Broccoli Cheddar Soup is the perfect bowl of comfort on a chilly day. It’s creamy and cheesy with tender pieces of broccoli swimming in a smooth, rich broth. The cheddar cheese adds a bold flavor that makes every spoonful feel like a warm hug.
I love making this soup when I want something simple but satisfying. One of my favorite tricks is to add just a little bit of garlic and onion for extra flavor, and I always use sharp cheddar because it gives the soup that extra punch I crave. It’s quick to whip up, which makes it a go-to for busy weekdays.
Serving it with some crusty bread or warm rolls turns it into a cozy meal that everyone enjoys. Whenever I make broccoli cheddar soup, I find myself coming back for seconds — it’s just that good and comforting. It’s one of those recipes that feels like a classic, and I’m always happy when it’s on the table.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is best for texture and flavor, but frozen works fine too. Just thaw it first to avoid watering down the soup. I like using the florets, but the stems can be chopped finely and added for less waste.
Cheddar Cheese: Sharp cheddar gives the soup its signature tang and richness. If you want a milder flavor, use mild cheddar. You can swap for Colby Jack or a mix of cheeses if you prefer a different taste.
Butter and Flour (Roux): These thicken the soup and add richness. You can try olive oil instead of butter if you want less dairy, but the flavor will be slightly different.
Broth: Chicken broth adds savory depth. Use vegetable broth to keep it vegetarian. Homemade broth or low-sodium store-bought options let you control salt levels nicely.
How Do You Make the Soup Thick and Creamy Without It Being Gritty or Lumpy?
The secret to a silky smooth Broccoli Cheddar Soup is the roux and careful cheese addition:
- Cook the butter, onion, and garlic until soft, then stir in the flour. This roux thickens the soup and cooks out the raw flour taste. Keep stirring and don’t let it brown.
- Whisk in the broth slowly to avoid lumps. A smooth start here makes all the difference.
- When adding cheese, lower the heat to prevent it from clumping or separating. Stir gently until melted.
- Using an immersion blender to puree about half the soup gives it creaminess while keeping some broccoli texture.
These steps help balance thickness and smoothness, making every spoonful creamy and comforting without grit or curds.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it heats evenly and gives you plenty of space to stir everything.
- Immersion blender – makes blending part of the soup super easy and quick, no transfers needed. If you don’t have one, use a regular blender carefully in batches.
- Measuring cups and spoons – to keep everything precise and simple.
- Sharp knife and chopping board – good for chopping broccoli, onion, and garlic.
- Whisk – helps incorporate flour into the butter smoothly and mix cheese into the soup without clumping.
Flavor Variations & Add-Ins
- Try adding cooked bacon or pancetta for a smoky, meaty twist. It adds texture and flavor.
- Include a splash of hot sauce, cayenne, or smoked paprika to give the soup a little kick or smokiness.
- Stir in sautéed mushrooms or caramelized onions for extra depth and richness.
- Swap half the cheddar forGruyère or Monterey Jack for different cheesy flavors or milder tastes.
Broccoli Cheddar Soup
Ingredients You’ll Need:
- 4 cups broccoli florets (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups sharp cheddar cheese, shredded
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- 1/2 teaspoon dried thyme (optional)
- 1/4 teaspoon ground nutmeg (optional)
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This broccoli cheddar soup takes about 40 minutes total. You’ll spend 10-15 minutes prepping and sautéing the veggies and roux, around 10 minutes cooking the broccoli until tender, and another 10-15 minutes finishing the soup by blending and melting in the cheese. It’s a cozy, comforting dish that comes together quickly!
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 finely chopped onion and minced garlic. Cook, stirring occasionally, until the onion becomes soft and fragrant, about 3-4 minutes.
2. Make the Roux:
Sprinkle the flour over the onion and garlic mixture. Stir constantly with a whisk to combine and cook for 2-3 minutes. This helps remove the raw flour taste without letting the roux brown.
3. Add Broth and Cook Broccoli:
Slowly whisk in the chicken broth, making sure no lumps form. Bring the mixture to a gentle simmer, then add the broccoli florets and dried thyme if using. Let everything cook until the broccoli is tender, about 8-10 minutes.
4. Blend the Soup:
Use an immersion blender to puree about half the soup right in the pot. Leave some chunks of broccoli for a nice texture. If you don’t have an immersion blender, carefully transfer half the soup into a regular blender, puree, then return to the pot.
5. Add Dairy and Cheese:
Stir in the milk and heavy cream, heating the soup gently but don’t let it boil. Gradually add the shredded cheddar cheese, stirring until melted and smooth. Season with salt, pepper, and nutmeg if you like.
6. Final Touches and Serve:
Cook the soup for another 2-3 minutes to thicken slightly and blend flavors. Ladle into bowls, garnish with extra cheese and fresh herbs if you want, and serve hot with crusty bread or rolls on the side.
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works well and is super convenient. Just thaw it before adding to the soup to prevent excess water from thinning the soup too much.
How Do I Store Leftover Broccoli Cheddar Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth.
Can I Make This Soup Dairy-Free?
You can try substituting dairy milk and cream with unsweetened plant-based milk like oat or cashew, and use a dairy-free cheese alternative. The texture and taste will be different but still tasty.
How Can I Thicken the Soup If It’s Too Thin?
If your soup feels thin, whisk together a small amount of flour or cornstarch with cold milk or broth, then gradually stir it into the simmering soup. Cook for a few minutes until it thickens up nicely.
