I can’t wait to share my Creamy Broccoli Cheddar Soup, made with broccoli florets and sharp cheddar plus an unexpected twist that will have you reading the full recipe.

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I can’t resist a bowl of broccoli cheddar soup that actually tastes like something special. Over the years I chased versions titled Creamy Broccoli Cheddar Soup and even 30 Minute Broccoli Cheddar Soup on lazy nights, and they all led me back to a simple truth: sharp cheddar cheese steals the show.

Broccoli florets need to stay a little toothy so the texture sings with the cheese not just turn into green mush. I like when a recipe acts confident not precious, hints at tricks, and leaves you curious enough to ladle in another spoon.

Ingredients

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Broccoli: high in fiber and vitamin C, adds fresh, slightly bitter green flavor.
Cheddar: sharp, rich in protein and calcium, melts creamy and adds savory depth.
Butter: gives silky mouthfeel and fat for flavor, boosts richness but adds calories.
Milk and cream: supply protein and creaminess, smooth the soup, make it indulgent.
Carrots: add subtle sweetness, beta carotene and fiber, help color and body.
Onion and garlic: aromatic base, little carbs, loads of flavor, make it savory.
Flour and broth: flour thickens and adds carbs, broth brings umami and salt balance.

Ingredient Quantities

4 tablespoons unsalted butter

1 tablespoon olive oil (optional)

1 medium yellow onion (about 1 cup)

2 medium carrots (about 1 cup)

2 cloves garlic

1/4 cup all purpose flour

4 cups low sodium chicken broth or vegetable broth

2 cups whole milk

1 cup heavy cream

1 pound broccoli florets (about 4 cups)

2 cups sharp cheddar cheese, shredded

1/4 cup grated Parmesan cheese (optional)

1 teaspoon Dijon mustard (optional)

1/2 teaspoon ground nutmeg (optional)

Salt and black pepper to taste

How to Make this

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1. In a large pot melt 4 tablespoons unsalted butter with 1 tablespoon olive oil (optional) over medium heat; add 1 medium chopped yellow onion and 2 chopped medium carrots and saute until soft, about 6 to 8 minutes, then add 2 minced garlic cloves for the last minute.

2. Sprinkle in 1/4 cup all purpose flour and cook, stirring, for 1 to 2 minutes until it smells toasty and you have a pale roux.

3. Slowly whisk in 4 cups low sodium chicken broth or vegetable broth, a little at a time, so no lumps form; bring the mixture to a gentle simmer.

4. Stir in 2 cups whole milk and 1 cup heavy cream. To avoid curdling or lumps, ladle a bit of the hot broth into the cold milk first, whisk, then add back to the pot. Keep heat low and dont let it boil.

5. Add 1 pound broccoli florets (about 4 cups). If you want chunkier soup, reserve about 1 cup of florets and stir them in near the end. Simmer until broccoli is tender, 8 to 10 minutes.

6. For texture, puree about half the soup with an immersion blender right in the pot, or carefully transfer half to a blender and pulse; leave some florets whole for bite. Be careful with hot liquid splashes.

7. Reduce heat to low and remove from direct heat before adding cheese. Stir in 2 cups sharp cheddar cheese, shredded (tip: shred cheddar cold for a neater melt), a handful at a time so it melts smoothly; then add 1/4 cup grated Parmesan (optional).

8. Stir in 1 teaspoon Dijon mustard (optional) and 1/2 teaspoon ground nutmeg (optional) for deeper flavor. Season with salt and black pepper to taste.

9. If the soup is too thick, thin with extra broth or milk; if too thin, simmer gently to reduce. Serve warm, and dont boil after the cheese is added or it can get grainy.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven — for sautéeing and simmering
2. Chefs knife
3. Cutting board
4. Wooden spoon or silicone spatula
5. Measuring cups and measuring spoons
6. Whisk
7. Immersion blender or a regular blender (vent the lid, be careful with hot splashes)
8. Box grater for shredding the cheddar
9. Ladle for serving

FAQ

Q: Can I make this soup vegetarian? A: Yes. Use vegetable broth instead of chicken, and pick a cheddar labeled vegetarian or made with microbial/vegetable rennet. Everything else stays the same.

Q: My cheese turned grainy, what did I do wrong? A: Probably overheated the cheese or added it to boiling soup. Turn heat to low, remove from direct heat and whisk in the shredded cheese slowly. Using freshly shredded cheese helps a lot, pre-shredded has anti-caking agents that can make texture weird.

Q: How do I make the soup thicker or thinner? A: For thicker, simmer longer to reduce, or whisk in an extra tablespoon of flour cooked in butter. For thinner, stir in more broth or milk a little at a time until you like the consistency.

Q: Can I use frozen broccoli or low fat milk? A: Yes to both. Frozen broccoli works great, just add it a bit earlier since it cooks quickly. Low fat milk will make it lighter but a tad less rich, so you might want a splash of cream or extra cheese for flavor.

Q: Can I freeze the soup? A: You can but dairy soups sometimes separate after freezing. To avoid problems freeze before adding milk and cream, then thaw and finish with dairy when reheating. If already made, freeze in airtight containers and reheat slowly while whisking and adding a bit of milk to bring it back together.

