Broccoli Cheddar Soup

Broccoli cheddar soup is the ultimate cozy meal that combines rich, cheesy flavor with the goodness of broccoli. Whether you’re craving a hearty lunch or a quick dinner, this soup has earned its spot as a comfort food favorite.

From its creamy texture to its popularity as a Panera-inspired classic, broccoli cheese soup is proof that simple recipes deliver big flavor.

Looking for more creamy vegetable soups? Make sure to try my recipes for Creamy Carrot and Cauliflower Soup, Roasted Cauliflower and Garlic Soup, and Creamy Parsnip and Apple Soup too!

With its velvety texture, cheesy richness, and the subtle bite of fresh broccoli, this soup transforms simple ingredients into something magical.

Key Ingredients

• Broccoli: The star of the show! Fresh broccoli provides a hint of sweetness and a tender bite. Using the florets ensures a mild flavor, while the stems, when chopped small, add more depth.
• Cheddar Cheese: Sharp cheddar is the gold standard here. Its tangy, robust flavor complements the broccoli perfectly. For an ultra-smooth soup, shred the cheese yourself – pre-shredded cheese can sometimes create a grainy texture.
• Chicken Stock: This gives the soup a savory base. Opt for low-sodium chicken stock so you can control the saltiness as you cook. For vegetarians, vegetable stock is an easy swap.
• Onions and Garlic: These aromatics form the flavor foundation for the soup. Sautéed onions add a touch of sweetness, while garlic brings an earthy depth.
• Shredded Carrots: Shredded or finely chopped carrots offer a slight sweetness, balancing out the sharpness of the cheese.
• Heavy Cream and Whole Milk: These create the soup’s luscious, creamy consistency. The heavy cream adds richness, while the milk keeps it light enough to avoid feeling overly heavy. You can also use half & half if you prefer. I needed lactose-free milk.
• Flour and Butter: A classic roux thickens the soup and helps the cheese melt smoothly. Without this step, the texture can end up runny or uneven.

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to Make Broccoli Cheddar Soup at Home

Prep

Before you start cooking, it’s important to have everything prepped and ready to go to ensure a smoother cooking process and avoid any scrambling while the soup is on the stove.

1. Chop the Broccoli: Cut your broccoli into small florets for even cooking. Don’t toss the stems – they can be diced finely and added for extra texture.
2. Shred the Cheese: For the creamiest soup, shred a block of sharp cheddar yourself. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly.
3. Shred the Carrots: Shred with the largest hole on a box grater, julienne with a chefs knife, or purchase packaged shredded carrots in the produce section.
4. Gather the Ingredients: Assemble everything in one place, including onions, garlic, butter, flour, milk, cream, chicken stock, and seasonings like salt, pepper, and nutmeg.

Prepare the Soup Base

• Sauté Aromatics: In a large pot, melt butter over medium heat. Add diced onions and minced garlic. Cook until they’re soft and fragrant, about 3-4 minutes.
• Make a Roux: Sprinkle in all-purpose flour and whisk continuously for 1-2 minutes. This forms a roux, which thickens the soup and gives it a creamy consistency.
• Add Liquids: Gradually pour in chicken stock and milk, whisking constantly to avoid lumps. Continue cooking and whisking until the mixture starts to thicken.

Adding the Vegetables

• Simmer the Vegetables: Toss in the chopped broccoli and shredded carrots. Let everything simmer for about 20-25 minutes, or until the broccoli is tender but still bright green.
• Check Texture: If you prefer a smoother soup, use an immersion blender to puree one-cup (or all) of the mixture. For chunkier soup, skip this step.

Add the Cheese

• Add Gradually: Lower the heat to prevent overheating, and stir in the shredded cheddar cheese, one handful at a time. This ensures it melts evenly without clumping or separating.
• Stir Constantly: Keep stirring as the cheese melts into the soup, creating a smooth and creamy consistency. If you love bold flavors, you can also mix in a bit of Parmesan or Gruyère for added depth.

Final Touches

• Season to Taste: Add a pinch of nutmeg for warmth, along with salt and freshly ground black pepper. A dash of smoked paprika or cayenne can also enhance the flavor if you like a little heat.
• Adjust Thickness: If the soup is too thick, stir in a bit more milk or stock. If it’s too thin, let it simmer uncovered for a few extra minutes to thicken.

Now your broccoli cheese soup is ready to serve! Serve hot with additional grated cheese and steamed broccoli pieces.

Expert Tips

• Choose firm, bright green broccoli florets without any yellowing or wilting. Fresh broccoli gives the best texture and flavor. If you want to include stems, peel the tough outer layer first to avoid a fibrous bite.
• If using frozen broccoli: Partially thaw to reduce excess moisture, which can water down your soup. Frozen broccoli cooks faster than fresh. Add it during the final 5–7 minutes of simmering to prevent overcooking and mushiness.
• Use sharp or extra-sharp cheddar for that bold, cheesy kick. Always use freshly shredded cheese—bagged pre-shredded varieties often contain anti-caking agents, which can make your soup grainy rather than velvety smooth.
• Whole milk and heavy cream provides the creaminess that we love about broccoli cheese soup, it is also less likely to curdle due to it’s higher fat content. If you prefer a lighter option, half-and-half works well. Steer clear of skim milk, the lower fat content will change the overall texture.
• Stir in shredded cheese a handful at a time over low heat. This ensures it melts evenly into the soup without forming clumps.

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Enjoy!!