Broccoli Cheddar Soup

I used to think broccoli cheddar soup was the consolation prize of the soup world. You know, the thing you got when the restaurant was out of baked potato soup. I was an idiot.

After a culinary journey involving one too many bland, watery disappointments, I declared war on mediocre recipes. This isn’t just a soup; it’s a velvety, cheesy hug in a bowl that will make you question every other version you’ve ever had. My mission was to create the ultimate, soul-satisfying broccoli cheddar soup recipe.

The kind that makes you look forward to a rainy day.

This isn’t just another cheese soup with some green bits floating in it. This is a masterclass in texture and flavor. We’re talking about a luxuriously creamy base, thanks to a sneaky roux, that clings to every floret.

The sharp cheddar delivers a tangy punch, while the broccoli remains tender but never mushy. Remember that one time you had a soup so good you actually got a little sad when the bowl was empty? That’s the goal here.

It’s nostalgic comfort food, but elevated to a level that feels genuinely impressive.

Jump to Recipe

Ingredients

Gathering the right components is half the battle won. Using a block of high-quality cheddar you shred yourself is non-negotiable for that perfect melt. Pre-shredded cheese contains anti-caking agents that can leave your soup grainy.

Trust me on this one; your biceps get a tiny workout, and your soup gets a massive upgrade.

4 tablespoons unsalted butter
1 medium yellow onion, finely diced
2 cloves garlic, minced
1/3 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
2 cups half-and-half or whole milk
1 pound broccoli florets, chopped (about 4 cups)
1 large carrot, grated
2 teaspoons Dijon mustard
1/2 teaspoon smoked paprika
3 cups freshly shredded sharp cheddar cheese
Salt and black pepper to taste

Step-by-Step Instructions

Start with the aromatics. Melt the butter in a large pot or Dutch oven over medium heat. Sauté the onion until it’s soft and translucent, about 5-7 minutes.
Add the garlic and cook for another minute until fragrant. This foundation builds so much flavor.
Create the roux. Sprinkle the flour over the onion and butter mixture.
Whisk constantly for about a minute to cook out the raw flour taste. This is the secret thickener for your creamy broccoli cheddar soup.
Slowly add the liquids. Gradually pour in the broth and half-and-half while whisking continuously.
This prevents any lumps from forming. Bring the mixture to a gentle simmer, and watch as it magically begins to thicken.
Incorporate the veggies. Stir in the chopped broccoli, grated carrot, Dijon mustard, and smoked paprika.
Let it simmer for 15-20 minutes, or until the broccoli is tender. Don’t rush this; let the flavors get to know each other.
Blend it (partially). For the best texture, use an immersion blender to pulse the soup a few times.
You want to break down some of the broccoli to create a thicker base while leaving plenty of florets intact. If you don’t have one, you can mash lightly with a potato masher.
The grand finale: cheese! Turn off the heat.
This is crucial. Gradually add the shredded cheddar cheese, stirring until it’s fully melted and incorporated into the hot soup. Season with salt and pepper to taste.

Serve immediately and accept the compliments.

Storage Instructions

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This soup is a fantastic make-ahead meal. Let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.

Reheat gently on the stovetop over low heat, adding a splash of broth or milk if it has thickened too much. For freezing, I recommend omitting the potato if you added it. Portion the cooled soup into freezer-safe bags or containers.

It freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Why You’ll Love This Broccoli Cheddar Soup

It’s a Certified Crowd-Pleaser: From picky kids to discerning adults, this soup has universal appeal. It’s the hero of any lunch or simple dinner.
Meal Prep Champion: Making a double batch is my weekly hack.
It saves so much time on busy weeknights and makes for a satisfying lunch.
Surprisingly Customizable: This recipe is a fantastic base. You can easily make it gluten-free, add protein like chicken, or spice it up with a dash of hot sauce.

Common Mistakes to Avoid

Using pre-shredded cheese. It makes the soup grainy and weird.
Just shred the block, I promise it’s worth it.
Adding cheese over high heat. This can cause the soup to break and become oily. Always remove the pot from the heat first.
Overcooking the broccoli into mush.
We want tender-crisp, not sad and soggy. Keep an eye on the simmer time.
Skimping on the seasoning. Taste and adjust at the end!
A bland broccoli cheddar soup is a crime against comfort food.

Alternatives and Variations

This recipe is wonderfully adaptable. For a gluten-free broccoli cheddar soup, swap the all-purpose flour with a 1:1 gluten-free blend or use cornstarch as a thickener. To make it vegan, use vegan butter, plant-based milk, and a high-quality melting vegan cheddar.

For a protein boost, stir in diced, cooked chicken or white beans at the end. Feeling fancy? Top with crispy bacon bits or homemade croutons for extra crunch.

FAQs

Can I freeze this broccoli cheddar soup?

Yes, you can!

However, dairy-based soups can sometimes separate slightly upon thawing. For best results, freeze it without any potato additions and reheat it slowly, whisking in a little extra milk or broth to bring it back to a smooth consistency.

What’s the best substitute for sharp cheddar?

If you don’t have sharp cheddar, a combination of Gruyère and Monterey Jack works beautifully. Gruyère adds a nutty complexity, while Monterey Jack provides that excellent meltability we all crave in a good cheese soup.

How long does it stay fresh in the fridge?

Your homemade broccoli cheddar soup will stay perfectly fresh in an airtight container in the refrigerator for 3 to 4 days.

Always make sure it has cooled to room temperature before you put the lid on it.

Is this kid-friendly?

Absolutely. This is one of the most kid-approved recipes in my arsenal. The creamy, cheesy flavor is a universal winner.

For extra picky eaters, you can blend it completely smooth—they’ll never know they’re eating their vegetables.

Can I prep it ahead of time?

This soup is an ideal candidate for make-ahead meals. You can prepare the entire soup, let it cool, and store it in the fridge. The flavors often taste even better the next day after they’ve had more time to meld together.