Q: Best way to reheat leftovers so it tastes fresh? A: Reheat gently over low heat, stir often, and add a little milk or broth to loosen it up. Avoid high heat so the cheese doesn't split, and taste for seasoning at the end, you might need a pinch of salt or pepper.

Broccoli Cheddar Soup Recipe Substitutions and Variations

Unsalted butter (4 tablespoons): swap with olive oil (use same amount, lighter flavor), ghee (same amount, nuttier and higher smoke point), or vegan butter (1:1). If you use oil you’ll lose a bit of that buttery finish but it’s still great.
Whole milk + heavy cream (2 cups milk, 1 cup cream): for a lighter version use 3 cups whole milk plus 1 cup half and half, or replace 1 cup heavy cream with 3/4 cup milk plus 1/4 cup melted butter to mimic richness. For dairy free try unsweetened oat or soy milk and add 1 tablespoon cornstarch to thicken.
All purpose flour (1/4 cup): use 2 tablespoons cornstarch mixed with cold water as a slurry (adds same thickening power), or arrowroot powder the same way, or a gluten free 1:1 baking flour in equal measure if you need gluten free.
Sharp cheddar + Parmesan (2 cups cheddar, 1/4 cup parm): swap sharp cheddar with Gruyere, aged Gouda, or Monterey Jack for different notes (use same volume), and use Pecorino Romano instead of Parmesan for a saltier tang. For dairy free use nutritional yeast plus a vegan cheddar alternative.

Pro Tips

– Shred the cheddar cold and do it yourself, not the pre-shredded stuff. Pre-shredded has starch and oils that make the soup grainy, so fresh shreds melt smoother. Add the cheese off the heat and stir slowly so it emulsifies, dont rush it.

– Temper the dairy instead of dumping it in. Whisk a ladle of hot broth into the milk/cream first so the temps get closer, then add back. This cuts down on curdling and weird lumps, and it lets you keep the heat low so the cheese behaves.

– For the best texture, puree only half the soup and keep some florets whole. If you use a blender, fill it only halfway, hold the lid with a towel and pulse so hot splashes dont burn you. Let blended batches cool a minute if theyre steaming hard.

– Make ahead smart: the soup thickens in the fridge. Rewarm gently over low heat and thin with a splash of broth or milk, not water. If you need to freeze, freeze before adding the cream and cheese, then finish with fresh dairy when reheating for best texture.

Broccoli Cheddar Soup Recipe

Recipe by Sarah level

0.0 from 0 votes

I can't wait to share my Creamy Broccoli Cheddar Soup, made with broccoli florets and sharp cheddar plus an unexpected twist that will have you reading the full recipe.

Servings

servings

Calories

520

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven — for sautéeing and simmering
2. Chefs knife
3. Cutting board
4. Wooden spoon or silicone spatula
5. Measuring cups and measuring spoons
6. Whisk
7. Immersion blender or a regular blender (vent the lid, be careful with hot splashes)
8. Box grater for shredding the cheddar
9. Ladle for serving

Ingredients

4 tablespoons unsalted butter
1 tablespoon olive oil (optional)
1 medium yellow onion (about 1 cup)
2 medium carrots (about 1 cup)
2 cloves garlic
1/4 cup all purpose flour
4 cups low sodium chicken broth or vegetable broth
2 cups whole milk
1 cup heavy cream
1 pound broccoli florets (about 4 cups)
2 cups sharp cheddar cheese, shredded
1/4 cup grated Parmesan cheese (optional)
1 teaspoon Dijon mustard (optional)
1/2 teaspoon ground nutmeg (optional)
Salt and black pepper to taste

Directions

In a large pot melt 4 tablespoons unsalted butter with 1 tablespoon olive oil (optional) over medium heat; add 1 medium chopped yellow onion and 2 chopped medium carrots and saute until soft, about 6 to 8 minutes, then add 2 minced garlic cloves for the last minute.
Sprinkle in 1/4 cup all purpose flour and cook, stirring, for 1 to 2 minutes until it smells toasty and you have a pale roux.
Slowly whisk in 4 cups low sodium chicken broth or vegetable broth, a little at a time, so no lumps form; bring the mixture to a gentle simmer.
Stir in 2 cups whole milk and 1 cup heavy cream. To avoid curdling or lumps, ladle a bit of the hot broth into the cold milk first, whisk, then add back to the pot. Keep heat low and dont let it boil.
Add 1 pound broccoli florets (about 4 cups). If you want chunkier soup, reserve about 1 cup of florets and stir them in near the end. Simmer until broccoli is tender, 8 to 10 minutes.
For texture, puree about half the soup with an immersion blender right in the pot, or carefully transfer half to a blender and pulse; leave some florets whole for bite. Be careful with hot liquid splashes.
Reduce heat to low and remove from direct heat before adding cheese. Stir in 2 cups sharp cheddar cheese, shredded (tip: shred cheddar cold for a neater melt), a handful at a time so it melts smoothly; then add 1/4 cup grated Parmesan (optional).
Stir in 1 teaspoon Dijon mustard (optional) and 1/2 teaspoon ground nutmeg (optional) for deeper flavor. Season with salt and black pepper to taste.
If the soup is too thick, thin with extra broth or milk; if too thin, simmer gently to reduce. Serve warm, and dont boil after the cheese is added or it can get grainy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.