There are creamy soups, and then there is broccoli cheddar soup—the kind that is thick enough to coat a spoon, packed with tender broccoli, and full of sharp cheddar flavor without tasting heavy or greasy.
This homemade broccoli cheddar soup is exactly the version I want when the weather cools down or dinner needs to feel comforting without becoming complicated. The broccoli stays tender instead of disappearing into the soup, finely chopped carrots bring a little sweetness, and freshly grated sharp cheddar melts into a smooth, creamy base.
The whole pot comes together in about 40 minutes, and most of that time is simply letting the vegetables soften.
It is rich, but not ridiculously thick. Cheesy, but still tastes like broccoli. And unlike some cheese soups, you do not need processed cheese or canned soup to get that velvety texture.
If cheesy soups are your thing, my Canadian Cheese Soup is another cozy recipe worth keeping for cold evenings.
The Secret to Really Good Broccoli Cheddar Soup
Broccoli cheddar soup sounds simple because the ingredient list is simple. The difference between an average pot and a really good one comes down to how you handle the cheese and broccoli.
The first thing I would not skip is freshly shredding the cheddar.
Bagged shredded cheese is convenient, but it is usually coated with starches or anti-caking ingredients that prevent the shreds from sticking together. Those same ingredients can keep the cheese from melting smoothly into soup.
Buy a block of sharp cheddar and grate it yourself. It takes a few extra minutes and makes a noticeable difference.
The second important detail is heat.
Cheddar does not like being boiled. Once the milk and cheese enter the pot, keep the temperature gentle. A rolling boil can cause the cheese proteins to tighten and separate, leaving you with a grainy or slightly oily soup.
That is why I add the cheese at the very end with the heat turned down low—or even completely off.
Ingredients
You do not need anything unusual for this easy broccoli cheddar soup.
Butter: Four tablespoons give us enough fat to soften the vegetables and make the roux.
Yellow onion: Dice it fairly small so it melts into the soup rather than leaving large onion pieces.
Carrots: I like finely grated or very thinly shredded carrots. They cook quickly and add a subtle sweetness and the familiar orange flecks you expect in broccoli cheese soup.
Garlic: Two cloves are enough. This should still taste primarily like broccoli and cheddar.
All-purpose flour: Flour combines with the butter to make the roux that thickens the broth.
Chicken broth: It gives the soup a deeper savory base. Vegetable broth works perfectly well if you want a vegetarian broccoli cheddar soup.
Broccoli: Fresh broccoli gives the best texture. Cut the florets quite small so you get broccoli in almost every spoonful.
Whole milk: Milk keeps the soup creamy without making it overwhelmingly rich.
Heavy cream: A little cream gives the broth that restaurant-style finish.
Dijon mustard: You will not really taste mustard. It simply sharpens the cheddar flavor.
Paprika: Just a small amount adds warmth without changing the soup into something smoky or spicy.
Salt: Add conservatively at first because broth and cheddar already contain salt.
Black pepper: Freshly ground pepper works especially well here.
Sharp cheddar cheese: Sharp cheddar gives much more flavor than mild cheddar, so you can get a bold cheese taste without adding an excessive amount.
How to Make Broccoli Cheddar Soup
Start with a large heavy-bottomed pot or Dutch oven.
Melt the butter over medium heat, then add the onion and carrots. Give them about 5 minutes, stirring occasionally, until the onion is translucent and the carrots have started to soften.
Add the garlic and cook it for only about 30 seconds. Garlic burns quickly, and browned garlic can make an otherwise mild creamy soup taste bitter.
Sprinkle the flour evenly over the vegetables.
Stir continuously for about 1 minute. At first the mixture will look thick and a little pasty. That is normal. You are coating the vegetables in the butter-flour mixture while cooking away the raw taste of the flour.
Now slowly pour in the chicken broth.
Do this gradually rather than dumping everything into the pot at once. Add a little broth, stir until the mixture becomes smooth, then continue adding the rest.
Once the broth is incorporated, add the chopped broccoli.
Bring everything to a gentle simmer and cook for about 10 to 12 minutes. The exact timing depends on how finely you chopped your broccoli. You want it completely tender but not cooked until it turns dull and mushy.
Pour in the whole milk and heavy cream.
Add the Dijon, paprika, black pepper, and a small amount of salt.
