The short answer: This broccoli cheddar soup is thick, creamy and loaded with sharp cheddar and tender broccoli, and it's made in one pot in about 40 minutes.
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Prep time: 20 minCook time: 23 minTotal time: 43 minServings: 6 servings
Soften onion and carrot in butter, make a quick flour roux, whisk in broth and half-and-half, simmer the broccoli until tender, then stir in freshly grated sharp cheddar over low heat until smooth. Below are the ingredients, steps, bread bowl and slow cooker options, and how to store and reheat it.
When the weather turns cold, this is a soup worth making first. It's great served in bread bowls.
Broccoli cheddar soup ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 4 tablespoons | For the roux |
| Yellow onion, diced | 1 medium | |
| Carrots, grated or finely diced | 2 medium | Adds sweetness and color |
| Garlic, minced | 2 cloves | |
| All-purpose flour | ¼ cup | Thickens the soup |
| Chicken or vegetable broth | 3 cups | Low-sodium lets you control salt |
| Half-and-half or whole milk | 2 cups | Half-and-half is creamier |
| Broccoli florets, chopped small | 4 cups (about 1 pound) | Fresh or frozen |
| Sharp cheddar, freshly grated | 2½ cups (about 8 ounces) | Plus more to serve |
| Dry mustard or Dijon | ½ teaspoon | Brings out the cheese flavor |
| Salt, pepper and a pinch of nutmeg | To taste |
Serves 6.
How to make broccoli cheddar soup, step by step
- Cook the vegetables. Melt the butter in a large pot over medium heat. Add the onion and carrot and cook 5 to 6 minutes, until soft. Add the garlic for 30 seconds.
- Make the roux. Sprinkle in the flour and stir constantly for 1 to 2 minutes, until it smells toasty.
- Add the liquids. Slowly whisk in the broth, then the half-and-half, until smooth.
- Simmer the broccoli. Add the broccoli, bring to a gentle simmer, and cook 12 to 15 minutes, stirring often, until tender and the soup is thick.
- Blend, if you like. Use an immersion blender to partially purée the soup for a creamier texture.
- Add the cheese. Turn the heat to low. Stir in the cheddar a handful at a time until each addition melts. Don't let it boil.
- Season and serve. Add the mustard, salt, pepper and nutmeg. Ladle into bowls and top with extra cheese.
This soup contains milk and wheat, two major food allergens, so check with guests first. The FDA has a helpful guide to food allergies.
Ways to make broccoli cheddar soup
| Method | How | Time |
|---|---|---|
| Stovetop (this recipe) | Roux, broth, simmer broccoli, stir in cheese | About 40 minutes |
| Slow cooker | Vegetables and broth on low, then thicken and add cheese | 4 to 5 hours on low |
| Instant Pot | Pressure cook vegetables and broth 5 minutes, then thicken and add cheese | About 25 minutes |
| Gluten-free | Skip the flour; blend in a cooked potato or use cornstarch | About 40 minutes |
| Bread bowl | Hollow out round sourdough loaves and toast | Add 10 minutes |
Tips for silky broccoli cheddar soup
- Grate your own cheese. Pre-shredded cheese has coatings that can make the soup grainy.
- Keep the heat low for the cheese. Boiling causes the cheese to separate.
- Chop the broccoli small. Small pieces cook evenly and fit on a spoon. Peel and dice the stems, too.
- Add a little mustard. Dry mustard makes the cheddar taste cheesier.
- Partially blend. A quick blend gives you a creamy base with tender bites of broccoli.
- Season at the end. Cheese and broth add salt, so taste before adding more.
What to serve with broccoli cheddar soup
Serve it in a toasted sourdough bread bowl, or with crusty bread, a grilled cheese or a crisp salad. It's great next to a skillet of our cornbread for a cozy fall dinner. Love soup season? See all our soup recipes, including french onion soup and chicken noodle soup, and more fall dinner ideas.
Storing, freezing and reheating
Cool the soup in shallow containers and refrigerate it within 2 hours. FoodSafety.gov's cold food storage chart lists soups at 3 to 4 days in the refrigerator and 2 to 3 months in the freezer. Dairy soups can separate when frozen, so for the best texture freeze the base before adding the dairy and cheese. Reheat slowly with a splash of milk until steaming, or 165°F, as the USDA's leftovers guidance recommends.
Plan a soup night
A pot of soup can cover dinner one night and lunches the next two days. Write it into your plan and buy the cheddar by the block. For a lighter clear-broth classic, cook matzo ball soup.
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Want a soup to dunk a grilled cheese in? Our tomato soup recipe uses canned tomatoes, onion and broth, blended smooth.
