Broccoli cheddar soup is the thick, creamy, cheese-loaded comfort food that warms you from the inside out. Tender broccoli and sweet carrots are simmered in a velvety base, then finished with plenty of sharp cheddar that melts into every spoonful.
This easy broccoli cheddar soup is a copycat of the famous bakery-cafe favorite and comes together in one pot in about 35 minutes. A simple butter and flour roux gives it body, while a splash of cream and a pinch of nutmeg make it silky and rich.
It is perfect for chilly evenings, lunch meal prep, and serving in crusty bread bowls. The trick to a smooth, never-grainy soup is shredding your own cheese and adding it off the heat, which is easy to do and makes a big difference.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Category: Soup
Why You’ll Love This Broccoli Cheddar Soup
- Thick, creamy, and loaded with sharp cheddar
- Made in one pot in about 35 minutes
- Tastes like the popular cafe version for less
- A cozy way to eat more vegetables
- Freezer friendly and perfect for meal prep
Ingredients You’ll Need for Broccoli Cheddar Soup
- 4 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups small broccoli florets, finely chopped
- 1 large carrot, grated
- 3 cups freshly shredded sharp cheddar cheese
- 1/2 teaspoon salt, 1/4 teaspoon black pepper, pinch of nutmeg
- Bread bowls or crusty bread, for serving
How to Make Broccoli Cheddar Soup
- Melt the butter in a large pot over medium heat and cook the onion for 4 to 5 minutes until softened.
- Stir in the garlic for 30 seconds, then sprinkle in the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the broth, milk, and cream until smooth and bring to a gentle simmer.
- Add the broccoli, carrot, salt, pepper, and nutmeg and simmer for 12 to 15 minutes until the vegetables are tender.
- For a smoother soup, use an immersion blender to blend about a third of the soup, leaving some texture.
- Remove the pot from the heat and stir in the cheddar a handful at a time until melted and smooth.
- Taste, adjust the seasoning, and serve hot in bowls or bread bowls.
Tips for the Best Broccoli Cheddar Soup
- Shred the cheese yourself from a block. Pre-shredded cheese contains starch that can make the soup grainy.
- Add the cheese off the heat so it melts gently instead of separating into oily clumps.
- Chop the broccoli finely so every spoonful has tender, bite-size pieces.
- Blend only part of the soup to keep a pleasing mix of creamy and chunky textures.
Variations to Try
- Add diced cooked potatoes for a heartier soup
- Top with crispy bacon and chives
- Stir in a teaspoon of Dijon mustard for tang
- Use half sharp and half white cheddar for a deeper flavor
- Make it in a slow cooker for 4 hours on low and add the cheese at the end
How to Store It
Store broccoli cheddar soup in an airtight container in the fridge for up to 4 days. Reheat gently over low heat, stirring often, to keep it smooth.
Freeze for up to 2 months. The texture can change slightly, so whisk well when reheating and add a splash of milk if needed.
Frequently Asked Questions
Why is my broccoli cheddar soup grainy?
The cheese was likely added over high heat or was pre-shredded. Shred your own and stir it in off the heat.
Can I use frozen broccoli for broccoli cheddar soup?
Yes. Use thawed, chopped frozen broccoli and reduce the simmer time slightly.
How do I make broccoli cheddar soup thicker?
Simmer a few minutes longer or blend more of the soup. You can also whisk in a cornstarch slurry.
Can I make broccoli cheddar soup without cream?
Yes. Use all milk or half-and-half, though the soup will be slightly less rich.
Creamy Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Cook the onion in butter until soft, then add the garlic and flour.
- Whisk in the broth, milk, and cream and bring to a gentle simmer.
- Add the broccoli, carrot, and seasonings and simmer 12 to 15 minutes.
- Blend about a third of the soup for a creamy texture.
- Remove from the heat and stir in the cheddar by handfuls.
- Tip: Off the heat prevents graininess.
- Season to taste and serve hot.
Notes
Reheat gently over low heat.