Reduce the heat to low and let the soup warm gently for another 3 to 5 minutes.
Do not let it come to a hard boil.
Now comes the most important step.
Turn the heat to its lowest setting—or simply remove the pot from the burner—and begin adding the shredded cheddar one handful at a time.
Stir until each handful has melted before adding another.
Once all the cheese has melted, taste the soup.
It may need another pinch of salt, especially if you used low-sodium broth.
That is it.
You should have a thick, creamy broccoli cheddar soup with visible pieces of broccoli and carrot suspended in a smooth cheddar broth.
Should You Blend Broccoli Cheddar Soup?
You can, but I would not completely puree it.
Part of what makes a good broccoli cheddar soup satisfying is getting little tender pieces of broccoli in each spoonful.
If you prefer a smoother base, take an immersion blender and pulse the soup only two or three times before adding the cheese. That breaks down some of the broccoli and naturally thickens the soup while leaving plenty of texture.
You can also transfer one or two cups of soup to a regular blender, puree it, and stir it back into the pot.
Just remember to do any blending before adding the cheddar.
How Thick Should Broccoli Cheddar Soup Be?
It should be creamy and spoon-coating, but it should still behave like soup.
One of the easiest mistakes is adding too much flour because the soup initially looks thin. Remember that it continues thickening while it simmers, and cheddar will thicken it further.
It also becomes noticeably thicker as it cools.
If the finished soup is too thick, simply stir in a splash of warm milk or broth.
If it seems too thin, allow it to simmer gently for a few additional minutes before adding the cheese.
I would only reach for cornstarch as a last resort. The flour roux should provide plenty of body when the recipe is cooked correctly.
Why Did My Broccoli Cheddar Soup Turn Grainy?
This is one of the most common questions about homemade broccoli cheddar soup.
The most likely reason is temperature.
Cheese contains fat and proteins that can separate when overheated. If you dump cheddar into vigorously boiling soup, it may become grainy instead of silky.
Three small habits prevent most problems:
Grate your cheddar from a block.
Turn the heat very low before adding the cheese.
Add the cheese gradually rather than all at once.
If the soup has already started separating, immediately remove it from the heat and gently whisk in a small splash of warm milk. It will not always completely reverse the problem, but it can help bring the texture back together.
The same gentle-cheese technique is useful in my Cheesy Rotel Chicken Soup too.
Fresh or Frozen Broccoli?
Fresh broccoli is my first choice because you have much more control over the final texture.
Frozen broccoli still works.
There is no need to completely cook it beforehand. Let it thaw enough that you can chop any large florets into smaller pieces, then add it to the soup.
Because frozen broccoli has already been blanched, it usually needs less cooking time than fresh broccoli.
Begin checking it after about 5 minutes.
What to Serve With Broccoli Cheddar Soup
A bowl of this soup is filling enough for lunch on its own, but bread makes it even better.
Crusty sourdough is probably my favorite because it gives you something sturdy to drag through the thick cheddar broth.
Garlic bread, dinner rolls, crackers, or a warm baguette all work.
You could also serve smaller portions alongside a simple green salad or sandwich.
And if you really want the restaurant experience, hollow out small round loaves and turn them into bread bowls.
For another rich cold-weather dinner, try my French Onion Soup, which goes in a completely different direction with caramelized onions, toasted bread, and melted Gruyère.
A Few Variations That Actually Work
You can easily make this soup your own without completely changing what makes it good.
For an even chunkier soup, increase the broccoli by another cup.
If you like a smoother, stronger cheese flavor, replace about ½ cup of the cheddar with Monterey Jack. It melts exceptionally well.
A small pinch of cayenne wakes up the cheddar without making the soup noticeably spicy.
Cooked crumbled bacon is also excellent over the finished soup.
You can even add shredded chicken if you want something substantial enough to serve as dinner.
And if you have extra broccoli waiting in the refrigerator after making this recipe, my Baked Potato Chicken and Broccoli Casserole is an easy way to turn it into another full meal.
Storing and Reheating Leftovers
Broccoli cheddar soup keeps well in the refrigerator for about 3 to 4 days when stored in an airtight container.
It will look considerably thicker once chilled. That does not mean anything went wrong—the butter and cheese simply firm up in the refrigerator.
