Tasty Broccoli Cheddar Soup Recipe that tastes rich, cozy, and cheesy without turning heavy or greasy. I make it on weeknights when the fridge looks sparse, and everyone still cheers. You’ll chop a few veggies, simmer one pot, and blend to your perfect texture.
Why You Should Try Broccoli Cheddar Soup Recipe
I chase bold flavor and silky texture, and this soup nails both. I sauté aromatics to build a savory base, then I simmer broccoli until tender but not mushy. Stir in sharp cheddar at the end so it stays smooth and creamy. You get a bright green, cheesy bowl that doesn’t taste flat or floury.
Ingredients You’ll Need
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced (optional but tasty)
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken or vegetable broth
- 2 cups milk (2% or whole)
- 1 cup half-and-half (or more milk)
- 5 cups broccoli florets and stems, chopped small
- 2 cups sharp cheddar cheese, freshly grated
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 1/2 to 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 to 2 teaspoons lemon juice or apple cider vinegar, to finish
Optional Toppers
Equipment
- 4–6 quart soup pot or Dutch oven
- Wooden spoon and whisk
- Immersion blender or countertop blender
- Ladle
How to Make Broccoli Cheddar Soup
- Sauté the aromatics: Melt butter in a Dutch oven over medium heat. Add onion and carrots, and cook for 5 to 6 minutes until they soften. Stir in garlic and cook for 30 seconds until fragrant.
- Make the roux: Sprinkle flour over the veggies and stir for 1 to 2 minutes to toast the flour. Whisk in broth gradually and break up any lumps.
- Add dairy and broccoli: Pour in milk and half-and-half while whisking. Add chopped broccoli, nutmeg, 1/2 teaspoon salt, and black pepper. Bring the soup to a gentle simmer and cook for 10 to 12 minutes until the broccoli turns tender.
- Blend to your texture: Use an immersion blender to partially blend the soup, or transfer half to a blender and pulse, then return it to the pot. Keep some florets for texture if you like it chunky.
- Finish with cheese: Reduce the heat to low. Stir in Dijon, then add cheddar by the handful, stirring until it melts. Taste and adjust salt. Add lemon juice for brightness.
- Serve: Ladle into bowls and add your favorite toppers. I go heavy on chives and a shower of extra cheddar because I believe in big flavor.
Pro Tips
- Grate cold cheese. I chill the block for 10 minutes and shred it fast so it melts smoothly.
- Chop stems small. I peel tough broccoli stems, dice them, and cook them with the florets for extra body.
- Control thickness. For thicker soup, simmer uncovered a few extra minutes. For thinner soup, splash in more broth or milk.
- Balance the richness. I add Dijon and lemon at the end to cut through the cream and cheese.
- Blend smart. I blend 50–60% of the soup so it stays creamy but still feels hearty.
Substitutions & Variations
- Milk: Use 2% or whole milk. For an even creamier soup, use half-and-half. For lighter, use unsweetened cashew milk.
- Cheese: Use sharp or extra-sharp cheddar. Swap in part Gruyère or aged white cheddar for deeper flavor.
- Broth: Use low-sodium chicken broth for a richer base or vegetable broth for vegetarian.
- Flour: Use all-purpose flour. For gluten-free, use a 1:1 GF blend or make a cornstarch slurry.
- Broccoli Cauli Blend: Swap half the broccoli with cauliflower for an extra silky finish.
- Jalapeño Cheddar: Sauté diced jalapeño with the onions for gentle heat and finish with pepper jack.
- Copycat Panera Vibes: Add matchstick carrots and a pinch of paprika, and blend only half the soup.
- Protein Boost: Stir in shredded rotisserie chicken at the end for a fuller meal.
Serving Ideas for Broccoli Cheddar Soup
Bread bowl fun: Hollow out a crusty boule and pour the soup in for a copycat restaurant moment.
Soup-and-salad combo: Pair with a simple green salad with lemon vinaigrette for contrast.
Sandwich duo: Serve with a turkey club, grilled cheese, or crispy BLT for a classic combo.
Toppers bar: Set out bacon, scallions, croutons, and extra cheddar so everyone customizes their bowl.
Spice kick: Add a pinch of red pepper flakes or hot sauce at the table for heat lovers.
Make-Ahead and Storage Tips
My broccoli cheddar soup reheats beautifully, so I count on it for quick lunches and cozy weeknight leftovers.
Make-Ahead: Cook the soup through the simmer step, cool it, and refrigerate for up to 2 days. Reheat gently, then stir in the cheese right before serving for the smoothest finish.
To Refrigerate: Store cooled soup in an airtight container in the fridge for up to 4 days.
Freezing: Cool completely and freeze in freezer-safe containers for up to 3 months. Leave out the cheese before freezing for best texture, then add it after reheating.
To Reheat: Warm on the stovetop over medium-low, stirring often, until steamy. Use the microwave in 45-second bursts, stirring between intervals. If the soup thickens, loosen it with a splash of broth or milk.
Tasty Broccoli Cheddar Soup Recipe
Ingredients
Instructions
- Steam broccoli florets until tender, then chop finely.
- In a large pot, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes until bubbly.
- Gradually whisk in chicken broth and half-and-half, stirring constantly until thickened.
- Add chopped broccoli, garlic powder, salt, and pepper.
- Simmer for 10 minutes, stirring occasionally.
- Stir in cheddar cheese until melted and smooth.
- Serve hot and enjoy your tasty broccoli cheddar soup.