Broccoli Cheddar Soup is a creamy, comforting bowl that’s packed with tender broccoli and melted cheddar cheese. It’s warm, cheesy, and just the right amount of hearty, making it perfect for chilly days or anytime you crave something cozy.
I’ve always loved how this soup combines the fresh green bite of broccoli with rich, gooey cheddar that feels like a big, warm hug. I like to cook the broccoli just until it’s tender but still bright green—that way, the soup has a great texture without being mushy. Adding a little garlic and onion helps boost the flavor without making it too strong.
My favorite way to enjoy this soup is with some crunchy crusty bread on the side for dipping. Sometimes I like to sprinkle a bit more cheese on top before serving to make it extra cheesy. It’s one of those simple dishes that feels special whether you’re having it for lunch or dinner, and it’s always a crowd-pleaser if you’re cooking for friends or family.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli works best for flavor and texture. I like using medium-sized florets so they cook evenly. If you’re short on time, frozen broccoli is an easy substitute — just thaw and drain well.
Cheddar Cheese: Sharp cheddar gives the soup its signature tangy, rich taste. Mild cheddar can work if you prefer less sharpness. Avoid pre-shredded cheese as it may not melt smoothly due to preservatives.
Dairy: Half-and-half or whole milk adds creaminess. For a lighter soup, you could use low-fat milk, but the texture will be less rich. For a non-dairy option, unsweetened oat or cashew milk are good choices.
Broth: Chicken broth adds depth, but vegetable broth works well for vegetarian versions. Avoid overly salty broths so you can adjust seasoning more easily.
How Do You Get the Soup Silky Smooth Without Losing Broccoli’s Bite?
The trick is to puree only part of the soup and leave some broccoli pieces whole for texture. Here’s how I do it:
- Remove about 1 cup of broccoli and broth before blending.
- Puree the rest with an immersion blender (or in batches with a regular blender) until silky.
- Stir the reserved broccoli back into the smooth soup for a nice contrast.
This way, you get creamy soup with little soft broccoli bursts instead of mushy all over. Also, adding cheese slowly and off the heat helps it melt smoothly without clumping.
Equipment You’ll Need
- Large heavy-bottomed pot – I prefer using this because it heats evenly and prevents sticking.
- Immersion blender – makes pureeing easy and quick, but a regular blender works fine if you’re careful with hot liquids.
- Measuring cups and spoons – to keep everything precise so the soup turns out just right.
- Wooden spoon or spatula – great for stirring the roux and mixing ingredients smoothly.
Flavor Variations & Add-Ins
- Use Gruyère or Parmesan cheese instead of cheddar for a different cheesy flavor—great for a more sophisticated twist.
- Add cooked bacon bits or crispy pancetta on top for a smoky, salty crunch.
- Stir in sautéed mushrooms or caramelized onions for extra flavor and texture.
- Mix in a splash of hot sauce or a pinch of paprika to give the soup a little kick and smoky depth.
How to Make Broccoli Cheddar Soup
Ingredients You’ll Need:
Soup Ingredients:
- 4 cups broccoli florets (about 1 medium head)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups half-and-half or whole milk
- 2 cups sharp cheddar cheese, shredded
- Salt and black pepper to taste
- Optional: pinch of ground nutmeg
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 20 minutes to cook, for a total of approximately 30 minutes. It’s a quick and easy recipe that’s perfect for a cozy meal when you’re short on time.
Step-by-Step Instructions:
1. Cook the Onion and Garlic:
In a large pot over medium heat, melt the butter. Add the chopped onion and cook until it becomes soft and translucent, about 4 to 5 minutes. Then add the minced garlic and cook for another minute until you can smell its aroma.
2. Make the Roux:
Sprinkle the flour over the onions and garlic, stirring constantly. Cook this mixture for about 2 minutes to get rid of the raw flour taste while stirring regularly.
3. Add Broth and Broccoli:
Slowly whisk in the chicken or vegetable broth, making sure there are no lumps. Add the broccoli florets and bring the soup to a gentle simmer. Let it cook until the broccoli becomes tender, about 8 to 10 minutes.
4. Blend the Soup:
Carefully remove about 1 cup of soup with broccoli and set it aside. Using an immersion blender, puree the rest of the soup until smooth and creamy. Alternatively, you can blend it in batches using a regular blender (be cautious with hot liquids).
5. Combine and Add Dairy:
Return the reserved broccoli pieces to the pot. Stir in the half-and-half or milk and warm the soup gently over low heat. Avoid boiling after adding dairy to prevent curdling.
6. Add Cheese and Season:
Slowly add the shredded cheddar cheese, stirring constantly until it melts completely. Season with salt, freshly ground black pepper, and a pinch of nutmeg if you like for added warmth.
7. Serve:
Ladle the soup into bowls. Top with a little extra shredded cheddar and a sprinkle of black pepper. Serve hot, perfect with some crusty bread or crackers on the side.
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Frozen broccoli works well. Just thaw it completely and drain any excess water before adding to the soup to avoid thinning it out.
How Should 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 over low heat, stirring occasionally to prevent scorching.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point of adding cheese, then cool and refrigerate. When ready to serve, gently reheat and stir in the cheese until melted.
What Can I Substitute for Half-and-Half?
You can use whole milk for a lighter version or unsweetened oat or cashew milk if you want a dairy-free option. Keep in mind the soup will be less creamy without half-and-half.