Frequently asked questions
How do you make broccoli cheddar soup? To make broccoli cheddar soup, cook diced onion and carrot in butter, stir in flour to make a roux, then slowly whisk in chicken or vegetable broth and milk or half-and-half. Add chopped broccoli and simmer until tender, about 15 minutes. Turn the heat to low and stir in freshly grated sharp cheddar a handful at a time until smooth, then season and serve.
How do you keep cheese from clumping in broccoli cheddar soup? To keep cheese from clumping or turning grainy, grate a block of cheddar yourself instead of using pre-shredded cheese, which contains anti-caking powders. Lower the heat before you add it, stir it in a handful at a time, and never let the soup boil after the cheese goes in. A flour roux also helps hold the cheese smoothly in the soup.
What is the best cheese for broccoli cheddar soup? Sharp or extra-sharp cheddar gives broccoli cheddar soup the most flavor. Grate it from a block for the smoothest melt. Some cooks mix in a little Gruyère, Monterey Jack or American cheese for extra creaminess. Mild cheddar works, but the soup will taste less cheesy, so you may want to add a bit more.
Can I use frozen broccoli in broccoli cheddar soup? Yes, frozen broccoli works well in broccoli cheddar soup and saves chopping time. Add it straight from the freezer once the broth and milk are simmering, and cook it about 8 to 10 minutes until tender. Frozen florets are softer than fresh, so they blend smoothly if you like a creamier soup.
Should broccoli cheddar soup be blended? Broccoli cheddar soup can be chunky, smooth or somewhere in between. For a restaurant-style texture, use an immersion blender to partially blend the soup before adding the cheese, leaving some small pieces of broccoli. For a fully smooth soup, blend it all. Vent the lid if you use a countertop blender with hot soup.
How do you thicken broccoli cheddar soup? To thicken broccoli cheddar soup, simmer it a few minutes longer before adding the cheese, blend part of the soup, or stir in a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and simmer until thick. The soup also thickens as it cools. Add more broth to thin it.
Can I make broccoli cheddar soup without flour? Yes, you can make broccoli cheddar soup without flour. For a gluten-free broccoli cheddar soup, skip the flour and thicken it by blending a potato or some of the broccoli into the soup, or use a cornstarch slurry instead. Add the cheese after the soup has thickened, and keep the heat low so the cheese melts smoothly.
Can I make broccoli cheddar soup in a slow cooker? Yes, you can make broccoli cheddar soup in a slow cooker. Add the onion, carrot, garlic, broccoli and broth to a slow cooker and cook on low for 4 to 5 hours or high for 2 to 3 hours, until the vegetables are very tender. Whisk the milk with flour or cornstarch, stir it in, and cook 20 to 30 minutes more until thick. Stir in the cheese at the end on the warm setting.
Is broccoli cheddar soup healthy? Broccoli cheddar soup has vegetables and protein, but it's also rich, because of the cheese, butter and dairy. To lighten it, use milk instead of half-and-half, add more broccoli and carrots, use a little less cheese with a sharper flavor, and serve smaller bowls with a salad on the side.
How long does broccoli cheddar soup last in the fridge? Broccoli cheddar soup keeps for about 3 to 4 days in the refrigerator, in line with FoodSafety.gov's storage chart for soups. Cool it quickly by dividing it into shallow containers, and refrigerate it within 2 hours of cooking. Reheat it gently, stirring often, until it's steaming hot, or 165°F.
Can you freeze broccoli cheddar soup? You can freeze broccoli cheddar soup for about 2 to 3 months, but dairy-based soups can separate or turn grainy when thawed. For the best texture, freeze the soup before adding the cheese and milk, then thaw it in the fridge, reheat it and stir in the dairy and cheese fresh. If you freeze the finished soup, whisk it well while reheating.
How do you reheat broccoli cheddar soup? Reheat broccoli cheddar soup in a saucepan over low to medium-low heat, stirring often, and add a splash of milk or broth if it has thickened. Don't let it boil hard, which can make the cheese separate. Heat it until it's steaming throughout, or 165°F, which is the general guidance for leftovers.
What goes with broccoli cheddar soup? Broccoli cheddar soup is great in a bread bowl or with crusty bread, a grilled cheese sandwich, a green salad or an apple and walnut salad. It also pairs nicely with roasted chicken, cornbread or a half sandwich for a soup-and-sandwich lunch. Top bowls with extra cheddar, croutons or crumbled bacon.
Sources
- FoodSafety.gov: Cold food storage chart foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- FDA: Food allergies, what you need to know fda.gov