Broccoli Cheddar Soup
This broccoli cheddar soup is creamy, cheesy, and ready in under 45 minutes! It’s the ultimate comfort food and better than what you’ll get in any restaurant!
When we want something warm and cheesy, I always make a batch of broccoli cheddar soup, and it never disappoints. My recipe is simple, comes together in no time, and is packed with fresh veggies, creamy cheese, and a handful of pantry staples.
Everyone who’s tried it loves it, and John even asks for it year-round, even in the middle of summer!
This soup is perfect for busy weeknights when you need something quick and filling, and we think it’s better than Panera’s version. Whether you’re an experienced cook or just starting out, I’m confident this recipe will become one of your favorites.
Looking for more easy soup recipes? My family loves our taco soup with crumbled Doritos on the top! Other classics are our French onion soup and potato leek soup.
Tips for the Best Broccoli Cheese Soup
- Cheese Matters: Use freshly grated sharp cheddar for the best flavor and a smooth, creamy soup. Pre-shredded cheese may give the soup a grainy texture due to anti-caking agents.
- Creaminess Level: Adjust the amount of heavy cream to suit your preference. Start with ¼ cup and add more as needed.
- Blending Options: For a smoother soup, purée the soup entirely. For a more rustic texture, blend half of the soup or add blanched broccoli florets once it’s done cooking.
- Watch the Heat: It’s super important not to let this soup boil after the milk and heavy cream are added. A couple tiny bubbles are fine, but a rapid simmer or boil will cause the dairy to separate.
Variations
- Cheese Swap: Try white cheddar, Gruyère, or even a blend of cheeses for a different flavor.
- Instant Pot Option: Our Instant Pot Broccoli Cheese Soup is a slightly different recipe that uses another cooking method. It’s just as good as this stove top version.
- Omit Ingredients: It will not hurt a thing if you leave out the nutmeg (already an optional ingredient) and the heavy cream. I add heavy cream to give the soup some body and richness. If you don’t have a carrot in the fridge, it’s not a deal breaker to leave it out, too. The soup will taste a little different, but that’s ok! It will still be good.
Can you use frozen broccoli instead of fresh florets?
Yes, you can use frozen broccoli in cheddar broccoli soup, but the texture will be softer compared to fresh florets. Frozen broccoli is pre-cooked, so it may break down more during cooking. For the best results, add it later in the simmering process to prevent it from becoming too mushy.
Storing and Reheating
- Refrigerator: Keep the soup in an airtight container in the fridge for up to 3 days.
- Freezer: You can freeze the soup for up to 2 months, but keep in mind that the texture may change due to the dairy. Thaw it overnight in the refrigerator before reheating.
- Reheating: Gently warm the soup on the stove over low heat, stirring frequently. Be sure to avoid boiling, as it can cause the milk, cream, and cheese to separate.
More Soup Recipes
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken, or vegetable broth
- 2 cups whole milk
- 4 cups fresh broccoli florets
- 1 medium carrot, grated
- 2 cups shredded sharp cheddar cheese
- ¼ to ½ heavy cream, adjust to your preference
- ½ teaspoon salt, adjust to taste
- ¼ teaspoon ground black pepper
- Pinch of ground nutmeg, optional
Instructions
- Sauté Onion and Garlic: In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for 1 minute.2 tablespoons unsalted butter1 small onion2 garlic cloves
- Make the Roux: Sprinkle in the flour and stir constantly for about 2 minutes until lightly golden.⅓ cup all-purpose flour
- Add the Liquids: Gradually whisk in the broth and milk, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring often.2 cups low-sodium chicken2 cups whole milk
- Cook Broccoli and Carrot: Add the broccoli florets and carrot and simmer for 15-20 minutes, until tender.4 cups fresh broccoli florets1 medium carrot
- Add Cheese and Cream: Lower the heat to prevent curdling. Stir in the shredded cheddar cheese a handful at a time until melted. Gradually add ¼ to ½ cup of heavy cream, depending on your desired creaminess. Stir until fully incorporated.2 cups shredded sharp cheddar cheese¼ to ½ heavy cream
- Blend (Optional): For a smoother texture, use an immersion blender to purée some or all of the soup. This is how I make mine then I stir in 1 cup of blanched broccoli (taken out of the 4 cups listed) for extra texture.
- Season and Serve: Taste, and season with salt, pepper, and a pinch of nutmeg if desired. Ladle the soup into bowls and garnish with extra cheese or croutons.½ teaspoon salt¼ teaspoon ground black pepperPinch of ground nutmeg
Notes
- The calories listed are an approximation based on the ingredients and a serving size of 1 ¼ cups without toppings. Actual calories may vary.
- Recipe makes about 5 cups.
- You can use frozen broccoli, but it will be softer than fresh. Add it later during simmering to prevent it from breaking down too much.
- You can skip the nutmeg, heavy cream, or even the carrot if needed. The soup may taste slightly different but will still be delicious!
- I like to set aside about 1 cup of broccoli, blanch it, and stir it into the soup after it cooks for extra texture.