfectly with crusty bread or a simple green salad. It is also a sneaky way to get picky eaters excited about broccoli.
SaveI spent years ordering this soup in a bread bowl every chance I got, and I finally decided I wanted that same cozy bowl at home without the drive. After plenty of testing, this version hits all the right notes: thick but not gluey, cheesy but not greasy, and seasoned with just enough mustard and cayenne to make the cheddar really sing. Grab your Dutch oven and let's make a batch together.
Broccoli Cheddar Soup
Ingredients
Soup Base
Vegetables
Cheese
Instructions
- Prep the vegetables and cheese
Cut the broccoli florets into small, bite-size pieces about 1/2 inch across. Peel the tough outer layer from the stems with a vegetable peeler and dice the tender centers so nothing goes to waste. Finely dice the onion, mince the garlic, and grate the carrots on the large holes of a box grater. Shred the 8 ounces of cheddar plus the extra 1/4 cup for topping and set them aside so the cheese can lose its chill while the soup cooks.
- Soften the onion and garlic
Melt the butter in a large Dutch oven or heavy soup pot over medium heat. Once it foams, add the diced onion and cook, stirring often, for about 5 minutes until soft and translucent but not browned. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Cook the roux
Sprinkle the flour evenly over the onions and stir constantly for 2 minutes. The mixture will look pasty and smell lightly toasted. Cooking the flour this long removes the raw taste and gives you the base that will thicken the soup.
- Whisk in the liquids
Slowly pour in the chicken broth, about a cup at a time, whisking well after each addition so no lumps form. Once smooth, whisk in the milk and half-and-half. Scrape the bottom of the pot with a wooden spoon to loosen any flour that may have settled.
- Season and thicken
Add the bay leaf, kosher salt, black pepper, dry mustard powder and cayenne. Raise the heat to medium-high just until you see small bubbles around the edges, then lower the heat to keep it at a gentle simmer. Let it cook for about 5 minutes, stirring often, until the base coats the back of a spoon. Avoid a rolling boil, which can make the dairy separate.
- Simmer the broccoli and carrots
Stir in the chopped broccoli and grated carrots. Partially cover the pot and simmer gently for 15 to 18 minutes, stirring every few minutes so nothing sticks to the bottom, until the broccoli stems are fork-tender and the florets are soft.
- Blend for a creamy texture
Remove and discard the bay leaf. Use an immersion blender to puree about one third of the soup right in the pot, leaving plenty of broccoli pieces for texture. If you are using a countertop blender, ladle about 2 cups into it, blend with the lid vented and covered by a towel, then pour it back in.
- Melt in the cheese
Turn the heat down to low. Add the 8 ounces of shredded cheddar one handful at a time, stirring until each addition melts completely before adding the next. Keeping the heat low and adding the cheese gradually keeps the soup silky instead of grainy or stringy.
- Taste and adjust
Taste the soup and add more salt or pepper as needed. If it is thicker than you like, stir in a splash of milk until it reaches your preferred consistency. Let it sit off the heat for 2 to 3 minutes so the flavors settle.
- Serve and garnish
Ladle the soup into warm bowls and top each one with a little of the reserved 1/4 cup shredded cheddar. Serve right away while it is hot and the cheese on top is just starting to melt.
Substitutions and variations
- Swap the chicken broth for vegetable broth to make the soup fully vegetarian without losing any flavor.
- Use 2 cups of frozen broccoli florets instead of fresh; add them straight from the freezer and simmer a few minutes less.
- For a lighter bowl, replace the half-and-half with more whole milk, knowing the soup will be slightly thinner.
- Mix in 2 ounces of Gruyere or smoked Gouda with the cheddar for a deeper, nuttier cheese flavor.
- Make it gluten-free by skipping the flour and stirring in a slurry of 2 tablespoons cornstarch and 3 tablespoons cold milk while the soup simmers.
Chloe's tips
- Shred your own cheddar from a block; pre-shredded cheese contains anti-caking starches that keep it from melting smoothly.
- Choose a sharp or extra sharp cheddar for the boldest flavor, since mild cheddar tends to taste flat in soup.
- Always add the cheese over low heat and off a boil to prevent a grainy, separated texture.
- Chop the broccoli small so every spoonful gets some, and so it cooks evenly in the simmering base.
- If the soup ends up too thin, let it simmer uncovered a few extra minutes before adding the cheese.
How to store it
- Cool the soup completely and store it in airtight containers in the refrigerator for up to 4 days.
- Reheat gently on the stovetop over medium-low heat, stirring often and adding a splash of milk to loosen it.
- Microwave single portions in 45-second bursts, stirring between each, to keep the cheese from separating.
- Freezing is possible for up to 2 months, but dairy soups can turn slightly grainy; whisk well while reheating to bring back the creaminess.
Serving suggestions
This soup is hearty enough to stand on its own, but these sides turn it into a full, cozy meal.
- Hollowed-out sourdough bread bowls for a classic cafe-style treat
- Crusty French bread or warm garlic bread for dipping
- A grilled cheese sandwich cut into strips
- A crisp green salad with a tangy lemon vinaigrette
- Buttery oyster crackers or homemade croutons on top
Frequently asked questions
Why did my broccoli cheddar soup turn grainy?
Grainy soup usually happens when the cheese is added over high heat or when pre-shredded cheese is used. Lower the heat before adding freshly shredded cheddar, stir it in a handful at a time, and never let the soup boil once the cheese is in.
Can I make this soup ahead of time?
Yes. Make the soup up to 2 days ahead, cool it, and refrigerate it in a covered container. Reheat it slowly over medium-low heat with a splash of milk, stirring often, until it is hot and creamy again.
Do I have to blend the soup?
No, blending is optional. Pureeing part of the soup makes it thicker and creamier, but you can leave it chunky if you love big pieces of broccoli. It will still be delicious and properly thickened by the roux.
Can I use frozen broccoli?
Absolutely. Use about 2 cups of frozen florets, chop any large pieces, and add them straight from the freezer. They cook faster than fresh, so start checking for tenderness after about 10 minutes.
Let's get cooking!
Once you make broccoli cheddar soup at home, you may never order it out again. It is creamy, cheesy, budget friendly and full of real vegetables, and it fills the house with the coziest aroma. Make a big pot this week, curl up with a warm bowl and a hunk of crusty bread, and enjoy every comforting spoonful. If you try it, I would love to hear how your family liked it!