For the best results, reheat it slowly in a saucepan over low heat.
Add a small splash of milk or chicken broth, then stir frequently until the soup becomes creamy again.
Try not to boil reheated cheese soup.
You can also microwave individual servings. Use shorter intervals and stir between each one so the edges do not overheat before the center becomes warm.
Can You Freeze Broccoli Cheddar Soup?
Technically yes, although this is one soup I prefer fresh or refrigerated.
Dairy-and-cheese soups sometimes separate after freezing and thawing. The flavor remains good, but the texture may not be quite as silky.
If you know ahead of time that you want to freeze it, there is a better approach.
Prepare the soup through the broccoli-simmering stage, but stop before adding the milk, cream, and cheddar.
Freeze that base.
After thawing and reheating it, add the dairy and freshly shredded cheese.
You will get a much better finished texture.
Frequently Asked Questions
What cheese is best for broccoli cheddar soup?
Sharp cheddar is my favorite because its flavor remains noticeable once combined with milk, cream, broth, and broccoli. Medium cheddar works too, but the finished soup will taste milder.
How do I make broccoli cheddar soup thicker?
Let the soup simmer a few extra minutes before adding the cheese. The flour roux and cheddar will both continue thickening it. Avoid adding extra flour directly to finished soup because it can create lumps and a raw flour taste.
Can I make broccoli cheddar soup vegetarian?
Yes. Simply replace the chicken broth with vegetable broth. No other changes are necessary.
Can I use half-and-half instead of milk and cream?
Yes. Use about 2½ cups of half-and-half in place of the whole milk and heavy cream.
Can I make the soup ahead of time?
Yes. It can be prepared a day ahead and refrigerated. Reheat it slowly over low heat with a splash of milk or broth.
What can I do with leftover broccoli cheddar soup?
Besides reheating it as soup, try spooning a thicker portion over a baked potato or steamed vegetables. It also makes an unexpectedly good sauce for cooked pasta when loosened with a little milk.
Final Cooking Tip
The temptation with broccoli cheddar soup is to keep cooking until it becomes extremely thick.
Stop a little earlier than you think you should.
A good broccoli cheddar soup should flow easily from the ladle while still coating the spoon. It will continue to thicken in the bowl and even more once refrigerated.
Keep the broccoli tender, use sharp freshly grated cheddar, and treat the cheese gently at the end.
Those three details make the difference between an ordinary cheese soup and the creamy homemade broccoli cheddar soup you will actually want to make again.
Broccoli Cheddar Soup Recipe
Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 2 medium carrots finely grated or shredded
- 2 garlic cloves minced
- ¼ cup all-purpose flour
- 3 cups chicken broth or vegetable broth
- 4 cups broccoli florets chopped into small pieces
- 2 cups whole milk
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ¼ teaspoon paprika
- ½ teaspoon salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- 2 cups freshly shredded sharp cheddar cheese
Instructions
- Melt the butter in a large Dutch oven or heavy pot over medium heat.
- Add the onion and carrots. Cook for about 5 minutes, stirring occasionally, until softened.
- Add the garlic and cook for 30 seconds.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute.
- Slowly pour in the broth while stirring so the flour mixture stays smooth.
- Add the chopped broccoli and bring the soup to a gentle simmer.
- Cook for 10 to 12 minutes, or until the broccoli is tender.
- Reduce the heat to low. Stir in the milk, heavy cream, Dijon mustard, paprika, salt, and black pepper.
- Warm gently for 3 to 5 minutes. Do not boil.
- Turn the heat to its lowest setting or remove the pot from the heat.
- Add the shredded cheddar one handful at a time, stirring until completely melted before adding the next handful.
- Taste and adjust the salt and pepper.
- If the soup is thicker than you like, stir in a splash of milk or broth.
- Serve warm.
Notes
- For the smoothest soup, shred cheddar directly from a block rather than using pre-shredded cheese.
- Keep the temperature low after adding milk and cheese. Boiling can make cheddar separate and turn grainy.
- Chop the broccoli fairly small so it cooks quickly and distributes evenly throughout the soup.
- The soup will thicken considerably as it cools. Thin leftovers with a little milk or broth while reheating.
- For a partially smooth texture, briefly blend a small portion of the soup before adding the cheese.
