I perfected a copycat Broccoli Cheddar Soup that comes together in one pot on the stovetop and includes Slow Cooker Broccoli Cheese Soup and Instant Pot options, with the exact tweak I use for the best texture.

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I’ve been chasing the perfect Creamy Broccoli Cheddar Soup for months, testing bowls until one finally stopped me mid-spoon. Big, tender broccoli florets give each bite a bit of texture while sharp cheddar cheese brings that bold, slightly tangy comfort you remember from restaurants.

It’s rich but not cloying, and somehow every spoonful reveals a new little twist of flavor that makes you wonder what I did different this time, haha. I keep tweaking it but this Chunky Chef version kept surprising me, serious, I kept going back for more even when I said I was full.

Ingredients

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Crunchy broccoli brings fiber, vitamin C and earthy flavor, keeps the soup bright and healthy.
Sharp cheddar gives protein, rich tang and melty depth, adds savory bite and salt.
Whole milk plus half and half adds calcium and creaminess, smooth mouthfeel without being greasy.
Butter helps carry flavors, lends fat for silky texture, choose unsalted to control salt.
Onion and carrot give sweetness, carbs and antioxidants, they build the soup’s base flavor.
Flour thickens broth into velvety base, gives carbs, just cook to avoid raw flour taste.
Broth brings savory depth, provides hydration and sodium, use low sodium for better salt control.

Ingredient Quantities

4 tablespoons unsalted butter

1 medium yellow onion, finely chopped

1 medium carrot, finely diced or shredded

2 cloves garlic, minced

1/4 cup all-purpose flour

4 cups low-sodium chicken broth or vegetable broth

2 cups whole milk

1 cup half-and-half or heavy cream

4 cups broccoli florets, chopped (about 1 small head)

12 ounces sharp cheddar cheese, shredded (about 3 cups), packed

4 ounces processed cheese like Velveeta, cubed (optional, for extra creaminess)

1 teaspoon Dijon mustard or 1/2 teaspoon dry mustard

1/2 teaspoon paprika

1/4 teaspoon ground nutmeg (optional)

Salt and freshly ground black pepper, to taste

How to Make this

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1. In a large heavy pot melt 4 tablespoons unsalted butter over medium heat, add the finely chopped yellow onion and the diced or shredded carrot and cook until soft and translucent about 5 to 7 minutes, then add minced garlic and cook 30 to 60 seconds more, dont let it brown.

2. Sprinkle in 1/4 cup all purpose flour and stir constantly for about 1 to 2 minutes to cook out the raw flour taste and make a roux, it should be bubbly but not dark.

3. Slowly whisk in 4 cups low sodium chicken or vegetable broth until smooth, then whisk in 2 cups whole milk and 1 cup half and half or heavy cream, bring the mixture to a gentle simmer.

4. Add 4 cups chopped broccoli florets, lower heat to medium low and simmer uncovered about 10 to 12 minutes or until the broccoli is very tender, reserve a few florets if you want a garnish.

5. For a silky texture use an immersion blender to puree about half the soup right in the pot, or carefully transfer half to a blender and pulse then return, be careful with hot liquid.

6. Remove the pot from heat before adding the cheese: stir in 12 ounces sharp cheddar shredded in batches until melted, and add the optional 4 ounces Velveeta if using for extra creaminess, stirring until totally smooth.

7. Stir in 1 teaspoon Dijon mustard (or 1/2 teaspoon dry mustard), 1/2 teaspoon paprika and 1/4 teaspoon ground nutmeg if using, then season with salt and plenty of freshly ground black pepper to taste; adjust thickness with more milk or broth if too thick.

8. If you want the soup thicker, simmer a few minutes on low to reduce, if too thin just add more milk a little at a time, keep on the lowest heat until serving so the cheese stays melted.

9. Crockpot option: saute onions, carrot and garlic in butter first, add the roux or just transfer the sauteed veggies to the slow cooker with the broths, milk and broccoli, cook on low 2 to 3 hours or high 1 to 2 hours until tender, blend as above and stir in cheeses off heat.

10. Instant Pot option: use Saute to do steps 1 and 2, add the liquids and broccoli, pressure cook on high 5 minutes then quick release, puree if desired and add cheeses off heat, season and serve.

Equipment Needed

1. Large heavy bottomed pot, 6 to 8 quart, for sautéing and simmering
2. Sharp chef knife, for chopping onion carrot and broccoli
3. Cutting board
4. Wooden spoon or silicone spatula for stirring the roux and soup
5. Whisk, to smooth the flour into the liquids
6. Measuring cups and measuring spoons
7. Immersion blender or blender (be careful with hot liquid) to puree half the soup
8. Box grater for shredding cheddar (or use pre shredded)
9. Ladle for serving and a colander to wash/drain the broccoli

FAQ

Q: Can I make this soup vegetarian or vegan?

A: Yes. For vegetarian use vegetable broth instead of chicken. For vegan swap milk and cheese for unsweetened oat or soy milk and a good vegan cheddar, use vegan butter and a plant based processed cheese if you want extra creaminess. Keep heat low when adding vegan cheese so it melts smooth, and taste for salt since some vegan cheeses are blander.

Q: Why does my soup get grainy or separate when I add the cheese?

A: Usually because the soup is too hot or the cheese is added too fast. Let the roux and milk cool a bit, add shredded cheese slowly off the heat or on very low heat, stir constantly. Use finely shredded sharp cheddar and a bit of processed cheese if you want extra silky texture. Dont boil after the cheese goes in.

Q: Can I freeze the soup?

A: You can, but cream and milk may change texture. Best method is to freeze the soup base before adding milk and cheese, freeze up to three months, then thaw and add dairy when reheating. If you freeze the finished soup, expect some separation, just whisk in a splash of milk while reheating to fix it.

Q: How do I fix a soup that is too thin or too thick?

A: Too thin: simmer longer to reduce, or mix 1 tablespoon cornstarch with 2 tablespoons cold water and whisk it in, simmer until thick. Too thick: stir in warm broth or milk a little at a time until you reach the texture you want.

Q: Can I use broccoli stems and how should I prep them?

A: Yes, dont waste them. Peel the tough outer layer, then chop small so they cook fast, or grate them to blend in. Add stems earlier than florets so they soften, or steam them first to speed things up.

Q: How long will leftovers keep and how should I reheat them?

A: Refrigerate in an airtight container for 3 to 4 days. Reheat gently over low heat, stirring often, add a splash of milk or broth to loosen if needed. Do not boil, that will make the dairy separate and the texture worse.

Creamy Broccoli Cheddar Soup Recipe Substitutions and Variations

Unsalted butter: swap with extra virgin olive oil (use about the same amount but it’s a bit lighter), or ghee for a nuttier richer taste use same amount, or vegan butter if you need dairy free.
Chicken or vegetable broth: use water plus bouillon paste or 2 diluted bouillon cubes to taste, or mushroom broth for extra umami, or a splash of dry white wine plus water for more depth.
Whole milk, half and half or heavy cream: try evaporated milk for creaminess, or canned full fat coconut milk or cashew cream for dairy free richness, or unsweetened soy or oat milk thickened with 1 to 2 teaspoons cornstarch.
Sharp cheddar or processed cheese: swap sharp cheddar for aged white cheddar or Gruyere for more depth, Monterey Jack or Colby for a milder melt, or add cream cheese for extra silkiness; for vegan use shredded plant based cheese plus 2 tablespoons nutritional yeast.

Pro Tips

1) Shred your own cheddar from a block, don’t use pre-shredded. Pre-shredded cheese has anti-caking stuff that can make the soup grainy, and freshly shredded melts way smoother.

2) Temper the cheese and keep it off the heat. Add a few spoonfuls of hot soup to the shredded cheese first, stir to warm it, then slowly fold it into the pot. If you dump cold or add cheese on high heat it’ll seize and get gritty.

3) Warm the milk and cream slightly before adding them to the roux and pour slowly while whisking. Cold dairy + hot roux = lumps. If you do get lumps, a quick blast with an immersion blender fixes most of it.

4) For best texture, puree only half the soup. That keeps some bite and makes it velvety without being gluey. Save a few small florets to stir in at the end for visual contrast.

5) Brighten and store smart: a tiny squeeze of lemon or a splash of white wine vinegar at the end lifts the flavors, use fresh cracked black pepper liberally. When reheating, go low and slow and stir often, cheese soups don’t like high heat and can split; if you plan to freeze, freeze without the dairy then add cream when you reheat.